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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-17-2018, 09:55 AM | #1 |
is Blowin Smoke!
Join Date: 03-11-12
Location: The "Poah" side of Madison Co. Mississippi
Name/Nickname : Dude
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Meat hanging question / PBC vs Hunskr
I see plenty of PBC pics of hanging meat over open coals but I thought that was the reason the Hunsaker vortex was invented, because hot spots directly over coals?? Why does the PBC not burn meat but a drum will?? I’m confused...I’ll hang up and listen.
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Jambo stick burner (dedicated to my dad...Big John) / Weber kettle / Blue Rhino 36” griddle / Battle Grey Hunsaker drum. "When food is cooked in a kitchen people think how good it smells, when cooked outside it is intoxicating to their soul"..... The Dude |
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09-17-2018, 10:12 AM | #2 |
Full Fledged Farker
Join Date: 07-29-18
Location: Los Angeles, CA
Name/Nickname : George
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The explanation I've seen is that the narrower diameter of the PBC combined with the only top vents being spaced around the top edge (the holes for the rebar) helps create a cyclonic convection current that's more conducive to even temperature mix throughout the cooker, whereas the larger diameter of 55-gallon based drum cookers with single stack/draw doesn't get cyclonic movement, which keeps temps directly over the coals higher.
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"If at first you don't succeed, don't take up skydiving." — Unknown |
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09-17-2018, 10:47 AM | #3 |
Babbling Farker
Join Date: 08-23-13
Location: Detroit Mi
Name/Nickname : tom
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If you hang in a drum and run the temps that a PBC does. The meat does not burn. Temps 275* and lower typically will not have flair ups. Which can burn the meat only inches from the coals.
Been doing it for alot of years. |
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09-17-2018, 06:24 PM | #4 |
is one Smokin' Farker
Join Date: 08-14-13
Location: NY
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Just hung some racks in my WSM, no pan ,over coals, with a hanger for a little more lift. no flare ups, no burned ribs, maybe the best ribs i've done yet.
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09-17-2018, 09:23 PM | #5 |
Full Fledged Farker
Join Date: 06-27-16
Location: Belmont Shore, CA
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I thought the reason for the Vortex was to cover the coals while still providing the necessary air flow with the reason for covering them being to avoid the flavor created by the drippings hitting the coals.
I do not claim to be correct, however.
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Blackstone 36"/The Pit Barrel Cooker/Akorn Jr. |
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09-17-2018, 11:51 PM | #6 |
is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX
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I think ebijack^ nailed it. I hang ribs on my 22 WSM with the gateway drum hanging rack at 275* with no problems.
I'm curious how close the ribs are to the coals on a PBC, no need to trim a couple bones off the rack? |
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