Pit Barrel Cooker (PBC) Appreciation Thread - Page 529

AClarke44 · 01-13-2018, 03:40 PM

Quote:

Originally Posted by Stlsportster

To hop over someone in post count?

Yes! Finally!

Kanco Connection · 01-13-2018, 04:01 PM

Congrats, Sportster! I'm very happy for you to change up the rankings! Some of the early pages were pretty entertaining. AClarke and Thingfish would make a good tag-team wrestling duo.

el luchador · 01-13-2018, 04:14 PM

Quote:

Originally Posted by SmokerKing

shucks, Tasty

I changed your post to be more accurate.

I decided to try it today on my UDS. rebar is $3.57 for 4 ft, and I made some hooks out of some stainless welding rod .

Wow, with the drippings concentrated into the coals, it had a strong grilled flavor, which is my favorite flavor.

definitely going to play with this method more.

SmokerKing · 01-13-2018, 04:39 PM

Quote:

Originally Posted by el luchador

I changed your post to be more accurate.

I decided to try it today on my UDS. rebar is $3.57 for 4 ft, and I made some hooks out of some stainless welding rod .

Wow, with the drippings concentrated into the coals, it had a strong grilled flavor, which is my favorite flavor.

definitely going to play with this method more.

lolol, damn, I was thinking about getting a PBC, but not sure now.

Anyway, my comment was about fat in the fire. Some people like it, some don't.

I've had a few occassions where my UDS started puffing white smoke near the end of the smoke. The fat from the briskets were dropping in the fire basket. It created a taste on the outside of the brisket that I don't care for. I've since placed a glazed saucer with sand on my diffuser, it absorbs most all the fat drippings and prevents it from dripping into the fire basket.

Different strokes for different folks I guess.

el luchador · 01-13-2018, 05:09 PM

Quote:

Originally Posted by SmokerKing

lolol, damn, I was thinking about getting a PBC, but not sure now.

Anyway, my comment was about fat in the fire. Some people like it, some don't.

I've had a few occassions where my UDS started puffing white smoke near the end of the smoke. The fat from the briskets were dropping in the fire basket. It created a taste on the outside of the brisket that I don't care for. I've since placed a glazed saucer with sand on my diffuser, it absorbs most all the fat drippings and prevents it from dripping into the fire basket.

Different strokes for different folks I guess.

let me guess, were you using briquettes?

I thought drippings created a bitter taste too, so i also used diffusers.. Then I switched to lump after seeing the difference between the white smoke of briquettes and the white smoke of lump( in a free air chimney)

that changed everything. so I removed my diffusers and got a better flavor, and hanging just makes it more intense i guess.

mine had light white smoke most of the cook, but it wasnt bitter white smoke from smoldering wood, it was the drippings from the fat.

also, Im pretty sure that drippings have water content as well, which turns into steam and keeps the meat more moist and helps it cook faster.

SmokerKing · 01-13-2018, 05:12 PM

Quote:

Originally Posted by el luchador

let me guess, were you using briquettes?

I thought drippings created a bitter taste too, so i also used diffusers.. Then I switched to lump after seeing the difference between the white smoke of briquettes and the white smoke of lump( in a free air chimney)

that changed everything. so I removed my diffusers and got a better flavor, and hanging just makes it more intense i guess.

mine had light white smoke most of the cook, but it wasnt bitter white smoke from smoldering wood, it was the drippings from the fat.

also, Im pretty sure that drippings have water content as well, which turns into steam and keeps the meat more moist and helps it cook faster.

Nope, I use lump only.

I've only had that white smoke, bitter fat burn taste when I smoke multiple pieces of meat. Like 2) 14 lb prime briskets. Those babies have a lot of fat in them!

Bob C Cue · 01-13-2018, 05:15 PM

Quote:

Originally Posted by AClarke44

Yes! Finally!

^^^This!

pharp · 01-13-2018, 08:38 PM

Tried a new comp chicken recipe on the PBC today. It was a keeper!

Stlsportster · 01-13-2018, 08:48 PM

Dang that's great color.

Coat · 01-13-2018, 08:53 PM

Good lookin cook!

el luchador · 01-13-2018, 09:46 PM

Quote:

Originally Posted by SmokerKing

Nope, I use lump only.

I've only had that white smoke, bitter fat burn taste when I smoke multiple pieces of meat. Like 2) 14 lb prime briskets. Those babies have a lot of fat in them!

well, that could probably happen with two briskets if you dont have enough airflow to exhaust the gases.

I cooked two organic free range chickens so I guess they dont have as much fat as briskets but man the aroma is intensely good.

ssv3 · 01-14-2018, 03:26 PM

Ok Coat,

Hadn't cooker on her since San Diego when she was knocked over during a cook accidentally by someone.

So my lid is damaged in two places now. I found out it's bent besides the edge damages because it leaks now. Not significantly though and it seemed to pull the heat towards the leak causing the imbalance. Bummer! Need a new lid.

Tried fixing in but it was a no go

Anyway loaded her up

But she ran too hot due to the leaks and cooked the very edge unevenly

Stupid bite through skin though

Stlsportster · 01-14-2018, 03:29 PM

Sell it and buy a PBC.

ssv3 · 01-14-2018, 03:30 PM

Quote:

Originally Posted by Stlsportster

Sell it and buy a PBC.

Why?

Coat · 01-14-2018, 07:02 PM

Looks great! Did the rub set without having to flip the wings??

01-13-2018, 04:01 PM	#7922
Kanco Connection is One Chatty Farker Join Date: 06-28-17 Location: Colorado Springs, CO	Congrats, Sportster! I'm very happy for you to change up the rankings! Some of the early pages were pretty entertaining. AClarke and Thingfish would make a good tag-team wrestling duo. __________________ Weber Performer Deluxe x 2 / PBC /RecTeq RT-590/ 18” Smokey Joe / Weber Spirit gasser

01-13-2018, 08:53 PM	#7930
Coat is one Smokin' Farker Join Date: 05-07-14 Location: Nashville	Good lookin cook! __________________ too many cookers. don't judge me, you're a junkie too.

01-14-2018, 03:26 PM	#7932
ssv3 somebody shut me the fark up. Join Date: 07-25-12 Location: Los Angeles Name/Nickname : Sako	Ok Coat, Hadn't cooker on her since San Diego when she was knocked over during a cook accidentally by someone. So my lid is damaged in two places now. I found out it's bent besides the edge damages because it leaks now. Not significantly though and it seemed to pull the heat towards the leak causing the imbalance. Bummer! Need a new lid. Tried fixing in but it was a no go Anyway loaded her up But she ran too hot due to the leaks and cooked the very edge unevenly Stupid bite through skin though __________________ LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod)

01-14-2018, 07:02 PM	#7935
Coat is one Smokin' Farker Join Date: 05-07-14 Location: Nashville	Looks great! Did the rub set without having to flip the wings?? __________________ too many cookers. don't judge me, you're a junkie too.

01-13-2018, 08:38 PM	#7928
pharp Banned Join Date: 04-11-16 Location: Fayetteville, AR	Tried a new comp chicken recipe on the PBC today. It was a keeper!

01-13-2018, 08:48 PM	#7929
Stlsportster Babbling Farker Join Date: 08-09-16 Location: Random Point In Time and Space Name/Nickname : Parental Assigned Label	Dang that's great color.

01-14-2018, 03:29 PM	#7933
Stlsportster Babbling Farker Join Date: 08-09-16 Location: Random Point In Time and Space Name/Nickname : Parental Assigned Label	Sell it and buy a PBC.