Notorious Q.U.E.
is Blowin Smoke!
- Joined
- Apr 21, 2017
- Location
- Denver, Colorado
I always thought about hanging meat in my Soisewine but have not scut ally tried it as of yet. Your post has me wanting to to it again. Hanging would allow me to cook a ridiculous amount of ribs at one time. I need to try this.
Alright Brethren ,
Here’s round 2: hanging two racks of baby backs with Pitmaker rub.
Lessons learned : I punctured all the way through on opposite sides with grate below in case I get another rip. Wish me luck !!
Thanks Guido,
With your level of experience , this could be a win win with killer good ribs and more output per cook.
Let’s compare notes. Btw, Nicole at Humphrey’s was terrific and their shop was willing to fabricate for cabinets that are not their own brand. Here’s a shot of what they made, I bought the full perimeter rack features at the top of the image
Now you're gettin' the hang of it. :biggrin1:
Very nice. It looks like you could hang a ton of meat with that new rack. I like hanging meat and have done some good cooks on my PBC.
Wayne
My only experience hanging meat is with the PBC and it likes to run in the high 200's and low 300's but my ribs always came out very good as well as the chicken I've cooked on it. I've never tried Brisket or pork butts on it.Thanks Wayne,
It looks like PBC is one of the originators of the species. I’m excited to use my Vault PBC Style . Please let me know : is there a certain temp that you’ve found ideal for hanging ?
My only experience hanging meat is with the PBC and it likes to run in the high 200's and low 300's but my ribs always came out very good as well as the chicken I've cooked on it. I've never tried Brisket or pork butts on it.
I don't think you need a different temp to cook hanging meat vs meat on a grate. Hanging gives you more room or a different taste profile if you are hanging the meat directly over the charcoal and letting the fat and other fluids to contact the charcoal.
I typically try to smoke most of my meat at around 250. The PBC just naturally likes to cook at a little higher heat so that the food gets done quicker than normal. I have never tried to choke it down just to cook at a lower temp. I just let it do it's thing.
Wayne
Thanks Guido,
With your level of experience , this could be a win win with killer good ribs and more output per cook.
Let’s compare notes. Btw, Nicole at Humphrey’s was terrific and their shop was willing to fabricate for cabinets that are not their own brand. Here’s a shot of what they made, I bought the full perimeter rack features at the top of the image
You are so Sweet! Thank you! I take pride in helping others with their BBQ needs! No matter if they have a Humphrey's or not! BBQ is a passion I like to share!