Smoke intense

[Lemonhead78]

Is there anyway to make the food come out with less smoke flavor. I love the tenderness that the pbc produces. I wish there was a way to produce the same tenderness without the smokiness sometimes. Is this crazy talk or can someone relate ?

[Kona]

are you referring to wanting less of the charcoal flavor that's produced? If I don't use wood with my charcoal, i'll only get the charcoal flavor

[Pappymn]

I think others have said royal oak works for their taste buds over Kingsford. I don't have a PBC

[Lemonhead78]

Yeah the charcoal flavor was a little too much for my taste when I made ribs yesterday. I tried a no sauce method. Just salt pepper and finished with revendous rub. I used standard kings ford briquettes. Is the Royal oak your referring too a lump charcoal ? Would that make it less smokey ?

[tomcrete1]

Yeah the charcoal flavor was a little too much for my taste when I made ribs yesterday. I tried a no sauce method. Just salt pepper and finished with revendous rub. I used standard kings ford briquettes. Is the Royal oak your referring too a lump charcoal ? Would that make it less smokey ?

You could try running the PBC hotter, crack the lid or take out a rebar. The hotter the more efficient and hence less smoke.  Waiting until the charcoal is hot and not putting on while warming up will also reduce the smoke. You should expect some smoke after all it burns charcoal... 

[Kona]

do you have access to Stubbs? They are usually sold at Lowes. I find it has a natrual wood grilled flavor compared to the KBB and will use it over KBB

[Lemonhead78]

That makes sense to me. I try keeping the temps down by hanging the meat and covering too quickly I think. My thought was lower heat more tender meat. I'm probably getting that intense smoke flavor in the beginning of the cook

[Kona]

That makes sense to me. I try keeping the temps down by hanging the meat and covering too quickly I think. My thought was lower heat more tender meat. I'm probably getting that intense smoke flavor in the beginning of the cook

how soon are you hanging your meat?

[Lemonhead78]

10 minutes. I will try the Stubbs if I can find at Home Depot or lowes . Kona I just seen your huli chicken. I will be trying that

[Toddler]

You could try Kingsford Professional also.  It's on sale at Costco right now through July 3rd.  All natural and more like Stubbs from what I am told, and potentially cheaper.

[Kona]

10 minutes. I will try the Stubbs if I can find at Home Depot or lowes . Kona I just seen your huli chicken. I will be trying that

Lowes should definitely have it. I was waiting too long in the past before hanging my meat. Once I spoke to Noah he recommended hanging at the 12 minute mark and still do that time. Which method do you light? I use lighter fluid.

and that Huli Huli chicken is awesome

[Lemonhead78]

Lighter fluid. I forgot to mention I did throw a handful of chips in at the beginning. I don't think just a handful of chips could have that much of an impact but I definetly won't do that again.

[Kona]

The only thing I really add wood for is Ribs and Pulled pork for my long cooks. If I'm grilling steak, I'll throw some wood chunks on the hot coals and they'll usually catch fire pretty quickly. I'll throw my steaks over that for added flavor and it helps crank up the heat for searing.

[smokeasaurus]

The "Grease Fog" is a heavier flavor produced by the drippings and seasonings falling onto the lit charcoal below. It is a unique flavor profile that only the PBC and UDS smokers produce............

[jjjonz]

I use Stubbs and Royal Oak briqs and  I do like the flavor a little better Kingsford blue. I think running 300 and a little over does cut down on the smoke taste. I really don't know for sure...all I really know is folks I cook for just seem to love what comes off the PBC.