Author Topic: Intro and first weekend cook  (Read 3132 times)

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Offline Cyclonefan

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Intro and first weekend cook
« Reply #-1 on: September 26, 2017, 10:44:28 AM »
Hey fellow PBCers,
I'm a proud new owner of a PBC and excited to learn from all of you (I've learned a ton already!).  If you are ever in the Carlsbad, CA area, feel free to say hi!

First weekend with the PBC was a fun one.  My maiden voyage was a tri-tip and turned out wonderful.  Super juicy and tons of smoke flavor.  Second round was classic PBC chicken.  I think it was wonderful, but was a bit surprised by the lack of smoke flavor (compared to the tri-tip).  I understand poultry is typically smoke friendly per say so I'm a little confused.  Still had a nice mild smoke, think it was right on the money with juiciness.  I used a few chunks of mesquite and pecan for the tri and apple and pecan for the chicken.

Any thoughts?  Pics below, thanks for being each an awesome community, I really appreciate it!

Cheers,
Tom

Offline TMB

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Re: Intro and first weekend cook
« on: September 26, 2017, 11:06:19 AM »
Nice cooks!!   Welcome aboard!
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Offline psousa781

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Intro and first weekend cook
« Reply #1 on: September 26, 2017, 12:24:41 PM »
The chicken looks spot on.  I don’t think my chicken ever has a strong smoke flavor.  Pulled pork is probably the strongest smoke flavor I’ve had.  They are at opposite ends of the spectrum for cook time so guessing that’s why?


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Offline sliding_billy

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Re: Intro and first weekend cook
« Reply #2 on: September 26, 2017, 12:31:27 PM »
Greetings from North Texas.
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Offline Smokerjunky

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Re: Intro and first weekend cook
« Reply #3 on: September 26, 2017, 01:01:32 PM »
Welcome from Washington.  Great looking cooks - especially like the looks of the beef
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Offline HighOnSmoke

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Re: Intro and first weekend cook
« Reply #4 on: September 26, 2017, 01:48:40 PM »
Welcome from SE Georgia! Cooks look awesome!
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Offline smokeasaurus

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Re: Intro and first weekend cook
« Reply #5 on: September 26, 2017, 03:26:50 PM »
Great cook. Chicken is a "smoke sponge" so it sounds like you did good by not oversmoking it.
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Offline Jaxon

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Re: Intro and first weekend cook
« Reply #6 on: September 26, 2017, 03:52:22 PM »
Greetings from all of us here in middle GA...

What Smoke said...
when I try to smoke chicken, it is often too much.
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Offline Roget

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Re: Intro and first weekend cook
« Reply #7 on: September 26, 2017, 05:17:30 PM »
Looks like both cooks came out good.
I especially like the looks of that tri-tip. :thumbup:
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Offline Pappymn

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Intro and first weekend cook
« Reply #8 on: September 26, 2017, 08:17:05 PM »
Fantastic looking chow


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Offline tomcrete1

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Re: Intro and first weekend cook
« Reply #9 on: September 26, 2017, 08:50:07 PM »
Fantastic Lookin cook! Welcome from Wisconsin!
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Offline phoccer

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Re: Intro and first weekend cook
« Reply #10 on: September 26, 2017, 10:14:07 PM »
Welcome from KC, MO. ISU fan I see. I'm originally from Newton, IA and grew up an Iowa State fan.

As for the smokiness of the chicken, could be the woods you used. Pecan and apple are more mild woods while mesquite has a strong flavor. Might be why you noticed it more in the tri-tip.

https://www.charbroil.com/community/smoking-wood-flavors/
« Last Edit: September 26, 2017, 11:18:05 PM by phoccer »
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Offline AlfaGrill

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Intro and first weekend cook
« Reply #11 on: September 26, 2017, 11:02:13 PM »
Those chickes look excellent, greeting from Mexico.


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Offline sparky

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Re: Intro and first weekend cook
« Reply #12 on: September 26, 2017, 11:39:21 PM »
Welcome from northern Cali.
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Offline Pit Barrel Cooker Co.

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Re: Intro and first weekend cook
« Reply #13 on: September 28, 2017, 01:47:12 PM »
Looks fantastic! Welcome to the Pit Barrel Cooker.