Let's Talk BBQ

FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Cyclonefan on September 26, 2017, 10:44:28 AM

Title: Intro and first weekend cook
Post by: Cyclonefan 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

Title: Re: Intro and first weekend cook
Post by: TMB on September 26, 2017, 11:06:19 AM

Nice cooks!!   Welcome aboard!

Title: Intro and first weekend cook
Post by: psousa781 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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Title: Re: Intro and first weekend cook
Post by: sliding_billy on September 26, 2017, 12:31:27 PM

Greetings from North Texas.

Title: Re: Intro and first weekend cook
Post by: Smokerjunky on September 26, 2017, 01:01:32 PM

Welcome from Washington.  Great looking cooks - especially like the looks of the beef

Title: Re: Intro and first weekend cook
Post by: HighOnSmoke on September 26, 2017, 01:48:40 PM

Welcome from SE Georgia! Cooks look awesome!

Title: Re: Intro and first weekend cook
Post by: smokeasaurus 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.

Title: Re: Intro and first weekend cook
Post by: Jaxon 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.

Title: Re: Intro and first weekend cook
Post by: Roget 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:

Title: Intro and first weekend cook
Post by: Pappymn on September 26, 2017, 08:17:05 PM

Fantastic looking chow


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Title: Re: Intro and first weekend cook
Post by: tomcrete1 on September 26, 2017, 08:50:07 PM

Fantastic Lookin cook! Welcome from Wisconsin!

Title: Re: Intro and first weekend cook
Post by: phoccer 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/ (https://www.charbroil.com/community/smoking-wood-flavors/)

Title: Intro and first weekend cook
Post by: AlfaGrill on September 26, 2017, 11:02:13 PM

Those chickes look excellent, greeting from Mexico.


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Title: Re: Intro and first weekend cook
Post by: sparky on September 26, 2017, 11:39:21 PM

Welcome from northern Cali.

Title: Re: Intro and first weekend cook
Post by: Pit Barrel Cooker Co. on September 28, 2017, 01:47:12 PM

Looks fantastic! Welcome to the Pit Barrel Cooker.

Title: Re: Intro and first weekend cook
Post by: N. Ontario Smoker on September 28, 2017, 04:11:07 PM

Welcome from N. Ontario Canada.

Title: Re: Intro and first weekend cook
Post by: IR2dum on September 28, 2017, 07:51:14 PM

Welcome from Houston.

Title: Re: Intro and first weekend cook
Post by: zak99b5 on October 01, 2017, 08:42:19 AM

Tritip looks great. One of my favorite meats on the PBC.



But then again, all meats come out great with the PBC.

Title: Re: Intro and first weekend cook
Post by: Lemonhead78 on December 09, 2017, 09:32:06 AM

I agree with smokeasaurus chicken is a smoke sponge. I've recently complained that all my chickens are too smoky. Another words don't be disappointed in your results. Sounds like you did good. I'm shocked you added smoke chunks like you said. I been using Kingsford briquettes only and the smoke flavor on my chickens is too strong

Title: Intro and first weekend cook
Post by: scottv on December 10, 2017, 02:57:25 PM

Chicken has a lot of grease, it could have been dripping on your wood chunks

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