Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: FrugalQ on August 14, 2016, 12:09:05 AM
-
Hey guys just curious if anyone ever sets a tray of liquid under on a lower Shelf in the PBC? I use 3 cast smoker boxes as supports for a lower rack when I wanna throw a sear on in my PBC. That I way I don't have to fire another cooker or heat source. I know I've read that some people use a liquid pan. I'm WELL aware that the PBC is a bad mofo and doesn't need it but I just thought I'd play around a lil bit and tray and add some other favors via aromatics and liquids. Anyone else tried it and have ideas, suggestions, or opinions?
-
Nope.
-
Bear in mind that the process of adding a water pan would require that you design a pit to have enough BTU capacity to overcome the cooling effect of the steam coming off of the the water pan. And that would complicate the beautiful simplicity of the design of the PBC. And, I doubt that you will ever make anything in a PBC that is "dry"....
In other words...I don't think you would be happy with the results of adding a pan to a PBC. It just is not designed for that. But - the good news is - there are other ways to get the effects you may be seeking:
1. Injection - always a winner if the goal is to infuse specific flavors and to a lesser degree - aromas. Make whatever concoction you like - allow the ingredients to steep, or simmer them then chill the material to be injected to 40 degrees F or lower BEFORE use. Let's be safe here ;)
Now - there are some products that you want to use caution before injecting. Chief among them would be pineapple juice. Boil it first. If you don't - the enzyme in Pineapple juice called papain will break down the muscle fibers in meats if left uncooked for more than a couple of hours.
2.Brining or marinating - a more time consuming way to use the osmotic principles of fluid exchange between the ingredients in the brine or marinade - with those native to the meat. TIP: Brines really only work well if the given meat ( usually turkey or chicken in this case) has NOT been pre-brined by the facility that packaged the meat. Read the label's fine print to ascertain whether this is the case with what you are buying. As a general rule - when buying poultry at a typical grocery store - the birds are pre-brined unless noted otherwise. Please observe the same chilling temperature rules of keeping the Brine @ 40F or lower during the brining process.
Here is a link to some brining ideas:
http://www.letstalkbbq.com/index.php?board=30.0
-
I really hadn't thought about not having enough fire considering the energy used to steam the liquid. However, I can get a good 3-4 hour burn out of about a 1/3 basket and full chimney lit. You were right about the PBC never producing dry meat. My goal wasn't improvement, just variety. I definitely inject pretty regularly and usually go the meathead salt dry brine rout on most everything anymore. More so for the ease of it as opposed to any improvements I have or have not seen over a wet brine. Love all the free advice being offered though. This group is the best.
-
The design of the PBC and UDS produce moisture so no reason for the pan. I used to have my UDS sitting on top of two splatter mats. When I would take the lid off the water would just run off.
-
The design of the PBC and UDS produce moisture so no reason for the pan. I used to have my UDS sitting on top of two splatter mats. When I would take the lid off the water would just run off.
Using PBC today to cook ribs after 1 hour I took off the lid to video there was so much steam that it steamed up the lens of the camera. No reason for a water pan :)