Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: cody0707 on March 09, 2016, 09:14:46 AM
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I was sitting around thinking about low and slow in the PBC like the WSM. I have a mini WSM and was thinking, well it is almost like a PBC the only difference is there is something to block the direct heat. So I got to thinking, why not add something just above the coals to make it more indirect. I like to tinker and will be giving this a try. It will be something like this but turned over so the bolts will act like legs and keep the pan elevated over the coal basket.
(http://images1.ocweekly.com/imager/u/original/6630824/55basketresized.jpg)
I like the idea of throwing meat on the smoker before going to bed then wake up to a perfectly cooked piece of meat. Sure I have other smokers that could do it but like I said, I like to tinker and this mod would not require any drilling in the PBC. I will keep you all updated and hopefully have a butt cooked in this fashion by this weekend.
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Keep us posted, Looks very Interesting,, :)
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Interested to see your results.
By doing this you are removing the drippings onto the hot coals effect. It will make it a less humid and more dry environment in the cooker. You may need to add a water pan to create the humidity needed.
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Interested to see your results.
By doing this you are removing the drippings onto the hot coals effect. It will make it a less humid and more dry environment in the cooker. You may need to add a water pan to create the humidity needed.
Good point. I will keep this in mind. If I am not getting the fog from the drippings than adding wood may be an important aspect to this test.
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On the other hand, If the top of that plate has a lip, the dropings may collect and evaporate right from the plate.. Will be interesting to see how it works out... Either way, I think it is a great idea, I enjoy seeing the ideas everyone comes up with on this site.
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In no attempt to "put out you campfire...." ;) ...
But - have you tried just regulating the temperature down - by blocking of 3 of the 4 exhaust holes - the ones where you would usually have re-bar placed?
You can do this easily by either using wine bottle corks, or aluminum foil - or if you are using the re-bar, you can stuff around the re-bar with rolled up aluminum foil.
I have cooked a pork butt all-night long this way. It was in the 9 hour range of time - and it works well. If you search posts by 1Bigg_ER on LTBBQ - you will find where he did this, and it works great. That guy really comes up with some good ideas - as do many of you here :).
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just a note, when you choke down it does take some maintenance. in other words, i haven't felt that I could leave it overnight and then come back. ive seen where some cooks, such as brisket, drippings put the coal out and sometimes you have to crack the lid to bring the temp back up a little bit. i would say the choking down temp is more of an advanced technique and until you have it down, i wouldn't just do it, go to bed, and expect your meat to be at your temps. not trying to put down anyone, just letting you know my personal experience. btw, like teesquare mentioned, i got that technique from bigg on this forum