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Quote from: Lemonhead78 on June 13, 2016, 08:22:03 PMYeah 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...
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 ?