Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: ronman451 on April 04, 2015, 12:53:58 PM
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So if there's one thing that I wish the PBC did a little bit differently was produce a more "smoky" meat. I've tried wood chunks, wood chips, wood chip packets (in aluminum foil) with mixed results from a very mild sweet smoke (this was nice) to that bitter smoke we've all experienced to no additional smoke flavor at all..
Specifically, I like smoky ribs...
So here's a thought. I'm thinking of cold-smoking my racks of ribs for about an hour or so in the gas grill (no gas, just a smoker stick like the A-MAZE-N Tube Smoker) before hanging them in the PBC.
Another thought was to find a way to hang the tube smoker in the PBC along with the meat.
Anyone tried either of these methods (or other variants)? I've got a 6" AMAZE-N tube on order, so I'll post my experimental results here as I go along...
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Hey, I just noticed that A-MAZE-N is a sponsor on this forum! Maybe I shoulda posted this over there. :) Off to read some posts...
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My advice is if you are going to cold-smoke uncured meat: make sure it's a cool day, the PBC is in the shade, and keep it to no longer than 30 minutes. Longer and it just becomes too risky in my opinion. Thirty minutes of cold smoke should add a nice smoke level.
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Thanks for the advice TentHunteR. I hear you loud and clear. No cold-smoking uncured meat. Bad idea.
On to "plan B", hanging a tube smoker inside the hot PBC alongside the meat.
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The PBC is more of a power cooker than a smoker.
The tube sounds like a good option.
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When I am in the mood for true smoke flavor, I fire up the off-set. The PBC has such a distinct flavor from the "Grease Fog" it produces, I think added wood gets lost in the shuffle.....
The "Grease Fog" is obtained from the meat drippings and seasonings falling on the lit coals underneath giving the meat that distinct flavor that you can only get from a PBC or UDS (which is more lo and slo)...........
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Chunk placement is key. Place large chunks right below your hot coals. Rhett chunks will be well ignited by the time you hang your food.
If you place your chunk above hot coals in the PBC you're wasting wood.
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Do you mean place the wood chunks below the charcoal basket itself? Or just place the wood in with the charcoal in the basket?
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Do you mean place the wood chunks below the charcoal basket itself? Or just place the wood in with the charcoal in the basket?
This is a good question. I usually put 3-4 fist-sized chunks on the edges of the charcoal basket and get good smoke results...Never thought of putting them down in the basket...
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You can bury the chunks between layers of charcoal. They will then ignite during the cook and that can avoid them from getting grease dripped on them when they are set on top of the burning coals..............
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I've used the smaller wood chips with great success. I simply through them into the coals, about a handful at a time. I would do this every 45 minutes to an hour. I get great smoky flavor out of it.
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I've got the 6" Amazn tube I've used with my Weber. Going to buy another grate and cut it with bolt cutters (ala http://www.grilling24x7.com/pbcmod.shtml). Then will hang something on the one side through the hole in the grate. Will cook something I won't care about if it sucks when it's done and then put the tube on the grate with the pellets and see what happens.
Could be good, could be terrible. Will report back.
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Try a different charcoal such as Kingsford Hickory , Stubbs , Royal Oak Lump , etc.
I find the amount of smoke taste from the PBC using a good charcoal (such as listed above) to be just about right for most things I cook - especially chickens which can take on too much smoke using other cooking methods .
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Chunk placement is key. Place large chunks right below your hot coals. Rhett chunks will be well ignited by the time you hang your food.
If you place your chunk above hot coals in the PBC you're wasting wood.
What he said (except for the part about Rhett who doesn't really give a damn). Put one or two chunks in the basket and pour the lit coals (from a starter chimney) over them.
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I've got the 6" Amazn tube I've used with my Weber. Going to buy another grate and cut it with bolt cutters (ala http://www.grilling24x7.com/pbcmod.shtml). Then will hang something on the one side through the hole in the grate. Will cook something I won't care about if it sucks when it's done and then put the tube on the grate with the pellets and see what happens.
Could be good, could be terrible. Will report back.
Yea it sucked. Burned about a third then went out. As is mentioned here and in my own thread, our PBC's seem to not get enough O2 to keep the pellets burning. Of course, I'm in Denver so that might not help.
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Steve I have ben thinking about the PBC/Amazen Tube dilemma ....
Here is an experiment that may work, *IF* you are not cooking at the same time ( in other words - pre-cold smoking in the PBC, then firing up the charcoal)
Try removing the rebar, and even cracking the lid a little. We know that do ing this will allow the PBC to run hotter, because it allows more air thru-put, so...it should work for cold smoking.
The downside is when you are trying to cook AND use the smoker tube - the competition for air, and it may shoot your cooking temps too high, thus accelerating the burn rate on the Tube also...negating your attempt to smoke with - rather than burn pellets.
Let us know what you find.
Thanks!
T
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Steve I have ben thinking about the PBC/Amazen Tube dilemma ....
Here is an experiment that may work, *IF* you are not cooking at the same time ( in other words - pre-cold smoking in the PBC, then firing up the charcoal)
Try removing the rebar, and even cracking the lid a little. We know that do ing this will allow the PBC to run hotter, because it allows more air thru-put, so...it should work for cold smoking.
The downside is when you are trying to cook AND use the smoker tube - the competition for air, and it may shoot your cooking temps too high, thus accelerating the burn rate on the Tube also...negating your attempt to smoke with - rather than burn pellets.
Let us know what you find.
Thanks!
T
I'll freely admit to being a total chicken when it comes to cold smoking and allowing meat to sit there in that supposed danger zone of temps. Rather than mess with that, and since I'm doing a full brisket today, I'm going to experiment with the some chunks on top of the unlit charcoal then I'll dump the chimney lit coals on top of that.
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Place a "mini log" or 2-3 large chunks in charcoal pan then place unlit charcoal on top , then lit charcoal on top of that.
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Steve I have ben thinking about the PBC/Amazen Tube dilemma ....
Here is an experiment that may work, *IF* you are not cooking at the same time ( in other words - pre-cold smoking in the PBC, then firing up the charcoal)
Try removing the rebar, and even cracking the lid a little. We know that do ing this will allow the PBC to run hotter, because it allows more air thru-put, so...it should work for cold smoking.
The downside is when you are trying to cook AND use the smoker tube - the competition for air, and it may shoot your cooking temps too high, thus accelerating the burn rate on the Tube also...negating your attempt to smoke with - rather than burn pellets.
Let us know what you find.
Thanks!
T
I'll freely admit to being a total chicken when it comes to cold smoking and allowing meat to sit there in that supposed danger zone of temps. Rather than mess with that, and since I'm doing a full brisket today, I'm going to experiment with the some chunks on top of the unlit charcoal then I'll dump the chimney lit coals on top of that.
And - you are smart about approaching cold smoking with caution. It can be done - safely. And the information is available. No need to risk anyone's health if you are not confident in your method.
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Steve I have ben thinking about the PBC/Amazen Tube dilemma ....
Here is an experiment that may work, *IF* you are not cooking at the same time ( in other words - pre-cold smoking in the PBC, then firing up the charcoal)
Try removing the rebar, and even cracking the lid a little. We know that do ing this will allow the PBC to run hotter, because it allows more air thru-put, so...it should work for cold smoking.
The downside is when you are trying to cook AND use the smoker tube - the competition for air, and it may shoot your cooking temps too high, thus accelerating the burn rate on the Tube also...negating your attempt to smoke with - rather than burn pellets.
Let us know what you find.
Thanks!
T
I'll freely admit to being a total chicken when it comes to cold smoking and allowing meat to sit there in that supposed danger zone of temps. Rather than mess with that, and since I'm doing a full brisket today, I'm going to experiment with the some chunks on top of the unlit charcoal then I'll dump the chimney lit coals on top of that.
And - you are smart about approaching cold smoking with caution. It can be done - safely. And the information is available. No need to risk anyone's health if you are not confident in your method.
Exactly. I'll try different smoke methods/woods/chunks/devices and then maybe I'd try cold smoking. But I'm not there yet.
I did three chunks in the basket then lit coals on top last night for my brisket and although the hickory flavor was mild, it was there. More experimenting needed.
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Been thinking about this as well. Would wood chunks in a foil pouch with holes poked in the top placed directly on top of lit coals work?