I would like to know how to reduce the taste of grease fog/smoke, which is obviously the result of drippings hitting hot coals. I know this is a feature of the PBC, but evidently I'm doing something wrong, because the resulting flavor is just too strong.
This my cook went today:
2 racks of St. Louis pork ribs, split into 4 total pieces (on 4 hooks)
3 chicken leg quarters (on 3 hooks)
Charcoal: Full basket
Wood chips: About 6 medium/small ones placed low throughout unlit coals.
Lighting process:
- Removed 40 coals from charcoal basket
- Started them in charcoal chimney
- Poured them into charcoal basket after top coals were 75% ashed over
- Distributed them evenly over top of unlit coals
- Waited 10 minutes with lid off PBC
- Hung ribs
- Placed temp probe in one rebar hole
Time 0:45 - 261 deg
Time 1:00 - 251 deg: Hung chicken
Time 1:15 - 257 deg
Time 1:45 - 232 deg
Time 3:00 - 218 deg
Didn't like the temp drop, so I opened the bottom vent a little
Original factory setting was 1/4 open (I'm at 35 feet above sea level)
I opened it to about 3/8 (according to illustrations in PBC instructions).
Time 3:30 - 205 deg
Obviously, the new wider vent opening didn't raise inside temp
Cracked the lid 1/2" on one side with a wood chunk
Time 4:00 - 282 deg
Time 4:30 - 237 deg: Chicken was 170 deg internal, so I pulled it
Time 4:45 - 262 deg, ribs were sauced
Time 5:20 - 245 deg, ribs pulled
Before replacing lid, flame erupted in coals, possibly due to grease burning off.
So, as you can see, I had a temp drop three hours in, and had to revive it by cracking the lid. Also, the PBC was rolling smoke pretty good the final hour. I thought it was the wood chunks finally getting ignited, but in retrospect, it was likely fog/smoke from the drippings.
Chicken cooked a total of 3hrs 30min
Ribs cooked 5hrs 20min
All meat had a grease smoke flavor that was just too strong.
- What am I doing wrong, to cause that temp drop and require cracking the lid?
- Are these cook times too long, compared to what you're able to do in your PBC?
- If so, do you think this long cook time is what's causing the excessive grease fog/smoke taste, or should I add a water pan to catch drippings?
Your advice will be appreciated!