Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Pugfug on December 10, 2014, 04:23:49 AM
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Hello everyone,
Just got my new PBC this week and tried it for the first time last night. Where I live in Canada, winter has set in, but I am fortunate enough to have a barbecue shelter which allows me a comfortable place to cook year round. So last night I decided to break it in by cooking some chicken and a pork loin rib roast. I followed the lighting instructions for use with a chimney but now I am wondering if I allowed enough time for the Kingsford to really take off. Everything cooked as promised, more or less in the time I would have expected, but I could detect an unpleasant undertone on my food...almost like lighter fluid (even though I didn't use any) which I am sure was from the basket not being equally "on fire". Has anyone else ever had a bad after taste from un-ignited charcoal. I've never used Kingsford before and have never had a similar problem with lump charcoal leaving bad after tastes. I have a big egg and a horizon offset, both of which give fantastic results..and I know that the PBC should also do the same...and will...once I figure out what I'm doing. Any thoughts and advice would be appreciated.... 8)
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Welcome from Manitoba ;D what part of Canada are you from?
I'm sure one of the many barrel folks will be around to lend a hand.
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Ha, ha...well Hello there:) I'm from New Brunswick...we're in the midst of our third Nor'easter in a month...its going to be a looooonnnng winter if this trend continues...at least I'll have something to distract myself from cold...:)
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Welcome from Minnesota. The talent should be by shortly
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Welcome from Southern Ontario. I'm not a PBC owner but I do know that if I don't give the charcoal enough time to burn before putting the food on my weber or BGE I tend to get that bitter smoke taste. Try giving the coals just a little more time to get going.
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Thanks Pappy...I've been sifting through the site...I know that my intake vent is set properly....I'm pretty sure it was a problem of ignition now...and I added a good sized chunk of wood, which I think now added to the problem...I'm going to try again tonight...hoping for better results :)
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Duly noted Scallywag...it surprised me in that when using my egg, if my lump is not completely on fire, there never seems to be any bad flavor associated with the charcoal...I'm wondering if this is another difference btw Kingsford and lump...
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Welcome from a North Carolina PBC owner. Did you do a good "burn-in" before cooking on your PBC? It is possible that you didn't get all the packing/shipping "crap" burned off. Especially if it was really cold when you did the burn-in. I have not had any problems using either the chimney method or Kingsford lighter fluid method. I always wait until all the coals are nice and white hot before adding any protein to the PBC.
Good luck, and keep us informed. We all learn from each other.
Art
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Hi Art,
Now that you mention...no I did not...not sure why, but I thought I had read on the faq for pitbarrelcooker.com that seasoning the drum was not necessary....but in hindsight, that may have also contributed to my flavor experience. Will try again tonight, this time with a hotter fire and see how things go...
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Welcome to the PBC world PugFug.
What kind of smoke were you getting while cooking, white bellowing smoke? That will mess up your food in any cooker.
If you plan on using wood chunks make sure that you are getting clean smoke before you hang your food. And always start with well ignited hot coals in the basket.
I stopped using wood in my PBC. I find it unnecessary.
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...and I added a good sized chunk of wood, which I think now added to the problem...
Bingo! Point, set, match ;D
You will get just about the right amount of smoke from the charcoal itself. Over-smoked meat has a "petroleum/creosote" taste that is well known to competition judges.
Be very careful about adding smoke enhancement to your PBC. I've used a scant handful of pellets on occasion without over-smoking but "a good sized chunk" will overpower given the small size of the PBC's cooking chamber and the method of burn.
Hub
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I feel if you are going to use the chimney starter method instead of lighter fluid, maybe give the unlit coals a little extra time to "take off" after you pour the lit coals in.
I have tried wood chips and chunks in my PBC and I like the results better with just plain Kingsford.
Now if you have been using lump in your other pits, you probably noticed a different flavor from the Kingsford.
Why not get a little bottle of Kingsford lighter fluid, follow the video on PBC, stay away from the wood (for now) and give that method a try. I have used lighter fluid in my PBC for the last 3 years without ever an off taste..............
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Welcome
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Thanks Guys....basically confirms what I suspected...next cook I will avoid adding anything but the charcoal and will def. make sure it is well ignited before the cook starts. Planning more chicken on the weekend (since we are stormed in today), possibly some ribs and then a trial run with a prime rib to get my method sorted before Christmas Day....
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Welcome from mid Alabama.
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Thanks Guys....basically confirms what I suspected...next cook I will avoid adding anything but the charcoal and will def. make sure it is well ignited before the cook starts. Planning more chicken on the weekend (since we are stormed in today), possibly some ribs and then a trial run with a prime rib to get my method sorted before Christmas Day....
Sounds like you're ready for a good cook now. Just curious - what kind of wood did you add? Don't know if you saw the related thread, but I too had trouble starting the cooker hot enough when following PBC's chimney instructions that ship with the cooker. After three strikes with those, last time I followed the method below and everything was fine.
- Fill basket and remove 50 coals to place in the chimney.
- Lite chimney and let it go for exactly 15 minutes
- Pour burning coals onto those in basket, distribute evenly with an old BBQ tool, and let it get going for exactly 10 minutes with lid off
- Put lid in place and left it for exactly 10 minutes before adding meat
Looking forward to hearing how good your chicken comes out next time.
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welcome
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THanks Bacala...that is exactly what I will try. I'm accustomed to using lump charcoal and either my Kamodo or my Horizon offset...I see now when they say to follow directions exactly...they mean it :) I used some chunks of Hickory which I think overwhelmed the food in combination with the unlit Kingsford....next time will be better. I appreciate all of the help from everyone...looking forward to better results next time!
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PugFug, I use lump charcoal in my PBC almost exclusively.
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Greetings from Las Vegas. ;)
(http://www.picgifs.com/graphics/d/dice/graphics-dice-647349.gif) (http://www.picgifs.com/graphics/)
I've used my PBC for chicken mostly, also did a turkey in it, followed the instructions for lighting with Kingsford charcoal and lighter fluid exactly as the PBC instructions say and the results have been fantastic.
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This is also the way I do it when I use a chimney.
qoute: Sounds like you're ready for a good cook now. Just curious - what kind of wood did you add? Don't know if you saw the related thread, but I too had trouble starting the cooker hot enough when following PBC's chimney instructions that ship with the cooker. After three strikes with those, last time I followed the method below and everything was fine.
- Fill basket and remove 50 coals to place in the chimney.
- Lite chimney and let it go for exactly 15 minutes
- Pour burning coals onto those in basket, distribute evenly with an old BBQ tool, and let it get going for exactly 10 minutes with lid off
- Put lid in place and left it for exactly 10 minutes before adding meat
Looking forward to hearing how good your chicken comes out next time.
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Thanks Guys....basically confirms what I suspected...next cook I will avoid adding anything but the charcoal and will def. make sure it is well ignited before the cook starts. Planning more chicken on the weekend (since we are stormed in today), possibly some ribs and then a trial run with a prime rib to get my method sorted before Christmas Day....
My experience, as a new user, has led me to the following starting method: fill the PBC basket level with KBB briquettes. From that supply, fill your chimney starter (rather than count out 40 briquettes), set the remaining coals aside and start using crumpled newspaper. Once the chimney has started nicely (about 10 or 15 minutes here at sea level), pour those briquettes into the PBC basket, and then fill it up with the remaining coals you set aside. Let the basket burn for a few minutes with the barrel uncovered. Then put the top on and go get your meat. In a few minutes the internal barrel temperature settles into its range. Using that starting technique I've re-evaluated "Butch Cassidy and the Sundance Kid" Turns out it was a great movie after all. (See my earlier post: http://www.letstalkbbq.com/index.php?topic=11814.0). I've had two absolutely killer cooks since that earlier post. Chicken and a rack of lamb my neighbors (who've lived all over the world) described as "flat-out, the best lamb we've ever eaten.
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Thanks Don....so this weekend I followed pretty much what you described and had fantastic results with both my chicken and my ribs. Feeling much better now...and really looking forward to doing my prime rib for Christmas Dinner! I don't think I've ever cooked this much outside in December...ever!
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Beautiful ribs
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Yes those ribs looks outstanding!
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Oh yeah! Rib me! :P
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Pug-
I'm so glad you posted this because my first try out of the box on Christmas day sent my in-laws packing a little earlier than expected. :-X
Apparently I don't like to read much, and after using the chimney and dropping the lit coals onto the unlit, I immediately hung two butterball turkey roasts and closed the lid. They were done in a fairly short time, but the smoke was extreme and overbearing! It tasted a lot like charcoal briquette fumes...and it was just too much . But we had some good side dishes. :)
I spent about an hour that night perusing the web and came across this Forum. Your post convinced me that it was my lack of reading, not a lack of hardware. So I've moved on to more cooks that have been great!
Elsos
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elsos-
I am happy that you found the information here that will help you be successful with your PBC. So, I look forward to you sharing your experiences with us as well - so that we can all continue to learn from one another. :)
No one is an expert - we are all students of life and th adventures in outdoor cooking.
T
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I'm so glad you posted this because my first try out of the box on Christmas day sent my in-laws packing a little earlier than expected. :-X
Whatever method you used I need to try that the next time my in-laws come over. :P
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I'm so glad you posted this because my first try out of the box on Christmas day sent my in-laws packing a little earlier than expected. :-X
Whatever method you used I need to try that the next time my in-laws come over. :P
X2!
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Ha Ha! The inlaws are getting up there in age now, so I try to appreciate that a little more.
And my wife gave them a bunch of the turkey to get rid of it :D I married well!