Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Smokers => Topic started by: smokeasaurus on October 01, 2012, 08:25:51 PM
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The chicken came out incredible with a flavor I have not had from some of the other pits I have used. Skin was not crispy but very edible. White meat was insanely moist. Total time in the PBC was 2 hours. Again no wood was used. The chicken came out perfect from the wing to the drummie!!
I will post a report on the clean-up after all this chicken but I can tell ya the bottom is not that dirty..even surprised me!!
Here we go:
Used the PBC all-purpose pit rub
(http://i1213.photobucket.com/albums/cc469/s1cott11/001-171.jpg)
That is a lot of chicken "Pit Barrel" Smoochy!!
(http://i1213.photobucket.com/albums/cc469/s1cott11/002-117.jpg)
Got em hanging for the two hour run!!
(http://i1213.photobucket.com/albums/cc469/s1cott11/001-172.jpg)
This is definitely "Signature" chicken!!
(http://i1213.photobucket.com/albums/cc469/s1cott11/001-173.jpg)
That is my plate Smoochy!!
(http://i1213.photobucket.com/albums/cc469/s1cott11/0012-5.jpg)
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Beautiful color on the yard bird smoke!!! Looks like you are on to something great!
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That is nice looking! I think Smoochy's eyes might be bigger than his tummy...
David
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good lookin' chicken (http://i50.tinypic.com/20ztyfl.gif)
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chicken looks great. i would think hanging like that that the drumsticks would be darker. not so. your chicken looks really moist. cooked perfect. i called noah today and we talked for over 1/2 hour. i'm liken what he was saying. he knows his bbq like us. i'm more interested in you cooking up some ribs. i like to see how far down they will hang in the pit.
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Chicken looks great Smoke!
Guess it really is a set it and forget it UDS ;)
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ya know smoke....
there's plenty of room to run the probes from an ET-732 trough the holes for the rebar
it would tell us alot about what's going on in the upper part of the cooking chamber
and the temp of the food (http://i50.tinypic.com/20ztyfl.gif)
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I like it, looks like a perfect smoken Q :)
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Man, that looks good! Ditto on the ribs.
Sent from my iPhone using Tapatalk
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You can run a probe wire thru the holes with the re-bar in it...but that would be when internal cooking times are an issue..like briskets and butts..those cooks are coming up......and I will do a rib cook Sparky!!
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and I will do a rib cook Sparky!!
thanks buddy. ;)
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Great looking chicken there, and I'm with Sparky, I wanna see some ribs.
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I can't take the pressure!!!! What does Dr.Phil say:
"It is OK to cook ribs this weekend for all your friends to see"
(http://i1213.photobucket.com/albums/cc469/s1cott11/thumb.png)
Even the good Dr wants to see ribs!!!! All right.........ribs this Sunday!!!!!!
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Hot dang, three chickens at one time in that cooker! And it looks like there was room to possibly squeeze a fourth one in too.
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what impressed me was that the chicken was cooked perfectly from the bottom up. no burnt marks. it seems to cook differently compared to a UDS. i also like that it is smaller. the hanging idea i like alot.
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And when those walls of the cooker heat up you get a reasonable amount of IR coming off of them, as from the coals of the wood/charcoal --- added to the air and smoke....excellent cook! 8)