Pit Barrel Cooker (PBC) Appreciation Thread

[qposner]

Purdy busy as of late and hadn't used the PBC in a month which is the longest my PBC has rested since early 2013.

Soooo...It calls for something awesome and I just hung some pork shoulders slices for al pastor tacos. :becky:

Interested in seeing how this turns out! Would love to know what used used for a marinade. Also, what is the tool your using to hang it?

 

[ssv3]

Interested in seeing how this turns out! Would love to know what used used for a marinade. Also, what is the tool your using to hang it?

I'll do a complete thread in Q-talk that's give you all details probably tonight. As for the rack, it's the below except I'm using the PBC turkey hanger top piece with it.

 

[AClarke44]

Looking good Sako! :thumb:

 

[Twisted T's Q]

thanks Sako killer tip there

 

[ssv3]

Alright guys,

Stuff was killer to say the least. I hung raw at 2pm and when done at 4pm, I shaved off some of the meat onto the griddle and put the rack right back in the PBC to keep warm. The PBC kept the meat warm all through the night. It's now close to midnight and there is still heat on a 3/4 basket of Stubb's which of course is not unusual. It worked not as a cooker but also a warmer. :becky:

Here's the link and some pron from today's cook if you're interested

http://www.bbq-brethren.com/forum/showthread.php?t=239927

 

[luberconn]

Did you do the turducken?

yessir. ended up doing it saturday. wasn't quite as juicy as a regular turkey though. i think it because the breast part isn't nearly as thick as a standard turk. it was delicious though. i do wish it contained more duck, but overall, i really enjoyed it. a couple of friends really liked it as well. only got one pic :doh:

 

[AClarke44]

Looks good! Thanks

 

[SMOKEGOD]

Costco Tri-tip from last night. Used a hickory/cherry mix.

Did you use the hooks for the squash and zucchini?

 

[luberconn]

Looks good! Thanks

i'm not getting much smoke ring on my last turkey and now turducken. do you have any tips? i am still getting smokey flavor. is it because i'm using a mild wood (apple)? i seem to get a good smoke ring when doing pork shoulder in my WSM-mini using apple.

 

[AClarke44]

i'm not getting much smoke ring on my last turkey and now turducken. do you have any tips? i am still getting smokey flavor. is it because i'm using a mild wood (apple)? i seem to get a good smoke ring when doing pork shoulder in my WSM-mini using apple.

I don't know the chemical reaction that makes a smoke ring but I know it doesn't affect flavor at all. I also know that when using lump charcoal the smoke ring is harder to obtain (electric smokers have similar trouble with it). But another thing that helps create a smoke ring is sodium I believe. So, are you using lump or a rub with little or no salt?

 

[SDAR]

Air is 72% nitrogen. Smoke ring is nitrates from the reaction with the nitrogen reacting with the moisture on the meat. More air, more smoke ring. It really is that simple.

 

[AClarke44]

Air is 72% nitrogen. Smoke ring is nitrates from the reaction with the nitrogen reacting with the moisture on the meat. More air, more smoke ring. It really is that simple.

For some reason I thought there was a sodium component in there. I remember a thread a couple years ago where folks were discussing a "fake" smoke ring. I thought salt in rubs added or enhanced it somehow....

But what SDAR is saying does make sense. The only time I really ever used lump coal consistently was in my Akorn (now sold). That thing was notorious for running hot unless you choked it way down. I never got smoke rings when using it so I assumed it was something with using lump. But based on what SDAR just said it could very well have been restricted air flow...

Never had an issue with air flow in the PBC though....luberconn, what's your intake set at?

 

[hedge]

Lube is just that big of a farking noob. :razz:

 

[James32246]

Did you use the hooks for the squash and zucchini?

No did those on the grill when I seared the tri tip at the end.

 

[luberconn]

i've been using kingsford blue for a couple years now and have achieved pretty good smoke ring on different cuts of meat in my WSM-mini. my rubs i use vary from salty to sweet. i was just curious. a visual smoke ring is just the cherry on top.

 

[SDAR]

For some reason I thought there was a sodium component in there. I remember a thread a couple years ago where folks were discussing a "fake" smoke ring. I thought salt in rubs added or enhanced it somehow....

But what SDAR is saying does make sense. The only time I really ever used lump coal consistently was in my Akorn (now sold). That thing was notorious for running hot unless you choked it way down. I never got smoke rings when using it so I assumed it was something with using lump. But based on what SDAR just said it could very well have been restricted air flow...

Never had an issue with air flow in the PBC though....luberconn, what's your intake set at?

Sodium Nitrite is a curing salt. The "fake" smoke ring occurs due to the nitrite reducing to nitrate on the surface of the meat with water and oxygen. The sodium really has nothing to do with it.

Regarding the PBC, is there enough air flow to get a good smoke ring? I've had a pitmaker vault, and the egg. Their efficiency of heat inhibit the formation of the smoke ring due to very little air needed.

 

[luberconn]

Sodium Nitrite is a curing salt. The "fake" smoke ring occurs due to the nitrite reducing to nitrate on the surface of the meat with water and oxygen. The sodium really has nothing to do with it.

Regarding the PBC, is there enough air flow to get a good smoke ring? I've had a pitmaker vault, and the egg. Their efficiency of heat inhibit the formation of the smoke ring due to very little air needed.

probably more airflow than what i keep my little wsm at. temps are definitely a little hotter on the PBC. i put probably 8-10 small chunks of apple in there.

 

[James32246]

1st attempt at brisket per the gf requests. She liked it and I took the rest to the tailgate and got devoured.

 

[SDAR]

I also believe that briquettes have a nitrate or a nitrogen component in their binders.

 

[AClarke44]

I usually get a pretty good smoke ring from the PBC. This pic isn't the best but still pretty good ring.