Bacchus2b
is Blowin Smoke!
- Joined
- Nov 1, 2014
- Location
- North Texas
I have been smoking meat for twenty plus years with wood using either a stick burner, electric smokers, or pellet smokers, but until now have never used a charcoal cooker.
One of the nice things about this forum are all the new toys and deals you are made aware of. Because of the Brethren I have bought all kinds of stuff I don't need like another Chef's Knife, Injection mix, rubs, and a Pit Barrel Cooker!
I'm sure I will be flamed by the fan club here who got me to buy the PBC in the first place, but everything I cook on the PBC tastes to me like Charcoal first, and meat second. Chicken is the least noticeable because it's only on for two hours, but ribs and brisket were charcoal first for sure in terms of the finished flavor. My last Brisket ended up chopped with lots of sauce and broth to tame the charcoal. I've got ten cooks under my belt on the PBC following directions and using original Kingsford Charcoal.
Do you get the same flavor profile on gravity fed and other vertical charcoal smokers? Are my taste buds just too sensitive? Last weekend a buddy cooked 2" thick prime NY strips for me on my birthday (I know hard life) on his BGE, and again I got the distinct flavor of lump charcoal.
Just curious to hear other peoples thoughts as I know taste is open to interpretation.
Thanks! David
One of the nice things about this forum are all the new toys and deals you are made aware of. Because of the Brethren I have bought all kinds of stuff I don't need like another Chef's Knife, Injection mix, rubs, and a Pit Barrel Cooker!
I'm sure I will be flamed by the fan club here who got me to buy the PBC in the first place, but everything I cook on the PBC tastes to me like Charcoal first, and meat second. Chicken is the least noticeable because it's only on for two hours, but ribs and brisket were charcoal first for sure in terms of the finished flavor. My last Brisket ended up chopped with lots of sauce and broth to tame the charcoal. I've got ten cooks under my belt on the PBC following directions and using original Kingsford Charcoal.
Do you get the same flavor profile on gravity fed and other vertical charcoal smokers? Are my taste buds just too sensitive? Last weekend a buddy cooked 2" thick prime NY strips for me on my birthday (I know hard life) on his BGE, and again I got the distinct flavor of lump charcoal.
Just curious to hear other peoples thoughts as I know taste is open to interpretation.
Thanks! David