I sent my WSM to my niece and picked up the PBC. Still learning on it, but it seems to produce the same "taste" with less wood (I burn Kingsford and supplement with wood chunks).
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For the Best Q Flavor: PBC or WSM?
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I don't own a PBC and have never cooked on one. The one thing I love about my WSM is the water bowl. I love how steam applies smoke during the early stages of the cook and the moisture it delivers early - I only fill it part way because, at least in the 14.5" WSM, it creates so much humidity that bark won't develop while it's steaming. Also, I've never had to fish a piece of meat out of the coals in my WSM. Not many PBC owners can make the same claim.
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Michael Brent The PBC is not a smoker, it's an outdoor cooker that can smoke (and grill). The WSM is meant to be a smoker.
There was a time when I was using lump charcoal in my PBC 99% of the time with great results. You just have to become one with your PBC.
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Originally posted by Ernest View PostMichael Brent The PBC is not a smoker, it's an outdoor cooker that can smoke (and grill). The WSM is meant to be a smoker.
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I faced that quandry when I was considering replacing my WSM with a PBC. I have the kettle with a few accessories and love it for grilling. I finally went with the PBC because I don't have to cram or coil ribs on it, and the PBC gave me roughly twice the smoking capacity for the same "footprint" on my patio...
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