So, I've done about 5-6 cooks on the PBC and am generally pretty pleased with it. However, I find that with steak and vegetables, the outcome has a little too intensive "smoke" flavor. Should I use Kathryn's 15-10-10 method to make sure all the charcoal in the PBC has at least some ash on it and is no longer in the initial really smoky phase. Personally, I don't mind the smokey flavor but the family is not so keen. Oh, and I find it really doesn't matter which charcoal i use. I've used Kingsford Competition, Original, and lump charcoal as well. Thanks for any advice on this.
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Club Member
- Nov 2015
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- Schertz Texas
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Pit Barrel Cooker
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By using the 15/10/10 method the white smoke has time to burn off. You can actually wait a little longer to put your meat on until the smoke clears.
On long cooks you still will get white smoke bellows but that is the juice from the fat vaporizing and causing the fog that gives PBC its unique flavor.
I was a big Kingsford fan but I started using Royal Oak and I don’t notice any difference.
Welcome to The Pit!Last edited by jecucolo; August 24, 2019, 12:46 PM.
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If you are using the PBC as a grill, be sure to remove the rebars so it will burn hotter and cleaner. When I use it for shorter cooks I put a single layer of unlit coals in the basket. Once I pour in the lit coals and use tongs to evenly distribute them over the unlit coals I leave the lid off for 10 minutes. After that I put the lid on (if using wood this is when it gets added) with the rebars out for another 10 minutes. It's at this point I put in the meat/veggies. That is how Kathryn drew it up and it works like a charm every time.
If you are looking to reduce smokey flavor in the PBC go with lump or a clean-burning briquette like Weber for the layer of unlit coals. It doesn't matter what brand you use for the lit coals as long as they are thoroughly lit. The last few cooks I did in mine I used KBB for the lit coals and Weber for the unlit coals. I was very happy with the results.
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I would make sure that the charcoal you are adding to the basket are burning hot. I always give the chimney a good shake to get all of the ash off of the charcoal. This will make sure that it will be burning hot and clean. You should also make sure that you are giving the fire enough air, to make sure that smoldering is at a minimum.
Running the PBC hotter will ensure that you are burning hot and clean the whole time. Cooking hotter is really a problem, there are plenty of pit masters that run their pits at 300 F - 400 F. Hot and Fast is becoming more and more popular.
Using lump will also help as it is generally, more flavor neutral.
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Kamado Joe Big Joe III, Recteq 1250, PKGO, Jumbo Joe and PBC. Weber kettle @ the hunting camp.
I've had great success with B&B briqs. They are bigger than the average RO or Kings briq, but see to burn a bit hotter and with less ash. As Spinaker mentioned, I knock the ash off before I dump into my PBC. Lastly, I was religious with the PBC lighting method and have since decided to just dump when my chimney full of coals are white, I've had better success and more steady temps. But at the end of the day, I might be splitting hairs, the PBC just works.
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Just to clarify, Bobmcgahan , you're not adding any wood to the fire, are you? The PBC imparts smoky taste well enough with charcoal alone, but some of us still add a piece or two (4 to 6 oz each) to the fire depending on the length of the cook.
You've received excellent advice here in the previous posts. Let us know how your family likes those shorter cooks with steaks and veggies after you've followed some of the tips. Your learning curve is our learning curve as well.
Kathryn
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7136
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
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