Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Quick question: first post

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Quick question: first post

    Hi hope you can help with this issue and sorry if it has already been covered...

    I recently purchased a pit barrel cooker- very cool but
    I've noticed " off favors" in the meat of unburnt charcoal especially the ends hanging closest to the heat.
    I've noticed this with ribs, beef tenderloin and even on ribeye steaks using the grill . I've followed the instructions as to the amt if charcoal and I'm using kingsford. I know that in a weber grill you aré supposed to make sure the embers are completely white to avoid off flavored. This is not the case in the instructions for the put barrel cooker: fill the bin, take out 40 coals use a chimney starter to light, dump back into pit with rest if coals and start cooking.
    ( I also have a WSM. And have used the "minion method" whereby you dump in a whole bag of kingsford then a chimney starter full of white hot coal and begin cooking. No off smell at all with ribs and pulled pork EVER
    Perhaps due to the water pan barrier? Sorry for the blah blah blah...

    Thanks!

    #2
    I have never used a whole bag for my WSM. I use the Soo donut method for long cooks and don't have any issues with off flavors. That being said, I don't have a PBC but there are plenty of people here that do and love the PBC. Someone will chime in

    Comment


      #3
      Interesting, I have never noticed those problems before maybe it is not getting initially hot enough.

      You have read through this thread?? >>>
      Light my (PBC) fire: tips on lighting and maintaining temperatures

      https://pitmaster.amazingribs.com/fo...g-temperatures


      Welcome to the Pit by the way...

      Comment


        #4
        Welcome, I don't really have a clue for you either other than too hot or too cold...

        Comment


          #5
          Welcome perry green. We're glad you're here! smarkley gave you a good link. Check out all the lighting tips there.

          Comment


            #6
            I'm guessing that you're running too cold and the charcoal is smoldering too much as it ignites. Have you checked to make certain that the intake is open enough based on your elevation? Also, definitely read the above post on lighting. It makes a big difference to let it get good airflow for a bit before starting the cook. I know the pbc is advertised as being able to just set, light, and roll, and pretty much that's true, but it's still best to monitor temps IMO, especially the first few times you cook on it.

            Comment


              #7
              Hi perry green and welcome. As suggested by David Parrish and smarkley the thread on light by (PBC) fire here is excellent. Key step is once you add your lit chimney to the PBC basket, let it burn for another 10-15 minute with the lid off and then another 10 min more with lid on (no rebar). Never had a problem with off flavors following this method posted by fzxdoc

              Comment


                #8
                Perry perry green , you've received some good advice here. You started just the way I did, following Noah's lighting video to a "T". But after a couple of cooks that I knew could be better, I came to this site (before the Pitmaster club was started) and asked questions just like you have--and have gotten great tips that have led to amazing results on my PBC.

                So give a different spin on the lighting method a try and see whether that helps. I've found with the PBC to change only one thing at a time. If your lower vent is set appropriately, then give that Light my (PBC) fire topic that several have mentioned a read-through and try that method. Hopefully it will solve your problem and you'll have great-tasting 'Que with every bite.

                Kathryn

                Comment


                  #9
                  Hey thanks...I don't aways have time to check back...and then I forgot my password....actually I ended up using less charcoal and hung the meat (beef tenderloin a bit higher and added a little smoke... it seemed to work
                  (I will now go and read the other comment)

                  Comment

                  Announcement

                  Collapse
                  No announcement yet.
                  Working...
                  X
                  false
                  0
                  Guest
                  500
                  ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                  false
                  false
                  {"count":0,"link":"/forum/announcements/","debug":""}
                  Yes
                  Rubs Promo

                  Spotlight

                  These are not ads or paid placements. These are some of our favorite tools and toys.

                  These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                  Use Our Links To Help Keep Us Alive

                  A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


                  Compact Powerful Sear Machine For Your Next Tailgater


                  Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

                  Click here to read our detailed review and to order


                  The Good-One Is A Superb Grill And A Superb Smoker All In One


                  The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

                  Click here to read ourcomplete review

                   

                  Comprehensive Temperature Magnet With 80+ Important Temps

                  Amazingribs.com temperature magnet
                  Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

                  Click here to order.


                  The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                  kamado grill
                  Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

                  Click here for our article on this exciting cooker


                  Our Favorite Backyard Smoker

                  The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
                  Click here for our review of this superb smoker



                  Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

                  Click here to see our list of Gold Medal Gifts


                  The Pit Barrel Cooker May Be Too Easy


                  The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

                  Click here to read our detailed review and the raves from people who own them