I don't know if anyone else here has tried this, but I made the tea-smoked duck Project Smoke recipe on the PBC site. It was definitely a winner. We had big winds here, and it made for some temperature craziness (at times throughout the cook the wind was pushing smoke out through the bottom vent!), which I think affected the outcome a bit. The skin wasn't as crispy as I would have liked. But the flavor was amazing. I loved the idea of adding aromatics to the coals, and the smell was incredible.
Also, instead of the tortillas Raichlin uses, I made steamed buns. And I skipped the cilantro in the sauce and the garnish. Can't stand that stuff.
mayapoppa, I haven't had Duck in Years! May have to Correct That! Your Pics made my Mouth
Water! What all is in your Tea Concoction?
Eat Well and Prosper! From Fargo ND, Dan
Last edited by Danjohnston949; February 1, 2016, 02:28 PM.
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How bad was the post-cook PBC cleanup? I watched the video and the idea of dumping a load of stuff that includes a bunch of brown sugar into the coals just looks like trouble.
Duck is amazing and yours looks great. Love how you served it, little Chinese style duck wraps are one of my favorite overall foods. I am jealous, need to do this soon.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
mayapoppa , how was your PBC set up for the cook? Did you cook with only one rebar like Raichlen ... crack the lid, etc.? Also, what temp was the PBC running on average during the cook?
I did start out with one rebar out, but we had a lot of wind on Sunday, and too much air was pushing through the barrel. There was smoke coming out of the lower intake vent. With such a rush of air, the temp in the barrel got over 450, so I put in the other rebar. The temp then dropped down to about 260 for the rest of the cook. I think this is why the skin didn't crisp up. Without the wind, I think the one rebar approach might have worked. But high heat at the beginning of a poultry cook doesn't seem to do much for the skin.
"high heat at the beginning of a poultry cook doesn't seem to do much for the skin"
I've noticed that, too. I'm prepping for a duck cook and am working out the details of just how to maintain a 330-350 degree PBC. So far (without high winds) it looks like removing one rebar and cracking the lid (if necessary) just might do the trick.
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