Moisture at the Bottom of PBC

[mikebarish]

I believe I've seen this discussed in other threads, so apologies of I am repeating a topic: anyone else seeing moisture collect underneath the ash pan/charcoal basket setup at the bottom of the PBC?

After a 12-hour pork butt cook, I removed the basket and pan and found moisture combining with ash at the bottom of the barrel. Now, I do also put foil at the bottom, and I know there's some debate over that. Ultimately, I just want to prevent rust.

Before buying the ash pan, I don't recall getting any moisture collecting at the bottom of the PBC during cooks. But my first few cooks with it (plus foil), I've noticed this liquid at the bottom.

I cleaned up much of the moisture with paper towels and then stored my PBC without the basket and pan inside and with the lid off to allow for any remaining moisture to evaporate.

Any thoughts on a) why this is happening, b) how to prevent it, c) if it has anything to do with the ash pan and/or foil at the bottom, and d) what I should do to make sure the moisture doesn't lead to rust?

Thanks in advance for the help!

[Obi-Dan]

Here is a previous thread on this topic. I share the same observation that I didn't get sludge down there before the ash catcher.

https://pitmaster.amazingribs.com/forum/grills-and-smokers/charcoal/pit-barrel-cooker/140090-cleaning-your-pbc-grease-problems

[fzxdoc]

That's one reason why I quit using the ash catcher. I ended up cleaning the bottom of the barrel due to the overspill of the ash and the collection of grease under the ash catcher. That ash catcher proved to be more trouble than it was worth. I ended up cleaning the grease off the floor of my PBC and the bottom of the ash catcher. Yuck. I'm sure the PBC folks will figure out a remedy for that problem sooner or later.

Obi-Dan , I read on that topic to which you linked us that Amber said that foil would discolor the bottom of the PBC. I have a hard time imagining how that could happen, but if it does, "what's the diff?", I found myself wondering. As long as the foil catches all the ash and grease, leaving the bottom of the PBC nice and clean, then I could probably deal with some discoloration.

Kathryn

[Obi-Dan]

I have same feeling about the discoloration. Not sure how, or that I care. I just don't want to be half in my barrel using a roll of paper towels up getting sludge out.

[mikebarish]

Thanks for the link, Obi-Dan. I knew I had read about your experience before! Appreciate the refresher. And thank you, fzxdoc (always nice to hear from you!). I think I'm with you on ditching the ash catcher and sticking with foil. Never experienced issues until I got it.

[jecucolo]

I use a old grill wrapped in foil. I never have any moisture build up.

[Obi-Dan]

I like this idea. The problem (I think) with the ash catcher is its the same size as the charcoal basket. The grill, I assume, is wider.

[Jerod Broussard]

When I made my ash catcher it was over-sized so much I needed cut outs to clear the tabs. I thought about making another and going bigger so that it is just within the diameter of the barrel.

FYI- If anyone plans to cook 4 briskets, and then immediately relight and cook 4 more briskets, you may have some grease flare ups. I thought someone had jumped in the barrel with a mig welder.

[Gator Lau]

Do those of you who use the ash catcher get a difference in the cook as far as heat, time or ??? I have not thought that the ash catcher is necessary. Dumping the barrel is no big deal to me. But....if it cooks better....

[Obi-Dan]

I haven't noticed any change to the cooking properties. I'm just trying to avoid the streak of ash on the side that comes with dumping the barrel.

[johnec00]

I've been using a cheap 16" pizza pan (Walmart at ~$4) as an ash catcher. It is 1.5 inches diameter larger than the charcoal basket, and has enough of a "lip" that the goo does not overflow. Then just take it out and hit it with the hose to clean-up. It won't last forever (I'm on my third in about a year and a half), but it works.