I want to try make Peking duck in the PBC. Thoughts? Will all the duck fat create too much flame/smoke or smother the coals?
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You may want a pan to collect that duck fat as it drips. I think may folks will faint if they hear it's getting burned up in the coals!
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Administrator
- May 2014
- 19524
- Clare, Michigan area
-
Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I'll let another PBC user expand on this since I don't own one... but don't they have 2 grates? You should have 2 options- 1) place the duck on the top grate instead of hanging it, perhaps spatchcocked, and place the pan on the bottom grate. Or 2) place the drip pan in the charcoal at the bottom, with the charcoal steeped to the sides of the drip pan.
Again, I don't own one so my options may or may not be entirely viable, I'm just thinking of potential options until someone who's been there done that can hop in.
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I did two chicken halves along with a tri-tip last Sunday. Both meats were done about the same time with the Tri-tip coming off a little earlier than the chicken. I took the beef off at 130 F and let the birds go to 160 F. I think the time difference was about 15 minutes at eye most. My internal temps were around 260 - 280 before I pulled the lid off. I left the top off to dry and firm up the skin of the chicken before pulling them off. Both the beef and the chicken were excellent tasting. The total cook time was close to 1.75 hours.
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Ernest. What kind of duck was it? Also how long did it take to cook? Im doin Peking duck next weekend
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Just a regular duck I got from an Asian store.
About 1 hour and 15 minutes to 120 degrees, average PBC temp was 315.
Then I can blasted it with high heat, I'm talking 400 degrees.
Pulled it off at 145. About an hour and 40 minutes total.
It was slightly over cooked for me. I like duck breast at 130 degrees. But it wasn't dry at all, fantastic
Last edited by Ernest; October 5, 2014, 01:27 PM.
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