That shouldn't be a problem Mstrub, I wouldn't do birds and other meats though. Only because I cook birds at higher temp, 325 - 350 finish at around 400, than other meats.
I have never cooked a chicken longer than 1 hour 15 on my PBC.
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My wife loves duck, me not so much! Does anyone think it would be reasonable to do a duck and a chicken both on the PBC together? I heard on another thread that chicken and pork go well togeather on the PBC.Leave a comment:
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I did a duck in the PBC.
Came out fantastic 
No issues with drippings. This was an experiment, i think you'd have to hang a foil pan under the duck if you really want to collect the fat. I got plenty of duck fat in my freezer so I wasn't too disappointed with losing the fat
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Originally posted by jlo View Post
Generally we don't put a water pan in the PBC as it already creates a very humid environment.Leave a comment:
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Someone did a Duck on the PBC and posted it recently, cant find the feed but the pic looked amazing. Duck is one of the greatest meats on earth.Leave a comment:
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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.Leave a comment:
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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!Leave a comment:
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Peking duck?
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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