Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

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

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Anyone getting nice blue smoke with their PBC?

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

  • JPP
    replied
    Hickory etc sure works for me... especially if I am hanging stuff on one rod... I randomly distribute the wood chunks in the basket.... perhaps the ones that are not under the meat are providing "quality" smoke.

    Leave a comment:


  • fzxdoc
    commented on 's reply
    Ditto that. If there's room.

    Kathryn

  • BruceB
    commented on 's reply
    I'm with this. Always throw a couple of chicken halves in with just about anything.

  • ChrisW
    replied
    Throw a chicken on when doing the ribs. The chicken drippings on the coals give the ribs a smokier flavor. I wont cook ribs without the chicken anymore!

    Leave a comment:


  • Thom Emery
    replied
    Yep bury the wood chunks if you use em

    Leave a comment:


  • kbooker
    replied
    Thanks so much, guys. I'm gonna try what Ernest and ATLPBC suggested. 1) I'm gonna try hickory wood and 2) I'll try mixing the wood in my briquettes. I also just got some Mojobricks that I ordered. Gonna try them, too. I'll report back. I appreciate all the help!

    Leave a comment:


  • Ernest
    replied
    I don't use wood in PBC anymore.
    Maybe try to burry the wood chunks or try mixing briquettes and lump charcoal. I get plenty soft smoke and that seems enough for me.

    Leave a comment:


  • atlpbc
    replied
    We like lots of good smoke flavor as well. The big hunks of hickory do a great job of adding the smoke flavor to ribs, chicken, tri-tip, etc. We opened a half chicken we cooked several weeks ago after it thawed. OMG, the aroma emanatiing was awesome. Basically, I don't know anything. I just cook on my PBC... 8-)

    Leave a comment:


  • Jerod Broussard
    replied
    I don't use any wood in mine. Ribs, and well, everything else are outstanding, mainly due to an awesome BBQ flavor. I find the BBQ flavor definitely overrides any smoke flavor I have tried to impart with wood.

    I don't expect a blue smoke when I have meat above the coals dripping onto them.

    I've gotten it plenty with just charcoal and/or wood in my offset.

    I put out some good smoked meats in my COS, but it ain't no match for what my PBC puts out.

    Welcome and thanks for the support!!!!

    Leave a comment:


  • kbooker
    started a topic Anyone getting nice blue smoke with their PBC?

    Anyone getting nice blue smoke with their PBC?

    Howdy good folks. (BTW, I LOVE this forum and the AmazingRibs website). Anyway. I've had my PBC for 2 months now and I've done about 5 cooks with it - ribs (spares/beef), links, veggies, and chicken. I love my PBC, without question. But I can't get that nice blue smoke with my PBC like I do with my COS. The PBC is not billowing white smoke like a forest fire. Just a soft, steady amount white smoke. I'm just not getting the same smoke flavor on my ribs like I do with my COS. I'm using the same apple or cherry wood splits that I've always used (just one split in the PBC). I know the PBC is not a smoker. And for poultry I find it absolutely perfect. But for my ribs in terms of smoke flavor, well... Any suggestions or insights would be greatly appreciated. BTW, I keep my wood refrigerated - manufacturer's (Fruita Wood) suggestion.
    Last edited by kbooker; October 7, 2014, 01:15 PM.

Announcement

Collapse
No announcement yet.
Working...
X
false
0
Guest
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
Yes
["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/bbq-stars","\/forum\/bbq-stars\/tuffy-stone","\/forum\/bbq-stars\/meathead","\/forum\/bbq-stars\/harry-soo","\/forum\/bbq-stars\/matt-pittman","\/forum\/bbq-stars\/kent-rollins","\/forum\/bbq-stars\/dean-fearing","\/forum\/bbq-stars\/tim-grandinetti","\/forum\/bbq-stars\/kent-phillips-brett-gallaway","\/forum\/bbq-stars\/david-bouska","\/forum\/bbq-stars\/ariane-daguin","\/forum\/bbq-stars\/jack-arnold","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
/forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here
2024 Weber Contest