Taming down the smoke

[Carl-In-MO]

Hi folks! First Post.

I started out with an electric smoker and have made the change to charcoal. I purchased a Pit Barrel Cooker and was extremely pleased how well it performed as advertised. I've successfully had good results with brisket, ribs, pork loin, pork shoulder, salmon and duck.

The problem is I can't handle the excessively oily smoky flavor imparted to the meat. It seems to be the result of choking the air down to generate the desired cooking temperature resulting in incomplete combustion of the charcoal. My son has a Weber Smokey Mountain cooker and loves it. Once again, there is tooooo much "smokiness" for me. Most of the people who have tasted my results have raved about it, and requested more. But I have had smoked barbecue before that I also could enjoy. I am just not happy with the aftertaste and burping up smoke all evening afterward.

Has anyone else had this result? Is there anything I can do to get a better burn of the fuel to produce less what I guess is creosote?

Thanks in advance for your replies,

Carl-In-MO

[tbob4]

That's a really interesting question. I don't own a PBC but the folks who do regularly report the exact opposite. They claim it typically renders a cleaner flavor because it is running at a hotter temp. Some have even asked how they could increase some of the smoke flavor they used to get from their older smokers. It could be the fuel you are using. fzxdoc should have a really good answer for you. I hope you get a lot of good advice and it works out.

[EdF]

Welcome! Can't give any experience with the PBC, but you should probably try getting you vent right for your altitude, and not worry if it runs a bit hotter than you expect. The other part will be the right sized fire, so you don't have to choke it down. The experts will be along shortly!

[kmhfive]

I don't use the PBC, but there are many that do. I use a pellet grill which leaves a typically light smokiness on the meat. I would guess that part of the issue may have to do with the type of charcoal and whether to add wood chunks. It may help to know what brand you are using?

[RonB]

Welcome to The Pit Carl. I don't have a PBC, so I really can't address your problem. However, I do know that the cooker is designed to run fairly hot, so the bad smoke may not be from the charcoal. I'm wondering if the off taste you're experiencing is from the meat dripping onto the hot coals.

[fzxdoc]

The Pit Barrel Cooker is designed to run at an optimum temperature somewhere in excess of 250°F, usually in the 270°F to 290°F range. If you starve the fire, you will get dense smoke which will contribute to an "oily smoky flavor", as you mentioned. It comes from bad smoke.

From what you've written it's not clear whether you are choking down the fire to achieve low smoking temperatures or are just letting the PBC run at its normal temperatures, usually in excess of 250°F and most often in the 270°F to 290°F range.

If you're running the PBC at its normal temperatures, then using a lighting technique that allows the fire to burn 10 to 20 minutes after you have poured the hot coals from the chimney has been reported by some to take away that "charcoal taste" that sometimes can occur with charcoal-based smokers.

If you're choking the PBC down by closing the lower vent and/or foiling the rebar holes to get it to run lower, you may find that it'll run at lower temperatures if you leave the vent where it is recommended for your altitude, don't foil the rebar holes, and use fewer coals to start the fire in the first place, or use an arrangement of the charcoal that allows fewer lit coals at any one time.

Some people, especially those who are used to milder smoke flavors from electric smokers, etc. find the unique smoke flavor from the PBC too much for them. You are not alone. But an "oily smoke flavor" is not common for a well-run PBC.

Kathryn

P.S. Welcome to The Pit!

[Carl-In-MO]

As I mentioned initially, my son has a 22" Weber Smokey Mountain, and the method to control temperature is by vent adjustment, which is less complicated with the PBC (setting only once for your altitude). But the results are the same: strong oily smoke. We both use the recommended Kingsford briquettes. And the PBC does run a little hotter as the manufacturer said it would, usually between 250 and 265.

[Carl-In-MO]

Actually, as I now recall, the PBC does run in 270's to 290's, as Kathryn pointed out.

[Huskee]

Methinks you just don't care for the robust smokiness....especially since you said you don't like your son's WSM products. But to whittle this down, let me ask you this- does your son remove the water pan when he uses his WSM, or is it in place? If he removes it, it'll likely taste much more similar to the PBC from the drippings burning and that smoke adding to the mix. Personally I like the flavor of convection smoke better on ribs & beef than the PBC's method, but I like PBC's chicken better. not everyone has to like the same things, so it may just be as simple as your preference and not any error.

[MBMorgan]

Greetings, Carl and welcome to the Pit! It would be helpful to have a few more details:

What charcoal are you using?
Lighting procedure
Are you lighting with fluid or with paper or paraffin in a chimney?
Using wood (if so what kind)?
Temps in the PBC and how measured
... etc.

FWIW, I doubt you're tasting creosote unless you're using some kind of wood ... charcoal doesn't (or shouldn't) contain any.

[JeffJ]

Welcome, Carl.

In order to diagnose the problem we'd need more info - how many coals you are lighting, what kind of charcoal, how ashed-over are the coals you are pouring into the basket of unlit coals, are you choking off the airflow for lower temps, etc?

The key comment to me was when you said you are "burping up smoke" later. That is a clear indication of bad smoke and not a problem with the device itself, which is definitely promising. The last time I "burped up smoke" was at a trivia party at my son's High School. It was a Southern theme and they hired a local joint to provide Q. The brisket I ate had me burping up smoke all night. Coincidentally, this outfit also placed a business card under one chair and announced in the late rounds that whoever had the card under their chair would win a free catered event (not on a Friday or Saturday) for up to 25 people. Well, I was sitting on the hot chair. I found their entire spread to be rather disappointing and thus did not end up using the freebie.

[Mr. Bones]

Howdy Carl-In-MO Mo ! Welcome to th' Pit!!!
Where ya' at in MO? I'm originally from ExSpgsMO, live over a ways into Kansas Territory, now...

[Carl-In-MO]

I'm in St. Louis county.

As for charcoal and method, I mostly covered that above. I follow Noah Glanville's instructions (PBC inventor), and use paper to light 40 Kingsford charcoal briquettes for 15 to 20 minutes. Vent is set for my altitude, approximately 25%, and I only crack the lid at the end of a chicken cook to crisp the skin as PBC instructed me. It may not be creosote formation, but I think I just prefer the smell of a more complete combustion.

[Nate]

Welcome from Indiana.

I do have a PBC and the folks above have brought up the main points.

When I started Qing I started with a pellet cooker then went to a stick burner and I eventually picked up a PBC. All 3 have very distinct and different smoke profiles that they impart. One of the biggest differences I noticed was going from pellet to stick burning. The pellet cooker provided a much more subtle smoke profile IMHO.... My guess is that you are experiencing a similar change going from an electric to a PBC. Everyone has different preferences and taste profiles they enjoy. You may be a person who likes a lighter smoke profile while someone else enjoys burping smoke rings. No right or wrong but just a personal preference.

[hogdog6]

I'm with Nate and Huskee on your situation. I stared with electric but found the smoke to be too week for me. Then I got my PBC completely different smoke flavor, then BGE again different smoke flavor, then KBQ and again different smoke flavor. I like all better than my original electric (I no longer own) but I do not like burping up smoke rings so getting good blue smoke is critical to me. If you're getting good smoke from your PBC during your cooks then as stated above your taste for smoke is on the lighter side and you may want to look at a pellet or electric. Just my humble opinion.

[hogdog6]

Thanks! Breadhead Because of your posts I cooked a delicious take and bake pizza on my BGE tonight using parchment paper and @CermamicChef smoke pot for good clean blue smoke.

[Breadhead]

There you go... the Pit doing it's thing. Everyone sharing their knowledge.👍 Now we need to teach you to make the dough and dress it with your own sauce and toppings.👌 It's easier than you think. Much cheaper too.

[hogdog6]

Breadhead you have taught me to make my own and it is much better but sometimes laziness wins out.