My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
One last thing to mention before you give up on the PBC as just too smoky for you, once you dump the charcoal there will be white smoke putting out for a while. fzxdoc 's lighting procedure is designed to get that white smoke out of the way before you put the meat in. I've had to adjust the lighting procedure to get consistent temps with my barrel, which means I sometimes have to wait 30 or even 45 minutes for the smoke to disappear. If I am impatient and put it on earlier, the smoke flavor is much stronger.
Now once you put the meat on, the drippings can cause smoke that looks like you have the white smoke again, but fear not, for that is what it was designeth to do.
PBCDad speaks the truth. Do I sound like a native American in an old cowboy flick? Well, I'm channeling that feeling. As I said earlier, if you don't like the smoky flavor, let the PBC run longer before you add the meat.
I used lump in my PBC last weekend to do 3 racks of beef back ribs, it ran between 276 and 288 degrees the whole time according to my Maverick but was billowing a ton of white smoke, I assume from the beef rib drippings. The beef was 'oversmoked' but not in the same way that it would taste when you add too many wood chunks, as I did not add any.
vertigo that's strange. Did you choke any of the vents?
Carl-In-MO another idea would be to bank your coals away from the drippings. You might be forced to use a half filled basket and move the basket even farther from the center.
If you look at the photo, you'll notice that there's no coals directly underneath the bird.
Diffuser plate a possibility!? My Gateways are set up that way. Cook over coals or with Gateway diffuser plates. I get a little more air flow with the diffuser plates and still can run 275 ish. Burn more lump but it's a good medium.
Diffuser plate a possibility!? My Gateways are set up that way. Cook over coals are with Gateway diffuser plates. I get a little more air flow with the diffuser plates and still can run 275 ish. Burn more lump but it's a good medium.
As others have mentioned it is an acquired taste cooking over coals. If you can catch some grease drippings it does help with white smoke cuz grease isn't burning. I have a CMG and there are differences. Good luck my friend.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
I looked at the KBQ, and it looks like what I would like to have invented. But it's kind of pricey!!!! It sure would be nice to get to taste the results before investing that much! Is there a KBQ section here? How close does a KBQ owner live to St. Louis? I wish I would have discovered it before I moved home to St. Louis from just north of Houston, TX. Oh well!
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