I lit the PBC using the original method and temps stayed very low, so the cook lasted as long as advertised for the full four hours. I'm a big fan of Vietnamese cuisine and jumped on this once I had the chance. There is a large Vietnamese population in Philadelphia so all ingredients were easily available.
Changes: I left out the cabbage and jalepeno, used yellow instead of red onion, and no hot sauce in glaze since I was also serving the kids. Bread was an Italian baguette from the bakery down my street. Also, I did stretch the recipe a bit to make six sandwiches.
After putting the pork belly on the grates, it took no time for the juices to nearly quench out the fire and had to crack open the lid a few times during the 2 hour smoke portion. Once the belly was in the pan, the fire was healthy on its own.
Since I received the new lid and performed many cooks, the greasy soot has really sealed the lid and kind of insulated the barrel. I will write more about the temperature trends later after I collect more data. It appears that once the PBC gets a bit seasoned, the influence of the lighting techniques has more of an affect on how it will behave for a cook.
This had to be one of the best sandwiches I ever had. Family loved them with nothing leftover. While at the market, I picked up a duck and it is still defrosting in the fridge. I'm thinking about smoking it in the PBC using some pecan chips, black tea, rice, and cinnamon sticks on the fire.
Changes: I left out the cabbage and jalepeno, used yellow instead of red onion, and no hot sauce in glaze since I was also serving the kids. Bread was an Italian baguette from the bakery down my street. Also, I did stretch the recipe a bit to make six sandwiches.
After putting the pork belly on the grates, it took no time for the juices to nearly quench out the fire and had to crack open the lid a few times during the 2 hour smoke portion. Once the belly was in the pan, the fire was healthy on its own.
Since I received the new lid and performed many cooks, the greasy soot has really sealed the lid and kind of insulated the barrel. I will write more about the temperature trends later after I collect more data. It appears that once the PBC gets a bit seasoned, the influence of the lighting techniques has more of an affect on how it will behave for a cook.
This had to be one of the best sandwiches I ever had. Family loved them with nothing leftover. While at the market, I picked up a duck and it is still defrosting in the fridge. I'm thinking about smoking it in the PBC using some pecan chips, black tea, rice, and cinnamon sticks on the fire.
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