Pit Barrel Cooker
Blaze 32" Gasser with Sear Station and Rotisserie
Jenn-Air 6 Burner w/ Dual Oven and Stainless Flat Top
Camp Chef Explorer 60EX with Grill Box and Griddle
Thermoworks Thermapen Mk4
Maverick ET-733 2-Probe Wireless Thermometer
Thermopro TP20 2-Probe Wireless Thermometer
Anova 900W Sous Vide Immersion Circulator
Selection of Grandma's Antique Cast Iron Cookware
Bayou Classic Stainless Steel Oyster/Turkey Cooker
Weber Standard Size Chimney Starter
Foodsaver Vac Sealer
Surprised I had never stumbled on it before now. What a concept! Has anyone experimented or adapted this technique for use in a PBC, would it even work? Any thoughts from you PBC masters...?
Dang it, I swear I did see someone use a coffee can method similar to that, in their PBC, but danged if I can find it. Hopefully someone will hop in and prove me right, or at least "not crazy". Neat idea, though. Might work better than just tossing chunks on the charcoal (where they basically just fizzle out unless you're cracking the lid for more air).
I don't think it would be necessary in a PBC. When I've tossed wood chunks directly on the coals they produced good smoke. Also, the PBC generates a ton of grill smoke from the meat dripping onto the hot coals.
CeramicChef Changed my life as a Kamado owner with his smoke pot thread, it is the best accessory for smoking in Kamado’s. Therefore I decided good in the ceramics must be good in my PBC. I tried it on two cooks and to me it made no noticeable difference so I have not used it in a PBC cook since.
However I may not be the best tester for this because Ive also tried wood chunks and determined for my tastes wood is not needed in a PBC. The delicious flavor we get with the meat drippings hitting the charcoal is part of why I love the food cooked in my PBC, and have determined it best to let it do its thing unaltered.
Neat idea, though. Might work better than just tossing chunks on the charcoal (where they basically just fizzle out unless you're cracking the lid for more air).
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