Some things just aren't meant to be hung in the PBC
My normal Sunday smoking generally consists of 2 chickens (1 for dinner, 1 for lunches during the week) and 1 or 2 tubes of breakfast sausage, for breakfast during the week. Today I did all the above and a rack of ribs, its all going to hang today...including the 2 tubes of breakfast sausage, on skewers.
The other stuff is still going but had to move the sausage to the oven and take a picture of it too!
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Actually I am trying to be sensible here. It also has a top grate, right? With a deflector and a grate mat you could do anything... If you HAD to, I mean. If you didn't have lots of different cookers (I know - that's hard to imagine...)
I typically use the half grate, with the chickens cut in half and hung, and the sausage turns out great. This cook I needed the hanging space for the rack of ribs and had small window of time to cook. The sausage took the low priority.
It's kind of funny to me, of the possible outcomes the one that happened never crossed my mind!
PBC's can turn out great Q and there's ample evidence on this site. But they have their shortcomings as what you can hang and making sure it stays on the hooks the entire cook and not wind up laying in the coals.
I'm reluctant to punch any unnecessary holes in anything I'm cooking.
I'm still in my first year of smoking, so I tend to experiment and play a lot. I kind of figured it would fall into the fire. I just got a set of the skewers and had to play with them.
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