PBC for the non-smoker?

[Hugh]

Many in my family don't like the taste of smoke on beef or chicken. I'm too old to get a new family.

I'm wondering if the PBC might be a compromise. What is your take on the flavor of beef and chicken in the PBC with no wood chips/chunks added?

I've read many reports that it is magic with chicken, but are we comparing that to a rotisserie chicken or smoked chicken? And I've read that the flavor from the dripping juices makes a unique flavor in brisket, but is it a smoky taste or just different?

Any experience with non-smokers out there?

Hugh

[Nate]

It has a different flavor profile that some like, some love, and others don’t....

Honestly if they don’t like a strong smoke flavor I would consider a pellet cooker...

The Smoke profile with a pellet cooker is usually less or more delicate than that of other cookers.... I have found that at higher heat settings like you would do chicken at that the flavor seems to weaken even more.

[bep35]

Agreed. The pellet smokers have a milder flavor profile. Anything with charcoal is going to be on the higher side of smoke flavor. Gas would be another option but I would go with pellet.

[shify]

Definitely not. Even though you don’t have to use wood in a PBC it still gets plenty of smoke from the dripping fat on the coals. Best bet is to get a kettle and that way you can use indirect and no wood at times to keep the smoke flavor more muted and also use wood when you want to

[Huskee]

To me the PBC tastes grilled and not smoked. I think there's a huge difference in the two. I happen to prefer the taste of traditional convection smokers' food much more myself. I liken it to the taste of a gas grill (flavor of vaporized drippings) but amplified a LOT. Of course there will always be some charcoal flavor too. Pellets will be much more mild especially if you run a little hotter than the typical 225.

[Murdy]

"I liken it to the taste of a gas grill (flavor of vaporized drippings) but amplified a LOT."

That's a very interesting observation and makes a lot of sense. I never tried one but look forward to it someday.

[BRic]

I`m in the same boat as you . My wife and one daughter don`t like the taste or smell of smoke on their meat . My son-law and my other daughter don`t mind the smoke flavour . They all prefer the food smoked on the PBC or the keg . So we don`t
use the offset smoker as much . My son-law and myself , we prefer the offset . You can`t beat the PBC when doing chicken and ribs .

[Hugh]

In the end I took your advice BRic. I think it is the added flavor of wood smoke, not the grilling over charcoal that puts my customers off. Worst case I have a new toy to play with this summer. Thanks for you insights.

[BRic]

Hugh You are welcome ,the briskets and pork butts are pretty good on the PBC too.

[JeffJ]

Even without wood the PBC produces plenty of "grill smoke" because the meat sits above the fire and drips onto the coals.

A year ago I would add a bit of wood to every cook. Now, when cooking with charcoal I only add wood for low/slow.

[Spinaker]

As Nate said. I would go with the Pellet Smoker for a lighter taste.