Bitter flavor from my PBC

[Chewey]

So I've had my PBC for awhile and done about a dozen cooks on it. One thing that prevents me from using it more is that I get a bitter flavor on my meats when I use it. It tastes to me like juices are dripping onto the fire and burning and giving the meat an acrid/bitter taste. Is that normal for the PBC and a part of the PBC flavor profile that is just something that doesn't match up with my palate, or am I doing something wrong? I've followed the various different options for lighting it and different charcoals, all with the same result.

[HawkerXP]

Yes, the dripping of meat juices do give whatever you are cooking a flavor. Acid / bitter? I would ask what charcoal you are using, what flavor wood you are using? I will agree I get a different flavor from my PBC then my Weber.

[HawkerXP]

I use my PBC for wibs, brisket, poultry mostly. I will bounce around with my kettle on some of these. Life is to short to commit to one and only one cooker.

[Bobmcgahan]

Chewey this was my original experience when first using the PBC. My family complained. I think the issue is to let the coals burn more than suggested by the PBC method of lighting. You can use fzxdoc method of lighting or my modified 15/10 method. Again, let the coals burn down a little and I think you will enjoy it a lot more.

[mnavarre]

I had the same thing going on when I got my PBJr., though I had more of a diesel/acrid smell rather than taste. I opened the bottom vent just the tiniest bit more (maybe 1/16"), and that helped a great deal. I also cut back on how much wood I was using, and started using smaller chunks so they'd burn cleaner.

[JimLinebarger]

Grease accumulates at the bottom of the barrel and gives an off flavor after a while. fzxdoc recommended scraping it all out and then putting some aluminum foil under the charcoal basket, or under the ash catcher if you have one. It will catch most of that old grease and you can replace it when it gets to full. I was thinking of getting rid of the PBC because of the off smell. It was getting on my chicken and ribs (wibs) but not on the longer cooks like pork butt and brisket. With her suggestion, it fixed everything for me. I am glad I didn't get rid of the PBC.

[tbob4]

I don't have one so I couldn't answer. This response is fantastic. It is honestly why this site is so good.

[kill2grill]

Def. try the suggestions about using the fzxdoc method for lighting it – 15 in chimney, 10 in barrel with lid off, 10 with lid on no rebars.

One thing that works great for me is to leave the top off your PBC when you are done. This allows the remaining coals to get really fired up and it burns off most, if not all the grease on the bottom of the barrel. If needed just grab one of the rebars and mix up the burning coals to evenly distribute along the bottom.

[Bobmcgahan]

+1

[hogdog6]

2

[Mark V]

I burn everything down after every cook with the PBC, so no chance of anything lingering. Never had this problem. When I take the meat off, I take the lid off and let it burn.

[hogdog6]

I can almost guarantee if you let the lit coals burn down a little longer your issue will be gone and you'll experience the PBC deliciousness you're looking for. 🔥

[Chewey]

I appreciate the inputs. I'll plan a few cooks and try these methods and see what I can do. I really like the PBC and would love to be able to get great bbq from it.

[perry green]

Why don’t they note these ideasin the instructions? It’s not like it’s brand new product.
Other cookers offer all kinds of troubleshooting tips.

[Thomassen]

I've had that happen in the past. I looked at the underside of my old and noticed drops of grease and creosote hanging down. They were dripping onto by cooks. My solution was to use a paint scraper once in a while to scrape off the gunk on the lid. That does the trick for me.

[Alan Brice]

I always put an overly Lg sheetof alum foil under the main n fold it appx 2" oversized.It comes out after every cook and the bottom is like new. Cannot leave the rebar
out if that is what you hang your product fr. Still "larnin"but have been happy with everything fr salmon to brisket. I recently cavemaned a 12lb briz in 6 hrs. let it rest in kit oven at 170. my bad but all was delish! fzxdoc is the whip on PBC. Love mine! also the fact they are in Louisville, I get all orders in 1-2 days. Great cust serv.

Message Amber Dawn Glanville @ https://pitbarrelcooker.com
they are extremely helpful and love questions about the PBC

[HawkerXP]

The company I work for is in Cincinnati. EJM.
They drag us out to the mothership once a year (except these last two) for training.
We need to meat up next time I'm in town.

[Alan Brice]

I gladly look forward to that! How often are you at Lunken? They are still the anchor, yes?

[HawkerXP]

We have a large presence at Lunken, our headquarters. Once a year for 3 to 4 days. Never miss a chance to go to the Hofbrau House.

[Alan Brice]

Sounds like a date. Great place to purch your fav libations, basically right next door is New Riff.