Hey all, got a question. How many PBC owners have come to the same conclusion I have that you really don't need any sort of wood for great flavor in the PBC?
My genius notion(inspector gadget music in the background) came about while cooking some ribs and asparagus in the PBC, Ribs came out great, asparagus were terrible. HMMM
Again, another day I was cooking salmon and shrimp. Salmon great, shrimp awful., like chemicals HMMMMMM
Tried to toast some hot dog buns for my smoked sausage, sausage came out awesome, but he bun tasted like chemicals. HMMMMMMMM
So of course I switched charcoal, KBB to Royal Oak (lump and briquette) to FOGO to B&B all fails. Then all of a sudden I tried it with no wood and the asparagus came out great, then I tried it with zucchini and boom another hit. Toasted my buns and man they were good too. And then I noticed the meat was also great still too.
Now I was using hickory chunks so that maybe the reason for the awful flavor maybe a milder wood may do better; or maybe I could use chips, or put the wood in towards the last part of the cook, but I'm pretty sure that the PBC Is fine without wood and for certain foods, probably better without it.
What do others think? Have you had a similar experience?
Kelton
My genius notion(inspector gadget music in the background) came about while cooking some ribs and asparagus in the PBC, Ribs came out great, asparagus were terrible. HMMM
Again, another day I was cooking salmon and shrimp. Salmon great, shrimp awful., like chemicals HMMMMMM
Tried to toast some hot dog buns for my smoked sausage, sausage came out awesome, but he bun tasted like chemicals. HMMMMMMMM
So of course I switched charcoal, KBB to Royal Oak (lump and briquette) to FOGO to B&B all fails. Then all of a sudden I tried it with no wood and the asparagus came out great, then I tried it with zucchini and boom another hit. Toasted my buns and man they were good too. And then I noticed the meat was also great still too.
Now I was using hickory chunks so that maybe the reason for the awful flavor maybe a milder wood may do better; or maybe I could use chips, or put the wood in towards the last part of the cook, but I'm pretty sure that the PBC Is fine without wood and for certain foods, probably better without it.
What do others think? Have you had a similar experience?
Kelton
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