Well I spent all last night listening to the Virtual Happy Hour. I've been watching the PBC for some time now and the MCS itch was scratching real hard last night. I had already planned to make ribs today in my Grilla Silverbac, but figured if ACE had one in stock, then it must be for a reason......and of course, they had one in stock. So I picked it up, along with the ash catcher. Through the ribs on with Heath Riles Honey Rub and Pecan Rub. Glazed the last 20 minutes with Blues Hog Original.
Through a couple chunks of cherry in the pit and produced a pretty dang good rib.
Now I'm off to peruse through the PBC forums here
Thanks Spinaker
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
Heck yes! Ditch the ash catcher and just use a layer of double foil under the charcoal basket. Cleanup is much easier IMHO. I originally purchased the ash catcher and hated it.
I ordered the ash catcher the day it was available so years of use with KBB I felt like foil would have been better option. But now I only burn lump and due to the low ash the ash catcher works great.
I had exactly the same experience as you, ColonialDawg . I've used double layer heavy duty aluminum foil to line the bottom of the PBC barrel for years now, ever since I bought my first PBC. A few years back I got the ash catcher. It worked OK with ash but allowed the grease to run off it onto the barrel floor, often under the ash catcher as well. What a mess. I went back to my old standby double layer heavy duty aluminum foil.
The only whole bird I've done is turkey, but I'll probably spatchcock it in the future. I think the heat and smoke convection does better with more surface area.
I’ve stopped spatchcocking and just split myself as it works out easier to arrange the halves on the grill or smoker, and it’s easier to serve, as all I do is separate the leg and breast quarters after cooking.
I hang halves in the PBC, each on a hook through the breast just below the bone. This cooks more evenly than a whole chicken. I tried spatchcocking and hanging on two hooks, one under each breast bone, but find that to be more difficult in removing the dual hooks when I want to remove it from the rebar. The dark meat hangs closer to the fire but needs the extra 5 to 10 degrees of cooking anyway. It all comes off cooked well everytime that way for me. I pull when the thick of the breast reaches 160. Carryover takes it to 165-170 which is the way we like it.
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