Advice from the masters

[Steve]

Originally Posted by MikeyC

I bought a PBC earlier this year when I decided I was fed up with my ECB. So far I've cooked baby backs, beef back ribs, short ribs, and brisket in it and it's been awesome. The food always turns out great and it's an incredibly easy smoker to use. Load it once with charcoal and it goes 8-10 hours without touching it. Plus, no water pan to refill. Just light it up, hang the meat, put the cover on, and that's it. Couldn't be easier.

Even when I use a smoker with a water pan, I don't use a liquid in it. All the water is used for is to create a thermal barrier so the food is cooked indirectly instead of directly over the fire. Using a liquid, it is near impossible (in my experience) to get a decent bark. Instead, I use playground sand. This creates the required thermal barrier and allows my product to form a delicious crust.

My $0.002. YMMV.

Enjoy!

[BigAsh]

Originally Posted by G G

Hey big Keith, how you been?

All good double G!....been a month of Sundays since last time I saw you....hopefully soon my friend, good Lord willing and the creek don't rise....

Originally Posted by Steve

Even when I use a smoker with a water pan, I don't use a liquid in it. All the water is used for is to create a thermal barrier so the food is cooked indirectly instead of directly over the fire. Using a liquid, it is near impossible (in my experience) to get a decent bark. Instead, I use playground sand. This creates the required thermal barrier and allows my product to form a delicious crust.

My $0.002. YMMV.

Enjoy!

and you got sand to play with when yer done!

[Steve]

Originally Posted by BigAsh

All good double G!....been a month of Sundays since last time I saw you....hopefully soon my friend, good Lord willing and the creek don't rise....



and you got sand to play with when yer done!

Sand with pig fat to be exact