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#196 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
Casino cash: $2615380
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Posts: 118,129
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#197 |
Fight, build, win!
Join Date: Sep 2004
Location: KC
Casino cash: $401250
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I hope the 55 gal drum barrel is just made to look like one only and is a heavy gauge steel though its porcelain paint heat takes a toll. I notice they sell replacement drums so I wonder. Anyone who has been around a farm or construction site or have made barrel smokers know the bottoms burn out quickly. Its pretty easy to maintain heat over 300 on a WSM if you want to and ribs on a meat hook I would be scared they would drop into the coals unless your drying them out at to high a temp. If this is a beefier drum I would be interested but if its a jazzed up regular 55 gallon drum no thanks.
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#198 |
I’m a Mahomo!
Join Date: Aug 2004
Location: Mid-Missouri
Casino cash: $6771021
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I've read up on them & my fear would be the meat falling off the ribs into the charcoal. I love fall off the bone ribs but can you have that with the PBC? Sent from my iPhone using Tapatalk
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#199 |
In Search of a Life
Join Date: Mar 2006
Casino cash: $3659900
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You really don't want your meat falling off the bone, because that means you overcooked them.
Shouldn't be an issue. |
Posts: 22,258
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#200 | ||
Constable of Untruths
Join Date: Oct 2010
Location: Wichita
Casino cash: $561084
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Quote:
Quote:
Also, this. |
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#201 |
**** you, you cretin.
Join Date: Jan 2012
Casino cash: $1028026
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Wouldn't the juices from the meat dripping on the coals fluctuate the temperature?
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#202 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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#203 | |
**** you, you cretin.
Join Date: Jan 2012
Casino cash: $1028026
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Quote:
Also, do you have to have pink salt? Is that a must need ingredient?
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#204 |
MVP
Join Date: Feb 2007
Location: Liberty, MO
Casino cash: $2844112
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Not trying to be controversial here, but do you really want lots of essentially grease causing your smoke? I don't think so. I wouldn't want the fire to be caused by dripping fat. On a grill it's a different animal, because the steaks are just flamed "kissed", but when smoking for several hours, I would rather have wood smoke than liquified fat smoke.
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#205 |
MVP
Join Date: Feb 2007
Location: Liberty, MO
Casino cash: $2844112
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From Grillbeast.com
Lesson 5: Cook Over Indirect Heat When you're doing a short, fast cook, drippings falling onto the embers below can add extra flavor to items like steak, chicken pieces, and seafood. However, direct cooking is not something you want to do for long cooks. The meat juices and fat drippings will cool the embers over time, as well as produce a bitter, dirty smoke. Therefore, you want to keep big cuts of meat away from the flames while maintaining a temperature of about 225ºF. Sayin.... |
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#206 | |
**** you, you cretin.
Join Date: Jan 2012
Casino cash: $1028026
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Quote:
That's what I was thinking. Drippings on hot embers does create a funny smell, didn't think about that. If FMB likes his product and doesn't have any issues with it, I'd take his word for it.
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#207 | ||
MVP
Join Date: Nov 2001
Casino cash: $9990442
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Quote:
Quote:
There are like carcinogens and junk in the grease-fire smoke. I don't care for carcinogens and junk. Dinny |
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#208 |
**** you, you cretin.
Join Date: Jan 2012
Casino cash: $1028026
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How asinine since red meat causes cancer.
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#209 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Traveling for work today. Will reply tonight at the hotel.
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#210 |
MVP
Join Date: Nov 2001
Casino cash: $9990442
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