I agree - the smoke from the drippings isn't very good for BBQ. It tastes fine, it's just not right, if you know what I mean. Hence the reason I've slowly been changing my ratio, and that's doing the trick. I can't explain it - maybe vaporizing on wood is different than vaporizing on coals? I really don't know. Or maybe it's still there, but the smoke is overpowering it. Either way, as I move the ratio of wood to charcoal higher, it tastes better.

No pan between the coals in the meat.

When you pick it up or flick it off the bone. I ordered a half rack and Logan's Roadhouse and it was horrible. I'd picked up a rib and the others would separate.

I maybe missing something but why are you not using a water pan?

I use a wood smoker. Pan of water to help with mositure. The smoker always has an apparatus to make sure the drippings stay off the wood being smoked. I never tried it but too many people on the forums warned about the acid and or sharp taste of smoke into the meat coated with grease drippings.

Because that's not how the PBC is designed. I may mod it to do that, but it would take a lot of the hanging space away.

Yep, same here. Sometimes I like to leave a few chunks of wood in the water pan while smoking.

This thread makes me sorry I sold my smoker. That being said, oh well.

A usable one without the bells and whistles is not that expensive anymore.

Not fall off the bone, but a slight tug with the teeth should leave the bone meatless.

But what's worse than fall-off-the-bone is still-welded-to-the-bone. Nothing worse than ending up with half a pound of meat between your teeth because you had to tug on it like a lion on a wildebeest for an hour.

Besides, then you're almost have a WSM. Wink

ROFLROFL

Damn, tooge. Knockin' the shine off FMB's new gadget like that.

The main reason I use the water pan is temperature control. 2 gallons in the water pan gives me 6 hours of virtually worry free steady 225 degrees. Then I add another 1 or 1.5 gallons which will take me to the end of an average brisket. Sometimes you get a piece of a real stubborn cow that won't go through the stall. 1 more gallon and 225 to submission.

Two mods I added when I first bought it. The stai.......

Three mods I added when I first bought it. The stainless steel door. Latch for said door. The gasket set.

I can control the temperature of this unit down to a gnat's ass with the wireless dual probe thingy. It's almost like cheating or sumthin'.

Dinny

I'm just busting his chops. I've yet to find a smoker, and I've had many over the years, that puts out food any better than the wsm. Particularly when you factor in how easy it is to us, the cost, the amount of fuel it burns, the amount of food you can put on it, etc. There are many ways to skin a cat though, and I've seen enough pics of his food that I'm guessing its fantastic tasting too.

Preach on, reverend tooge.

I'll be over here harmonizing with the WSM Choir.

Dinny

They're the best in the biz, anything else is trash.

Glad you are back man. Gotta tell you though, that every time I see your name it still looks like In58men to me. I still chuckle about that one.