LOL, I have seven grills and smokers, I'm fine with electric.. I drive a car too, it's better than a bike...

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.

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?


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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.

You would normally pull the ribs off of the hook, wrap them in foil, and place them on the grate to finish the cook. Having them fall of the hooks shouldn't be an issue.

Also, this.

Wouldn't the juices from the meat dripping on the coals fluctuate the temperature?

http://uploads.tapatalk-cdn.com/2016...596517a709.jpg


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Nope. That's how it's supposed to work when using charcoal only. The drips light and cause smoke. But no, temp stays very steady.

Right on, wasn't too sure how that worked out for you. Have you smoked a pork belly? I was thinking about picking up a pork belly and curing it. It would be my first time. Any advice?


Also, do you have to have pink salt? Is that a must need ingredient?

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.

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....

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.

I agree with you, tooge. Admire your chutzpah, as well.

There are like carcinogens and junk in the grease-fire smoke. I don't care for carcinogens and junk.

Dinny

How asinine since red meat causes cancer.

Traveling for work today. Will reply tonight at the hotel.

Don't blame me, tooge started it.

Dinny