I have been using a pit barrel for years to reverse-sear steaks, ribs, burgers, chicken, etc.
The Pit Barrel does have a strong charcoal flavor that is not enjoyed by others living in my household. I have tried many different woodchucks, but they are still getting too much charcoal flavor for their liking.
Got me thinking about a pellet smoker, I wonder if anyone has experience with a pellet smoker and PBC? Does the charcoal flavor differentiate much from the pellet flavor?
The Pit Barrel does have a strong charcoal flavor that is not enjoyed by others living in my household. I have tried many different woodchucks, but they are still getting too much charcoal flavor for their liking.
Got me thinking about a pellet smoker, I wonder if anyone has experience with a pellet smoker and PBC? Does the charcoal flavor differentiate much from the pellet flavor?