Just received my PBC yesterday. I cannot wait to try it out this weekend.

I couldn't wait until the weekend. Heck I can hardly wait until this evening.

1/2 chickens are to PBC's as fatties are to other cookers in terms of "Maiden Voyages".

I've had mine for a month, done 1/2 chickens, bb ribs twice, sausages and an Easter Turkey.

not totally in love with it for various reasons, but when it works, it works well. I think i'll grow to love it sooner than later.

Another vote for Fatty.

I have the chicken but I went to the store and bought Jimmy Dean Sage sausage. It will go on after the chicken comes off. I am going to slice it and have it for breakfast minus a taste tonight.

You're in for a treat.:thumb: Post some pics if you can.

Results of first cook
 

The chickens were really small. Just under 3 lbs. The potatoes were a fail. They fell off of the hooks after an hour but they were not done. I finished them in the microwave. Save.

I didn't get a picture of the finished fatty. Somehow it disappeared. The grill temps stayed steady at 280 up by the bars and there was still live coals at 6 this morning after 13 hours.

By the way if it is as easy to cook brisket, ribs and pork as it is chicken the PBC is worth twice what I paid for it. My son couldn't believe that we got that taste without wood.

man that chicken looks great

Looks awesome! Every time I convince myself I want a WSM I see a PBC thread and go back to the drawing board. :decision::doh::help:

Cibelo,

First off great first cook. Try Stubbs briqs or lump and briqs to elevate the flavor profile of your food. I know 16Adams does 75% briqs and 25% lump. I've also done lump and briqs, briqs only or lump only.

I lose the russet potatoes as well. About the only thing that flops on the PBC unless you put in on the grate. However, I've never lost a Yukon gold potato by hanging it. Russet tend to be heavier so as they cook and get soft, their weight pushes them down.

Here are some pics.

https://lh4.googleusercontent.com/-f...816_171451.jpg

https://lh4.googleusercontent.com/-C...3_bestshot.jpg

Here's the inside of the tater and in fact ribs were done on the PBC as well.

https://lh5.googleusercontent.com/-9...5_bestshot.jpg

Very nice cook Chicken looked great + 1 the Stubbs For briqs I really like them and they are low on ash They do cost a bit more

ssv3, sorry I'm too lazy to search, where did you get those hangers?
TIA

Just finishing up UDS build, but man I'd liketo have one of those. Researched them before I got the BPS kit. Seems like an awesome cooker.
Great looking bird. Congrats

No worries. I actually had them laying around and hadn't used them in a few years. They are kabob skewers I used on an open pit and they fit the PBC perfect. You can get them here fairly cheap ($2 or so each). There are some on ebay and amazon as well but don't know about quality.

I've got different ones and some custom made by my uncle with heavy duty SS.

Store bought

https://lh6.googleusercontent.com/-D...805_191359.jpg

Custom made for open pit grilling

https://lh4.googleusercontent.com/-n...224_180950.jpg

https://lh3.googleusercontent.com/-Y...406_192345.jpg