Thread: PBC vs WSM
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Unread 01-16-2013, 07:30 PM   #6
gettinbasted
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I bought a pbc to see what all the fuss is about. I have only cooked on it once.

I brined and rubbed some chicken halves and hung them up to cook. I put a probe in the breast and in the pit. I noticed that it ran hot, but this worked out great for me because I like cooking my chicken hot. I pulled the chicken when the probe hit 160, glazed, and hung again for a couple of minutes to set the glaze. It took about an hour and fifteen minutes.

The chicken was perfect. One of the best I have made. Other than running hot, it worked pretty much as advertised. Plus the air intake is adjustable so I could dial it back if desired. I also didn't use Kingsford as directed, so that could have made it burn hotter as well

I don't think you can go wrong either way.
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