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Unread 01-29-2013, 03:56 PM   #23
gettinbasted
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Join Date: 09-14-12
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Quote:
Originally Posted by BobBrisket View Post
So 275 was with the vent left at the manufacture's setting? By chance did you open it up a bit more to see if it would get hotter? I'm sure it would. As for ambient temp, that's a big factor too.

Here's another situation that crossed my mind. I'm not a Q Comp person. I grill/smoke for friends, neighbors, and my family. Being that chicken is that one category that gives Comp folks the fits, anyone here have a PBS that could justify, etc using in a Comp?

I closely read Patio's write up on his blog about the PBC. From the packaging to the the overall attention to detail that I could get from the pics, it looks to be worth the money. Course, pics are one thing. I'd really like to hear more about the performance and quality from those of you that have purchased one.
This is my competition chicken cooker. I did my first ever IBCA contest last weekend and made final table with our pbc chicken half. I am hard at work on my KCBS thigh PBC modifications as we speak.
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