flyingbassman5
is one Smokin' Farker
- Joined
- Nov 26, 2012
- Location
- Saint...
op2:
When that day happens, that team is more than welcome to come tell me "I told ya so" and I will just laugh and offer them a beer. I dont expect it to be anytime soon BTW! And even if it does, I done had my arse whooped up and down the cookoff scene, wouldnt be any different to me, it happens to everyone. Heck RangerJ smoked us in ribs at a comp once in Columbus,tx of nearly 40 teams and with the very exact same recipe and glaze we took a 1st out of 108. I have always said that a blind squirrel finds a nut once in a while, and its likely to happen at a comp. Now as far as my fancy pits, I earned those through hard work, trial and error, failed cooks and never asked a single person for help, Because I did the research, I paid for the meat on the failed cooks and at the end of the day, still had a ice cold miller in my hand. I'm not in any manner hating on any newbie for experimenting with a new brand, cook method etc. I will gladly help anyone with any BBQ related problem they are having, I answer a bunch of emails every day. I just have a problem with people endorsing the new kid on the block when it ain't proven itself yet just because they got a freebie
My only REAL complaint is that I can't shut it down without some sort of mod. So it just runs till its out of charcoal, not a big deal but I'd like to be able to shut it down quicker.
Im not to big on the PBC scene, but wtf?????? you cant shut it down whenever you want?????
I "shut down" mine tonight with ease. No mods either. Take balls of tin foil ( could even be left over used foil from the cook) and ram it into the intake and rebar holes to block up air flow. Mine went cold within 35 minutes.
i put an old 2" strap across the top of mine.(like a ratchet strap, but no ratchet). When im done, I put the rebar into the barrel and slide the strap up to cover the holes and the bottom vent gets closed with a magnet.
The charcoal basket has a handle, you can also just take out the basket and dump it.
What ever happened to just doing the research, seeing how something g operates in real life and if it fits your budget, buy it. This is how I grew up bbqing. Burning down wood to coals in large fire pits, cooking for hundreds of people,
Have you decided if you are going to get a WSM, PBC, or some other type of smoker yet?
I lighted a chimney with kingsford comp. I let about half the briquettes light in the chimney before dumping into the fire box with at least half unlit coals. I've got the lid on and my temp probe leveled out about 360. Did I light too much in the chimney? I'm letting it sit and see if it'll come down before I put my chicken on.
Just got my PBC today
So do these smokers naturally run hot?
Mine ran hot until i put the meat in it and put the lid on it, then it drops down to 280.
Are you starting it by the manufacturer recommendations? I've got one on the way and would like to know if I really need to buy some starter fluid.
Guy,s quit trying to over think the PBC. Just follow Noah,s instruction untill you cook on this thing for a while. then you can mod or whatever. This thing is the Bomb. Just ordered one for a friend.