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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-31-2013, 05:44 PM   #106
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And generally speaking, you'll get 6 times one, half dozen the other.
It's true
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Unread 01-31-2013, 05:47 PM   #107
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Originally Posted by Ron_L View Post
I debated starting a new thread on this, but I'll try here first...

I know that Noah says that he presets the PBC for Kingsford Blue, but I don't have any and really don't want to buy any since I still have half a pallet of Rancher hardwood briquettes. Has anyone tried other briquettes besides Kingsford Blue?
I have been using ozark oak in mine and the end result is a hotter cook. I use my pbc for chicken so running at 325-350 is a-okay with me. My chickens halves have been perfectly cooked in about an hour fifteen.
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Unread 01-31-2013, 05:55 PM   #108
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Originally Posted by gettinbasted View Post
I have been using ozark oak in mine and the end result is a hotter cook. I use my pbc for chicken so running at 325-350 is a-okay with me. My chickens halves have been perfectly cooked in about an hour fifteen.
Thanks! I suspect that Rancher will run hotter, too. I just can't being myself to buy charcoal when I have some in the garage
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Unread 01-31-2013, 07:30 PM   #109
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Originally Posted by Ron_L View Post
Thanks! I suspect that Rancher will run hotter, too. I just can't being myself to buy charcoal when I have some in the garage
Not to hijack, but when I used any of the "natural" hardwood briqs ( Rancher, Trader Joe's, Stubb's or Maple Leaf ) in my Big Drum Smoker clones, the fats dripping on the coals stirred up ash and it ends up on your meats. I suspect since the grate on a PBC is closer to the charcoal ring it could be more prevalent, especially since the exhaust are the rod holes, when you pop that lid the ash is really gonna fly. Just sayin'.
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Unread 01-31-2013, 07:44 PM   #110
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Quote:
Originally Posted by swamprb View Post
Not to hijack, but when I used any of the "natural" hardwood briqs ( Rancher, Trader Joe's, Stubb's or Maple Leaf ) in my Big Drum Smoker clones, the fats dripping on the coals stirred up ash and it ends up on your meats. I suspect since the grate on a PBC is closer to the charcoal ring it could be more prevalent, especially since the exhaust are the rod holes, when you pop that lid the ash is really gonna fly. Just sayin'.
I've cooked on it several times and have never had this happen, but different strokes for different folks. I also have never used the grate and pretty much only pop the lid to pull the food.

In my experience lump leaves less ash not more, maybe it has to do with the intakes on your big drum? I will keep an eye out when I fire it up this weekend.
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Unread 01-31-2013, 07:49 PM   #111
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Originally Posted by swamprb View Post
I'm gonna cut to the chase.

What size hole is the intake vent opening and what is the "factory setting?"

I got the rest figured out, the hard part will be scoring a open 30 gallon drum.
Just but a Pbc from Noah and throw out all the gear, weld the lid on and seal up the vent. Then you can build your own Pbc, lol :p
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Unread 01-31-2013, 08:05 PM   #112
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It's a 3" hole.
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Unread 01-31-2013, 10:28 PM   #113
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Quote:
Originally Posted by gettinbasted View Post
I've cooked on it several times and have never had this happen, but different strokes for different folks. I also have never used the grate and pretty much only pop the lid to pull the food.

In my experience lump leaves less ash not more, maybe it has to do with the intakes on your big drum? I will keep an eye out when I fire it up this weekend.
Not talkin lump-

Natural briquettes!
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Unread 01-31-2013, 11:23 PM   #114
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Originally Posted by pigdog View Post
Why does nobody want to answer the question concerning fat on the coals? Lot's of people don't like this, is it better on the pbc vs the uds and why?
All depends on your tastes. I loved cooking indirect on my offset and still cook my competition ribs indirect on my Coleman bullet with a water pan. It keeps my recipe and rib taste consistent with what it was when cooked on my offset. On my UDS with no diffuser or pan, they do have a bit of a different flavor but not one that I don't like. It just depends on what you like. As far as it being better or worse on the PBC, its honestly the same. Again though, different tongues; different tastes. Some people may buy the PBC (or even a UDS) and hate it because of the fat drippings. Others will love it.

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Originally Posted by Ron_L View Post
I debated starting a new thread on this, but I'll try here first...

I know that Noah says that he presets the PBC for Kingsford Blue, but I don't have any and really don't want to buy any since I still have half a pallet of Rancher hardwood briquettes. Has anyone tried other briquettes besides Kingsford Blue?
I use Stubb's exclusively and have had great results in mine. Still stays in that 275-325.
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Unread 01-31-2013, 11:58 PM   #115
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Originally Posted by swamprb View Post
Not talkin lump-

Natural briquettes!
Right you are. My reading skills have degraded with years of excess smoke and beer.

So a "natural" briquette will ash up the food while a Kingsford briquette will not? Any hypothesis as to why you get this result?
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Unread 02-01-2013, 08:45 AM   #116
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Quote:
Originally Posted by swamprb View Post
Not to hijack, but when I used any of the "natural" hardwood briqs ( Rancher, Trader Joe's, Stubb's or Maple Leaf ) in my Big Drum Smoker clones, the fats dripping on the coals stirred up ash and it ends up on your meats. I suspect since the grate on a PBC is closer to the charcoal ring it could be more prevalent, especially since the exhaust are the rod holes, when you pop that lid the ash is really gonna fly. Just sayin'.
Hmmmm...

On of the advantages of a hardwood briquette over "regular" briquettes like Kingsford Blue is less ash, so I'm not sure why this would happen. I guess I'll find out Thanks for the caution.
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Unread 02-01-2013, 10:34 AM   #117
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Quote:
Originally Posted by Ron_L View Post
Hmmmm...

On of the advantages of a hardwood briquette over "regular" briquettes like Kingsford Blue is less ash, so I'm not sure why this would happen. I guess I'll find out Thanks for the caution.
Its been my experience that the natural briqs produce more ash than BBK and when extinguished they just just crumble to dust and cannot be reused. Naked Whiz also posted to the same conclusion. Just a heads up.
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Unread 02-01-2013, 12:51 PM   #118
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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.
Did you wrap the wing in foil at any time? That's a good looking bird. I've got my eye on a PBC now on the side just for chicken.
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Unread 02-01-2013, 12:56 PM   #119
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Did you wrap the wing in foil at any time? That's a good looking bird. I've got my eye on a PBC now on the side just for chicken.
I did not, but now that I look at it the tip is a little dark. Cooking half chickens couldn't be easier. Probe your breast to 160 and the dark meat closer to the fire is around 170.

I need to figure out how to do kcbs thighs on this thing because the flavor is fantastic.
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Unread 02-01-2013, 01:59 PM   #120
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Here is a Link to the Newest Video on Pit Barrel Cooker...it is Hot Wings on the Grate!!

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