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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 02-10-2013, 07:13 AM   #46
Trumpstylz
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Quote:
Originally Posted by BobBrisket View Post
Have you decided if you are going to get a WSM, PBC, or some other type of smoker yet?
Yeah, I ordered the pbc a week ago. Can't wait!
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Unread 02-10-2013, 08:31 PM   #47
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Originally Posted by Friscoag View Post
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 :)


Sorry that the thread went the way it did, but that is a whole nother story. How did it end up turning out? We wanna know!

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Unread 02-10-2013, 08:34 PM   #48
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Flavor was good, just overcooked a slight bit. When I checked with the thermapen at bout hour and a half it was 180 (in the breast), so I pulled. I had several distractions going on though. I'll do a couple more this week when I have a little more time.
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Unread 02-10-2013, 09:11 PM   #49
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I go by this by the rule for turkey, but it also applies to chicken too. I printed it out and if you go by the temp and pulling recommendations on it, they work very nicely for chicken too!
http://www.bbq-brethren.com/forum/sh...ght=turkey+101

I know what you mean about those distractions! I have two distractions of my own!
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Unread 02-10-2013, 10:05 PM   #50
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So do these smokers naturally run hot?
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Unread 02-10-2013, 10:49 PM   #51
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Mine ran hot until i put the meat in it and put the lid on it, then it drops down to 280.
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Unread 02-13-2013, 06:15 PM   #52
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Quote:
Originally Posted by AZScott View Post
So do these smokers naturally run hot?
A pitmaster knows how to make anything run hot.. er... properly. Whether it is a hole in the ground, Jambo, Bandera, or UDS.
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Unread 02-13-2013, 08:32 PM   #53
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Quote:
Originally Posted by BBQchef33 View Post
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.
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Unread 02-13-2013, 08:43 PM   #54
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Second time I used it I only lit 10-12 briquettes and it worked a lot better. No I didn't use lighter fluid, I used a paper towel with vegetable oil and the chimney upside down. I Let them get good and lit and dumped into the basket and I was off.

Comp briquettes still ran a little hot 325ish but I was using the grid with no rebar so more draft.
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Unread 02-13-2013, 08:45 PM   #55
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Quote:
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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.
I'd use the weber firestarters, or make your own. I make mine because I use soy wax and don't want paraffin wax inside it.
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Unread 02-13-2013, 08:53 PM   #56
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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.
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Unread 02-13-2013, 09:18 PM   #57
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Quote:
Originally Posted by 480 Volt View Post
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.
I never followed the instructions!

And have been doing just fine with it mind you..
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