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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 04-18-2013, 12:42 AM   #76
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You guys are lucky. Usually mine are rotting meat.
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Unread 04-18-2013, 01:35 AM   #77
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so if we can cook a brisket so close to the coals without it burning, does this change the 24'' rule of thumb of the UDS? or does the ability to cook it close have more to do with the verticality of the meat on the PBC? I feel like if you put a horizontal brisket 10 or 15 inches from the coals, it will burn to oblivion. I guess this is the beauty of the PBC?
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Unread 04-18-2013, 06:01 AM   #78
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Quote:
Originally Posted by Heisenberger View Post
so if we can cook a brisket so close to the coals without it burning, does this change the 24'' rule of thumb of the UDS? or does the ability to cook it close have more to do with the verticality of the meat on the PBC? I feel like if you put a horizontal brisket 10 or 15 inches from the coals, it will burn to oblivion. I guess this is the beauty of the PBC?
I would venture to say you are absolutely right!!!!!. Heck the end of that brisket was MUCH closer than even 4 inches, it was fine.... nothing on the whole brisket that I would not be able to eat or even felt burned. I figured one inch of burned meat was no big deal if the rest was good.... but there was nothing burned.

We all know if we made a rack where the brisket was 4 inches off the coals it would burn..

but wait....I am thinking


you know... if you look back at the ribs video you can see chunks of wood that are still "wood color" even 4 hours into the burn... so maybe the coal bed is not as hot as we think.
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Unread 04-18-2013, 09:16 AM   #79
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I would venture to say you are absolutely right!!!!!. Heck the end of that brisket was MUCH closer than even 4 inches, it was fine.... nothing on the whole brisket that I would not be able to eat or even felt burned. I figured one inch of burned meat was no big deal if the rest was good.... but there was nothing burned.

We all know if we made a rack where the brisket was 4 inches off the coals it would burn..

but wait....I am thinking


you know... if you look back at the ribs video you can see chunks of wood that are still "wood color" even 4 hours into the burn... so maybe the coal bed is not as hot as we think.
Also anything that drips out or runs off the meat flows downward which might help balance out the temperature ?? Sort of a built in cooling system :-).

Bill
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Unread 04-18-2013, 10:51 AM   #80
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Also anything that drips out or runs off the meat flows downward which might help balance out the temperature ?? Sort of a built in cooling system :-).

Bill

I was just about to say something about that.

All the juices are running down the sides and collecting at the tip close to the coals before they drip off helping to keep the meat cool enough not to burn.

If we would but a grate that close the juices would not have the same effect.

Unless a person would fabricate a brisket rack to be able to stand the brisket on end!! LOL
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Unread 04-18-2013, 11:29 AM   #81
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Also anything that drips out or runs off the meat flows downward which might help balance out the temperature ?? Sort of a built in cooling system :-).

Bill
Brilliant! It could be The Stall, becoming greater and greater as the juices slide down the meat, giving more and more evaporative cooling. (Actually not The Stall, but a stall, happening continuously during the cook.) And maybe it's also, as Pitmaster T suggests, because the fire is not as hot as people think.

By the way, has anyone reported making measurements of temperatures just a little ways above the fire in barrel cookers? I've read the first 165 pages of the big UDS thread, a pittance, (!) along with a few of the last pages, and such a thing could have been reported there, but if so I have forgotten it. (And somehow didn't have the wit to include it in my notes.)
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Unread 04-18-2013, 11:35 AM   #82
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By the way, has anyone reported making measurements of temperatures just a little ways above the fire in barrel cookers? I've read the first 165 pages of the big UDS thread, a pittance, (!) along with a few of the last pages, and such a thing could have been reported there, but if so I have forgotten it. (And somehow didn't have the wit to include it in my notes.)

No but i have been thinking about trying it my next cook this weekend
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Unread 04-18-2013, 01:25 PM   #83
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Quote:
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By the way, has anyone reported making measurements of temperatures just a little ways above the fire in barrel cookers? I've read the first 165 pages of the big UDS thread, a pittance, (!) along with a few of the last pages, and such a thing could have been reported there, but if so I have forgotten it. (And somehow didn't have the wit to include it in my notes.)

Great idea... honestly I've never put my hand above the firebox of my UDS running at 250. I've only ever felt hot coals in an open grilling type situation where the goal is to get em screaming hot>


Rifraf, please do this and report your results! With the PBC burning at its default temp of around 275, the coals are much more subdued and maybe the heat isn't as hot as we think it is. Later on in the cook it will probably be even cooler with all the drippings
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Unread 04-18-2013, 01:39 PM   #84
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Quote:
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With the PBC burning at its default temp of around 275, the coals are much more subdued and maybe the heat isn't as hot as we think it is. Later on in the cook it will probably be even cooler with all the drippings
I believe the combination of both to be true. I hung these wings in my extended Smokey Joe and the blackened bottoms were only 3" above the live coals. I ran the cooker at 325F, measured near the top.
Despite the blackened bottoms and being so close to the coals, those bottom wings were not overcooked.




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Unread 04-18-2013, 05:08 PM   #85
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No but i have been thinking about trying it my next cook this weekend
Thanks, rifraf, look forward to hearing the result if you do.
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Unread 04-18-2013, 05:40 PM   #86
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Does any one know what the temp range is on the ET-73 Smoker Probe and the
ET-73 Food Probes??? Just curious because I can't seem to find specs on them anywhere.
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Unread 04-18-2013, 06:00 PM   #87
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Next time I hang ribs I'll take my infrared thermometer and see if I can get a sensible reading off the ribs or the smoker body itself just above the coals. Probably not as accurate as dangling a wired probe all the way down, which I can also do. I'm also curious to find this out myself.
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Unread 07-24-2013, 08:57 PM   #88
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Quote:
Originally Posted by Carbon View Post
Next time I hang ribs I'll take my infrared thermometer and see if I can get a sensible reading off the ribs or the smoker body itself just above the coals. Probably not as accurate as dangling a wired probe all the way down, which I can also do. I'm also curious to find this out myself.

So??????????????????????
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Unread 07-25-2013, 01:08 AM   #89
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Bump. I thought we were on to something there...
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Unread 07-25-2013, 01:27 AM   #90
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Well, ended up doing a briskie in the PBC not long after this thread and gotta say I was very pleased with the results. Honestly, I'm not going to think about it much anymore. It just works!
http://www.bbq-brethren.com/forum/sh...&highlight=PBC
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