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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 04-23-2014, 11:15 AM   #46
Jckeen2
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Just received my PBC yesterday. I cannot wait to try it out this weekend.
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Unread 04-23-2014, 11:19 AM   #47
Cibelo
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I couldn't wait until the weekend. Heck I can hardly wait until this evening.
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Unread 04-23-2014, 12:23 PM   #48
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1/2 chickens are to PBC's as fatties are to other cookers in terms of "Maiden Voyages".

I've had mine for a month, done 1/2 chickens, bb ribs twice, sausages and an Easter Turkey.

not totally in love with it for various reasons, but when it works, it works well. I think i'll grow to love it sooner than later.
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Unread 04-23-2014, 12:39 PM   #49
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Another vote for Fatty.
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Unread 04-23-2014, 01:19 PM   #50
Cibelo
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I have the chicken but I went to the store and bought Jimmy Dean Sage sausage. It will go on after the chicken comes off. I am going to slice it and have it for breakfast minus a taste tonight.
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Unread 04-23-2014, 01:22 PM   #51
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Quote:
Originally Posted by Cibelo View Post
I have the chicken but I went to the store and bought Jimmy Dean Sage sausage. It will go on after the chicken comes off. I am going to slice it and have it for breakfast minus a taste tonight.
You're in for a treat. Post some pics if you can.
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Unread 04-24-2014, 09:25 AM   #52
Cibelo
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The chickens were really small. Just under 3 lbs. The potatoes were a fail. They fell off of the hooks after an hour but they were not done. I finished them in the microwave. Save.

I didn't get a picture of the finished fatty. Somehow it disappeared. The grill temps stayed steady at 280 up by the bars and there was still live coals at 6 this morning after 13 hours.
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File Type: jpg photo 1.JPG (126.2 KB, 144 views)
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File Type: jpg Fatty.JPG (146.6 KB, 145 views)
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Unread 04-24-2014, 09:28 AM   #53
Cibelo
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By the way if it is as easy to cook brisket, ribs and pork as it is chicken the PBC is worth twice what I paid for it. My son couldn't believe that we got that taste without wood.
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Unread 04-24-2014, 10:42 AM   #54
lennitt
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man that chicken looks great
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Unread 04-24-2014, 11:35 AM   #55
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Looks awesome! Every time I convince myself I want a WSM I see a PBC thread and go back to the drawing board.
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Unread 04-24-2014, 01:57 PM   #56
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Cibelo,

First off great first cook. Try Stubbs briqs or lump and briqs to elevate the flavor profile of your food. I know 16Adams does 75% briqs and 25% lump. I've also done lump and briqs, briqs only or lump only.

I lose the russet potatoes as well. About the only thing that flops on the PBC unless you put in on the grate. However, I've never lost a Yukon gold potato by hanging it. Russet tend to be heavier so as they cook and get soft, their weight pushes them down.

Here are some pics.





Here's the inside of the tater and in fact ribs were done on the PBC as well.

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Last edited by ssv3; 04-24-2014 at 02:14 PM..
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Unread 04-24-2014, 02:36 PM   #57
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Very nice cook Chicken looked great + 1 the Stubbs For briqs I really like them and they are low on ash They do cost a bit more
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Unread 04-24-2014, 02:45 PM   #58
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Quote:
Originally Posted by ssv3 View Post
ssv3, sorry I'm too lazy to search, where did you get those hangers?
TIA
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Unread 04-24-2014, 02:57 PM   #59
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Just finishing up UDS build, but man I'd liketo have one of those. Researched them before I got the BPS kit. Seems like an awesome cooker.
Great looking bird. Congrats
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Unread 04-24-2014, 03:11 PM   #60
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Quote:
Originally Posted by ajmcedar View Post
ssv3, sorry I'm too lazy to search, where did you get those hangers?
TIA
No worries. I actually had them laying around and hadn't used them in a few years. They are kabob skewers I used on an open pit and they fit the PBC perfect. You can get them here fairly cheap ($2 or so each). There are some on ebay and amazon as well but don't know about quality.

I've got different ones and some custom made by my uncle with heavy duty SS.

Store bought



Custom made for open pit grilling



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