FTPBC First Cook (Lots of pictures) - Page 2

Oldbob · 02-02-2013, 08:27 PM

Man That Looks So Good !! Thanks for sharing the Pron !!

bigabyte · 02-02-2013, 08:40 PM

Those look mighty damn good!

Smokin Patriots · 02-02-2013, 08:44 PM

Nice yard bird, good pics!

Big George's BBQ · 02-02-2013, 08:45 PM

Great looking Chicks Ron

Ron_L · 02-02-2013, 08:45 PM

The thighs took 1 hour 15 minutes to 175 internal. The had a nice smoky flavor and were very juicy.

The breasts also took 1 hour 15 minutes to 160 internal. These were big breasts. They were also very juicy.

The fatties went two hours to 175 internal...

Overall I was impressed with the PBC. After I took the chicken halves off I checked the temp again and it was running at 330 degrees. It was still at 330 after the breasts and fatties came off. That was a total of 4 1/2 hours at that point and there was still fuel left.

I ran hotter that anticipated but that is probably sue to the hardwood charcoal vs. Kingsford briquettes. I may adjust the intake to cool it down and continue to use the Rancher, but I may buy a bag of Kingsford Blue to try (shudder).

If I have one complaint it is that there is no way to shut it down. You have to let the fire burn out or deal with dumping live fire out of it. At home that's not a big deal except it's burning more fuel, but if I wanted to use it at a comp I would have to dump the fire in order to cool it off to pack up.

Ron_L · 02-02-2013, 08:46 PM

Quote:

Originally Posted by oifmarine2003

Looks good Ron! What 'burb?

Thanks. Batavia.

rwalters · 02-02-2013, 09:15 PM

Quote:

If I have one complaint it is that there is no way to shut it down. You have to let the fire burn out or deal with dumping live fire out of it. At home that's not a big deal except it's burning more fuel, but if I wanted to use it at a comp I would have to dump the fire in order to cool it off to pack up.

I'm a HUGE fan of the PBC... just did 2 chickens tonight...the people that ate it were BLOWN away. Hands down the BEST chicken they have ever had, period! :)

However, the "not shutting her down after a cook" thing does kind of bug me. Thinking I'm gonna try something... going to get a few flat "refrigerator" style magnets to put over the holes after a cook. Just pull out rebar and place magnets, and put one that is considerably larger than hole on bottom...thinking that just may choke it out. I hope!

BobBrisket · 02-02-2013, 09:18 PM

I'd hit all o dat! Did you cut into the halves? Don't know if it's due to the hangin, but I found pockets of juice between the thigh rests up against the cavity. Never really gotten that when flat on the grate cause gravity makes it run out.

BobBrisket · 02-02-2013, 09:21 PM

Quote:

I'm a HUGE fan of the PBC... just did 2 chickens tonight...the people that ate it were BLOWN away. Hands down the BEST chicken they have ever had, period! :)

However, the "not shutting her down after a cook" thing does kind of bug me. Thinking I'm gonna try something... going to get a few flat "refrigerator" style magnets to put over the holes after a cook. Just pull out rebar and place magnets, and put one that is considerably larger than hole on bottom...thinking that just may choke it out. I hope!

You could probably use corks to plug the rebar holes. A decent sized magnet placed between the drum and vent flap might do it just enough to choke it out.

Ron_L · 02-02-2013, 09:23 PM

Quote:

Originally Posted by rwalters

I'm a HUGE fan of the PBC... just did 2 chickens tonight...the people that ate it were BLOWN away. Hands down the BEST chicken they have ever had, period! :)

However, the "not shutting her down after a cook" thing does kind of bug me. Thinking I'm gonna try something... going to get a few flat "refrigerator" style magnets to put over the holes after a cook. Just pull out rebar and place magnets, and put one that is considerably larger than hole on bottom...thinking that just may choke it out. I hope!

That's an interesting idea. If you try it please let me know.

Ron_L · 02-02-2013, 09:24 PM

Quote:

Originally Posted by BobBrisket

I'd hit all o dat! Did you cut into the halves? Don't know if it's due to the hangin, but I found pockets of juice between the thigh rests up against the cavity. Never really gotten that when flat on the grate cause gravity makes it run out.

Yep. I let them cool enough to touch and then broken them into quarters so I could bag them. Tons of juice!

bigabyte · 02-02-2013, 09:25 PM

If the magnets don't work (I'm sure they will), you could also jsut ball up some foil and jam it in there! Not that I am biased towards foil or anything.

Ron_L · 02-02-2013, 09:32 PM

Is that a legal use of foil?

gettinbasted · 02-02-2013, 09:39 PM

Quote:

Originally Posted by rwalters

I'm a HUGE fan of the PBC... just did 2 chickens tonight...the people that ate it were BLOWN away. Hands down the BEST chicken they have ever had, period! :)

However, the "not shutting her down after a cook" thing does kind of bug me. Thinking I'm gonna try something... going to get a few flat "refrigerator" style magnets to put over the holes after a cook. Just pull out rebar and place magnets, and put one that is considerably larger than hole on bottom...thinking that just may choke it out. I hope!

Fine idea!

rwalters · 02-02-2013, 09:46 PM

Maybe Noah's reading this, and will start including "PBC" magnets... how cool would that be??

02-02-2013, 08:27 PM	#16
Oldbob is One Chatty Farker Join Date: 08-24-06 Location: Kokomo,Indiana	Man That Looks So Good !! Thanks for sharing the Pron !! __________________ Chargriller Akorn Drum Smoker " Old Smokey " Work in Progress Kingsford Premium Charcoal Grill Weber Gasser Genesis Silver A Pit Barrel Cooker Maverick ET-732 VietNam Veteran US Navy May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!!

02-02-2013, 08:40 PM	#17
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Those look mighty damn good! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

02-02-2013, 08:44 PM	#18
Smokin Patriots Full Fledged Farker Join Date: 06-04-11 Location: Union, KY	Nice yard bird, good pics! __________________ Rec Tec, GMG JB, 22.5 WSM x 2, Weber Rach Kettle, Weber Kettle 22.5, Competition Pitmaker Smoker Trailer

02-02-2013, 08:45 PM	#19
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Great looking Chicks Ron __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

02-02-2013, 08:45 PM	#20
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	The thighs took 1 hour 15 minutes to 175 internal. The had a nice smoky flavor and were very juicy. The breasts also took 1 hour 15 minutes to 160 internal. These were big breasts. They were also very juicy. The fatties went two hours to 175 internal... Overall I was impressed with the PBC. After I took the chicken halves off I checked the temp again and it was running at 330 degrees. It was still at 330 after the breasts and fatties came off. That was a total of 4 1/2 hours at that point and there was still fuel left. I ran hotter that anticipated but that is probably sue to the hardwood charcoal vs. Kingsford briquettes. I may adjust the intake to cool it down and continue to use the Rancher, but I may buy a bag of Kingsford Blue to try (shudder). If I have one complaint it is that there is no way to shut it down. You have to let the fire burn out or deal with dumping live fire out of it. At home that's not a big deal except it's burning more fuel, but if I wanted to use it at a comp I would have to dump the fire in order to cool it off to pack up. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

02-02-2013, 09:18 PM	#23
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Name/Nickname : Bob	I'd hit all o dat! Did you cut into the halves? Don't know if it's due to the hangin, but I found pockets of juice between the thigh rests up against the cavity. Never really gotten that when flat on the grate cause gravity makes it run out. __________________ PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP

02-02-2013, 09:25 PM	#27
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	If the magnets don't work (I'm sure they will), you could also jsut ball up some foil and jam it in there! Not that I am biased towards foil or anything. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

02-02-2013, 09:32 PM	#28
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Is that a legal use of foil? __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

02-02-2013, 09:46 PM	#30
rwalters Quintessential Chatty Farker Join Date: 06-08-12 Location: Columbia, TN Name/Nickname : Robb	Maybe Noah's reading this, and will start including "PBC" magnets... how cool would that be?? __________________ MAK 3 Star — Camp Chef FTG 900 — 26.75 Weber kettle — Weber Q3200 Follower of Jesus, Husband of 1, Father of 9, Lover of people "Ya don't win friends with salad!" Come follow my adventures on Instagram: @rwaltersbbq