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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-27-2013, 04:25 PM | #1 |
Got Wood.
Join Date: 05-31-10
Location: Shelby Township, MI
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PBC Running Hot (starting using chimney)
I received my PBC the other week and it has been great. It's running hotter than I would like, but I want to make sure I'm starting it right.
Here's been my method: 1. Fill Charcoal Basket (since its new I didn't want to start tinkering with amounts of unlit) and return to inside drum. 2. Fill a chimney - 1st cook I used as written on PBC website of 1/4 of the unlit charcoal from basket and I sky rocketed to 350 right after I put my rebar in 2nd cook used a little more than a 1/4 of a chimney full. 3. Wait till coals are ashed over and pour on top of unlit charcoal baset 4. Put in rebar and cover 5.* Both times I've been behind on food prep time, so its usually about 10 min after I've added the coals to the drum before I get my food on, but I do have the rebar and lid on Both times my temps SKYROCKETED to 350*+. I have my vent at the factory preset, but have had on both occasions had to drop it down to what is closed to get my temp in control and bring my temps closer to 325*. The only thing that I do that seems different is step 5 in that I've been behind in getting my food on, but the rebar and lid are on while thats happening...can't see that being the reason its getting that hot, but I could be wrong. I have posted a picture of the factory preset opening. How are you guys lighting your PBC with a chimney and how is it working out? Last edited by alfredbot9000; 03-27-2013 at 04:52 PM.. |
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03-27-2013, 04:40 PM | #2 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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Close the vent down.
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03-27-2013, 04:41 PM | #3 |
is One Chatty Farker
Join Date: 10-11-12
Location: Jonesboro. AR
Name/Nickname : DHQ
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less air intake equals less temp... So close her down a little...
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03-27-2013, 04:43 PM | #4 |
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
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a PBC never runs too hot. nor does it run too cold. it runs precisely at the temperature it means to.
of course, if that's hotter than you would like it, just close the vent a little.
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Matt...Sauk City, WI |
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03-27-2013, 06:56 PM | #5 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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That intake looks open wider than I would expect. Hard to tell. Here is mine:
Mine seems to be settling in around 280* in 30* - 40* weather. I expect it to run a little hotter when the weather warms up. Also, I think it all depends on where you're measuring the temperature. Taking a temp at one single spot doesn't give a full picture of what is going on. I'm still trying to figure out how the ribs don't get extremely burned being so close to the fire, but they don't. So, obviously the temp there doesn't matter.
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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03-27-2013, 07:10 PM | #6 |
is one Smokin' Farker
Join Date: 11-22-12
Location: Boston
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03-27-2013, 07:16 PM | #7 | |
is one Smokin' Farker
Join Date: 11-22-12
Location: Boston
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Quote:
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1 members found this post helpful. |
03-27-2013, 07:39 PM | #8 |
is one Smokin' Farker
Join Date: 11-26-12
Location: Saint Louis MO
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I only start with 10 to 15 briquettes. A 1/4 chimney full, especially if using the large weber brand one, will yield too hot of a temp when they are completely ashed over. Next time try only 10 or 12 briquettes and see if that helps. Works great for me. Also, I've learned that the PBC is a cooker that likes to heat up but not cool down and since their is no effective way to control intake, the temps depends a lot on how hot your starting fire is aka how many lit briquettes you start with.
My $.02..
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18" OTS, 22" OTG, SJ Silver, Cimarron Offset, Coleman Bullet, PBC, UDS, QMaster ATC |
2 members found this post helpful. |
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03-27-2013, 07:57 PM | #9 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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I had the same issue, so changing the intake is likely the best option.
KC
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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03-27-2013, 08:17 PM | #10 | |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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Quote:
this worked best for me, start with less fuel, WATCH IT CLOSLEY at the beginning and dont let it get to happy. After I add the lit coals to the baskert, i wait 10 minutes and put the cover on and watch where the temp settles in.. If its to low, i crack the lid, SLIGHTLY.. and watch it closly. Once it settles in at 270, i put the lid all the way on, and it takes a few minutes to settle at 280-290. also, uyour does look open much more than mine.. mines open about halfway.
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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03-27-2013, 09:28 PM | #11 |
Is lookin for wood to cook with.
Join Date: 07-10-12
Location: Harrisburg, PA
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I've used half of the smaller chimney lit and poured into the charcoal basket. I immediately put the rebar and lid on. I wait a few mins to let the cooker get warmed up and put my meat on.
My intake is opened about half way |
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03-27-2013, 09:38 PM | #12 |
is One Chatty Farker
Join Date: 08-15-12
Location: Irish Hills, MI
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Only if the PBC is named Gandalf
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Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD. |
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03-27-2013, 11:28 PM | #13 |
Got Wood.
Join Date: 05-31-10
Location: Shelby Township, MI
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03-27-2013, 11:34 PM | #14 |
Got Wood.
Join Date: 05-31-10
Location: Shelby Township, MI
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Oh crap! I've been drinking waaaay to many beers while smoking to realize my barrel fell over.....I guess when you drink till you fall over everything looks right side up?
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03-28-2013, 09:36 AM | #15 |
On the road to being a farker
Join Date: 10-13-09
Location: Alvin, Texas
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I fill up my charcoal basket then take out 15 briquets and light them in the chimney. When they are hot I will pour over unlit coals. I usually wait about 10-12 minutes before I put the lid on. Once I put the lid on it usually is at about 310-320. Once I add the meat it drops into the 280-290 range.
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Harry Weber 22.5 WSM (2) UDS, Chargriller Acorn, Pit Barrel Cooker, Pitmaker Vault, Safe and Sniper on Trailer |
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