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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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11-25-2013, 11:42 AM | #16 | |
is one Smokin' Farker
Join Date: 08-23-13
Location: San Gabriel, CA
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Give it another try today if you can. Fill up the basket with charcoal and remove about half to a 3/4 of a chimney. Light the chimney to most of the briquettes are ashed over not all of them have to be. Try to pour the lit briquettes over the charcoal basket as evenly as possible. Add in the bars and leave the lid off the pbc for 10 mins to let the coals get going. In ten mins put the lid on and wait until sweet blue smoke starts coming out. During this time you should be in the 260-300 range. This is my experience using kingsford blue bag and as well using Trader Joes briquettes. If temp is not there you can crack open the lid for more air. In my opinion I would adjust the intake to 1/4 open and do not touch it at all until you get comfortable with the cooker. I would also use KBB to eliminate any variables. Please keep us updated we are here to help.
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Q-ING on my: PBC, Weber OTG & Smokey Mountain. |
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11-25-2013, 02:17 PM | #17 | |
On the road to being a farker
Join Date: 11-13-13
Location: Houston Texas
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So with that said, I will head over to Academy and pick up Kingsford, then over to Costco for a meat pickup. |
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11-25-2013, 04:58 PM | #18 |
is one Smokin' Farker
Join Date: 08-23-13
Location: San Gabriel, CA
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Great news. Let us know how it goes.
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Q-ING on my: PBC, Weber OTG & Smokey Mountain. |
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11-25-2013, 05:13 PM | #19 |
somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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All natural hardwood Briquettes I use in my PBC-all with excellent results. I do not use Kingsford Blue.
Stubbs Trader Joes B&B Royal Oak-and their various rebranded "ridgeline" Kings ford Competition I also use several same and different brands of lump. I keep them in my garage. Wife says I have 33 bags of various coals. I only counted 32.
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Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top |
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11-25-2013, 06:22 PM | #20 | |
is one Smokin' Farker
Join Date: 08-23-13
Location: San Gabriel, CA
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I still have a little over 400 pounds of kbb left. Next summer will do a stock up of Trader Joes Briquettes. Gotta try the royal oak ridgeline briquettes. But trying to burn through my stock of KBB before purchasing any more charcoal.
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Q-ING on my: PBC, Weber OTG & Smokey Mountain. |
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11-25-2013, 09:32 PM | #21 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Have not had the pleasure of speaking to Noah, but I do know they stand behind their product like true professionals.
DO NOT hesitate to let the PBC rock your Turkey Day Bird! You will love it. As cheap as they are right now, do quick practice bird during the week. This one was about a 3hr cook. http://www.bbq-brethren.com/forum/sh...d.php?t=176004
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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 |
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11-25-2013, 09:42 PM | #22 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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Well did Fresh Charcoal cure what ails Ya ? Or is that tomorrow ?
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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11-25-2013, 09:52 PM | #23 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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Sorry OP don't mean to hijack your thread. You've got a capable cooker in your hands it's just a matter of time before you do a whole lot from pizza to smoking bacon and everything in between. Here you go Daddio. I made some cured sausage, ham and bacon. I needed more clearance to hang the cured meats and the grate sits way to high so I couldn't put the diffuser on the grate. I had this old elevating V rack laying around outside, it went into the firebox and my KJ diffusor on top of it. I did the cured sausages a few days ago and the bacon and ham yesterday. I hate the grill marks when hot smoking bacon etc so that's why hung it in the PBC. The Ham cruising at about 200*. It smoked for 7 hrs to 150* it. I will smoke the ham in the kamado again next time since it takes about 4 hours max on the kamado. The bacon and sausage though are a breeze at 2-3 hours at 200* max. No pics of the bacon smoke but you get the idea.
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LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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Thanks from:---> |
11-25-2013, 10:19 PM | #24 |
is one Smokin' Farker
Join Date: 08-23-13
Location: San Gabriel, CA
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Ssv3 that was what I was thinking when you mentioned a heat deflector mod.
That sausage looks tasty. I have a warehouse full of kitchenware and should be able to find a v rack. Thanks again for the tip and pics
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Q-ING on my: PBC, Weber OTG & Smokey Mountain. |
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12-02-2013, 07:38 AM | #25 |
is one Smokin' Farker
Join Date: 11-22-12
Location: Boston
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12-02-2013, 07:47 AM | #26 |
somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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I saw one store 0.27c# with 20$ purchase
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Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top |
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