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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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07-11-2018, 03:35 PM | #8926 |
Full Fledged Farker
Join Date: 02-03-16
Location: Redding, CA
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About 4 hours or so hanging or 2.5 hanging and 1 hour in foil.
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D&D BBQ competition team, Cookers: Small BGE, Akorn, 30x20 Santa Maria grill, PBC, UDS |
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07-11-2018, 04:47 PM | #8927 | |
Full Fledged Farker
Join Date: 06-27-16
Location: Belmont Shore, CA
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Quote:
I've had baby backs on for 5 1/2 hours without falling into the coals, but they were close to it. I find when they fall of the bone, they are overdone a bit and not really "fall off the bone tender" since I don't wrap. I've never really had them be done in 3 hours, however, and this may be due to the BB racks from Costco being pretty meaty. They actually seem to have more meat on them than the Farmer John spares that are sold at the grocery store.
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Blackstone 36"/The Pit Barrel Cooker/Akorn Jr. |
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07-11-2018, 08:56 PM | #8928 | |
Found some matches.
Join Date: 05-28-18
Location: Apex NC
Name/Nickname : J.J.
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My charcoal seems to last really long, but I've not yet mastered the right startup procedure to have the PBC humming along in the 270-300 range. It usually ends up stabilizing around 220-230 and I have to crack the lid every now and then to get the temp higher. The food is always good so I haven't spent too much time trying to figure it out. |
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07-12-2018, 10:08 AM | #8929 | |
is One Chatty Farker
Join Date: 06-28-17
Location: Colorado Springs, CO
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I think a good way to ensure consistent high temps in the high 200’s is to leave the lid off a little longer at the start: Instead of putting the lid on immediately after lighting you might try letting it go for a minute or so. That’s what I figured out works for me and I never have the low temp problem any more. But only about 1 minute; much more than that and you’re asking for a blazing fire that you’ll be fighting the whole time.
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Weber Performer Deluxe x 2 / PBC /RecTeq RT-590/ 18” Smokey Joe / Weber Spirit gasser |
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07-13-2018, 10:19 AM | #8930 | |
Knows what a fatty is.
Join Date: 01-06-17
Location: US
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Since you mentioned your coals last really long...maybe they are not getting enough O2 and you could try opening your damper a little more. This could get your more consistent ideal temps. |
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Thanks from:---> |
07-15-2018, 01:43 PM | #8931 |
Found some matches.
Join Date: 05-28-18
Location: Apex NC
Name/Nickname : J.J.
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Thanks for the responses. I typically do the chimney for 15-20 minutes, leave the lid off for about 10 to let everything catch and the smoke to clear, and then put the food on. Sometimes that runs in the normal temp range, sometimes it cools down to the 225 range. Yesterday it ran consistently 290-300 once it settled down, so I don't think it's an airflow problem.
I've had the PBC for a couple years, and the food always comes out great. I think I just need to pay more attention to how I start it up and see what I'm doing to make it go one way vs. another. Any excuse to cook more is not bad in my book |
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07-15-2018, 01:53 PM | #8932 | |
is One Chatty Farker
Join Date: 06-28-17
Location: Colorado Springs, CO
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Quote:
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Weber Performer Deluxe x 2 / PBC /RecTeq RT-590/ 18” Smokey Joe / Weber Spirit gasser |
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1 members found this post helpful. |
07-15-2018, 05:39 PM | #8933 | |
Take a breath!
Join Date: 02-19-18
Location: Cape May NJ
Name/Nickname : Dave
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Quote:
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MAK 2 Star General Pellet, Camp Chef WW pellet with sear box,Pit Barrel Cooker Weber Genesis |
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07-15-2018, 05:40 PM | #8934 |
is One Chatty Farker
Join Date: 04-29-17
Location: Aurora, Mo
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I have always followed the instructions for lighting the PBC and then just put the food on. I don't monitor temps at all and have always had good food. I have always just followed the mantra that the food is done when it's done.
One of the reasons I got the PBC to begin with was how simple it's use was supposed to be without having to worry about what temp the cooker is at.
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Good One Marshall, Open Range, HB 357 Pro, HB Legacy, M1, Weber Performer, PBC & PBJ. PK360. |
1 members found this post helpful. |
07-17-2018, 05:13 PM | #8935 |
Knows what a fatty is.
Join Date: 11-05-17
Location: Herscher,IL
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I don't post too often, but wanted to report on our 1st competition. Used the PBC on all 3 meats (chix thighs, BBRs, and PP) with an assist to the kettle. It was a local comp (no pros allowed) with the meat supplied by the sponsors so everyone has the same starting point. 24 total teams. Had a blast. We finished 11th in ribs, 11th in PP, and 1st in chix for a 4th overall. Met lots of really cool people and sampled lots of good food.
Fought rain all morning. IMG_20180714_114906 (1).jpg IMG_20180714_114930.jpg Rib box. IMG_20180714_151924119_HDR_01.jpg Chix looks burnt in the pic. Definitely not. Portions look small because that's what they told us in the team meeting. 4324.jpg What a blast. |
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07-17-2018, 05:29 PM | #8936 |
is Blowin Smoke!
Join Date: 12-12-16
Location: Vicksburg, MS.
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Way to go Duey!
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07-17-2018, 05:31 PM | #8937 |
Quintessential Chatty Farker
Join Date: 05-16-14
Location: St. Louis, MO
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Great job Duey! Congrats.
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MAK 1Star Weber OTG Pit Barrel Cooker Thermapen Classic Thermoworks Smoke Ephesians 2:8-9 For by grace you have been saved through faith. And this is not your own doing; it is the gift of God, not a result of works, so that no one may boast. |
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07-17-2018, 05:50 PM | #8938 |
is One Chatty Farker
Join Date: 06-28-17
Location: Colorado Springs, CO
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Love it, Duey! Congrats!
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Weber Performer Deluxe x 2 / PBC /RecTeq RT-590/ 18” Smokey Joe / Weber Spirit gasser |
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07-17-2018, 07:45 PM | #8939 |
Found some matches.
Join Date: 05-28-18
Location: Apex NC
Name/Nickname : J.J.
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Awesome Duey!
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07-18-2018, 01:45 PM | #8940 |
Got rid of the matchlight.
Join Date: 07-14-18
Location: Baltimore (ish)
Name/Nickname : Spence
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Doing ribs on my PBC, and this answered almost all my questions, thanks Bob C Cue & TailgateJoe! One last question, are you hanging them the entire time, or wrapping? I've gotten good results in the past on my Weber sans foil/paper, and really just want to hang them and let 'em do their thing... TIA
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Tags |
hanging meat, Hooking meat, Noah Glanville, PBC, PBJ, pit barrel cooker, pit barrel junior, pork butt, set it and forget it |
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