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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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02-09-2013, 07:14 PM | #16 |
somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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Picnic, chickens, shrimp, salmon and spares etc have all been great on my PBC. at Sams today I picked up three racks of baby backs for 18$. Gonna do those tomorrow. In Amarillo at 3600 above sea level with winds from 8 to 80 mph and the same humidity extremes the "normal" time and temps mean nothing. Pay attention, drink beer, enjoy the patio and the smoke and cook whatever meat till its done. Oh, forgot to mention, drink beer. jwh
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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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02-09-2013, 07:20 PM | #17 |
Banned
Join Date: 02-07-11
Location: brenham, texas
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Wow, from what I read lately about the PBC SHEEPLE is that once someone of significance in the bbq world endorses a product, everyone goes and buys it! What ever happened to just doing the research, seeing how something g operates in real life and if it fits your budget, buy it. This is how I grew up bbqing. Burning down wood to coals in large fire pits, cooking for hundreds of people, if you can manage this his amount of coals, you can manage any pit. Any good pitmaster knows a good pit has to have an adjustable intake and exhaust to learn to regulate the temps depending on their geographic location and type of fuel for heat and if the situation warrants different wood for smoke. Whatever happened to the true pitmasters that learned from trial and error, And did what worked for them, not what everyone else says to do. IMO when the new shiny wears off PBC, they will just be another shadow.
And we didn't burn one bit of the chicken! You gotta cook by feel, that's the only way you can call yourself a true pitmaster. I dont wanna put words in any particular members mouth, but I have a feeling they will agree with this underlying message. |
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02-09-2013, 07:20 PM | #18 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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Sorry to hear that. I'm sure you'll get the hang of it, it will just take some experimentation.
At two hours, mine read 164* and 171*.
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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02-09-2013, 07:23 PM | #19 | |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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Quote:
I do, but I don't agree with your choice of location of saying it or the way you said it. Not your thread.
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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Thanks from: ---> |
02-09-2013, 07:26 PM | #20 |
Knows what a fatty is.
Join Date: 01-17-13
Location: Frisco, texas
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Well I'm also home alone with all the kiddos, 5 & 6 year old girls and a 7 week old baby, so it's not as easy to keep an eagle eye on it.
Jmoney, get off your high horse. Not everyone claims to be the best. Some people just want to enjoy themselves and learn to cook good food.
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(2) Large BGE |
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Thanks from: ---> |
02-09-2013, 08:04 PM | #21 | |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Quote:
You'd better watch for those PBC's at a comp. Someone with one could just beat ya at chicken at the very least.....or maybe even a few other categories too! Bob Back to the topic!
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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 Last edited by BobBrisket; 02-09-2013 at 08:39 PM.. |
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02-09-2013, 09:14 PM | #22 |
Full Fledged Farker
Join Date: 01-15-13
Location: Reno, NV
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I would start with only 8-10 lit coal, and not putting any extra in your chimney. It takes a little bit for the temp to come up but a slow moving temp is far easier to control, especially from a novice (like me). Also, i dont know why your chicken went dry at 180. I actually just did some a few hours ago let it cook till 170 when i basted it with sauce and cranked the heat to carmelize it. Although i had dark meat.
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02-09-2013, 09:29 PM | #23 |
somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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It makes me SMILE. Dammit, the PBC is a neat piece of machinery. Its fun. Its handsome. The PBC works. I've got lots of choices when I cook, as most Brethren do, enjoy the challenge-the smoke-the coals and the meat. And beer.
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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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Thanks from: ---> |
02-09-2013, 09:46 PM | #24 |
Knows what a fatty is.
Join Date: 01-17-13
Location: Frisco, texas
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My only REAL complaint is that I can't shut it down without some sort of mod. So it just runs till its out of charcoal, not a big deal but I'd like to be able to shut it down quicker.
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(2) Large BGE |
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02-09-2013, 10:39 PM | #25 |
Full Fledged Farker
Join Date: 01-15-13
Location: Reno, NV
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Im not to big on the PBC scene, but wtf?????? you cant shut it down whenever you want?????
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02-09-2013, 10:43 PM | #26 |
is One Chatty Farker
Join Date: 10-29-11
Location: Chicagoland
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Agreed.
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Weber One Touch Gold 2001 Weber Genesis that is no longer used since the OTG |
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02-09-2013, 11:32 PM | #27 | |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Quote:
At factory setting: Fully shut down: One thing I did was I pushed the firebasket all the way up against the inside of the vent. That helped limit intake and helped shut it down a little faster, but honestly, I wasn't looking to save any coal at that point.
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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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02-09-2013, 11:55 PM | #28 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Have you decided if you are going to get a WSM, PBC, or some other type of smoker yet?
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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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02-10-2013, 12:05 AM | #29 | |
is one Smokin' Farker
Join Date: 11-26-12
Location: Saint Louis MO
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Quote:
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18" OTS, 22" OTG, SJ Silver, Cimarron Offset, Coleman Bullet, PBC, UDS, QMaster ATC |
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Thanks from: ---> |
02-10-2013, 12:11 AM | #30 |
is one Smokin' Farker
Join Date: 11-26-12
Location: Saint Louis MO
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Soooooooooo.......where are the intake and exhaust controls on this beast???
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18" OTS, 22" OTG, SJ Silver, Cimarron Offset, Coleman Bullet, PBC, UDS, QMaster ATC |
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