Kanco Connection
is Blowin Smoke!
Gorgeous bones Pedro
Gorgeous bones Pedro
Can't wait to welcome you to the club electron! You're gonna love the PBC when you get it. Make sure you order one with your military logo on it. :thumb:
Until then, be safe brother!
Lesson learned from PBC cook #2 — if you're going to try and get a single 10 lb. shoulder to shreddable temperature, start earlier. Took 7 hours to get to 165 (took off the hooks and wrapped at 154, where it was stalled), with likely two more hours needed to hit 205, and the pit temp was starting to drop. Smaller pieces would likely have been no problem.
Thanks for the welcome. I’ve been cruising through this thread the last couple weeks just seeing the different things people are doing with them. I use my traeger pretty regularly but it’s so easy that I’ve started to get bored. This will be a fun go to on the weekends for beef and pork ribs as well as some tomahawk ribeyes every now and then. It will be fun to get into the charcoal game as I’ve been using pellets for the last 2 years
That seems to be a low temp problem as it should not take 7 hours to hit 165 on a 10# shoulder.
Did you light 40 coals to begin with? I've had longer cook times when I've used fewer coals in the chimney to being with. The other thing that will lead to longer cook times is having multiple items in at the same time.
Yeah I'll be curious to hear a comparison from you as I've thought about buying a Traeger a few times just for the simplicity. Not sure I'd actually buy one though. This site is bad on the wallet sometimes. All the amazing food you see cooked here makes you wanna buy every cooker available....lol
Short chimney full. Cooking chamber probe shoes 265–280 pretty consistently all the way through until hour 7, when it started to drop. Wrapping didn’t seem to really speed through the stall any, though I kinda had to patch it together, as I didn’t have any extra-wild foil. If dinner time hadn’t been imminent and the morning alarm not quite so early, I would have let it go however much longer it needed.
Don’t consider it a failure, though, by any means. Juicy, delicious, just the right amount of smoke. Wife quote: “I’ve been eating your cooking for 30 years, and it’s all been good, but this may be the best thing you’ve ever cooked.”
My neighbor has had issues getting his pork butts done before the fuel runs out. He is a lighter fluid starter guy and I told him he is probably getting inconsistent starting result because of that.
I have about 8 cooks under my belt with the PBC Jr. I am having real issues with long cooks such as butt. I start off with 20 KBB coals is the chimney and then dump into the basket. Every time I cook a butt I have to add KBB. Its taking 8-10 hours to get to 205. Is it just the Jr? I'm kind of wishing I went with just a regular PBC.
I get the PBC emails. My sense of humor was tweaked by the one I received today. The selling point of the PBC has always been "set and forget", no monitoring temps needed.
One of the bullet points of the email,
"Thermoworks Smoke
Temperature guessing games are over!"
with this link.
https://www.thermoworks.com/Pit-Bar...il&utm_term=0_fcff6660d6-cfba08309a-479086213