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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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12-28-2012, 10:22 PM | #61 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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12-28-2012, 10:25 PM | #62 | |
Full Fledged Farker
Join Date: 11-26-11
Location: Valparaiso, IN
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Quote:
Can you offer any advice on my charcoal question? |
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12-28-2012, 10:45 PM | #63 | |
is one Smokin' Farker
Join Date: 11-26-12
Location: Saint Louis MO
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Yes, ribs do char a little bit on the end closest the fire but they are not burned or ruined, at least not by my definition. They just have a bit more bark than the rest of the slab. If the extra bark isn't your cup of tea, the easy solution is to cut and hang half slabs.
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18" OTS, 22" OTG, SJ Silver, Cimarron Offset, Coleman Bullet, PBC, UDS, QMaster ATC |
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12-28-2012, 11:05 PM | #64 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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As for the charcoal load question, they do recommend using a full basket (8 lbs) for each cook. However, as you get used to cook times you can "cheat" by adjusting according to the load and the maximal cook time. For example, tri-tip takes only 35 minutes, so I use about half a basket. Chicken halves take about two hours, so if I'm only cooking a few (four or less halves) I'll use about 2/3 of a basket.
All that said, I HIGHLY recommend starting out with a full basket for each cook. Again, once you get a good feel for it then start to color outside the lines. I hope this helps. John |
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12-28-2012, 11:28 PM | #65 | |
Quintessential Chatty Farker
Join Date: 06-08-12
Location: Columbia, TN
Name/Nickname : Robb
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__________________
MAK 3 Star — Camp Chef FTG 900 — 26.75 Weber kettle — Weber Q3200 Follower of Jesus, Husband of 1, Father of 9, Lover of people "Ya don't win friends with salad!" Come follow my adventures on Instagram: @rwaltersbbq |
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12-28-2012, 11:31 PM | #66 |
Quintessential Chatty Farker
Join Date: 06-08-12
Location: Columbia, TN
Name/Nickname : Robb
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Everything John said! I've used a good number of different cookers... this guy is just different... and soooo stinking easy :)
__________________
MAK 3 Star — Camp Chef FTG 900 — 26.75 Weber kettle — Weber Q3200 Follower of Jesus, Husband of 1, Father of 9, Lover of people "Ya don't win friends with salad!" Come follow my adventures on Instagram: @rwaltersbbq |
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12-29-2012, 01:15 AM | #67 |
On the road to being a farker
Join Date: 09-04-06
Location: Orange Co Calif
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Mines supposed to be landing tomorrow...got some Prime Costco tri-tip and going to pick up some chicken tomorrow...can't wait to try her out...
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12-29-2012, 07:23 AM | #68 |
Full Fledged Farker
Join Date: 11-26-11
Location: Valparaiso, IN
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Thanks for the advice.....Haven't even cooked on this thing yet and I'm trying to convince myself to order another at the $225 price.
I guess practice makes perfect, so I'll go chicken halves for first run followed by ribs. Unfortunately, the tri-tip will have to wait until I have time to make a Restaurant Depot run. |
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12-29-2012, 10:47 AM | #69 | |
Full Fledged Farker
Join Date: 08-21-09
Location: Meredith NH
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Quote:
http://www.bbq-brethren.com/forum/sh...d.php?t=150239
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Frank [COLOR="Green"][COLOR="SeaGreen"][/COLOR][/COLOR] Blaz'n Grill Works -Grand Slam 22.5" WSM -UDS (Pat) 22" weber Weber Genesis S-330 Camerons Stovetop Smoker Super-Fast Splash-Proof[COLOR="Red"] RED[/COLOR] Thermapen [FONT="Verdana"][COLOR="SeaGreen"][B] [I] Imbas Certified MOINK Baller [/B][/I] [/COLOR][/FONT] ______________________________________________________________________________________________ |
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12-29-2012, 10:54 AM | #70 |
Got Wood.
Join Date: 02-25-11
Location: Macon, Ga
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Waiting on Fedex to deliver mine today. First cook is going to be chicken. I am stoked.
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12-29-2012, 11:16 AM | #71 |
Full Fledged Farker
Join Date: 07-10-12
Location: columbus Junction, iowa
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I'Ve had mine for about 3 months now and I use it every weekend. My first cook was chicken and I was immediately impressed. Best Chicken I have ever cooked and the best thing is I didn't have to babysit the cooker. I just put it on and 2 hours later it was cooked to perfection. Since then I have done Butts/Tri tips/Ribbs Let me tell you...you can't beat it. Do your self a favor and get one. You wont be sorry.
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12-29-2012, 12:10 PM | #72 |
Full Fledged Farker
Join Date: 04-30-11
Location: northern california
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i've cooked on a 55 gallon drums. did not like them. family didn't either. the flavor off the food from 55 drum was always terrible. my family hated it. they couldn't wait until i got rid of them. since i got the Pit Barrel Cooker my food comes out very flavorful. very easy to use. no adjusting anything. i can put more food in my PBC than i every could my old 55 drums. chicken, ribs, tri, butts and veges all come out fantastic. no turning or anything. take the food off when done. it is not new to hang your food in drums but the Pit Barrel Cooker sure it taste better. if you own a 55 gallon drum great. if you want your food to taste better get a PBC.
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PBC, Cobb grill, Weber Mastertouch, Gosun solar cooker. |
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12-29-2012, 04:05 PM | #73 |
Full Fledged Farker
Join Date: 11-26-11
Location: Valparaiso, IN
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She's here!!! Chicken is prepped, and coals are burning.......just waiting to hang the yardbirds. I'll post pics later on. Thanks for talking me into this.......I'm gonna love this PBC.
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12-29-2012, 04:11 PM | #74 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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12-29-2012, 04:14 PM | #75 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Don't forget to take the horseshoe stand out of the bottom of the barrel. Believe it or not, some people have.
John |
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