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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-02-2013, 09:27 PM   #16
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Man That Looks So Good !! Thanks for sharing the Pron !!
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Unread 02-02-2013, 09:40 PM   #17
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Those look mighty damn good!
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Unread 02-02-2013, 09:44 PM   #18
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Nice yard bird, good pics!
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Unread 02-02-2013, 09:45 PM   #19
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Great looking Chicks Ron
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Unread 02-02-2013, 09:45 PM   #20
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The thighs took 1 hour 15 minutes to 175 internal. The had a nice smoky flavor and were very juicy.



The breasts also took 1 hour 15 minutes to 160 internal. These were big breasts. They were also very juicy.



The fatties went two hours to 175 internal...



Overall I was impressed with the PBC. After I took the chicken halves off I checked the temp again and it was running at 330 degrees. It was still at 330 after the breasts and fatties came off. That was a total of 4 1/2 hours at that point and there was still fuel left.

I ran hotter that anticipated but that is probably sue to the hardwood charcoal vs. Kingsford briquettes. I may adjust the intake to cool it down and continue to use the Rancher, but I may buy a bag of Kingsford Blue to try (shudder).

If I have one complaint it is that there is no way to shut it down. You have to let the fire burn out or deal with dumping live fire out of it. At home that's not a big deal except it's burning more fuel, but if I wanted to use it at a comp I would have to dump the fire in order to cool it off to pack up.
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Unread 02-02-2013, 09:46 PM   #21
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Quote:
Originally Posted by oifmarine2003 View Post
Looks good Ron! What 'burb?
Thanks. Batavia.
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Unread 02-02-2013, 10:15 PM   #22
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Quote:
If I have one complaint it is that there is no way to shut it down. You have to let the fire burn out or deal with dumping live fire out of it. At home that's not a big deal except it's burning more fuel, but if I wanted to use it at a comp I would have to dump the fire in order to cool it off to pack up.
I'm a HUGE fan of the PBC... just did 2 chickens tonight...the people that ate it were BLOWN away. Hands down the BEST chicken they have ever had, period! :)

However, the "not shutting her down after a cook" thing does kind of bug me. Thinking I'm gonna try something... going to get a few flat "refrigerator" style magnets to put over the holes after a cook. Just pull out rebar and place magnets, and put one that is considerably larger than hole on bottom...thinking that just may choke it out. I hope!
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Last edited by Ron_L; 02-02-2013 at 10:22 PM.. Reason: Fixed broken quote
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Unread 02-02-2013, 10:18 PM   #23
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I'd hit all o dat! Did you cut into the halves? Don't know if it's due to the hangin, but I found pockets of juice between the thigh rests up against the cavity. Never really gotten that when flat on the grate cause gravity makes it run out.
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Unread 02-02-2013, 10:21 PM   #24
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Quote:
I'm a HUGE fan of the PBC... just did 2 chickens tonight...the people that ate it were BLOWN away. Hands down the BEST chicken they have ever had, period! :)

However, the "not shutting her down after a cook" thing does kind of bug me. Thinking I'm gonna try something... going to get a few flat "refrigerator" style magnets to put over the holes after a cook. Just pull out rebar and place magnets, and put one that is considerably larger than hole on bottom...thinking that just may choke it out. I hope!
You could probably use corks to plug the rebar holes. A decent sized magnet placed between the drum and vent flap might do it just enough to choke it out.
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Last edited by Ron_L; 02-02-2013 at 10:24 PM.. Reason: Fixed broken quote
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Unread 02-02-2013, 10:23 PM   #25
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Quote:
Originally Posted by rwalters View Post
I'm a HUGE fan of the PBC... just did 2 chickens tonight...the people that ate it were BLOWN away. Hands down the BEST chicken they have ever had, period! :)

However, the "not shutting her down after a cook" thing does kind of bug me. Thinking I'm gonna try something... going to get a few flat "refrigerator" style magnets to put over the holes after a cook. Just pull out rebar and place magnets, and put one that is considerably larger than hole on bottom...thinking that just may choke it out. I hope!
That's an interesting idea. If you try it please let me know.
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Unread 02-02-2013, 10:24 PM   #26
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Quote:
Originally Posted by BobBrisket View Post
I'd hit all o dat! Did you cut into the halves? Don't know if it's due to the hangin, but I found pockets of juice between the thigh rests up against the cavity. Never really gotten that when flat on the grate cause gravity makes it run out.
Yep. I let them cool enough to touch and then broken them into quarters so I could bag them. Tons of juice!
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Unread 02-02-2013, 10:25 PM   #27
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If the magnets don't work (I'm sure they will), you could also jsut ball up some foil and jam it in there! Not that I am biased towards foil or anything.
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Unread 02-02-2013, 10:32 PM   #28
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Is that a legal use of foil?
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Unread 02-02-2013, 10:39 PM   #29
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Quote:
Originally Posted by rwalters View Post
I'm a HUGE fan of the PBC... just did 2 chickens tonight...the people that ate it were BLOWN away. Hands down the BEST chicken they have ever had, period! :)

However, the "not shutting her down after a cook" thing does kind of bug me. Thinking I'm gonna try something... going to get a few flat "refrigerator" style magnets to put over the holes after a cook. Just pull out rebar and place magnets, and put one that is considerably larger than hole on bottom...thinking that just may choke it out. I hope!
Fine idea!
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Unread 02-02-2013, 10:46 PM   #30
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Maybe Noah's reading this, and will start including "PBC" magnets... how cool would that be??
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