The PBC explained! By P, B, and C....
http://www.pitbarrelcooker.com/vide...il&utm_term=0_fcff6660d6-5b014bf55a-322608441
http://www.pitbarrelcooker.com/vide...il&utm_term=0_fcff6660d6-5b014bf55a-322608441
Pit Barrel Cooker (PBC) Appreciation Thread
- Thread starter AClarke44
- Start date
BecknCO
Knows what a fatty is.
- Joined
- Jun 18, 2013
- Location
- Denver, CO
Hey guys - about how many wings or pounds of wings do you think I can do in one batch on the grill grate for the PBC?
I've found about 14-16 whole wings or 28-30 split wings is about all that will fit on the grate
Ok, I'll ask!
I'm to the point of frustration with my PBC.
I thought maybe it was the new Weber coals last weekend. The weekend before that, it was pretty cold I think. I used straight KBB the first time and lit and started the burn exactly as the instructions line out. Last time I used the new Weber coals and well, we've been through that.
This time I used about 2/3 KBB and about 1/3 lump thinking that mix should run hotter and more consistent. I even left the lid off for 10 minutes after dumping the chimney to make sure I got a good light. The opening on the bottom is about 3/4 open. I'm at 3700 feet elevation.
I love the flavor this gives my cooks. However, I was sold on it running itself somewhat and doing that hot and fast. That is not happening for me.
I'm to the point of frustration with my PBC.
I thought maybe it was the new Weber coals last weekend. The weekend before that, it was pretty cold I think. I used straight KBB the first time and lit and started the burn exactly as the instructions line out. Last time I used the new Weber coals and well, we've been through that.
This time I used about 2/3 KBB and about 1/3 lump thinking that mix should run hotter and more consistent. I even left the lid off for 10 minutes after dumping the chimney to make sure I got a good light. The opening on the bottom is about 3/4 open. I'm at 3700 feet elevation.
I love the flavor this gives my cooks. However, I was sold on it running itself somewhat and doing that hot and fast. That is not happening for me.
Attachments
Tried the PBC this weekend with a deflector plate and used briquettes and 4 chunks of cherry. Wow, firstly temps were very stable between 234-251 for 6 hrs which I thought was amazing, I did a rack of ribs and a fatty, sorry no pics but definitely one of the best cooks I have done. A totally different flavour profile which I liked. Thanks Andrew and SSV3 for your input.
Glad you liked the outcome UKSmoker. :thumb: I always use the PBC with a deflector in place to smoke my home cured sausage when I do a fairly small batch. I maintain 170* ish (77*C) consistently doing this. Did a quite a few of them with great success.
I hear you Lloyd! :thumb: I got overwhelmed with "meat only" so now I incorporate bbq into sandwiches, dishes etc. or cooking in general. As for presentation and pics I try to be as thorough as I can. So many times I've gotten frustrated reading a thread and you're left hanging and that's my pet peeve lol
Cibelo
Full Fledged Farker
Glad you liked the outcome UKSmoker. :thumb: I always use the PBC with a deflector in place to smoke my home cured sausage when I do a fairly small batch. I maintain 170* ish (77*C) consistently doing this. Did a quite a few of them with great success.
Hi mate those sausage look fantastic, I have just begun making my own, these are cumberland sausage, I gotta try smoking them over cherry maybe? This was my first attempt at a fatty, sausage meat, sautéed onions peppers and mushrooms with sweet chilli cream cheese and bacon was my homecured treacle pork belly.
Cibelo
Full Fledged Farker
It's my kamado deflector stone. It's just wrapped in foil in the above pic since I don't like it getting greasy and messy.
I set the fire depending on what I'm smoking, put a turkey rack upside down on the fire basket to create an even surface for the deflector, then place the deflector on.
Killer looking sausages and fatty. :thumb: Nothing beats homemade. Cherry is awesome and what I use when I have it for a nice color and light smoky flavor.
Hi mate those sausage look fantastic, I have just begun making my own, these are cumberland sausage, I gotta try smoking them over cherry maybe? This was my first attempt at a fatty, sausage meat, sautéed onions peppers and mushrooms with sweet chilli cream cheese and bacon was my homecured treacle pork belly.
