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Old 05-16-2015, 03:56 PM   #60
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Join Date: 05-05-14
Location: Winter Park, FL

I usually fire mine up every weekend and cook enough to provide meals throughout the week. I will cook tomorrow. I will hang pork spareribs and chicken, ABTs and a chuck steak.

Timing is something you can experiment with on the PBC. You should get a solid 6 to 8 hours from a coal basket. My plan for tomorrow:

- Chicken and ribs on at the beginning of the cook
- Chicken off at two hours, ABTs and chuck steak on
- Ribs off at 3 1/2 to 4 hours, ABTs off at the same time
- Chuck steak stays on until probe tender

Everything will be hung. I may transition the chuck steak to wrapped in butcher paper on the grate once everything else is off.
Weber One-Touch Silver 22.5 (1995)
Pit Barrel Cooker - Original Version
Potjie Pot cast iron 5 Gallon
Thermoworks Smoke, Red "Backlit" Thermopen, Red ChefAlarm, Red Thermopop
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