I don’t get this cooker. I have such a problem with up and down temps. It either runs to hot or barley runs at all. I have been doing split whole chicken on the thing all winter and they have turned out great. Wife loves it. I have had some issues with temps doing the chicken, but managed to get it done. So I decided to do some ribs on the barrel today and sure enough it ran very hot. I did not have a temp gauge in it because you set and forget it and that is what I did today. It just seemed that it ran very hot and my ribs are pretty well done and they are even a bit charred at or about the 3 hour mark. I actually hooked them on both ends today and rotated the ribs every hour to keep consistency. I was surprised as I went out to go check them and they were done. I actually closed the vent a little more before I started as I am at or about sea level and I need just a crack.
As much as I love this thing I think I am going to sell it and get a Gateway or Hunsaker or just keep it for Chicken. I just cannot seem to get a smooth cook and there does not seem to be a way to control the thing if it is running hot other than play with the vent which will screw it all up if you shut it and the thing fizzles out. I used a brand new bag of Kingsford, bought it off the shelf of a busy store this morning. Anybody else have issues with temps or cooking to fast?
Every video I have ever seen I see people checking on their stuff. It is not like I am opening the thing every five minutes. I opened it once an hour to spritz and rotate. I don’t think that is out of line for any cooker.Do you think part of the problem was being in and out of it every hour rotating them? It is really easy to send the temps crazy opening it up often.
I fill a mini weber. Pit barrel says 40 coals. Like I said this think is either blazing hot or barley cooking.You will have to get used to smoking on drums or bullet style smokers like the WSM- no matter which one you go with in the end. You really have to be careful on how long you leave the lid off because you are letting lots of air in and temps can take off. The other thing you will have to be aware of is how much charcoal you light at the start of the cook. I've never felt the need to double hook ribs on mine or with the hanging kits for my WSM or drum smokers. Get some more practice, watch some videos because again once you get the hang of it, the pbc is really easy to use.
I have one of the original barrels and it cooks like a dream , it is getting some age and wear and tear on it , it makes me a little nervous to think of having to replace it with one of the new ones built in china , when that day comes I will probably opt out for a 22 wsm , gateway, Hunsaker or riptangle ….
Every video I have ever seen I see people checking on their stuff. It is not like I am opening the thing every five minutes. I opened it once an hour to spritz and rotate. I don’t think that is out of line for any cooker.
I don’t get this cooker. I have such a problem with up and down temps. It either runs to hot or barley runs at all.
Did not take it wrong, I just gave an opinion back on it. Just seems strange that opening a lid a few times would cause it to run hot. But I know what you mean, it does seem to flare up when you open it.You were commenting on your cook as if you wanted feedback on it. I have hundreds of cooks on mine and don't have this problem, so was just trying to offer up a suggestion.
That is how I see it. That is why yesterday I just did not monitor the temps because I know the thing has a mind of it own so you just let it roll. But the problem yesterday was two racks of ribs in probably 2 hours and 45 minutes. They were good, but they were also over cooked and shared up a bit. It caught me by surprise. This is the problem I am having is it is cooking so up and down that I cannot dial it in. As I said below I think I may have found the problem with the lid being a bit warped.I am one of the few that doesn't care about what temp the barrel is running at. I know about how long it takes for things to cook and I start checking doneness at that time.
My old PBC and the newer one cooks the same.
That is how I see it. That is why yesterday I just did not monitor the temps because I know the thing has a mind of it own so you just let it roll. But the problem yesterday was two racks of ribs in probably 2 hours and 45 minutes. They were good, but they were also over cooked and shared up a bit. It caught me by surprise. This is the problem I am having is it is cooking so up and down that I cannot dial it in. As I said below I think I may have found the problem with the lid being a bit warped.