viodea
Knows what a fatty is.
Do you need to open the intake more than the recommendation from PBC to reach 300 consistently?
Pit Barrel Cooker (PBC) Appreciation Thread
- Thread starter AClarke44
- Start date
Do you need to open the intake more than the recommendation from PBC to reach 300 consistently?
viodea
Knows what a fatty is.
I'm not sure about this. I'm afraid if the wind is high enough, it's going to suck air from the intake like a spray gun.
P
pharp
Guest
Not always..I just adjust as needed. After I put charcoal in I usually open or close as needed. Once it gets about where I want I close down either all the way or an 1/4 inch or so.
TealStBBQKing
Full Fledged Farker
+1 this has definitely helped me on windy days
NY Pork Junkie
Knows what a fatty is.
Here is my latest invention for the PBC. I call it a Pork-Swing. I use it for pork butts on the numerous occasions where I have other things hanging in the PBC, and I can't put the stock grate in when the butt hits 165 and needs to be foiled and put on a grate. No more finishing butts in the oven for me! Total cost is about $12.00 and it takes about 20 seconds to make.
hs106
Is lookin for wood to cook with.
Here is my latest invention for the PBC. I call it a Pork-Swing. I use it for pork butts on the numerous occasions where I have other things hanging in the PBC, and I can't put the stock grate in when the butt hits 165 and needs to be foiled and put on a grate. No more finishing butts in the oven for me! Total cost is about $12.00 and it takes about 20 seconds to make.
Any concern that the chain links are not made of stainless steel?
NY Pork Junkie
Knows what a fatty is.
Yeah, my goal is 100% stainless steel so that I can just toss the Pork-Swing in the dishwasher when after each cook. I used carbon steel #14 jack chain just for it's maiden voyage (pictured) because I was too impatient waiting for all of my stainless steel chain to come in via snail mail. Now I'm swimming in small stainless steel chain. I've got 35' in total!!!:shocked:
I overbought the small SS chain because it's one of those things where $1.00 worth of chain costs $6.00 in shipping. If anybody wants to build one of these, send me a pm and I'll send you a few feet in an envelope via USPS for free. It was this thread that talked me into buying a PBC and boy am I glad I did! After I bought it, it was this thread that taught me how to go from a gasser only neanderthal to a fatty smoking, pork butt pulling, rib hanging, drum tender. Thanks guys!
I bought 5' of jack #12 304 stainless steel jack chain from McMaster Carr to replace the temporary carbon steel chain. Soon after I ordered the SS jack chain, I found 27 ft of some great 304 SS 6mm curb chain for $15. Next I bought 30" of 9mm 304 SS curb chain necklace on Amazon because I knew it would come in 2 days. My 8" swing is currently sporting the 9mm jack chain. Now my swing has some bling!:razz:
Having tried the curb chain I can say without hesitation that it's superior to the #14 jack chain. The jack chain is kink prone, it's very difficult to clean, and worst of all, each link is essentially a 1/2" long double-link, and the links are too small to get a hook through, so the chain has to actually sit on top of the chain. That makes finding a precise balance point a bit fiddly. The curb chain is much less prone to kinking, slides fluidly over the hook to a perfect balance point, is much easier to clean, and frankly just looks kind of awesome!:icon_smile_tongue: I'll post a pic in a bit.
Kanco Connection
is Blowin Smoke!
I love the ingenuity, NYPJ. Thanks for sharing.
pocketflask
Well-known member
In regards to baby backs, you can significantly reduce your cooking time if you cut them first then cook. Hour to hour and a half maximum. No wrapping or anything obviously.
Just popping back in to say thanks for the idea and tips. Took the PBC tailgating and did buffalo turds on the grate with three racks of baby backs cut in individual "riblets", placed in baskets, and hung. Ribs took about 90 minutes and were plenty tender with just the right amount of smoke. The PBC was a hit. People kept walking by asking what was in there. Sorry for the lack of pics. I was more basted than the ribs by the time the food came off.
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In regards to baby backs, you can significantly reduce your cooking time if you cut them first then cook. Hour to hour and a half maximum. No wrapping or anything obviously.
What is the low-down on your hanging skewers? I just posted a new thread with a prototype idea I'm working on. I'm curious what is keeping your meat from falling off??
Stlsportster
Babbling Farker
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Sake uses a potato at the end.
Glad you tried and like it. It's like in between smoked and grilled. Good stuff.:thumb:
I only used potatoes at the end as insurance just in case. I stopped using potatoes altogether for a while now.
These skewers are plenty available here so I just looped the ends into hooks for hanging in the drums. I hang beef, ground beef, pork, wings, sausages etc without any issues. I plan on doing Churrasco soon.
This was on Sunday in the Hunsaker drum
Ground beef/pork kabobs
Pork shoulder chunks also
Nothing fell or burnt
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Thanks for the info, and great looking food!
Thanks! I just posted on your thread too with a few more pointers that came to mind.
SouthernSmokeRings
Knows what a fatty is.
New member here. I received a PBC this week for my birthday and am using it for the first time today to cook a slab of ribs. Been looking forward to this for a while. I'll try to post some photos later of how it turned out.
Bob C Cue
Quintessential Chatty Farker
Welcome to the BBQ and PBC Brethren! Looking forward to your pics.
LloydQ
is One Chatty Farker
You are gonna love it! I strongly urge you to pick up a chicken too!
