viodea
Knows what a fatty is.
I run mine at 300...I just always turn intake away from the wind and adjust the intake as needed.
Do you need to open the intake more than the recommendation from PBC to reach 300 consistently?
I run mine at 300...I just always turn intake away from the wind and adjust the intake as needed.
I've heard people say to run it 90 degrees from the wind. Then you still get airflow but it doesn't over run the temp.
Do you need to open the intake more than the recommendation from PBC to reach 300 consistently?
I've heard people say to run it 90 degrees from the wind. Then you still get airflow but it doesn't over run the temp.
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?
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.
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.
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??
Sake uses a potato at the end.
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.
Thanks for the info, and great looking food!
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.
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.