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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-14-2019, 07:20 PM | #9556 | |
is One Chatty Farker
Join Date: 04-29-17
Location: Aurora, Mo
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Another thing to consider is whether or not there is any wind when you are cooking and if so, where is your lower vent pointed in relationship to the wind. Where I live it's windy about 90% of the time so I really have to pay attention to that and is why I use a windbreak on most of my cooks no matter which grill or smoker I'm using.
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Good One Marshall, Open Range, HB 357 Pro, HB Legacy, M1, Weber Performer, PBC & PBJ. PK360. |
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04-15-2019, 11:36 AM | #9558 |
Got Wood.
Join Date: 11-25-16
Location: Cumming GA
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Rib Rub - i had the SAME exact frustrations for the longest time and I installed the lava gasket-problem solved...doesn't run hot and no smoke coming from lid. I have other issues with the PBC as I still struggle to dial in temps, but I'm going to try 32-35 coals to start with on my next cook and I think that will help. Definitely buy the lava gasket and install that on the lid. The lid will then sit perfectly on the PBC.
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04-15-2019, 11:50 AM | #9559 |
Full Fledged Farker
Join Date: 02-22-18
Location: Northern NJ
Name/Nickname : Pete
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Interesting with the lava gasket. I have it on my GMG, but havent seen/heard anyone using on a PBC.
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Pete @twinningbbqnj - Meadow Creek TS250, Humphrey's Battle Box, PBC, GMG, Weber Kettle |
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04-15-2019, 03:15 PM | #9560 |
Knows what a fatty is.
Join Date: 06-23-16
Location: Oregon City, Oregon
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I hadn't heard of anyone using lava gasket on a PBC either but I think I will give it a try as well. I fight high temps in mine every time I use it and always thought the smoke coming around the lid was fairly normal. I am down to using 12 to 15 coals to start each time. About an hour or so in I am around 300 and climbing so I have to foil my all but one rebar hole and the intake is nearly as closed I can get it. After using it for about a year I have learned to keep a close eye on the temps. The first time I used it the temps were over 400 before I could get it closed down. I am not trying to discourage anyone from buying one though and am a huge fan of them. Once you learn how yours operates you will turn out some terrific food!
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Pit Barrel Cooker, Blackstone 36", Traeger Jr., Vermont Castings Gasser, Thermoworks Smoke |
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04-15-2019, 04:15 PM | #9561 |
Full Fledged Farker
Join Date: 06-27-16
Location: Belmont Shore, CA
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I live across from the beach so it is always breezy to start and then nice and windy later in to the afternoon. I keep the barrel away from directly being hit by the wind so it doesn't take off on me and to also keep the uneven burn from being so heavy.
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Blackstone 36"/The Pit Barrel Cooker/Akorn Jr. |
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04-15-2019, 05:36 PM | #9562 | |
Take a breath!
Join Date: 02-19-18
Location: Cape May NJ
Name/Nickname : Dave
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MAK 2 Star General Pellet, Camp Chef WW pellet with sear box,Pit Barrel Cooker Weber Genesis |
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04-15-2019, 09:45 PM | #9563 |
Got Wood.
Join Date: 09-09-16
Location: Las Vegas, NV
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It's an additional investment, but you could try a partyQ [https://www.amazon.com/BBQ-Temperatu...6614693&psc=1]
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USMC Semper Fi |
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04-15-2019, 09:48 PM | #9564 |
Got Wood.
Join Date: 11-25-16
Location: Cumming GA
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i'm on another forum that's dedicated to PBC owners and talks about lighting methods, leaky lids, etc, etc. There should be NO smoke coming from under lid...only from rebar holes. My understanding is if its coming from the lid there's a leak...probably a warped lid. I had the same temp issues for almost 2 yrs. until i discovered my lid leaked. Installed the gasket around the rim of the lid and not only did it keep temps in check but honestly I tend to have to crack the lid to keep temps up. I tried pounding the lid with a rubber mallet before i installed the gasket and it didn't help (fyi). Hope that helps you guys. Again, having said all that I still struggle a bit with temps where i want but I admit I like to tinker with I'm a control freak so I really have a hard time just 'letting it do its thing' as I want to try to keep the cooker in a certain range.
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04-21-2019, 11:06 AM | #9565 |
Full Fledged Farker
Join Date: 04-27-13
Location: Regina, Canada
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I've only had my PBC for about a month, so I'm not going to pretend that I know more about it then most of you posting about temps in this thread. But the PBC is the first smoker I've used that I can just trust. I have no idea what temp mine runs at. Everything I've cooked on it so far has been better than anything I've cooked before.
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Pitmaker Safe, Kamado Joe Classic, Weber Performer, Napoleon PrestigePro 665 |
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Thanks from: ---> |
04-21-2019, 06:28 PM | #9566 |
On the road to being a farker
Join Date: 04-29-14
Location: Victorville, CA
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Funny my lid, and rim of the barrel is gunked up with so much grease, that is smokes from under the lid, but it doesn't affect my temps. Sure I may pack it to capacity with meat, then I sometimes fight dying temps because of all the condensation, but almost every time I start it up, the temps start in the 350-370 range, but within 10 or so mins, it comes down to 270-300.
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04-24-2019, 12:06 PM | #9567 |
Knows what a fatty is.
Join Date: 10-18-17
Location: Fuquay Varina, NC
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Going to try something new this weekend and wanted some advice. I've had a lot of issues lately with KBB (seems that it's a common problem) so i'm planning to switch to Blues Hog Lump as my local butcher sells it. I've never used lump charcoal before so was hoping to get some advice/tips for using it with the PBC.
Also, my local butcher has their prime brisket on sale this week for $3.99# so i'm planning on picking one up and cooking it on Saturday. I've never done a brisket before (did a flat once with poor results) so any advice/tips for cooking the brisket on the PBC with the Blues Hog charcoal will be greatly appreciated. I do have some Oakridge BBQ Black Ops Brisket Rub that I was planning to use on the brisket. Thanks for your help! |
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04-24-2019, 12:52 PM | #9568 |
Got rid of the matchlight.
Join Date: 08-10-16
Location: Grafton, WI
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Lava gasket?
Had the same issue as RibRib. Fought (wildly) inconsistent temps for the first year. Finally went with PartyQ. It holds it steady, but there’s no way I can get the cook times others are reporting. 3 hours and I’m adding more KBB.
I sure don’t think my lid is warped, but this lava gasket seems like it might be something to add - just because. Where should I look for it? Does It come in a roll like weatherstripping? Or is there a pre-made for diameter of PBC? Just pushing into groove in lid and letting weight hold it down? You don’t need to pound the lid (with gasket installed) down like a 5gal paint bucket? Thanks! ER
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Pit Barrel Cooker, 18.5" Weber Kettle, S-330 Gasser, C3H8 Go-Anywhere |
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04-24-2019, 01:25 PM | #9569 |
Full Fledged Farker
Join Date: 06-27-16
Location: Belmont Shore, CA
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Count me as another one interested in the gasket thing. My seal hasn't been as tight since moving in September of 2017. I can get it to a point where it isn't too bad but I feel like it moves a bit from side-to-side. Smoke will be coming out of the lid on the left side so then I move the lid to the right a bit and now the left side is fine but the smoke is coming out of the right. I dick around with it for a bit to find a happy medium but it wasn't like that before the move.
Another question. I haven't cooked in maybe six weeks so I'm looking forward to doing so on Saturday. Was thinking about getting six racks of ribs but was wondering if anyone halves their racks? How were your results? The ends near the coals can be too overcooked at times so I was thinking about cutting them in half so they aren't so close. Can allow for different sauces for those I decide to sauce as well.
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Blackstone 36"/The Pit Barrel Cooker/Akorn Jr. |
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04-24-2019, 03:39 PM | #9570 | |
Babbling Farker
Join Date: 08-09-16
Location: Random Point In Time and Space
Name/Nickname : Parental Assigned Label
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Quote:
Check out these older posts in the thread. https://www.bbq-brethren.com/forum/s...rs#post3906815 |
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Tags |
hanging meat, Hooking meat, Noah Glanville, PBC, PBJ, pit barrel cooker, pit barrel junior, pork butt, set it and forget it |
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