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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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07-14-2015, 11:34 PM | #781 |
Full Fledged Farker
Join Date: 06-23-11
Location: Orange, VA
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I was going to ask this in a separate post, but thought it made more sense to just ask it here instead. Are you guys happy with the smoke flavor the PBC produces? I saw where another member here said that there was no difference in the smoke flavor in his foods whether he added wood or not and that peaked my curiosity.
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07-15-2015, 01:11 AM | #782 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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I'm happy with the smoker flavor. I don't use any wood chunks with it other than cherry chunks here and there but that's more for color than anything. Plenty of smoky flavor with lump or briquettes. I've noticed I get more smoky flavor using Stubbs briqs since it seems to contain more hardwood in the mixture. I also get a really nice smoky flavor using straight lump. Plus you get the fat drippings on your fire which evaporate and create a smoke fog of sorts and give your meat more flavor.
I've only used Kingsford Comp briqs in mine and the smoke flavor is more subtle.
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LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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07-15-2015, 07:53 AM | #783 |
Got rid of the matchlight.
Join Date: 07-13-15
Location: NC
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Ordered my PBC on Monday, should be here (North Carolina) Friday. Looking forward to some good meats.
Planning on cooking some ribs and a pork butt for pulled pork on Saturday. We're having guests over the following weekend and were thinking of doing 2 butts. I have a question regarding cook times - is the cook time the same for 2 butts as it is for 1? Does cook time get longer when you add more meat? I ask because years ago we used to do beer can chickens on the gas grill. A single chicken would cook in 1.5 hours. Decided to do 2 chickens one time, expecting the same or maybe 2 hours, and it ended up taking 3! Don't want to promise some good Q and then have to make my guests wait. Thinking I'll start a notebook in either Evernote, OneNote, or even Excel or Google Docs spreadsheet to track my cooks. Include info like: Date, Start Time, Type of Meat, Amount of Meat, Outside Temp, Inside Temp at 1, 2,...hours, meat temp at 1, 2....hours, Total Cook Time, and Comments. Anyone else doing that? Have a template to share? Thinking spreadsheet may be best because then I could filter by type of meat etc before a cook to remind myself what to expect. Imagine that with time & experience, it would get less use. Watching videos and this forum until Sat Thanks! |
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07-15-2015, 08:59 AM | #784 |
is One Chatty Farker
Join Date: 05-05-14
Location: Winter Park, FL
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I have not cooked two butts, but I did cook a butt and a chuckie at the same time. I did not notice any difference in the butt's cook time.
I WISH I was disciplined enough to keep a cook log. I think it would be very beneficial!
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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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07-15-2015, 09:08 AM | #785 |
Babbling Farker
Join Date: 05-14-14
Location: Yukon, OK
Name/Nickname : Andrew
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Welcome Blcarney! You'll love your PBC! I recommend following the YouTube videos to a T the first time you cook. Then from there you can experiment. From what I've seen cook times will vary. Use the times given as a guide for timing but realize your cooks may be longer or shorter. Once you figure it out though your times will remain the same as long as you light your coals, leave your intake set, and cook the same every time.
Good luck and get ready to post some pics of your cooks for us!
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My cooker fleet: Recteq RT-700 Weber Spirit E-210 with GrillGrates 22.5 Crimson Weber Premium Char-Broil Big Easy Oil-Less Turker Fryer LoCo 80qt crawfish kit Re-homed cookers: Black Weber OTG (Happy Hapgood) Pit Barrel Cooker (PBC) Char-griller Akorn 28” Blackstone Pro Series Oklahoma Joe’s Bronco Check out the PBC Appreciation Thread! [url]http://www.bbq-brethren.com/forum/showthread.php?t=210239[/url] |
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07-15-2015, 09:27 AM | #786 |
Full Fledged Farker
Join Date: 03-15-14
Location: Johnstown,PA
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My last cook on the PBC I used 1/2 briquettes and 1/2 lump. I got the same amount of smoke flavor (which I have always been pleased with) but it burned a bit hotter and the ends of the ribs close to the coals were a bit overdone. I agree with following the videos, they are quite helpful, but I think you'll have to do some tweaking and experimenting to suit your own cooks. My cooking times have been around 45 minutes longer than the folks at PBC have said.
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Pit Barrel Cooker Cheap Weber Kettle Weber Q |
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07-15-2015, 09:28 AM | #787 | |
Take a breath!
Join Date: 11-29-09
Location: Alabama
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Quote:
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PBC,2002 Weber Genesis Silver(rebuilt),GrillGrates, Party Q |
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07-15-2015, 09:30 AM | #788 | |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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Quote:
http://virtualweberbullet.com/cookinglog.html http://amazingribs.com/tips_and_tech...oking_log.html
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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07-15-2015, 09:32 AM | #789 | |
Take a breath!
Join Date: 11-29-09
Location: Alabama
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Quote:
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PBC,2002 Weber Genesis Silver(rebuilt),GrillGrates, Party Q |
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07-15-2015, 10:37 AM | #790 | |
Found some matches.
Join Date: 07-14-15
Location: Stratford, CT
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I am a new PBC owner! This thread has had a wealth of information and inspiring pictures. So thanks to all of you contributing.
I have cooked with the PBC 3 times. I never BBQ'd anything before. I am getting better each time. The first cook I had the 'sea level' long cook time problem. My chicken and ribs finished at the same time! Almost 4 hours. I followed the instructions on the video exactly for using a chimney to start (15 minutes). After that I did some looking around and found this post here at BBQ Brethren that helped me: http://www.bbq-brethren.com/forum/sh...0&postcount=23 Quote:
I love this thing. Everything comes out delicious. So far I have cooked ribs twice, chicken three times, bratwurst once and a pork tenderloin once. A pork butt will be next. Now I just need to take and post some pictures. |
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1 members found this post helpful. |
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07-15-2015, 10:44 AM | #791 |
Babbling Farker
Join Date: 05-14-14
Location: Yukon, OK
Name/Nickname : Andrew
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Welcome Sully! Glad you are enjoying your PBC and overcoming issues. I'm thinking about calling Noah and see if he has any more/different advice for the guys at sea level that have the falling temps, but I believe what you quoted is probably the most valid answer still. Looking forward to seeing your cooks!
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My cooker fleet: Recteq RT-700 Weber Spirit E-210 with GrillGrates 22.5 Crimson Weber Premium Char-Broil Big Easy Oil-Less Turker Fryer LoCo 80qt crawfish kit Re-homed cookers: Black Weber OTG (Happy Hapgood) Pit Barrel Cooker (PBC) Char-griller Akorn 28” Blackstone Pro Series Oklahoma Joe’s Bronco Check out the PBC Appreciation Thread! [url]http://www.bbq-brethren.com/forum/showthread.php?t=210239[/url] |
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07-15-2015, 12:52 PM | #792 | |
Knows what a fatty is.
Join Date: 06-18-14
Location: Hazlet, NJ
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I know the PBC is set & forget, but I run statistics for a living so it's in my DNA. I will note that I still cook to feel, I just like keeping a record. Last time i did an overnight cook of 2 butts was the following: Pulled & wrapped in foil at 6:04:13 Total cook time of 8:02:16. Rested for 2:01:25 Here's the list of what I track: Date Vendor Meat(beef, pork, chicken) Type (brisket, chuckie, boston butt, whole shoulder, whole chicken, thighs, etc) Grade Weight (I usually do an avg of the total qty & just put a per piece weight) Smoker temp start(when I put it on the hooks) meat temp start (same as above) Time Wrapped/Sauced Meat temp Wrapped/Sauced Smoker temp after wrap/Sauce Temp pulled Total Cook time Rest time Rest temp finish Results(comments)
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PBC 18.5 Kettle |
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1 members found this post helpful. |
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07-15-2015, 02:17 PM | #793 | |
Got rid of the matchlight.
Join Date: 07-13-15
Location: NC
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To make sure I'm reading you correctly, you pulled & wrapped the butts (never thought I'd type those words in that order) at 6:04, then back in the PBC for 2 hours, then rested for 2 hours? Total time = 10 hours? Or did you pull / wrap at 6 hours, then rest for 2 hours? |
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07-16-2015, 03:01 PM | #794 | |||
Is lookin for wood to cook with.
Join Date: 07-08-15
Location: Boston, MA
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07-16-2015, 03:10 PM | #795 | ||
Is lookin for wood to cook with.
Join Date: 07-08-15
Location: Boston, MA
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Ever since I started following "the guide" the temperature is a lot more controlled, but I am still having some issues (see my previous post). I will try lighting a few more briquettes and leaving them in the chimney for a few more minutes and I am hoping this will help some. |
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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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