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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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11-12-2015, 11:04 PM | #1681 | |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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Quote:
Feel free to put a couple wood chunks in with the charcoal if you like.
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Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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11-12-2015, 11:09 PM | #1682 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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Not at all. Just in case you feel you need more briqs, pour some in a charcoal chimney, get it going and dump it in so you don't have to worry about the nasty starter smoke. At that point the brisket would've soaked up all the smoke already or probably wrapped (if you're going to wrap) so either way will work. I personally wouldn't want the thick starter smoke even layering itself on the surface of the brisket if it's unwrapped. Obviously you'll remove the brisket before you put the coals in so you should be fine but if you don't want the brisket laying around until your fresh coals ash over then use a chimney.
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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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11-12-2015, 11:29 PM | #1683 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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Ok guys,
I googled and found a guy "hanging" an 18lb er. He seemed to have trimmed it down but its still look to be pretty big hunk of meat. 18lb er trimmed and he posted a total cook time of 5 hours 40 mins and NO CRUTCH. http://www.letstalkbbq.com/index.php?topic=1936.0
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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) |
1 members found this post helpful. |
11-13-2015, 01:38 AM | #1684 |
Banned
Join Date: 03-14-15
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mine should arrive within 5 business days i think. but i ordered it yesterday. got the ash pan and hinge grate with it.
after reading more i see people have trouble with crispy skin on their chickens but not on turkeys. im assuming because turkeys take longer to cook so the skin has extra time to crisp up? anyway i feel like a big load off my back finally making the decision. $345 for this metal barrel shiny thing and some extra metal parts. im expecting at the very least decent results. |
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11-13-2015, 05:57 AM | #1685 | |
Full Fledged Farker
Join Date: 06-19-12
Location: Warner Robins , Ga
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KomodoKamado BB32/HB Legacy/PBC old style/ MAK 2* ( on order ) |
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11-13-2015, 07:04 AM | #1686 | |
Babbling Farker
Join Date: 05-14-14
Location: Yukon, OK
Name/Nickname : Andrew
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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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11-13-2015, 08:16 AM | #1687 | |
Found some matches.
Join Date: 10-01-15
Location: Seattle WA
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11-13-2015, 09:13 AM | #1688 | |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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Quote:
__________________
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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11-13-2015, 10:15 AM | #1689 |
Got Wood.
Join Date: 08-12-15
Location: South of Boston
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Another new PBC cook here.
So far I have two cooks completed. First cook was 2 racks of St Louis spares and 4 whole chickens. Second cook was a boneless pork roast and a tri tip. I also threw on some chicken thighs on the rack after the hanging meat was done. All cooks were cooked over Stubbs with Wicked good Jake's blend and a few chunks of wood. I monitored my temps with a pit probe and both cooks were hot. Temps ranged from 300 to 325. I adjusted my cooking time and the food was delicious. However, I would like to hone in my starting procedure. I'm planning to fire up the PBC tomorrow for a practice turkey and some ribs. My question is for those who mix in lump. What is your procedure? I filled my basket 3/4 full with Stubbs then topped it off with lump. Then I filled a Weber chimney half full with lump. Once that was glowing hot I poured it over the basket and added by wood. I left the cover off for one minute then closed it and let the cooker warm up for 15 minutes. (I intentionally deviated from the standard procedure. I was cooking for a group and I wanted to err on the side of the cooker being too hot vs too cold.) There will be less pressure this weekend so I would like to start the PBC under 300 for the ribs and then increase temps a bit for the turkey.
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Vision B, Summit Charcoal, Akorn Jr, PBC, PB700 w Savannah Stoker, Kettle, PBC, OC Wrangler |
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11-13-2015, 10:34 AM | #1690 |
Babbling Farker
Join Date: 05-14-14
Location: Yukon, OK
Name/Nickname : Andrew
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If 16Adams responds he has a lump/charcoal mixture that works well for him. He doesn't respond in this thread often but he posts his own threads a lot. He'll answer if you bring it up in one of his threads.
Also Sako (ssv3) cooks with lump. Not sure if he does a mixture but I bet he'll chime in and give you some good advice. I've mixed in lump on one cook but didn't really have a measured amount. To me the most important part is lighting the same amount of charcoal every time to get consistent cook temperatures. Good luck and let's us know what you end up doing and how it turned out. Oh and welcome to the Brethren as well as the PBC club!
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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] Last edited by AClarke44; 11-13-2015 at 02:10 PM.. |
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11-13-2015, 10:43 AM | #1691 |
Got Wood.
Join Date: 08-12-15
Location: South of Boston
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Thanks for the reply.
I lurked for a while on this site and read every PBC topic. What I learned was the most important thing is to have the coals hot at the start. I'll post some pics from my cook tomorrow!
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Vision B, Summit Charcoal, Akorn Jr, PBC, PB700 w Savannah Stoker, Kettle, PBC, OC Wrangler |
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11-13-2015, 10:54 AM | #1692 | |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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Quote:
That's gonna be a nice setup, I betcha i could fit 18-21 racks of BB ribs in it.
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Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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11-13-2015, 01:13 PM | #1693 | |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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Quote:
I haven't done many cooks with mixed lump. Usually it's either, or. The few times I mixed though, I poured in the lump first then topped it with briqs. If I were to guess I'd say 70% lump and 30% briqs. I prefer lump at the bottom because I don't want a raging or hot fire at start up since lump burns hotter and faster. If it helps I start my fires with a weed burner while the basket is fully packed. I get the briqs going on top and it works it's way down to the lump and once the heavy smoke clears about 10-15 mins I placed the meat on and close the lid. In your case you can pour in the lump in the basket, pour the briqs in the chimney, light the chimney and let the briqs ash over. After that dump the briqs over the lump and wait about 5 mins for the unlit lump smoke to clear and hang the meat. The lump start up smoke usually diminishes way faster than briqs. Good luck and keep us posted. PS 16Adams is the man with mixed fuel in the PBC. You may want to PM him. I know he changes he's procedures constantly and improving it.
__________________
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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11-13-2015, 11:23 PM | #1694 | |
Banned
Join Date: 03-14-15
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Quote:
here is my plan first and foremost i just want to get lower vent setting dialed in to plus/minus 275, full load of kingsford which should last 8 hours. no food. i will use my chef alarm temp probe on rebar to monitor temp. approximately 1/4th vent open, 34 briquettes in weber chimney, 3 pieces of newspaper and light. alarm for 15 minutes then dump lit into the basket. close lid, after 15 minutes ill install temp probe on rebar and monitor temp. does this sound like a plan? maybe do 36 briquettes? i usually put veg oil on newspaper when lighting charcoal in my chimney to help lighting the briquettes, and it doees light it faster. im wondering if i should not do that here and if i do, maybe aim for 14 minutes? also im wondering though if i should aim higher than 275 since there is no food in there. here i am overthinking things again, maybe its not this complicated. |
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11-13-2015, 11:33 PM | #1695 | |
Babbling Farker
Join Date: 05-14-14
Location: Yukon, OK
Name/Nickname : Andrew
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Quote:
By the way what I did to dial in my temperature (I like 275° as well) is set the vent cap to the settings according to the instructions (1/4 open for you). Don't tighten the screw too much so you can still make slight adjustments to the vent cap. Use your thermometer inside on the rack in the middle to monitor the temp. Make sure you remember to put both rebar in if you dont cook anything. Make slight adjustments to the vent cap until you get a stable temperature that you like. Once the PBC Is cool, tighten up the screw and you will probably never need to mess with it again.
__________________
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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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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