|
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. |
|
Thread Tools |
06-06-2019, 09:21 PM | #9646 |
Quintessential Chatty Farker
Join Date: 05-16-14
Location: St. Louis, MO
|
Good to see you posting Andrew. I also have been remiss in posting much here. I'll try to do better!
__________________
MAK 1Star Weber OTG Pit Barrel Cooker Thermapen Classic Thermoworks Smoke [I]Ephesians 2:8-9 For by grace you have been saved through faith. And this is not your own doing; it is the gift of God, not a result of works, so that no one may boast[/I]. |
|
Thanks from:---> |
06-08-2019, 08:00 PM | #9647 | |
Got Wood.
Join Date: 05-20-18
Location: Tyler, Texas
Name/Nickname : DCBC
|
Quote:
This. The whole point of the PBC is to light it, toss the food in, and let it cook at whatever temperature it wants to cook. I use the PBC when I don't want to mess with things. If I want to dial in a temperature and have things take longer cooking lower (so I can sleep in usually on an overnight cook), I use the WSM. |
|
|
06-10-2019, 02:02 PM | #9648 | |
Knows what a fatty is.
Join Date: 12-20-16
Location: Seattle
|
Quote:
I bought a Costco pack of Duracells and get probably 20ish hours out of a set. The hardest thing is that the battery indicator will tell you the batteries are nearly dead after 8-10 hours. It lies. I've done 5-6 hours with the indicator telling me it could die at any point. Still, I tend to check once an hour to make sure it's still running. I used to actually run out and look at the thing. Now I can look out the window for the little puffs of smoke as the fan turns on. |
|
|
06-10-2019, 02:07 PM | #9649 | |
Knows what a fatty is.
Join Date: 12-20-16
Location: Seattle
|
Quote:
I think it's just hard to have 1 barrel that works EVERYWHERE, and where I live, it's just not operating as intended. |
|
|
06-10-2019, 11:00 PM | #9650 |
Got Wood.
Join Date: 09-09-16
Location: Las Vegas, NV
|
I agree. Here in Vegas it can be 115 degrees or 25 degrees. I am at 3,000 feet and I never get the same temps with the vent set at one position and with using a set number of coals.
|
|
06-10-2019, 11:47 PM | #9651 |
is One Chatty Farker
Join Date: 06-28-17
Location: Colorado Springs, CO
|
Fired up the PBC with the boy. Posted here: http://www.bbq-brethren.com/forum/sh...d.php?t=272911
__________________
Weber Performer Deluxe x 2 / PBC /RecTeq RT-590/ 18” Smokey Joe / Weber Spirit gasser |
|
06-11-2019, 11:06 PM | #9652 |
Got rid of the matchlight.
Join Date: 06-07-19
Location: KANSAS CITY
Name/Nickname : Matt
|
Hi all - got my PBC about 2.5 weeks ago and have cooked ribs and pulled pork so far. Both were awesome. I'll need to learn to post pics. I've had great success just following the videos on the site. I am interested in figuring out the half basket stuff but I figure I'll do that after getting used to things. For now, I'm getting 8-10 hours on a basket, not messing with it much and mainly setting and forgetting (a big selling point for me honestly). Waiting on approval I read a bit over 1/2 this thread, then jumped to the past 100 pages or so. Great thread and info. I'll read the rest over time.
I love BBQ (live in KC), have always wanted to get a smoker. Two things have always stopped me. First, I live alone and that's a lot of meat. Second, given the first point I haven't wanted to spend a ton on a smoker. Stumbled upon the PBC site, started researching and was really interested in the PBJ. Turns out, they aren't selling those now and couldn't give me a time frame for when they would again (basically I got the impression it's not soon in correspondence). Decided to go PBC and just eat the leftovers during week/vac seal and freeze. Long story short (too late), so far this has been an awesome purchase. The meat market/butcher close to my house is going to be getting way more of my $$$. But, spending $$$ eating out vs. leftovers and this thing will pay for itself over time, right? Right? |
|
Thanks from: ---> |
06-13-2019, 06:26 AM | #9653 |
Knows what a fatty is.
Join Date: 05-15-19
Location: NE WI
Name/Nickname : Mark
|
I have used my PBC twice since I last posted and tried lighting it using a chimney as recommended by others. I also rotated the coal basket after 90 minutes of cooking. The food was very good but the PBC didn't really work much differently. The coals still burned a little sluggishly. On the second cook (meatloaf) i actually had to crack the lid to get the coals & smoke going again. I guess i will try letting the coals really get going before putting on the meat which is counter to Noah's instruction video. Also i will go from 75% to 100% open on the air vent.
|
|
06-13-2019, 08:24 AM | #9654 |
is One Chatty Farker
Join Date: 09-14-12
Location: Spring, Texas
|
Make sure you are filling the charcoal basket to the top. Then take out from the center whatever number of charcoals it takes to fill the small sized charcoal chimney. Light up the charcoal chimney and put the grey and flaming charcoals in the center of the basket. Keep the intake adjusted as per your elevation.
I know these are the basic instructions but if you do them as directed, you get the proper heat you want. Like the 'ol saying... "it ain't rocket science".
__________________
Certified Carcinogenic Meat Eater (CCME) LSG 24"X24"X36" vertical offset smoker LG and MiniMax BGE Weber 22.5 Master Touch Hunsaker drum Weber Smokey Joe Blackstone griddle PK Grill (original) |
|
06-13-2019, 09:15 AM | #9655 |
Babbling Farker
Join Date: 08-09-16
Location: Random Point In Time and Space
Name/Nickname : Parental Assigned Label
|
are you letting the chimney of lit coals come to fully lit? make sure the top coals are that deep red/grey on fire before you dump.
If they are still mostly black with a little grey you need to wait a little longer for higher temps. |
|
Thanks from:---> |
06-13-2019, 07:36 PM | #9656 | |
On the road to being a farker
Join Date: 04-29-14
Location: Victorville, CA
|
Quote:
I live in the high desert of Cali, and I'm at 3000 feet also, with temps that can be 18 degrees to well, lol, 115. I get just about the same temps every time. Maybe some barrels are manufactured with tighter tolerances or so. |
|
|
06-13-2019, 08:07 PM | #9657 |
is One Chatty Farker
Join Date: 09-14-12
Location: Spring, Texas
|
When I first got my PBC, I measured my internal temps. I would be at 330* and then as the cook went on, I would get as low as 275*. Kinda averaged out around 300*. Worried about it. Worried some more. Then... quit measuring the temps and just started to hang the meat and sit back. The 'ol saying "it's done when it's done" works well on the PBC. For chicken, if I want crispier skin, I might tilt the top some the last 20 minutes or so. For pork loins and half chickens I monitor the internal temps with my remote thermometer. The PBC is a simple machine. Try not to make it hard.
__________________
Certified Carcinogenic Meat Eater (CCME) LSG 24"X24"X36" vertical offset smoker LG and MiniMax BGE Weber 22.5 Master Touch Hunsaker drum Weber Smokey Joe Blackstone griddle PK Grill (original) |
|
Thanks from:---> |
06-13-2019, 09:07 PM | #9658 |
Found some matches.
Join Date: 05-28-18
Location: Apex NC
Name/Nickname : J.J.
|
I always measure temps, but it's more to see what's happening and figure out how long before I check when things might be done. I'm also trying to learn how it operates, i.e. how long I let it burn with the lid off at the start seems to affect how hot it will run.
More of a bbq-geek thing, I like to know what's happening and at least think I can have some control over it. The experiments are always tasty though, no matter what it ends up doing :) |
|
06-14-2019, 04:46 AM | #9659 |
Knows what a fatty is.
Join Date: 05-15-19
Location: NE WI
Name/Nickname : Mark
|
STL, following the instruction lighting video to the letter results in an uneven fire to the point that i started looking online for forums & advice on the PBC. I will tweek my setup & fire startup until i get a consistent fire to cook over. thanks for the reply.
Here's my first attempt at posting a pic: |
|
06-14-2019, 04:48 AM | #9660 |
Knows what a fatty is.
Join Date: 05-15-19
Location: NE WI
Name/Nickname : Mark
|
ahh, worked as well as my startup technique!
|
|
Tags |
hanging meat, Hooking meat, Noah Glanville, PBC, PBJ, pit barrel cooker, pit barrel junior, pork butt, set it and forget it |
Thread Tools | |
|
|