If you have problems locating the skewers try these guys. For the money they make great skewers. You may have to bend the ends into a hook shape like I did but it's not a big deal.
http://www.kabobmaster.com/product-category/skewers/
Pit Barrel Cooker (PBC) Appreciation Thread
- Thread starter AClarke44
- Start date
If you have problems locating the skewers try these guys. For the money they make great skewers. You may have to bend the ends into a hook shape like I did but it's not a big deal.
http://www.kabobmaster.com/product-category/skewers/
TheMoth
Knows what a fatty is.
- Joined
- Jun 29, 2016
- Location
- Appleton...
Cleaning grates
Please tell me this is a brand new, never been used grate. If not, how do you get your grates this clean?
Please tell me this is a brand new, never been used grate. If not, how do you get your grates this clean?
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.
Stlsportster
Babbling Farker
Thermoworks blog post on making Char Siu Pork. They don't call it out specifically but they are using a PBC!
http://blog.thermoworks.com/2017/09...t=inbox&utm_campaign=Sep2017-Char-Siu-Pork-cs
http://blog.thermoworks.com/2017/09...t=inbox&utm_campaign=Sep2017-Char-Siu-Pork-cs
Flying Wombat
Found some matches.
- Joined
- Sep 12, 2017
- Location
- Melbourn...
Grand Final Day cook
I was asked about the lower grate mounts I added to my PBC. Very simple, just used a plump line and drilled a hole in line with the existing grate mounts 10cm above the basket. Used a 40mm M6 stainless steel bolt with a washer on both sides. Very handy when you want to reverse sear.
Next plan is to add some closeable vents at the top sides as an alternative to cracking the lid when I want higher temps. I could go simply with some magnets to cover them, or use some aluminium sheet and bolts to make slide vents if I want to get fancy.
For Grand Final Day, kind of like Super Bowl Downunder I ran up some baby back ribs. Scratch made rub and sauce. Went down very well, I only managed a quick photo of the sole survivor!
I was asked about the lower grate mounts I added to my PBC. Very simple, just used a plump line and drilled a hole in line with the existing grate mounts 10cm above the basket. Used a 40mm M6 stainless steel bolt with a washer on both sides. Very handy when you want to reverse sear.
Next plan is to add some closeable vents at the top sides as an alternative to cracking the lid when I want higher temps. I could go simply with some magnets to cover them, or use some aluminium sheet and bolts to make slide vents if I want to get fancy.
For Grand Final Day, kind of like Super Bowl Downunder I ran up some baby back ribs. Scratch made rub and sauce. Went down very well, I only managed a quick photo of the sole survivor!
Attachments
For me, getting the basket to a level for searing was simply using these stainless steel turnbuckles to support a lower grate. It's the no-drilling alternative. Use 3 of them and just place on the existing grate studs.
https://tinyurl.com/y8clyc5k
Also, to avoid having to tighten and loosen etc. the vent for varied temp control, I've found this magnet sheet to be the perfect solution:
https://tinyurl.com/ybhkzsa7
https://tinyurl.com/y8clyc5k
Also, to avoid having to tighten and loosen etc. the vent for varied temp control, I've found this magnet sheet to be the perfect solution:
https://tinyurl.com/ybhkzsa7
Need help to run hot
I've read people run at around 275F consistently. I have trouble keeping mine run that hot.
The 3 times I tried, it runs near 220F or below if I keep the led on for a while. Even it peaked as high as 400F at one point, it came down to 220F or so.
I tried to crack it open a little, it'll shoot over 350F and keep on rising. I end up kept open/close the led all day to keep it in 275-325F range.
I also tried setting the intake from 1/4 to 1/2 open but still not helping.
I use chimney starter and wait until all charcoal lit but not all ash over. Most bottom ones are. Top few weren't but all in flame.
First 2 times I used Kingsford blue and the last one Royal oak briquettes.
Any tips I can make it set and forget like most people able to?
I've read people run at around 275F consistently. I have trouble keeping mine run that hot.
The 3 times I tried, it runs near 220F or below if I keep the led on for a while. Even it peaked as high as 400F at one point, it came down to 220F or so.
I tried to crack it open a little, it'll shoot over 350F and keep on rising. I end up kept open/close the led all day to keep it in 275-325F range.
I also tried setting the intake from 1/4 to 1/2 open but still not helping.
I use chimney starter and wait until all charcoal lit but not all ash over. Most bottom ones are. Top few weren't but all in flame.
First 2 times I used Kingsford blue and the last one Royal oak briquettes.
Any tips I can make it set and forget like most people able to?
Make sure your coals in the chimney are all good and lit. Dump over the unlit in the PBC and let them run about 30-45 sec with the lid off. Then put your lid on and leave it for 15 min. Then put your meat in. See if that helps.
Also when you crack the lid, you don't have to crack it much for a 20-25° increase of temp...just lift one side up a little....see pic below.
Attachments
Stlsportster
Babbling Farker
Andrew is back!!! Good to see you brother....
Thanks! Maybe I can get a cook under my belt again soon......we'll see....:thumb:
yep. They were all lit like that.
I leave the lid on running on "empty" for more than 15 min to stabilize before adding meat. Temp drop usually after meats are added.
How do you lift it just a little. I put the hook came with PBC on the drum to lift the lid which make the temp shoot up over 400F. I tried slide the lid to the side but temp shoot up too.
jklich
Well-known member
- Joined
- Sep 7, 2017
- Location
- Franklin...
Just bought a PBC and wondering what I should start with. Do you guys have any suggestions? Ribs? Pork? Brisket? I love all of them but I don't know what the best thing to start with is. Also, are there any things I need to watch out for?
Stlsportster
Babbling Farker
Ribs and chicken turn out awesome. If you got the hanging grate then do a fatty too!! Post pics!
Kanco Connection
is Blowin Smoke!
- Joined
- Jun 28, 2017
- Location
- Colorado...
Viodea, welcome to the PBC club, and don't stress; you'll get it dialed in. Andrew's got you covered with the setup. As far as cracking the lid, some guys on here have used a paperclip to crack it. It shouldn't take much at all--I just make sure it's not seated and sealed when I crack it. Either way is fine, but I would not use the hook method you mentioned. I think that's too much.
And I generally only crack it for about 5 minutes. That's all it takes to make a significant increase in temp. Making sure the intake is clear is important. Some charcoal is crap, or moist or whatever. I assume you're storing your fuel somewhere out of the weather.
Last thing I'd wonder about is your thermometer. Do you trust it?
And if all else fails, PBC has super customer service. They know their stuff, and if they have any questions they just call Andrew or Sako or Bob or StLSportster for the PBC gospel.
Stlsportster
Babbling Farker
Yeah...right...Noah had Sako on speed dial until he just bought that Hunsaker....:loco:
I'm not going anywhere because I bought the Hunsaker. :becky: PBC is gone but plan on business as usual on this thread. :nod:
Just a crazy day today.
jklich
Well-known member
- Joined
- Sep 7, 2017
- Location
- Franklin...
Please forgive my lack of knowledge as I am new to the forum - but what's a fatty? The only thing I could find was a log of breakfast sausage covered in some type of rub. Is that it or did it start as that and morph into something else? Or is it something completely different?
You nailed it!
Stlsportster
Babbling Farker
Yep. Buy a basic log of breakfast sausage...Jimmy Dean, Bob Evans, store brand. Doesn't matter. Original, sage, maple, spicy...whatever you like. Rub it with your basic rib rub. I prefer a little sweet rub. Others will do a spicy rub on a maple sausage....whatever you like.
Smoke it until the internal temp hits 175-185. Slice in rounds..enjoy.
Once you try that...then you can try other variations, including stuffing it with cheese, veggies...or even eggs and hash browns.
You can thank me later.
Smoke it until the internal temp hits 175-185. Slice in rounds..enjoy.
Once you try that...then you can try other variations, including stuffing it with cheese, veggies...or even eggs and hash browns.
You can thank me later.
jklich
Well-known member
- Joined
- Sep 7, 2017
- Location
- Franklin...
I'll thank you now! I had never even thought of that but it is quite logical and sounds amazing. That will definitely be part of my first cook.
