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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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Old 12-08-2017, 01:02 PM   #7561
dadsr4
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Quote:
Originally Posted by Moose View Post
Sako, great breakdown on the new PBC JR. I think a new thread could be started for this new model. Great job!
This one is enough. What other brand of UDS has it's own thread? The info is better presented in one place, especially since comparisons between the two are inevitable.
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Old 12-08-2017, 01:49 PM   #7562
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no need for a new thread. the original and jr. should be able to coexist...
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Old 12-08-2017, 02:43 PM   #7563
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But we do need a new mayo thread if anyone is interested.
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Old 12-08-2017, 04:30 PM   #7564
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Relax boys, it was a mere suggestion by Moose and I didn't just bust out with a new thread.

Tri tip's a thawin for tonight.
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Old 12-08-2017, 04:39 PM   #7565
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Quote:
Originally Posted by D&D BBQ View Post
Looks great Sako! Can’t wait to see your first cook!
Speaking of “saving charcoal”, 1 accessory that I think would be pretty cool would be official PBC magnets to shut ‘er down. Yeah, you can just go to Ace and get the cheap magnets and use foil like most of us, but I think something a bit more substantial and cut to the right size with the logo would be hella cool.. and probably make Noah some money right now (think “stocking stuffer for PBC fanatics”).
You never know. Noah's constantly adding to the PB accessory line.

On the PBC I let the remainder of the charcoal just burn out unless I was using lump. I've found reusing lump is perfectly fine but not briquettes. Given how compact the fire basket on the PBJ is, the fuel requirement should be minimal.
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Old 12-08-2017, 11:32 PM   #7566
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Why not reuse briqs? Not hot enough? Too much variation in temp? Taste? Congrats on the purchase!
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Old 12-09-2017, 12:03 AM   #7567
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The inaugural cook as promised;

Pasture One grass fed, grass finished tri tip via Creekstone Farms



Weber briqs. Fancy but I like the resealable bag



3.5lbs of it in the PBJ basket



Pulled about a half PBC chimney from the basket to start the fire



A cherry chunk



Naturiffic supply from the TD win arrived just in time



Used the Naturiffic Q-Salt to season the TT with



And we're smoking



Not for too long though



Pics don't do it justice. Not kidding you guys









Some with chimichurri





This is where I started playing with my food. Tri Tip hors d'oeuvres



Oh and you gotta love this time of year. Some Goose Island Bourbon County goodness and tonight's pick was Northwoods Stout for dessert



PBJ delivered as I thought it would even though I got a little rusty with PB cooking and needed a hotter fire to begin with. That's the downside of having different cookers and each requiring a different technique. I absolutely love this thing.

To be continued with ribs and chicken tomorrow.
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Old 12-09-2017, 12:11 AM   #7568
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Oh and Sportster,

As requested

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Old 12-09-2017, 12:28 AM   #7569
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It's just a little peewee.....
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Old 12-09-2017, 12:36 AM   #7570
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Quote:
Originally Posted by Stlsportster View Post
It's just a little peewee.....
It's the Junior. LSG's got the Peewee.

Putting a rack of Kurobuta STL and chicken in it tomorrow. I dig it. Perfect for tailgating and road trips.
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Old 12-09-2017, 12:50 AM   #7571
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Nice cook, Sako! You said you didn’t light enough charcoal which I suspected might happen. I use a full Weber quick-fire chimney in both my PBC and UDS and let run for 5 minutes after dumping the lit over the unlit with vents open wide/ rebar out which works for me but maybe the PBJ is a slightly different animal? Or are Noah’s directions the same?
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Old 12-09-2017, 01:12 AM   #7572
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Quote:
Originally Posted by Kanco Connection View Post
Why not reuse briqs? Not hot enough? Too much variation in temp? Taste? Congrats on the purchase!
Thanks Kanco!

Just not hot enough and depending on the brand but most all of them crumble.
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Old 12-09-2017, 01:26 AM   #7573
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Quote:
Originally Posted by D&D BBQ View Post
Nice cook, Sako! You said you didn’t light enough charcoal which I suspected might happen. I use a full Weber quick-fire chimney in both my PBC and UDS and let run for 5 minutes after dumping the lit over the unlit with vents open wide/ rebar out which works for me but maybe the PBJ is a slightly different animal? Or are Noah’s directions the same?
Thanks DD!


My technique has been pretty much the same as yours in using the PBC. I guess using the Hunsaker for the past 3 mos I backtracked and ran the PB like a Hunsaker even though I cooked on PBC's for years. Not a big deal today but contrary to people thinking a drum is a drum is not the case. UDS and PBC are "operated" differently with the PBC starting off hotter then eventually settling at a temp and humming along. UDS on the other hand is slowly brought up to desired temp and then set to hum along. Just got rusty in a short amount of time, that's all.
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Old 12-09-2017, 12:22 PM   #7574
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Nice cook, Sako. Looking forward to the rib n chicken cook. I'm trying to justify one for myself at this very moment...
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Old 12-09-2017, 07:00 PM   #7575
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Nice cook Sako! Thanks for the review and cook. Looks delicious as usual
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