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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 10-17-2015, 01:13 AM   #1516
Campcook
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Really happy with my PBC. Been cooking on it all summer. Good job on ribs, brisket, and shoulder. Ok on chicken. Hope to try meatloaf on it this weekend. Also fantastiic beef short ribs. Cooking on it takes me a bit longer than what they say it should. Closer to what my water smoker does. My fires are a little cooler than they say it usually runs even though the bottom opening is at the recommended spot.
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Old 10-17-2015, 01:23 AM   #1517
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Quote:
Originally Posted by Campcook View Post
Really happy with my PBC. Been cooking on it all summer. Good job on ribs, brisket, and shoulder. Ok on chicken. Hope to try meatloaf on it this weekend. Also fantastiic beef short ribs. Cooking on it takes me a bit longer than what they say it should. Closer to what my water smoker does. My fires are a little cooler than they say it usually runs even though the bottom opening is at the recommended spot.
How are you lighting your coals? What's your process for starting your PBC?
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Old 10-17-2015, 11:18 AM   #1518
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I agree that the starting process is important. This last cook, I waited about 20 minutes, until the coals in the chimney looked like a volcano spewing fire and my temps stayed up around 280. I'm eager to see how a full basket of coals lasts when I do a brisket.
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Old 10-17-2015, 12:13 PM   #1519
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Originally Posted by Deebo View Post
I agree that the starting process is important. This last cook, I waited about 20 minutes, until the coals in the chimney looked like a volcano spewing fire and my temps stayed up around 280. I'm eager to see how a full basket of coals lasts when I do a brisket.
Yep, you did pretty much the same startup I do. And ironically I stay right at 265-285°.. My target for just about everything is 275° so I like where my PBC cooks!

My first (and only) brisket took about 7-8 hrs to cook. I had about 2 hours of coals left. You'll have plenty to do a brisket with a full basket.
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Last edited by AClarke44; 10-17-2015 at 01:30 PM..
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Old 10-17-2015, 02:20 PM   #1520
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Default Last nights PBC chicken

Made for a nice meal
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Old 10-17-2015, 03:18 PM   #1521
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yeah me too, kinda sick of picking it up to dump it LOL :)

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I definitely gonna pick up an ash pan very soon. After cleaning the ashes out today, I can guarantee ash pan will make clean up way easier.

I got chicken goin in it right now and am pumped about seeing if PBC chicken is as good as they say it is!!
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Old 10-17-2015, 03:53 PM   #1522
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Great looking meal TexArlinaBBQ! Especially the chicken
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Old 10-17-2015, 04:37 PM   #1523
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Nice plate !!!
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Old 10-19-2015, 12:10 PM   #1524
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I had to pick up the ash attachment, got delivered yesterday. I will give it a go this weekend and let you know what i think. I have been just dumping out the ashes once they were cool, but this seems easier if it works. I have no reason to believe that it would not work as I have been impressed with all of Noah's products so far!
It is simple to use, does what it says it does. It was windy here in NY yesterday so I had an issue with ashes blowing everywhere, but that is not caused by the ash pan. All in all its better than dumping the barrel every time!
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Old 10-22-2015, 04:53 PM   #1525
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im planning on doing a turkey in the next few weeks (all of the butchers and grocery stores around here wont be selling turkeys until beginning of november). i plan on following noah's video, except that i will be brining it for 24 hrs until the cook.

my question to you is this: can i stuff the turkey or should i just leave the cavity open? i love stuffing (no dressing is not the same thing) and i can only assume it WOULD effect the cook time.
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Old 10-22-2015, 09:56 PM   #1526
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im planning on doing a turkey in the next few weeks (all of the butchers and grocery stores around here wont be selling turkeys until beginning of november). i plan on following noah's video, except that i will be brining it for 24 hrs until the cook.

my question to you is this: can i stuff the turkey or should i just leave the cavity open? i love stuffing (no dressing is not the same thing) and i can only assume it WOULD effect the cook time.
Wish I could help but I truly don't know. I've always heard never make stuffing in the bird, but lots of people do it. I'd think it would be as safe as doing it in an oven and you could always double check the temp of the stuffing. Not sure how it would affect the cook though. You have me curious how it would taste.....a smokey stuffung.....ccould be great!
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Old 10-22-2015, 11:21 PM   #1527
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I've done it but of course the big fear is that the stuffing will be contaminated on an under cooked bird. One premise of stuffing is to keep the bird moist....but that's an old wives tail.

Still nothing wrong with it but I'd rather put in aromatics.
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Old 10-23-2015, 04:27 AM   #1528
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Quote:
Originally Posted by jsmorrow2s View Post
im planning on doing a turkey in the next few weeks (all of the butchers and grocery stores around here wont be selling turkeys until beginning of november). i plan on following noah's video, except that i will be brining it for 24 hrs until the cook.

my question to you is this: can i stuff the turkey or should i just leave the cavity open? i love stuffing (no dressing is not the same thing) and i can only assume it WOULD effect the cook time.
I typically do 2 18-21lb birds every year, one stuffed and one not. The stuffed one does take longer to cook. Turkey is no different in flavor, the stuffing takes on flavor from the bird more so than the stuffing I make and cook in a pan.


Unstuffed
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Old 10-23-2015, 06:40 AM   #1529
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Stuffing the turkey will definitely affect cooking times , but brining will also affect the cooking times ( it will speed the time up ) sounds like a good experiment before T-day. I don't have any advice to give on cooking the turkey on a PBC , I cook between 20 & 30 for employees and customers. FYI - l always brine!
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Old 10-28-2015, 08:43 PM   #1530
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Just noticed 2 new accessories on the PBC website:

Turkey hanger and hinged grate.

Look good and at a good price. Think I may be picking these up.
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