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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 05-22-2015, 08:14 PM   #166
ssv3
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ssv3 Those were some killer cooks! You inspired me and I have 2 St. Louis racks hanging now. Kingsford comp, lump, and cherry wood. Slathered them w Siracha and sprinkled Montreal on them. Ill be having a late dinner.
Sounds like a plan bro. Liking the Sriracha Montreal. Take some pics and post 'em up.
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Old 05-22-2015, 08:17 PM   #167
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Awesome cook man. That bird is spot on.
Thank you! PBC always produces the juciest white meat.
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Old 05-22-2015, 08:18 PM   #168
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Beautiful cook Bob! I haven't tasted any better chicken than chicken on the PBC. Before I had mine I thought it was crazy that some people had PBC as their chicken only cooker. Now that I've had one a while I'm a believer.


PS Crisp skin every time
Plus 100!
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Old 05-22-2015, 08:20 PM   #169
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PBC always produces the juciest white meat.
Agree^^^^^^^. Hence the moniker: Perfect Bird Cooker
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Old 05-22-2015, 08:20 PM   #170
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Loving the baguettes. I just made some sourdough loves today. Good BBQ and good bread is an awesome combo.
I am a breadaholic! Love a good sourdough☺
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Old 05-22-2015, 10:11 PM   #171
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Ok barrel bro's... here's some shoulder CSR's on the noose! One I hooked through the fat end and switched it because i figured it was better having the small end up.






Corn on the top




Jimmy pumping good smoke right after i put them on, shortly after settled in at 300* and kept it there.



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Old 05-23-2015, 12:03 AM   #172
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Holy cow! You guys went off today! Sorry I couldn't respond earlier, I was traveling.

ssv3, you put out some great looking pron man!

Hey Toast, if you really want a PBC, I may be willing to part with mine. I'm wanting one of the new shiny ones so I'm considering selling my powder coated "classic" model. ....
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Old 05-23-2015, 12:32 AM   #173
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Originally Posted by AClarke44 View Post
Holy cow! You guys went off today! Sorry I couldn't respond earlier, I was traveling.

ssv3, you put out some great looking pron man!

Hey Toast, if you really want a PBC, I may be willing to part with mine. I'm wanting one of the new shiny ones so I'm considering selling my powder coated "classic" model. ....
Yes you missed much. Welcome back.
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Old 05-23-2015, 01:31 AM   #174
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5 to 5.5 hours later. They came out nice. Should have cut the Montreal down a tad, just a touch salty but Im not complaining. Mix of Lump and King Comp ran about 300 initially then down to 270 then as it usually does down to 240-245 for an hour at the three hour mark it dipped under 240 so I used my piece of wire to barely crack the lid. It climbed back upt to 270-280 for the remainder. Not much heat from the Siracha. Could have used a touch of sugar but I wanted to try it w just the Montreal once.
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Old 05-23-2015, 01:48 AM   #175
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Those look great Brew!
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Old 05-23-2015, 12:42 PM   #176
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Got the 3 racks going. Sorry no prep pics but I was very busy. Trying to visit and cook....haven't quite gotten it down yet....lol

I decided to do the KC style trim with 1buckies idea to take out the head bone. So basically I started with full spares, pulled the membrane, cut the tips off to square them at the bottom and removed the head bone. I think I will like this style. I will trim them to a St Louis after for easy eating and a nicer look. I kept them full because I believe they have a better flavor that way and are juicier.

Anyway, I'm having the low temp problem some people have complained about. I'm trying not to let it bother me though because if I cooked like the PBC was designed I would not even know the temp. I did make a slight adjustment of the intake. ...hey I'm OCD and couldn't help it...lol. hopefully I'll get some good finished shots.
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Old 05-23-2015, 12:56 PM   #177
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Anyway, I'm having the low temp problem some people have complained about. I'm trying not to let it bother me though because if I cooked like the PBC was designed I would not even know the temp. I did make a slight adjustment of the intake. ...hey I'm OCD and couldn't help it...lol. hopefully I'll get some good finished shots.
I'm not having that low temp thing..what's going on? Ya know jimmy is glad to help...I mean i'm glad to help!
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Old 05-23-2015, 01:38 PM   #178
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I'm not having that low temp thing..what's going on? Ya know jimmy is glad to help...I mean i'm glad to help!
As a great philosopher once said: "Hey! You! Get off of my cloud."
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Old 05-23-2015, 01:53 PM   #179
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As a great philosopher once said: "Hey! You! Get off of my cloud."

Andrew i'm itching to help you but Bob won't let me.
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Old 05-23-2015, 02:08 PM   #180
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You two are funny! I messed with it and now it's at 300. I'm trying to drop it some now. Yep, I'm acting like a rookie today chasin temos. All on a cooker designed not to monitor Temps

It'll all work out
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