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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 12-21-2017, 05:36 AM   #7711
BigMikePBC
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Quote:
Originally Posted by Deebo View Post
Here's how it sits in PBC. The top is secured by the same screw used to secure the intake cover and the bottom sits in a seam that is created from the construction of the PBC. The adapter is the Weber (Universal) adapter and it fits as perfect as possible. You'll notice the staining on the sides of the adapter. A little bit of smoke does leak out from the sides. I'm sure it's not enough to affect the cook but I'm a stickler for little things like that so I'll be adding a high-temp resistant weather seal to the edge of the intake so seal it against the adapter. Let me know if you have any other questions.
Thanks deebo, the pics are helpful. Though it looks like the xl dome adapter. Did you take the Weber universal & mount it to an ss sheet first?
Maybe a little extra bend in the sheet would tighten it up against the sides with the set screw.



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Old 12-21-2017, 07:01 AM   #7712
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When you finish the hanging stuff put a naked fatty on the grate.
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Old 12-21-2017, 12:22 PM   #7713
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Made some BBQ hot wings on the modded PBC last night for a work end of year party. Stepson snagged one and reckoned its the best wing he has ever had. Begged me to make him more. Scratch made rub and sauce 👍🏽
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Old 12-21-2017, 03:35 PM   #7714
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Made some BBQ hot wings on the modded PBC last night for a work end of year party. Stepson snagged one and reckoned its the best wing he has ever had. Begged me to make him more. Scratch made rub and sauce 👍🏽
Those look awesome! What temps/time/rub/sauce did you use?
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Old 12-21-2017, 05:11 PM   #7715
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Whoa, Wombat! Those look legit. I’ve made some good wings on the PBC, but trying to go from good to great.
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Old 12-21-2017, 10:28 PM   #7716
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Easy cook on the J. Oakridge Jah Love Jamaican Jerk drumsticks



On the skewers



This is how I run my PB's 90% of the time



Let 'em hang

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Old 12-21-2017, 11:28 PM   #7717
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Solid work, Sako! How long does corn on the cob take on the PBC? Never done it.
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Old 12-21-2017, 11:34 PM   #7718
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Solid work, Sako! How long does corn on the cob take on the PBC? Never done it.

Thanks Kanco! Not too long. I'd say about 30-45 mins max. I sometimes put corn in with the husk then obviously a little longer.
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Old 12-21-2017, 11:39 PM   #7719
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Purdy good. This is the first time buying Costco's organic drumsticks and not impressed. I'll stick to my local cash n carry's drumstick. Better quality.





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Old 12-21-2017, 11:44 PM   #7720
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Love to see you turning out grub on the PBJ! Nice lookin legs Sako.
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Old 12-21-2017, 11:46 PM   #7721
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Just noticed what I think is a little aluminum foil wrapped to keep the wings from sliding. Now why didn’t I think of that?
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Old 12-21-2017, 11:47 PM   #7722
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Love to see you turning out grub on the PBJ! Nice lookin legs Sako.
Thanks Sportster!
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Old 12-21-2017, 11:53 PM   #7723
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Just noticed what I think is a little aluminum foil wrapped to keep the wings from sliding. Now why didn’t I think of that?


I never usually use the foil "clip" unless whatever goes on the skewer is heavy. Wings, kabob chunks, yukon gold potatoes etc don't ever need it as they're relatively light and as they cook they stick. Russet potatoes, drumstick and the like are heavier so there is a risk of losing them so I clip. Just came up with the foil idea fairly recently when I was about to lose the big fatty on the second cook. I was like "think quick" and Foil!!!! Eureka! Works like a charm.
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Old 12-22-2017, 02:05 AM   #7724
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Started out at 250 for 50 minutes, to get start temp down use less coals in chimney at start up, and my custom vent lets me control intake a bit better, then I pulled them and sauced them, then put them back on at 325 for 20 minutes or so more, I open the chimney and lower vent a bit to raise the temp. Rub is home made, as is the sauce.
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Old 12-22-2017, 11:17 AM   #7725
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I never usually use the foil "clip" unless whatever goes on the skewer is heavy. Wings, kabob chunks, yukon gold potatoes etc don't ever need it as they're relatively light and as they cook they stick. Russet potatoes, drumstick and the like are heavier so there is a risk of losing them so I clip. Just came up with the foil idea fairly recently when I was about to lose the big fatty on the second cook. I was like "think quick" and Foil!!!! Eureka! Works like a charm.
Great looking cook as usual, Sako! Another way to use hanging skewers that is a bit more secure is a combo of foil and metal binder clips. I had a few wings slide off before I started doing that but now I can cook a whole 20lb bag of Costco a wings and all turn out great!
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hanging meat, Hooking meat, Noah Glanville, PBC, PBJ, pit barrel cooker, pit barrel junior, pork butt, set it and forget it

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