Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
10-02-2017, 06:36 PM | #7336 |
Babbling Farker
Join Date: 08-18-13
Location: Texas
|
I use a small square of folded aluminum foil to raise the lid up slightly in 1 spot- it gives it a bit more exhaust to help get the chicken up to boogie temp. If it's not enough, fold it again - it won't take much.
__________________
I started out with nothing and I got most of it left. |
|
10-03-2017, 07:44 AM | #7337 |
Is lookin for wood to cook with.
Join Date: 09-07-17
Location: Franklin, TN
|
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?
|
|
10-03-2017, 07:46 AM | #7338 | |
Quintessential Chatty Farker
Join Date: 05-16-14
Location: St. Louis, MO
|
Quote:
__________________
MAK 1Star Weber OTG Pit Barrel Cooker Thermapen Classic Thermoworks Smoke Ephesians 2:8-9 For by grace you have been saved through faith. And this is not your own doing; it is the gift of God, not a result of works, so that no one may boast. |
|
|
10-03-2017, 07:50 AM | #7339 |
Babbling Farker
Join Date: 08-09-16
Location: Random Point In Time and Space
Name/Nickname : Parental Assigned Label
|
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. |
|
10-03-2017, 08:01 AM | #7340 | |
Is lookin for wood to cook with.
Join Date: 09-07-17
Location: Franklin, TN
|
Quote:
|
|
|
10-03-2017, 02:12 PM | #7341 | |
On the road to being a farker
Join Date: 09-04-13
Location: Los Angeles, CA
Name/Nickname : Stu
|
Quote:
|
|
|
10-03-2017, 03:30 PM | #7342 |
Got rid of the matchlight.
Join Date: 09-02-17
Location: Livermore
Name/Nickname : Livermoron
|
Pretty much the same setup I have. Throw in a rotisserie for the kettle and you'll have a ton of flexibility (I do my tri tips on the roti).
|
|
10-04-2017, 10:34 PM | #7343 | |
Knows what a fatty is.
Join Date: 09-09-17
Location: KS
|
Quote:
The last run was Royal Oak charcoal that was newly opened and stored inside garage a few days prior to cook time. I just bought Theromoworks Smoke when I got the PBC about a month ago. I don't have a mean to verify it's working correctly but I was told it's pretty reliable. |
|
|
10-04-2017, 10:35 PM | #7344 |
Knows what a fatty is.
Join Date: 09-09-17
Location: KS
|
|
|
10-04-2017, 10:46 PM | #7345 |
Knows what a fatty is.
Join Date: 09-09-17
Location: KS
|
I have a theory on why my PBC not running hot. I read from the early part of this thread that people experienced uneven burn and suggest to put charcoal on the far end from the intake to created a more even burn.
The first cook I spread lit charcoal around but that was a rainy day. I noticed uneven burn pattern. So, I followed "old advance" and took charcoal from one side for chimney starter then dump lit charcoal back to the "hole" just created rather than spread out like PBC video. Maybe that cause fire not spreading out to unburned charcoal as quick as needed to keep temperature up. I'll try the spread out method next time and report back. btw. I tried to read the whole thread but it's just too much. I spent 3 nights reading it and finally gave up. Last edited by viodea; 10-04-2017 at 10:47 PM.. Reason: spelling |
|
10-05-2017, 12:15 AM | #7346 | |
is One Chatty Farker
Join Date: 06-28-17
Location: Colorado Springs, CO
|
Quote:
Yeah, reading the whole thread is a feat--you could learn Swahili in the time it takes.
__________________
Weber Performer Deluxe x 2 / PBC /RecTeq RT-590/ 18” Smokey Joe / Weber Spirit gasser |
|
|
10-08-2017, 08:13 AM | #7347 | |
Knows what a fatty is.
Join Date: 06-29-16
Location: Appleton, WI
|
Quote:
Also if the meat is too close to the probe in the PBC you could see some false low temps. If you have 2 probes put them both in and see if they read the same.
__________________
Hunsaker Drum, Weber Genesis gasser |
|
|
10-10-2017, 11:15 AM | #7348 |
is one Smokin' Farker
Join Date: 07-29-16
Location: ramona ca
|
Has anyone put a rotisserie on there pbc? If so witch one
|
|
10-10-2017, 12:25 PM | #7349 |
is One Chatty Farker
Join Date: 06-28-17
Location: Colorado Springs, CO
|
Yep. Sako (of course) and HPete did too, I think. I'll see if I can dig up their posts for you...
__________________
Weber Performer Deluxe x 2 / PBC /RecTeq RT-590/ 18” Smokey Joe / Weber Spirit gasser |
|
10-10-2017, 01:11 PM | #7350 |
is one Smokin' Farker
Join Date: 07-29-16
Location: ramona ca
|
Thanks bud
|
|
Tags |
hanging meat, Hooking meat, Noah Glanville, PBC, PBJ, pit barrel cooker, pit barrel junior, pork butt, set it and forget it |
Thread Tools | |
|
|