MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 10-26-2017, 05:48 PM   #7411
Stlsportster
Babbling Farker

 
Join Date: 08-09-16
Location: Random Point In Time and Space
Name/Nickname : Parental Assigned Label
Default

Quote:
Originally Posted by Twisted T's Q View Post
charcoal with one or at most 2 splits on top
To me that's as designed and the same as using 6-8 chunks. I'm taking about burning a full wood fire.
Stlsportster is offline   Reply With Quote


Thanks from:--->


Old 10-26-2017, 06:30 PM   #7412
Pitmaster T
Babbling Farker
 
Pitmaster T's Avatar
 
Join Date: 04-03-11
Location: Texas
Default

my pbc.................... gone forever. f u c k u harvey
__________________
I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death.

Edict.
Pitmaster T is offline   Reply With Quote


Old 10-26-2017, 06:44 PM   #7413
Stlsportster
Babbling Farker

 
Join Date: 08-09-16
Location: Random Point In Time and Space
Name/Nickname : Parental Assigned Label
Default

Quote:
Originally Posted by Pitmaster T View Post
my pbc.................... gone forever. f u c k u harvey
Damn Donnie...sorry to hear brother. How everything else coming along? Have you been able to get the rest of the house and your other cookers going? Ready made BBQ boxes seemed they were doing pretty well BH.
Stlsportster is offline   Reply With Quote


Old 10-26-2017, 08:37 PM   #7414
Twisted T's Q
is one Smokin' Farker
 
Join Date: 08-06-14
Location: West Virginia
Default

Quote:
Originally Posted by Stlsportster View Post
To me that's as designed and the same as using 6-8 chunks. I'm taking about burning a full wood fire.
yep I agree with ya Sportster that is why I started doing one or two splits instead of doing 6 or 8 chunks. would defiantly not recommend all wood
__________________
270 smokers large
PBC
Vision kamado classic B series
Twisted T's Q is offline   Reply With Quote


Old 10-26-2017, 10:14 PM   #7415
ssv3
somebody shut me the fark up.

 
ssv3's Avatar
 
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
Default

Bittersweet. She was sold almost immediately and I was given a deposit to hold it for a month since the new owner is getting a surprise for his birthday. She's off to her new home on Monday.

After 2 1/2 years of heavy, and I mean heavy use (multiple times a week at a minimum) she cleaned up farkin' nice.




I placed the bottom straight on concrete so many times and the edges still look great. Look at the bottom also. You would think that heat and the heavy use would've damaged or destroyed it. Gotta love enamel.


__________________
LSG 24x30 V/O
Yoder YS640
DCS 36 Gasser
Blackstone Griddle Retrofit
Blackstone Pizza Oven
WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL)
Pit Barrer Junior
Kingsford Oval (resto mod)
ssv3 is offline   Reply With Quote


Thanks from: --->
Old 10-26-2017, 10:32 PM   #7416
Stlsportster
Babbling Farker

 
Join Date: 08-09-16
Location: Random Point In Time and Space
Name/Nickname : Parental Assigned Label
Default

Did you scrape the stucco off the inside?
Stlsportster is offline   Reply With Quote


Old 10-26-2017, 11:07 PM   #7417
ssv3
somebody shut me the fark up.

 
ssv3's Avatar
 
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
Default

Quote:
Originally Posted by Stlsportster View Post
Did you scrape the stucco off the inside?
Stucco. Dude! I chuckled.

I scraped a spot off and I hit bare metal immediately. I realized I was scarping the seasoning off so I left it alone. I scraped the sh&t out the bottom though and got all the crud off. Left the seasoning on.
__________________
LSG 24x30 V/O
Yoder YS640
DCS 36 Gasser
Blackstone Griddle Retrofit
Blackstone Pizza Oven
WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL)
Pit Barrer Junior
Kingsford Oval (resto mod)
ssv3 is offline   Reply With Quote


Thanks from:--->
Old 10-27-2017, 08:00 AM   #7418
Thingfish
is One Chatty Farker

 
Join Date: 05-05-14
Location: Winter Park, FL
Default

Sorry about the PBC loss Donnie. I'm sure you have many, many priorities for your money these days, but in time I hope a new PBC comes your way!

Yours in the spirit of Sauna Girl!
__________________
Weber One-Touch Silver 22.5 (1995)
Pit Barrel Cooker - Original Version
Potjie Pot cast iron 5 Gallon
Thermoworks Smoke, Red "Backlit" Thermopen, Red ChefAlarm, Red Thermopop
Thingfish is offline   Reply With Quote


Thanks from:--->
Old 10-27-2017, 01:31 PM   #7419
Pitmaster T
Babbling Farker
 
Pitmaster T's Avatar
 
Join Date: 04-03-11
Location: Texas
Default

Someone said the Meat mama is in a bayou drainage gully by the High School.
__________________
I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death.

Edict.
Pitmaster T is offline   Reply With Quote


Thanks from:--->
Old 10-28-2017, 08:54 PM   #7420
pharp
Banned

 
Join Date: 04-11-16
Location: Fayetteville, AR
Default

These Tri-Tips got an hour in the PBC until they were between 125-135. Then I seared them off (pic is pre-sear).

pharp is offline   Reply With Quote


Thanks from: --->
Old 10-29-2017, 12:01 AM   #7421
ssv3
somebody shut me the fark up.

 
ssv3's Avatar
 
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
Default

Sliced pics please! If you have. PBC makes a killer Tri tip.
__________________
LSG 24x30 V/O
Yoder YS640
DCS 36 Gasser
Blackstone Griddle Retrofit
Blackstone Pizza Oven
WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL)
Pit Barrer Junior
Kingsford Oval (resto mod)
ssv3 is offline   Reply With Quote


Old 10-29-2017, 08:04 AM   #7422
pharp
Banned

 
Join Date: 04-11-16
Location: Fayetteville, AR
Default

Quote:
Originally Posted by ssv3 View Post
Sliced pics please! If you have. PBC makes a killer Tri tip.
I was vending at a "trunk-or-treat" yesterday. That was the only pic I managed amidst the madness!
pharp is offline   Reply With Quote


Thanks from:--->
Old 10-29-2017, 12:12 PM   #7423
Bob C Cue
Quintessential Chatty Farker
 
Join Date: 05-16-14
Location: St. Louis, MO
Default

Quote:
Originally Posted by pharp View Post
These Tri-Tips got an hour in the PBC until they were between 125-135. Then I seared them off (pic is pre-sear).

Looking pharping amazing!
__________________
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
.
Bob C Cue is offline   Reply With Quote


Old 10-30-2017, 12:04 AM   #7424
SouthernSmokeRings
Knows what a fatty is.
 
Join Date: 10-18-17
Location: Fuquay Varina, NC
Default

Duplicate post - see post below.

Last edited by SouthernSmokeRings; 10-30-2017 at 12:28 AM.. Reason: Duplicate Post
SouthernSmokeRings is offline   Reply With Quote


Old 10-30-2017, 12:24 AM   #7425
SouthernSmokeRings
Knows what a fatty is.
 
Join Date: 10-18-17
Location: Fuquay Varina, NC
Default Update from First Smoke

Below is a summary and some photos from my first smoke. I did this last weekend and didn't post on here because I rant out of time on Saturday and was out of town for work this past week.

Charcoal - used Kingsford Original
Rub - homemade rub that includes brown sugar, cayenne, paprika, garlic salt, chipotle red pepper, and onion powder
Sauce - sweet baby rays

Setup - heated up coals and then put them on top of unheated coals that I had in bottom of PBC. Waited about 20 minutes and then put the ribs in. I also put some hickory wood chunks on top of the coals (i did not soak these).

Cook Info - I was aiming for about a 3-3.5 hour smoke on these plus time for the sauce to glaze but they ended up cooking in about 2.5 hours. I monitored the temp of the ribs as well as the temp in the PBC with a Weber iGrill and the ribs were at 190 degrees after about 2:20. The temp in the PBC seemed to be run at about 285-300 the entire time so trying to figure out what I might have done wrong. My thoughts/questions are below.

1) As a first timer, I'm thinking that I probably checked on the ribs way more than I should have. I opened up the smoker 3-4 times which I know raised the temp and caused this to cook too fast. Since this was the first time I was trying to make sure that the ribs hadn't fallen off of the hook.
2) Assuming that by not soaking the wood chips this also could have raised the temp in the smoker. Any thoughts here?
3) I live just outside of Raleigh, NC so my elevation doesn't require me to open the air vent very much so this shouldn't have altered anything very much
4) After I pulled ribs out of the PBC, the broke off of the hook right as I was putting them onto a baking sheet (got lucky here). Trying to figure out why they broke off so easily
5) Once I pulled the ribs inside, I wrapped them in aluminum foil for about 20 minutes. They turned out great and had a slight smoke ring on them so I was pleased with my first smoke but know that there is room for improvement.

Thanks to all for any help you can give as i'm planning to try another smoke this weekend but not sure if it will be ribs, chicken, or a something else.
Attached Images
File Type: jpg IMG_7759.jpg (90.4 KB, 257 views)
File Type: jpg IMG_7760.jpg (71.7 KB, 258 views)
File Type: jpg IMG_7761.jpg (39.5 KB, 256 views)
SouthernSmokeRings is offline   Reply With Quote


Thanks from:--->
Reply

Tags
hanging meat, Hooking meat, Noah Glanville, PBC, PBJ, pit barrel cooker, pit barrel junior, pork butt, set it and forget it

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 10:15 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts