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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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10-26-2017, 05:48 PM | #7411 |
Babbling Farker
Join Date: 08-09-16
Location: Random Point In Time and Space
Name/Nickname : Parental Assigned Label
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10-26-2017, 06:44 PM | #7413 |
Babbling Farker
Join Date: 08-09-16
Location: Random Point In Time and Space
Name/Nickname : Parental Assigned Label
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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.
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10-26-2017, 08:37 PM | #7414 |
is one Smokin' Farker
Join Date: 08-06-14
Location: West Virginia
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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
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270 smokers large PBC Vision kamado classic B series |
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10-26-2017, 10:14 PM | #7415 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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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.
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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) |
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Thanks from: ---> |
10-26-2017, 10:32 PM | #7416 |
Babbling Farker
Join Date: 08-09-16
Location: Random Point In Time and Space
Name/Nickname : Parental Assigned Label
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Did you scrape the stucco off the inside?
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10-26-2017, 11:07 PM | #7417 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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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.
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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) |
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Thanks from:---> |
10-27-2017, 08:00 AM | #7418 |
is One Chatty Farker
Join Date: 05-05-14
Location: Winter Park, FL
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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!
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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 |
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10-27-2017, 01:31 PM | #7419 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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Someone said the Meat mama is in a bayou drainage gully by the High School.
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I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
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10-29-2017, 12:01 AM | #7421 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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Sliced pics please! If you have. PBC makes a killer Tri tip.
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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) |
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10-29-2017, 12:12 PM | #7423 |
Quintessential Chatty Farker
Join Date: 05-16-14
Location: St. Louis, MO
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Looking pharping amazing!
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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. |
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10-30-2017, 12:04 AM | #7424 |
Knows what a fatty is.
Join Date: 10-18-17
Location: Fuquay Varina, NC
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Duplicate post - see post below.
Last edited by SouthernSmokeRings; 10-30-2017 at 12:28 AM.. Reason: Duplicate Post |
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10-30-2017, 12:24 AM | #7425 |
Knows what a fatty is.
Join Date: 10-18-17
Location: Fuquay Varina, NC
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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. |
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Tags |
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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