|
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 |
11-24-2017, 12:55 PM | #7516 |
Babbling Farker
Join Date: 08-09-16
Location: Random Point In Time and Space
Name/Nickname : Parental Assigned Label
|
Well gang, it's been about 4 months since I posted a PBC cook. Ever since I got the Lang I've been neglecting the Barrel. Well after cooking the past two days on the Lang, and since I was only doing a couple of fattys and needed about 2 hours....I decided to give the PBC some love. Cleaned it out..no mold thankfully.
Also gives me a good chance to show some of the newer guys that you don't need a full basket...or firebricks to run a short cook. This also gives you an example of how to deal with that uneven burn pattern. The victims. One spicy sausage stuffed with sautéed onions and yellow pepper, and smoked pepper jack cheese. The other naked original. Both with Oakridge Dominator Sweet Rib Rub. One small Weber chimney full of unlit charcoal dumped in a corner next to the intake. With a chunk of cherry. about 15 mins after lighting another small Weber chimney. Dump the coals next to/overlapping the unlit. Lit coals away from the intake. This will burn towards the intake. Put the lid on and rebar in. Give it 10 minutes to settle in. Then load the fattys. Put those on the opposite side of the lit coals. No juices dripping on lit coals. Lid back on. Settles right into the 240 range. Thin blue. I expect to get 2+ hours out of this. The fattys should only take about 1.5. See you in a bit! |
1 members found this post helpful. |
11-24-2017, 02:42 PM | #7517 |
Babbling Farker
Join Date: 08-09-16
Location: Random Point In Time and Space
Name/Nickname : Parental Assigned Label
|
After 1.5 hours I pulled thr lid to check temp of the fatty. They needed a little more time. After I pulled the lid the temp jumped to 280 for the next 20 min or so. I pulled the fattys, then pulled the rebar and put the lid back on. Now running 307 about 2:15 after I dumped the coals.
Here's the pics. Burn pattern at 2 hours. Results. |
|
Thanks from: ---> |
11-24-2017, 03:46 PM | #7518 |
Babbling Farker
Join Date: 08-09-16
Location: Random Point In Time and Space
Name/Nickname : Parental Assigned Label
|
Last post on this topic. 3.5 hours after dumping lit coals the PBC is still running at 271 with the rebar out. Temps dropping now pretty consistently.
Pretty efficient cooker. Two mini chimneys of KBB. One lit on top of one unlit, plus one chunk of cherry, held temps for at least 3.5 hours. |
|
Thanks from: ---> |
11-25-2017, 07:08 AM | #7519 |
On the road to being a farker
Join Date: 08-20-10
Location: LSL, MO
|
Thanks Stlsportster good info for short cooks.
|
|
11-25-2017, 02:28 PM | #7520 | |
Full Fledged Farker
Join Date: 03-25-16
Location: Andover, MA
Name/Nickname : Jeff
|
Quote:
I might go back and really scrub down my grill grate and rebar but I might just buy the hanging grate at this point too.
__________________
Pit Barrel Cooker; Weber 22" Kettle; Gabbys Grill attachment; Weber Spirit Gas Grill |
|
|
11-29-2017, 05:37 PM | #7521 |
On the road to being a farker
Join Date: 09-04-13
Location: Los Angeles, CA
Name/Nickname : Stu
|
They have a PBC Jr now.
|
|
11-29-2017, 05:48 PM | #7522 |
Babbling Farker
Join Date: 08-09-16
Location: Random Point In Time and Space
Name/Nickname : Parental Assigned Label
|
|
|
11-29-2017, 06:15 PM | #7523 |
Full Fledged Farker
Join Date: 03-25-16
Location: Andover, MA
Name/Nickname : Jeff
|
I've already seen on YouTube Smokey Ribs and Ballistic BBQ using the Jr. They're reviews seem to be works just like the original but is more portable
__________________
Pit Barrel Cooker; Weber 22" Kettle; Gabbys Grill attachment; Weber Spirit Gas Grill |
|
11-29-2017, 07:46 PM | #7524 | |
On the road to being a farker
Join Date: 09-04-13
Location: Los Angeles, CA
Name/Nickname : Stu
|
Quote:
I can see that the jr would be a good option for someone just cooking for 2 or for a small patio/balcony - but again it’s not like the main pbc is mahoosive. |
|
|
11-30-2017, 02:53 PM | #7525 | |
is One Chatty Farker
Join Date: 06-28-17
Location: Colorado Springs, CO
|
Quote:
*"Hey Sako, where'd you get those cool flat skewers?" Man, how many times has he had to answer that question?! And every single time he does it like a gentleman...
__________________
Weber Performer Deluxe x 2 / PBC /RecTeq RT-590/ 18” Smokey Joe / Weber Spirit gasser |
|
|
Thanks from:---> |
11-30-2017, 03:28 PM | #7526 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
|
Lol, thanks Kanco! Good catch. That's just on the PBC thread alone. I had the same question asked in QTalk even more.
I don't mind it at all because after all 500 pages is a lot to go though and find the answer.
__________________
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) |
|
11-30-2017, 03:34 PM | #7527 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
|
This thread has to be the longest running mega thread on the brethren and consecutively running on page 1 for over 2 1/2 years.
__________________
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) |
|
12-02-2017, 02:05 PM | #7529 |
Full Fledged Farker
Join Date: 05-09-17
Location: Tucson
|
Need some advice:
Was planning on smoking a chuckie on the PBC tomorrow for Meat Sunday, but my wife brought back a cross-rib roast. Everything I've searched for here looks like it should be cooked to 125-130 rather than taking to probe-tender like a chuck or brisket. Anybody have any tips for hanging a cross-rib roast? TIA!
__________________
* Big Steel Keg * Pit Barrel Cooker w/ OnlyFire rotisserie dealie * Turbo 4-Burner Gasser * Bar-B-Chef Offset Smoker (used for BBQ gear storage) |
|
12-02-2017, 05:43 PM | #7530 |
Babbling Farker
Join Date: 05-14-14
Location: Yukon, OK
Name/Nickname : Andrew
|
Sounds like it should be cooked like a prime rib which is why your coming up with the 125-130° temp. Sako has hung a couple prime ribs you may be able to find his threads with a search here.
Or maybe send him a PM.
__________________
My cooker fleet: Recteq RT-700 Weber Spirit E-210 with GrillGrates 22.5 Crimson Weber Premium Char-Broil Big Easy Oil-Less Turker Fryer LoCo 80qt crawfish kit Re-homed cookers: Black Weber OTG (Happy Hapgood) Pit Barrel Cooker (PBC) Char-griller Akorn 28” Blackstone Pro Series Oklahoma Joe’s Bronco Check out the PBC Appreciation Thread! [url]http://www.bbq-brethren.com/forum/showthread.php?t=210239[/url] |
|
Tags |
hanging meat, Hooking meat, Noah Glanville, PBC, PBJ, pit barrel cooker, pit barrel junior, pork butt, set it and forget it |
Thread Tools | |
|
|