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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 05-24-2015, 08:21 AM   #211
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Originally Posted by Bob C Cue View Post
No mas. How can compete against against a wing cook like this?

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Old 05-24-2015, 10:33 AM   #212
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Originally Posted by AClarke44 View Post
That's some good lookin chicken!

Edit: sorry about the double post. My phone was acting goofy. I don't know how to delete posts of if it's possible. ..
It looks so good it deserves a double post!
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Old 05-24-2015, 10:36 AM   #213
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If you want a really good chicken on the PB...spatchcock it and lay it on the grate....If you want flip it around 125* skin side down and take it to temp. Oh baby oh baby oh baby

Oh but have more lit coals...a full chimney (or more) with no unlit should do it. Let that sucker get screaming hot.
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Old 05-24-2015, 10:42 AM   #214
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Originally Posted by Fwismoker View Post
If you want a really good chicken on the PB...spatchcock it and lay it on the grate....If you want flip it around 125* skin side down and take it to temp. Oh baby oh baby oh baby
I'll keep hanging the chicken halves and then cracking the lid for last 20 minutes. Always makes the juiciest chicken. Just my haughty opinion!
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Old 05-24-2015, 10:50 AM   #215
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Oh here's my other pit barrel in action doing the wings but this is the shot of the brussel sprouts hanging on the rebar!

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Old 05-24-2015, 11:11 AM   #216
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Originally Posted by Bob C Cue View Post
I'll keep hanging the chicken halves and then cracking the lid for last 20 minutes. Always makes the juiciest chicken. Just my haughty opinion!
Bob on a serious note.. expand your horizons and try to cook different ways using different styles. Not only does it break up the monotony you'll learn different techniques and get good at them....all will give unique flavor profiles.

Different ways to cook using the same and different cookers you'll become even a better pitmaster.
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Old 05-24-2015, 11:47 AM   #217
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I have maintained 260-270 for 10 hours,
Yeah that's cool.........I was thinking an average temp of 300. I wasn't sure if you'd have a thermometer in there or not.

Do you still have coals left? I'm curious to see how long it'll go
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Old 05-24-2015, 11:57 AM   #218
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This is for Bob....but will he be afraid to drill in the PB?



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Old 05-24-2015, 12:55 PM   #219
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I let my PBC watch yesterday while my Weber OTS smoked a meatloaf. I must say that the ole barrel behaved quite well while on the sidelines. I don't even think it was jealous, just enjoyed a day off while someone else did the work. It knew it is pulling double-duty tomorrow, so I think that contributed to the PBC peacefulness.
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Old 05-24-2015, 01:45 PM   #220
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Quote:
If you want a really good chicken on the PB...spatchcock it and lay it on the grate....If you want flip it around 125* skin side down and take it to temp. Oh baby oh baby oh baby
I forgot my hooks on a campout and did the same thing. Yes it was delicious. And Ill bite on your fire management technique for the PBC!
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Old 05-24-2015, 01:56 PM   #221
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I'm not afraid!
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Old 05-24-2015, 02:09 PM   #222
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I forgot my hooks on a campout and did the same thing. Yes it was delicious. And Ill bite on your fire management technique for the PBC!
He has no fire management technique for the PBC. He has a technique for his non-PBC cookers which he wants you to try on your PBC. Information is information, but just wanted you to know that he has no PBC and hasn't ever cooked on one, so far as I know. It may turn out great, but I'd hate to see people go modding their cookers based on something non-PBC related, so I added this "disclaimer".
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Old 05-24-2015, 02:18 PM   #223
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Im still game. I realize he doesnt have a PBC. I probably wouldnt do a permanent mod on mine but Im always up for new techniques.
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Old 05-24-2015, 02:21 PM   #224
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Originally Posted by Brew-Bq View Post
I forgot my hooks on a campout and did the same thing. Yes it was delicious. And Ill bite on your fire management technique for the PBC!
Good thing you forgot your hooks because you stumbled on another way to use the cooker!

It's nice mixing it up especially for chicken. Example I know it's gonna be different taste and texture going from say rotisserie to spatchcock (plus different from cooker to cooker) and using charcoal or doing a wood fire. I'll hang if i'm short on space but spinning usually does it for me the best. Thanks Giving last year i did i turkey spatched and one on the spit...both incredible but different.

Think i'm gonna try hanging some quarters from my rebar same time i'm spinning something else on the spit sometime soon just to mix things up.
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Old 05-24-2015, 02:29 PM   #225
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Quote:
Originally Posted by Thingfish View Post
He has no fire management technique for the PBC. He has a technique for his non-PBC cookers which he wants you to try on your PBC. Information is information, but just wanted you to know that he has no PBC and hasn't ever cooked on one, so far as I know. It may turn out great, but I'd hate to see people go modding their cookers based on something non-PBC related, so I added this "disclaimer".
My lower grate on my jimmy is about exactly above where it is on a PB, and the basket is about identical size. Not using my diffuser it will grill grate cook just like the PB...distance, heat, same fuel of course. There's no need to mod your PB to cook things differently on it.

I'll try to remember to take a pic of how i set up the coal basket in the jimmy because it's similar to the PB so you can see different ideas and the result it gives. If you wanna try it great, if you don't that's cool too
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