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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 10-26-2017, 05:48 PM   #7411
Stlsportster
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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.
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Old 10-26-2017, 06:30 PM   #7412
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my pbc.................... gone forever. f u c k u harvey
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Old 10-26-2017, 06:44 PM   #7413
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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.
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Old 10-26-2017, 08:37 PM   #7414
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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
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Old 10-26-2017, 10:14 PM   #7415
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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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Old 10-26-2017, 10:32 PM   #7416
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Did you scrape the stucco off the inside?
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Old 10-26-2017, 11:07 PM   #7417
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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.
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Old 10-27-2017, 08:00 AM   #7418
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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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Old 10-27-2017, 01:31 PM   #7419
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Someone said the Meat mama is in a bayou drainage gully by the High School.
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Old 10-28-2017, 08:54 PM   #7420
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These Tri-Tips got an hour in the PBC until they were between 125-135. Then I seared them off (pic is pre-sear).

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Old 10-29-2017, 12:01 AM   #7421
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Sliced pics please! If you have. PBC makes a killer Tri tip.
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Old 10-29-2017, 08:04 AM   #7422
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Quote:
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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!
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Old 10-29-2017, 12:12 PM   #7423
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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!
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Old 10-30-2017, 12:04 AM   #7424
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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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Old 10-30-2017, 12:24 AM   #7425
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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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