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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 11-02-2017, 12:10 PM   #7441
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Originally Posted by zsir View Post
I want it too... Less charcoal and I cook two racks max anyway.... Gonna get it
Sweet! Looking forward to your review and how it compares to the original. Maybe see how it fits in a car trunk or backseat for portability?
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Old 11-02-2017, 12:20 PM   #7442
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It would suit my cook-capacity needs 90% of the time. And it has that shiny porcelain finish and better designed charcoal basket that my original PBC lacks. But ... I can't justify it at the moment.
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Old 11-03-2017, 03:32 PM   #7443
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Funny, the one thing I find a bit small about the standard is the grate space for doing things like wings. Although this junior appears it could handle my hanging needs just fine, I don't think it would handle my grate needs.
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Old 11-05-2017, 12:41 PM   #7444
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Doing some competition pork practice...i had to share this Money Muscle as it was going in for the wrap..it was as big as a tenderloin!
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Old 11-06-2017, 06:33 PM   #7445
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Default Turkey breast

Did a pre-Thanksgiving turkey breast. It was 10 lb, more or less. Took about 3 hours total with the turkey hanger to get to 160 degrees. Seasoned with Plowboys Yardbird. It came out great.





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Old 11-06-2017, 06:37 PM   #7446
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Nothing dry about that! That breast looks like a winner, my friend.
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Old 11-06-2017, 07:24 PM   #7447
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^^^^^ Excellent looking breast!!!

Question for the group - I am going to be cooking a whole turkey (maybe two depending on the number of guests) in the PBC for Thanksgiving and and am wondering if there are any tips/tricks to getting to proper IT with the dark meat without overcoming the breast. Or is the positioning with the hanger generally enough to shield the breast from heat while exposing the legs to more heat? Any advice is appreciated as I've never cooked a turkey in the PBC.
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Old 11-06-2017, 08:02 PM   #7448
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Quote:
Originally Posted by qposner View Post
^^^^^ Excellent looking breast!!!

Question for the group - I am going to be cooking a whole turkey (maybe two depending on the number of guests) in the PBC for Thanksgiving and and am wondering if there are any tips/tricks to getting to proper IT with the dark meat without overcoming the breast. Or is the positioning with the hanger generally enough to shield the breast from heat while exposing the legs to more heat? Any advice is appreciated as I've never cooked a turkey in the PBC.
I've cooked a few turkeys on the PBC and if you get to 165 in the breast the dark meat will be cooked to a safe temp and will be nice and juicy. Best of luck on your bird!
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Old 11-06-2017, 08:05 PM   #7449
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Quote:
Originally Posted by northeast bbqer View Post
Did a pre-Thanksgiving turkey breast. It was 10 lb, more or less. Took about 3 hours total with the turkey hanger to get to 160 degrees. Seasoned with Plowboys Yardbird. It came out great.





Looks great! We always do a turkey in the oven and one in the PBC. I may consider doing a breast this year in the PBC since most folks aren't big fans of dark meat.
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Old 11-06-2017, 10:46 PM   #7450
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Default Temp control

I don't know how anyone gets low enough temps starting with 35 or so coals in the chimney and one-quarter to one-half open intake. But, after a lot of experimentation, removing the intake cover and replacing it with a sheet magnet (that a clothing store gave me!) and using 20 coals in the chimney, I get 200 degrees and no temp fluctuation. And, check out how narrow an opening I have set!. Great for smoking fish. 25 coals gets me 275-285.

The magnet also makes shutting the PBC down easier than jamming foil in the intake.
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Old 11-06-2017, 10:52 PM   #7451
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I use magnets over the rebar holes too when I shut it down, as well as over the intake to lower temp.
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Old 11-07-2017, 10:46 AM   #7452
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Quote:
Originally Posted by qposner View Post
^^^^^ Excellent looking breast!!!

Question for the group - I am going to be cooking a whole turkey (maybe two depending on the number of guests) in the PBC for Thanksgiving and and am wondering if there are any tips/tricks to getting to proper IT with the dark meat without overcoming the breast. Or is the positioning with the hanger generally enough to shield the breast from heat while exposing the legs to more heat? Any advice is appreciated as I've never cooked a turkey in the PBC.
The best trick I know of is removing the bird from the fridge (or where ever you thawed it out) and placing it somewhere temperature-safe. Then fill some big ziplocks with ice and drape them across the breast until you're ready to cook. The end result is the breast meat starts out much colder than the rest and so does not reach the target temp before the rest of the bird.
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Old 11-09-2017, 05:09 PM   #7453
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Default New Accessories

Pit Barrel Cooker Company just announced some new accessories. Some nice options and a pretty good price, especially the value pack:
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Old 11-09-2017, 05:41 PM   #7454
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Interesting. Almost like they've been watching the mods we've all tried in this thread over the years.

Next they'll give you a way to raise the charcoal basket.
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Old 11-09-2017, 05:53 PM   #7455
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Quote:
Originally Posted by Thingfish View Post
The best trick I know of is removing the bird from the fridge (or where ever you thawed it out) and placing it somewhere temperature-safe. Then fill some big ziplocks with ice and drape them across the breast until you're ready to cook. The end result is the breast meat starts out much colder than the rest and so does not reach the target temp before the rest of the bird.
This!!! Ice pack on the breasts. It works.
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