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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 02-09-2018, 03:00 PM   #8131
D&D BBQ
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Originally Posted by thirdeye View Post
Is this floor dry you're talking about some kind of clay that absorbs grease?
We have some at work but they look like kitty litter and kind of spongy.
Iím at work so I canít get my bag of it but a quick Google check comes up with similar stuff from Moltan (who I think makes Floor Dry) thatís diatomaceous earth pellets and I recall the bag saying it can double as kitty litter... Which makes using the Petmate pooper scooper to clean rather appropriate, eh? Lol
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Old 02-09-2018, 04:01 PM   #8132
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Quote:
Originally Posted by D&D BBQ View Post
Iím at work so I canít get my bag of it but a quick Google check comes up with similar stuff from Moltan (who I think makes Floor Dry) thatís diatomaceous earth pellets and I recall the bag saying it can double as kitty litter... Which makes using the Petmate pooper scooper to clean rather appropriate, eh? Lol
Yeah, diatomaceous ... that's the word I was looking for. I modified a garden hoe to use as my clean-out tool and even radiused the front to match the curvature of the drum.

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Old 02-09-2018, 04:33 PM   #8133
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Yeah, diatomaceous ... that's the word I was looking for. I modified a garden hoe to use as my clean-out tool and even radiused the front to match the curvature of the drum.

Sweet! Looks even better than the Petmate scooper. Now you just need a flat edged hoe/shovel to rake the pellets in to your modded hoe and off you go! Fastest and easiest way to get grease out of the bottom of your PBC/UDS that I know of.
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Old 02-10-2018, 08:47 PM   #8134
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Happy Friday, or in my case and I hope yours too...

FriBday as in Friday Rib Day OR

F-RIB-Day OR

F*in RIB DAY!!!

Full slab of beef and 3 racks of baby backs going on in about 2 hours.
Some pics after the cook.

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Old 02-10-2018, 08:54 PM   #8135
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Serious ribs there SS. Awesome!
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Old 02-13-2018, 06:25 PM   #8136
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Iím cooking a chuck roast for some chopped beef sandwiches. Today was the only day I could cook. How would yíall store the roast if we want to eat it tomorrow? Itís still coming up to temp now.


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Old 02-13-2018, 07:01 PM   #8137
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I would let it cool good then wrap in foil and stick in the fridge.
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Old 02-16-2018, 07:49 PM   #8138
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I'm cooking a 8# full packer tomorrow any idea on timing? I've done two 6# flats that finished in 6 hours (these we're pastrami) and just one 12# full that cooked in 9 hours. Does 7-8 hours sound right? I'm also planning on cubing the point for burnt ends for the first time; should I add just a little more coals to the barrel so while the flat rests there is enough fuel for the burnt ends?
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Old 02-16-2018, 09:30 PM   #8139
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Sounds about right
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Old 02-17-2018, 02:36 PM   #8140
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This brisket is really throwing me off. The point is probe tender but the flat is tough and only 165~ according to my DOT. Dinner is planned at 7 but I am only 6.5 hours into the should I panic or just let it ride? It smells fantastic though
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Old 02-17-2018, 02:44 PM   #8141
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This brisket is really throwing me off. The point is probe tender but the flat is tough and only 165~ according to my DOT. Dinner is planned at 7 but I am only 6.5 hours into the should I panic or just let it ride? It smells fantastic though
If you like the color you can wrap in foil or butcher paper. But don't pull it off until thickest part of flat is probe tender. Good luck.
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Old 02-17-2018, 03:21 PM   #8142
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If you like the color you can wrap in foil or butcher paper. But don't pull it off until thickest part of flat is probe tender. Good luck.
I had initially wrapped it in butcher paper but I think I used to much and unwrapped it. Then after your advice I wrapped again using much less and it's climbing fast in temperature. I'll post pron for sure
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Old 02-17-2018, 05:33 PM   #8143
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those of y'all w the PBC and PBJ, do you still light the PBJ according to instructions? i just started mine with about a third of a chimney of lump lit and then poured over the rest of the basket of unlit to make a full basket. i have a feeling it's still gonna run cool. at least it feels like it. it's been running cool pretty consistently. i'm still getting good food but i don't think the barrel is running like it's designed to run. thoughts?

Edit: intake is adjusted properly according to instructions. FYI
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Old 02-18-2018, 06:22 PM   #8144
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those of y'all w the PBC and PBJ, do you still light the PBJ according to instructions? i just started mine with about a third of a chimney of lump lit and then poured over the rest of the basket of unlit to make a full basket. i have a feeling it's still gonna run cool. at least it feels like it. it's been running cool pretty consistently. i'm still getting good food but i don't think the barrel is running like it's designed to run. thoughts?

Edit: intake is adjusted properly according to instructions. FYI
I have both and have found that when using the JR I have to crack the lid for 15-20 minutes to get the barrel over 275. Once I get it to temp, it runs fine for the rest of the cook.
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Old 02-18-2018, 10:24 PM   #8145
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Is it just me or does pbc not have that nice white smoke coming from it, I find it always looks like dirty smoke (like the kind we are told not to cook with)? Is it because of the constant burning fat?


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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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