No there isn't, just fill a chimney wait till the fire is half lit then dump it in.
Feel free to put a couple wood chunks in with the charcoal if you like.
Pit Barrel Cooker (PBC) Appreciation Thread
- Thread starter AClarke44
- Start date
Feel free to put a couple wood chunks in with the charcoal if you like.
Not at all. Just in case you feel you need more briqs, pour some in a charcoal chimney, get it going and dump it in so you don't have to worry about the nasty starter smoke. At that point the brisket would've soaked up all the smoke already or probably wrapped (if you're going to wrap) so either way will work. I personally wouldn't want the thick starter smoke even layering itself on the surface of the brisket if it's unwrapped. Obviously you'll remove the brisket before you put the coals in so you should be fine but if you don't want the brisket laying around until your fresh coals ash over then use a chimney.
Ok guys,
I googled and found a guy "hanging" an 18lb er. He seemed to have trimmed it down but its still look to be pretty big hunk of meat. 18lb er trimmed and he posted a total cook time of 5 hours 40 mins and NO CRUTCH.
http://www.letstalkbbq.com/index.php?topic=1936.0
I googled and found a guy "hanging" an 18lb er. He seemed to have trimmed it down but its still look to be pretty big hunk of meat. 18lb er trimmed and he posted a total cook time of 5 hours 40 mins and NO CRUTCH.
http://www.letstalkbbq.com/index.php?topic=1936.0
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bradymartin
Guest
mine should arrive within 5 business days i think. but i ordered it yesterday. got the ash pan and hinge grate with it.
after reading more i see people have trouble with crispy skin on their chickens but not on turkeys. im assuming because turkeys take longer to cook so the skin has extra time to crisp up?
anyway i feel like a big load off my back finally making the decision.
$345 for this metal barrel shiny thing and some extra metal parts. im expecting at the very least decent results.
after reading more i see people have trouble with crispy skin on their chickens but not on turkeys. im assuming because turkeys take longer to cook so the skin has extra time to crisp up?
anyway i feel like a big load off my back finally making the decision.
$345 for this metal barrel shiny thing and some extra metal parts. im expecting at the very least decent results.
Congrats! And remember to have fun!
I would bet those who aren't getting crispy skin aren't monitoring the temp of the PBC. If you don't monitor, just crack the lid about an inch for the last 15-20 min. If you do monitor temps, try and cook at about 300° until almost done and again, crack the lid to ramp up the temperature to about 350-400° for the last 10-15 min.
JDelage
Found some matches.
- Joined
- Oct 1, 2015
- Location
- Seattle WA
Very useful, thank you.
You should get it today latest tomorrow. They expanded to Cali and they have a place in Corona so we get them next day. I had two shipped to me recently and each arrived the next day of the order date.
Another new PBC cook here.
So far I have two cooks completed. First cook was 2 racks of St Louis spares and 4 whole chickens. Second cook was a boneless pork roast and a tri tip. I also threw on some chicken thighs on the rack after the hanging meat was done.
All cooks were cooked over Stubbs with Wicked good Jake's blend and a few chunks of wood. I monitored my temps with a pit probe and both cooks were hot. Temps ranged from 300 to 325. I adjusted my cooking time and the food was delicious.
However, I would like to hone in my starting procedure. I'm planning to fire up the PBC tomorrow for a practice turkey and some ribs.
My question is for those who mix in lump. What is your procedure?
I filled my basket 3/4 full with Stubbs then topped it off with lump. Then I filled a Weber chimney half full with lump. Once that was glowing hot I poured it over the basket and added by wood. I left the cover off for one minute then closed it and let the cooker warm up for 15 minutes. (I intentionally deviated from the standard procedure. I was cooking for a group and I wanted to err on the side of the cooker being too hot vs too cold.) There will be less pressure this weekend so I would like to start the PBC under 300 for the ribs and then increase temps a bit for the turkey.
So far I have two cooks completed. First cook was 2 racks of St Louis spares and 4 whole chickens. Second cook was a boneless pork roast and a tri tip. I also threw on some chicken thighs on the rack after the hanging meat was done.
All cooks were cooked over Stubbs with Wicked good Jake's blend and a few chunks of wood. I monitored my temps with a pit probe and both cooks were hot. Temps ranged from 300 to 325. I adjusted my cooking time and the food was delicious.
However, I would like to hone in my starting procedure. I'm planning to fire up the PBC tomorrow for a practice turkey and some ribs.
My question is for those who mix in lump. What is your procedure?
I filled my basket 3/4 full with Stubbs then topped it off with lump. Then I filled a Weber chimney half full with lump. Once that was glowing hot I poured it over the basket and added by wood. I left the cover off for one minute then closed it and let the cooker warm up for 15 minutes. (I intentionally deviated from the standard procedure. I was cooking for a group and I wanted to err on the side of the cooker being too hot vs too cold.) There will be less pressure this weekend so I would like to start the PBC under 300 for the ribs and then increase temps a bit for the turkey.
If 16Adams responds he has a lump/charcoal mixture that works well for him. He doesn't respond in this thread often but he posts his own threads a lot. He'll answer if you bring it up in one of his threads.
Also Sako (ssv3) cooks with lump. Not sure if he does a mixture but I bet he'll chime in and give you some good advice.
I've mixed in lump on one cook but didn't really have a measured amount. To me the most important part is lighting the same amount of charcoal every time to get consistent cook temperatures.
Good luck and let's us know what you end up doing and how it turned out. :thumb:
Oh and welcome to the Brethren as well as the PBC club!
Also Sako (ssv3) cooks with lump. Not sure if he does a mixture but I bet he'll chime in and give you some good advice.
I've mixed in lump on one cook but didn't really have a measured amount. To me the most important part is lighting the same amount of charcoal every time to get consistent cook temperatures.
Good luck and let's us know what you end up doing and how it turned out. :thumb:
Oh and welcome to the Brethren as well as the PBC club!
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Just checked with who had the pic and they can email them to me next week.
That's gonna be a nice setup, I betcha i could fit 18-21 racks of BB ribs in it.
Hey Slap,
I haven't done many cooks with mixed lump. Usually it's either, or. The few times I mixed though, I poured in the lump first then topped it with briqs. If I were to guess I'd say 70% lump and 30% briqs. I prefer lump at the bottom because I don't want a raging or hot fire at start up since lump burns hotter and faster. If it helps I start my fires with a weed burner while the basket is fully packed. I get the briqs going on top and it works it's way down to the lump and once the heavy smoke clears about 10-15 mins I placed the meat on and close the lid. In your case you can pour in the lump in the basket, pour the briqs in the chimney, light the chimney and let the briqs ash over. After that dump the briqs over the lump and wait about 5 mins for the unlit lump smoke to clear and hang the meat. The lump start up smoke usually diminishes way faster than briqs.
Good luck and keep us posted.
PS 16Adams is the man with mixed fuel in the PBC. You may want to PM him. I know he changes he's procedures constantly and improving it.
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bradymartin
Guest
just checked tracking and its in bloomington, an hour or so from me. expected delivery tomorrow. early Christmas for me tomorrow.
here is my plan
first and foremost i just want to get lower vent setting dialed in to plus/minus 275, full load of kingsford which should last 8 hours. no food. i will use my chef alarm temp probe on rebar to monitor temp.
approximately 1/4th vent open, 34 briquettes in weber chimney, 3 pieces of newspaper and light. alarm for 15 minutes then dump lit into the basket. close lid, after 15 minutes ill install temp probe on rebar and monitor temp.
does this sound like a plan? maybe do 36 briquettes? i usually put veg oil on newspaper when lighting charcoal in my chimney to help lighting the briquettes, and it doees light it faster. im wondering if i should not do that here and if i do, maybe aim for 14 minutes? also im wondering though if i should aim higher than 275 since there is no food in there. here i am overthinking things again, maybe its not this complicated.
I've found it'll go a little higher anyway without food. But like I said before there's no need for a burn out. I'd put something in there even if just a fatty on the rack.
By the way what I did to dial in my temperature (I like 275° as well) is set the vent cap to the settings according to the instructions (1/4 open for you). Don't tighten the screw too much so you can still make slight adjustments to the vent cap. Use your thermometer inside on the rack in the middle to monitor the temp. Make sure you remember to put both rebar in if you dont cook anything. Make slight adjustments to the vent cap until you get a stable temperature that you like. Once the PBC Is cool, tighten up the screw and you will probably never need to mess with it again.
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bradymartin
Guest
well i was thinking to put probe on rebar but you say put on the rack. maybe gets hotter up top. ill put it on the rack, good middleground.
i waited too long to get this thing, i cant wait to use it.
You can put the probe on the rebar If you want. That's actually where I put it when I cook. You'll see the rack (grate) is only about 6" below the rebar though and the probe will dip downward sometimes. I mainly said to put it on the grate because you were saying you weren't gonna cook anything at first. I figured you'd have the grate in during your burnout. When I adjusted my vent cap I had food in the PBC too so I actually had my probe hanging on the rebar. Really though I don't think it'll matter. When I cook on the grate I put the probe on the grate too with the clips that came with my thermometer. I haven't noticed any difference in temperature.
Andrew's got you completely covered Brady. :thumb:
CHRISG
Found some matches.
- Joined
- Nov 13, 2015
- Location
- Alexandr...
Deflector / Shield
My name is Chris and this is my first post. I have been lurking for a while and finally decided to join in the fun .
Has anyone found a need to fabricate a heat deflector shield for the PBC to prevent flame ups when the lid is removed? I have been toying with the idea but no one else here has mentioned it?
Thanks for your time...
My name is Chris and this is my first post. I have been lurking for a while and finally decided to join in the fun .
Has anyone found a need to fabricate a heat deflector shield for the PBC to prevent flame ups when the lid is removed? I have been toying with the idea but no one else here has mentioned it?
Thanks for your time...
Welcome Chris. You are going to love this place! Lots of friendly folks who just want you to be able to cook outstanding BBQ!
I bought the PBC thinking I would need to modify it eventually. What I found is that is runs great without any permanent mods. I did add a pizza pan to catch ash, but PBC Co. now has that covered as well with the ash catcher option. I love the vent cap being set which allows for consist temperatures. I do use a probe thermometer inside to monitor the cook temperature and would never drill a hole for an analog thermometer. The ONLY thing I may eventually do is rig a diffuser right above the coal basket but only for the occasional cook where I don't want juices hitting the coals. You won't have problems with flare ups when you remove the lid. Yes it will heat up especially if you leave the lid off for extended periods of time but I've never heard of a flare up in a PBC. Just put the lid back on and the temperature will settle back in to its cook temp. IF I ever do add a diffuser, it will be a non permanent mod. I'm not drilling into the PBC!
