I would, but I don't do Facebook. I'm wondering if I shouldn't give in and get it. .....I'm trying to hold off....This is about the only sicial media i do. :mrgreen:
I joined. Lots of happy PBC owners sharing the love!
I would, but I don't do Facebook. I'm wondering if I shouldn't give in and get it. .....I'm trying to hold off....This is about the only sicial media i do. :mrgreen:
What's with veering from the pbc guideline gospel? I thought the beauty of it is that it doesn't need maverick wires and all those other manipulations....now I'm really confused.Trying a new thing with coals. Oh and I couldn't help myself today. Bought a twin KBB, a Kingsford Hickory, and a Kingsford Apple. I'll get more Stubbs later but Walmart was out when I went. I'll use the KBB for burgers and hotdogs.
Anyway my experiment was blocking half of the coal basket with firebrick and filling only half of it for a short cook.....I'm doing chicken. You can see in the pics below how I did it. I used Kingsford Hickory with a chunk of apple wood. Also put a few pieces of small lump in the coals. I lit 34 coals and dumped them over the top. Also below you can see a method of cracking the lid to get a hotter temp I've used. Although i had to remove the rod and let the lid close with the rod out because it hit 340 with my current intake setting. I like 300-325 when doing chicken and i didnt want mess with the intake. It's coming back down now and is at 324. We'll see where it settles. About 10-15 min before it's done I will place the rod and lid like pictured again to ramp up the temp so I can get crispy skin.
Edit: I forgot to mention I'm using the PBC all purpose rub. I usually use plow boys yard bird but I wanted to try the all purpose
Trying a new thing with coals. Oh and I couldn't help myself today. Bought a twin KBB, a Kingsford Hickory, and a Kingsford Apple. I'll get more Stubbs later but Walmart was out when I went. I'll use the KBB for burgers and hotdogs.
Anyway my experiment was blocking half of the coal basket with firebrick and filling only half of it for a short cook.....I'm doing chicken. You can see in the pics below how I did it. I used Kingsford Hickory with a chunk of apple wood. Also put a few pieces of small lump in the coals. I lit 34 coals and dumped them over the top. Also below you can see a method of cracking the lid to get a hotter temp I've used. Although i had to remove the rod and let the lid close with the rod out because it hit 340 with my current intake setting. I like 300-325 when doing chicken and i didnt want mess with the intake. It's coming back down now and is at 324. We'll see where it settles. About 10-15 min before it's done I will place the rod and lid like pictured again to ramp up the temp so I can get crispy skin.
Edit: I forgot to mention I'm using the PBC all purpose rub. I usually use plow boys yard bird but I wanted to try the all purpose
What's with veering from the pbc guideline gospel? I thought the beauty of it is that it doesn't need maverick wires and all those other manipulations....now I'm really confused.
Looks good Andrew. PBC makes the best and juciest chicken on earth.
Obviously he's trying to perfect perfection. I look at him as the Albert Einstein of the PBC
Or should that be the Andrew Einstein of the PBC?
Trying a new thing with coals. Oh and I couldn't help myself today. Bought a twin KBB, a Kingsford Hickory, and a Kingsford Apple. I'll get more Stubbs later but Walmart was out when I went. I'll use the KBB for burgers and hotdogs.
Anyway my experiment was blocking half of the coal basket with firebrick and filling only half of it for a short cook.....I'm doing chicken. You can see in the pics below how I did it. I used Kingsford Hickory with a chunk of apple wood. Also put a few pieces of small lump in the coals. I lit 34 coals and dumped them over the top. Also below you can see a method of cracking the lid to get a hotter temp I've used. Although i had to remove the rod and let the lid close with the rod out because it hit 340 with my current intake setting. I like 300-325 when doing chicken and i didnt want mess with the intake. It's coming back down now and is at 324. We'll see where it settles. About 10-15 min before it's done I will place the rod and lid like pictured again to ramp up the temp so I can get crispy skin.
Edit: I forgot to mention I'm using the PBC all purpose rub. I usually use plow boys yard bird but I wanted to try the all purpose
Andrew I like the brick idea....now I can put my charcoal basket back in my mini.
That sounds wonderful Bob....you think i could do close to as good in my jimmy? No way the rotisserie could do that I'm sure.I just finished watching the first episode of Steven Raichlen's new show called "Project Smoke" on PBS. He cooked chicken halves on the the PBC and got a nice mahogany color and super crisp skin by basting the birds twice with butter during the cook. I will have to give that a try. We all know already how flavorful and juicy PBC chicken is, and with this method it might turn out even better if possible! Happy Fourth everyone!
You're right Bob....hanging in the pbc is way.better than hanging in anything else, and way way better than rotisserie. I gotta say it's the best galaxy!
It sure would be nice if people who don't appreciate the Pit Barrel Cooker would refrain from posting in the Pit Barrel Cooker Appreciation thread. All the subtle put-downs aren't cute. They aren't relevant and they detract from the thread. Why would someone want to crap on an appreciation thread?