This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

First Cook on my new PBC!!

  • Filter
  • Time
  • Show
Clear All
new posts

    First Cook on my new PBC!!

    Hello fellow PBC users!

    I just took delivery of my PBC last night around 6:30!! I am doing my first cook on Sunday. I plan to do some baby back or SLC ribs and chicken halves. Can I hang all at the same time and take the chicken out first as it will most likely be done first? Or do I put the ribs in and about an hour later put the chicken in and hope that both are completed at the same time?? Any tips for the first timer??

    I have done A LOT of reading on how to maintain temps and how to light the PBC the right way so I will be following them to the 'T'. I am about 300 feet above sea level.

    Any feedback is much appreciated!


    Mike... it can be done, if you want slow roasted chicken... but most of us have been cooking chicken hotter (so we get that awesome crispy skin), than you might want to do ribs. We have been shooting for 325+ for chicken by pulling one of the rebars or cracking the lid.

    OH.. and Welcome to the Pit!


      Either way (starting them together or finishing them together) works, but you can definitely have them in together. I really like having chicken hanging in there for a lot of my cooks. The extra fat dripping on the coals adds flavor to the other meats (and they are really cheap!).


        If you get a good result, I hope you'll report back here. I'm just three cooks in with my new PBC, and I'm still working on maintaining good temps with just one meat at a time. Good luck and...

        ...Welcome to the Pit!



          My first cook was ribs and 2 chicken halves, and it went without a hitch. I started everything at the same time, and the chicken was done earlier, as expected. I think that both meats benefited from the other being in the same chamber.

          I would concur with going hotter on the chicken, though. The skin needs a little extra crisping up. but the ribs were out of the park good.


            Thank you, everyone, for the feedback. I will report back with results on Monday! I hope everything goes off without a hitch!



              I will typically cook the ribs first, then wrap and drop in a faux cambro (sp?) to hold for the hour it takes to cook the chicken. I do this because when I take the lid off to remove the ribs and add the chicken, the pit temps spike right up into the range i like doing chicken at (325 - 350) to get the crispier skin. There ARE benefits to cooking together as others have pointed out (more drippings on the coals) but i like to use wood to add smoke to the ribs, and the family prefers no added smoke to the chicken. So it just works out...

              And welcome to the Pit!
              Last edited by PappyBBQ; August 5, 2015, 02:52 PM. Reason: Forgot to add a welcome!



              No announcement yet.
              Rubs Promo


              These are not ads or paid placements. These are some of our favorite tools and toys.

              These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

              Use Our Links To Help Keep Us Alive

              A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

              The Cool Kettle With The Hinged Hood We Always Wanted

              Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

              Click here for more about what makes this grill special

              Grilla Pellet Smoker proves good things come in small packages

              We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
              Click here for our review on this unique smoker

              Fireboard: The Ultimate Top Of The Line BBQ Thermometer

              Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

              With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
              Click here to read our detailedreview

              The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

              kamado grill
              Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

              Click here for our article on this exciting cooker

              Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

              This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

              Click here to read our detailed review


              Comprehensive Temperature Magnet With 80+ Important Temps

              Amazingribs.com temperature magnet
              Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

              Click here to order.

              The Good-One Is A Superb Grill And A Superb Smoker All In One

              The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

              Click here to read ourcomplete review