So, will more meat in the PBC affect cook time? will it make the PBC run cooler or hotter? I'm on the coast - 16-ft. elevation to be exact - so i keep the bottom damper as closed as it goes (although I will be camping at 1,000 ft. so will open a bit). my PBC usually gets up around 300 degrees but usually averages 275 for a 10 hour smoke.
any thoughts?
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