Nice looking cooks. Welcome to the Pit from southwest Florida.
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Hello and thank you to the PBC Pitmaster Club community
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Like Ol Ben Kenobi said - That's good! You've taken your first step into a larger world.
A steady 220 in the PBC isn't bad. When I was first learning it, I spent a lot of extra effort trying to keep the temps in that 225 range. Food always came out great.
Now I don't worry much about it.
Rocking at 270 gets the tasty meats faster.
Lots of good info here and good things to cook
My favorites in the PBC are ribs, chicken halves, and pastrami.
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And Chuckies...... And OH and burnt ends.
And ribs
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Club Member
- Nov 2017
- 7086
- Huntsville, Alabama
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Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
- Camp Chef FTG900 Flat Top Grill (2020)
- Weber Genesis II E-410 w/ GrillGrates (2019)
- Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip N Griddle & Vortex & Party Q & Rotisserie (2007)
- Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
- King Kooker 94/90TKD 105K/60K dual burner patio stove
- Lodge L8D03 5 quart dutch oven
- Lodge L10SK3 12" skillet
- Anova
- Thermoworks Smoke w/ Wifi Gateway
- Thermoworks Dot
- Thermoworks Thermapen Classic
- Thermoworks RT600C
- Weber Connect
- Whatever I brewed and have on tap!
Wow! You certainly have hit your stride turning out BBQ like that! Welcome to the Pit, and keep up the good work!
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