Welcome!


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.

Announcement

Collapse
No announcement yet.

Questions about my first PBC cook - Beef back ribs

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Questions about my first PBC cook - Beef back ribs

    Hopefully this is pretty standard but is it normal for a full basket of KC to stop smoking around 2 hours in?

    Watched the temp start at 330 and now settle into 256 degrees.
    I started the grill according to the guide in this forum - 15 charcoal burn, 10 minute lid off, 10 minute lid on with wood chunks.

    When I put the ribs on the two chunks of cherry wood ignited which may be why I couldn't really smell the cherry wood about a hour ago. Right now I am 2.5 hours in on my 3 hour cook and there is no smoke just slow cooking going on now?

    So is this pretty standard?

    Thanks in advance

    #2
    It might be really clean smoke from a well oxygenated burn. Smoke isn't always visible but it's there.

    Comment


    • JohnF
      JohnF commented
      Editing a comment
      Ah the dreaded invisible smoke, is that like second-hand smoke?

    #3
    I noticed closer to when I pulled the ribs that visually you could see some smoke. After having the lid off the wood really got going and now its smoking like a champ. So - any suggestions on modifications for the next cook if it does sound like I didn't get the wood smouldering enough?

    I can either open the air intake more (might not be quite the 1/4 I should of done at 140 feet about sea level) or I could keep it there and instead throw the wood on instead of just 10 minutes, give it 15-20 to get smouldering?

    Comment


      #4
      No visible smoke is good smoking.
      Try placing the wood chunk right under the burning coals, not ontop of the coals.

      Comment


        #5
        OK - will do. Does the temp/time table for the PBC sound right? I am also trying to get an idea for if I didn't quite open the air intake enough.

        Comment


          #6
          I do what Ernest suggests. I put my wood chunks on top of unlit coals and then pour the lit coals over. The smoke emanating from the PBC during the cook is thin and light. I find the wood doesn't really burn so much as carbonize, but I get really nice smoke rings and flavors in the stuff that comes out of the PBC. I'm not really big on huge smoke flavors - I like a subtle smokey overtone and the PBC seems to excel at this.

          And beef ribs are killer. Some of my favorite things. Welcome to the pit and the PBC sub forum!

          Comment


            #7
            The bottom vent does next to nothing for dialing in temps. I learnt that weeks into experimenting. I used to cook with it almost closed. Then I opened it halfway and left it there but dialed in temps using the rebar holes.
            Cover a rebar hole with foil paper for lower temps. Take a rebar completely out for higher temps.

            Comment

            Announcement

            Collapse
            No announcement yet.
            Working...
            X
            false
            0
            Guest
            500
            ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
            false
            false
            {"count":0,"link":"/forum/announcements/","debug":""}
            Yes
            Rubs Promo

            Spotlight

            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



            Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

            Click here to see our list of Gold Medal Gifts


            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 our†complete review


            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

             

            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.


            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 detailed†review


            Compact Powerful Sear Machine For Your Next Tailgater


            Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

            Click here to read our detailed review and to order


            Our Favorite Backyard Smoker

            The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
            Click here for our review of this superb smoker