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Questions about my first PBC cook - Beef back ribs

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    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

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


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

    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?


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


        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.


          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!


            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.



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