I have not posted in quite a while and also had not cooked on the PBC in a while. I have been very frustrated with the results so far overall. I only have about 5 cooks under my belt. Because of issues and company suggestions not working I bought an oven thermometer today and hung it on one of the rebars with a piece of wire about 3 inches down from the rebar. I wated after dumping the lit coals today and 10 minutes later it was at 250 degrees, 20 minutes 260, 30 minutes 275 and that is when I put the ribs on. Half hour later it was at 300 degrees and a half hour after that it was back to 275. Been at 260 for the last half hour now.
I sent Amber an email today because we have had communication previously asking if the temp normally starts out higher and settles in lower or the reverse and she said it starts out higher and settles in lower. Mine did not do that. She has also cautioned me about lighting the coals too much, having me try 12 minutes in the past without results. Saying you don't want the coals all lit over in the chimney which they were not. I can't understand using their recommended lighting and immediately after dumping the chimney into the cooker adding the food that it would reach hotter temps initially and gradually lower. I would think it ould be the reverse.
At this point I am confused and don't know what temp I should look for when adding the meat. Also, how would I go about getting the temp hotter without letting the chimney get raging and or putting in more coals than the 40 I use.?
I know some of you have altered your lighting procedures and I know there are different variables in all situations but I am curious if you look for a specific temp before adding the food.
Would you be happy with the settle in temp of 260 or look for something a little higher. How long the cooker will run on the back end is also a consideration. I see Noah says the bottom vent is not for temp adjustment just for the sea level thing. Also, Amazing ribs bumped their bottom vent from 1/4 to 1/2 and it messed up their temp and they had to set it back. I would appreciate any and all feedback.
l had these briquettes leftover from last year but they were sealed. Don't know if that could be an issue.
I sent Amber an email today because we have had communication previously asking if the temp normally starts out higher and settles in lower or the reverse and she said it starts out higher and settles in lower. Mine did not do that. She has also cautioned me about lighting the coals too much, having me try 12 minutes in the past without results. Saying you don't want the coals all lit over in the chimney which they were not. I can't understand using their recommended lighting and immediately after dumping the chimney into the cooker adding the food that it would reach hotter temps initially and gradually lower. I would think it ould be the reverse.
At this point I am confused and don't know what temp I should look for when adding the meat. Also, how would I go about getting the temp hotter without letting the chimney get raging and or putting in more coals than the 40 I use.?
I know some of you have altered your lighting procedures and I know there are different variables in all situations but I am curious if you look for a specific temp before adding the food.
Would you be happy with the settle in temp of 260 or look for something a little higher. How long the cooker will run on the back end is also a consideration. I see Noah says the bottom vent is not for temp adjustment just for the sea level thing. Also, Amazing ribs bumped their bottom vent from 1/4 to 1/2 and it messed up their temp and they had to set it back. I would appreciate any and all feedback.
l had these briquettes leftover from last year but they were sealed. Don't know if that could be an issue.
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