PBC issues

[PappyBBQ]

The different experiences with the PBC never cease to amaze me. Just goes to show that cookin' is an art and not a science! I typically follow fzxdoc nice lighting instructions, but I "short" the time between placing the lit basket into the pit and adding the food. I usually put the lit basket into the pit and the food is in within 4 to 5 minutes tops. My pit usually maxes at 290 and then falls. When it gets to 250 I crack the lid for maybe 1 minute and then reseat it and never touch it again until the cook is done. This makes my pit run right at 260 with very little watchin' and adjustin' though I may occasionally foil a hole closed for a few minutes it the temp starts rising. Now if I'm doing any kind of poultry I follow @fzsdoc directions more faithfully since I want a hot pit (350) throughout the cook. I got used to using the dual probe Maverik when I used a COS and I just carried that over to the PBC since I can get the probe nice and close to the meat being cooked. I chart every cook, logging the temps every 30 minutes. The PBC is the closest thing I've seen (other than thermostat controlled pellet cookers) that is set it and forget it. But for me BBQing is all about fussing with it. Just can't help myself though I DO find it really nice that I can leave the thing for extended periods of time if I have to, and I have left it for up to 6 hours so far. Like any tool, the more you use it the better you get with it. I turn out "Q" that I'd put up against anything I've ever eaten. When folks ask how the hell I did it I send them to this fantastic site and point my finger at my PBC.

[Irrivirsible]

I think the key is knowing the temp of the cooker even though the company tells you that you don't have to. Putting your hand on the lid and if you have to pull it away right away does not do it because I have gone that route with no success. That is what Noah told me though. As soon as I tracked temps and waited to put the meat on I had success. Now as it gets really cold it will add some variables but once again keeping track of the cooker temps will allow me to deal with that. I had never used briquettes before this cooker but I have to say the flavor of these recent ribs was outstanding. I appreciate all the feedback, my problem was not having used it enough and also the times I did were spread out over a long period of time so I never got it dialed in. In the end it can get great results when you get it dialed in but not everything the company tells you makes sense.

[David Parrish]

HC in SC have you tested the Tel Tru thermometer against a good digitial thermometer (at food level) to see how true a temp it tells? Let me know the results.

[HC in SC]

Kathryn has been on me about using the digital - I know I should, but it seems like an additional hassle I keep putting off. I have never tested the Tel-Tru against digital and can't promise I will anytime soon. I am just getting back into cooking at the new house and am comfortable in my routine. Even though I know I should break out the Maverick and try it, I don't want to mess up a good thing that I have going now with the Tel-Tru and instant read only.

[David Parrish]

I really do recommend you throw the Maverick probes in there to test how well your Tel Tru is working. That way you'll know the temperatures you're really cooking at and can apply the experiences from your PBC to other cookers. Said another way, if you cook at "275" in the PBC according to the Tel Tru and reliably get a certain result, and try cooking at "275" in another cooker with a digital thermometer and expect the same result, you might not get it! Stop being lazy

[supergas6]

I have used Maverick thermometers since I first bought my PBC (2.5 years ago) and use it on every cook, though I don't obsess over the temps. I just want to make sure I'm "in the neighborhood" and that it is "acting right". "In the neighborhood" meaning settling anywhere from 250-300, and "acting right" meaning starting hotter and then settling in. Almost without fail, it settles in around 270-290.

I abandoned the chimney long ago and went straight lighter fluid. I just have found that the results, for me, were much more consistent. I don't think there is a "right way" to light the PBC, just a right way for each individual. Just want to reiterate, though, that all the lighter fluid burns off, so there is no taste/odor. The only mistake is using too LITTLE fluid, ironically, because that might make for an uneven light.

Spinnaker, I absolutely love your OCD method, and will try it next time I use the PBC. Plan on a combo cook of a full packer along with pulled pork. Although I never really have trouble with the coals lasting long enough, it never hurts to improve. And I do believe the OCD method can't hurt when it comes to consistency of cooks (though it might not help!).

I have loved the PBC since the day I first used mine. Only have had one issue (which I noticed today). Will post another thread to see the responses from the group.

[Ralpheholmberg]

I made an adapter for a Nano Q with a Pit Viper blower. I now have complete control over temps.

[supergas6]

Wow, a guru on a PBC. Is that cheating? But to be serious, since I am not exactly handy at fabricating things on my own, how does one go about doing this sort of modification? Is it worth it?

[Ralpheholmberg]

I am a welder with access to equipment needed to fab the adapter. I like everything about the PBC except for temperature control. With this setup I have held 190 degrees for 8 hours + - 5 degrees. It works very good.

[PappyBBQ]

Very Nice, very clean Ralpheholmberg ! I see an aftermarket opportunity here!

[Kuz]

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.

My first few cooks on the PBC were disappointing. I realized I was trying to micro manage the cooker and tried my best to get it down to 225. I eventually realized I needed to have the bottom vent open slightly more than the instructions suggested based on my altitude. I then got a cooker that ran hotter than I "wanted" but turned out great results. Mine runs anywhere from 260-310 degrees and I have never had a problem since. In fact, the results are way better than before. I no longer run it with my Maverick, just trust it's doing what it's supposed to do.

Joel

[supergas6]

Funny, I think many of us had the same problem when we started. Noah always says just trust it, don't monitor temps, and yet we try to run it like a UDS, which it is not. I generally monitor temps but don't worry about them UNLESS it runs too cold, which I think is under 250. Generally, I settle around 270-290. Trying to get it down to 225 is like trying to put a square peg in a round hole, in my opinion.