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Light my (PBC) fire: tips on lighting and maintaining temperatures

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  • fzxdoc
    Founding Member
    • Jul 2014
    • 5525
    • My toys:
      Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
      Pit Barrel Cooker (which rocks), named Pretty Baby
      Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
      Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
      Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners


      Adrenaline BBQ Company Gear:
      SnS, DnG, andLarge Charcoal Basket, for WSCGC
      SnS for 22" Kettle
      Elevated SS Rack for WSCGC
      SS Rack for DnG
      Cast Iron Griddle
      Grill Grate for SnS
      Grill Grates: five 17.375 sections (retired to storage)
      Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
      2 Grill Grate Griddles
      Steelmade Griddle for Summit gas grill

      Fireboard Gear:
      Extreme BBQ Thermometer Package
      Additional control unit
      Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
      2 Driver Cables
      Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
      Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
      Thermoworks Gear:
      Thermapen MK4 (pink)
      Thermapen Classic (pink too)
      Thermoworks MK4 orange
      Temp Test 2 Smart Thermometer
      Extra Big and Loud Timer
      Timestick Trio
      Maverick ET 73 a little workhorse with limited range
      Maverick ET 733
      Maverick (Ivation) ET 732

      Grill Pinz
      Vortex (two of them)

      Two Joule Sous Vide devices
      VacMaster Pro 350 Vacuum Sealer

      Instant Pot 6 Quart Electric Pressure Cooker
      Instant Pot 10 Quart Electric Pressure Cooker

      Charcoal Companion TurboQue
      A-Maze-N tube 12 inch tube smoker accessory for use with pellets

      BBQ Dragon and Dragon Chimney

      Shun Classic Series:
      8" Chef Knife
      6" Chef's Knife
      Gokujo Boning and Fillet Knife
      3 1/2 inch Paring Knife

    Never tried lighting my PBC without using the chimney. This method might be closer to the lighter fluid method. Several folks here who have used Stubbs are not particular fans of that brand. YMMV, though.

    Kathryn

    Comment

    • 1-bigmac
      Former Member
      • Apr 2017
      • 9
      • Watkinsville, GA

      Okay...about that PBC vent opening. Many discussions regarding the size of the vent opening with respect to temperature. Does anyone actually have a measurement that equates to a given vent size? I know that the size of the vent hole is 3" diameter. So how does one determine, for example, 1/4 open? 1/4 of 3" is 3/4" so does that mean there should be 3/4" from the vent hole edge in the barrel to the edge of the vent cover? Or, is there a template available from PBC/Noah for making this critical adjustment?

      Comment

      • fzxdoc
        Founding Member
        • Jul 2014
        • 5525
        • My toys:
          Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
          Pit Barrel Cooker (which rocks), named Pretty Baby
          Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
          Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
          Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners


          Adrenaline BBQ Company Gear:
          SnS, DnG, andLarge Charcoal Basket, for WSCGC
          SnS for 22" Kettle
          Elevated SS Rack for WSCGC
          SS Rack for DnG
          Cast Iron Griddle
          Grill Grate for SnS
          Grill Grates: five 17.375 sections (retired to storage)
          Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
          2 Grill Grate Griddles
          Steelmade Griddle for Summit gas grill

          Fireboard Gear:
          Extreme BBQ Thermometer Package
          Additional control unit
          Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
          2 Driver Cables
          Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
          Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
          Thermoworks Gear:
          Thermapen MK4 (pink)
          Thermapen Classic (pink too)
          Thermoworks MK4 orange
          Temp Test 2 Smart Thermometer
          Extra Big and Loud Timer
          Timestick Trio
          Maverick ET 73 a little workhorse with limited range
          Maverick ET 733
          Maverick (Ivation) ET 732

          Grill Pinz
          Vortex (two of them)

          Two Joule Sous Vide devices
          VacMaster Pro 350 Vacuum Sealer

          Instant Pot 6 Quart Electric Pressure Cooker
          Instant Pot 10 Quart Electric Pressure Cooker

          Charcoal Companion TurboQue
          A-Maze-N tube 12 inch tube smoker accessory for use with pellets

          BBQ Dragon and Dragon Chimney

          Shun Classic Series:
          8" Chef Knife
          6" Chef's Knife
          Gokujo Boning and Fillet Knife
          3 1/2 inch Paring Knife

        The vent opening is not too critical as long as you get it in the ballpark, 1-bigmac . Just set it for the size recommended for your altitude. The Pit Barrel website has diagrams for the openings. Just set yours close and run a smoke.

        Here's their diagram: Click image for larger version  Name:	PBC Vent Opening Diagram.JPG Views:	1 Size:	34.5 KB ID:	308365




        The vent opening has little to do with temperature. It just ensures that the coals are getting enough oxygen at your altitude to do their thing. It doesn't function like the lower vent does, for example, on a kettle. It's a set-it-once and let it be type of deal.

        If your PBC runs too cold, you might consider opening your vent up a bit more. At my altitude, 1/2 open is recommended, but my PBC likes 5/8 open better. It's sat at that 5/8 opening for a few years now--I never touch it no matter what I'm cooking. I control the temps (when necessary) by cracking the lid to increase temps or foiling the rebars to decrease temps once I've made sure that there are no lid leaks, that is.

        Kathryn

        P.S. Welcome to The Pit!
        Last edited by fzxdoc; April 22, 2017, 07:14 AM.

        Comment

        • 1-bigmac
          Former Member
          • Apr 2017
          • 9
          • Watkinsville, GA

          Thanks for the welcome and quick response! As one who likes measuring/reproducibility, I would still like a number. One person's guesstimate of 1/2 open is probably quite different from another's. I'm sure PBC/Noah must have a gauge for doing their factory preset vent openings. Any knowledge of their spacing? I suppose I could scale the photo you included to where the barrel hole is 3" on paper and get a dimension. This assumes of course that the drawing/photo is accurate. Hummmm.

          Comment

          • Brewmaster
            Charter Member
            • Oct 2014
            • 599
            • Santa Rosa, CA

            compute the size of the open hole and then determine how much you should have open, or have a beer or 2 and wing it

            Comment

            • phoccer
              Founding Member
              • Jul 2014
              • 329
              • Kansas City, MO
              • Weber Kettle Premium 22 w/SnS & DNG
                PBC w/PBC custom chimney starter and attachable ash pan
                Pitmaster IQ 110
                Maverick ET-732
                Thermapen MK4
                Boulevard Wheat(Gotta support the hometown brewery)

              Since it's a 3" opening, you can measure the distance from the edge of your vent to the edge of the vent opening, that's what I did(.25 *3=.75) So I measured 3/4 of an inch from the edge of the vent to the edge of the vent opening. I just imagined a line going right through the middle of the vent and measured from that spot to the vent opening edge, as straight as I could ballpark. It's definitely not exact but it's pretty darn close IMO. Here's my crude drawing.

              Click image for larger version

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              Comment

              • 1-bigmac
                Former Member
                • Apr 2017
                • 9
                • Watkinsville, GA

                Thanks! That makes total sense to me, but note that the oriface using this calculation just "looks" larger than what the PBC/Noah folks show in the diagram that fzxdoc provided. So I see all these comments re how large someone's vent is open, and no where on all the posts do I see for example what 1/4 open really is! So we have all these PBC users trying to compare things without fundamental knowledge "how open" their specific Barrel vent is relative to each other. Three years ago, I asked Amber and Noah via email about this, but no response, so I thought some of the cognoscenti here would have the info...I guess not

                Comment

                • fzxdoc
                  Founding Member
                  • Jul 2014
                  • 5525
                  • My toys:
                    Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                    Pit Barrel Cooker (which rocks), named Pretty Baby
                    Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
                    Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
                    Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners


                    Adrenaline BBQ Company Gear:
                    SnS, DnG, andLarge Charcoal Basket, for WSCGC
                    SnS for 22" Kettle
                    Elevated SS Rack for WSCGC
                    SS Rack for DnG
                    Cast Iron Griddle
                    Grill Grate for SnS
                    Grill Grates: five 17.375 sections (retired to storage)
                    Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
                    2 Grill Grate Griddles
                    Steelmade Griddle for Summit gas grill

                    Fireboard Gear:
                    Extreme BBQ Thermometer Package
                    Additional control unit
                    Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
                    2 Driver Cables
                    Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
                    Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
                    Thermoworks Gear:
                    Thermapen MK4 (pink)
                    Thermapen Classic (pink too)
                    Thermoworks MK4 orange
                    Temp Test 2 Smart Thermometer
                    Extra Big and Loud Timer
                    Timestick Trio
                    Maverick ET 73 a little workhorse with limited range
                    Maverick ET 733
                    Maverick (Ivation) ET 732

                    Grill Pinz
                    Vortex (two of them)

                    Two Joule Sous Vide devices
                    VacMaster Pro 350 Vacuum Sealer

                    Instant Pot 6 Quart Electric Pressure Cooker
                    Instant Pot 10 Quart Electric Pressure Cooker

                    Charcoal Companion TurboQue
                    A-Maze-N tube 12 inch tube smoker accessory for use with pellets

                    BBQ Dragon and Dragon Chimney

                    Shun Classic Series:
                    8" Chef Knife
                    6" Chef's Knife
                    Gokujo Boning and Fillet Knife
                    3 1/2 inch Paring Knife

                  Sorry to disappoint you by not having a firm answer to your question, 1-bigmac . As a fellow scientist, I certainly appreciate your need for exactitude, because from that comes, hopefully, consistency and reproducibility cook to cook.

                  But, much like medicine, for example, there is as much art in running the PBC as there is science. That's why I recommended setting the vent at what looks to you like the best opening for your altitude and trying a cook. See how it goes. If you're not happy with the cook, then modify the vent opening accordingly for the next cook. Change one parameter at a time, and you'll get to the perfect setup that makes your PBC run sweet every time.

                  After all, smoking is as much fun as it is science. Blending both will give you some awesome cooks, which I assume you've already had since you've had your PBC for a while now.

                  Best wishes,
                  Kathryn

                  Comment

                  • 1-bigmac
                    Former Member
                    • Apr 2017
                    • 9
                    • Watkinsville, GA

                    OK, one more retentive comment on vent opening. I took the diagram provided by fzxdoc above that she got from the PBC web site. I then expanded their diagram until the barrel opening circle was 3" in diameter (as it is on the actual barrel itself). From this exploded view I then used the method shown in phoccer response above to my earlier reply. From this method I was able to glean the following measurements:

                    1/4 open = 1/2" from barrel edge to vent edge apex
                    1/2 open = 1"
                    3/4 open = 1 1/2"

                    It would be interesting if members wanted to take a ruler to their PBC and take a quick reading in inches to correlate with their perceived opening size....

                    Now all may not be right with the world, but I'm feeling better about setting my vent. I've been using my Air Force PBC for 3 years now with a multitude of cooks, and have been searching for reproducibility. Hence my attraction to this forum and especially fzxdoc excellent treatise on lighting the PBC. Mods to my PBC are: a stainless steel screw & hardware for the vent hinge, a small shelf that mounts on the horse shoe handle to the left as you're facing the vent for my Maverick and anything else, a 30 gallon drum dolly so I can roll the PBC around, and finally a lid mounted temperature gauge to monitor lid temps when I don't want to mess with the Maverick.

                    To document that I'm not a poser, here's a PBC photo of a butterflied leg-of-lamb with fat cap mostly removed, 24 hours in a fresh rosemary-garlic-EVO rub, and then reinserted in original netting for hanging. Turned out great after 3 1/4 hours in the pit! Thanks again to the forum for the constructive feedback and tolerating my vent 'fetish'.

                    Click image for larger version

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                    Comment


                    • phoccer
                      phoccer commented
                      Editing a comment
                      Mine is set at 1/2" now. My last cook ran in the 350 range for 90 minutes then eventually settled down into the upper 200's. I'll likely knock it down to 1/4" for my next cook just to see how it runs. My elevation is 900'.
                  • fzxdoc
                    Founding Member
                    • Jul 2014
                    • 5525
                    • My toys:
                      Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                      Pit Barrel Cooker (which rocks), named Pretty Baby
                      Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
                      Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
                      Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners


                      Adrenaline BBQ Company Gear:
                      SnS, DnG, andLarge Charcoal Basket, for WSCGC
                      SnS for 22" Kettle
                      Elevated SS Rack for WSCGC
                      SS Rack for DnG
                      Cast Iron Griddle
                      Grill Grate for SnS
                      Grill Grates: five 17.375 sections (retired to storage)
                      Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
                      2 Grill Grate Griddles
                      Steelmade Griddle for Summit gas grill

                      Fireboard Gear:
                      Extreme BBQ Thermometer Package
                      Additional control unit
                      Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
                      2 Driver Cables
                      Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
                      Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
                      Thermoworks Gear:
                      Thermapen MK4 (pink)
                      Thermapen Classic (pink too)
                      Thermoworks MK4 orange
                      Temp Test 2 Smart Thermometer
                      Extra Big and Loud Timer
                      Timestick Trio
                      Maverick ET 73 a little workhorse with limited range
                      Maverick ET 733
                      Maverick (Ivation) ET 732

                      Grill Pinz
                      Vortex (two of them)

                      Two Joule Sous Vide devices
                      VacMaster Pro 350 Vacuum Sealer

                      Instant Pot 6 Quart Electric Pressure Cooker
                      Instant Pot 10 Quart Electric Pressure Cooker

                      Charcoal Companion TurboQue
                      A-Maze-N tube 12 inch tube smoker accessory for use with pellets

                      BBQ Dragon and Dragon Chimney

                      Shun Classic Series:
                      8" Chef Knife
                      6" Chef's Knife
                      Gokujo Boning and Fillet Knife
                      3 1/2 inch Paring Knife

                    Glad you worked the vent position out to your satisfaction, 1-bigmac . I hear you loud and clear about wanting things to be set up precisely so that you can get closer to reproducibility in cooks. I did the same thing myself when I first got the PBC. (In fact, it's still an ongoing endeavor.) While the PBC folks' "set and forget" claim was all well and good and turns out great food, I wanted to tighten things up a bit. It's not a good thing when guests are waiting for an extra hour or more for their supper--I'd rather aim for reproducibility and bring that meal in on time. Sounds like you've got the same goal.

                    I found that documenting the parameters of each cook helped me a lot to set up good game plans for brisket, pork butts, etc. I keep a Cooking Log for every single cook, using a modified version of Meathead's Cooking Log shown here.

                    From those Cooking Logs I compile a spreadsheet of the pertinent facts for each meat that I cook--one spreadsheet for chicken, one for chuck roast, one for ribs, etc. That way I can quickly scan the spreadsheet and see, for the ambient temp of the day, type of charcoal, etc., how former cooks went. It gives me an idea of what to expect.

                    Nice mods to your PBC. That shelf is a really good idea. Do you find that the thermometer in the lid accurately reflects the temps that the Maverick probe gets when suspended at the halfway point of the meat, a few inches away from it?

                    That leg of lamb shot is a nice one. Sounds like it turned out great. Do you happen to know the average PBC temp that you used for that cook, and the weight of the butterflied leg of lamb? Along with the cook time, I'd like to add it to the list of PBC cook times in the sticky here. If you don't have that info, no worries.

                    Best wishes,
                    Kathryn

                    Comment

                    • Danjohnston949
                      In Memoriam
                      • Dec 2014
                      • 4398
                      • 1410 9th. St. N, Fargo ND

                      All These $20.00 Words are Too Copreous For My Comprehension❓ Was the Que "Guude" or Not❓❓ πŸ˜‰πŸ€—πŸ˜‡πŸ€—πŸ˜‰
                      Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

                      Comment

                      • 1-bigmac
                        Former Member
                        • Apr 2017
                        • 9
                        • Watkinsville, GA

                        So I looked back at some rudimentary notes on the leg-of-lamb cook, fzxdoc. It looks like the PBC was running a little cool around 265-270 degrees. I pulled the leg at 2hr 45' and then contrary to Meathead I foiled it and let it rest for 20. The internal temp at pull was 125 degrees as we like our lamb rare to med rare. The lamb was great with a typical PBC-induced flavor...all that lamb fat on the coals yummm!! A fuzzy close up on the carving board and a plated photo are attached. Actually @fsxdoc has inspired me to be more compulsive regarding my 'labnotes' on cooks and I will modify Meatheads Excel spreadsheet or she could post her template. Maybe fzxdoc should code an App for this...might supplement your income?! Ha..

                        As for the lid thermometer. I don't have any hard data correlating lid temp with down in the barrel temps. I know that if I have my Maverick probe near the rebar mounted with the clip as in the photo above, it is within 2-4 degrees of the lid thermo. The lid thermo probe ends at a point slightly below the bottom of the rebar holes in the PBC. I intend to compile some data on this on future cooks. A few photos attached to show lid mount etc..
                        Thanks again,
                        ​​​​​​​Mike

                        ​ Probe tip relative to rebar hole​ ​ ​ ​

                        Comment

                        • fzxdoc
                          Founding Member
                          • Jul 2014
                          • 5525
                          • My toys:
                            Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                            Pit Barrel Cooker (which rocks), named Pretty Baby
                            Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
                            Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
                            Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners


                            Adrenaline BBQ Company Gear:
                            SnS, DnG, andLarge Charcoal Basket, for WSCGC
                            SnS for 22" Kettle
                            Elevated SS Rack for WSCGC
                            SS Rack for DnG
                            Cast Iron Griddle
                            Grill Grate for SnS
                            Grill Grates: five 17.375 sections (retired to storage)
                            Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
                            2 Grill Grate Griddles
                            Steelmade Griddle for Summit gas grill

                            Fireboard Gear:
                            Extreme BBQ Thermometer Package
                            Additional control unit
                            Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
                            2 Driver Cables
                            Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
                            Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
                            Thermoworks Gear:
                            Thermapen MK4 (pink)
                            Thermapen Classic (pink too)
                            Thermoworks MK4 orange
                            Temp Test 2 Smart Thermometer
                            Extra Big and Loud Timer
                            Timestick Trio
                            Maverick ET 73 a little workhorse with limited range
                            Maverick ET 733
                            Maverick (Ivation) ET 732

                            Grill Pinz
                            Vortex (two of them)

                            Two Joule Sous Vide devices
                            VacMaster Pro 350 Vacuum Sealer

                            Instant Pot 6 Quart Electric Pressure Cooker
                            Instant Pot 10 Quart Electric Pressure Cooker

                            Charcoal Companion TurboQue
                            A-Maze-N tube 12 inch tube smoker accessory for use with pellets

                            BBQ Dragon and Dragon Chimney

                            Shun Classic Series:
                            8" Chef Knife
                            6" Chef's Knife
                            Gokujo Boning and Fillet Knife
                            3 1/2 inch Paring Knife

                          Thanks for the additional info, 1-bigmac . Can't see the photos, though. I'll add your cook to that post.

                          I imagine you'll make up a really good cooking log that suits your needs. I always run 2 pit probes in my smokers, one on each side (vent and opposite on the PBC) so I needed to change up the log sheet to reflect that among other things.

                          Kathryn

                          Comment

                          • 1-bigmac
                            Former Member
                            • Apr 2017
                            • 9
                            • Watkinsville, GA

                            Bummer about my photos as they show up on my MAC, but with a little "?" below each one, fzxdoc. Let me try the photos again.. BTW, I already have a column for 'Lid Temp'

                            Here it is on carving board
                            Click image for larger version

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                            Plated....
                            Click image for larger version

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ID:	310243

                            Close up of Tue-Temp day-glo thermo
                            Click image for larger version

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                            Edge on showing depth of Lid Temp probe
                            Click image for larger version

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                            1-bigmac's Air Force PBC
                            Click image for larger version

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                            Attached Files

                            Comment

                            • fzxdoc
                              Founding Member
                              • Jul 2014
                              • 5525
                              • My toys:
                                Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                                Pit Barrel Cooker (which rocks), named Pretty Baby
                                Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
                                Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
                                Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners


                                Adrenaline BBQ Company Gear:
                                SnS, DnG, andLarge Charcoal Basket, for WSCGC
                                SnS for 22" Kettle
                                Elevated SS Rack for WSCGC
                                SS Rack for DnG
                                Cast Iron Griddle
                                Grill Grate for SnS
                                Grill Grates: five 17.375 sections (retired to storage)
                                Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
                                2 Grill Grate Griddles
                                Steelmade Griddle for Summit gas grill

                                Fireboard Gear:
                                Extreme BBQ Thermometer Package
                                Additional control unit
                                Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
                                2 Driver Cables
                                Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
                                Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
                                Thermoworks Gear:
                                Thermapen MK4 (pink)
                                Thermapen Classic (pink too)
                                Thermoworks MK4 orange
                                Temp Test 2 Smart Thermometer
                                Extra Big and Loud Timer
                                Timestick Trio
                                Maverick ET 73 a little workhorse with limited range
                                Maverick ET 733
                                Maverick (Ivation) ET 732

                                Grill Pinz
                                Vortex (two of them)

                                Two Joule Sous Vide devices
                                VacMaster Pro 350 Vacuum Sealer

                                Instant Pot 6 Quart Electric Pressure Cooker
                                Instant Pot 10 Quart Electric Pressure Cooker

                                Charcoal Companion TurboQue
                                A-Maze-N tube 12 inch tube smoker accessory for use with pellets

                                BBQ Dragon and Dragon Chimney

                                Shun Classic Series:
                                8" Chef Knife
                                6" Chef's Knife
                                Gokujo Boning and Fillet Knife
                                3 1/2 inch Paring Knife

                              That leg of lamb looks perfectly done. You sure have that PBC doing your bidding, 1-bigmac . Thanks for getting the photos to work. They're fun to see.

                              Kathryn

                              Comment

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