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Meat-Up in Memphis

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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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


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. 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


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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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


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C 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 NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

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


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

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


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

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

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  • snctom
    Club Member
    • Apr 2017
    • 4

    Top | #211
    1-bigmac Love the PBC shelf mod. Can you provide more information on construction/attachment to your PBC?

    Comment

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

      Top | #212
      Hey snctom thanks for the comments. I have a tendency to "over engineer" things, so please take that in to consideration if you can make it through the following description. I started the mod by 1st drilling 3 5/16" holes in the horseshoe handle spaced in areas with full metal across the shoe. The shelf itself was cut from 2 pieces of 3/4' scrap 1x6 poplar cut into 8" lengths. To make it look more 'finished', I decided to curve the ends to a radius that approximates the PBC 30 gallon circumference profile. Once I had the 2 identical pieces, I took the piece that would be the bottom of the shelf and drilled 7/16" holes in it that matched the pattern I had drilled out on the horseshoe. Then on the 'top' surface of this bottom piece a slight countersink aligned with the 3 holes was drilled to match the flange diameter of t-nutserts that were then fastened with small nails and a little glue. At this point, the top and bottom pieces were glued together with Titebond III waterproof wood glue. After drying, I then drilled 2 small 1/8 holes 6" apart through the piece, and counter sunk the bottom side of theses holes with a 1/4" bit about 1/4" deep. Next the piece was sanded and then I slapped on a coat of Polyurethane spar varnish. When dry, I then threaded a piece of elastic shoelace through the small holes and each end was secured on the underside in place with a large knot to keep it from pulling through the holes. The elastic stretches and makes it easy to slide the mount on my Maverick transmitter under the elastic. It's forgiving, so if you bang the transmitter say with a rebar or larger chunk of meat the Maverick escapes relatively unscathed. A lot of this mod detail is because I wanted to be able to remove the shelf from the PBC in situations where I didn't need it, e.g. pork ribs etc., but it would be much easier for a permanent shelf. All the hardware is easy to find at HD/Lowe's. If I were to this again, I would probably make the shelf a little larger and I think that 2 holes in the shoe are sufficient. Unfortunately I didn't take any photos as I was building the shelf, but below are some that I just took that should be instructive.

      5/16" holes in the shoe

      Click image for larger version  Name:	fullsizeoutput_42b1.jpeg Views:	1 Size:	3.52 MB ID:	314729

      T-nut used for attachment
      Click image for larger version  Name:	fullsizeoutput_42b0.jpeg Views:	1 Size:	2.81 MB ID:	314730

      End-on, you can see the seam between the top and bottom pieces
      Click image for larger version  Name:	fullsizeoutput_42af.jpeg Views:	1 Size:	3.55 MB ID:	314731

      Here's the hole layout from the bottom of the shelf
      Click image for larger version

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      From the underside, here's how the shelf attaches to the shoe with 3 T-bolts
      Click image for larger version  Name:	fullsizeoutput_42ae.jpeg Views:	2 Size:	3.56 MB ID:	314736
      Top view
      Click image for larger version  Name:	fullsizeoutput_42ad.jpeg Views:	1 Size:	3.36 MB ID:	314734
      Last edited by 1-bigmac; May 4th, 2017, 11:29 AM.

      Comment


      • MBMorgan
        MBMorgan commented
        Editing a comment
        Well thought out, nicely constructed, and totally over engineered (but in a good way)!
    • SoCalTim
      Club Member
      • May 2016
      • 293
      • Chatsworth Ca

      Top | #213
      @fzxdoc Kathryn, Thank you for your lighting notes. I must have read your detailed instructions half a dozen times, I lit my brand new PBC per your instructions and everything went very smoothly. My temps stayed consistently @ 285-290 ish .. would spike to 305 when I opened the lid, then right back down to the 285 temp.

      I love when things work as advertised - Tim


      Comment

      • fzxdoc
        Founding Member
        • Jul 2014
        • 4193
        • My toys:
          Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
          Pit Barrel Cooker (which rocks)
          Weber Summit S650 Gas Grill
          Weber Kettle Premium 22"
          Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
          Camp Chef Somerset IV 4-burner outdoor gas range


          Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
          Adrenaline BBQ Company's Elevated SS Rack for WSCGC
          Adrenaline BBQ Company's SS Rack for DnG
          Grill Grate for SnS
          Grill Grates: five 17.375 sections with GrateGriddle for Summit S650 gasser (they sit on top of existing Weber SS grates)
          2 Grill Grate Griddles
          Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser

          Fireboard Extreme BBQ Thermometer Package
          Fireboard Competition Probes 1" (two) and two more Ambient Probes
          Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
          Thermoworks Thermapen MK5 (pink)
          Thermoworks Thermapen MK4 (pink too)
          Thermoworks Temp Test 2 Smart Thermometer
          Thermoworks Extra Big and Loud Timer
          Thermoworks 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
          Charcoal Companion TurboQue
          A-Maze-N tube 12 inch tube smoker accessory for use with pellets

          BBQ Dragon and Dragon Chimney

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

        Top | #214
        SoCalTim
        Tim, that's wonderful to hear. Sounds like your PBC is tuned up just right for you. Enjoy!

        Kathryn

        Comment

        • GadjetGriller
          Club Member
          • Dec 2015
          • 774
          • Lubbock tx
          • I have 3 outdoor devices (plus a couple indoor items) Starting with the PBC, Faux Kamado Kooker,(Akorn metal Kamado) & Oklahoma Joe offset grill and smoker. I use the FireBoard WiFi Thermometer. IQ110 (heat control device for akorn) recently acquired a Char-Broil Big Easy TRU-INFRARED 3-in-1 Roaster, Smoker and Grill, I also have A Anova & Joule Sous Vide Wands and The Steakager ( a unit for Dry aging big hunks of meat!)

          Top | #215
          fzxdoc I used an abbreviated form of your lighting instructions on my last PBC video but I made it a self contained unit and plan on adding it on to any future PBC cooks. I did give you(fzxdoc) and AmazingRibs credit at the bottom. hope you don't mind.

          Comment


          • fzxdoc
            fzxdoc commented
            Editing a comment
            No worries, GadjetGriller . It's nice to hear you're making videos of PBC cooks. Thanks for giving me a heads up.

            Kathryn
        • SoCalTim
          Club Member
          • May 2016
          • 293
          • Chatsworth Ca

          Top | #216
          I have a PBC question :

          I am planning on doing a very short 2 to 3 hr cook this weekend, tri tip and maybe chicken, how much charcoal should I use for such a short cook?

          Comment


          • MBMorgan
            MBMorgan commented
            Editing a comment
            You could probably get away with using half a load of charcoal (approx 4 lb.). However, remember that chicken needs to cook at around 300 deg. F to ensure crispy skin ... but tri-tip doesn't.

          • MBMorgan
            MBMorgan commented
            Editing a comment
            ... oh ... and don't change your lighting technique. Stick with the 40 briquettes method and you should be fine.

          • Doozy
            Doozy commented
            Editing a comment
            Wow, I wish I'd read this afternoon about the 40 briquets. W/O reading the complete thread, I'd almost replicated your suggestion Mbmorgan. However, I lit 20 briquets instead of 40, my skin wasn't crispy. :-(
        • SoCalTim
          Club Member
          • May 2016
          • 293
          • Chatsworth Ca

          Top | #217
          Mbmorgan .. thank you, last thing I wanted to do was to waste a bunch of charcoal.

          Comment

          • native_texan
            Former Member
            • May 2017
            • 10

            Top | #218
            @fzxdoc..Thanks for the lighting info! I saw it on the site last week before I joined after I got my PBC. Worked perfectly with my first cook of bone in chicken breasts (hanging) then grilling steaks. The interesting thing is that tonight while grilling for my mom (she has a Chargriller Outlaw like my old one at home) is that I realized that I had been basically doing the same 15/10/10 for Kingsford and the Chargriller for a few years now. Dump the charcoal from the chimney when the top layer just gets some ash, then let pile it up and let it go for 10 minutes, then spread it out and close the lid for 5-10 minutes then cook.

            So if you follows PBC's advice of starting to cook immediately what did you experience that made you experiment to come up with the 15/10/10 method?

            Thanks!

            Comment

            • SoCalTim
              Club Member
              • May 2016
              • 293
              • Chatsworth Ca

              Top | #219
              I have a question, I do know the answer is in the previous 15+ pages, but I'm not able to go back and find it at this moment. I am doing a short cook tomorrow, tri tip and half chickens - just a couple hours long. Makes sense that I only use 1/2 load of charcoal and go on business as usual??

              Comment

              • fzxdoc
                Founding Member
                • Jul 2014
                • 4193
                • My toys:
                  Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                  Pit Barrel Cooker (which rocks)
                  Weber Summit S650 Gas Grill
                  Weber Kettle Premium 22"
                  Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
                  Camp Chef Somerset IV 4-burner outdoor gas range


                  Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
                  Adrenaline BBQ Company's Elevated SS Rack for WSCGC
                  Adrenaline BBQ Company's SS Rack for DnG
                  Grill Grate for SnS
                  Grill Grates: five 17.375 sections with GrateGriddle for Summit S650 gasser (they sit on top of existing Weber SS grates)
                  2 Grill Grate Griddles
                  Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser

                  Fireboard Extreme BBQ Thermometer Package
                  Fireboard Competition Probes 1" (two) and two more Ambient Probes
                  Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
                  Thermoworks Thermapen MK5 (pink)
                  Thermoworks Thermapen MK4 (pink too)
                  Thermoworks Temp Test 2 Smart Thermometer
                  Thermoworks Extra Big and Loud Timer
                  Thermoworks 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
                  Charcoal Companion TurboQue
                  A-Maze-N tube 12 inch tube smoker accessory for use with pellets

                  BBQ Dragon and Dragon Chimney

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

                Top | #220
                SoCalTim, you can use less charcoal, but it's difficult to keep the temps up high enough for chicken with a less-than-full load, at least for my PBC at my altitude. I figure the difference is so negligible, costwise, in charcoal that a full load is fine. Plus you can always toss a meatloaf on at the end.

                For me, consistency in a good burn is based on a full load (or at the very least a nearly full load, say no less than 3/4 full) of charcoal that I'm hesitant to mess with it unless I want to have to watch the temps pretty closely throughout the entire cook.

                Kathryn

                Comment


                • SoCalTim
                  SoCalTim commented
                  Editing a comment
                  Thank you, i think i will go by your expertise and use a full load and your 100% right KB is cheap especially right now.

                  Tim
              • SoCalTim
                Club Member
                • May 2016
                • 293
                • Chatsworth Ca

                Top | #221
                I struggled just a bit this weekend doing my first Pork Shoulder - I pulled my butt to foil - I dropped it right on the coals. Damn. I also learned it's very difficult to lay the butt on the grate without hitting the rebar - much less two butts, wonder if anyone has a trick up their sleeves for this?

                All-in-all .. i did two 8 lb butts in 5.5 hrs with temps ranging anywhere from 290 to 335 ... very tender & extremely juicy. #MAGIC

                Comment

                • UncleFester
                  Club Member
                  • Apr 2017
                  • 101
                  • Youngstown, OH

                  Top | #222
                  Yeah I have this problem too. When I foil up and put shoulders on the grate, it has to smash under the rebar just to fit. I now just pull the rebar entirely and either deal with the higher temps and/or shove some foil in the holes to simulate them being in. Also, sometimes I just bump it over to my offset smoker to finish.

                  Comment

                  • fzxdoc
                    Founding Member
                    • Jul 2014
                    • 4193
                    • My toys:
                      Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                      Pit Barrel Cooker (which rocks)
                      Weber Summit S650 Gas Grill
                      Weber Kettle Premium 22"
                      Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
                      Camp Chef Somerset IV 4-burner outdoor gas range


                      Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
                      Adrenaline BBQ Company's Elevated SS Rack for WSCGC
                      Adrenaline BBQ Company's SS Rack for DnG
                      Grill Grate for SnS
                      Grill Grates: five 17.375 sections with GrateGriddle for Summit S650 gasser (they sit on top of existing Weber SS grates)
                      2 Grill Grate Griddles
                      Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser

                      Fireboard Extreme BBQ Thermometer Package
                      Fireboard Competition Probes 1" (two) and two more Ambient Probes
                      Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
                      Thermoworks Thermapen MK5 (pink)
                      Thermoworks Thermapen MK4 (pink too)
                      Thermoworks Temp Test 2 Smart Thermometer
                      Thermoworks Extra Big and Loud Timer
                      Thermoworks 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
                      Charcoal Companion TurboQue
                      A-Maze-N tube 12 inch tube smoker accessory for use with pellets

                      BBQ Dragon and Dragon Chimney

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

                    Top | #223
                    About your 8 lb butts crammed below the rebars, SoCalTim , remember that once the foil is on, heat is heat, no matter what the source. The PBC or other smoker won't add any more flavor through the wrap. You just need the heat energy to bring that baby home to 203 or probe tenderness.

                    So most of the time, if/when I wrap (which I don't do for butts anyway--but do for chuckies) I'll fit whatever I can into the PBC and the rest goes into the oven at 275 to finish up.

                    Kathryn

                    Comment

                    • tjguidry
                      Club Member
                      • Feb 2017
                      • 17
                      • South Louisiana (Cajun Country)

                      Top | #224
                      Over the past 3-4 months I have been mostly cooking briskets and have been experimenting on different lighting techniques, rubs, cook times, brisket sizes, etc. I have noticed that even after a 10 hour cook I still have at least 2 more hours cook time left. I have cooked 8-14 lb packer briskets all choice. So the last couple of cooks I have decided not to rush the lighting stage. Filled the basket and removed 40 briquets into my chimney and let them almost turn white as per fzxdoc's lighting instructions then pour and distribute then let it burn with the lid off for 5 minutes. I then place the bars and lid on and let it sit for close to 30 minutes (mostly the "blue" smoke at this point) by then the temp has dropped from 400+ to down to 300. Added brisket and then temp after a few minutes has dropped into the 240-270 range. I felt more comfortable hanging a brisket in that environment than the 400+ temp.

                      Comment


                      • fzxdoc
                        fzxdoc commented
                        Editing a comment
                        Congrats on finding a lighting technique that works well for you and your PBC, tjguidry . I'm going to give it a try too. It's always fun to see how the PBC responds to different lighting methods and different types of charcoal.

                        Kathryn

                      • Nackman
                        Nackman commented
                        Editing a comment
                        I've only had the PBC about a month now and I too prefer to let it settle in. I've been following fzxdoc's method and my last cook, basically did a 15-10-20. The temperature was settling down and just a nice blue smoke at this point. Like you say, just feel more comfortable hanging at that point.

                      • PappyBBQ
                        PappyBBQ commented
                        Editing a comment
                        Yup. I always let my PBC "settle in" before hanging... Once it "settles in" i toss in wood chunks and hang as fast as I can to get that lid back on!
                    • fzxdoc
                      Founding Member
                      • Jul 2014
                      • 4193
                      • My toys:
                        Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                        Pit Barrel Cooker (which rocks)
                        Weber Summit S650 Gas Grill
                        Weber Kettle Premium 22"
                        Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
                        Camp Chef Somerset IV 4-burner outdoor gas range


                        Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
                        Adrenaline BBQ Company's Elevated SS Rack for WSCGC
                        Adrenaline BBQ Company's SS Rack for DnG
                        Grill Grate for SnS
                        Grill Grates: five 17.375 sections with GrateGriddle for Summit S650 gasser (they sit on top of existing Weber SS grates)
                        2 Grill Grate Griddles
                        Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser

                        Fireboard Extreme BBQ Thermometer Package
                        Fireboard Competition Probes 1" (two) and two more Ambient Probes
                        Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
                        Thermoworks Thermapen MK5 (pink)
                        Thermoworks Thermapen MK4 (pink too)
                        Thermoworks Temp Test 2 Smart Thermometer
                        Thermoworks Extra Big and Loud Timer
                        Thermoworks 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
                        Charcoal Companion TurboQue
                        A-Maze-N tube 12 inch tube smoker accessory for use with pellets

                        BBQ Dragon and Dragon Chimney

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

                      Top | #225
                      Originally posted by native_texan View Post
                      @fzxdoc..Thanks for the lighting info! I saw it on the site last week before I joined after I got my PBC. Worked perfectly with my first cook of bone in chicken breasts (hanging) then grilling steaks. The interesting thing is that tonight while grilling for my mom (she has a Chargriller Outlaw like my old one at home) is that I realized that I had been basically doing the same 15/10/10 for Kingsford and the Chargriller for a few years now. Dump the charcoal from the chimney when the top layer just gets some ash, then let pile it up and let it go for 10 minutes, then spread it out and close the lid for 5-10 minutes then cook.

                      So if you follows PBC's advice of starting to cook immediately what did you experience that made you experiment to come up with the 15/10/10 method?

                      Thanks!
                      Oh my goodness, native_texan , I'm sorry I missed your comment and question. The "@" link did not work in your post, so I didn't get notification that you had posted on this topic. I apologize for my (now) tardy response.

                      I gravitated to the 15-10-10 lighting method by careful experimentation with lighting techniques, changing only one parameter or variable at a time. I had originally started with Noah's lighting recommendation but was not satisfied with the inconsistency of the cooks. For example, using his method, sometimes smoking a chicken would take 2.5 hours, and the next time it may take 1.25 hours. As the only cook in the household, it was hard for me to predict mealtime with such wide swings in ETA times from the smoker and have all the sides ready at that same (unpredictable) time.

                      So I thought if I could follow a plan where the fire would light consistently for me every time and the PBC would respond by settling into its sweet spot reliably, then I could use the PBC as an appliance, much like my oven, that is, set a temp and then do the cook accordingly. The key was to get the fire to light consistently.

                      With the 15-10-10 method, I found that my PBC would settle in to a 275° sweet spot and stay there for the vast majority of my cooks. I liked that predictability.

                      It would work just as well with a 15-10 method, but I disliked all that white smoke that would result when I added the meat before the "blue smoke" phase. So that's why I tacked on an extra 10 minute burn to my original plan. Hence the 15-10-10 method, which works great for me and my PBC.

                      I encourage everyone to start with any method, Noah's method/15-10-10 or whatever, and test it out in subsequent cooks, changing only one thing at a time in the lighting process until their PBC settles into a sweet spot of reliable, stable temperature time and again.

                      Kathryn

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