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

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  • MichaelJB
    Club Member
    • Aug 2015
    • 4

    LOTS of great information in this thread, and I'm just getting started in it! Apologies in advance if this is already a thread (couldn't find it) but has anyone used lump charcoal in their PBC? I used to use it in my Weber Kettle and liked the flavors. I only see Kingsford or other brickets referenced here.

    thanks,
    Michael

    Comment

    • SoCalTim
      Former Member
      • May 2016
      • 255
      • Chatsworth Ca

      It's not recommended to use lump as the temps may or may not be consistent. The PBC is specifically designed to be used with KBB. I do know that on UDS (drums) you can use either, but that barrel is a whole different animal.

      Comment


      • MichaelJB
        MichaelJB commented
        Editing a comment
        Thanks for the response Tim.
    • fzxdoc
      Founding Member
      • Jul 2014
      • 5467
      • 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

      One PBC user I know used Ozark Oak Lump to great success on the PBC. Some who have used Stubbs lump did not report such good results. You can always give it a try, MichaelJB , to see how it works in your PBC but be prepared, as SoCalTim says, for some inconsistencies. Personally, I strive for consistency with my PBC and use only KBB for all cooks except poultry where Kingsford Professional (formerly Kingsford Competition) shines for those higher temps (325-400) that I like to smoke chicken and turkey with.

      Kathryn

      Comment


      • phoccer
        phoccer commented
        Editing a comment
        Yep, my PBC runs in the 350-380 range using Kingsford Professional. I plan to tinker with B&B briquets one day but for now I cook everything at those temps and it works for me. Gotta try whole chickens one of these days.

      • fzxdoc
        fzxdoc commented
        Editing a comment
        Jerod Broussard keeps those B&B briquet folks in business. You'll probably like the results, phoccer , especially since you like high heat smoking for all meats.

        Kathryn

      • phoccer
        phoccer commented
        Editing a comment
        Adjusted my PBC intake to the default hanging position so there's a 1/8(?) opening. I'm puffing away in the low 300's today with two boneless pork shoulders. I think I finally found the sweet spot
    • fzxdoc
      Founding Member
      • Jul 2014
      • 5467
      • 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


      Is 1/8 lower vent opening recommended for your altitude, phoccer ?

      With my lower vent opening set close to recommended and Kingsford Professional, my PBC runs happily in the low 300s as well. With KBB, it likes to run at 275.

      Now that you've found the sweet spot for your PBC/type of charcoal, that PBC should run more like an appliance for you.

      Kathryn

      Comment


      • phoccer
        phoccer commented
        Editing a comment
        Their recommendation from 0 to 2000' is 1/4 open. Mine seems to run too hot at that setting so I decided to try a little lower today and I like how it runs like this so I'll run with it. Definitely running more like an appliance the last couple of cooks.
    • fzxdoc
      Founding Member
      • Jul 2014
      • 5467
      • 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

      Great, phoccer . Knowing the best setup for your own PBC is golden. That setup includes charcoal selection (type and amount), lighting method, and lower vent setting. Next comes knowing the optimal load of meat. Loading the PBC to the max certainly can be done, and I do it often, but fire (temp) management for a big load is more hands-on. Knowing that going in to the cook makes it a more pleasant experience.

      Kathryn

      Comment

      • dustbuster
        Former Member
        • Mar 2017
        • 74

        So my PBC came yesterday, and I gave the fzxdoc method a whirl, and read through the thread. Thanks for all the information shared! I'm at sea level, so I have my vent 1/4 open, and did 10-10-10 (chimney-no lid & bars-no bars). I attempted a dry run with no meat. Outdoor temperature was in the low 70s.

        At the point where the meat should be added, I popped a probe in, and the temp spike to 460. After 45 minutes, it was still 390. I re-read the instructions, and I think I followed them accurately. What is the first thing you would change to try get the temp spike more under control? My lid seems to fit perfectly, but perhaps I will spray it with cooking oil to try build a seal. I'm planning to try some pork ribs today. Thanks!

        Comment

        • JohnF
          Former Member
          • May 2015
          • 164
          • NoCal

          I have never seen a point to a dry run, as when you ad the meat the temperatures change. So light he up and throw a couple of chickens in and tray that, chickens are cheap good luck.

          Comment

          • fzxdoc
            Founding Member
            • Jul 2014
            • 5467
            • 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

            I agree with JohnF , dustbuster. . There really is not much point to a dry run, as the amount and type of meat is the game changer. Toss some chickens or ribs on using PBC's All Purpose Rub as Noah instructs in his videos. See how you like the results.

            Remember there is a lot of salt in the PBC rubs, so use them for the dry brine step instead of salt. If the meat has been brined at the packing house, go lightly with the PBC AP rub, or make up a salt free rub of your own and use it.

            Tweak your method from there, based on the results, for the next cook if you like.

            Question: at the end of 10 minutes, were the topmost coals in the chimney starting to ash over? That's what you have to go by for that first part of the lighting procedure; giving the chimney coals time for the uppermost ones to get some ash on them.

            Kathryn
            Last edited by fzxdoc; September 16, 2017, 12:14 PM.

            Comment


            • dustbuster
              dustbuster commented
              Editing a comment
              Thanks fzxdoc and JohnF I picked up a chicken and will give that a whirl this afternoon. I look forward to sorting this thing out, the capacity and stabilization the PBC achieved post-spike give me something to look forward to!

              The top sides of the uppermost coals in my chimney were about 20% ashed over I would estimate.
          • fzxdoc
            Founding Member
            • Jul 2014
            • 5467
            • 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

            Have a great cook, dustbuster . Let us know how it turns out.

            Kathryn

            Comment

            • dustbuster
              Former Member
              • Mar 2017
              • 74

              Well imagine that, following the rules (aka adding meat) nets much better results! Here's my chart for the first hour of my current chicken cook. My dry run was a bit discouraging, so current cook this makes me feel much better about my purchase. (X is minutes from start, Y is pit temp in degrees F). Thanks for the help fzxdoc & JohnF
              Click image for larger version

Name:	Chicken.jpeg
Views:	184
Size:	57.7 KB
ID:	380982

              Comment

              • fzxdoc
                Founding Member
                • Jul 2014
                • 5467
                • 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's a great PBC temperature profile for your chicken cook, dustbuster . Was the chicken done in about an hour? How did it taste? How many chickens did you smoke?

                For your rib cook, you'll want the temp lower, in the 260 to 290 range within the first 20 minutes or so after adding the meat. Maybe you'll want to try a 10-5-5 lighting method for it to get that temp not to peak quite so high. Is your pit thermometer placed about mid level of the meat? Are you using Kingsford Original?

                Kathryn
                Last edited by fzxdoc; September 17, 2017, 07:30 AM.

                Comment

                • Tax Man
                  Club Member
                  • Jul 2017
                  • 72
                  • Minnesota

                  Hello to all-relatively new here and loving the AR! Since I got the Smoke thermo I have seen that my PBC is running hotter than I would like, somewhere north of 300. I put some concrete blocks on the lid-temps started dropping immediately. Took them off-temps started climbing. Lid has never been dropped or banged against anything. Seems to fit evenly on the drum, with no warp or bend noticeable. So I have decided I'm going to try a gasket as I've seen others do. Question for those who have put a gasket on their lid-what do you use to clean the lid prior to sticking the gasket on? I've tried hot soapy water and some vinegar and there is still a buildup there which doesn't want to come off. Appreciate any suggestions.

                  Tim

                  Comment

                  • fzxdoc
                    Founding Member
                    • Jul 2014
                    • 5467
                    • 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

                    Tax Man Tim, I cleaned mine with Krud Kutter degreaser and a 3M scrubber square. Then I rinsed and dried it well. Then I let it sit overnight before putting the gasket on. Worked just fine.

                    Kathryn

                    Comment

                    • Tax Man
                      Club Member
                      • Jul 2017
                      • 72
                      • Minnesota

                      Thanks Kathryn

                      Comment

                      • Anthonyf
                        Former Member
                        • Oct 2017
                        • 30

                        When I looked at the lighting instructions from the Pit Barrel Cooker website, that seems a lot simpler than some of the other steps mentioned in these posts. Are additional steps monitoring the temperature like cracking the lid or stuffing foil in the re-bar holes really necessary? What if you just followed the PBC website instructions?

                        I always thought one of the upsides to the PBC was that you set it according to the instructions and it's built to have the right temperatures on its own.

                        On y'all's PBC cooks, how often are y'all making adjustments to the lid or holes for temperature adjustment vs. letting it do its thing? And if you don't really do many adjustments, are the results just as good or not that much worse?

                        Comment


                        • RobertC
                          RobertC commented
                          Editing a comment
                          I used to brew beer. It's quite easy to brew very good beer; what's hard is brewing the same beer consistently batch after batch.

                          That applies to most drum cookers. You absolutely can make great food without careful fire prep or monitoring. What's harder is consistent results, with predictable timing. Consistent protocols and monitoring help (but don't guarantee) you get consistent results.

                        • Psinderson
                          Psinderson commented
                          Editing a comment
                          I agree RobertC. I used to brew beer a lot several years ago. That was the challenge - make the same thing each time, which almost never happened. That why I love both brewing and BBQ. The challenge of tinkering around. That's why I've shied away from temp controllers and other devices that make it too easy. But, in the end, great food is always worth it no matter how you got there.

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