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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.

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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!

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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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  • j_keegan
    Club Member
    • May 2017
    • 137
    • Harrisonburg, Virginia
    • 18" Weber Charcoal Kettle ("Rudy")
      Pit Barrel Cooker
      Thermoworks Smoke

    Top | #241
    Anthonyf I think a lot of times a product is made to work in ideal conditions, but often our surrounding existing conditions (such as meat temp/volume, air temp, wind, type of charcoal, etc.) can change that ideal setting to one that needs a bit more attention. Since getting my PBC, I set the sea level vent at the bottom one time and haven't touched it since. The only mid-cook change I typically make is cracking the lid 1" to raise the temp, or putting it back to lower/moderate the temp. I always use my Smoke to keep an eye on the temp inside the cooker and in the meat, and just based on what I'm seeing and how I know I should be cooking something, I make that one adjustment as needed. Otherwise, I don't do much - which is one thing I love about the PBC. When cooking chicken, and temp drops below 320, I crack lid 1". When it goes back up to 370-380, I put it back. Seems like I adjust the lid a bit more when running >300 temperatures and adjust it less when running <300 temps. (I am still a rookie at this though)

    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 | #242
      You certainly can follow the lighting instructions on the PBC site, Anthonyf , and they may work well for you with your setup of altitude, charcoal type, etc. That's exactly where I started. But within a couple of cooks, it became clear to me that the PBC would not be the same temperature each time I lit it--that is, it didn't settle into a sweet spot that was good for every single cook.

      What I came to discover is that the PBC is much more reliable and reproducible, temperaturewise, by following a lighting method different from the one on the PBC site. For my PBC, it was important to get a great light of the coals every time so that after the intital temperature spike, it would settle right down and stay at the 275° sweet spot (unless I purposely jacked the temp higher for doing poultry, that is).

      That's what I was looking for. I wanted it to run like an appliance, reproducible each time. I could never get that reproducibility using the PBC lighting method. For my PBC, the 15-10-10 method works best to ensure appliance-like temperature reproducibility.

      As with all things, YMMV.

      Kathryn

      Comment

      • Anthonyf
        Former Member
        • Oct 2017
        • 34

        Top | #243
        Thanks Kathryn, I understand it better with you explanation. I think it'll be even more clear if/when I get a PBC and try it out.

        Comment


        • fzxdoc
          fzxdoc commented
          Editing a comment
          You're welcome, Anthonyf . You're going to love cooking on that PBC. Enjoy!

          K.
      • hogdog6
        Charter Member
        • Dec 2014
        • 525
        • Liberty, Utah

        Top | #244
        My sons PBC has an issue I cannot make sense of, he lights it using fzxdoc instructions Blue bag charcoal and it runs great for 2 to 3 hours then gets cold enough to touch the sides. He then has to spend a fair amount of time cracking and closing the lid to get it to settle in. I was with him during one cook and it did not make any sense. He’s adjusted the bottom vent from a little more than to a lot more than recommended for his altitude with no effect. With mine it’s as close to set and forget as you can get using the same methods. The only difference is mine is an older model than his newer porcelain cooker. I cannot see that making a difference but at this point don’t know. Any ideas?

        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 | #245
          hogdog6

          Does he have a remote thermometer in the barrel so you know what the temps are actually doing?

          Does he have foil on the floor of the barrel under the basket, perhaps blocking air flow to the underside of the basket and/or the vent?

          How does he store his charcoal? It's possible that the hot chimney of coals is carrying the beginning of the cook but the other coals are having trouble getting/staying lit.

          But my gut tells me that the fault lies with that bottom vent opening. That bottom vent is tricky--too little an opening and you don't get enough oxygen to the coals; too wide an opening, and you don't get the draw of air that you need through the barrel. Max Good found in his testing that if the lower vent opening is too wide the temp actually decreases. Here's what he says in his review:

          Our elevation is about 800 feet so we adjusted the vent 1/4 open. Later, we tried setting it at 1/2. The PBC got real hot for a couple hours then, even with plenty of coal remaining, the temperature dropped like a rock and almost died out. When we returned the damper to 1/4 way open, the fire came back and temperature began to rise.

          HTH,

          Kathryn
          Last edited by fzxdoc; October 19th, 2017, 06:05 AM.

          Comment

          • hogdog6
            Charter Member
            • Dec 2014
            • 525
            • Liberty, Utah

            Top | #246
            fzxdoc Good ideas to check I’ll pass it along. He does have a maverick but I don’t know the temps he’s getting. (Mine is so stable that I’ve gotten lazy and don’t even think about temps anymore just touch the lid once in a while and if it’s hot life is good). Yes on foil he’ll check that it isn’t folding up and blocking the vent, on his next cook... THX

            Comment


            • fzxdoc
              fzxdoc commented
              Editing a comment
              hogdog6 , keep us posted here on the outcome. Sounds to me he should start back at the beginning with the lower vent set to the recommended opening, nice dry charcoal, and nothing blocking air flow and smoke some ribs. Sometimes going back to basics with a bit of experience under our belt can be enlightening.

              Best of luck,
              Kathryn
          • SoCalTim
            Club Member
            • May 2016
            • 293
            • Chatsworth Ca

            Top | #247
            I have a brisket question, doing my first ‘Prime’ brisket on my PBC this weekend. 12 lbs, my guess is that it’ll trim down to 9 or 10 lbs. Does anyone have a guess on the kind if time this will take. I’m thinking 290 will be the avg temp for this cook, I do intend to wrap.

            Also, I watched Noah, on his PBC video, he says 6 hrs for a 18 lb full packer - in the real world, how accurate is that? 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 | #248
              Tim, I've always had trouble matching Noah's times. For my PBC setup, they're almost always too short. I often wish he would stick a smoker probe into the barrel and give us a hint as to the temperatures he gets in there.

              Anyway, for your prime packer, many folks here have mentioned that it is probe tender way before 203°F, and recommend probe testing around 190°F or so. I've only done prime flats, and they have been probe tender around 195°. So that shaves a bit of time off the cook. Otherwise, they seem to cook in the same amount of time. At 290°F PBC temp, I would guess a 6 to 8 hour cook time, depending on the thickness, but that's just a guess. Every briskie has a mind of its own. If it's done earlier, it can just happily have more time in the faux cambro, which never hurts.

              Have a good time with that cook, Tim.

              Kathryn

              Comment


              • SoCalTim
                SoCalTim commented
                Editing a comment
                Thank you so much!
            • jecucolo
              Club Member
              • Nov 2015
              • 1204
              • Schertz Texas
              • Pit Barrel Cooker
                Slow 'n Sear for 22" Kettle
                Weber 22" Kettle (Craiglist)
                Slow 'n Sear for 22" Kettle
                Weber Rapid Fire Chimney
                Maverick ET-732
                Kingsford Original Charcoal
                Kingsford Competition Charcoal
                Anova Sous Vide

              Top | #249
              Yeah 203 for prime is too long.

              Comment

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

                Top | #250
                OK, got a question. Put on my 10 lb Prime brisket .. PBC has settled in @ 250 degrees. The brisket has gone from a starting temp of approx 45 degrees to 155 in two hrs. Boy that was fast, is this normal??

                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 | #251
                  Oh sure, at least for my PBC setup. I usually run at 275°F, using a 37°F cold hunk of meat. You may stay in the stall for a while. Sometimes I get a double stall around 160° and a shorter one around 175°F. Just go with the flow and let your PBC do what it does best, SoCalTim . But then you're already doing that, so enjoy!

                  Kathryn

                  Comment


                  • SoCalTim
                    SoCalTim commented
                    Editing a comment
                    Kathryn, thank you for the very fast response and thank you for the peace of mind. I'm having First-PBC-Brisket-jitters ... lol
                • bcshivers
                  Former Member
                  • May 2016
                  • 1

                  Top | #252
                  The outside temp here in Ohio is about 60 today. I have a 10 lb. pork butt cooking and my ambient temperature is about 230. This seems a bit low for a PBC. What do you think?

                  Comment


                  • Huskee
                    Huskee commented
                    Editing a comment
                    Sorry we missed this. Yeah, kinda low but certainly not too low. The occasional lid crack will help bump it up.

                  • fzxdoc
                    fzxdoc commented
                    Editing a comment
                    My apologies, bcshivers , I've been traveling and connections have been hit/miss. How did the butt turn out?

                    Kathryn
                • Skillethead217
                  Former Member
                  • May 2017
                  • 2

                  Top | #253
                  Would anyone have some suggestions on how to trouble shoot my lighting procedure? After looking over the great instructions here I wanted to try and better control my pit and have an established method for lighting my coals. Unfortunately, some part of my procedure must be wrong as I have a had a terrible time trying to settle my temps in.

                  Here's my process:

                  -Fill PBC basket to the top with coals
                  -Take out 40 coals and place into chimney starter
                  -Light chimney starter with paper towels (and a bit of oil on the paper)
                  -Let the chimney starter go for 5-7 minutes until the coals are just beginning to ash over
                  -Dump into PBC and spread coals evenly
                  -Let the lit coals burn uncovered for 7-10 minutes
                  -Drop in wood and cover with lid. Let burn for 10 minutes.
                  -Insert rebar and hang the meat

                  My issue has been that I do not get a short temperature spike and then a slow drop to 275ish temps. My temperatures shoot up to 450F or so and then stay there for 10-15 minutes. After about 30 mins my temperatures are still at 375. I've pushed down on the lid to make sure it is sealed but nothing seems to help. Usually at this point I start panicking a bit and use some foil to choke off two of the rebar holes and then cover the bottom air input a bit more. This will drop my temperatures to a normal range at the 60 minute mark, but also kills off a bunch of my coals.

                  This has been very frustrating to me as the sole purpose for purchasing this cooker was the promise of a (nearly) fuss-free cook. Any ideas on things to try to help get this under control? FYI I live at 5000 feet and have the bottom air intake adjusted to the recommended setting for this altitude. (I've also looked at Noah's videos as he's in Denver as well).

                  Any help would be greatly appreciated.

                  Comment


                  • SoCalTim
                    SoCalTim commented
                    Editing a comment
                    IMO, 5-7 then 7-10 isn't long enough to let the PBC set up. I live at sea level and go 20 - 10 - 10 .. and i have absolutely no problem. I peak in the 450 area, then settle in @ 290 or so.

                    I think (because I did the same thing) that your overthinking things. You'll be ok, just keep trying.

                  • HawkerXP
                    HawkerXP commented
                    Editing a comment
                    How many cooks have you done on the PBC? It seems to me like you really need to build up a good layer of gunk (?) in your barrel and on your lid before you see the stable temps. I still place a couple of foil wrapped bricks (don't want to scratch my Black Beauty) on the lid if my temps are staying to high. Keep trying, you'll get there. Don't panic have fun!
                • Skillethead217
                  Former Member
                  • May 2017
                  • 2

                  Top | #254
                  I received the PBC as a father's day gift last year and have probably done at least 20 cooks on it to reasonably good success. I think the lid is fairly well sealed by this point. I've tried pressing down on it for a few minutes while watching my temps and they don't seem to move very much.

                  I used to give the coals 15 minutes to heat up in the PBC per the standard instructions, but found that my coals didn't catch and I struggled to get temperatures above 225F. I posted on a different forum and the advice from Noah (or someone else on the PBC team) suggested that they were burning out before lighting the main coal bed. Hence the drop in time in the chimney to allow for more 'catching' power.

                  Unfortunately I typically don't cook with the PBC more than a few times a month and therefore it's hard to get consistent with a method (or tweak different parameters to observe the results). My cooks usually turn out well but I'm just looking for more consistency in the startup/cook phase so I don't have to constantly mess with foil or other things to adjust the temperatures.

                  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 | #255
                    In my experience, whenever the temps stay that high for that long in the PBC, there is a lid leak, Skillethead217 . Lid leaks can be difficult to see, especially if they occur in the area where the rebar holes are, which is what happened with my PBC. My PBC didn't develop a lid leak until after the first year or more of use.

                    Pushing the lid down has little effect; it usually needs to be weighted down (being careful not to scratch the finish) or smacked with a rubber mallet or both. Before finally installing a gasket, I used to crimp a strip of doubled aluminum foil around the outside of the rim at the place where the smoke was leaking out and the temps would settle right in.

                    Check carefully for for leaks on your next cook and let us know what you find. There are plenty of experienced folks here who can help if you have questions. You'll get it sorted out and be able to achieve your goal of consistent cooks, I'm sure.

                    Kathryn

                    Comment

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