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

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  • fzxdoc
    Founding Member
    • Jul 2014
    • 4162
    • 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

    JCinPA John, I'm at 3500 feet, but a lot of folks at or close to sea level use 15-10-10. Give it a try and see if it works for you.

    I don't know it you've used your PBC before. The goal of course is to find a good reproducible way of firing up your PBC so it settles in to its sweet spot every single time. I couldn't do that with the method from the PBC website, but this 15-10-10 with Kingsford Original or Kingsford Professional works great for me. I hope it works for you too, but if not, you'll find a combo that does.

    Kathryn

    Comment

    • JCinPA
      Club Member
      • Aug 2017
      • 63
      • Chicago & Philadelphia (split)
      • Chicago: 20-yr-old Weber Original Kettle and Pit Barrel Cooker
        Philly: Weber Performer & Saber Cast Black 500 infrared gas grill

      Thanks! Yes I’ve used it before, it’s my second season, but on 15-10-10, it consistently settles in at 300 +/- 2*. Made a terrific pork shoulder today, but I think I’ll try 15-10 then cook next time and see if it settles out at 275. Seems to work well regardless.

      Comment

      • stickbit
        Club Member
        • Jun 2017
        • 40

        I remember reading a while back about lighting the starter cubes directly in the coals...then I came across this Malcolm Reed drum smoking-rib video and noticed he lights two cubes in a barrel with lump charcoal...seems so simply just lights it and goes. I wonder how well this would work in the pbc.

        https://www.youtube.com/watch?v=nPFu7709Tt8

        Comment

        • fzxdoc
          Founding Member
          • Jul 2014
          • 4162
          • 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

          stickbit I have never tried that, but if you do, let us know how it works out for you. Sure looks easy.

          Kathryn

          Comment

          • 52Merc
            Club Member
            • Jan 2018
            • 7
            • So. Calif.

            Wow, talk about complete! Thanks for all the time you took to perfect your method. I need to explore the foil and allow my coals to fully heat before introducing the meats.

            Comment


            • fzxdoc
              fzxdoc commented
              Editing a comment
              My pleasure, 52Merc . Enjoy smoking on your PBC!

              Kathryn
          • stickbit
            Club Member
            • Jun 2017
            • 40

            So I finally got around to trying the Malcolm Reed drum starter method...it was a failure but I think I know what I did wrong. I loaded 3/4 basket and lit with two starter cubes. waited 20-25 minutes then went lid on/rebars out and temped it. it slowly came up to temp around 275....i loaded it up with 6 brats on grate and 4 chicken halves on rebar. struggled the entire cook to keep temps up - constantly adding fuel and removing the lid. definitely didn't get a hot enough fire and didn't start with enough fuel....but at least the lid is sealed. i just need to figure out how to lock in temps and would love to do it with lump.

            Comment


            • fzxdoc
              fzxdoc commented
              Editing a comment
              Many people use lump in their PBCs stickbit . Maybe someone will chime in here about the lighting method they use. I think Noah (PBC president) in one video at a competition uses lump started with KBB in the chimney.

              Kathryn

            • jecucolo
              jecucolo commented
              Editing a comment
              I bought some B & B lump. I put a little on top of KBB and I did not care for it. It did a lot of crackling and popping.
          • stickbit
            Club Member
            • Jun 2017
            • 40

            Interesting new PBC video on lighting methods...Noah shows two ways...one with charcoal and one with lump. Interested what y'all think?

            https://www.youtube.com/watch?v=5dNPbU4Yt8w

            Comment


            • jecucolo
              jecucolo commented
              Editing a comment
              I’ll have to try it.

            • phoccer
              phoccer commented
              Editing a comment
              Very interesting. I've never tried that but definitely will.

            • phoccer
              phoccer commented
              Editing a comment
              So that worked perfectly. I grilled some salmon today and used lump following the directions in the video. I use a CharBroil small chimney so I might have used a little more than if using the PBC chimney but it worked perfectly. Definitely helps with one of the gripes I've seen about the PBC using too much charcoal for grilling.
          • rubarr
            Former Member
            • Mar 2019
            • 2

            Rubarr here

            I have made a reverse flow smoker out of my iron box BBQ using a char grill fire box
            will try it today for first time
            How ever I see by your site that you are not real king on that set up

            You rate a pit barrel BBQ smoker as better,
            would I be better off mounting the fire box on my pit barrel

            I do a briquet snake set up on the pit barrel which is good for four or five hours
            of controlled heat but fine it hard to add fuel

            I mostly at this time make beef jerky , brisket ,ribs

            thanks for your input

            Rubarr

            Comment


            • Spinaker
              Spinaker commented
              Editing a comment
              I always use the Minion method. That is fill the basket with charcoal, then add about 25 lit briquettes to the top of the charcoal. Let the barrel smoke for about 10 mins, then cover again.

              What do you mean, exactly by mounting a fore box on your PBC? Not sure I follow that one........
          • fzxdoc
            Founding Member
            • Jul 2014
            • 4162
            • 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

            Hi, rubarr , nice to hear from you.

            The Pit Barrel Cooker is a fine cooker, but there are many other really fine cookers out there as well, as you have found with your reverse flow smoker. It all boils down to smoking food on whatever cooker suits us and the food best.

            If I were you, I'd leave the Pit Barrel Cooker alone and let it do what it does best. That would leave you free to do whatever your reverse-flow smoker does best as well. It's a a lot of fun to have 2 smokers and to tailor each cook to each smoker's strong points.

            For example, I love what the PBC does to whole/half chickens.

            But at the same time I love with my Weber Summit Charcoal Grilling Center in Kettle Mode does, along with the Vortex, to chicken wings and chicken pieces.

            So we're lucky to have a couple of options when we decide to grill or smoke our food.

            Whenever I add fuel to my PBC, I heat up a whole chimney of coals, waiting until the topmost coals are ashed over. Then I remove the meat from my PBC so I won't get ash on the food. Then I pour the whole chimney of coals into the basket. After the swirling ash and the white smoke have subsided, I add the food back to the PBC and continue on with the cook.

            Give that method a try the next time you run out of fuel in the PBC. FWIW, I usually get 8 to 11 hours of cook time out of an over-full basket of charcoal in the PBC. By over-full basket I mean that I fill the basket up even with the top with cold charcoal and pour the chimney of 40 charcoal briquettes on top of that at the beginning of the cook.

            The only problem with using an over-full basket for a long cook is that the ash builds up under the basket and at some point diminishes the flow of oxygen to the hot coals. But by the time this happens, the cook is mostly over anyway, at least in my experience.

            Best wishes,
            Kathryn
            Last edited by fzxdoc; March 27th, 2019, 06:08 AM.

            Comment


            • bep35
              bep35 commented
              Editing a comment
              I also have had the ash issue where the PBC can't maintain temperature due to buildup under the basket. I pull the meat and finish it in a Cookshack Smokette. It's about the only time the Smokette gets used anymore. Unless it's to add some smoke to baked beans every now and then. Otherwise I always cook on a PBC or Weber with SlowNSear.

            • fzxdoc
              fzxdoc commented
              Editing a comment
              You've got a nice collection of cookers there, bep35 . I've always thought that the PBC and a kettle with SnS are a great combo for covering pretty much anything you would want to cook. Nice that you've got that Cookshack for finishing off a long cook if necessary.

              Kathryn
          • au4stree
            Club Member
            • Aug 2018
            • 383
            • Birmingham, AL
            • Weber Summit Charcoal Grilling Center (WSCGC), PK360(graphite), Jumbo Joe and PBC. Weber kettle @ the hunting camp.

            Ok, so I have a PBC I bought used off CL, really only cooked burgers, Conecuh sausage and steaks at the hunting camp on it. I decided to bring it home so I can get better at other cuts of meat. I've noticed the past 5 cooks that the lid leaks smoke pretty bad, not sure if that's previous owner or someone at hunting camp. Previous owner mentioned he dropped lid loading from truck, there's a chip in the enamel. I do want to mention, this thing has.plenty of cooks on it, so it doesn't need more "seasoning".

            My question is, if I wanted to put some felt on the lid/barrel top, do I put it on the lid or the top of the barrel?

            Comment


            • phoccer
              phoccer commented
              Editing a comment
              Lid. Search gasket in this Pit Barrel Cooker forum and you'll find quite a few posts about them and what people have used.

            • au4stree
              au4stree commented
              Editing a comment
              phoccer. Thanks for that tip. I was originally trying to search it from my phone and could not locate the search feature within a thread. But am able to see what you mentioned when working from a desktop PC. I got my answer there. Grill on!
          • fzxdoc
            Founding Member
            • Jul 2014
            • 4162
            • 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

            au4stree , here's what I used on my PBC lid. Clean the inside rim really well and apply. Easy peasy.


            https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1


            Click image for larger version

Name:	518WcfcUoQL.jpg
Views:	21
Size:	46.6 KB
ID:	658649

            Kathryn

            Comment

            • au4stree
              Club Member
              • Aug 2018
              • 383
              • Birmingham, AL
              • Weber Summit Charcoal Grilling Center (WSCGC), PK360(graphite), Jumbo Joe and PBC. Weber kettle @ the hunting camp.

              So I cleaned the lid and did a little scraping to get to clean surface. I found a wire brush was helpful too. Lastly, I sprayed some orange all purpose cleaner as I find it cuts the grease well. When I got it clean and dry, I applied the new gasket.

              Filled the basket with fresh RO briqs and lit according to instructions. I put my thermometer in there with no meat, temps will vary slightly when I opened, but it has been rocking steady since 1pm CST.
              After a while I put some chicken parts I was saving for a broth, hoping it will add a little fat/seasoning to the new gasket. So there are slight dips in the graph, but that is me opening to check coals or as the chicken parts.

              So, to summarize, if your PBC is running hot, the recommended solution is spot on and appreciate y'all sharing.
              Attached Files

              Comment


              • stickbit
                stickbit commented
                Editing a comment
                thanks for posting! curious when you say ' lit according to instructions' which lighting method did you use?

              • stickbit
                stickbit commented
                Editing a comment
                thanks for posting! curious when you say ' lit according to instructions' which lighting method did you use?

              • au4stree
                au4stree commented
                Editing a comment
                stickbit, I lit according to Noah's vids.
            • fzxdoc
              Founding Member
              • Jul 2014
              • 4162
              • 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

              I'm glad that the gasket solution worked so well for you, au4stree . Those graphs are pretty impressive.

              Kathryn

              Comment

              • Parisie
                Club Member
                • Jun 2017
                • 1

                I have owned my PBC for 3 years now. The first two years I loved it and would get delicious food, nailing the cooking times on the PBC site. However, starting last year I have been having an extremely difficult time maintaining temperature for even a 2 hour cook. My usual go to cook is split chicken (1-2 whole chickens cut in half as Noah explains on the site) and baby back ribs (2-3 racks). I have tried both the 15-10-10 and Noah's lighting method, using the original Kingsford blue bag, with the same results:

                After a good start, the temperature drops ~ 1-1 1/2 hours later to low 260s and continues to do so. At this point I usually open up the vent more to try and compensate.

                One thing I noticed last year was that smoke was leaking out of the lid. After reading this forum's advice, I purchased the Lava Lock 1/8" gasket, removed the grease off the lid edge with Dawn Professional Power Dissolver Spray and installed.

                Keeping the difficulties of the past cooks mind I decided to keep things simple today and cook only chicken (3 birds cut into 6 halves). Since I was cooking only chicken I used Kingsford Professional, which I recently picked up from Costco.

                I lit up the Charcoal using the 15-10-10 method and started the cook with a hinged grate configuration: Four Chicken halves hanging on one side and the other two halves lying on the grate along with a circle of brie (the appetizer).

                Checking back 15 minutes later, I saw that the lid was leaking smoke and noticed that the lid was not seated properly. After reseating the lid I saw that the gasket was doing a fantastic job. The temperature of the PBC (I use a Thermoworks Smoke) was 415° F at this time. 15 minutes later I removed the brie, the grate and hung all the chickens 3 per side.

                To my frustration about an hour later, the temperature of the cooker was in the low 260s and dropping. At this point I decided to open up my vent (See Start-Vent.JPG for a photo of the vent opening at the beginning of the cook and End-Vent.JPG for the vent opening after I adjusted)

                Since I had hungry guests, and the chicken temp in the breast was not rising beyond 152-154° F, I decided to finish them in the oven.

                While everyone enjoyed the results, I felt the they were dry and lacking in smoke flavor. For some reason the chicken color was also a bit paler than usual.

                Since I really do not know where to start I guess I have the follow questions for the forum:

                * Is my vent opening correct? (I am on Long Island, New York with an elevation of 87')
                * Is it fine to smoke items in the PBC that have different cook times? Basically, should I minimize the amount of time the PBC lid is opened and stick with one type of food.

                Things have been so hit or miss I am almost ready to give up on my PBC so any advice would be much appreciated.

                I know how great the results of the PBC can be and hopefully I can get back to it and start smoking with confidence soon enough!
                Attached Files

                Comment


                • cashelton
                  cashelton commented
                  Editing a comment
                  I've had to quit paying attention to my grill probe when doing large cooks. I cant give it the space it needs to give an accurate reading. I still attach it to keep an eye on temp spikes.

                  Here of lately I've been using the 15-10-10 method...probably too much by the book. The charcoal hasnt been ready at the 15 minute mark, but I was loading it into the PBC. Those cooks, the temps stayed lower than normal (240°)
              • jecucolo
                Club Member
                • Nov 2015
                • 1180
                • 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

                I have heard this problem a lot lately. fzxdoc believes it is high humidity causing the charcoal to be moist. Due to all the rain we have been having I brought a bag of unopened charcoal inside the house. I cooked half a turkey and temps were high. Maybe just a coincidence. Another common thread is the use of sealing the lid with lava lock. I am beginning to think the just may be too tight. One of the things I have been using to compensate for the low temp is I pick a small twig in the yard and just prop one end of the lid. It just seems to need a little bit more air.
                A final option is go purchase some 1/4” rebar rods. This gives additional oxygen to the pbc.

                Comment

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                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 $299 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