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

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  • Skip
    Founding Member
    • Jul 2014
    • 3127
    • Blue Earth, Minnesota
    • MAK Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers

    Thanks jecucolo . I'm new to the PBC club. I've done less than 10 cooks on mine and feel some days like I've learned a lot and some days like I know less than nothing. I've got a lid Gasket ordered but also had to slightly prop my lid open during a Bacon cook yesterday. I'm not frustrated just a little confused. For now I'll keep reading and cooking. The last couple cooks I put my BGE Thermometer (which I tested and reset the calibration on to match the Smoke Themomter) thru a lid handle bolt hole besides using my Smoke Digital Thermometer. I struggle a little with the idea of adding a good Tru Tel Dial Thermometer but not sure where to drill the hole to place it. Have any of you added a GOOD Dial Thermometer? There are a few Fairly Accurate Dial Thermometers they are just a little costly.

    Comment


    • HawkerXP
      HawkerXP commented
      Editing a comment
      No thermometer mounted in mine. I do hang a probe off the rebar, but like its been said, temps in the PBC can be different in various places at the same time. I use it as a guide. Mine, lit correctly with rebar in runs 270ish. One rebar out 340 ish. Yes a big hunk or multiple hunks will drop the temp and cracking the lid for a little while helps with that.
  • fzxdoc
    Founding Member
    • Jul 2014
    • 4896
    • 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 (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 Extreme BBQ Thermometer Package
      Fireboard control unit in addition to that in the Extreme BBQ Package
      Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
      2 Fireboard 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 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
      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 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

    Oh gosh, Parisie , don't give up on the PBC! That said, I can understand your frustration.

    I find that "loaded" cooks with 3 chickens almost always adds around 30 minutes to the cook because the fire has a hard time keeping up with all the moisture released by the chickens. It's more difficult to keep the temps in the desired 350°F range without keeping the lid cracked the whole time.

    I too had to add a gasket after about 1.5 years of heavy use of my PBC. With that lid leak problem solved, it once more was easier to get more consistent cooks.

    Some people at sea level report that they have to close their lower vent more than the recommended amount to have consistent cooks. You may want to play with that. Since I live at 3700 ft altitude, I actually have to have my vent open slightly more than recommended. Try adjusting the position of the vent's disc for the next cook and see if you have better results.

    Every now and then I have a cook like you describe where the temps are solid at 275ish and then after a few hours begin to drift down. I always use two ambient probes in the PBC and find that often when one probe trends down the one on the opposite side of the barrel is actually trending up. They are often 40 to 50°F different from each other.

    However, if I see that temps of both probes are trending down, I crack the lid repeatedly, about 3 times or so (every 10 minutes for half an hour) to get the fire lit back to where it needs to be for a solid cook temp for the coming few hours.

    Let us know how making some small changes works for you. If that PBC worked well for you for over 2 years, it will do so again, I'm sure.

    Kathryn

    Comment


    • Parisie
      Parisie commented
      Editing a comment
      Thanks much for for the response everyone, I will keep it in mind the next time I use the PBC.

      fzxdoc - It to be clear, there has been reports of consistent results at sea level with a vent opened less than 1/4? It really would be useful if the PBC came with notches on the barrel to use as a guideline for the vent.

      For cooks with foods that are ready at different time what is best practice? For example, w/ chicken and ribs should I load at once or start with the ribs and then add the birds?
  • fzxdoc
    Founding Member
    • Jul 2014
    • 4896
    • 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 (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 Extreme BBQ Thermometer Package
      Fireboard control unit in addition to that in the Extreme BBQ Package
      Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
      2 Fireboard 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 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
      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 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

    Parisie

    About the vent setting: some people here in The Pit have said that their PBCs work better at sea level with the vent closed more than the setting recommended by the PBC folks. I’m suggesting that you close the vent more and see if it makes a difference for your PBC.

    For cooks ready at different times:It shouldn’t make a difference what you start first for most foods that are best cooked at the same optimum PBC temperature. For example, you can smoke a meatloaf and a pork butt at the same time but the meatloaf will take less time to cook. If you want everything to come out at the same time, then you can easily add the shorter-cooking meat later on in the cook. The PBC will cook both just fine.

    I don't smoke ribs and chicken at the same time because they have different optimum temperatures. Meathead recommends smoking chicken at 325 deg F or higher to have moist chicken and crispy skin. I smoke my chickens in the PBC at around 350deg F. They are done in just over one hour.

    Ribs are best done at your PBC’s sweet spot, usually between 260 and 290 deg F and take around 3 to 5 hours. If you smoke a chicken at this lower temp it will take 2 to 3 hours to get the chicken breast to 165 degF, the safe serving temp. It will still be juicy and delicious but the skin will most likely be rubbery. You can always crisp the skin by leaving it in the PBC with the lid off for a few minutes at the end of the cook, as recommended by the PBC folks on their website. I don’t do this for fear of over cooking the chicken, but it may work just fine. Maybe others who have tried this method for crisping chicken skin will chime in with their results.

    HTH,
    Kathryn

    Comment

    • Voodoo628
      Club Member
      • Dec 2019
      • 117
      • Pasadena, Maryland
      • DJ
        Weber Kettle and a PBC!

      Tons of great info in here.

      Looking forward to getting my PBC in the mail this week so I can start getting it streamlined! Plenty of stuff waiting to go in the cooker.

      Thanks for putting all this together!

      Comment

      • Sandpaper
        Club Member
        • Jun 2019
        • 62
        • Pasadena, CA

        I posted about this in another thread, but want my experience and conversation with the folks at PBC to be on this thread as well. In about 12 cooks over the last 5 months, my PBC has been running hot (360+) with smoke wisping from the lid. My cooks were finishing pretty fast, but the quality was fine - but it has been unnerving that the barrel has been running so hot. I gasketed the lid but that didn't change the cook temps.

        After smoking 4 turkeys this Thanksgiving (all different cooks), I couldn't take it any more and emailed PBC. They called me back within an hour and told me that the 12-10-10 method is responsible for my temps.

        The 10 minutes with lid off (Step #11) is over-igniting the coals and causing both the high temps and the excess smoke. More precisely, putting the lid on after the 10 minutes damps the fire to the extent that more smoke than desired is produced from the coals. He strongly urged me to try the PBC-recommended method of 13 minutes in the chimney, then dump and cook.

        I am going to try this on my next cook - as I have used the method in this thread from my first cook. Obviously, your mileage will vary, but I wanted to share this issue of over-hot, over-smokey barrels, and PBC's proposed solution.

        Comment

        • fzxdoc
          Founding Member
          • Jul 2014
          • 4896
          • 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 (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 Extreme BBQ Thermometer Package
            Fireboard control unit in addition to that in the Extreme BBQ Package
            Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
            2 Fireboard 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 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
            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 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

          It's a good thing that you are going to try another lighting method, Sandpaper --perhaps it will provide you with a solution. Please report back to us after your next cook with the new approach, to let us know.

          FWIW, I didn't have a lid leak when I first bought my PBC. It developed over a year after I had used it, pretty heavily, in the area between the rebars where the barrel's seam is. Like you, I began experienced abnormally high cooking temps, even though I had used the same x-10-10 lighting method from the very beginning.

          I verified that the lid leaks were the problem because if I crimped a skinny length of heavy duty aluminum foil on top of the lid, wrapping it around to the underside of the barrel's rim in the area where the smoke was coming out, the smoke would stop coming out and the pit temperatures would stabilize. That's when I decided to insert a gasket into the indentation of the lid's rim, and my wispy leaking smoke problem (and concomitant high pit cooking temperatures), went away for good.

          May I ask, how is your gasket installed, and which gasket did you use?

          Kathryn

          Comment

          • fzxdoc
            Founding Member
            • Jul 2014
            • 4896
            • 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 (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 Extreme BBQ Thermometer Package
              Fireboard control unit in addition to that in the Extreme BBQ Package
              Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
              2 Fireboard 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 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
              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 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

            Another question, Sandpaper , are you running your remote thermometer probes over the top of the barrel or through the rebars? Just curious.

            Kathryn

            Comment


            • Sandpaper
              Sandpaper commented
              Editing a comment
              I used the LavaLock 1/2 inch and the wires were run through the rebar holes.
          • Bobmcgahan
            Former Member
            • Jul 2018
            • 76

            Sandpaper, a couple of observations, thoughts and a suggestion: first, I’m not crazy about the “official” PBC way because I think (or, at least the rest of my family thinks), that food comes out “too smoky” and can have an acrid flavor to it. I prefer @fzxdoc’s method as it lets the coals burn down without all of the “white smoke” you have when using the PBC method. A modification to Kathryn’s method is what I call 15-10. Let the coals burn in the chimney for 15 minutes, then dump on the basket and let burn for ten minutes with the barrel uncovered, then add rebar, hang food and cover. I find using this method the temperature starts out at about 325 and then will drop to the right temperature of 270-280. This last weekend I was smoking two chuck roasts and, after the temperature dropped, it unexpectedly climbed to 310 and wouldn’t come down. I stuck foil and closed up two of the rebar holes. When the temp dropped down to 260, I removed the foil and it climbed back to the 275-280 range and held for the rest of the cook. The chuck roast was great. As you note, though, YMMV.

            Comment

            • Sandpaper
              Club Member
              • Jun 2019
              • 62
              • Pasadena, CA

              Bobmcgahan - I am going to play around with it. I think I owe it to PBC (and science!) to try it their way once. I will give your 15-10 method a try as well. Also 15-0-10 with the last being lid on rebar out.

              Comment


              • Bobmcgahan
                Bobmcgahan commented
                Editing a comment
                Report back on how things work out. BTW, for doing chicken, I would still recommend the method devised by fzxdoc as you want the temperature hotter in any event. Good luck.
            • Michael_in_TX
              Club Member
              • Dec 2018
              • 324
              • Texas Gulf Coast
              • Grills:
                Weber 22" Kettle Premium w/Slow N' Sear 2.0
                Pit Barrel Cooker
                W.C. Bradley & Co. Char Kettle CK-115 ~1980s Vintage Grill (inactive)

                Accessories:
                Thermopop (Instant Read)
                Thermoworks Smoke

              Anyone have an opinion on arranging the lit coals on top of the unlit coals? What I have been doing is fill the basket level, remove 40 KBB, and then re-level the basket of unlit coals.

              When my lit coals are ready, I dump them in the basket and more-or-less try to evenly distribute them atop the unlit ones.

              I've seen some videos where people try to concentrate the unlit coals in the very center of the basket (perhaps even going to far as to make sure the middle of the basket is empty of coals before dumping the lit ones in), trying to promote an inside-out vs top-down burn.

              Does this seem make much of a difference?

              Comment


              • HawkerXP
                HawkerXP commented
                Editing a comment
                I tried the center way and didn't care for it. I'm with you with spreading around on top. If it will be a long cook I'll even throw some unlit on top of the lit ones. Yes you'll get nasty smoke, I wait until it diminishes then put on the meat.
            • phoccer
              Founding Member
              • Jul 2014
              • 329
              • Kansas City, MO
              • Weber Kettle Premium 22 w/SnS & DNG
                PBC w/PBC custom chimney starter and attachable ash pan
                Pitmaster IQ 110
                Maverick ET-732
                Thermapen MK4
                Boulevard Wheat(Gotta support the hometown brewery)

              I haven't done a ton of cooks on my PBC, maybe 15-20, but I haven't found how I arrange or dump the coals to make any difference in how well or long my coals burn.

              Comment

              • fzxdoc
                Founding Member
                • Jul 2014
                • 4896
                • 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 (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 Extreme BBQ Thermometer Package
                  Fireboard control unit in addition to that in the Extreme BBQ Package
                  Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
                  2 Fireboard 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 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
                  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 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

                Spinaker arranges his PBC coals in what he calls the OCD method because it looks so precise. Perhaps he’ll weigh in here to tell you about it, Michael_in_TX .

                Kathryn
                Last edited by fzxdoc; December 30th, 2019, 06:47 AM.

                Comment

                • Bobmcgahan
                  Former Member
                  • Jul 2018
                  • 76

                  An observation from now having used the Pit Barrel on about a dozen occasions. I'm finding more and more that my PBC settles in at around 300-310 degrees. I'm now plugging two of the rebar holes with foil and letting the temperature drop to 260 degrees or slightly less. Remove the foil plugs and the temperature goes into the sweet-spot range of 270-285 and will hold there for the remainder of the cook. YMMV.

                  Comment

                  • Sandpaper
                    Club Member
                    • Jun 2019
                    • 62
                    • Pasadena, CA

                    Following up on my post (#290). Following the official PBC lighting instructions got me exactly what it says on the tin: a steady 260-280 for 6 hours. It wasn't my favorite cook and my ribs didn't bark up the way they do at higher heat. I have a baseline that I can play around with now, at least.

                    Comment

                    • stickbit
                      Club Member
                      • Jun 2017
                      • 43

                      fzxdoc comment and question...i tried your starting method with stubb's briquettes and it worked like a charm. spiked around 388-405 and settled down to 290-300 after maybe 30 mins. or so and stayed there for a couple hours before dropping a bit. Since I was cooking 3 chicken halves it worked out perfect. Question - any suggestions or thoughts on how to dial in the PBC for a bit lower temp close to 280 or so for ribs?

                      Comment


                      • pkadare
                        pkadare commented
                        Editing a comment
                        There really isn't any need. I don't even check the temp in my PBC any more, just set it and forget it as it is designed. There really isn't going to be much of a difference of 10 to 20 degrees. I guess if you really wanted to you could try plugging up the rod holes with tin foil.

                      • Sandpaper
                        Sandpaper commented
                        Editing a comment
                        stickbit - see my post #299 just above. If you want to keep your temps in the 270 range, try the PBC recommended method: light your chimney and let it burn 12-15 minutes, dump it in the basket and start cooking immediately.

                      • N227GB
                        N227GB commented
                        Editing a comment
                        I usually use Smithfield Extra Meaty baby backs. They can take the heat if Stubbs runs hotter. I've only use KBB because that what Noah (PBC inventor) recommends, but nothing wrong with experimenting.

                        I, too, have stopped monitoring the drum temp when doing ribs.

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                    Pit Barrel Cooker Smoker

                    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!

                    Click here to read our detailed review and to order


                    The Pit Barrel Cooker May Be Too Easy

                    Pit Barrel Cooker Smoker

                    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 because temperature control is so much easier.

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


                    The Undisputed Champion!

                    thermapen

                    The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

                    Click here to read our comprehensive Platinum Medal review


                    Grilla Pellet Smoker proves good things come in small packages

                    Grilla pellet smoker

                    We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.

                    Click here for our review on this unique smoker


                    Delta by Nuke,
                    Stylish and Affordable
                    Gaucho Grill

                    Weber Genesis Grill

                    Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

                    Click here to read our complete review


                    Genesis II E-335 
                    A Versatile Gasser That Does It All!

                    Weber Genesis Grill

                    Weber’s Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

                    Click here to read our complete review


                    GrillGrates Take Gas Grills To The Infrared Zone

                    grill grates

                    GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

                    Click here for more about what makes these grates so special


                    Is This Superb Charcoal Grill A Kamado Killer?

                    PK 360 grill

                    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 beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

                    Click here to read our detailed review of the PK 360

                    Click here to order directly and get an exclusive AmazingRibs.com deal


                    Our Favorite Backyard Smoker

                    kareubequ bbq 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

                    This is the first propane smoker with a thermostat, making 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


                    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 to read our complete review


                    Track Up To Six Temperatures At Once

                    Grilla pellet smoker

                    FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

                    Click here for our review of this unique device


                    The Cool Kettle With The Hinged Hood We Always Wanted

                    NK-22-Ck Grill

                    Napoleon's 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


                    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