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

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  • fzxdoc
    Founding Member
    • Jul 2014
    • 5526
    • My toys:
      Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
      Pit Barrel Cooker (which rocks), named Pretty Baby
      Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
      Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
      Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners


      Adrenaline BBQ Company Gear:
      SnS, DnG, andLarge Charcoal Basket, for WSCGC
      SnS for 22" Kettle
      Elevated SS Rack for WSCGC
      SS Rack for DnG
      Cast Iron Griddle
      Grill Grate for SnS
      Grill Grates: five 17.375 sections (retired to storage)
      Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
      2 Grill Grate Griddles
      Steelmade Griddle for Summit gas grill

      Fireboard Gear:
      Extreme BBQ Thermometer Package
      Additional control unit
      Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
      2 Driver Cables
      Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
      Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
      Thermoworks Gear:
      Thermapen MK4 (pink)
      Thermapen Classic (pink too)
      Thermoworks MK4 orange
      Temp Test 2 Smart Thermometer
      Extra Big and Loud Timer
      Timestick Trio
      Maverick ET 73 a little workhorse with limited range
      Maverick ET 733
      Maverick (Ivation) ET 732

      Grill Pinz
      Vortex (two of them)

      Two Joule Sous Vide devices
      VacMaster Pro 350 Vacuum Sealer

      Instant Pot 6 Quart Electric Pressure Cooker
      Instant Pot 10 Quart Electric Pressure Cooker

      Charcoal Companion TurboQue
      A-Maze-N tube 12 inch tube smoker accessory for use with pellets

      BBQ Dragon and Dragon Chimney

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

    You're welcome Joedvasquez. As I mentioned, I had the same issue in my second cook. The lid looked like it was on nice and tight but it wasn't. That PBC is a marvelous cooking machine, but it is prone to having temp issues if the lid is not secure. Enjoy your next cook. Let us know how it turns out.

    Kathryn

    Comment

    • Joedvasquez
      Club Member
      • Apr 2016
      • 48
      • San Francisco Bay Area

      Updating my post from Thursday...
      I found my problem. When I put the wood in and covered the lid so much smoke was coming out of the lid I tried pushing down on it and it stopped. I let go and it kept going. So I threw a couple 12"x12"X1" concrete pavers on top and that seemed to do the trick. I'm cooking 3 racks of baby backs been running at about 270 the whole time so far. About to pull them off. More photos to follow.

      Comment


      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        May need to tap the lid in some locations.
    • flyby
      Club Member
      • Apr 2016
      • 44
      • Michigan
      • Big Green Egg - Large
        MAK2 - Lusting for...
        PBC - just ordered!
        Indian motorcycles
        If it ain't Boeing, I an't going
        Favorite Beer - Dirty Bastard
        Favorite Red Wine - J. Lohr Cabernet
        Favorite whisky - Maker's Mark

      I'm wondering if it isn't the mysteries of fabricating metal.... Mine hit about 340 on the first cook and still heading upwards. Put foil on all four rebar holes, and it dropped right down. Felt like it might go too low, so I pulled the foil off two of the holes....stabilized right at 235 for the whole cook.... sauced 'em a minute ago, dining very soon!!!

      Comment

      • Joedvasquez
        Club Member
        • Apr 2016
        • 48
        • San Francisco Bay Area

        I did tap all around with a mallet. Didn't work. I'm going to contact PBC and see what they say. I'm just happy I figured out what the issue was. These ribs were amazing. I rubbed yellow mustard and salted first and let set for an hour, rubbed with Meathead's Memphis Dust on all 3 racks and sauced only 1 with Sweet Baby Ray's Honey BBQ sauce. I normally do my own sauce using mango nectar and apricot pineapple jam, but felt lazy today. This worked out well. Thanks for the help. Looking forward to moving on to something else.

        Comment

        • MBMorgan
          Club Member
          • Sep 2015
          • 6738
          • Colorado
          • > Weber Genesis EP-330
            > Grilla Grills Original Grilla (OG) pellet smoker
            > Pit Barrel Cooker (gone to a new home)
            > WeberQ 2000 (on "loan" to a relative)
            > Old Smokey Electric (for chickens mostly - when it's too nasty out
            to fiddle with a more capable cooker)
            > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
            > Thermoworks Smoke
            > 3 Thermoworks Chef Alarms
            > Thermoworks Thermapen
            > Thermoworks IR-GUN-S
            > Anova sous vide circulator
            > Searzall torch
            > BBQ Guru Rib Ring

          Haven't tried it yet, but I wonder if big binder clips would work on the PBC like they do on Weber kettles to help keep the seal tight?

          Comment

          • Joedvasquez
            Club Member
            • Apr 2016
            • 48
            • San Francisco Bay Area

            That's a good idea. I was in a pinch and this was what I had in the yard but a clip or vice grips might be a decent idea. Thinking to squeeze under the rebar to bring the lid down maybe?

            Comment


            • MBMorgan
              MBMorgan commented
              Editing a comment
              Just the rim, I'm thinking ...
          • fzxdoc
            Founding Member
            • Jul 2014
            • 5526
            • My toys:
              Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
              Pit Barrel Cooker (which rocks), named Pretty Baby
              Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
              Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
              Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners


              Adrenaline BBQ Company Gear:
              SnS, DnG, andLarge Charcoal Basket, for WSCGC
              SnS for 22" Kettle
              Elevated SS Rack for WSCGC
              SS Rack for DnG
              Cast Iron Griddle
              Grill Grate for SnS
              Grill Grates: five 17.375 sections (retired to storage)
              Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
              2 Grill Grate Griddles
              Steelmade Griddle for Summit gas grill

              Fireboard Gear:
              Extreme BBQ Thermometer Package
              Additional control unit
              Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
              2 Driver Cables
              Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
              Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
              Thermoworks Gear:
              Thermapen MK4 (pink)
              Thermapen Classic (pink too)
              Thermoworks MK4 orange
              Temp Test 2 Smart Thermometer
              Extra Big and Loud Timer
              Timestick Trio
              Maverick ET 73 a little workhorse with limited range
              Maverick ET 733
              Maverick (Ivation) ET 732

              Grill Pinz
              Vortex (two of them)

              Two Joule Sous Vide devices
              VacMaster Pro 350 Vacuum Sealer

              Instant Pot 6 Quart Electric Pressure Cooker
              Instant Pot 10 Quart Electric Pressure Cooker

              Charcoal Companion TurboQue
              A-Maze-N tube 12 inch tube smoker accessory for use with pellets

              BBQ Dragon and Dragon Chimney

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

            Joedvasquez , if you have to use clamps or pavers stacked on top of the lid to keep your smoker from leaking smoke around the rim, then the PBC folks need to replace your smoker. I've had two PBCs, and the only thing needed to keep the lid from leaking (on the occasions when that happens) has been a few taps with the rubber sole of my shoe. It doesn't happen all the time; otherwise I'd keep a rubber mallet handy. I'm glad to hear and see how well the cook turned out. Good job!

            flyby , those ribs will be pretty doggone tasty, I'm guessing. A climbing temperature like you had is often an indication that your lid might need a few whaps of a rubber mallet as well at the start of the cook. I almost never have to foil my rebar holes during a cook. Just sayin'. Congrats on a successful first cook.

            Kathryn

            Comment


            • PappyBBQ
              PappyBBQ commented
              Editing a comment
              As I mentioned in a different post, this sounds like a barrel that is out of round.
          • flyby
            Club Member
            • Apr 2016
            • 44
            • Michigan
            • Big Green Egg - Large
              MAK2 - Lusting for...
              PBC - just ordered!
              Indian motorcycles
              If it ain't Boeing, I an't going
              Favorite Beer - Dirty Bastard
              Favorite Red Wine - J. Lohr Cabernet
              Favorite whisky - Maker's Mark

            fzxdoc , the ribs were nearly perfect! My bride loved 'em, and while I thought they were better than anything I've ever tried on a regular grill, I thought they were just a tad over cooked. I read the guideline of 3 to 4 hours, and hard to get an accurate reading with a probe due to all the bone.... I went for a total time of just shy of 4 hours with the two slabs (about 5.8 pounds total) - the last 25 minutes were saucing them....

            Overall I am very pleased with the cooker, and certainly for the first dip in the lake, not bad at all... My thanks to you and others who chimed in with tips and encouragement!!!
            Last edited by flyby; April 17, 2016, 05:21 AM.

            Comment

            • fzxdoc
              Founding Member
              • Jul 2014
              • 5526
              • My toys:
                Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                Pit Barrel Cooker (which rocks), named Pretty Baby
                Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
                Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
                Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners


                Adrenaline BBQ Company Gear:
                SnS, DnG, andLarge Charcoal Basket, for WSCGC
                SnS for 22" Kettle
                Elevated SS Rack for WSCGC
                SS Rack for DnG
                Cast Iron Griddle
                Grill Grate for SnS
                Grill Grates: five 17.375 sections (retired to storage)
                Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
                2 Grill Grate Griddles
                Steelmade Griddle for Summit gas grill

                Fireboard Gear:
                Extreme BBQ Thermometer Package
                Additional control unit
                Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
                2 Driver Cables
                Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
                Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
                Thermoworks Gear:
                Thermapen MK4 (pink)
                Thermapen Classic (pink too)
                Thermoworks MK4 orange
                Temp Test 2 Smart Thermometer
                Extra Big and Loud Timer
                Timestick Trio
                Maverick ET 73 a little workhorse with limited range
                Maverick ET 733
                Maverick (Ivation) ET 732

                Grill Pinz
                Vortex (two of them)

                Two Joule Sous Vide devices
                VacMaster Pro 350 Vacuum Sealer

                Instant Pot 6 Quart Electric Pressure Cooker
                Instant Pot 10 Quart Electric Pressure Cooker

                Charcoal Companion TurboQue
                A-Maze-N tube 12 inch tube smoker accessory for use with pellets

                BBQ Dragon and Dragon Chimney

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

              Wow, those ribs sure look pretty with the smoke ring and all. The bend test works pretty good for me and ribs, when testing for doneness. And think of all you learned already! The PBC is such a forgiving cooker that you'll be an expert in no time! (And have a lot of tasty meals along the way).

              Love the photos...thanks for posting them. Another happy PBC user on the planet. Yay!

              Kathryn

              Comment

              • fzxdoc
                Founding Member
                • Jul 2014
                • 5526
                • My toys:
                  Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                  Pit Barrel Cooker (which rocks), named Pretty Baby
                  Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
                  Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
                  Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners


                  Adrenaline BBQ Company Gear:
                  SnS, DnG, andLarge Charcoal Basket, for WSCGC
                  SnS for 22" Kettle
                  Elevated SS Rack for WSCGC
                  SS Rack for DnG
                  Cast Iron Griddle
                  Grill Grate for SnS
                  Grill Grates: five 17.375 sections (retired to storage)
                  Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
                  2 Grill Grate Griddles
                  Steelmade Griddle for Summit gas grill

                  Fireboard Gear:
                  Extreme BBQ Thermometer Package
                  Additional control unit
                  Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
                  2 Driver Cables
                  Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
                  Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
                  Thermoworks Gear:
                  Thermapen MK4 (pink)
                  Thermapen Classic (pink too)
                  Thermoworks MK4 orange
                  Temp Test 2 Smart Thermometer
                  Extra Big and Loud Timer
                  Timestick Trio
                  Maverick ET 73 a little workhorse with limited range
                  Maverick ET 733
                  Maverick (Ivation) ET 732

                  Grill Pinz
                  Vortex (two of them)

                  Two Joule Sous Vide devices
                  VacMaster Pro 350 Vacuum Sealer

                  Instant Pot 6 Quart Electric Pressure Cooker
                  Instant Pot 10 Quart Electric Pressure Cooker

                  Charcoal Companion TurboQue
                  A-Maze-N tube 12 inch tube smoker accessory for use with pellets

                  BBQ Dragon and Dragon Chimney

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

                Joedvasquez , I forgot to mention one thing I do with managing the smoke leaks around the rim. After whapping with a shoe or rubber mallet, if I still see little wisps of smoke, I foil the rim with heavy duty foil. That works like a charm. Try that instead of the pavers.

                My PBC doesn't leak around the rim all the time. I've done a bazillion cooks on it, though, and there's a lot of gunk buildup on the lid. Every now and again, I'll clean the inside of the lid rim and the barrel lip with a Scotch scrubber, and that helps with the seal.

                But with your situation, being a brand new PBC, I'm guessing that there is some warping that went on, and the lid simply does not fit the barrel properly. The PBC folks are great about replacing faulty PBCs quickly and with almost no hassle. They deliver the replacement to your house, you take it out, put the old PBC back in the same box, seal it up and slap on the shipping sticker they provide, and let the shipping folks know to come back to your house to pick it up. Easy peasy.

                Kathryn

                Comment


                • Joedvasquez
                  Joedvasquez commented
                  Editing a comment
                  Wow that's great! I'm going to email them today. Thank you.
              • flyby
                Club Member
                • Apr 2016
                • 44
                • Michigan
                • Big Green Egg - Large
                  MAK2 - Lusting for...
                  PBC - just ordered!
                  Indian motorcycles
                  If it ain't Boeing, I an't going
                  Favorite Beer - Dirty Bastard
                  Favorite Red Wine - J. Lohr Cabernet
                  Favorite whisky - Maker's Mark

                Just a couple of thoughts about the PBC after my first cook - first off, I love it!!! I can see why those who have been cooking on it for a long time sing its praises. I had no issues with it - fiddled just a bit with the bottom opening to see what changing it does and I think I have it dialed in for 660' elevation. I was readily able to seal up the rebar holes for finer temp control, no issues there. My lid seems to seal very well, maybe just lucky. While in place, it rotates very freely and frankly, cant see where beating on it with anything would change a thing. It simply lies there, very flat, again maybe just lucky.

                I did buy the ash collector pan and it was about 99% effective in containing the mess that would have been there otherwise. What little that is left can easily be vacuumed out with the shop vac. I found no moisture in the bottom at all, drier than the proverbial popcorn fart....

                A twelve pound full packer brisket is the next project, followed up with the eye of round that is currently brining. Keeping notes on what I've done so I'm not AS likely to repeat past mistakes.....

                Comment

                • fzxdoc
                  Founding Member
                  • Jul 2014
                  • 5526
                  • My toys:
                    Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                    Pit Barrel Cooker (which rocks), named Pretty Baby
                    Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
                    Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
                    Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners


                    Adrenaline BBQ Company Gear:
                    SnS, DnG, andLarge Charcoal Basket, for WSCGC
                    SnS for 22" Kettle
                    Elevated SS Rack for WSCGC
                    SS Rack for DnG
                    Cast Iron Griddle
                    Grill Grate for SnS
                    Grill Grates: five 17.375 sections (retired to storage)
                    Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
                    2 Grill Grate Griddles
                    Steelmade Griddle for Summit gas grill

                    Fireboard Gear:
                    Extreme BBQ Thermometer Package
                    Additional control unit
                    Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
                    2 Driver Cables
                    Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
                    Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
                    Thermoworks Gear:
                    Thermapen MK4 (pink)
                    Thermapen Classic (pink too)
                    Thermoworks MK4 orange
                    Temp Test 2 Smart Thermometer
                    Extra Big and Loud Timer
                    Timestick Trio
                    Maverick ET 73 a little workhorse with limited range
                    Maverick ET 733
                    Maverick (Ivation) ET 732

                    Grill Pinz
                    Vortex (two of them)

                    Two Joule Sous Vide devices
                    VacMaster Pro 350 Vacuum Sealer

                    Instant Pot 6 Quart Electric Pressure Cooker
                    Instant Pot 10 Quart Electric Pressure Cooker

                    Charcoal Companion TurboQue
                    A-Maze-N tube 12 inch tube smoker accessory for use with pellets

                    BBQ Dragon and Dragon Chimney

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


                  #23.2

                  jtabasco54 commented
                  June 4th, 2016, 09:21 AM


                  That has been my precise experience! Follow the original instructions and you get the best balance of temperature regulation and length of burn. I am curious why others have needed to modify the instructions. Interesting.

                  @jtabasco54 , it all depends on the PBC, is what I can make out. I've had 2 of them and have had the same experience with both. When I followed Noah's lighting instructions, my PBC's temperature fell steadily from the get-go, stabilizing out in the 210-240 range. Plus, when I added the meat, I got a ton of white smoke that took rather a long while to settle out.

                  With the lighting method that I outlined in the first post of this topic, my PBC's sweet spot is 275 and don't get much white smoke at all. Instead I get several hours of beautiful blue smoke at 275 pit temp. And I get single basket burns that range from 8 hours to 12 hours, depending. Works for me!

                  I think it just varies a bit from PBC to PBC sometimes. That's why I put the link to Noah's lighting instructions in the first post as well. We each just need to do whatever makes our PBCs happy.

                  So if Noah's lighting method works for you, great! Smoke on!

                  Kathryn
                  Last edited by fzxdoc; June 4, 2016, 11:01 AM.

                  Comment

                  • JPP
                    JPP
                    Founding Member
                    • Jul 2014
                    • 232
                    • Massachusetts
                    • PBC
                      Weber Smokey Joe, no legs... kettle rusted at the attachment point
                      An expensive but cheap gas grill (too embarassed to admit brand)
                      Barely adequate probe type meat therm. (brookstone quality)
                      Maverick E-732

                      Guiness Draught (why drink coors lite at 110 calories? Guiness is 124!)

                    I truly like Kathryn's lighting method. No nasty chems (other than what's in KB's binding material). I've had occasional deviations and I've never had the barrel hit 360F or above on initial ignition. I've had similar experiences to Kathryn when following Noah's instructions (I'm at sea level btw)... but even following the directions in this post, I've not exactly had repeat experiences either. The temp profiles I've had are good but often have required my tweaking and when I get it wrong, babysitting!

                    My last cook however went the smoothest yet. Here is what I did differently...

                    I used Kathryn's method of course (we physics people have to stick together)...

                    KBB, filled the basket... and when it seemed full, I added 15-20 more briquetts... i.e. I made it FULL.

                    I used 42 briqs in the chimney because I like the hitchhiker's guide... no other reason... and Im fairly sure not enough of one to make any diff :-)

                    Took extra pains to spread the lit charcoal...

                    Forced myself to be patient...

                    Hung the meat on one side, and put the wood chunks on the other.


                    It came up to 330, stepped down to 280 for a while... then down to 260... and bounced there... I went for a run... and when I was back in an hour or so (started to rain) it was actually hovering around 280. I did not have to pull a rebar (as I've often had to do) or crack the lid or nothing. The temp got as low as 247-248 but it did not stay there long... it was back up to 260-280. If I had planned on going on that run, I wouldve graphed the profile.

                    My expectation is that the proper filling of the basket and patience are the two key features!

                    Comment

                    • fzxdoc
                      Founding Member
                      • Jul 2014
                      • 5526
                      • My toys:
                        Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                        Pit Barrel Cooker (which rocks), named Pretty Baby
                        Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
                        Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
                        Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners


                        Adrenaline BBQ Company Gear:
                        SnS, DnG, andLarge Charcoal Basket, for WSCGC
                        SnS for 22" Kettle
                        Elevated SS Rack for WSCGC
                        SS Rack for DnG
                        Cast Iron Griddle
                        Grill Grate for SnS
                        Grill Grates: five 17.375 sections (retired to storage)
                        Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
                        2 Grill Grate Griddles
                        Steelmade Griddle for Summit gas grill

                        Fireboard Gear:
                        Extreme BBQ Thermometer Package
                        Additional control unit
                        Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
                        2 Driver Cables
                        Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
                        Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
                        Thermoworks Gear:
                        Thermapen MK4 (pink)
                        Thermapen Classic (pink too)
                        Thermoworks MK4 orange
                        Temp Test 2 Smart Thermometer
                        Extra Big and Loud Timer
                        Timestick Trio
                        Maverick ET 73 a little workhorse with limited range
                        Maverick ET 733
                        Maverick (Ivation) ET 732

                        Grill Pinz
                        Vortex (two of them)

                        Two Joule Sous Vide devices
                        VacMaster Pro 350 Vacuum Sealer

                        Instant Pot 6 Quart Electric Pressure Cooker
                        Instant Pot 10 Quart Electric Pressure Cooker

                        Charcoal Companion TurboQue
                        A-Maze-N tube 12 inch tube smoker accessory for use with pellets

                        BBQ Dragon and Dragon Chimney

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

                      Woo Hoo! Here's a shout out to all my physics compadres out there. JPP !

                      You lit my nerdy fires with your rationalization for using 42 coals. I will mos' def' have to switch to 42 as well.
                      The number 42 is, in The Hitchhiker's Guide to the Galaxy by Douglas Adams, " Answer to the Ultimate Question of Life, the Universe, and Everything"
                      I overfill the basket for long cooks and of course always distribute the lit coals evenly with the tip of the rebar, as described in the first post.

                      I think what you saw is that in the initial phases of the cook, the hot side is on the vent side. When that starts to get spent, the hot side is on the side opposite the vent, and the temp begins to climb back up. Depending on where you place the smoker probe, you may see that scenario as well.

                      Your comment about patience is spot on: I used to fiddle a lot with the PBC to get the best temp ever. Now that I use two pit probes with each cook (one on the vent side and one on the side opposite the vent), both suspended at the level of the meat, I find that the average Pit temp stays pretty much on target throughout the cook until I have to start lifting the lid to verify meat temps with my Thermapen or crutch the meat. Once I introduce more oxygen, the fire seems to be less stable. But for a long cook, the ave temp stays pretty much rock solid at 270-290 for 5-6 hours until I have to lift the lid. Plus the smoke is such a pretty blue during that time! It's so nice that I hate to have to lift the lid to check the meat temps or foil! It's like having a sleeping dragon in there, albeit a nice one, even when riled by lifting the lid.

                      Kathryn
                      Last edited by fzxdoc; June 14, 2016, 10:26 AM.

                      Comment


                      • UncleFester
                        UncleFester commented
                        Editing a comment
                        Kathryn,

                        One question: You mentioned you overfill a bit for longer cooks. Do you do the opposite for shorter cooks? (Underfill a bit). I am thinking that would work just fine as long as the initial charcoal lighting has 40 coals spread evenly over the lesser number of un-lit coals. Thoughts?

                      • fzxdoc
                        fzxdoc commented
                        Editing a comment
                        UncleFester, no, I don't usually underfill at all. I consider the cost of charcoal to be the least $$$ contributor in the smoking process, so I fill the basket even for short cooks. That way I have reproducibility of barrel temperature for every cook.

                        Kathryn

                      • UncleFester
                        UncleFester commented
                        Editing a comment
                        Very good point. Charcoal is so cheap anyway. Thanks
                    • GourmandPhil
                      Club Member
                      • Jun 2016
                      • 66
                      • MN

                      Originally posted by fzxdoc View Post
                      I did get those gloves. Wow do they work great, but then they're pretty pricey. I think I could grab on to the hinges of hell with them, though.

                      Kathryn
                      Do you happen to know what the model number is? I was looking at the catalog and there are a number of options. http://www.chicagoprotective.com/pdf/CPA-Cat-4001.pdf

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                      2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                      This summer's 2021 Meat-Up in Memphis IS OFFICIALLY RESCHEDULED FOR March 18-20, 2022. More details and re-booking info here!
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