Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse

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!
See more
See less

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

Collapse
This is a sticky topic.
X
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • 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

    GourmandPhil, here's the link to the webpage where I purchased those gloves:

    https://www.northernsafety.com/Produ...Hi-Temp-Gloves

    The model number is #2452

    Here's a screenshot from the website. Double click on the picture to see it larger:

    Click image for larger version

Name:	High Temp Heat Resistanat Gloves.JPG
Views:	194
Size:	125.9 KB
ID:	189842

    HTH,
    Kathryn

    Comment

    • GourmandPhil
      Club Member
      • Jun 2016
      • 66
      • MN

      Originally posted by fzxdoc View Post
      GourmandPhil, here's the link to the webpage where I purchased those gloves:

      https://www.northernsafety.com/Produ...Hi-Temp-Gloves

      The model number is #2452

      Here's a screenshot from the website. Double click on the picture to see it larger:

      [ATTACH=CONFIG]n189842[/ATTACH]

      HTH,
      Kathryn
      Thanks!

      Comment

      • GourmandPhil
        Club Member
        • Jun 2016
        • 66
        • MN

        I sent an email to Northern Safety and item #2452 is Chicago Protective Part #234-AKV-KV. Ended up ordering through Amazon since I'm a Prime member and saved $5 when compared to higher and longer shipping costs by Northern Safety. Excited to give them a try!

        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

          I continue to experiment with variations on lighting methods and have (tentatively) concluded the following:
          1. Using Kathryn's ( fzxdoc ) method
            1. I always get a "hot start" (approx. 450 deg. initially)
            2. The PC always settles down to a very stable 350 - 355 degrees
            3. I suspect that altitude is a factor (I live at 6300 ft.)
            4. I will continue to use this method for poultry that should cook at 350 - 375
          2. Using the PBC recommended chimney-lighting method
            1. I always get the results advertised by the PBC folks
            2. Initial temp is in the low - mid 300's
            3. The PBC then settles to a very stable 275 - 310 degrees
            4. Again, I think that altitude plays a big role here. I'm at 6300 ft. and the PBC (and its lighting methods) were developed nearby in Strasburg, CO where the elevation is about 5200 ft.
            5. This will continue to be my go-to method for "normal" PBC cooks here at 6300 ft.
          3. Using the PBC recommended method ... but lighting only 20 briquettes in the chimney
            1. The PBC settles pretty quickly to an initially stable 225(ish) temp
            2. I don't know how long it would remain at that temperature (I didn't wait to see)
            3. I won't be using this method as I consider 225 to way too low for the PBC because of the likelihood of starving the coals of oxygen, having drippings extinguish at least some of the coals, and the production of nasty smoke.

          Comment


          • fzxdoc
            fzxdoc commented
            Editing a comment
            Great research, Mbmorgan. Thanks!
        • bep35
          Founding Member
          • Jul 2014
          • 330
          • 1987 Weber Kettle (Still going!)
            2004 Cookshack Smokette (The original!)
            2012 Weber Genesis (Wonderful for steaks and chops!)
            2014 Pit Barrel Cooker (Lovin it!)
            Thermoworks Thermapen
            Thermoworks Mini Handheld Thermocouple & Meat Needle Probe
            Various other wireless remote thermometers

            Beer...Bud Light (Timeless)

          Is there anything different to do when lighting the PBC to cook chicken? Do I light more than 40 charcoal because I want it hotter? Do I use less than a full basket of charcoal because the cook is only an hour or two? Thanks!

          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

            I use less than a full basket with a single chicken; usually about 3/4 of a basket. The dripping chicken can extinguish too many of the coals, though, if you go down any further in the amount of charcoal, at least in my experience. If I smoke more than one chicken, I use a full basket.

            I still start with 40 coals in the chimney no matter what. I'm at 3700 ft altitude, and I use the 15*-10-10 method described in the first post on this topic. Usually the PBC temps are 380 to 400 by that time, which is what I shoot for before adding the chicken. (*or however long it takes for the topmost coals in the chimney to be ashed over).

            But the biggest difference is that I use Kingsford Competition/Professional charcoal, which burns hotter for a shorter time. With it, I have little trouble keeping the PBC temp in the 350+ range. With Kingsford Original, I have to work a bit harder (as in watching the temp closer and settling sometimes for 325 or so for the cook) to keep the PBC temps in that range, but it certainly can be done, and the chicken is still delicious.

            Heck, the chicken is also delicious when smoked at 250-280, it just takes longer and the skin won't be crisp unless you crisp it up at the end by leaving the lid off the PBC for a few minutes or crisp it by laying the bird on a gas grill or under a broiler for a bit. I've never used those methods, but people here say they work.

            Folks here, Ernest for one, call the PBC the Chicken Whisperer, and it certainly lives up to its name.

            Kathryn

            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

              Originally posted by bep35 View Post
              Is there anything different to do when lighting the PBC to cook chicken? Do I light more than 40 charcoal because I want it hotter? Do I use less than a full basket of charcoal because the cook is only an hour or two? Thanks!
              I'm beginning to convince myself that altitude plays a significant role in the way that your lighting procedure affects the temperature at which the PBC settles. For instance, the PBC and PBC-recommended lighting procedure were developed in Strasburg, CO at an altitude of approximately 5400 ft. I live at 6300 ft (near Strasburg) and find that their recommended lighting procedure works best up here in the thin air of Colorado. Kathryn ( fzxdoc ) developed an alternative method that works best for her at approximately 3700 ft. (it's the first post in this thread). Bottom line is that you'll need to start with one of the recommended methods and then tweak it until you're getting the temperature you want. That's the bad news ... the good news is that the PBC is VERY forgiving (I just cooked an perfect tri-tip at 350 F in a "runaway" PBC).

              One piece of advice that I consider immutable: Do NOT attempt to control cooking temperature with the bottom vent. Once you get it set correctly for your altitude, leave it strictly alone. Focus on the lighting procedure, cracking (or sealing) the lid, leaving rebar in or out, and/or foiling the rebar hole(s) to dial in your temperature.

              Comment

              • drbbq
                Former Member
                • Jul 2016
                • 9

                FZXDOC

                Fantastic sticky post, thanks! I am new to the membership and have truly enjoyed reading thru articles/posts such as this, fantastic stuff.

                I just purchased a PBC and I am planning on my first cook with it this weekend. Have a whole chicken and St Louis ribs set aside in fridge currently

                Your lighting tips are different then the current you tube video on the PBC site but similar to an older PBC video I found from a few years ago. Do you perform steps 11, 12 regardless of what you are cooking or are those steps for either longer or shorter planned cooks (chicken vs brisket as an example)

                Thanks!

                Rich

                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

                  Congrats on your PBC purchase, drbbq ! You are so going to love smoking on it. My husband says "I can't believe such good food comes so consistently from such a little thing". I say, "Uh, are you talking about me or about the PBC?"

                  To answer your question, my PBC loves to run at a sweet spot of 275 when I light with my 15-10-10 (or 20-10-10 for Kingsford Professional at my altitude). However long it takes for the chimney's topmost coals to ash over a bit.

                  On the PBC, ribs cooked at this temperature are delicious, done in about 4-5 hours or so. Chicken cooked at this temp is done in about 2 hours, but the skin is not bite-through or crispy, usually. That said, it will be the best chicken you ever tasted. To get crispy skin on chicken, I follow the method I outlined in this post:

                  https://pitmaster.amazingribs.com/fo...668#post186668

                  So for chicken alone, I smoke at 325+ with Kingsford Professional. That's a hot 'n fast cook, yielding beautifully crisp chicken skin in about 1 hour. If you let the PBC do its thing, at 270 or so, it will take longer, but the chicken will still be the best you've ever had, except, possibly for the skin texture. But if you mix a little baking powder in with the (very salty) PBC AP rub, and apply that to the skin only and let the chicken sit in the fridge, uncovered for 24 hours, you'll still get bite-through skin and a marvelous chicken cook at 250 to 280 deg F pit temp.

                  For ribs, brisket, pork butts, meatloaf, etc. I smoke at my PBC's sweet spot, about 275 or so.

                  I follow steps 11 and 12 whenever I want my PBC to run where it's happiest, 250+. I have cooked at 225 by eliminating step 12 only. I have found that, with the PBC, keeping it at 225 (which can certainly be done) generally starves the fire and makes for not-as-flavorful smoke. Plus it takes for-friggin-ever to smoke the brisket, etc. I have carefully tested briskets smoked at 225 and at 250+ (more in the 275 range), and can find no difference in flavor or tenderness, so that's why I always opt for letting the PBC run where it's happiest, which on my PBC is about 275.

                  To reiterate, the PBC is a simple device, and it's best to let it ride at whatever temp it wants to whenever you can.

                  HTH,
                  Kathryn

                  Comment

                  • jbeck1986
                    Former Member
                    • Jul 2016
                    • 104

                    Thank you for this awesome post Kathryn! First cook is off to a great start with this info!

                    Comment


                    • fzxdoc
                      fzxdoc commented
                      Editing a comment
                      You're welcome jbeck1986 . We Pit Barrel owners are an enthusiastic bunch. Welcome to the herd! You're going to love every thing you cook in that amazing little barrel. Enjoy!

                      Kathryn
                  • Northside Brian
                    Club Member
                    • Aug 2016
                    • 105
                    • Fort Worth TX

                    Click image for larger version

Name:	PBC Chicken.jpg
Views:	178
Size:	3.05 MB
ID:	217505my first cook with the PBC. Followed Noah's instructions. Cracked the lid for the last 20 min on the chicken to crisp up the skin. Juiciest chicken I have ever had. The ribs cooked for just over 4 hours with a dry rub, then I sauced one rack with a honey bourbon chili glaze. The glaze made me want to eat my fingers when there was no more rib meat. Click image for larger version

Name:	PBC ribs smokering.jpg
Views:	190
Size:	2.69 MB
ID:	217507 Click image for larger version

Name:	ready ribs.jpg
Views:	174
Size:	4.61 MB
ID:	217506

                    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

                      Northside Brian Congrats on an amazing-looking first cook! It's good to hear it turned out so well. I also did my very first PBC cook following Noah's instructions for chicken a few years back. I remember being astounded at how well it turned out with so little effort. It was delicious. I've been hooked on the PBC (pun intended) ever since!

                      Kathryn

                      Comment

                      • jecucolo
                        Club Member
                        • Nov 2015
                        • 1278
                        • 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 did a chicken yesterday and it still amazes me how good they turn out. The left overs were even better. Chicken, ribs. Brisket, pork butt, chuckie's, turkeys make cooking easy and near flawless.

                        Comment

                        • Northside Brian
                          Club Member
                          • Aug 2016
                          • 105
                          • Fort Worth TX

                          After reading all the comments in this and other PBC threads I have come to the conclusion that I have the perfect PBC. I dont say this to brag or anything, its just that I have never had any of the problems some people are having. My lid fits perfectly and doesnt leak at all. If I put it on a flat surface there is no wobble at all, same with the top of the PBC.
                          When it comes to temps, I spike at about 300 when first lighting and always seem to settle down to between 250-265 and I am able to get almost a 10 hr cook time from a full basket of KBB and 40 coals from the chimney. I know this seems low since the PBC is supposed to cook between 275-300, but my meat turns out perfect every time. As the song says "must be doing something right"

                          Comment


                          • PappyBBQ
                            PappyBBQ commented
                            Editing a comment
                            And here I thought I was all alone! :-) Ditto!
                        • 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

                          Northside Brian , sounds pretty perfect to me. I think most PBCs run like that. Just every now and then there's one with a problem that is easily fixed. I've had two PBCs and each settled in to a slightly different sweet spot temp, but each still rocked every single cook.

                          Kathryn

                          Comment


                          • Northside Brian
                            Northside Brian commented
                            Editing a comment
                            All of my cooks have been awesome. I have done 6 chickens, about a dozen racks of ribs (baby back, shorties, and spares) and tomorrow i am doing my second packer. My wife and friends have all commented that it is some of the best bbq they have ever had.

                          • fzxdoc
                            fzxdoc commented
                            Editing a comment
                            Northside Brian , that sounds great! That PBC is a heckuva cooker indeed.
                            Last edited by fzxdoc; October 8, 2016, 07:46 PM.

                        Announcement

                        Collapse

                        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!
                        See more
                        See less
                        Working...
                        X
                        false
                        0
                        Guest
                        500
                        ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                        false
                        false
                        {"count":0,"link":"/forum/announcements/","debug":""}
                        Yes
                        Meat-Up in Memphis