lol....apologies. the butt worked out, good smoke ring and taste. after calming down, got it rehooked, but the fire got too hot and burned way too fast. pulled it at 145 and wrapped with ginger ale. put a half chimney of B&B lump on to get the fire going again, and got the temp to 206. into a cooler for a couple of hours, finally pulled it apart. pretty good, but need to work on a different rub for more flavor. not a complete disaster, but what a day. I still have a couple of boneless butts that i'll work on next weekend (wings this weekend). thanks for keeping me focused.
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Club Member
- Apr 2018
- 4865
- Western Mass
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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
fzxdoc question. Thinking of doing a Pork Tenderloin in the PBJ. Any suggestions? Hang it, on the grate, temp and cook time. TIA.
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I've been using my PBC for about a year now and am happy with the usual relatively long hanging stuff. And for shorter times I have successfully plugged up all the holes to put the charcoal out for later use.
However, I seem to recall a post by some member who had worked up a table or list of lesser amounts of charcoal for shorter cooks. Does anyone know where that post might be or where I could find that information? I've been searching and paging through these topics and haven't found it. I know I could experiment, but I would rather cut to the chase and take advantage of a fellow member who may have done this already.
Anyone? Anyone?
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7136
-
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 Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
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 new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber 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
Here's what I have in my PBC file, from a post somewhere on the Pit:
Charcoal Amount
More than 6 hours--120 in basket, 40 in chimney
Between 4 & 6--80 in basket, 40 in chimney
Between 1 & 4--40 in basket , 40 in chimney
Less than 1 hour--10 in basket, 40 in chimney
OR:
A half basket, with a half full lit chimney (Weber small) will get you to about 4+hrs of cooktime and keeps temps around 275-290.
A half basket, with a full lit chimney usually runs hot for about 3+hrs.
HTH MarkN ,
Kathryn
- Likes 5
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Just have to show some gratitude for this incredible resource, which I use pretty much once per week. Getting to the point of memorizing some of the listed times. Used it today for a 6lb brisket flat, about 4.5 hours to the stall, and another 4 to 200 degrees. PBC junior sat between 230-250 the entire time. Thanks!
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I spatchcocked n hung a 20lb turkey, first time ever on the PBC. Followed fzxdoc guidance n my mind was blown! I was cooking this for the inlaws. (No pressure there) It was phenomenal! Tender, juicy n cooked to perfection. Needless to say, I am a disciple.
- 3 likes
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7136
-
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 Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
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 new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber 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'm glad you like this resource, bstrong2305 , and that it's helpful when planning your cooks. The original post is so chock-full that the software won't allow me to add any more cook information. There's plenty there to work with, I guess, but I'd like to be able to add more.
raywjohnson suggested a while back that I continue on in another post within this topic but I think it might just get buried. Plus I'm not sure I'd be able to add a link to the OP, since I don't seem to be able to add to it without being blocked with weird error messages. Now I'm afraid to mess with it because it might just vanish. Oh well. It works fine as is.
Kathryn
- Likes 3
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Moderator
- Nov 2014
- 13629
- Land of Tonka
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John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
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Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
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Field Skillet No. 8,10,12
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Kick Ash Basket (KAB) X4
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Marlin 1894 .44 Magnum
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********************************
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FOGO Priemium Lump Charcoal
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Apple, Cherry & Oak Log splits for the C-60
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Buck 119 Special
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Lone Star Grillz 24 X 48 Offset
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Charter Member
- Jun 2015
- 306
- Wash DC & environs
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Weber One-Touch Platinum (the discontinued 4-legged, dome hole in the middle model plus a Smokenator when smoking); ThermoWorks TW 3628 & Kintrex IRT 0421 for briskets & other long cooks; Taylor Weekend Warrior (for the lanyard, not the cooktemps) & several ThermoPens for all others. I fully embrace the Minion Method and use Kingsford classic briquettes & Cowboy hardwood charcoal exclusively. Dry woodchips, of course. Beer - Devils Backbone Vienna Lager; bourbon - ALL but Bonded is preferred.
THX for this. Wife bought a beautiful prime pork loin roast at a "manager's special" price. She wanted it done in the kettle (WSCG) instead of the oven. I needed likely cook time and recommended kettle temp (which the WSCG reaches and holds very well) to go with the internal temp which I already know from cooking other pork roasts to keep them moist. NOW, I can plan a start time.
Also, great list which has other things I don't do that often so it will save me pre-cook research in the future.
EDIT -- I spent about 15 minutes on the generic internet searching for info on cooking pork loin roast on the grill and found nothing. THEN said to self, "DUH! Amazing ribs, you dummy." Took 38 seconds to get your post. .
- Likes 5
Comment
-
Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7136
-
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 Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
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 new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber 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 am new to the Pit Barrel.
I have 2 years of pellet smoking under my belt, but was looking for something different.
I have grilled with charcoal for close to 30 years, so when I saw a used PBC for sale July 3rd I drove out and bought it.
That night we had ribeye steaks grilled on it.
July 4th I did a bone in pork loin, and by trial and error, it came out delicious.
July 5th I did poor man burnt ends. Coals ran out at mid carmalizing of the ends. Tried a 2/3 basket and not enough starter coals.
July 6th did 4 chickens, 2 halves and 2 wholes(doing halves from now on). Skin wasn't crispy, but not rubbery either. I usually remove the skin when eating it, but not this time and real juicy.
July 7th ordered the PBX from Pit Barrel.
July 8th it arrived, but was slightly dented on the side.
Called customer service and left a message, then sent pics of damage. Mainly asking if it was still able to cook.
They called 20 minutes after opening Monday.
They apologized for the damage, then said good news and more good news.
I can cook on the dented one and because I purchased the insurance they are sending me another PBX, and I can keep the dented one.
Now I own 3 Pit Barrels....
What great customer service. They were polite and helpful. I would recommend them.
Sorry so long winded.
- Likes 8
Comment
-
Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7136
-
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 Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
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 new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber 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
That sure was great PBC customer service, Duanessmokedmeats . That's always been my experience with them as well. Sounds like your PBC cooking is taking off nicely, and that you're getting some good cooks under your belt.
The PBC will be good for doing chicken and sausages together, which is my fave cook of all on it. I pierce the lowest sausage a couple of times to sacrifice its fats and juices to the bbq gods as the drippings send up delicious smoke when they hit the fire. My usual chicken cook is 2 chickens, split, and 12 large Fresh Market sausages, usually andouille and hot Italian, divided between two modified sausage hangers (Note that the PBC sausage hangers hold only 5 sausages).
Another fav cook on the PBC is meatloaf. Smokey and so delicious. Actually everything I cook on the PBC turns out delicious with just the right amount of smoke flavor to please family and guests. I'm sure that will be your experience as well, since you've enjoyed what you've cooked so far.
A couple of years back I added a Pit Viper fan with a Fireboard controller to my PBC which I use for big cooks, especially when entertaining and I can't keep as close an eye on it.
Keep us posted on how you like your PBX. Several members here have one.
Kathryn
Comment
-
Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7136
-
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 Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
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 new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber 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
Originally posted by DennyWoo View Posti've never done sausages on the PBC. What is this modified hanger you use, and how long do you cook the sausages?
You can also buy a sausage hanger from the Pit Barrel Cooker folks, but it only holds 5 sausages instead of six. I modified a generic hanger over 10 years ago, before PBC offered their own sausage hanger.
Here's a shot of the sausage hanger in action, hanging out with three soon-to-be delicious chickens in my PBC
Kathryn
Edited to add: in a 350°smoker set up for cooking poultry, the sausages take about 30-40 min to reach 180°, which is the temp I prefer. Some people cook them to 165° with great success too.
I started a new topic in the PBC channel to describe this sausage hanger, since the original one that I wrote for it back in 2014 has a broken link. The content and photos are similar to those shown in this post. Here's the link to the updated Sausage Hanger for the PBC topic.
Last edited by fzxdoc; July 15, 2023, 07:24 AM.
- Likes 3
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Sorry for delay, on my results, Here it goes: I did the 15-10-10 method. 2 probes front(f) and back(b)
PBX- Full basket, full Pit Barrel chimney. 3 small chunks pecan.
1050am start time: f-272, b-307
11am f-266, b-286
12pm f-276, b-295
1pm f-278, b-275
2pm f-325,b-291; Had lid off changing to grate
3pm f-320, b-291
4pm f-308, b-239; possible back misread, found probe in my burnt end pan...
5pm f-266, b-270
6pm f-290, b-297; both rods removed.
7pm f-256, b-254; both rods removed
730pm f-224, b-221; ended
I had in the PBX a 6.5lbs brisket, 2- 3lbs tri-tips(when I checked they were at 150, so brisket them)- took one off at 315pm at 195IT, and a 9.3lbs bone-in pork butt.
The PBC-same as PBX lighting. 1 large chunk of hickory.
1125am start time: f-380, b-277
12pm f-334, b-316
1pm f-283, b-279
2pm f-259, b-284
3pm f-260, b-288
4pm f-267, b-297
5pm f-264, b-278
6pm f-318, b-320
7pm f-264, b-271
745 f-184, b-251; ended
I had in it 2 chuck short ribs about 3.75lbs each. First one hit 205IT at 345pm, later the other one unknown time.
I kept using it for tri-tip burnt ends.
Sorry for not getting exact temps and times on my meat, just learning.
If these readings are any help, please feel free to add them.Last edited by Duanessmokedmeats; July 17, 2023, 10:03 AM.
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My first cook was on July 4th.
PBC- 3/4 basket with 3 pcs lump charcoal, half a PB chimney, and 3 chunks cherry.
I poured in starter coals at ashen, and started cooking immediately (didn't know about this site at time) on the grate a 4.5 Bone-in pork loin.
I plugged 2 rod holes with aluminum foil, kitty corner to each other. Only probe on grate.
Started at 2pm: 298, after 1 hour maintained +/- 5 degrees. IT temp: 32
4pm put glaze on, IT 120, pulled out plugs and temp went up to 325 and stabilized.
5pm; IT 145.
630pm: 301
7pm: 268
730pm: 245
8pm: 214
830pm: 176; end
Sorry about lack of data, just learning.
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