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PBC Cook Times: Including PBC temps and Meat/Veggie Weights (if possible)
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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
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Club Member
- Nov 2015
- 1406
- 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 will be cooking 2 turkeys in the 12 lb range on the PBC. I am using the new hangers. I read it took one person about 5 hours to get his to 155. Does anyone have any thoughts on how much time I should budget for the 2 turkeys? I hate for them to get done at 10am for a 1 pm meal.
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2 12lb turkey should take just a little bit longer than 1. Cooking time is more about temp, if you cook at whatever your PBC defaults to then it could easily take 5 or more. I run mine at 325 for turkey and would guess 3-3.5 hours for 2. This is also for a spatchcoked turkey, probably an extra half hour if you keep it whole.
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Turkey Data: 14.5 lb whole brined bird at fridge temp (37F). Hung whole on new PBC turkey hanger (boy is that thing slick). Barrel temp initially 360F, gradually sloped downward to 270 by end of cook. Pulled at only 2.25 hrs when breast hit 160F. Foiled and rested 30 minutes. Perfectly done white and dark meat. Super juicy.
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Where/how do you measure the temp in the PBC? With a probe at the re-bar, or maybe hanging the probe a little lower towards the center of the barrel? A decent bi-metal temp gauge mounted in the lid might work?
Thanks,
Al
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 wrap the probe wire (fed in through the rebar hole) one time around the rebar and let the probe hang at the mid-level of the meat in the center of the barrel and at least a couple of inches away from the meat.
Sometimes for longer cooks and because I can, I put in two temp probes hanging at the mid-level of the meat, one on the side of the vent and the other on the opposite side--positioned away from the barrel sides, though. Temperatures differ by about 20-40 degrees at the beginning of a cook (higher temp at the vent). For that reason, I place the thicker piece(s) closer to the vent when loading up the barrel.
After a few hours, the temperature pattern reverses and the higher heat is away from the vent.
Near the end of a long cook, both thermometers read the same.
What all this means is that the coals near the vent, on my PBC at least, burn first and fastest; when they begin to be spent or all become glowing equally, the coals on the opposite side begin to repeat the same process.
Just an extra bit of trivia for you, Al S.
Kathryn
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Club Member
- Sep 2015
- 8034
- Colorado
-
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> 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 One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
One more data point for Baby Backs:
- 2 racks previously frozen, approx. 2.5 lbs. each, both cut in half for freezer packaging purposes
- Dry brined 2 hours with kosher salt then rubbed with Meathead's Memphis Dust
- PBC lit using simple Noah chimney method ... except that I counted exactly 40 briquettes for the chimney
- Exactly 20 minutes in the chimney followed by exactly 20 minutes in the PBC before hanging ribs
- ThermoWorks Chef Alarm air temp probe hung about 2" below an extra PBC hook mid-rebar on the vent side
- Cooked for 3 hours without peeking
- At 3 hours, rib temps were 190+ everywhere according to ThermoPen
- Sauced with Bullseye Original and rehung in the PBC for 20 minutes
- Pulled and held in 225F oven for approximately 1 hr (wife wanted to finish a particularly interesting Dr. Phil episode)
- Served to much applause and licking of fingers
One big objective for this cook was to understand the PBC temperature profile ... with no fiddling from yours truly ... very difficult to do
0 min. Temp spiked to 466F but was down to 410 within a couple of minutes ... and dropping rapidly
15 min. 355F
30 min. 334F
45 min. 312F
1 hr. 297F
1 hr. 15 min. 293F
1 hr. 30 min. 291F
1 hr. 45 min. 291F
2 hr. 291F
2 hr. 15 min. 290F
2 hr. 30 min. 285F
2 hr. 45 min. 283F
3 hr. 287F (1st peek followed by sauce and 20 min. glaze)
Cooking conditions: elevation 6300 ft.; temp 46F; wind light and variableLast edited by MBMorgan; January 14, 2016, 02:28 PM.
- Likes 2
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
Thanks, MBMorgan , for the detailed information. Your rib cook almost exactly mirrors the ones I do and have done, with the PBC finding its own sweet spot around 290 degF and getting those ribs done in 3 hours 20 min.
I'll add your info to the first post.
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
Al S. , just toss a couple of chickens on that brand spankin' new PBC and make your family happy! The first cook I did on my PBC was chicken, following Noah's instructions on his PBC website chicken video exactly. It took over 2 hours to get the bird to 165 in the breast (took off at 160 and let carryover cooking finish taking the temp up) but tasted amazing! The skin was rubbery but we didn't care. The flavor was off the hook.
Then I began perfecting the technique for my PBC, following some of the great recommendations here, and now smoke them in 1 hour or so at higher PBC temps (325-360), dry brining (24 hours in advance) the breast, leg and thigh areas under the skin with AP rub, adding a bit of baking powder to the rub for the skin, etc. The flavor is still off the hook, the meat even more juicy (if possible) and the skin is crispy.
My point is that you can do chicken simple like Noah or with more attention to detail with some of the great techniques that people here use, and either way you'll have a delicious meal and a grateful family.
Smoke on, brother!
KathrynLast edited by fzxdoc; January 15, 2016, 08:15 AM.
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-
Club Member
- Nov 2015
- 1406
- 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 want to do that bacon wrapped meat loaf I saw. I cannot find it. I think it was fzxdoc who posted it. Can someone point me to the recipe. Please.
Comment
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Here it is, jecucolo :
Kathryn's Bacon Covered Smoked Meatloaf on the PBC Makes three (3) 2lb 12 oz meatloaves (adapted from http://www.afeastfortheeyes.net/2011...-its-best.html
Enjoy!
Kathryn
-
Club Member
- Nov 2015
- 1406
- 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
One of the things that have been bothering me is how to quantify the charcoal lighter fluid I spray on the PBC to start a good fire. I was at Wally world getting oil changed and checked out the house ware department. I found a 2 ounce bottle that is used for lunch salad dressing. Not what I was looking for but for $3 dollars it was a start.
Anyway, I have used it twice, squirting 4 ounces on the charcoal.
The temps have been right at 260. I going to keep experimenting. Why is this so fun?
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
OMGoodness, jecucolo , those bacon-covered meatloaves are off the hook! Not literally of course, since you grated them on the PBC. Good to hear that the cook went so well. Enjoy your hero status. You deserve it!
Kathryn
And P.S. FWIW I never use lighter fluid in my PBC, although many folks do. For me, the coals light fine without it. I use Kingsford Blue, Kingsford Competition or Ozark Oak lump.Last edited by fzxdoc; January 25, 2016, 03:20 PM.
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