thank you both - that makes more sense. I'm going to try that next time!
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PBC Cook Times: Including PBC temps and Meat/Veggie Weights (if possible)
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3.35 lbs. Baby Back ribs. Walkerwoods Spicey Jamaican Jerk seasoning. Pulled at 3 hours, meat at 195 degrees. It was a hot day here in Oakland, CA (104 degrees) at 5:00 PM when I started. 90 Degrees at 8:00. My PBC internal ambient cooking temp was 320 degrees average for the cook. No air leaks, lid was tight.
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Originally posted by Thomassen View Post3.35 lbs. Baby Back ribs. Walkerwoods Spicey Jamaican Jerk seasoning. Pulled at 3 hours, meat at 195 degrees. It was a hot day here in Oakland, CA (104 degrees) at 5:00 PM when I started. 90 Degrees at 8:00. My PBC internal ambient cooking temp was 320 degrees average for the cook. No air leaks, lid was tight.
I am for sure thinking of doing that maybe with chicken.
Here are my ribs from today.. I think the bark is good but maybe just a tad over done. I didn't care of the seasoning i used either but for sure very nice bark.
The bricky is currently resting.
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fzxdoc , I know this is a very old thread, but I'm curious as to what you think the typical finished temp would be for a smoked chuck, in order to get some tender moist slices and some shredded....trying to get the best of both. I was looking to wrap around 180 or when I feel I have the right external appearance. I'm about 4 hours in now, I'm using my KJ kamado its holding right around 225. Just checked my IT and I'm at about 165-170 across 4 chucks.
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Hi Kevin, let me ask you a question. I'm doing this cook tomorrow, when you get done - can you post how long it cook. I'd like to get some sort of time frame.
And actually,this thread is actually very active, fzxdoc is really good at getting back and answering questions. Tim
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7190
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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
Well, KevinG , when I take the chuckie to 208-210°F, it pulls very easily. At 201-203°F it slices pretty nicely. So, never having done this myself, I'm guessing around 205°F or so might strike the balance. I'd go closer to slicing temps and settle for having to pull a little harder to get some shredded pieces, if I were going to give it a go.
Let us know what you end up doing and how it turns out. Most importantly, have fun with the cook!
Kathryn
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Just did a 20lb turkey for thanksgiving. Spatchcocked and cross bared with temps in the 300 to 325 range. Took 4.5 hours to reach 160 in the breast.
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How did it turn out, GrillSergeantTim? Do you mind if I add your cook time information to the first post here?
Kathryn
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Club Member
- Oct 2017
- 997
- Lowcountry of South Carolina
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Pit Barrel Cooker
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Camp Chef Explorer 60EX with Grill Box and Griddle
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Maverick ET-733 2-Probe Wireless Thermometer
Thermopro TP20 2-Probe Wireless Thermometer
Anova 900W Sous Vide Immersion Circulator
Selection of Grandma's Antique Cast Iron Cookware
Bayou Classic Stainless Steel Oyster/Turkey Cooker
Weber Standard Size Chimney Starter
Foodsaver Vac Sealer
Fully loaded PBC cook for the first time... 5 large racks of SLCs and 2 racks of BBRs. With lid on, temp held steady at about 220-230, would not go any higher. Ambient temp about 52 deg, slight breeze. Would you say this is normal for a loaded barrel? My temp probe was dead center of the barrel, hung it from a foil 'bridge' between the rebars I made by twisting a sheet of foil into a 'rope' and wrapping each end of it around the center of each rebar (sorry, no pics... next time).
Also, I used one large, softball size chunk of apple wood in the middle of the basket, sort of built a 'donut' of unlit coals around it and used the 15-10-10 lighting method. The wood chunk turned to ash very quickly and left a hole in the center of coals, wondering if that had anything to do with low temp (less radiant surface area?).
Since I'm used to my PBC running about 270-290, I was worried about the timing of my cook with guests coming over, so I cracked the lid very slightly and held a steady 260ish for the duration. At 3 hour mark, they looked great but bend test and toothpick test still not quite ready so sauced and wrapped for about an hour, then into a cambro to hold until serving. Excellent results, nice 'bite', not mushy, just a little longer than my normal PBC rib cooks.
Welcome any feedback...
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7190
-
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 agree with HawkerXP , BourBonQ . The PBC can cook massive amounts of food compared to other smokers but you've got to keep the lid cracked much of the time if you want the fire to stay above 250°F, in my experience. It requires more PBC temp babysitting than for normal sized loads, or you have to adjust your expected cook times for the lower temperatures.
I often load the PBC down with 3 chickens and sausages (hanging from modified sausage baskets) and it almost always takes 30-45 minutes or more longer for the chicken than when I'm doing only 1 chicken and a dozen sausages, for example. Ditto for my large rib cooks, much like yours.
For both ribs and chicken I use Kingsford Professional charcoal, basket piled to overflowing before the 40-42 coals are taken out for the chimney. Kingsford Professional runs hotter but for not as long. It helps keep the PBC temps up closer to where I like them for the shorter cooks.
For large cooks and for most poultry cooks, I replace the rebars with thinner steel rods--strong enough to hold the food but the thinner diameter allows for more air flow around the rebar holes. That also helps to keep the temps up pretty high for chicken and in the 270-290 range that I like for ribs.
Kathryn
Last edited by fzxdoc; December 18, 2017, 04:56 PM.
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Great information, but I'm wondering how much will ambient air temp affect cooking time? Planning on a19 lb. turkey, spatchcocked, on the grill. Last time I did this, it was 65-70 degrees outside & it took about 4-5 hours. Tomorrow, it might top out at 35 degrees. Do I need add some extra time for the cold weather?
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7190
-
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 so much, tlfillingim ! I'm glad it could provide some helpful information for you. Enjoy cooking on that PBC!
Kathryn
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Club Member
- Aug 2015
- 61
- Port Charlotte, FL
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PBC smoker
ThermoPro TP-08S
ThermoWorks Superfast RT600C
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Favorite Beer - Raging Bitch Belgian IPA (Flying Dog)
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Favorite Cigar - whatever I can afford and is in the humidor
Favorite Bible Verse - Jeremiah 33:3
Its been stated many many times, but let me add my thanks. It was your post that convinced me i could do a pork butt. So, here are my stats from this past Monday: 9.7lb pork butt - UNWRAPPED. Outside temp during the cook (for the majority of the time) was around 50'ish. Cook time on the PBC was 10hrs, 22min. Max internal temp reached was 186 deg. PBC coals went out, and cooker temp dropped to meat temp - at that point, the pork butt was put in the oven @ 350 deg for 20 mins where it quickly reached 195 deg internal temp. PBC temps ranged between 250 - 270 degs for the majority of the cook (wild swings during openings and when i switched from hanging to sitting on the grill grate when the internal temp reached 170deg (didn't want it to fall into the coals)). Pork butt was unwrapped during the entire cook.
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