When to add meat?

[OwlBear]

I have done a lot of cooks on my PBC. I always light my PBC using the chimney method from this forum. I typically add the meat after putting the rebar in, so the meat is in the smoker as it peaks (380-400). I was thinking about this the other day and wondering if I have been doing this wrong or if letting the temp settle down might yield better results. Has anyone has tried adding the meat after the temp settles down to 275-300? Any impact on the results? Have I missed something and been doing this wrong for years lol?

[FireMan]

Well, I guess I have been doin it wrong with ya.

BTW, howdy, nice to hear from ya.

[au4stree]

I’ve owned a PBC for quite some time, the one thing I love about it is that it taught/forced me to quit chasing temps. I trust the PBC, after a gazillion cooks, I just throw it on after coals are spread and I just roll with it. I see nothing wrong with your method.

I will add, I occasionally cook brisket on grate without rebar in place to up the temp, comes out perfect every time.

[RonB]

Welcome to The Pit.

[Skip]

Welcome from Minnesota.

[HawkerXP]

Welcome to the Pit!

Another PBCer that doesn't worry all that much about pit temp.
Once I put in the cold meat, the temps drop back into the PBC normal operating range....eventually.

PBC, PBC, PBC!

[Finster]

Welcome to the pit….
seems to me you’re doing everything just exactly perfect…
don’t try to fix what ain’t broke

[RichieB]

Welcome from Western Massachusetts. As a PBJ owner, I agree with what's been said. Once the protein is on, the temperature will settle down.

[Clawbear57]

Welcome to the pit from Winston Salem NC.

[Redwng]

Don't own a PBC but welcome from St. Cloud, FL.

[mrichie1229]

Welcome to the Pit OwlBear. I have a PBC as well, and do the same thing, with no issues. How do you feel your cooks have turned out?

[MarkN]

Have had a PBC for a few years. Follow the lighting method method recommended here. Never had anything overcook so I haven't worried about waiting until the temperature settled.

[tdimond]

I'm going to be slightly contrarian here. I was doing a test run after adding a Pit Viper to my PBC, and added a couple of racks of St Louis ribs after temps had settled. Those were, by far, the best ribs I've ever done.

I also did two briskets for my sister's wedding a few years ago. Temps way overshot when I was putting the meat on, so I pulled the meat and got the PBC settled back down, then put them back on. Those have been my best briskets so far.

I think I'm a convert to letting temps settle first.

Rib pics are about halfway down here. https://pitmaster.amazingribs.com/fo...e-bronco/page4

[Alan Brice]

My first real smoker was a PBC. No need to complicate matters. Soo easy, and the food is deelish! Welcome fr Cincy Ohio!

[rlozinak]

Welcome to the Pit from Buffalo