After the storm....

[Jerod Broussard]

I saw an online NASA animation of what is heading to the east coast. I guess it was current.

[JPP]

I've been putting this off for a while but I finally graphed up the info from my cook... the graphic is well documented showing when I added the chicken, cracked the lid and so on... it shows that a chicken REALLY wreaks havoc with the temperature profile of the pbc. You can see where (early on) I had to bang the lid down a bit (two places). And more interesting perhaps is how steady the temp went once the chicken was removed (along with on rebar). I removed the other rebar when I wrapped the butt. I didn't even wait for the stall since the bark was pretty good by this point and I was under a rather tight time constraint... we arrived at our friend's house 45 minutes after the butt came off the PBC (in a nice styro omaha steaks cooler) at 6:40 PM... we missed the kickoff... but there was little in the way of leftovers from an 8.5 lb butt! As you can also see from the graphic, the charcoal was on it's last legs when the PB hit 203F!! Total time in the PBC was 7h 24m

[carolts]

Love your graph, JPP. You should share this with the PBC folks for their site. Makes me want to start graphing some of my cooks.

[JPP]

Thanks Guest ! I've always had "fun" making these sorts of things. What I particularly like is how it shows the chicken causing all sorts of mischief, just like in the short movie "The Wrong Trousers" ;-) Of course that was a penguin dressed up as a chicken... I don't think penguin in the pbc would be all that appetizing!

[fzxdoc]

Great graph, JPP , it sure gives a lot of info about a cook. It's helpful to those of us who occasionally fiddle with the PBC temp during a cook for consistency and optimization and also to those who like to "set and forget" the PBC during a cook. Of course each cook is different, but I find that your results closely reflect the temps I get on some of my cooks. Thanks!

Kathryn

[JPP]

Thanks fzxdoc! That was my goal.. Graphical evidence of how things change when adding or removing stuff will help me plan better in the future. Luckily I had a decent second remote thermometer (use it in the oven on roasts indoors) for the chicken. That plus the Mav makes it easy... Along with a pad and pencil of course! Next time I do an 8.5 pound PB, I'll overfill the basket at least 25% more... As it was, it barely made it....