Higher temperature cooks.

[Rfuilrez]

Hi Everyone!

Recently, I purchased a PBC. I've got 2 cooks on it. First cook was pastrami, done "natural". While the PBC maintained temperature OK, I still wasn't happy with the fluctuation. See, I'm spoiled with my 22" + SnS with Heatermeter controlling it.

Second cook was a Chicken. This time I had the Heatermeter hooked up controlled 100% of the airflow INTO the cooker. I made a custom piece to fit into the hole where the door goes, and a fan hooks into that.

Now, I may have not started it properly which might be my issue. I did the 40 coals into a chimney, ashed over and poured into the charcoal basket. Left it inside the PBC open for a bit and then put the lid on with rebars out. I commanded the Heatermeter to bring it to 350*F, but it was unable to get it there after what seemed to me like more time than should have been required. After I put the chicken on, I left one of the rebars out and set it to 330, so as to not have the fan running full blast for the whole cook. The heatermeter seemed to still have a more difficult time than I would have liked to maintain 330* even. Usually in the 50-70% of the output range.

Is there usually a need to have extra venting on the top? I know Jerod has his twin pipes, and I'm prepared to go that route if necessary. But if the PBC is capable of running the 350* steady without punching holes in it, I would rather do that.

[Jerod Broussard]

I never use the Auber to try and maintain a temp all by its lonesome on the PBC. I use it as a supplement so that the stall doesn't cool things down.

I've never used it to run that hot, I always use the pipes and/or the lid for the extra air they bring in to stoke the coals.

Trying to run that hot without extra ventilation at the top I would think messes up the system enough so that you end up having trouble to attain that temp. Seems like it would be choking itself out of fuel.

[kill2grill]

Strange. If you haven't already - try using the "Light My Fire" sticky thread in the forum. Depending on your elevation and outdoor temps right now 15-10-10 should crank that temp up well above 350 for the first 10-20 minutes after adding the meat which might make it easier for your fan to maintain that higher temp? Personally, I have had a heck of a time keeping the temps to not drop below 270-290 for the longer cooks.

[_John_]

Mine runs right around 335 with no rebar in. I don't remember the size (3/8?) but I took the area of the rebar hole and subtracted the area of the rebar end to find out how much area surrounded the rebar. I then subtracted that from the hole size and drilled 2 holes. Now I just cover up the holes depending on what I want, even with 2 rebar in it runs the same as having them out with the new holes uncovered.

[jecucolo]

Must be an engineer! Great idea.
I would do that but just can't bring myself to drill thru the enamel finish.

[_John_]

Ahhh I have an older one, just powder coating

[Rfuilrez]

I have aquired a 1" NPT ball valve. I'll stick it in the side somewhere around rebar level and open it for Hot 'n Fast cooks and close it for not so Hot cooks. I might even hook it up to my Heatermeter and have the Heatermeter worry about it. Not sure.

Thanks for the replies guys.

[BigBear]

Hi Rfuilrez . I cooked two chickens on my PBC this weekend using the DigiQDX2 to help maintain a 350 degree temperature. I started the fire with a 40 coal chimney starter using the method described in the Light my Fire post going 20/10/10 minutes. I did not have to remove any rebar to maintain temperature and the fan did not run continually. The bird hit my target temp at one hour and 15 minutes. I checked pit temp every 15 minutes and this is what I found:

15 minutes - 335
30 minutes - 350
45 minutes - 330
60 minutes - 335
75 minutes - 350

The Pit Viper fan I use is 10cfm. When I looked at the Heatermeter I thought I remember the associated fan being 6.5 cfm. Do you think that could that be making the difference? If so, I'll bet you can swap your fan out for a larger one. I hope this helps. good luck.

[Rfuilrez]

BigBear
The fan I have is a 9.6 or something CFM fan. I would be willing to bet I didn't let the coals light well enough before covering and then putting the chicken on.

It should also be noted, forgot this when I was cooking and made my post, the fan wasn't running 100%. The Heatermeter controls a servo damper. I have the damper set top be open 100% at 70% of the heatermeter's output. At the same time it controls a fan. I have the fan set to not come on until 50%. And even then it will only ramp to 50% of its max when the Heatermeter is calling for 100%. These are settings that work well for my kettle. I'll have to mess around with them and see what works for the PBC.

[BigBear]

You'll figure it out. Happy cooking!

[IvyH]

I just light the coals with starter fluid, get about a 40% ash, lid on for 20 minutes, then add the food. Seems to work fine for me. I don't try to over complicate things, but that's just me. Ribs take a little over 3 hours, half chicken around 2, DOT thermometer for the rest. Temp usually doesn't go over 340. If it does, I make a drink...or 2, then it drops down and sets around 325 for the remainder of the cook.

[jecucolo]

I use the lighter fluid method and can't remember having too low a temp. If I need more heat I just crack the lid.
I did something yesterday that was interesting.. I started some left over coals, about 70% full. I used 4 ounce of lighting fluid. It look like I wasn't going to get a good start and decided to light about 30 coals in a chimney. Just as those where good and hot the ones in the PBC were really going. I poured this chimney coals in and the bpc ran 425 for an hour cook.it was perfect temp for corn, zucchini and sausage. Hero status achieved...again.