Greetings! New PBC owner here. We did a couple of racks of ribs over the weekend and they turned out great. I’m looking forward to cooking much more with it.
I keep seeing pics of big meat cuts like a pork shoulder or brisket hanging from the rebar with multiple hooks (mostly four at a time). How do you remove the meat when time to take it out? I’ve only got two hook removers, the standard one and the optional fancy one. Do you remove the rebars with the meat still hanging on it? Or another method?
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> 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
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> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Welcome aboard ... and with regard to multiple hooking, the hooks are generally placed in series ... not in parallel. I'll try to find some pics, but meanwhile imagine the first hook sticking through the meat and through the eye of the second hook. The second hook sticks through the meat and through the eye of the third ... and so on.
What he said 👆👆👆 …….occasionally I’ll just use some heat proof gloves and remove it by hand. Sometimes it’s easier than using my hook remover. I’ve got a Bronco, but very similar for hanging meat, with the exception of the rebar.
Last edited by Panhead John; August 1, 2023, 04:42 PM.
Gear includes: Char-Griller's Grand Champ off set stick burner/smoker, SnS Kamado Deluxe, Weber 22, PBC, Victory gasser, Victory 36 griddle, Smoke Hollow electric smoker. ThermoWorks Thermapen Mk4, Smoke, Signals, and RFX4, Meater+, SNS-500, roti fits 22 n gasser, Emeril countertop TO, InkBird Sous Vide, Potane Vac/Sealer. Fire&Ice griddle/cooler ensemble.
Just got into charcoal Dec ‘21 (PBC)
fav is brisky. Love Turkey on PBC. also Turkey in the glass,(any nice bourbon)
Bud has always been my barley pop.
Been smoking a handful of years, just got serious in the last two or three years. Thanks to AR n @glemn picked up an SnS Kamado for appx 1/3 price of new. I dont think he used it twice. Love AR! keep calm n smoke on! Miss you Bonesy.
If it is a large item like a spatchcocked turkey, I will indeed slide the rebar out of the holding holes. Then lift everything with some good gloves to a tray or table. This eliminates fighting the rebar pulling lg cuts.
I also use heat resistant gloves to remove what I’m cooking. I don’t often hang; I’ve had some close calls as the meat gets tender so it makes me nervous that I’ll lose a cook into the fire. Sometimes I use the half grate and hang some items.
If you are concerned, you can daisy chain your hooks to include many ribs or the entire point, finishing into the flat.
I have had a full packer fall into the coals and didn't realize until my Thermoworx got concerned with the higher temps. All was fine. Put me more at ease after that incident.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPops and a Thermapen MK4. 3 TempSpike wireless meat thermometers.
Just unhook them one at a time. The multiple hooks are either a fail safe in case the meat gets too tender and would pull through or to make sure you can position it better.
In either case, as long as you work quickly, you should be able to unhook and let them dangle until you get to the last one. Or if you have grill gloves, you can hold the unhooked ones with your hand while you go unhook the rest.
Welcome! I’ve been using good gloves and pulling the rebar with the meat on certain cooks … and I’ve done the multi hook method that MBMorgan mentioned. I did lose a rack of ribs my first time cooking when only using one hook ☹️ Other than that, I’ve been having good success with the PBC
Here is how I do brisket, chicken and wibs. I wish they made a set of hooks that were bent in the other direction like for poultry, but I bought the poultry hanger and that solved that.
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 Griddle
Grill Grate for SnS
Grill 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 Package
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 (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
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
For larger pieces of meat requiring more than one hook hanging on the rebar, I find the hook tool too unwieldy. I use insulated gloves and grab the hooks using two hands.
If you're doing one large piece of meat like a spatchcocked turkey with two hooks (one through each armpit rib area for example), use one rebar, placed on the diagonal and plug (or not depending on the cooking temperature you want) the open rebar holes. This arrangement allows the meat to hang in the center of the barrel, and gives you more room for inserting and removing it.
Again, for a meat cut requiring more than one hook on the rebar, trust your insulated-gloved hands rather than the hook remover.
Kathryn
Edited to add: Here's a photo of the kind of food-safe insulated gloves many of us use to handle hot food:
Available on Amazon, and many BBQ vendor sites as well. You probably already know this, but I thought I'd throw it in anyway.
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