> 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
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
How do those magnets hold up for you? Over time, heat has a tendency to randomize all those nicely aligned electrons ... and the therefore deteriorating the ferromagnetic properties that they're responsible for.
This is my second set. The first set was really thin. These have been on for about 1-2 years, I think. It has been a while. I did a clean out last cook and things got HOT and turned just about every black substance in the barrel and under the lid gray and very porous. The magnets were a little harder to pry off after that.
> 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
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
> 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
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Lately, I've been thinking about getting some high-temp o-rings to slip over the PBC rebar ... should offer a better seal than foil and they could be used in conjunction with whatever is covering the main vent to shut things down after a cook.
I'm wondering if anyone has put any kind of high temp foam around the lip of the lid to seal it? My lid was leaking like a siv until I put some heavy concrete pavers on top.
I would really try and work with the PBC folks on this.. Just curious, what are you using to measure the temp and where is the probe going in? Sure should not have to put pavers on top of it.
Jerod, it's brand new and looks clean as can be. Maybe mine came a little off. I'm going to contact th folks at PBC to see what they say. I've had it for 2 weeks. This is why my dry runs were running so high though.
Interesting you say that. I did that. But every time I let go I heard it lifting up. It didn't matter what angle the lid was at. I'd push down and notice no smoke coming from the lid. I'd let go and hear the lid come up and see more smoke. So I pushed down again and turn like a quarter turn. Let go and same. I tried multiple times before opting for the paver method.
Hahaha. It sure does. I was looking around trying to find something to work. That was the first thing I saw that would work. I guess I could have used by bungee cords but I didn't think of that at the time. Ha
Magnets for the vents are handy. I like to use wine corks, too, shaved down on one end. It's fun to acquire them too. I tap my top with a soft hammer (like for body work), but generally it's tight.
If I'm not using the rebar, I use the magnets that you get at Office Depot...or whereever. They're flexible so they can meet the contour of the barrel. If no rebars, just shove aluminum foil in the holes.
Joedvasquez, if the diameters aren't equal, you can try using a towel & rubber mallet to "bang" it to equal. Also using a towel you try placing the rim of your barrel on your driveway or concrete steps perhaps and push or place your weight on your barrel to try to get it equal.
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