I keep having a problem with my PBC and temperature. I know the PBC runs ~275-300, but I can't seem to keep it under 300. I'm at 95ft above sea level, so know ideally the vent should be 1/4 closed. I've fully closed the bottom vent, the rebar is in, and the lid is secure, but the temp keeps running in the mid 300s.
A few thoughts as to why this might be happening, and I'd appreciate any input.
- Too much air flow from lower vent due to extremely low altitude.
- Too many coals. Currently in a cook where I filled ~80% of the coal tray, and added a half full chimney starter.
- Too long to get lid on at start of cook. Probably took me 2-3 minutes to get coals dumped, hooks in brisket, and brought to cooker.
- Could just be an issue with thermometer placement. Had originally placed through rebar vent hole, and let dangle near top. Now hanging middle of cooker, but every time I fiddle with placement, temps seem to creep up. I'm not sure if this is placement, metal conduction, additional air, or just me being neurotic and seeing noise for signal.
I've had good luck with my PBC cooking a few things so far (chicken, pork butt) with the results, but I've been consistently running hot. 1 hour into a brisket cook isn't the best time to ask this question, but since I've put this off for two months, no time like the present!
Thanks for any and all thoughts!
-LT
A few thoughts as to why this might be happening, and I'd appreciate any input.
- Too much air flow from lower vent due to extremely low altitude.
- Too many coals. Currently in a cook where I filled ~80% of the coal tray, and added a half full chimney starter.
- Too long to get lid on at start of cook. Probably took me 2-3 minutes to get coals dumped, hooks in brisket, and brought to cooker.
- Could just be an issue with thermometer placement. Had originally placed through rebar vent hole, and let dangle near top. Now hanging middle of cooker, but every time I fiddle with placement, temps seem to creep up. I'm not sure if this is placement, metal conduction, additional air, or just me being neurotic and seeing noise for signal.
I've had good luck with my PBC cooking a few things so far (chicken, pork butt) with the results, but I've been consistently running hot. 1 hour into a brisket cook isn't the best time to ask this question, but since I've put this off for two months, no time like the present!
Thanks for any and all thoughts!
-LT
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