PBC - Struggling with Temps

[fzxdoc]

Wow, it sounds that the new die-cut lids for the PBC are pretty terrible. I can't imagine having the lid seal properly when it skates around with a twirl of the handle, partialinfinity . I can't remember if my PBC (old design, purchased over 2 years ago) had the lid spin like that or not when it was new and pristine clean. Now I have to tug to get the lid off during a cook.

Every couple of months or so, I clean the rim and the lid groove with a Scotch Brite scouring pad, but the leak right at the point where the barrel seam is does not go away. That's where I use aluminum foil almost every time I cook. The cleaning helps with the difficulty in removing the lid during a cook, though.

Joedvasquez , are you still having to load bricks on the lid now that you've applied the self-adhesive high temp sealer (that the PBC folks sent you) inside the lid groove ?

Kathryn

[RonB]

At the seam is there a raised or lowered area that allows the smoke out? It it's a raised area, a flat file might level the high spot. If the spot is low, maybe you could fill it in.

[RonB]

A straight edge such as a level moved over that area should tell you if it's high or low.

[fzxdoc]

Thanks for the ideas, RonB . I checked, and it's pretty level at that spot. There is a little dented line on the inside of the barrel alongside the seam. I think that may be what is causing the problem.

[Joedvasquez]

I've only done a test cook. And it worked out well. I was out of town for a bit. So today I will fire it up. Will keep you posted.

[fzxdoc]

Thanks!
K.

[Iron Bulldog]

Thanks to Kathryn for the PBC info. I was struggling with high temps until I tapped the lid into place. Previously I thought it was on all the way but not so much. Got baby backs hanging at 225, previously I was running a strong 300, with no hope. Now 225. I live in western Kansas (aka flyover country) elevation 1998. 1/4 open vent and life is good!!! once again thank you Kathryn!!!!!

[fuzzydaddy]

Success is sweet and Kathryn is a wealth of knowledge on the PBC.

[fzxdoc]

You're very welcome, Iron Bulldog . I'm always happy when a fellow PBC user is happy too.

Kathryn

[Iron Bulldog]

thanks Kat!!!

[Joe_Gardner1981]

Apparently, this seems to be a widespread problem. I guess I'm lucky. I can maintain 240 +/- 10 degrees without any issues.

[Iron Bulldog]

it was a problem until Kat pointed out the lid issue. As once was said it's the little things that matter.

[net_introvert]

I noticed this with my PBC as well, that even when the lid is on, I can move it back and forth and it is not securely on like other's say their's is. My PBC is only a couple of months old, i'm wondering if I should hit up Noah and find out if this is normal or if they should send me a replacement lid. I've had temperature issues from the first time I used it, but they only become apparent on longer cooks. Shorter cooks, 3-4 hours, are just fine, but even when I let the whole thing cook out I usually have some coals that haven't turned to ash. Thoughts?

[Nate]

I think Noah should be made aware that this is a common problem... especially among this crowd.... It is obviously not isolated. The thing about dyes is they too wear over time and need to be recalibrated or replaced as well. The constant stamping can have an impact.

I should have one here by Saturday so I am anxious to see.

[Spinaker]

I would put a bunch or grease, animal fat, under the rim and on the rim of the PBC. It will build up after each cook and give you an air tight seal.

[fzxdoc]

I noticed this with my PBC as well, that even when the lid is on, I can move it back and forth and it is not securely on like other's say their's is. My PBC is only a couple of months old, i'm wondering if I should hit up Noah and find out if this is normal or if they should send me a replacement lid. I've had temperature issues from the first time I used it, but they only become apparent on longer cooks. Shorter cooks, 3-4 hours, are just fine, but even when I let the whole thing cook out I usually have some coals that haven't turned to ash. Thoughts?

What temperature issues do you have during longer cooks, net_introvert ? What do your temps run after 3 or 4 hours compared to those during hours 1-2?

I've always found Noah and Amber to be very responsive, so perhaps if someone talks with them, a mention might be made about this apparent lid problem.

I would venture to guess that many if not most PBC users don't use a thermometer to monitor their pit temperatures so they may not be aware of the problem of runaway pit temps.


Kathryn

[I love mom]

Hey Kathryn, great commential help, very helpful. I was wondering though, you have mentioned the seam of the barrel being the place where most of your heat leakage stems from. It probably is of no consequence but I'm a bit curios as to the positioning of the seam relative to the four rebar holes

[fzxdoc]

I love mom , the seam is exactly between two of the rebar holes on one side of the barrel.

HTH,
Kayhryn

[net_introvert]

Kathryn,
I didn't have a thermometer for my first couple cooks, but I have the ET-732 now and will be monitoring cook temps this weekend when I do some cooks to see if the lid is the issue or not. It just seemed like a lot of smoke was coming out from the lid, when everyone had mentioned that smoke should only come out from the rebar slots. Thanks for your help though, and I've dropped a line to Noah to see if he has any advice as well. Thanks!

~Dustin

[fzxdoc]

Dustin, net_introvert , keep us posted.

K.

[Pit Barrel Cooker Co.]

The lid issue isn't widespread and we are more than happy to help if there is a problem with high temperatures. Please email us or call us and we can see what's going on.

[Iron Bulldog]

The issue with the lid is something that is a small problem, at least for me, that I can live with. Otherwise the cooker performs like a champ. Did baby backs again last night (because I have to cook them for my daughter's b-day next week) and they came out just fine. My notes: 4 lb rack temp. was 75 degrees humidity 47%. Barrel temp at start was 212 cracked lid to bring temp to 253. Cook time was 3 1/2 hours. High temp was 289 at 2 1/2 hours and then backed down to 282 at 3 hours when I wrapped for 30 mins. Then 30 mins in the faux cambro. The fitment of the lid should not keep anybody from buying one of these. Just something you have to pay attention to, much like seasoning etc. Devil is in the details!