First-time disappointment

[Primo]

Hi everyone, I just got the PBC and tried spare ribs yesterday for the first cook, some issues and disappointment I am hoping I could get some guidance on.
First, the PBC seemed to run hotter than I expected (I knew it would be hotter than my WSM), although I followed the chimney lighting instructions to the letter (except some hot coals spill to the bottom instead of the basket, because I was clumsy). I didn't measure the temperature, but it seemed to get hotter and smokier the longer it cooked, and I couldn't grab the horseshoe handle with my bare hand -- is this normal? (All the videos I've seen show folks doing that, so I wondered). I used a small handful of apple chips (not chunks), perhaps that raised the temperature?

As for the outcome: I had one slab of spareribs cooking, which I applied the beef and game rub to only about ten minutes before cooking. I checked at 2.5 hours, and it seemed done (possibly overdone, they might have been done in as soon as 2 hours). My main issue is that the ribs seemed overly pink, and tasting too much like ham. I was pretty liberal in applying the rub (recipe didn't really specify how much), could that have been the cause? I thought the ribs were too salty and "hammy" and I can't see another cause for it. I want to try again, applying salt and memphis dust rub separately, and see if it makes a difference, but am curious if anyone could offer better advice. Thanks!
?

[Jerod Broussard]

As Max once stated on the main site, "Nothing says ham like salt and pork."

Their rubs have plenty salt.

Is the pit in direct sunlight?

[David Parrish]

Primo sounds like your lid wasn't on tight. At the beginning of the cook take a look at the lid. If there's any smoke coming from around the lid you need to get the lid on tighter. Gently tapping it with a rubber mallet works great!

If the lid is on tight and you still want cooler temps try plugging up the rebar hole one at a time. I do this by taking a piece of foil and folding it until it looks like a THICK piece of doublemint chewing gum inside the wrapper. Then fold the piece of foil gently around the rebar and plug it into a rebar hole in the PBC. Plug one hole at a time and give the PBC at least 15 minutes to adjust.

About the hammy taste... there's a log of salt in Beef and Game Rub so be careful how much you use. Sounds like you overdid it.

[W.A.]

Them ribs may have been treated at the packing plant. The PBC guy is in Col at high altitude. I noticed the videos dont always apply to sea-level as far as what he does. I clog the rebar holes up with foil often when it goes too hot.

[Primo]

Thanks everyone for the quick responses: I was pretty sure lid was on tight, but will doublecheck next time, b/c there was a lot of smoke coming out, and if that's not supposed to happen, I must not have closed it tight. Then, i'll try the suggestion about plugging a rebar hole, thanks for the tip (the pbc was not in direct sunlight, although it was a very hot, humid day). Also the ribs were unpackaged, and from Whole Foods, so I'm guessing it was my heavy hand with the rub, and not treatment at the packing plant.

[Nate]

I'm not sure what you consider hotter than expected. It will run hotter than traditional offset but it is suppose to. Run dig thermometer in there but don't obsess over trying to get it to settle in at 250 or something like that. The pit can have a tendency to have different hot spots in different areas for various reason... You want to look at average temps over the run and keeping them in a certain range.

1. Double check your intake opening and make sure you are adjusted right.
2. The lid on the new units seem to be loose. They will seal better the more cooks you get under your belt. Foil over the parts where smoke is leaking out. I also wrapped a couple of bricks in foil and gently placed them on the lid when I was first starting out to give it a little more weight and help it seal better. Careful they get HOT.
3. Chips can ignite and cause actual fire... so yes that could lead to temp spike.
4. The handle can get warm and it is only amplified by being in direct sun light.

Like any cooker/smoker/grill... it will take a little time to learn your rig and what the sweet spots are, where it likes to run, what makes it mad, etc... I highly recommend checking out the PBC sub forum here and if you are on Facebook then joining Pit Barrel Nation. A lot of folks in there with some helpful tips as well... including some of our members here.

[jecucolo]

If you could not grab the handle something was out of whack.
I'm at about 700 ft above sea level and I have followed the pbc website lighting instructions and it seems to light fine. I have refined them to save fuel. The only time I have foiled the holes when I put a digital thermometer in the grill and try to control temperature. I have found I get better cooks by just letting pbc do its thing. Check meat temperature and follow Noah's instructions. The lid can be temperamental so you have to double check it for tightness before you walk away.

[Pit Barrel Cooker Co.]

Please feel free to contact us at the office (502-228-1222), we are always more than happy to help. We can go through everything step-by-step and get you on track.

[Primo]

Thanks everyone for your helpful responses, i'll give them a try!.

[JPP]

Say Primo ... have you had a shot at trying some of the tips presented herein? I know for sure once you get the hang of it you're going to love the PBC! If I can get this thing working reasonably well, anybody can.

[fzxdoc]

I'm curious, too, Primo , to see whether you've had more satisfying cooks on the PBC. As JPP says, let us know.

The PBC is an amazing smoker. And I say that from experience, not because there's any affiliation with the PBC folks. That little sucker performs!

Kathryn