NICE!!!!!!!!!!!!!!!!!!!!!!!
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444F is too hot that far into the cook. I'd expect it to be in the low 300s or high 200s. I would bet you didn't have the lid on tight. Even with the bottom opening full wide open the PBC wouldn't be that hot if the lid was on tight.
Try a dry run tomorrow if you can. Do everything as you did today except make sure the lid is on tight. Monitor temps from the very beginning through the 2 hour mark and let us know what you learn.
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I'm pretty sure the lid was on tight. there's not much leeway in not having it on, especially since it's so heavy.
I'll try and give it a dry run tomorrow or the day after.
It's windy here in SSF, I wonder if that could cause the embers to heat up? Especially with the flap having two openings?
I tried to position the flap away from the breeze, unless that had nothing to do with it.
Also, do you think it could be a false thermometer reading? Could it really be 444 f, yet only bring the meat up to 169 f in 55 minutes? It was still super moist and juicy, wouldn't it have charred up at 444 f ?
Sorry for all the questions guys.
I sincerely appreciate all the help.Last edited by sfbay; September 24, 2014, 09:30 PM.Comment
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How much charcoal did you light up?
what brand/ kind of charcoal did you use?
That's high temp with lid on tightly. Is there a hole where the dent is?Comment
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I think my biggest gripe about the PBC is that there isn't a wing nut on the air hole. Mine loosens with all the heating and cooling. tightening it by hand is would be much less awkward than with a screwdriver. I need to take the bolt to the local hardware store and just buy a wing nut.Comment
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That's strange, Timkatt. I haven't had the screw loosen up on me. Then again my vent is set on the lowest opening possible, making the screw just a hanger.Comment
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Originally posted by Ernest View Post
I used the white and blue Kingsford bag. I also only filled it up until it was level in it's tray, just like the video on the PBC website.
Also, does it make a difference that the thermometer is clipped near the rebar? Maybe the metal was hotter than the air inside? I posted a picture of the thermometer set up.
I used a new Maverick 732.Comment
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Hi Sfbay, Thank you for the emails, we will definitely take care of the problem as I said in my response, please give us a call. We pride ourselves on outstanding customer service. Our direct cell is on every PBC and we are available anytime of day. Thank you! PBC Co. - AmberComment
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Originally posted by Pit Barrel Cooker Co. View Post
Hi Amber,
I spoke with Noah and he said if I wasn't satisfied with any portion, he'd replace the whole unit and make it right.
I think the issues with mine were small cosmetic issues where the PBC got bumped somewhere along the line.
thanks again!Last edited by sfbay; September 25, 2014, 03:51 PM.Comment
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SFBay, welcome to the wonderful of PBC fans! As you can see, the Pit Barrel folks bend over backwards to ensure customer satisfaction.
After only doing 3 cooks, I noticed that one portion of the lid's edge was rusted. I knew for sure that I had not banged it on anything. I thought that the paint perhaps flaked off after just a few cooks. So I decided to ask the PBC folks what to do about it.
I contacted Noah and played phone tag with him, so just emailed Amber. She immediately responded that they would replace the entire barrel. I had emailed the photo and said really it was no big deal, could they make a recommendation on how to fix the rust. Amber emailed back that they would ship me a new barrel and lid and I could return mine via prepaid FedEx. They included the FedEx label--I took out the new barrel and lid and popped the old one into the box, sealed it up, and bingo, FedEx picked it up and I had a new setup.
I was pretty amazed at that excellent level of customer service. Working with them has been so easy and such a pleasant experience.
Nice job on that tri tip, BTW. Congrats on a successful first cook!
From looking at your photo, I would say that you should not clip the probe to the rebar the way you did. I drape my smoker probe cord over the rebar and let the probe end hang at the mid-level of the meat I'm cooking. It's the temp at that level that you're most interested in. Give that a try next time and see if the numbers are more accurate.
KathrynLast edited by fzxdoc; September 25, 2014, 04:07 PM.Comment
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Kathryn, an amazing story of good CS, wow!Comment
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sfbay this leads me to think the lid was not on tight. It can actually be a bit tricky. I keep a rubber mallet handy and lightly tap mine to make sure it's on snug. There should be no smoke at all coming out from the lid area. Even a small leak will make the PBC shoot up in temps.Originally posted by sfbay View Post
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I agree about the temperature shooting up if the lid is unseated even slightly. The first time I used the replacement barrel/lid I could have sworn the lid was on tight, but the temp climbed. When I looked closely I could see a small area where smoke was escaping under the lid. It was in a lid lip area right by a rebar hole so was hard to detect. As soon as I gave the lid a firm whirl down, the temp began to settle. As Dave says, it doesn't take much.
Also, SFBay, with your probe clamped to the rebar and monitoring within a fraction of an inch from it, you may have been measuring some of the heat off the rebar. To give you an idea about PBC temps to look for, here's what Max Good says about the temps a few inches away from the rebars during a cook (from his excellent PBC review):
Our temperature tests with a probe hanging a few inches down from one of the steel rods showed the PBC started hot at around 500 degrees, then dropped to 300 within a half hour and gradually stabilized in the 250 range where it could stay for several hours.
KathrynComment
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How cool is that PBC! Make me wanna buy a second unitComment
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