Chris, are you using Kingsford Original or another type of charcoal?
-
-
I solved the temperature problem by not using a pit temp thermometer, just a meat temp thermometer. I use four big binder clips on the lid, even though it doesn't really seem to leak. And then I let the PBC do it's thing. It is my favorite cooker for ribs, and butts don't seem to mind fluctuating temps. Everything comes out great!Comment
-
Spinaker and fzxdoc have given some great advice, they really have a handle on how the PBC works. While I dont do the full OCD method for my charcoal I do find that making a small hole in the center and dumping about 30 hot coals in said hole is the way to go for me. I then let my PBC run for about 5 min with the lid off before putting the meat. My vent is probably less then a quarter open even though I should be closer to half open for my elevation and for low and slow I generally have the rebar holes either filled with the rebar or covered with magnets. That puts my average temp in the 260°-280° range. I also have run two air temp probs in the PBC on multiple occasions and as was previously mentioned the temp difference from one side to the other can vary by 25°-40° so dont worry to much about the temp your seeing but just focus on having that good clean smoke come out.
Comment
-
@COS_Chris
As for your temps yo-yoing. You should try to let the PBC run. Let it do its thing and make small adjustments every 15 mins or so, only if needed. If the temp is fluctuating 20 to 30 degrees your doing fine. It will level out just fine, eventually. One thing to keep in mind is that the fire is not like a thermostat, it does take some time for it to settle down and run smooth. Small adjustments are key and having patience to wait out the results are also key. If the temp plummets, make a small adjustment. I know this is hard to do because you think the fire is going out. But large adjustments make for the largest swings in temps, especially in the PBC. We will get this figured out.Comment
-
My PBC actually runs in the 340 degree F range which concerns me but the food always comes out spectacular so maybe my worrying is for not.Comment
-
Great looking pork butt Chris. I too had some concerns when i first got my PBC. It ran very hot. I live very close to sea level and i had my.damper adjusted just like yours. When i noticed the temp eas too hot i closed it all the way being carefull not to burn myself. Then i waited for the temp to drop. I waited a long time and it didn't drop. Just like yours, the bottom damper on mine leaves 2 gaps on each side when fully closed. The round shape of the barrel and the flat metal damper create this gap.
I am new to the pit and i think this may have been discussed before but i haven't read it yet. Before the PBC i used my weber kettle and i have to say i'm pretty damn good on it. I mention it because my experience with the weber resulted in my solution to my PBC temps.
When i would cook a butt on my kettle, i adjusted both the top and bottom dampers to acheive my desired 230 to 250 range. That incombination with adding only a little bit of charoal and wood chunks setup as a 2 zone fire. The point is that bottom damper control (air intake) is an important part of the equation. With the weber when you close the top damper all the way you can suffocatr the fire but smoke still leaks out a little on the edges of the lid. With the PBC, the leaking is even worse. It is harder to suffocate the fire with the PBC for this reason and if you do reduce the leakage, the long vertical chamber takes a lot more smoke to reach the coals. Unless you have a really good to seal, reducing temps through dampering the top is not as effective. I solve this by sealing the bottom damper with tinfoil. I fold up a long thin peice and jam it in the fully closed damper on 1 or both sides. I know if i have clogged the bottom damper too much by how much airflow is going through the top and i also clog 1,2, or 3 of the top dampers. If the temps fall too much peel some of the tinfoil away from the bottom damper and maybe the top. Also you could leave the tinfoil in the bottom and just crack the lid. It is shocking how much airflow there is with the PBC's bottom damper closed and partially clogged. All of this is not possible without a temperature prope for the chamber temp. I prefer a wireless one and not one you attach to thelid or side by drilling a hole in it.
Because I live un FL the outside is also really hot which adds to the heat (+ sun on a black barrel) compared to cooking in the winter up north. Maybe not much of a factor but still something to consider. I hope this helps and it is just my experience. I will read more on the forums but this is working good for me right now.
Oh yea i almose forgot, i use a screw driver to jam the tinfoil in the holes.Comment
Comment