I have a Pit Barrel Cooker. Like it, but having a devil of a time controlling internal temperature. I live at 2,000 feet so have the intake vent set half open. No leaks at the lid. Trying to do a Pork Butt today at 275 degrees. Temp fluctuates between 260 and 290 - fluctuations that I try to control by adjusting my magnets that I can use to partially cover the vent holes at top of the PBC. Have to adjust every 10 minutes. This is wearing me out. Help! Please! Thanks! Jim Burgin
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Hey Jim, understand your frustration, but those temps are perfect. I really recommend you let the PBC do its thing. Sometimes I think new PBC owners should not monitor their cooker temps. It leads to worry and frustration. Trust the PBC and watch for IT of the meat only. It will be incredible. Anything between 225 and 300 will work great (I know, sounds crazy). Comps are being won at 300 cooking temp. If you spend too much time throttling down the air flow, you'll end up disturbing the good burn of coals and the drippings won't incinerate appropriately.
if you've ended upuch below 250, then crack the lid til about 300, then seat the lid back tightly, pull your pit temp probe out, and just watch the meat.
I've had mine for over 2 years, it works. What you're experiencing is normal for new pbc owners.
Hope this helps. -
Voodoo,
Thanks much for writing. I have been captured by the "Low and Slow" chant (225-275) as the holy grail for Q. I believe you mean to take out the temp probe that registers the interior of the PBC, not the probe into the meat. Yes? Do you find that, following your advice here, you get a good crisp bark, bone that slips out, tender pull apart meat that is not dry???
Really looking forward to your reply to these follow-up questions.Comment
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That is what I mean. Don't worry too much about pit temps. I only say it with a little tongue in cheek, but many times here on AR, new PBC owners chime in getting really nervous about cooking temps. I monitor my temps sometimes, but more and more don't bother at all. After all, there's little if anything I'm gonna change. Most of us find that as long as: 1) your lower vent is set correctly 2) the lid is set snug and 3) your lighting procedures are sound, then the PBC will run itself. I would say that monitoring cooking temps is simply a way to assess those 3 factors and NOT a way to get stressed and fiddle nervously during a big cook. I certainly hope this helps. When you have time, there are many posts addressing this issue and lots of good advice. My methods are not exclusive.
Yep, letting the pbc run will yield a tender, flavorful butt. Many here do not wrap their butts, but sometimes I will if the bark is pretty and set well. I think some time at temp in foil (faux Cambridge, oven, etc) helps the connective tissues break down.
Stay patient. Even the pbc has a little learning curve.
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Jim Burgin , my last 3 kettle cooks have been hot and fast ala Patio Daddio (325-350egrees)....two pork butts and one chuck roast. I'm not 100% convinced higher heat it is the way to go but I am extremely impressed with the quality of the food and the dramatically shortened cook times (@ 6 hours including cambro hold). Me thinks higher than typical PBC temps are what I will be shooting for in the future (my kettle runs hot...never seen a 225 degree cook yet
). I always hit 225....just never stay there for more than 30 minutes 
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