New mod, first try at spatchcocking

[AdamJG]

So I had posted after Thanksgiving about the irritation of going out in the cold every half hour to keep cracking the lid to keep temps up on my turkey cook. The very next day I ordered this vent. It was a simple install with a bolt, spring and lock nut to hold it all in place. I installed it today and was antsy about trying it out. Here in the northeast (upstate NY) there is a storm rolling in, expecting 6 or 8 inches of snow starting about now. Nothing earth shattering but enough where I knew I had to hurry if I was going to cook. Anyway, I ran out and picked up a chicken. Never spatchcocked a chicken before but knew from the pit that it was a faster way to cook a bird. I didn't have time to dry brine, just prepped and rubbed with some olive oil and Killer Hogs "The Barbecue Rub" (great stuff). I covered all the rebar holes with magnets and lit my coals normally. I ran with my new vent wide open and let the temp come up to about 335 before putting the chicken on the grate. Temp dropped to about 310 and stayed between 308 and 311 the entire cook which was about an hour and 45 minutes with outside temps in the 20s and windy. I'm happy with the update to my PBC, whats great about this cooker is you can "set it and forget it" and make great food but if you're like me you can also tweak it and make it your own. Lastly, I think I'm spatchcocking every bird from now on if I don't need the extra capacity that hanging meat allows.

[Jerod Broussard]

Holy crap that is freaking aweswome!!!

What rub is that? Awesome color!!!

I see it now, must be the paprika. I just watched his comp brisket trim on youtube from like 3 years ago.

I ran 400+ this morning with two turkey front halves hanging.

[AdamJG]

I've watched many of his videos it's a really good youtube channel, the rub tastes great but I agree that it gives a beautiful color.

[RonB]

Congrats on a successful mod AND a successful cook.

[Nate]

I'm a big Malcom Reed fan and love watching his videos. I requested an interview with him for the video series.

The bird looks great! This is one mod I have been considering for my PBC. Glad to hear it worked and you are pleased so far. Would you care to share the link where you ordered it?

[AdamJG]

Another simple but quality made in USA product. It didn't arrive within the shipping window so I emailed the seller and they responded quickly and assured me they reached out to USPS and I'd have it in one day, and I did. Great service and no complaints from me.

[AdamJG]

https://www.amazon.com/Polar-Array-Smoker-Venting-Damper/dp/B00820VEOQ/?tag=amazi0a8-20

[Nate]

AdamJG , Thank you sir... greatly appreciated.

[David Parrish]

Nice mods! And cook!

[Huskee]

A lid vent makes sense to me. I see PBC's rationale that it's not needed, but like you say for those of us who like to make things our own, a lid vent makes sense.

[AdamJG]

I've recently seen people here in the pit doing that and I'm a bit ashamed I never thought of it. I've spent countless hours staring at the thing looking for a solution and that's about as simple as it gets!

[Jerod Broussard]

When you need both rebars that is out.

[fzxdoc]

Yeah, but when you only need one (or no) rebars, it's an easy solution. That's how I do all my birds, if I can. I love the diagonal rebar because there's room to hang a few more sausage racks as well.

K

[Jerod Broussard]

If I could make a Pit Barrel I would want two intake vents. One for each side of the basket.

[AdamJG]

The set out and forget it design is great for those that just want to turn it decent food without much thought or effort, and it works. But for those of us who want to do things our own way, it takes some modifications. It's just a barrel, a blank canvas.

[mikebarish]

AdamJG beautiful cook! What magnets do you use to cover your rebar holes? I haven't found anything I like and would love a recommendation. Thanks!

[AdamJG]

I just use some flimsy refrigerator magnets

[lschweig]

I purchased a roll of magnetic tape from Office Max and drilled 5/16" holes in the pieces to slide over the rebar. Works great.

[HawkerXP]

Looks great! How many holes did you end up drilling?

Also, the magnetic tape, is it the same type of thing as those free refrigerator magnetic calendars?

[HawkerXP]

I meant how many holes in the lid for your mod?

[AdamJG]

8 in total, 1 for the bolt and lock nut

[lschweig]

Mine is a little thicker than like a typical magnetic business card.
I seem to remember that the roll cost around $8.00 and I have plenty left over.

[Histrix]

I'm not sure I get the "set it and forget it" aspect of the PBC if you had to constantly mess with it to keep your temps where you want them before your modification.

[lschweig]

The mod is really only desirable if higher temps are wanted when cooking poultry as cracking the lid is imprecise.

[AdamJG]

It ran perfectly for me around 260-280 without any messing with it prior to any modification. I just like to have the option of higher temps without cracking the lid.

[lschweig]

The deal is to create a crispy skin on poultry you need a higher heat of 325 or higher and to get there you need to crack the lid (imprecise) or add a mod.

[PappyBBQ]

This would make an awesome option from the PBC folks. I'd probably order a modified lid in a heartbeat. I like working with wood, but metal is a different animal for me.

[fzxdoc]

What a beautiful cook, AdamJG ! Looks like your mod worked perfectly. Congrats!

Kathryn

[LuckyPorker]

Hi, I'm new here and not sure if anyone has mentioned this before. So, excuse me if I'm repeating old stuff. I live at sea level and like to smoke low and slow from 200 to 225. I like roasting at around 325. To control my PBC temperature I use food grade high temperature silicone grommets around the rebar and solid plugs for when the rebar is removed. I also use magnets and flat aluminum foil on the inlet. When the cook is done I use them to shut-er down and save charcoal and wood. I just did a pulled pork butt for 13 hours on one load. The last 30 minutes was at 325. There wasn't but a very little charcoal left but the good part is that I didn't have to add any. The reason it took so long was the stall on the pork butt was about 6 hours long. I was about to freak out then it started moving again. The Christmas turkey took about 4 to 5 hours. It was just awesome if I do say so. Actually all the credit for my cooks goes to Amazing Ribs as I really don't know what I'm doing. I never smoked anything until recently and grilled very little.

[lschweig]

Do you take the PBC down to 225 or just let it do it's thing?

[DWCowles]

Welcome LuckyPorker