PBC & PartyQ

[MSU Spartans]

After a long struggle and multiple debates in my head, I have decided this is the route I am going to go. I plan on getting familiar with the PBC before I play with the PartyQ. My question is if I decided to cook at 225 how would you recommend starting the charcoal with the PBC and PartyQ. Just looking for some advice on the two. Do you have to mod the PBC for it to work properly?

[DWCowles]

Jerod Broussard

[Jerod Broussard]

I use an Auber fan to supplement when I have a full barrel of meat stall. That way I can keep sleeping when cooking something like pork butts.

I've only run 225-230 a few times. Once on purpose with some ribs but not sure how I started things and I was just using the vent. Other times it was the sheer volume of meat that kept temps low for some time.

I don't aim for specific temps unless I'm doing poultry. For poultry I try to run 330-400.

[MSU Spartans]

Would you recommend using fzxdoc's way of light the PBC and then put the PartyQ at 225 or w.e desired temp and see what happens?

[Jerod Broussard]

MSU Spartans Yeah, that would be a good place to start. Also take note of weather conditions. I find humidity plays a big part.

[HawkerXP]

First, I never try to get the temps down to 225 or 250. Secondly, I don't do mega meat cooks like Jerod Broussard, normally a chicken and a couple of racks is it. I am at low altitude and I also run normally aspirated. (no blower)
I use two fire starting methods depending on what I'm cooking. I have found that using fzxdoc method puts the starting temps much higher and it takes longer to settle into the 270 range my Black Beauty likes to run at. This is great for chicken / turkey but if I am doing ribs / butt / brisket I do the start that Noah shows on the video. Its a little faster, I don't get the high spike in temp and it settles faster so I just leave it alone.

[lschweig]

I also as HawkerXP mentioned light the fire using a lot and I mean much more than you would thing needed lighter fluid making sure I don't let it soak in and have never had a problem with any lighter fluid flavor.

The PBC cooks at higher temps than you would normally associate with BBQ. Most of us agree that let the PBC do it's thing and adjust your cook times accordingly.

[Voodoo]

I don't think the results are anywhere near as good when temps get too low on the PBC (experience from trial and error on mine). It's a direct heat cooker. The drippings need to fall on a really hot fire. Don't mean to sound all smarty pants at all, but wouldn't some other smoker be better for temp manipulation? The very design of the PBC goes against low and slow. Anyhow, seriously good luck with it. I know what it's like to get determined about something.

[hogdog6]

I'm in the camp of having the maverick to monitor temps but for the most part I let the PB do what it does best, cook great food. Like everyone else I like to run the higher temps for chicken (diagonal rebar) but otherwise just let it run. I used to try to control temps until one day I was looking at the name Pit Barrell "Cooker". That's when the aha moment hit me that this puppy is not a traditional smoker so don't treat it like one. Since then all my cooks have been more enjoyable to run and always taste great. I know some on this forum have fun controlling temps but for me with my cooker happiness is laziness 💤.

[Spinaker]

I don't think the fan is needed. Unless you are doing a monster cook for a long time. I don't think you need a fan. I added stacks on mine to allow for more airflow in the chamber when the PBC is loaded down and they work great. I never need batteries and there is no prob to go bad.

I did a rib cook yesterday not the PBC. Three racks. Never touched it once the meat was added until I took them out to sauce them. I then put them back in for about a 1/2 hr just to settle up the glaze.

I think as you become more familiar with the PBC and it gets seasoned in, you will realize that you don't need the fan assistance. Once your PBC is well seasoned, with a nice thick black layer built up on the inside of the barrel and the lid-sealing gunk on the rim, you will be just fine with out any assistance.

[MSU Spartans]

I appreciate everyone's input. I think you guys are right. I am just going with the PBC and the Fireboard. Look you guys save me money, my wife would be so proud!

[David Parrish]

I appreciate everyone's input. I think you guys are right. I am just going with the PBC and the Fireboard. Look you guys save me money, my wife would be so proud!

You made the right decision. I've never even considered using my PartyQ with my PBC. A hot fire is important to burn off the drippings.

[Huskee]

I try to kindly tell people if you're a die hard 225 person the PBC just isn't for you. You will stress and won't have fun during the cooks. Get a pellet cooker or a kettle and a SnS if you want to dial in an exact temp.

[David Parrish]

Or a WSM even (for big cooks).