PBC Chicken

[fzxdoc]

Hi JYpit , welcome to the Pit! Once you get a good fire lit in that PBC, your chicken will cook in a lot less time. Have you seen the sticky topic on lighting a fire in the PBC at the top of the PBC forum here? Read through this topic, and perhaps you'll have a hotter fire to cook those chickens.

There's a ton of good information in all of the topics in the PBC section, and you'll have a good time wending your way through them.

FWIW, here's the way I smoke chicken on the PBC. It's usually done in just over an hour, unless I load the PBC down with 3 chickens at the same time. Click on this link to get to my crispy skin chicken technique. As I said, there are a lot of folks here who make awesome birds on the PBC--reading through the posts will give you some great info.

Have a lot of fun smoking on that PBC!

Kathryn

[JYpit]

Thanks! I'll try that next time as well as the 15-10-10 charcoal lighting

[fzxdoc]

Let us know how that works out for you, JYpit ! Have fun with your next cook.

Kathryn

[PappyBBQ]

When I do ribeyes (heck, any thick steak for that matter) I put them into the PBC right out of the fridge and bring them to about 115 internal. Then I take them out of the PBC and toss them onto a grill over a raging charcoal fire for a quick reverse sear, turning them over frequently to keep them from burning. The cold meat attracts the "smoke" giving the steaks a gentle smoke flavor and the searing over very high heat brings out the yummy dark brown crust where all the flavor lives. Sometimes I'll just use my charcoal chimney and put a grate on top of that to do the searing. Don't need many coals and it's like a jet engine!! Taking out of the PBC at 115 and doing the reverse sear gives me a beautiful rare to med rare hunk o' meat.

Dang, now I've gone and done it... Gonna have to go do this myself now...

[Hoovie]

I have a couple of stainless steel 3/8 round bars that I use when I want higher temps. I use them when I am cooking chicken and pork butts. I have found that with the smaller bars, my temps are more in the 325 degree range and higher without cracking the lid.

[fuzzydaddy]

Welcome! We'd love to get an intro from you over in the Introduce Yourself channel when you get a minute. https://pitmaster.amazingribs.com/fo...troductions-aa Thank you!

[MBMorgan]

I have a couple of stainless steel 3/8 round bars that I use when I want higher temps. I use them when I am cooking chicken and pork butts. I have found that with the smaller bars, my temps are more in the 325 degree range and higher without cracking the lid.

This definitely falls in the "Doh! Why didn't I think of this!" category ... (slaps forehead) ...

[abandonedbrain]

Agreed. Heading out to the store right now for food, might need to stop by ACE Hardware, as well!

[fzxdoc]

Great idea, Hoovie . Thanks!

Kathryn