Lessons learned

[wmferg]

I did another PBC chicken cook tonight. Not trying to be redundant (I already posted my first chicken cook), but I got schooled this evening. It actually started last night. I set out to cook a small top round dry aged and dusted with BBBR. I fired things the usual way, both rebar's in, hung the meat and stood there watching for awhile. The PBC was motoring along at around 270 which is just where I like it. Went in the house and after awhile looked over at the Smoke remote and it was at 350 and heading north. I ran outside and could not find anything different than usual. I started wrapping the rebar holes with foil in an attempt to bring the temp down. I finally brought things down to 310 but the meat was at 130 and it was only 40 min into the cook. I figured I was looking at an epic fail on this one. But after searing then slicing it was a little above med rare and rather juicy, it wasn't tough but other than the taste of the BBBR it was kind of flat. There was no smoke flavor that I could taste. But..it will work well for sandwiches with a little horseradish.
This afternoon I was getting things ready for the chicken and I noticed something in the top rim of the barrel that was about the size of a rice kernel. I didn't think much of it, brushed it off and continued on. After I got the fire going and settled in I hung the chicken and sat back to watch things for awhile. Things settled at 270 and was happy there. I'm thinking what's this, it wants to be north of 350 for beef and happy at 270 for chicken...this will never work. Then I remembered the little hunk of something on the barrel earlier. So I took a small piece of foil, folded it in half trimmed it to about a half an inch wide and maybe 2 inches long, lifted the top and wrapped the foil over the barrel rim. In about 15 min the temp was at 350 finally settling down at 370. So, I now know just how sensitive the PBC is. After reading the post by stev this morning I believe I'll also use a gasket material to try and eliminate that variable.

Bill

Here's some photos of todays cook and of my newest MCS acquisition. I think you can see the moisture on the breast slices.

[TheCountofQ]

I don't have a PBC, but I know what you're saying. It's amazing how such a small increase in air intake can affect the temp so drastically!!

[JeffJ]

That looks absolutely fantastic.

Well done!

[DWCowles]

Beautiful!

[fzxdoc]

Now that's what I call a perfect chicken! Yum!

You discovered a key element to a consistent PBC cook, the importance of a lid that doesn't leak smoke at the rim. Even a small leak, especially within the first hour or so of the cook can really cause high temps that are difficult to control. Later on in a long cook, a small lid leak is not as critical with respect to PBCtemperature, I've found.

Kathryn

[wmferg]

It's Just like any new piece of equipment fzxdoc, it just takes a bit to get things figured out. I'm just glad I'm figuring it out with small 3lb roasts and not the 15lb packer I have ageing in the refrigerator. I have some rope gasket that I purchased trying to make a smoker out of my COS. I think I'll add that to the lid and eliminate any issues with leaks. So far it has done a good job on ribs, and it will cook some chicken. I've been around a little while and have eaten my share (or maybe more) of chicken. I don't think I've had any better than what has come off the PBC. Made a nice sandwich from the breast meat to take to work today. The only drawback was that I wasn't close enough to my kitchen to make another.

Bill

[fzxdoc]

Now that's what I'd call a serious drawback, wmferg .

I agree about chickens--my family loves 'em, so I fire up the PBC and make one about once a week to ten days.
K.

[Jeff_Carley]

^^Same. The chicken is so easy and the variety of flavor profiles that lend to chicken almost ensures you wont get tired of them.

[Butchman]

Nice looking bird!

[fuzzydaddy]

Great looking chicken!

[HawkerXP]

Looks great!

[Doc Hazard]

I always use a soft hammer to tap down my PBC lid in 4-5 places around the circumference. That gives consistency. What you also learned is the foil trick on the rim to get a higher, but not runaway, temp for poultry. I'd be leery of a home brew gasket: you might have trouble getting a uniform seal with it too; very sensitive to application (the joint or overlap), and you still need to be aware of particles or uneven lid pressure. Try the hammer, and occasionally wiping or brushing the surfaces.

[Barrettd]

I've used binder clips (leftover from smoking on my kettle) to clamp the lid a bit tighter in about 4 spots around the lid. Now that I've done a few cooks in it, the layer of...stuff? on the lid keeps it sealed a bit better.

[backmarker]

That sliced chicken looks top notch! Nice informative post too, thanks.