PBC cook #2 and #3, leaky lid

[bigbird]

Here are photos from my 2nd and 3rd cook.

2--> flank steak, came out pretty tasty. Used a cheap Chicago steak rub on her but I went a little long on it. Family didn't really seem to notice but I'll shorten up the time next go around. Blue Cheese crumbles on top and smiles all around.

3--> Beef ribs. Used Meathead's beef rub recipe. Came out real nice, but not really sure about the amount of work vs meat ratio. Pretty much followed Noah's video and sauced with KC Masterpiece for half an hour.

Lid is still leaking. Did not see a repeat from #1 cook's leaking handles. I wasn't too concerned on these two cooks as they were both pretty short.

Suggestions on the leaky lid?

Thanks
BigBird

[bigbird]

It doesn't really seem to matter which order I upload the photos, they come out in whatever order they want.

Double hooked the ribs after saucing but it wasn't necessary.

[lschweig]

Nice looking cook.

Have you tightened the nuts for the handles yet? If not check them out and that should cure your leaking handle issue.

My lid still leaks slightly because it is not perfectly flat, although it is much better with the buildup of gunk helping the seal which just keeps getting better and better. I just have to remember to align the lid the same way every time.

[Spinaker]

Placing weight on the lid will help with leaks. The heavier, the better. Dumbbells regret for this. I put a 50 pounder with a towel on a friends PBC, for two cooks. Now his seals up like a charm. You don't need that much weight but it does the job!

[abandonedbrain]

Well, any dumbbells dumb enough to hang around when you start looking for weight are definitely going to regret it!!!

[Spinaker]

Hahahaha. abandonedbrain

[johnsteen]

After the build up of BBQs past the lid seals nicely on mine. Have about six cooks so far.

[Jeff_Carley]

bomb profile picture! When do you have the "after" picture scheduled?

[Jeff_Carley]

Spinaker plan works perfect for reshaping that lid and helping with the contact buildup of gunk.

Additionally, that cook looked amazing. For only 3 cooks into the PBC you have some good food to show for it. I wouldn't worry to much about the lid leaking at this early stage, you still have a really clean PBC. My personal recommendation would be to buy a bag of Kingsford blue bag and over load that basket, I personally added most of the bag, and just let that baby season. do that once, maybe twice, and you should have much better build up. This will make you trying a longer cook much less scary with the temp hikes, being a product of a leaking lid.

[Spinaker]

I forgot to add.....Spray the under side of the lid rim with pam or, better yet, rub with lard to speed up the gunk formation!!

[fzxdoc]

I'm never calm about a leaky lid seam. I've seen it do crazy things with temperatures. I like that lid to seal tight as a tick.

When my lid/barrel seam started to leak after more than a year of use I figured that the barrel had gotten slightly out of round, for whatever reason. I took care of the leaks by tapping the lid down around the areas of the leak with a rubber mallet or the heel of my rubber soled loafer. When that no longer worked, I would wrap a long 3in wide strip of doubled heavy duty aluminum foil around the lid/rim seam in the areas of the leaks. That worked fine too.

Finally I got tired of doing that and put a gasket in the inside groove of the lid. That worked great but guess what. The lid leaked at the beginning of this past weekend's cook. I tapped it down all around with the heel of my hand, though, and it sealed up nicely.

Moral of the story: continued vigilance for lid leaks is a good thing, at least in my experience.

Kathryn

[fzxdoc]

I bribed the neighbors with PBC chickens. Problem solved, Planner47 !
K.

[abandonedbrain]

More interesting would be to look out the window to see fzxdoc beating her smoker with her loafer! "Honey, she's lost it..."

[fzxdoc]

Good call, abandonedbrain.

[lschweig]

When I was worried about my lid leaking I modified some c clamps with a grinder and still use them occasionally. The swivel portion of the clamp face is hard plastic so it doesn't mar the lid at all.

[Spinaker]

Gotta love C-Clamps.

[PappyBBQ]

How about a locking barrel ring? They must make them for 30 gallon drums. I confess that I've never had an issue with my lid. I must be leading a charmed life. Now where's some wood to knock on...

[bigbird]

Thanks all, will try putting a little weight on her next time if the leaking continues.

Oh darn, seems like everybody is suggesting more cooking to build up the gunk layers. Hard job, but I guess I'll have to do it.

[gtaylor85]

I never had a leaky lid, but after ~10 or so cooks on my PBC the lid literally sticks to the barrel so much that I have to pull (not lift) it off. Hopefully that residue will cure your leaking problems.

[fzxdoc]

I had that happen for over a year. Then the lid seam started leaking. EEK!

[abandonedbrain]

I saw in another thread that someone suggested giving the lid a twist before lifting, so you don't get that huge load of air rushing in, stirring up the ash... I'm'a try that next time.

[Barrettd]

When my PBC is cold, I have the same trouble pulling off the lid. Have to hold a side handle for leverage. When it's hot, it's easy to take off and it seals well.

[wmferg]

I find that a cinder block works nicely.

[Spinaker]

Great idea! Also, Spray the under side of the lid rim with pam or, better yet, rub with lard to speed up the gunk formation!! This will help get that seal going even faster!