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Just unwrapped my PBC. Any hints or pointers?

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  • Spinaker
    Moderator
    • Nov 2014
    • 10960
    • Land of Tonka
    • John "J R"
      Instagram: JRBowlsby
      Smokin' Hound Que
      Minnesota/ United States of America

      ********************************************
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      Dexter (Beagle mix)
      Kinnick (American Foxhound)
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      Lodge L410 Hibachi
      Pit Barrel Cooker
      Pit Barrel Cooker 2.0
      R&V Works FF2-R-ST 4-Gallon Fryer

      Weber Spirit Gasser
      ******************.
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      FireBoard (Base Package)
      Thermoworks ThermaPen (Red)
      Thermoworks MK4 (Orange)
      **************

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      Univex Duro 10" Meat Slicer
      ********************************
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      FOGO Priemium Lump Charcoal
      Kingsford Blue and White
      Rockwood Lump Charcoal
      Apple, Cherry & Oak Log splits for the C-60
      **************************

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      Dexter 12" Brisket Sword
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      *******
      Next Major Purchase
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    Just unwrapped my PBC. Any hints or pointers?

    I'm doing my first cook right now after doing a dry run earlier today. Can't wait to tryout the ribs.
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9895
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
      Weber One Touch Premium Copper 22" Kettle (gift)
      Slow 'n Sear for 22" Kettle
      Weber One Touch Premium Black 26" Kettle (gift)
      Slow 'n Sear XL for 26" Kettle (gift)
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      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets

    #2
    If the ribs are pretty long I would lower the charcoal level on one side down a bit, and hang the ribs over that side.


    Go to where I move this thread and there is a TON of information thanks to Kathryn et al.

    Comment

    • Spinaker
      Moderator
      • Nov 2014
      • 10960
      • Land of Tonka
      • John "J R"
        Instagram: JRBowlsby
        Smokin' Hound Que
        Minnesota/ United States of America

        ********************************************
        Assistants
        Dexter (Beagle mix)
        Kinnick (American Foxhound)
        ************************

        Grills/Smokers/Fryers
        Big Green Egg (Large) X3
        Blackstone 36" Outdoor Griddle 4-Burner

        Karubeque C-60
        Kamado Joe Jr. (Black)
        Lodge L410 Hibachi
        Pit Barrel Cooker
        Pit Barrel Cooker 2.0
        R&V Works FF2-R-ST 4-Gallon Fryer

        Weber Spirit Gasser
        ******************.
        Thermometers
        FireBoard (Base Package)
        Thermoworks ThermaPen (Red)
        Thermoworks MK4 (Orange)
        **************

        Accessories
        Big Green Egg Plate Setter
        Benzomatic TS4000 Torch X 2
        Benzomatic TS800 High Temp Torch X 2

        Bayou Classic 44 qt Stainless Stock Pot
        Bayou Classic 35K BTU Burner

        Digi Q DX2 (Medium Pit Viper Fan)
        Dragon VT 2-23 C Torch
        Eggspander Kit X2
        Field Skillet No. 8,10,12

        Finex Cat Iron Line
        FireBoard Drive
        Lots and Lots of Griswold Cast Iron
        Grill Grates
        Joule Water Circulator
        KBQ Fire Grate

        Kick Ash Basket (KAB) X4
        Lots of Lodge Cast Iron
        Husky 6 Drawer BBQ Equipment Cabinet
        Large Vortex
        Marlin 1894 .44 Magnum
        Marquette Castings No. 13 (First Run)
        Smithey No. 12
        Smokeware Chimney Cap X 3
        Stargazer No.10, 12
        Tool Wizard BBQ Tongs
        Univex Duro 10" Meat Slicer
        ********************************
        Fuel
        FOGO Priemium Lump Charcoal
        Kingsford Blue and White
        Rockwood Lump Charcoal
        Apple, Cherry & Oak Log splits for the C-60
        **************************

        Cutlery
        Buck 119 Special
        Cuda 7' Fillet Knife

        Dexter 12" Brisket Sword
        Global
        Shun
        Wusthof
        *******
        Next Major Purchase
        Lone Star Grillz 24 X 48 Offset

      #3
      Sounds great! Thanks.

      Comment

      • Beefchop
        Charter Member
        • Oct 2014
        • 477
        • Lafayette, LA
        • XL Big Green Egg, Shirley Fabrication 24"x42" Patio Cooker

        #4
        Yeah, watch Noah's instructional videos on YouTube (or on the PBC website).

        The PBC isn't designed to work quite the same way as other pits or cookers so you'll do really well to follow his instructions closely and take tips from members here who have used theirs a lot.

        I've written him a few times and he always comes back with advice to use the cooker as designed.
        Last edited by Beefchop; November 14, 2014, 07:29 PM.

        Comment

        • Steve Navarre
          Former Member
          • Oct 2014
          • 46
          • Denver

          #5
          Yeah, like Beefchop says, watch those vids first, follow their instructions. If your results don't quite jibe, as sometimes happens, though usually not, this forum is a great resource for help, tips and techniques from fellow and experienced PBC lovers. Speaking of love...Love your avatar Spinaker! Eddie Lives! lol
          Last edited by Steve Navarre; November 14, 2014, 08:10 PM.

          Comment

          • Huskee
            Administrator
            • May 2014
            • 15371
            • central MI, USA
            • Follow me on Instagram, huskeesbarbecue

              Smokers / Grills
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              Accessories
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              • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
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              Beverages
              • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
              • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
              • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
              • Most favorite beer: The one in your fridge
              • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
              • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
              • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

              About me
              Real name: Aaron
              Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

              Occupation:
              • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

            #6
            Welcome to The Pit Spinaker! Sounds like you've gotten great advice so far.

            Here's some 'new member' homework for you:

            Head over to the Introduce Yourself channel and give us a little bio- whatever you'd like to share whether a lot or a little.
            Then, when you get a minute check out Pit Boss' Welcome & Announcements channel, as well as the tips posts in that channel. These will help you learn your way around The Pit, as well as set up your signature (tip #1) with your equipment. There's also a post that explains the best way to post nice big pics here... we like to see bragging pictures of your equipment and your cooks. We look forward to hearing more from you! Enjoy

            Comment

            • David Parrish
              Founding Member - Pit Boss Emeritus
              • May 2014
              • 4900
              • Charlotte, NC

              #7
              Use the videos and make sure you use a good digital thermometer to measure pit temps and meat temps (one exception - meat temps not necessary for ribs).

              This will help you understand how your PBC is working and will help you figure out if you're doing things right. The two biggest mistakes of a new cook are not getting the charcoal hot enough at the beginning of the cook before you close the lid and not getting a good seal on the lid when you close it. Either of these mistakes will throw off your temps and negatively impact your results.

              Good luck and keep us posted!

              Comment

              • Clarkgriswald
                Charter Member
                • Oct 2014
                • 148
                • Milwaukee
                • Pit Barrel Cooker
                  Maverick ET-733
                  Weber Charcoal Chimney

                #8
                Originally posted by Spinaker View Post
                I'm doing my first cook right now after doing a dry run earlier today. Can't wait to tryout the ribs.
                How is it going cousin Eddy. The ribs will be good.

                Comment

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                We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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