first thing to always check in that situation is the lid - make sure it's soundly on and there are no leaks at all. if needed, add a small rock or something on top of the lid to give it some weight. PBC is usually great at maintaining temps. I assume kingsford blue is what you used?
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Yes, Kingsford blue. I was pretty obsessive. Lid looked fine to me. I actually had a small bag of sand at the ready if i needed it for the lid. Maybe i just need to close the vent a little more, I used the 10-10-10 lighting method. The PBC website says to dump and cook immediately. Guess that may be my next step. The food was really exceptional, so adding coals was well worth the trouble. But it doesnt seem like I should have had to do that. I have been a loyal "egger" for over 15 years. The family said they like the PBC results better! Bittersweet for me. Think my egg is going to get jealous.
I sincerely appreciate all of the responses in this thread. Thank you!Comment
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If your PBC wants to hang out at 340F, you may need to adjust the inlet vent closed a little more. Based on what phoccer did with his PBC, you may want to try that next.Comment
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Thanks kmhfive. I called PBC and spoke with Lester today. He suggested I dump and cook immediately instead of the 10-10-10 method. Think I will try that and see what happens. Everyone on here loves the 10-10-10, though. He also told me the "range" of the PBC is seven hours. But even one of their guest videos says they do a brisket for nine hours. A little confused but I will get it dialed in with some practice.Comment
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