Will be cooking four chickens (8 halves) this weekend for a get together with some friends. I've had my PBC a couple of years and have it figured out pretty well, but this will be the first time hanging 8 pieces of meat. Being that it's poultry I'd like to get the temp soaring and keep it there. Has anyone had any issues keeping temp up on capacity cooks? I have a lid vent I installed so I figure with that wide open and the rebar holes open I should be fine, but figured I'd get some opinions.
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I'd have it at 400 before hanging. -
(Bluecat) if you dumped a full chimney in and left the lid cracked you can get it well over 400 if needed. Sometimes when I finish a cook and have left over coals I'll let it get ripping hot to burn them off and I've had temps over 500 many times.Comment
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So how did the cook go @AdamJG? I did 8 chicken halves a couple weeks ago and didn't get the fire ripping hot enough. The chicken turned out tasty but was a challenge keeping the cook temp even close to 275.Comment
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Went well cgrover60, got temp to about 395 before I hung the chicken, immediately it dropped to 270 so I left the lid cracked until it got back up to about 310. Continued having to crack the lid on and off for the first 40 minutes or so while the meat was still cold but it settled in around 300. Total cook time was about an hour and forty mins to get to 160 in the breast and 175 in the thigh.Comment
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Glad to hear your cook went good. Im overdue for some PBC chicken.Comment
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