Great write up Kathryn. I love the idea of replacing the rebar with a smaller diameter rod. Great idea.
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Doc,
Question(s) from a PBC user: do you have a pit fan like the BBQ Guru PartyQ or are you just using the standard disc? If disc, did you open it all the way or leave it for your elevation? I have a PartyQ (want to upgrade it to the DigiQ for higher temps and faster increases of temp for 2 temp cooks). I have had the temp above what the PartyQ can see but had to have the lid only partially on and the bars out and just use the grate. Did that for a sear on porterhouse steaks.
Oh, btw, great idea and test. Didn't think of cooking at the higher temp. I have been doing it at 230 and then trying to get temp up past 350 for the last 15-30 for a crispier skin. Your method might fix that for me.Comment
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The PBC is not designed to run that low. To get the PBC to run that low, there's a risk of starving the fire and kicking up some pretty unpleasant smoke, as you mentioned. And isn't lump just charcoal without the fillers that KBB has? But as I always say, to each his/her own.
K.Last edited by fzxdoc; July 7, 2017, 05:23 PM. -
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I don't like the unpredictability of lump, but that's just me.
To get rid of that charcoal taste, let the fire burn it off in the first 10 minutes or so after lighting and before adding the meat. Just IMHO.
K.Last edited by fzxdoc; July 7, 2017, 05:23 PM.
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FWIW I used a 3/16" stainless steel rod which didn't have a problem holding the weight of the chicken and sausage basket. I'll snoop around for a look-see at that smaller rebar next time I'm at Lowe's, BarBQ22 , thanks.
KathrynComment
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Thank you fzxdoc for another great write-up. You're bound and determined to get me to buy one of these units, aren't you?
Thanks again, Kathryn and have a great weekend!
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fzxdoc. What would you say is the lowest cruising temp for a PBC? Your obviously the pro everyone asks about PBC questions..
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fzxdoc I have similar questions about temp...have to first say I've read the entire 'bbc lighting/maintaining temps' thread and I learned a tremendous amount so BIG THANKS! I wasn't super happy with the ribs and chicken cooks I've done since owning the PBC, but I think its going to get a lot better in the near future thanks to your tips. I see a great method on cooking chicken but what is recommended for ribs on the PBC - any tips? Do you just run it at its sweetspot - 270?Comment
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stickbit, to my mind, ribs taste better when done at temperatures higher than 225° in the PBC. So yes, let your PBC rock out the temps it's made for and enjoy the food. I like smoking ribs at 270-280° because they taste great and my PBC runs like a little appliance at those temps, nice and solid.
K
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Another great post Kathryn! I always learn something. Thank you for that!! Cheers!!Comment
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There are plenty of PBC experts here in The Pit, BarBQ22 , I'm just one of many who love smoking on the PBC and enjoy writing about it.
In answer to your question, every PBC is different, the pit temp that kicks up bad-tasting smoke from a starved fire in one is not the same for another. That said, many of us PBC users feel that each one should run at its own sweet spot (or higher for poultry). In general the PBC likes to run between 250 and 280°F or so. If you smoke your pork butts, briskets, etc. in that range you will have juicy delicious food.
What I don't recommend is forcing the temperature down to the 220s for long cooks. It can be done and the results can be great. But they also have a higher probability of tasting like charcoal and not like sweet smoke. For that reason, I don't do it. I did smoke a brisket at 225° once on my PBC and discovered that it was no better than the ones smoked at 275°F on the same PBC. So I didn't want to smoke something that takes longer with no advantage in taste, texture, moistness or tenderness.
KathrynComment
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fzxdoc thank you Kathryn... I'm almost there with a PBC. I like the fact that it runs better at 275 ish or higher rather then traditional 225. I'm leaning toward it for cooking chicken drumsticks, thighs kinda thing.Comment
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fzxdoc Thanks for the test! I didn't see you specifically address whether the skin was crispier than the more traditional chicken temps. What do you think? Overall, was it worth the extra effort to cook it hotter like this? From how you describe your results, and the extra fuel it surely uses, I'm leaning toward no. Thoughts?Comment
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Good point, Huskee . I should have mentioned that. No difference in chicken skin crispness that I could tell. I always get crispy chicken skin at 325+*F. But then I always use baking powder mixed with PBC AP rub on the skin and refrigerate the chicken, uncovered, overnight, to help the skin get crispy.
it was fun to smoke that bird at higher temps just to see if the PBC could hold that high a temp steadily for the hour or so that it takes. But would I do it routinely at that high temp? The jury's still out on that. I need to smoke a couple more at that temp before deciding. I want to smoke a smaller bird and also do some chicken pieces.Last edited by fzxdoc; July 13, 2017, 10:35 AM.Comment
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You can force the PBC to run low temps if you use half a basket of coals (mini weber chimney) and banked away from drippings and foil two of the rebar holes.
That's how I smoked bacon.Comment
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Ernest how low did you smoke at? Do you do a lot of meats that way like ribs etc? How would you rate your results? Thanks!Comment
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stickbit I never followed a single recommendation for PBC cooking from day one.
Most of my cooks were with lump charcoal or Kingsford competition. I used less than full basket for cooks up to 6 hours long.
Everything was excellent except my first turkey. It hang too low and got overcooked.
The PBC is capable of doing crazy things when you put it to the test. I abused mine.
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