I noticed after a normal cook that the coals hung in at a low temperature for hours with the rebar in and the lid closed- must be some way to make good use of that fuel. I marinated some thin strips of beef, put on skewers and set the skewers across the rebar- came out great. I then decided that I wanted to try to do this as a stand alone cook. I tried about a third of a basket- way too hot. Like water seeking its level, the PBC just wants to run at 280 even with a light charcoal load. I tried to bring temperature down by restricting both the intake vent and the rebar holes. Temp was too unstable. Next idea was to start just 6 coals and add 4 new coals every hour or so. I got a reasonable temp for jerky but the result had an off taste that I now know is the nasty release from briquettes as they ignite.
Finally figured it out. I load 16 briquettes into a fish grilling basket and place on propane grill to start. Dump these into a little pile in the center of the basket. Add some wood chips, set skewers with hanging beef strips across the rebar and close lid. I had a stable 190 degrees for two hours then a slow drop to 110 over another 2 hours. Jerky was not ready, so I considered starting another 12 or so briquettes to keep it going but was too lazy and just finished it in a convection oven at 150 for another 3 hours. Taste is way beyond any store bought and God knows what they put in it.
Finally figured it out. I load 16 briquettes into a fish grilling basket and place on propane grill to start. Dump these into a little pile in the center of the basket. Add some wood chips, set skewers with hanging beef strips across the rebar and close lid. I had a stable 190 degrees for two hours then a slow drop to 110 over another 2 hours. Jerky was not ready, so I considered starting another 12 or so briquettes to keep it going but was too lazy and just finished it in a convection oven at 150 for another 3 hours. Taste is way beyond any store bought and God knows what they put in it.
Comment