Well, just finished my third cook and to be honest, I feel like I'm running a COS. My PBC just can't maintain a temperature range unless it is in the high 300's low 400's After the discussion last night, it was recommended that I only use 20 briquettes in the chiminy. I followed the procedure as instructed and after hanging the meat, this is what went on. Oh, I was cooking two racks of beef back ribs.
Once the meat was hung and the lid placed, the temp held at 180, most likely because only 20 coals were fired. I opened the lid and let the fire breath. When the temp with the lid off started to rise above 225, I placed the lid back on, and the temp dropped a few degrees and settled. Took the lid back off and let the temp
rise above 260 before placing the lid back on. The temp stayed at 265 so I let it be. This process took about 20 minutes.
After 10 minutes at 265-270, the temp started to climb and when it reached 310, i plugged the rebar holds with foil. Soon the temp settled to 280 and then fluctuated between 270 and 290 for the next hour; so now I'm just over 1.5 hours into the cook. Great, now I can leave and start the sauce with thermometer remote in hand.
About 15 minutes after I leave the PBC, the temp starts to take off again. I literally saw the temp at 285, looked away for a few seconds, and it was at 325. By the time I go outside, the temp had leveled off at about 360.
I had not opened the lid since I had to raise the temp at the beginning of the cook, but since I was about 2 hours into the cook, I wanted to check the ribs. Big mistake. The temp shot up to over 400. I re-opened the lid, removed the ribs and finished in the oven.
Since the cook was done and the PBC still hot, while waiting for the ribs to finish in the oven, I went back out and ensured there was little to no gap around the rebars and closed the bottom vent, the temp stayed above 400 for over an hour before I gave up and dumped the coals.
Am I missing something? Because right now, I see no advantage of using the PBC for any more cooks. Between my COS and gasser, I can get the same results or better with the same or less effort and a lot less fuel. I'll keep at it but the thrill is disappearing quickly.
Once the meat was hung and the lid placed, the temp held at 180, most likely because only 20 coals were fired. I opened the lid and let the fire breath. When the temp with the lid off started to rise above 225, I placed the lid back on, and the temp dropped a few degrees and settled. Took the lid back off and let the temp
rise above 260 before placing the lid back on. The temp stayed at 265 so I let it be. This process took about 20 minutes.
After 10 minutes at 265-270, the temp started to climb and when it reached 310, i plugged the rebar holds with foil. Soon the temp settled to 280 and then fluctuated between 270 and 290 for the next hour; so now I'm just over 1.5 hours into the cook. Great, now I can leave and start the sauce with thermometer remote in hand.
About 15 minutes after I leave the PBC, the temp starts to take off again. I literally saw the temp at 285, looked away for a few seconds, and it was at 325. By the time I go outside, the temp had leveled off at about 360.
I had not opened the lid since I had to raise the temp at the beginning of the cook, but since I was about 2 hours into the cook, I wanted to check the ribs. Big mistake. The temp shot up to over 400. I re-opened the lid, removed the ribs and finished in the oven.
Since the cook was done and the PBC still hot, while waiting for the ribs to finish in the oven, I went back out and ensured there was little to no gap around the rebars and closed the bottom vent, the temp stayed above 400 for over an hour before I gave up and dumped the coals.
Am I missing something? Because right now, I see no advantage of using the PBC for any more cooks. Between my COS and gasser, I can get the same results or better with the same or less effort and a lot less fuel. I'll keep at it but the thrill is disappearing quickly.
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