PBC came today, just in time to set up to do 3 chickens for family dinner. I have lots of experience with smaller and larger Weber Kettles, with and without Smokenator, but bought the PBC as it seems well suited to my style of cooking.
I did everything exactly as instructed. Live in PA, about 60 miles NE of Pittsburgh about 1000 feet + / - so very carefully set the vet 1/4 open. Outside air temp about 50 degrees. Chickens were about 2.5 lbs each, halved and hung as in the PBC video. Start went well, using King Blue with a couple small chunks of apple. Unfortunately the cook took 3 hours and 45 minutes and then was just barely done. Admittedly the cooker was setting on my small patio, under metal roof and between houses but that is the same place I've cooked for years. Not the best "air" but certainly not the worst either and likely the reason for a bit of extended cook time. Chicken did not taste like coals were smouldering, just sloooow.
After 2:30 I reset the vent to what would amount to 3/8, part way between 1/4 & 1/2 and also cracked the lid a bit but wow, good thing it was family. Temp went up to finish the cook and all ended OK. Unfortunately I did not have capability of measuring temp of cooker as my unit died.
Is this a common experience? Video says 2 hours, no more - no less ! Really ? I will adapt my cooking to the way the PBC works, but nearly double cook times seems out of line. Any suggestions ?
Thanks, Happy.
I did everything exactly as instructed. Live in PA, about 60 miles NE of Pittsburgh about 1000 feet + / - so very carefully set the vet 1/4 open. Outside air temp about 50 degrees. Chickens were about 2.5 lbs each, halved and hung as in the PBC video. Start went well, using King Blue with a couple small chunks of apple. Unfortunately the cook took 3 hours and 45 minutes and then was just barely done. Admittedly the cooker was setting on my small patio, under metal roof and between houses but that is the same place I've cooked for years. Not the best "air" but certainly not the worst either and likely the reason for a bit of extended cook time. Chicken did not taste like coals were smouldering, just sloooow.
After 2:30 I reset the vent to what would amount to 3/8, part way between 1/4 & 1/2 and also cracked the lid a bit but wow, good thing it was family. Temp went up to finish the cook and all ended OK. Unfortunately I did not have capability of measuring temp of cooker as my unit died.
Is this a common experience? Video says 2 hours, no more - no less ! Really ? I will adapt my cooking to the way the PBC works, but nearly double cook times seems out of line. Any suggestions ?
Thanks, Happy.
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