First PBC cook under way...

shify

Club Member

Joined: Jun 2017

Posts: 1330

Location: Westchester County, NY
#1

First PBC cook under way...

June 3, 2018, 02:05 PM

I finally got a chance to fire up the PBC after having it sit on my deck for a week and a half begging to be used. Opted for split chicken halves and Italian sausages (mostly hot and two sweet sausages for the little one).

For my my first use, I decided to stick with the PBC recommended starting method of 40 briquettes lit for 15 min in a chimney then dump and cook immediately. Took me about 5 min after dumping to get the cook underway.

Using the hinged grate, I have a handful of sausages on the grate and hanging the two chicken halves. Pit temp seemed to spike at around 375 and is currently settling down. It’s pretty windy here in NY today so curious what that will do to temps.

Sausages look they are cooking quick. Stupid probe in the chicken isn't working right so will just have to keep my eye on those... back soon with updates

Last edited by shify; June 3, 2018, 02:09 PM.
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Likes 6
MBMorgan

Club Member

Joined: Sep 2015

Posts: 8596

Location: Colorado

> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
#2

June 3, 2018, 02:09 PM

Originally posted by shify View Post

Pit temp seemed to spike at around 375 and is currently settling down.

Don't let it settle too much. Chickens and sausages are happiest at or above 350. Enjoy!
Comment
fzxdoc

Founding Member & Pit Barrel Cooker Queen

Joined: Jul 2014

Posts: 8203

My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners

Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill

Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732

Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.

Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer

Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker

Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets

BBQ Dragon and Dragon Chimney

Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
#3

June 3, 2018, 02:14 PM

Sausages will be "done" at 165°F but I like to take them to 180°F or more to make the casings more crackly. Gosh, that looks like a great cook-in-progress, shify ! Put them in the oven on Warm until you're ready to broil them for a minute or two right before you serve the chicken.

Kathryn
Comment
1 - 2

2 comments

#3.1

OSB commented

June 3, 2018, 02:37 PM

Editing a comment

I usually reverse sear my sausage but I'm going to try your method fzxdoc and see how they come out. Just smoking them seems boring after reverse searing them.

#3.2

Henrik commented

June 4, 2018, 02:08 AM

Editing a comment

Crackly casings FTW!
RonB

Club Member

Joined: Apr 2016

Posts: 20403

Location: Near Richmond VA

Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
#4

June 3, 2018, 02:31 PM

Tasty lookin'.
Comment
VideoWolf88

Club Member

Joined: Mar 2018

Posts: 233

Location: Rickman, TN

Charbroiled Tru Infrared gas grill
Pit Barrel Cooker
Maverick digital thermometer
#5

June 3, 2018, 03:29 PM

Great start!
Comment
Nate

Former Member

Joined: Apr 2015

Posts: 3773

Location: Quarantined
#6

June 3, 2018, 03:43 PM

Look how clean it looks!!! I remember when mine looked like that...

enjoy!
Likes 1
Comment
shify

Club Member

Joined: Jun 2017

Posts: 1330

Location: Westchester County, NY
#7

June 3, 2018, 04:03 PM

Cook completed. Took sausages to 165 which was super quick let them cool slightly and then finished over super high heat on the grill.

Chicken came off at 160 in the breast. Took about 1:30 for the chicken. Satisfied with my first cook.
Likes 3
Comment
1 comment

#7.1

fillirican commented

June 6, 2018, 05:14 PM

Editing a comment

Looks really tasty!
MBMorgan

Club Member

Joined: Sep 2015

Posts: 8596

Location: Colorado

> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
#8

June 3, 2018, 06:02 PM

Looks mighty good ... congrats! BTW, what temp did it settle down to?
Comment
1 comment

#8.1

shify commented

June 3, 2018, 08:26 PM

Editing a comment

Settled around 285-290ish
fzxdoc

Founding Member & Pit Barrel Cooker Queen

Joined: Jul 2014

Posts: 8203

My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners

Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill

Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732

Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.

Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer

Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker

Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets

BBQ Dragon and Dragon Chimney

Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
#9

June 3, 2018, 06:21 PM

Wowza. Looks great, shify . I love seeing a smoke ring on sausages. Was the chicken nice and moist with crispy skin?

Kathryn
Comment
1 comment

#9.1

shify commented

June 3, 2018, 08:29 PM

Editing a comment

Chicken was very moist. Even the breast worth eating!. I’d give the skin an 8 out of 10. Crispy but has potential to be better.
RonB

Club Member

Joined: Apr 2016

Posts: 20403

Location: Near Richmond VA

Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
#10

June 3, 2018, 09:05 PM

Tasty lookin' results.
Comment
Obi-Dan

Former Member

Joined: Feb 2016

Posts: 474

Location: Jersey Village, TX
#11

June 4, 2018, 09:43 AM

Man that grate is so shiny. Food looks wonderful.
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