DigiQ or other temperature control device for PBC

[New2Cue]

I've had the PBC for three years now, and love it. Ribs, butts, ham, brisket, turkey, beef loin, smoked brie, etc. all come out great. Just tried beef ribs a couple of weeks ago which probably is my all time favorite. The only thing I don't like on the PBC is chicken, but mainly because I like crispy skin. PBC turns it leathery for me, so I go with my Weber Genesis rotisserie for perfect skin every time.

The one difficulty I have with mine is that it tends to run low, or at least the coals will start going out and the temps drop too much. I'm surprised to see others have problems with it running hot, because my problem has been the opposite. I can crack the lid for a few minutes to get it hot, but then after 15-20 minutes it will fall back down below 250.

I've been thinking about using one of those DigiQ or even the Weber vent to help keep temps up. I've seen some vids of folks modding their PBCs with them, but was wondering if anyone here uses them and would recommend them. Thanks!

[Rfuilrez]

I run a PBC with a HeaterMeter. Holds 225for >18hrs on a slightly overfilled basket. I can get some graphs of cooks with it later If you want.

https://tvwbb.com/forumdisplay.php?85-HeaterMeter-DIY-BBQ-Controller

https://github.com/CapnBry/HeaterMeter/wiki

i would recommend this controller to anyone with any size smoker. It’s amazing.

[Polarbear777]

https://pitmaster.amazingribs.com/forum/grills-and-smokers/charcoal/pit-barrel-cooker/457459-pbc-calibration-tests

[SmokeyGator]

I have the cybercue cloud. It works quite well. I don’t think it works any better than the other digital controllers out there (disclaimer). But yea, I would recommend it! Works amazingly well for me.

disclaimer 2. I don’t have a PBC. I have a Primo. But aside from that, a cooker is a cooker and there is no reason I can think of why a thermostatic controller wouldn’t work in a PBC.

[New2Cue]

Thanks guys - this is all helpful. I'll have to look into adding something like this. Will be nice to have stable temps to not have to go outside every 15 minutes and crack the lid or close it

[hogdog6]

I’m wondering about your temps not being stable, lighting techniques, leaking lid? My PBC is the easiest cooker I have. I fire it up early on a Sunday throw on some ribs go to church for three hours and come home to fantastic ribs. I’ve also done long pork butt and chuck roast cooks and they too are basically set and forget. I’m sure a controller will help with your issues but not sure it’s necessary. "Just my opinion and experiences."

[New2Cue]

I’m wondering about your temps not being stable, lighting techniques, leaking lid? My PBC is the easiest cooker I have. I fire it up early on a Sunday throw on some ribs go to church for three hours and come home to fantastic ribs. I’ve also done long pork butt and chuck roast cooks and they too are basically set and forget. I’m sure a controller will help with your issues but not sure it’s necessary. "Just my opinion and experiences."

These are all good points. It could be my lighting techniques or a leaking lid. On this past weekend's cook (7.7 lb pork butt), I went back to the "lighting your PBC" instructional video and realized that I was putting too many coals into the starter. I had been eyeballing it, but was probably putting 50-60 coals when Noah recommends 40. I also was probably letting the starter run for longer than 15 minutes.

So, on the last cook, I stuck by Noah's playbook. The PBC stayed at 265-280 for a good 5-6 hours. I think I had wrapped in butcher paper around the 4:30 mark. Then the temps started slowly dropping. I've learned I can't let it get below 225 or it gets hard to get the temps up again. So, that's when I started cracking the lid for 10-15 minutes, letting the temps rise to about 300-320, then closing the lid and watching the temps slowly fall.

It could be that my coals are just burning faster. Getting 8 hours out of a basket is about what I can expect. Only one time was the PBC running hot at like 325+ for an extended time, though I'm not sure if it was because of the wood I added that was flaring up, drippings, etc. Otherwise, on most cooks I seem to be losing temperature around 4 hours in. Most likely user error