Finally did my first cook on the PBC

[ColonialDawg]

So, last night I finally cooked on my new PBC. Because time was a factor, I decided to cook a few chicken halves treated with some BBQ rub. Simple yet effective.

There is definitely going to be a learning curve with this cooker, but that’s fine. That’s what makes this fun. It’s all about repetition and repetition just means more BBQ!

My first mistake was forgetting to read the lighting instructions posted by fzxdoc. I filled my basket about 3/4 with Royal Oak Premium Briquettes (because I knew it would be a short cook) and poured a full small chimney full of lit briquettes on top, followed by a chunk of apple wood. My first mistake was not letting it burn for several minutes before putting the lid on. I’m sure that would have changed everything because I had to open the bottom vent completely just to maintain 270 degrees (my normal setting should be 1/4 open as I am close to sea level, although I will likely open it more because I like hot and fast).

My chicken took about 2 hours to cook, which is what I expected. My second mistake toward the end was I cracked the lid slightly to increase the temp (it had dropped to 240) then left to edge my front lawn. When I returned 30 minutes later the temp was at 475. Oops. Didn’t expect that! The chicken was slightly charred but not too bad.

Regardless, it was the best chicken I had ever eaten. The skin could have been rendered better but that is my fault for not knowing the cooker. Regardless, what a flavor! Several of you said chicken is awesome on this cooker and you were all right. I gave a chicken half to our neighbor and they said it tasted "Devine." Not too bad for a not-so-smooth cook.

This weekend, it’ll be ribs.


A little charred but still very juicy. The 2 on the right were sauced so they appear darker just FYI

[RonB]

Good job.

[RustyHaines]

I have found my PBC to be a chicken and rib cooking machine. Get your fire starting/temperature maintenance skills honed for your specific PBC and it will bring you much pleasure !

[EdF]

Repetition, Man, repetition!

[gabulldog]

Looks good to me! Rusty said it, once you get it dailed in, it's a rib and chicken cooking machine. Can do pork butts in its sleep too! Good to have another Dawg PBC-ing!

[fzxdoc]

Good for you for breaking that PBC in with style, ColonialDawg .

In my experience, opening the lower vent wider does not guarantee that the temps will run higher. There is an optimum setting for that lower vent which is at or pretty close to what PBC recommends. If you want the temps to go higher, crack the lid, but keep an eye on it. Those temps can go pretty high pretty quickly.

For chicken, you can get the temps higher by using only one rebar placed diagonally. Or you can purchase some small-diameter steel rods from Lowes to use in place of the rebars. Or both.

Using smaller diameter rods or only one rebar, coupled with a good lighting method will get you those high temps that you're looking for when cooking poultry.

That said, there's nothing wrong with smoking poultry at lower temperatures. It's still tasty and juicy. It's just that the skin is not crisp. Plus it takes longer (2 to 2.5 hours compared with 1 hour). You can always crisp the skin under the broiler or by taking the lid off the PBC for a few minutes right at the end of the cook.

Kathryn

[MBMorgan]

In my experience, opening the lower vent wider does not guarantee that the temps will run higher. There is an optimum setting for that lower vent which is at or pretty close to what PBC recommends.

I absolutely agree with Kathryn ( fzxdoc ). Since you're near sea level, your lower vent should be 1/4 open ... kind of like this:



All temperature control is done up at the top of the barrel, e.g., lid, bar(s), foiling holes, etc.

[New2Cue]

Nice job! Yeah cracking the lid, temps will escalate exponentially quickly on you.

I havent been able to get good crisp chicken skin on my PBC. I’ve tried cracking the lid, using Kingsford Competition, etc. The skin looks gorgeous, but tastes thick and leathery. The chicken on the other hand bursts with juice - it’s very delicious. Interestingly, turkey in the PBC comes out with great crispy skin.

But, since I like crispy skin, I have been running chickens on my gasser rotisserie with box of apple chips going. Really good stuff.

[gabulldog]

Funny, I, too, get awesome skin on turkey but not quite as crisp on chickens. Just the cooking time maybe?

[adamjs83]

Try baking powder. It makes a huge difference.

[New2Cue]

Maybe though I don’t think I smoke whole turkeys for that much longer than whole chickens.

[Spinaker]

With a little bit of practice you will be just fine. The PBC is pretty forgiving. The skin on that chicken is looking good to me!

[ColonialDawg]

The skin wasn’t quite bite-through but it was definitely edible (and very tasty). If I had kept my temps up above 275 or so it would have been perfect.

[Spinaker]

Yeah, I try to run at about 400. ColonialDawg

[ColonialDawg]

Good to know. Spinaker

[JGo37]

Oh man, oh man, oh man I would love to hang a spatchcock spit in a PBC! Your chicken looks good, and practice makes perfect!