Pit Viper + Fireboard fan mod for PBC

[fzxdoc]

Bringing this back up to the top. I read on a post that AverageJoe made on another topic that Pitmaster IQ temp controllers has an adapter specifically for the PBC. I went to the website, but there's no photo of it up yet. I wonder if I could use a Pit Viper+Fireboard Controller with it.

Anyone used this adapter yet?

Kathryn

[RichRybak]

Thank you!

[dshein01]

I did use the tape to try and make it as air tight as possible, but to be honest, even wit ha slight gap there was little issue with temp control

[dshein01]

I just attached it on the outside of the barrel, the way the adapter lined up there would have been no way to get any decent seal / connection inside

[RichRybak]

dshein01 Last question...I promise....the flue tape....inside and outside the barrel or just outside?

The reason I ask is bc I screwed the hole but there is still a minor gap on the bottom. Ty!

[RichRybak]

Ty!

[dshein01]

the big part (assuming that means part that sticks out) goes outside (only way it fit on mine, the curve of the adapter forces it that way)

[Spinaker]

Nice! Who doesn't love a good mod?

[RichRybak]

The big part of the adapter inside or outside of the barrel? Thank you!

[dshein01]

It felt secure to me (attaching the pit viper to the adapter requries it of elbow grease), but I also treated it fairly gingerly to make sure it wouldn't fall out.

At the end of the cook, when I tipped over the barrel and shook it a bit to get rid of some leftover ash, the dome adapter did not move at all

I may end up screwing in the adapter for a more secure fit, but it worked perfectly now!

[dshein01]

Assuming you are referring to attaching the adapter directly to barrel (let me know if not).

Put on a good amount of the flue tape to hold it down fairly tightly and tried to bend the adapter slightly to match the curvature of the barrel. Ended up using tape around each edge for a full cover and then also added a second layer of tape to keep it secure.

[RichRybak]

Did you find that it was steady as if you did screw it in? Can you give a little more detail on the install? Thank you!

[Jerod Broussard]

Great, neat job. Mods by other folks look to be more well-planned than mine, or just plain planned.

[RonB]

Congrats on figurin' it out.

[dshein01]

Wanted to share approach adding pitviper to PBC, had done some reading from older posts and wanted to attempt to mod PBC slightly with a pit viper fan and attachment for the fireboard since I didn't see anything in past 2 years for people adding a fan to the PBC

Approach:

- Bought some high-temperature flue tape (https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1) to close up any leaks
- Took off the opening at bottom (fairly easy) and lined up the XL Grill Dome Adapter (https://www.bbqguru.com/storenav?ProductId=17) and "attached" it to PBC just using the tape (surprisingly it held well with a fairly minimal leakage about 1.5 hours into the cook



First cook:

- Had some people over so cooked 8 chicken halves marinated the night before with some homemade harissa (figured this would be a good test to see if I could keep the PBC running in the 325-350 range with that much meat hanging)
- Started off the PBC with 42 kingsford briquettes in a 10/10 lighting method (the first 2 steps of @fxzdoc method)
- Put in rebar and temp probe and set fan for 375 to start to deal with temp drop
- Added chickens and dropped target temp to 335 (was hoping for 325-350 range)



Overall

- Surprised how well and easy the cook was, had been dealing with some temp issues myself suddenly and for such a high volume cook was incredibly easy to keep the temp up in the PBC
- Chicken came out perfectly cooked and juicy with bite through skin that everybody raved about
- The fan did a great job of stabilizing temp (the times it turns off and temp drops is me opening the barrel), was great to just set-it and forget-it but still be able to get that PBC flavor
- May end up attaching the dome adapter more strongly to the PBC with some screws and sealing it a bit more, but excited to try this on a longer cook (thinking a hybrid carnitas style pork shoulder)


(I realized with all the people over I forget to take a picture of the actual chicken...but since I also made some burgers on the Napoleon I have about 2.5 chickens of leftovers for me + fiancee for the week...life is rough )