So I'm going to do a test run this weekend w Turkey on the PBC. I've got 23 mouths to feed on Thanksgiving and it seems the PBC is the only way I can handle that capacity. I'm thinking I'll either cook 3 14lb turkeys or 2 and then do some turkey porchetta. Anyway, I'll be splitting my turkeys in half and hanging the two halves this weekend to get a sense of timing. I've only used the PBC in the summers, is there a big difference in the amount of time a full basket will last in cold weather? Any idea what the cook time is likely to be for 1 turkey cut in half and hung? 2 the same way? Am I correct in assuming that it will take longer for two?
I think the basket will last plenty long for the three turkeys. I just did one this past Sunday (spatched not halved) and it took about two hours. Granted, it was only a 10lb bird but I think that basket usually will cook for 8 hours or so - plenty of time for three birds I'd think.
John "JR"
Minnesota/ United States of America
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You will be fine with one basket. I cook all through the Minnesota winters with mine, no issues, brother. You will get 8 solid hours. I don't really think it will be any longer if you are doing 2 turkeys, the PBC can blast through that. It may take a bit longer but not much longer.
I would run the PBC at about 350 F to 400 F, and make sure the fire is good and established before adding the meat.
If you run that hot, it will take about 2-3 hours. If that is too fast, you can always shoot for the standard 275 F PBC temp and then it will take about 6 hours or so. I think it is a good idea to bump up the temp at the end of the cook just too crisp up the skin.
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FWIW, when I cram three 6-lb chickens and a couple hangers of sausages in my PBC, the chickens take about 15 to 30 minutes longer to cook, with an overfull basket of Kingsford Professional. I also have to keep the lid cracked throughout most of the cook. A lot of bird juice drips on those coals, so have them good and hot before adding the turkey herd, as Spinaker suggests.
Kathryn
When I smoke poultry is when I most wish that the PBC folks would offer optional lids with an air intake regulator on them. I know I could do that myself but really don't want to mess with it.
Last edited by fzxdoc; October 31, 2018, 09:40 AM.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Are you planning on using your Primo for the 3rd turkey? I don't see cooking 3 large turkeys at once, even split, in an 18.5" diameter cooker, but maybe I am underestimating its capacity.
So this weekend I'm going to see what that actually looks like. You may be right. I can't use the Primo bc w aren't going to do this at my house and I don't want to transport it. If I can't fit three birds in the PBC, I'll sous vide a couple Turkey porchettas and fry them to finish.
JCBBQ that makes total sense to transport the PBC. That is one of the reasons I would probably have to justify the PBC - for a transportable cooker. I am sure not taking my Performer + SNS or offset anywhere - at least not easily. I've transported both before but it involved my pickup truck and ramps, and I swore I would never move that offset out of the backyard again last time I did it!
jfmorris last time I took and offset to a football game (Chargers - Qualcomm, SD), it tipped over while LEAVING and put a dent in the OUTSIDE of my wife's Tacoma bed.
Spinaker and fzxdoc So I'll keep the lid cracked the whole cook. How big of a crack do you use to maintain around 350? I just haven't played around with it enough to know. Usually I'll crack it at the end to crisp up chicken but I'll want cook these a little faster than if the lid is closed.
I keep it cracked also. I just find a small twig in the yard about 1/4†diameter and put it on one side. Use a thermometer because you want the temp around 350. I usually do that about 5 minutes then close the lid. It is kind of a back and forth deal. It really isn’t a complicated thing just trying to add a little more oxygen.
Something else I did when I cooked 2 briskets. I made a little shim out of foil and slipped it be tween the lid and barrel. It doesn’t take much. It took a little trial and error. Eventually I got the barrel stable. It really is an awesome cooker.
So I'm going to do a test run this weekend w Turkey on the PBC. I've got 23 mouths to feed on Thanksgiving and it seems the PBC is the only way I can handle that capacity. I'm thinking I'll either cook 3 14lb turkeys or 2 and then do some turkey porchetta.
42 lbs of turkey for 23 mouths seems like a lot.
When you do turkey porchetta, do you use just the breasts or do you do an entire turkey ballotine?
Just the breasts. Yeah, I'll report back after this weekend's test run. But I just picked up 16lber and now I really think 2 birds and a large porchetta will be enough. But 8 of them are 20 somethings who eat a LOT.
I haven't used briquettes in the PBC since I finished my 3 bag of Kingsford blue. Way too much sand ash to deal with. I've been using nothing but lump (Royal Oak) for the last two or three years. Far less mess and a great tasting cook. I still get about 8 hours on a full load too.
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