First Turkey on the PBC

[RonB]

Congrats on a greqt lookin' turkey.

[GrillinNC]

I'll be doing our turkey on my new PBC. So far I've done a rack of ribs, and yesterday I did a test run with a 5 lb chicken. Both turned out great, although I didn't quite get the temp high enough for the bird. The meat tasted great, but the skin wasn't quite as crispy as I would have liked. She cruised right around 290 for 3 hours. I'll be targeting 330 for the turkey.

Btw, what wood do y'all recommend for smoke with the turkey??

[jecucolo]

Pecan

[fzxdoc]

Cherry.

[JeffJ]

Apple!

[bronzewound]

Your bird looks amazing! I did one a week before Thanksgiving as a test for the big day. It was a flop which I don't blame PBC but the temperature outside the barrel was around 32 degrees and the wind was whipping. I think the air intake was bringing in cold air that the coals and heat being produced couldn't cope with. I left the 12 lb. bird on for 4+ hours and one side of the bird wasn't really done, probably on the vent side, the other side was better but the dark meat wasn't above 140 degrees. At this point thinking the PBC will have to wait until spring or global warming whichever comes first.

[fzxdoc]

Thank you, jecucolo.

K.

[bronzewound]

fzxdoc thank you for the suggestions. I put the PBC away as we've been dealing with temps in the 20's during the day. I do think that getting the fire hotter would have been a good idea. I also tried a new briquette which may not have burned as hot as my other hardwood charcoal. Will give it another try and yes will monitor the internal temp of the PBC.

[Buck Flicks]

Maybe some kind of makeshift wind break? When I go camping, I have a semi-stiff metal sheet that is malleable enough to be folded to block the wind so the burner on my stove can effectively heat the water? Could be something as simple as a couple pieces of plywood and a few cinderblocks to hold them up.

[JeffJ]

bronzewound Temps in the 20's really shouldn't hold back the PBC. Will you be using hooks, grate or the optional turkey hanger? Depending on which there are a few easy tricks to increase airflow at the top so the PBC runs in the 350+ range even on a cold day.

[bronzewound]

I'll give it another shot in the new year. I'd be using the turkey hanger. What are some of the tricks to keep the heat at the top?

[fzxdoc]

What JeffJ said, bronzewound . Haul that PBC out and let it see the light of day. It will reward you with tasty cooks all winter long.

Kathryn

[JeffJ]

fzxdoc Yep! As long as it's not sitting under a blanket of snow mine will get used - I've got some boneless skinless chicken thighs that are going in on Friday to be used in a Buffalo Chicken dip. A year ago in December, this was how my PBC fared (it's on the end):

[fzxdoc]

Well, there ARE some times when it's best to cook inside. Wow, JeffJ what a dump of snow! My smokers and grills are on a covered, screened in back deck so they're a little more accessible. BTW, do you hang those SB thighs or put them on a grate? I'm thinking of trying the PBC skewers on SB breasts and thighs. Any experience with that?

Kathryn

[wcpreston]

I did a butterflied/spatchcocked bird on my PBC this year. DEEEElish.

Only problem I had was the legs came off as I was pulling the bird. Darn thing was that tender. Not sure I would spatchcock bird on the PBC again. (Still tasted fine, though.)

[fzxdoc]

That may have been a one-off. I hang spatchcocked birds and bird halves all the time on my PBC. No nosedives (or leg dives) into the coals so far after dozens and dozens of cooks. Maybe you'll want to try again.

Kathryn

[wcpreston]

It's probably because I did both the back and breastbone.

[Spinaker]

Wrapping the PBC in a welding blanket also makes for a nice layer of insulation for the PBC. It does make a difference but it is not totally necessary.

[JeffJ]

My PBC prefers to be naked. It's kind of an exhibitionist.

[Spinaker]

Nothing wrong with that. JeffJ

[fzxdoc]

Thanks for the laugh, JeffJ