I know they say to light a chimney for so long of a time and not worry about it, with the vent set at your elevation.
But, being who I am, I had to know. Supposed to be 275-325? Mine is always at about 250 with their recommendations. So I let the charcoal chimney go longer, let it sit open after adding the lit coals. Settles down to about 260. think I might have to open the vent a bit more?
Ok, you're doing the 10 / 10 /10 method? 10 in the charcoal starter chimney, 10 with the lit charcoal in the basket placed in the barrel with the lid off, 10 with the lid on? Please check out this link https://pitmaster.amazingribs.com/fo...g-temperatures
This has a lot of good info. I assume your PBC is new? Once you follow these instructions you may have higher then wanted temps. Until your barrel builds up a nice layer of soot temps run a little high. Good luck!
I wouldn’t complain if I were settled in around 250-260. That’s perfect for most all smoked items. Unless you are doing poultry and wanting crispy skin. I’d keep on chugging along and not worry about it if I were you.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
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Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
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I agree with smn1285 ...unless you specifically want higher temps, just keep on keepin' on. Mine never stays up at 290 like many others, even following fzxdoc's wonderful step by steps. I am happy with the standard ranges of 225-275 so I just let mine fly where it shall.
Mine always tends to drop eventually. Especially when I'm aiming at 325+. I just periodically crack the lid off and on like so many others do. Not a big deal to me for shorter cooks.
Your temps sound about right. I actually crack my vents open more than what it says to do at sea level and I usually can get my temps around 275-ish. But, here’s the thing: The PBC knows when you are watching and it will screw with your head. If you pay no attention to it, it’ll do its thing and make you a happy man.
Yes, I just let my PBC do its thing. I've cooked pork shoulder butts with the temps around 300 and temps around 250 for most of cook and they always come out wlnderful.
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