Newbie to the PBC here. Question on temps. When Pit Barrel says it runs at the temps they state, is that with or without food in it? No doubt adding food will drop the temp down in the cooker? I’m expecting 275-300 degree temps inside but don’t get that with food and the rods in place. I’m way under 2000ft level, vent is quarter open and temp outside today for my cook is roughly 32 degrees out and no real wind. I have six slabs of ribs in it right now and my Maverick thermo says the temp inside with meat is 220. Sometimes goes lower. I cracked the lid and it has gone up to 246. I have to keep cracking the lid to get temp up. Should I be shooting for a consistent temp inside or just fire it up, put food in and don’t worry about it? I am using the smaller version of Weber’s chimney to light coals. Am I not waiting long enough for them to get hot before dumping them in? I thought I read Noah stated that they are able to smoke at temps -15degrees below outside air temp. I got this for xmas and have been using it almost every weekend.
Thanks!!
Thanks!!
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