I've had a PBC for 3 years , the high temps give a faster cook. But there is no way I know of to lower the temperature to where it should be. And the smokiness of the foods is nowhere near what I'd like it to be.
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JP what ya’ll doin? First I’m wonderin about coals, how many, how many are ya lightin & if ya have a serious leak or sumthin. Second, a chunk or maybe in yer case 2 or 3 ought a take care of the smoke that yer aimin fer. -
What temp are you trying to achieve?
In my opinion there is no real need to lower temps. If started as per instructions most find it likes to run around 270ish. If you want to cook at a higher temp, remove one of the rebar. This will get you into the mid 300's.
If you find the temp is getting away from desired, a couple of bricks on the lid and / or a little foil around the rebar holes will bring it down.
As stated, add more wood for more smoke flavor.
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I’ve had a PBC since 2017. Probably still the best $300 I ever spent. Though the new Traeger is definitely growing on me.Comment
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Do not own an PBC but there are plenty here who do and you will get a tone of guidance. Welcome from Virginia!Comment
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I love my PBC. I was intrigued by Traegers when they first came out but couldn't afford the larger size I wanted. You can't beat the footprint of the PBC. It's a rib cooking a machine, up to 8 at a time. You can do 2 pork butt easily, four chickens (halved and hung), o a couple of briskets. My PBC has made me look good with family and friends all for less than $400.Comment
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Salutations from Hays, Kansas!Comment
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