Its very windy today here in South Jersey, and I am smoking a pork butt on the PBC. The temps in the barrel, which are usually very stable, are all over the place. With the lid slightly cracked, I can zoom up to 390 or more. Ten minutes later, with the lid in place, I'm down ti 250. I'd leave it there, but it keeps heading lower, almost down to 200. Looks like a lot of up and down and fiddling, which is NOT something I am used to having to do with the PBC. Anyone have any suggestions for a way to get some control of this bucking bronco? (I'm using Weber briquettes, if that makes any difference.) Thanks in advance.
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I suggest an impromptu wind shield. -
I've found that it helps if the PBC is positioned so that the wind is not blowing directly into the bottom vent. Also, as JeffJ said, some sort of wind shield will help. I used to roll my gasser into position to help with that.Comment
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Thanks for the suggestions. A couple hours later now, and the wind may have calmed a bit. In any case the PBC has calmed down (I love this smoker!) and has steadied at about 285, and we are well into the Stall, hanging at 168-ish for the past hour. Plenty of time left so I plan to power ahead without a crutch. Will post photo when done. Cheers all!Comment
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I had first hand experience this past weekend with blustery wind and lower than normal day temp. I confess to thinking that post here over exaggerated how these two factors can influence a cook.
I have a different outlook / understanding since and apologise for my thinking that.Comment
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So it didn't happen if there's no pictures....so here it is: came out great, about six hours start to finish. I gave in and crutched it for the last hour, from about 183 to 203. Yummy as always.
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