PBC Mod: Lid Exhaust Vent

[TBoneJack]

Got tired as hell of having to crack the lid on my PBC to get temps to hold in the 325-350 range for chicken. So I installed this lid exhaust vent. $15.

Works very well.

[Spinaker]

Nice Mod!

[NapMaster]

I'm somewhat surprised more folks don't do that. Easy mod that in my mind that is a no brainer. No plasma cutter needed.

[MBMorgan]

Never did it to my PBC ... but I wish I had.

[Obi-Dan]

I keep thinking about doing it. Just never get around to it. Maybe I’ll be inspired this summer. Looks good. Well done.

[JimLinebarger]

I have one also. It was really hard to drill the first hole. But the other 4 were easier.

[hoovarmin]

Is the part from Weber?

[TBoneJack]

Is the part from Weber?

No. The one made by Weber is very slightly curved to fit the contour of the Kettle lids. The one I got is flat, for flat-topped UDS lids. Here it is:

https://www.etsy.com/listing/5740764...SABEgJN-_D_BwE

[hoovarmin]

Thanks TBoneJack!

[crpeck]

Nice, I stick a probe in my PBC so I kn ow when to go out and crack the lid. This looks way easier and more controllable.
the one on Etsy is 'sold', I found some on e-bay https://www.ebay.com/i/302910300474?chn=ps

[TBoneJack]

I cooked chicken wings with this mod again tonight, and it has made such a huge difference in ease of temperature control.

Before I made this mod, when trying to maintain temps in the 325-350 range, I had to crack the lid. And even then, temps would rise way too high, then I'd place the lid on tight, only to see temps fall below 300. And back and forth it went, like a roller coaster.

Since I made this mod, I can set the top exhaust vent about half way open, and temps settle in at 350-360, with no periodic adjustments required.

[andy.wpg]

Yup, holding temp for chicken is a steady job - but the results are worth it!

This mod is in the near future for me. Thanks for the tip!

[Skip]

I like this mod too! It is probably in my future--soon. Thanks for posting.

[RustyHaines]

I did this mod to my PBC last year with Weber parts. I got real tired of cracking and closing the lid over and over. Quite the chicken and rib cooker with less fuss. You will be glad you did this.

[Skip]

Any special area to put it? In relation to the bottom vent? Just curious for when I get one.

[Brookie]

Another option is to buy some 1/4 rods to replace the standard rebar for hotter cooks. Just saying.

[AverageJoe]

Brookie and kill2grill what rods did you go with. I saw some non-plated steel rods at home depot this size. I didn't find any rebar that was smaller than 3/8 of an inch

[kill2grill]

AverageJoe the 3/8x2ft unfinished steel rebar from Home Depot is exactly what I used. I just ground down the edges a little, painted them with black high temp paint to keep the rust off, and have been good to go for a few years now. Here's the link: https://www.homedepot.com/p/3-8-in-x...0564/309328795

[Brookie]

They are plain steel rods. Use the 1/4” or 5/16” size. Get them at HD or Lowe’s etc. They come longer than needed so cut to size.

[NapMaster]

Thinking about this modification, I have a more fun option.

1. Remove the lid and set it on the ground or prop it up against a large tree.
2. Take out your 45 and shoot 4-5 holes in the lid. You might actually need a 12 gauge slug. Hadn't thought that far just yet.
3. Place a wine cork in each hole. I know all of you have a pile somewhere.
4. Remove or replace as needed for more or less ventilation.

Easy peasy and fun!!!

[hogdog6]

I think a .44 would be perfect. Just put a small sticker target where you want the hole and blast away. 😬

[NapMaster]

MBMorgan 44 will make a hole for sure. I think it would be prudent to measure the wine cork first. Then adjust caliber or gauge as needed. Measure twice, shoot once (per hole).

[Steve R.]

Wait... just so we're clear, are we talking FMJ practice ammo or hollow point defense ammo here? Or maybe that depends on the desired amount of airflow