Smoked bacon and didn’t have anything else handy so I set the controller to 170 just to see how long the PBC would keep going. Turns out to be 24 hours.
Takes a a while to come down, but you could hold for a quite while there (wrapped I presume) if needed.
Of of course the fireboard broke up the run into two sessions...
Another interesting cook idea at <200 temps would be a variation of the prime rib recipe from Kenji @ Serious Eats. Kenji calls for a low cook at about 150 in an oven followed by a reverse sear---might be interesting to try out. His oven based method has worked really well for me, but I'm wondering what a PBC cook of a prime rib might taste like.
I would be concerned about getting "cold smoking" right here. The barrel has hot and cool spots at this temp. I’d probably pick a different device to cold smoke and only use the barrel to "hold" if I was already using it. May work though.
John "JR"
Minnesota/ United States of America
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The PBC is tight enough that without the fan on the fire dies quickly. Maintaining this low temperature just isn’t easy I think. Perhaps if I dialed back the max fan setting it might smooth out.
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