How do yall plug your holes in the PBC?

[Michael_in_TX]

The universe decided to remind me again today that the PBC (or any outdoor smoker, obviously) is not an oven and that this smoking thing is a bit of an art.

I've got a brisk 10 mph north wind blowing right onto my PBC. My temps are running significantly higher than they did last cook. I let the temp get up to 325 before deciding to try to plug the holes. (Hope that didn't burn/hurt the rub on my chuck roasts too much.)

After a few weird attempts, Making a flat foil piece and bending it into an arc and pushing it into the hole seems to be working. I then wrap the remaining foil around the rebar.

I have three of the four holes plugged in this manner and my temps are bouncing around between 275-280, so it does seem to be working.



(On a side note, I have got to work on getting my temp probes -- Thermoworks Smoke -- through that rebar hole faster. I think I am leaving the lid off way to long trying to do that. The thick fingers of welding gloves are too big for the necessary dexterity. I'll try cotton glove liners next time.)

[Red Man]

I haven’t had to foil the holes since I got my lighting technique down, but I foiled them the same way you did. For the probes...there’s no need for gloves. Put them in before the rebar.

[Greygoose]

I think you might be getting more air from down below
how far open is the bottom vent ?

[Michael_in_TX]

I'm trying not to mess with the bottom vent much, but I do have it at the recommended 1/4 open. When I put the chuck roasts back on wrapped after the hit the stall at 165, temps shot up to 400. Plugging all four holes, quasi-loosely, is bring the temps back down.

[Greygoose]

Pulling the lid to put what ever back in you will get a spike in temp fer sure
the PBC usually settles back in a little
I don’t follow my PBC temps but I do put the probes into what I’m cooking
I do put my nose to the air to "see" what I think should be goin’ on

[kill2grill]

If you have only one re-bar in, wine corks work great for plugging the empty spots. For random leaks around the lid (mine just started to do this again after Thanksgiving) using a large sheet of foil crumpled up along the offending edge should help.

If you keep having issues the next step is to get a 1/2 inch Lavalock gasket to line up along the underside of the lid.

[RustyHaines]

+ 1 on the wine corks. I keep 2 stored with my probes to keep them handy.

[HawkerXP]

Foil around rebar as needed. If I have one rebar out its because I want it hot (poultry) so never tried cork thing. You do need to pay attention, temps will drop and if you're not watching they will go to low.

[HawkerXP]

I see you're using bricks also. That helps for me as well.

[Brookie]

I started with foil but seldom use it now. The solution for me was get a better seal on the lid using Lava lock tape. Before that I was fighting temperature control. Just do it ($20) and your problems will disappear. A slick alternative to foil is to use squares of flexible magnetic sheeting. I used a SF Giants baseball schedule refrigerator magnet. Cut to size and make a hole to fit the rebar. But, I haven’t used them in a long time. As an aside, I don’t know why you would want to run the PBC with one rebar in and plug the other holes with corks. If you are trying to reduce the temperatures just do the above. Have fun. Brookie

[Michael_in_TX]

I'm getting pretty close to going the gasket route. I'm still getting obvious leakage under the lid, even with the bricks on (although they help immensely). But those bricks are a pain to manage. (The best cook was when I used two cast iron pans, as that weight was heavier than these two bricks, but that just isn't practical.)

[HawkerXP]

Once you get a good layer of "gunk" on the lid that helps with sealing. I also put the lid on in the same position. The open handle "C" is pointing to the right. Not sure if this makes any kind of difference.

[FireMan]

Chewing gum. 🕶

[Michael_in_TX]

Sadly, chewing gum turns to syrup at 240 degrees. Also, thank you for the most bizarre Google search I've done this year. (Okay, it's only January 1, but still.)

[FireMan]

Michael_in_TX if you keep it at 225 you should be OK. 🕶
And, you are welcome.