John & Kathryn appear to be on the right track. I am in the middle of a rib cook on the PBC now and it has been steady-eddy for 3 hrs. This cook I tried opening the bottom vent closer to 1/2 open instead of 1/4 ( I am at sea level). The difference is night&day from all previous cooks I have had. After dumping the lit coals in the basket, I only left the lid off for about 5-7 minutes while I prepped the ribs and thermometer probe. After that I dropped the rebar in and hung the ribs and haven't touched it. It has been hanging around 280-295 degrees.
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
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2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
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Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
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Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
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Instant Pot 6 Quart Electric Pressure Cooker
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Hmmm............if I double that same amount of opening, then you don't think it would be even half open. Looking at from inside the barrell looks like 1/4. I'll take it further next time for sure and I'm going to use the lighter fluid method of starting. A rectangular vent would be easier to see 1/4 open...I think, but that's a mute point.
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For what it's worth Chuck , attached is a picture of where I wound up setting my bottom vent. Also,if you measure straight across from arc to Arc my opening is 1 inch
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I find it strange that at sea level it needs to be half open for a satisfactory cook, that's double the volume of air recommended by the PBC folks. My PBC definitely was behaving yesterday like it was not getting enough air, so I'm going to try to set it a 1/3 open when looking at the hole from inside the barrel, would rather open up just incrementally than a bunch at once. The only variables I see to tool around with that affect temperature over time in such an enclosed environment as the PBC are: 1) how the vent is manipulated , 2) how the charcoal is lit, 3) how the coals may be preheated or not.......I'm sure I'm missing something, but I'll figure it out.
In my view Noah Glanville never appears to concern himself with the actual cooking temperature of the unit as we do here. When viewing the demonstration videos, this is clearly evident.
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​Chuck and Tim E -- I think Noah really wants the PBC portrayed as hands-off cooker, I don't know if that is good marketing or not... probably good.
BUT the difference here in this forum is... we like to mess around with things. People who frequent this forum don't really want hands off... we want to play around with everything about BBQing!
The nice thing about the Webers and the PBC is, if we are too busy to dink around with things... those cookers usually do just fine without intervention.
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7136
-
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Originally posted by PackWolf View PostWas your original PBC first generation and your the current one the newer version? I have wondered if there would be any differences with the higher gauge metal and the porcelain coating as opposed to powder coat. Maybe it takes longer to get the thicker metal to a stable temp... or just more thermal energy to hold it throughout?
Maybe an original PBC owner with a new PBC can answer your question. Sorry I can't. I'd like to have one of those new PBCs just because they're so pretty!
Kathryn
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Founding Member & Owner of SnS Grills
- May 2014
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- President/Owner - SnS Grills
I cook with the old and new PBCs. They're pretty much the same. I don't notice a measurable difference.
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I'm at sea level and I cook with my vent open a little LESS than what is recommended.
I'll fill the basket and take out my 40 briquettes as instructed, and then I use a chimney to get them roaring hot and ashed all over while I do the final preparations on my meat. I often add a chunk of wood to the center of the basket and I set it down on some double layered tinfoil in the PBC for easy cleanup.
I dump the coals and spread them around a bit with the rebar and then I add my meat and Immediately close the lid. My PBC runs steady at 225-230 and if it drops below 220 I crack the lid a centimeter until I'm at 250. From there it drops and hangs at 225-230 again. I may crack the lid 2-3 times per cook, but that is all that has been required.
Perhaps give it a try?
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