Hey y’all, I have PBC brat holders gettin’ ready to use for first time. What’s your average time for brats right out the fridge? Thanks much!
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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
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gasser
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18" drip pan for WSCGC
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Takes under an hour (around 45 min?) to get them to 165°, the safe-eating temp. I take mine up to 185° because I like more snap to the skin. Also, that's running the PBC hotter at 300°+. I don't have the PBC sausage hanger--I modded a few hangers to fit into my PBC--the main difference is that mine hold 6 brats/sausages whereas the PBC hanger holds 4.
KathrynLast edited by fzxdoc; May 22, 2020, 06:35 AM.
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lefty_burns, I bought a few of these and cut the handle down to fit in my PBC:
I'll dig up a photo and post it. Basically, one handle is cut off so the hanger can be suspended from the rebar or from a hook.
If you need any more info, just let me know. And P.S. I'm glad I could help with some PBC info. It's a sweet cooker. I'm sure you'll enjoy using yours.
KathrynLast edited by fzxdoc; June 24, 2020, 07:15 PM.
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Thanks for that link fzxdoc, in your research, did you ever come across anything negative about using non-stick in a grill/smoker. I know the Pit Barrels will run hot, and I was concerned about the potential for the coating melting/cooking off in the heat. I found this kind in my search, not sure if it's safer/preferable. Thanks for your input!
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lefty_burns , I have not found anything specific to non-stick cooking surfaces and smoking temps. The sausage hanger you found will work fine once you whack that handle off. The loop on the other side is perfect for sliding onto a rebar or hanging from a hook. I like using a hook for the convenience but it puts the lowest sausage a bit too close to the fire, so I have to keep a closer eye on it.
Kathryn
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