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Junior got some upgrades.

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  • Soonerpop
    commented on 's reply
    Dry-ish. Hmm. Humidity has been really high for here, moving those heat index #s right up there. Lots of 100° days in sight, too.

  • JackJ
    replied
    I hate to be nitpicky, but it looks like you've got just a teensy bit more work to do before that Char Broil gasser gets to the "shiny" state. 🙃

    That butt looks awesome.

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  • Scott Wat
    replied
    I don't understand?! whats this thing called cleaning your lid

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  • pkadare
    commented on 's reply
    This is the one I used both on the Napoleon kettle and the PBC. Seemed to fit both perfectly.
    https://www.amazon.ca/gp/product/B07...?ie=UTF8&psc=1

  • BFlynn
    commented on 's reply
    At least you have that "dryish heat".
    Even at 5 am, it's swampy here!

    Having a contest to see if I sweat more from smoking chicken wings or eating the chicken wings

  • Soonerpop
    replied
    Man, the pressure washer needs to come out a my house! But since it's 100 with a heat index of 111 even now, it will have to wait.

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  • mnavarre
    replied
    A little over 7.5 hours it's 205 and probing like BUTTAHHHH. Junior held 280 for the first 4 hours, fell to 265 when the butt was between 165-185, briefly jumped to 320 and then finished around 250. I think I'll call the gasket a clear win.

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    Resting for a bit before I pull.

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  • mnavarre
    replied
    Three hours in, butt's at 150, pit temp is cruising at 280.

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  • Red Man
    commented on 's reply
    For future reference...you need to drill through stainless quickly. Keeping the bit oiled helps as well. If you let the stainless get too hot it will harden.

  • mnavarre
    replied
    So far, so good. Got the butt on at 8:35 AM, temp's holding steady and there's no visible leakage from the lid.

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  • HawkerXP
    replied
    Lookin good! PBJ, PBJ, PBJ!

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  • Alabama Smoke
    replied
    Looks great. BTW, what width tape did you install on the PBC lid? Looks good too. Let us know how or if it improves your cook.

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  • pkadare
    replied
    I just added a gasket to both my Napoleon kettle and my PBC this past week. Did some Ballistic BBQ Chicken on the PBC and didn't see any smoke from the lid. Haven't tried the Nap yet though. :-) I also installed one of the Weber probe grommets on the Nap. That was a chore. Apparently using a cheap step bit when drilling through stainless steel makes for a tough go.

    Leave a comment:


  • Dadof3Illinois
    replied
    You’ve inspired me so tomorrow will be dedicated to a deep cleaning to the cookers!!

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  • Jerod Broussard
    replied
    Sweet. I broke out the power washer a couple summers ago on the pits.

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