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Junior got some upgrades.

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    Junior got some upgrades.

    I went on a barbecue area cleaning rampage yesterday and in the process I finally cleaned the lid on the PBJr. so I could install the gasket that's been sitting on my desk for the last two years.

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    Hopefully that'll eliminate that pesky lid leak. I also moved a bottle opener from it's functionally useless place on the back fence to someplace much more useful.

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    Now I've just got to figure out how it cooks with the gasket. So.

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    Dry brined and in the fridge until tomorrow morning, when we shall see how this goes.

    Plus, every thing went from dirty:

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    To shiny

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    And happy

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    But, really, I think the bottle opener's going to make all the difference.

    #2
    Nice!!

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      #3
      Sweet. I broke out the power washer a couple summers ago on the pits.

      Comment


        #4
        You’ve inspired me so tomorrow will be dedicated to a deep cleaning to the cookers!!

        Comment


          #5
          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.

          Comment


          • Red Man
            Red Man commented
            Editing a comment
            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.

          #6
          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.

          Comment


          #7
          Lookin good! PBJ, PBJ, PBJ!

          Comment


            #8
            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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              #9
              Three hours in, butt's at 150, pit temp is cruising at 280.

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                #10
                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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                Comment


                  #11
                  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.

                  Comment


                  • BFlynn
                    BFlynn commented
                    Editing a comment
                    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
                    Soonerpop commented
                    Editing a comment
                    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.

                  #12
                  I don't understand?! whats this thing called cleaning your lid

                  Comment


                    #13
                    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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