Received my PBC yesterday. Today, I cooked 3 racks of St L style ribs. They took 4:45 total time. At 4:30, I added some sauce and put them back for 15 more minutes. They were juicy and I was happy. I do have a question though. Everyone talks about how the pit runs hotter than most smokers. Mine didn't seem that hot and now I'm trying to figure what I did. Essentially I'm at sea level (about 80 feet) so I set the vent to 1/4. Did I let my chimney go too long? Should I have left the barrel open after adding the chimney bricketts to the basket? I'll try to add pics of the temp and vent. I did enjoy the ribs ... so did the neighbors.
Thanks,
Frank
Thanks,
Frank
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