Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

First cook with my one day old PBC ...

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    First cook with my one day old PBC ...

    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

    #2
    Frank that actually looks pretty good. Just keep doing what you're doing.

    OK one thing, was that basket FULL of charcoal? looks like you may not have filled it quite all the way.

    Comment


      #3
      I think so. I poured them in till I thought it was level, then I took 45 out and started them in the chimney. Then poured them into the basket and put it in. It still had some just now, I had to pull the basket and extinguish them tonight. I started the fire at 11:30am

      Comment


        #4
        Sounds pretty good. Next time if the temp dips lower than you like just crack the lid slightly (1/4") for a few minutes. Watch your temp the PBC can heat up fast.

        Comment


          #5
          I think that temp profile looks pretty doggone good, bergmef , just to echo David Parrish 's comments. In my experience (I've only cooked on 2 different PBCs) each PBC cooks at its own best temperature. I wouldn't want to cook ribs much higher than 280 or so, and your PBC did just that, tapering down as time went on, as expected.

          You may want to open your vent just a bit more than the 1/4 way. I have found on my PBCs that a bit more intake air than specified for my altitude works great. After that, a wider-open lower vent does virtually nothing. As with many things in BBQ setups, there's a sweet spot.

          I don't extinguish the coals; I just let them burn themselves out overnight. For the cost of charcoal, I don't figure I'm saving much by trying to re-use what's left in the basket. That said, a lot of folks here extinguish their coals for future use. One Pitmaster here, as I recall, dumps 'em in to an ash bucket with a lid.

          The ribs sound great. What's next on the list to cook?

          Kathryn

          Comment


            #6
            Yours got up to temp fine, but it got too low for my taste and the fact that it spikes so high and so quickly there at the end tells me you have a PBC like mine, go ahead and open that bottom vent to about twice what you have now and try that. Also as soon as you dump the coals let it sit with no lid for 10 minutes, then put the lid on and let it cool down to 300 or less and then hang your food on.

            Comment


              #7
              Considering you were cooking St. Louis ribs, and they were done in 4:45, I would think your temp isn't going too low by any stretch. I can't see you temp profs pics though, but that's pretty quick for St. Louis.

              Comment


                #8
                Kathryn and John

                I think I will open the bottom vent a little more. I think the way it faded in temperature is what made me wonder about how it started, was it hot enough ... etc. It also made me wonder if it would handle the time to do a pork butt or something that would take longer. As for next, I have some chicken thighs (wed) but I hope to try a small (is 6 or so pounds small?) pork butt on Friday.

                On extiguishing the coals, I did it this time because I couldn't leave the cooker there, in the middle of the driveway. I have to get a few pavers to extend the grilling area.

                Thanks for all the responses,
                Frank

                Comment


                  #9
                  The first couple of times I did ribs I didn't monitor the temps, but this weekend I did. Four racks of St. Louis cut ribs were done in three hours. I am at 165 ft elevation, and it was a warm day with low humidity. This is what I saw, with the vent open 1/4. From now on I will probably not worry about the temps and just enjoy the ribs.

                  Start 329o
                  15 minutes 257o
                  30 minutes 233o
                  45 minutes 243o
                  60 minutes 237o
                  1.25 hours 244o
                  1.50 hours 242o
                  1.75 hours 241o
                  2.00 hours 240o
                  2.25 hours 256o sauced ribs
                  2.50 hours 247o
                  2.75 hours 239o
                  3.00 hours 241o ribs are done

                  Comment


                    #10
                    That looks like a nice solid cook, Yno. How did the ribs turn out?

                    Frank ( bergmef ), makes sense, putting those coals out. The first few months I had my PBC, I cooked on the side terrace, figuring the concrete wouldn't be damaged by the heat coming from the bottom surface of the barrel. I stuck a candy thermometer underneath and monitored the temperatures just to check. I'd store the PBC, covered, in the garage, when not in use.

                    Then convenience won out and I moved the PBC to the screened-in, enclosed deck, just outside the sliding glass doors to the kitchen. MUCH more convenient. The PBC sits, covered and well-protected from the elements there.

                    However, I didn't want to damage the Trex decking, so I made a sandwich of two cement-surfaced mats with a felt-type grill mat in between. I always err on the side of safety, hence the 3 (!) mats under my PBC. It's worth the peace of mind. Inadvertently dropping a burning coal on the deck is a concern as well, so the large mats help avoid that potential problem.

                    I got the mats at Lowe's:

                    Here's the fiber one: Click image for larger version

Name:	Fiber Grill Mat.JPG
Views:	13
Size:	23.2 KB
ID:	99267


                    And here's the cement-covered one:
                    Click image for larger version

Name:	Cement Grill mat.JPG
Views:	15
Size:	28.0 KB
ID:	99268


                    Kathryn

                    P.S. My husband always tells friends that my PBC cost $300 but all the accessories I continue to buy for it cost $1000 . That guy is such a kidder.

                    Comment


                    • Yno
                      Yno commented
                      Editing a comment
                      fzxdoc, I added a post with pictures to my other thread, "Second set of ribs on the PBC". They were great, and so are the leftovers.

                    #11
                    My area is grass where I am ...maybe was, going to put it. The only drawback on the deck would be the two kitchen windows and the screen door (smoke).

                    So if I get a 10 pound pork butt, I should cut it in half?!?

                    I'm sure he doesn't kid too much, he does get to reap the benefits (good food).

                    Comment


                      #12
                      How much time do you have to cook the butt? My last 8 pound butt took me almost 9 hours, and that was with trying to crank the temps up so I could eat before midnight I'd think about cutting it in half and getting the extra surface area for bark and smoke.

                      Comment


                      • Jay in Ames
                        Jay in Ames commented
                        Editing a comment
                        Did you wrap it in foil, or just power through the stall? Wrapping (crutch) takes a load of time off. I'm speaking from offset grill experience, but I'm sure a PBC works the same way.

                      #13
                      Welcome to the PBC club bergmef! The folks hereabouts are a great bunch and full of great tips/knowledge!

                      Comment


                        #14
                        Thanks PappyBBQ

                        New2Cue I have no time schedule, I plan to put it on early and I can keep it in a cooler if it is done early. How long can I keep it in the cooler before I need to think about getting it in the fridge? I might end up doing the quick cooldown and use it the next day.

                        Comment


                        • Jay in Ames
                          Jay in Ames commented
                          Editing a comment
                          Not New2Cue, but you can wrap it and keep it for a pretty long period. I've finished a prime rib for Christmas dinner, wrapped it, went to Christmas Eve Service with the candles, come back, and served, easily 2 hours. It was still plenty hot. Danger zone is between 40 F and 140F, so outside of that should be good to go!

                        #15
                        Jay, sorry, I couldn't figure out how to directly reply to your comment. I crutched it after it hit 160 per the PBC website. It was stuck in the high 150s for probably 45 minutes though. I probably should just just crutched it earlier. Now I know!

                        Bergmef, I'm pretty new to smoking so unfortunately I can't answer your question. Hope someone else can!

                        Comment

                        Announcement

                        Collapse
                        No announcement yet.
                        Working...
                        X
                        false
                        0
                        Guest
                        500
                        ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                        false
                        false
                        {"count":0,"link":"/forum/announcements/","debug":""}
                        Yes
                        Rubs Promo

                        Spotlight

                        These are not ads or paid placements. These are some of our favorite tools and toys.

                        These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                        Use Our Links To Help Keep Us Alive

                        A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


                        The Pit Barrel Cooker May Be Too Easy


                        The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

                        Click here to read our detailed review and the raves from people who own them


                        Blackstone Rangetop Combo: Griddle And Deep Fryer In One


                        The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

                        Click here to read our detailed review and to order


                        Finally, A Great Portable Pellet Smoker


                        Green Mountain’s portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

                        Click here to read our detailed review and to order


                        Groundbreaking Hybrid Thermometer!

                        Thermapen One Instant Read Thermometer

                        The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

                        Click here to read our comprehensive Platinum Medal review

                         

                        Comprehensive Temperature Magnet With 80+ Important Temps

                        Amazingribs.com temperature magnet
                        Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

                        Click here to order.


                        Grilla Pellet Smoker proves good things come in small packages

                        We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
                        Click here for our review on this unique smoker


                        Is This Superb Charcoal Grill A Kamado Killer?


                        The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

                        Click here to read our detailed review of the PK 360

                        Click here to order directly and get an exclusive AmazingRibs.com deal