I have been puttering around with grilling for a few years now, and last year I finally upped my game by getting a Weber Genesis with the rotisserie attachment. It wasn't until I talked to a friend with a WSM and watched a marathon of BBQ Pitmasters this Memorial Day weekend that I decided to give smoking a try. After reading the reviews on here and elsewhere, I decided to go with the PBC.
I have about a half dozen cooks under my belt now, and smoking blows away regular grilling and oven cooking! Started out with pork loin, then I've smoked ribs a few times, pork butt twice, and this past weekend, I tried a ham (I know, I know, pig is great but I'm going to start trying other meats soon!). All have been really good cooks for me, the PBC makes it so simple!
Since my second cook, I have been monitoring the internal temperature of the PBC. My cooks seem to be settling down around the 230 range or so. That's fine for a short cook like ribs, but my last pork butt at 8 pounds took over 8 hours, and and I had to open the lid to get the temps up to eat by 8:30pm (still came out great). Aside with opening the lid and the bottom vent, this weekend I tried mixing some Kingsford competition charcoal in with the blue and white charcoal, but my PBC still was at the 230ish range. I read the great sticky on how to light the PBC, and I think I might not be letting the coals pre-heat enough. I'm in the D.C. area, so it's possible that the high humidity we have here is causing me issues as well.
Anyway, just wanted to introduce myself to the board. Look forward to learning from you all, and hopefully contributing as well. This weekend I might try smoking a turkey - wish me luck!
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