My neighbor and I must have ate between 1 and 2 pounds just while working in the kitchen. She is not too much of a meat fan but she kept coming back. Only three pounds left.
Thank you. We had a horrible spring here in Michigan and Huskee was nagging me to set up my signature so when we finally had a nice weekend day I cleaned up my Weber charcoal cookers and since I had just received the Kettle Pizza attachment I decided to include it in the picture.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Nice job, Frank ( bergmef ) . I've got a few questions:
1.What was your average PBC temperature throughout the cook? Looks like it settled in nicely at 260 deg F.
2. Did you use Kingsford Original?
3. Was the PB bone-in?
You had swell cook time for that size of a PB. It looks delicious. Those snackey bites with nice bark, stolen while pulling the tender PB into shreds are the best!
It did settle in around 260 but the first hour or so made me nervous. It seemed to stay in the 300's for the first hour (close to 350) before I finally started to stuff the rebar holes, 2 of them (yes both bars were used), with aluminum foil. When the temp came down to 260ish, I pulled the foil. I was curious to see if the temp would climb out of the 260-280 that I was expecting. When it start to go over 280, I 'foiled' one rebar hole and that is where it stayed. I wanted to see it go through the stall but I was not home. I use igrill for my temp monitoring and it has a flaw. While it works fine while I'm there, there is no data when my phone is out of reach. I emailed them yesterday and asked if they were planning a version with a RAM chip so it would store the data and the next time in range it would sync and keep going. No response yet (it was Sunday).
Saturday was more ribs and I did my first chicken. Cut the chicken in half like the video, dry rub under the skin and ran the PBC with one bar out and the lid cracked (to keep 325 as my temp).
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Frank, ( bergmef ), thank you for the additional information. I love smoking PBs on my PBC.
When I smoked a brisket yesterday, my temp kept climbing as well. It sounded just like your cook--I foiled the rebars for over half of the 7 hour cook. I knew what the problem was, though. On each suspicious temp climb, I'd go to check and would see wispy smoke coming out from under my lid in the exact area where the seam of the barrel is, between the rebars on the side opposite from the PBC metal plaque. There is a small dimple in the inside edge of the rim there. I had to pound down my lid in that area with my fist after each check of the meat to get the temp to come back down in the 270-280 range.
That wispy smoke coming out at the rim was very hard to see. I temporarily draped a towel over the rebars to block the smoke coming from those holes, and then I would see it.
The minute I pounded down the lid, the temp would drop.
It was a mild day here yesterday--no humidity and in the high 70s, but my PBC ran hotter than normal. As an experiment, I had overfilled the coal basket, anticipating a long cook with that brisket, and at first thought the higher temps were due to that. But I think the culprit is the rim, which I will clean today.
I bet that chicken was yummy yum yum. What rub did you use?
I used the pit barrel game rub on one half and Memphis dust on the other (with some salt). I worked as much as I could under the skin. I wanted to compare the two but it didn't work out, they ate the chicken too fast. I should have done two chickens. With the ribs and then hamburgers and hotdogs on the grill, I didn't think about getting my portions first. Next time.
My lid isn't tight. When I seat it, I can shift it left and right a little. I try to clean that edge and the inside of the lid after each time I cook when I'm doing cleanup.
Comment