Thought it best to go ahead and join the club........I look forward learning more about using the PBC. I cooked for the first time last night and and it didn't go so well. It was a St. Louis cut rack of ribs, had to trim the bottom as it was too long and rested on the handle of the coal basket...............it was a good 2 - 3 inches from the coals and I still managed to burn the bottom end, had to cut the burned bottom away. I'm sure it's me and not the cooker, but I'll be darned if I know what it is. Maybe I had too much coals, IDK.....eyeballed the 1/4 way open on the vent, if it's off, it sure isn't by much.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Welcoem Chuck! You definitely have THE world's best online support for the PBC here and the largest collection of PBC pros anywhere right here at your fingertips. You'll be one of them soon and helping the next newcomer.
Gas Grill: NXR Tabletop/Portable Propane Charcoal: Weber Performer Silver (i.e., 22.5")
Charcoal: Weber OTG 22.5" Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way Smoker: GOSM Propane 38" 2-drawer
Pellet: CampChef/Browning Deluxe PGP24LTD Thermometer: 2 Mavericks, Red backlit Thermapen
Anova Wi-Fi Sous Vide
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Welcome, what was your starting method? My guess is lighter fluid. I only say that because the only time I have burned the bottom (it always is overdone on the very end because fire) was hanging right over freshly lit coals. I try to light one side, hang on the other. If I have a full barrel of ribs I let the temp spike and settle before putting them on and I rotate after an hour.
Welcome Chuck! We have already been talking to you in other threads... I am sure you be happy here and learn a lot! There are some darn fine pitmasters here.
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