thanks, you summarized my thoughts exactly. i like the cooking versatility of the okj , but either would seem to be a good choice. largely, it will come down to my skillset and ability.
looking forward to the smoke filled fun.
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many thanks for all the help and comments. no diss on the PBC, versatility of the OKJ at this point. will pull the trigger and buy something later this summer. oh and im in louisiana. mercy but it's hot!
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Nice job. I am not one to go deep into explanations. I usually just refer to our wonderful channels section for all the tried details. I hope everyone understands I do not work for PBC nor do I receive compensation from PBC. I like to have fun with this as that is about all I can do on this site with so many extraordinary and talented people. ..., ..., ...! -
HawkerXP brings up a good opportunity to refine term definitions. On subjective things like "best charcoal", "good smoke", "tender", and so on we all throw those around as if there's only one standard. Of course that's not so, it's based on what that term means to the user. As it is with "fiddle around with temp management". I find examples with more explanation are sometimes more helpful. A few days ago I did a brisket point cook on the Bronco. I set it for a 250ish degree at the grate cook and it ran steady in the 250-275 range for most of the 7.5 hour cook. I did have to adjust twice in that time. Once mid cook or so when it was climbing up to near 300, and then later toward the end when it started to drop and went under 250 by a few degrees. I attribute that to my use of lump rather than briquettes. I've been playing with a variety of brands of lump recently. On this cook I laid down a layer of Fogo Quebracho on the bottom of the basket and topped it with Golden's lump (which I believe is packaged by B&B, but only a guess on my part). My guess is that the 300 spike was perhaps the result of the Quebracho going off as Fogo claims it burns hotter. Maybe. The drop toward the end was the likely result of the lump thinning out as the volume of charcoal available diminished. Once at the end of the 7.5 hour cook I shut down both dampers and when the fire was out there was roughly 1/4-1/5 of a basket of remaining coals. So there's some clarification of how much management was needed.Originally posted by HawkerXP View PostIf you are one who likes to fiddle around with temp management then certainly go with the OKJ.
When you come to your senses I'm sure they will still be making the PBC and PBJ.
PBC! PBJ!
Oh, and to follow on the inspiration of our buddy Hawker...…………………..OJB, OJB, OJB
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If you are one who likes to fiddle around with temp management then certainly go with the OKJ.
When you come to your senses I'm sure they will still be making the PBC and PBJ. PBC! PBJ!
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Thanks Jarin, didn't realize they were so zip limiting rather than offering a "near you" feature. BTW, that would be "would you want another one?", and yes, it's tempting since I do use the Bronco more than any of the other 8 cookers on the patio. MCS is a powerful force though......………... -
If they did have them, would you want one? Taking a quick look around Salado, it looks like three stores south of you say they have 1 in stock for $124.. Of course Walmart's site is unreliable and you should call..
Change the zip code to one of the following,
78660
Pflugerville, 1548 Fm 685
512-252-0112
78664
Round Rock, 2701 S Interstate 35
512-310-9024
78753
Austin, 1030 Norwood Park Blvd
512-339-6060
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