Welcome to The Pit yowza / Mike. Glad you're with us over in Singapore!
Since this is your first post, please check out our homework assignment post for new members, it contains a few how-tos and please-dos.
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Hope to hear & see more from you!
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Thanks for the warm welcome.
The PBC arrived at 3:30, I made it home by 4 and had ribs on the table by 8. The first cook went pretty well. A few lessons learnt:
- Get the briquettes really well lit first, chasing a full burn once the lid is on is tough.
- Playing with vent settings with only half briquettes burning was a waste of time.
- I also did a point of brisket, didn't let it rest long enough and the flat part was really chewy.
The pork ribs were off the hook (literally) damn good. As you can see in the pic. Good smoke, juicy. Happy family.
Question: does anyone know how humidity impacts briquette burn? There's guides for elevation (I.e over 2000 ft ASL) however nothing I've seen on humidity. Any guidance how it may impact vents etc? (VERY humid in Singapore, constantly).
Thanks!
MikeLeave a comment:
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Welcome to the Pit!! There are a ton of PBC folks here, so you'll be in fine company.Leave a comment:
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An Aussie in Singapore...you must have some interesting takes on grilling and seasoning from that part of the world...welcome!Leave a comment:
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Welcome mate . Nice to have a fellow Aussie here ... I don't own a PBC myself but there are quite a few very experienced pitmasters here who do and can offer advice if needed....Leave a comment:
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G'day from Singapore
G'day,
Aussie based in Singapore.
Long time griller. Just bought my first smoker, a PBC (it arrives tomorrow!).
Congrats on the great site. Looking forward to sharing some good pics once I have this puppy up and running.
Mike
- Pit Barrel Cooker - WeberQ - Weber Thermometer -
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