Hey now! I've been spying on you all since November when I bought a PBC and smoked a perfect Thanksgiving turkey that disappeared in minutes (I did ruin a few chickens, brisket flats and racks of ribs, first, but the turkey was nails). Been grilling for 30 years but somewhat new to smoking meat. I'm in SoCal - LA County, so our covid restaurant restrictions have been crazy strict and I got tired of not eating delicious BBQed meats. The Thanksgiving turkey, a Tomahawk steak and a few racks of baby backs I made have been the only smoked items that really made me smile. The others, including 4 pork butts, have just turned out okay, which has been a bit frustrating, but I'll keep at it until it's perfect! Happy to be here and looking to learn. Glad to MEAT you all!
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Welcome and thanks for the support!!
You wrapping the butts any, or letting them ride the whole time?
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Hello! I have wrapped butts with apple cider and not wrapped and let it ride. I had moderate sucess wrapping but still not what I would call great. I prefer to let it ride but my PBC get's iffy with temps after 5 hours. I live on the west coast but my house is actually a few feet below sea level a few miles inland so maybe I need to close vent a bit more. average temp gets close to 295 degrees for total cook time even when I foil up holes. it's often gets over 300. i just need to play more.
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Club Member
- Sep 2015
- 8324
- Colorado
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> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
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Club Member
- Apr 2018
- 5575
- Western Mass
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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPops and a Thermapen MK4. 3 TempSpike wireless meat thermometers.
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Charter Member
- Oct 2014
- 2851
- Winnipeg Manitoba Canada
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Cookers:
Broil King XL
Broil King Smoke
Weber Kettle 26
Grilla Pellet smoker
Capital 40 natural gas
Napoleon Pro 22 kettle
Thermometer:
Maverick 733
Thermapen (ok..4 thermapens)
Thermo works DOT (or two)
Fireboard (probably my favourite)
Thermworks Smoke (or two)
Accessories:
SnS (original, plus and XL)
DnG pans, 6 or 7 of these
Vortex
Grillgrates
and, maybe some other toys as well
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Club Member
- Aug 2017
- 7679
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Primo XL
Weber 26"
Weber 22"
Weber 22"
Weber 18"
Weber Jumbo Joe
Weber Green Smokey Joe (Thanks, Mr. Bones!)
Weber Smokey Joe
Orion Smoker
DigiQ DX2
Slow 'N Sear XL
Arteflame 26.75" Insert
Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
- With Rear Infrared Burner
- With Infrared Sear Burner
- With Rotisserie
Empava 2 Burner Gas Cooktop
Weber Spirit 210
- With Grillgrates
​​​​​​​ - With Rotisserie
Weber Q2200
Blackstone Pizza Oven
Portable propane burners (3)
Propane turkey Fryer
Fire pit grill
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Thank you! Yes, I just got it about a month ago and love it! It's from Gabby's Grill's in Norcal. I got the griddle for it, too, and it is super quality, just haven't had a chance to use it yet. Gabby makes the attachment for the 18-inch Joe, too, which I carry in my RV. Thinking about getting it as it really helps in avoiding char, which my 18-inch Weber loves to do even with ashy coals.
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Club Member
- May 2016
- 5659
- Huntington Beach, Ca. Surf City USA.
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Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots
Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Erik S.
Huntington Beach welcomes you and the barrel thingy your cooking with.
From what I understand they are bird machines. Plenty of folk here to help you. Jerod and Ron have cooked a little too. I’m sure they can help.
I think that blue kettle may have caught the attention of RonB like the Santa Maria did Attjack
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The good thing is OK is ok. It’s also good you nailed that turkey. Welcome, eat good & have fun!
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The turkey really surprised me. I sweated over it for weeks prior and then day of I promised not to lift the lid and trust my thermo. came out just amazing. i find the less i sweat it with the PBC the better luck I have. I keep short timing my butts and worry about serve time. that makes worry and makes me lift lift and screw it.
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