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    #1

    Long time listener, first time caller

    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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    • 6 likes
    #2
    Welcome and thanks for the support!!

    You wrapping the butts any, or letting them ride the whole time?

    Comment

    • latenight71
      #2.1
      latenight71 commented
      February 18, 2021, 10:39 PM
      Editing a comment
      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.
      • 2 likes
    #3
    Welcome from Colorado ...

    Comment

      #4
      Welcome from Western Masssachusetts.

      Comment

        #5
        Welcome to the Pit! I'll hang up and listen.

        Comment

          #6
          Welcome from Maryland

          Comment

            #7
            Welcome to The Pit.

            Please tell us how you are cookin' the butts. The more detail you give, the better we can help.

            Comment

              #8
              Welcome from Winnipeg. Half the fun is learning, and eating, the mistakes we all make.

              Comment

                #9
                I see you're sporting a santa maria on your kettle. Very nice.
                • 1 like

                Comment

                • latenight71
                  #9.1
                  latenight71 commented
                  February 18, 2021, 10:46 PM
                  Editing a comment
                  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.
                  • 2 likes
                • Attjack
                  #9.2
                  Attjack commented
                  February 18, 2021, 10:56 PM
                  Editing a comment
                  Gabby's makes on for the 14" too and I find that to be very tempting.
                  • 1 like
                #10
                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
                • 2 likes

                Comment

                • latenight71
                  #10.1
                  latenight71 commented
                  February 18, 2021, 10:51 PM
                  Editing a comment
                  Blue kettle was also a recent purchase ofnofferup for more than I could have bought a brand new 22. stupid, but the color caught my eye and it was local and I got a cool green chair out of the deal, too.
                  • 1 like
                #11
                The good thing is OK is ok. It’s also good you nailed that turkey. Welcome, eat good & have fun!
                • 1 like

                Comment

                • latenight71
                  #11.1
                  latenight71 commented
                  February 18, 2021, 10:55 PM
                  Editing a comment
                  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.
                  • 3 likes
                • FireMan
                  #11.2
                  FireMan commented
                  February 18, 2021, 11:22 PM
                  Editing a comment
                  Been there, done that & yup, I got the shirt about 3 yrs ago.
                  • 2 likes
                • Soonerpop
                  #11.3
                  Soonerpop commented
                  February 19, 2021, 01:11 PM
                  Editing a comment
                  Welcome from north Texas and enjoy the Pit. That seems to be the way it goes with those of us with a PBC or PBJ. Let er go and do it’s thing.
                #12
                Welcome from the California Delta.

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                  #13
                  Welcome from Wisconsin. Glad you could join us!

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                    #14
                    Howdy from Kansas Territory, Welcome to Th Pit!

                    Lookin forward to learnin along with, an from ya!

                    Comment

                      #15
                      Welcome from Oz, you will like it here

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