Mine is about 5 hours in....PBC temps vary a LOT more than the BGE - I've throttled it back for a while to get around 230 temps, took off the foil, and a few briquets and let the temp go up again for a bit again....Looked like rain here, had a few sprinkles so took a preemptive strike before it pours....
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flyby , one of these times you should just let your PBC find its sweet spot. They're built to run at 260 to 280, (as I've found with the two PBC's I've had), and the end result is the same as trying to starve the fire to run at 225. Not that the fire is starved so much that the dreaded white smoke/ash result, but you know what I mean. Even the "great" Myron Mixon smokes his meats at temps higher than 225.
That's not to say that 225 is bad, I'm just saying that you should, at least for one cook, let that PBC do its thing, which it does very well.
I used to fiddle a lot with the PBC temps. Now I find that, assuming I get a good light in the beginning, less interaction is usually just right, at least for the results I've come to expect. Except for poultry. I keep those temps up in the 330-360 range or higher, using whatever tricks it takes.
Kathryn
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Good Morning Kathryn
It seems like you have your PBC dialed in pretty good. What temps do you get with your cooks? With mine, after the two hour mark my temps shoot north of 340 and stay there awhile before the settle in. I would love to get it to where they settle in at the 280 - 310 range.
Dave
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CRO , my PBC loves to find a sweet spot in the 270 to 290 range. After 3 or 4 hours, it wants to start dropping the temp, so I let it drop until about 240 before I do something to goose it back up again. The rest of my answer is too long. I'll send you a PM.
KathrynLast edited by fzxdoc; April 25, 2016, 06:38 AM.
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Thanks for the photo info - just didn't want everyone to think I was on my second case of beer, laying on my side taking pics..
I do wish I could post the smells.... just about ready to wrap the brisket, go from rebar to grill and bring it up to 200.... Wonderful smell!!!!
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It's done. Just took the foil off the pan and I'll let the bark set while the fire goes out. It can rest in the smoker for a couple of hours just fine.
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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.
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