My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
HC, I just re-read your final analysis and looked again at those great photos. It's not even 9am and my tummy is rumbling at the thought of that amazing cook of yours. Enjoy eating those PBs and smoking more of them next weekend.
This was such a great topic to keep on top of. Thank you for all the work you did to make it instructional and interesting as well. The next best thing to smoking in my PBC is vicariously smoking in someone else's PBC.
Something else you might try is dumping all of your coals on one side and letting it spread from there, I have had good luck getting 10-12 hours with that. Pit Boss showed in his reverse sear post that you can get pretty high temps in the PBC with just a few coals. I use 10 and get a solid hour of 275, so in my mind any more than 10 or so lit at a time isn't adding a lot of heat, just burning down faster.
That is a good idea. I did notice that the butt closest to where I had the lid cracked was the most under done. Not sure how that affected the fire basket burn rate. Maybe next time I'll alternate which side I crack the lid on as well.
I try to crack opposite of the intake. I definitely get a burn progression. It is all lit, but what coals burn out, starts near the vent and works its way around. Drippings of meat will have an obvious affect.
I enjoy the residual burning from all the grease soaked briquettes once I am done cooking.
Thanks - this one was definitely a confidence builder on the PBC! Not sure I'll ever do another butt on the slow smoker again. Much less hassle and the taste and texture is on par with slow smoking.
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