Chicken problems!

[ChrisD46]

1BIGG_ER : I'm with you ...Using the hotter Lump Charcoal with chicken solves a lot of issues - that plus trimming the excess fat and perhaps slightly opening up the bottom vent (I need both rebar rods when I hang chicken)

[1Bigg_ER]

1BIGG_ER : I'm with you ...Using the hotter Lump Charcoal with chicken solves a lot of issues - that plus trimming the excess fat and perhaps slightly opening up the bottom vent (I need both rebar rods when I hang chicken)

Hang it sideways on one rebar, then you won't need both.
Yes my basket is not full. You don't need a full basket for one bird!! LOL

[Stratmeister]

Doing 3-4 chickens requires both rebars for hanging space. Is cracking the lid equivalent to leaving one rebar out?

[amshepar]

Doing 3-4 chickens requires both rebars for hanging space. Is cracking the lid equivalent to leaving one rebar out?

Cracking the lid will make the PBC hotter than one rebar out.  I made cookies on the PBC on Monday.  I followed Noah's video and it states to leave the lid cracked a bit.  This is the only video of his I've seen where he suggests this.  Cook time was basically the same as the oven so with the lid cracked I believe the PBC hangs out around 325-350*.  One rebar removed will not get the PBC that high, generally speaking.

[Bart57266]

Stratmeister, have you tried any other cooks since our weather changed?

I did two racks of ribs tonight with all changes previously mentioned (including trimming as much fat from them as possible). They were awesome. The temps held as follows:

0:15 - 302 degrees
0:30 - 264
1:00 - 245
2:00 - 244
3:00 - 232
4:00 - 200

At this point the racks were removed to apply sauce. Even though the lid was only off to remove them and put them back (left it on during saucing), temps went back to 223 degrees and held for the 30 minute sauce-baking time.

4:30 - Still 223 degrees

Taste was excellent. No problems with grease flavor.

I would really like to know what changes you've made, and how it's going. Post when you can.

[Stratmeister]

No I haven't used my PBC since the last chicken cook but plan to make some changes as you recommend.

I'm going to raise the basket, remove one rebar, try to figure out my temp control better. I think I trim my chickens pretty good of excess fat and skin but will pay more attention to that next time as well.

I'm not too worried about ribs at this point, I can crank out some sweet ribs on my other smoker for now, but I've got to get chicken cooks hotter and faster to figure the PBC out better.

Thanks.

[Sandman]

Ribs off the PBC are top notch!

[jjjonz]

No I haven't used my PBC since the last chicken cook but plan to make some changes as you recommend.

I'm going to raise the basket, remove one rebar, try to figure out my temp control better. I think I trim my chickens pretty good of excess fat and skin but will pay more attention to that next time as well.

I'm not too worried about ribs at this point, I can crank out some sweet ribs on my other smoker for now, but I've got to get chicken cooks hotter and faster to figure the PBC out better.

Thanks.

Good plan...after you get the chicken to your satisfaction, be sure to try some ribs. The best ribs I have eaten has been off the PBC. Get coals hot put ribs on go back 3hrs later, no peak or temp check, perfect ribs.

[1Bigg_ER]

Get a small folded piece of foil and place it between the lid and the drum. Adjust opening by adjusting the folded foil thickness.