If I am only using one rebar I usually use a wine cork to plug the two unused holes. Depending on the day I have managed to run the barrel temp between 225-240F. I generally don't use my Maverick in the PBC unless I am making pulled pork (or if I ever get around to doing a brisket in there). I used it the first time I plugged the holes making ribs and it was about 225-230F, then the next time I made pulled pork I used it because I was probing the pork butt. The barrel temperature was pretty steady at 235F. I know the best way to get better at BBQ is keeping track of everything temp, timing, etc, however when I use the PBC I go by the type of smoking coming from the barrel. As long as it is clear I let it ride, if it starts to get dirty I give it a little more air to clean it up. Both times I was cooking with standard Kingsford charcoal, with a couple chunks of apple wood, and maybe a mini split of maple.
