Author Topic: New proud owner of PBC  (Read 5757 times)

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Offline Savannahsmoker

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Re: New proud owner of PBC
« Reply #14 on: January 16, 2017, 05:37:00 PM »
Congrats on the cooker and welcome from Savannah, GA
Waiting for pics of your cooks. :)
Art

Blaz'n Grill Works Grid Iron (Copper)
Royall RG 2000 (gone to live with nephew)
Weber Genesis E-330 (Copper)
The Big Easy
Weber Smokey Joe Gold for fun and vacation,

Offline Smokin3d

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Re: New proud owner of PBC
« Reply #15 on: January 16, 2017, 06:26:19 PM »
Thanks for the welcome and info from everyone.
As for pictures I've tried before on iPad and iPhone with no luck.
Do I need photobucket?
Rec Tec 700 BULL
Blackstone 17 inch
Blackstone 36 with surround table
Broil king signat 20
PBC
Po' Man grill
Weber 26 kettle
Weber smokey joe
Vortex
Slow n sear XL
Thermoworks SMOKE
Breville Smart Oven Air Convection Toaster Oven
John OHIO

Offline Pappymn

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New proud owner of PBC
« Reply #16 on: January 16, 2017, 06:49:50 PM »
Thanks for the welcome and info from everyone.
As for pictures I've tried before on iPad and iPhone with no luck.
Do I need photobucket?
I use the Tapatalk app to post here from my iPad
Pappy

Proud Owner of Mak 2 Star General #1,000
Weber Performer
Blackstone SS Griddle
Member #109

Offline Kona

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Re: New proud owner of PBC
« Reply #17 on: January 16, 2017, 07:43:08 PM »
Thanks for the welcome and info from everyone.
As for pictures I've tried before on iPad and iPhone with no luck.
Do I need photobucket?

I use postimg.org, I can't stand photobucket, way too many ads on that site
Gordon
Boynton Beach, FL
PBC

Offline zak99b5

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Re: New proud owner of PBC
« Reply #18 on: January 16, 2017, 09:18:54 PM »
I like Stubbs charcoal.  I haven't used it in the PBC yet.  Only Kingsford Blue bag.

In my Weber I have noticed that Stubbs doesn't seem to burn as hot as Kingsford.  It also leaves less ash behind.

I will wait until spring to try Stubbs in the PBC, as it's cold here (upstate NY) now, and I need all the heat I can get.
PBC
22" Weber Performer with Slow-n-Sear

Offline jjjonz

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Re: New proud owner of PBC
« Reply #19 on: January 16, 2017, 11:00:38 PM »
I have used Stubbs and Kingford blue. Stubbs more smoke flavor,Kb not as much smoke.
Weber Smokey Joe gold...mini WSM
2002 Weber Genesis Silver [rebuilt]
PBC
Camp Chef smokin pro Stx
Thermopen [fast British racing green]

Offline Smokin Papa Steve

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Re: New proud owner of PBC
« Reply #20 on: January 17, 2017, 08:49:47 AM »
I have used Stubbs and Kingford blue. Stubbs more smoke flavor,Kb not as much smoke.

My Go-to for briquettes is Royal Oak or Stubbs.  They last longer and produce less ash than Kingsford.  Look for a sale and stock-up

Offline TexasRob

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Re: New proud owner of PBC
« Reply #21 on: January 17, 2017, 09:00:18 AM »
I like and mainly use Kingsford I do like to use STUBBS, just never seems to catch it on sale though. AND with the AMAZING sale that happens a few times a of year for the Kingsford, it just make is hard not to stock up!  Love my PBC!
MasterForge
KJBJ
WSM 18.5
PBC

Thermopens
Maverick ET-732
BBQ Guru DigiQ

Offline Smokin3d

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New proud owner of PBC
« Reply #22 on: January 18, 2017, 11:22:23 AM »
I have a 3-4 year old bag of kings ford blue that's in a dry place. Is it any good yet? . First pic I think?


Sent from my iPad using Tapatalk
Rec Tec 700 BULL
Blackstone 17 inch
Blackstone 36 with surround table
Broil king signat 20
PBC
Po' Man grill
Weber 26 kettle
Weber smokey joe
Vortex
Slow n sear XL
Thermoworks SMOKE
Breville Smart Oven Air Convection Toaster Oven
John OHIO

Offline Smokin3d

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New proud owner of PBC
« Reply #23 on: January 18, 2017, 11:26:34 AM »
Thanks for info on posting pictures I see my pic made it.


Sent from my iPad using Tapatalk
Rec Tec 700 BULL
Blackstone 17 inch
Blackstone 36 with surround table
Broil king signat 20
PBC
Po' Man grill
Weber 26 kettle
Weber smokey joe
Vortex
Slow n sear XL
Thermoworks SMOKE
Breville Smart Oven Air Convection Toaster Oven
John OHIO

Offline chriswalters

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Re: New proud owner of PBC
« Reply #24 on: January 18, 2017, 08:55:02 PM »
Thanks for the welcome and info from everyone.
As for pictures I've tried before on iPad and iPhone with no luck.
Do I need photobucket?
I use the Tapatalk app to post here from my iPad

I started using Tapatalk per your recommendation but the images load so large you have to scroll left and right on a computer to view them.  Am I missing a setting?

Offline Pappymn

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New proud owner of PBC
« Reply #25 on: January 18, 2017, 09:56:49 PM »
Thanks for the welcome and info from everyone.
As for pictures I've tried before on iPad and iPhone with no luck.
Do I need photobucket?
I use the Tapatalk app to post here from my iPad

I started using Tapatalk per your recommendation but the images load so large you have to scroll left and right on a computer to view them.  Am I missing a setting?
I never go on the forum from a computer, so I did not know that. When I upload a pic it does ask me to pick good, better, best or something like that.
Pappy

Proud Owner of Mak 2 Star General #1,000
Weber Performer
Blackstone SS Griddle
Member #109

Offline Smokin3d

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New proud owner of PBC
« Reply #26 on: February 01, 2017, 08:37:42 AM »
Finally made first run on PBC! OMG good!


Sent from my iPhone using Tapatalk
Rec Tec 700 BULL
Blackstone 17 inch
Blackstone 36 with surround table
Broil king signat 20
PBC
Po' Man grill
Weber 26 kettle
Weber smokey joe
Vortex
Slow n sear XL
Thermoworks SMOKE
Breville Smart Oven Air Convection Toaster Oven
John OHIO

Offline zak99b5

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Re: New proud owner of PBC
« Reply #27 on: February 01, 2017, 09:45:31 AM »
Looks good--did you hang them then put them on the grate?
PBC
22" Weber Performer with Slow-n-Sear

Offline Smokin3d

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Re: New proud owner of PBC
« Reply #28 on: February 02, 2017, 10:00:20 AM »
First run on PBC was a success. Did 14 chicken quarters the first 8 quarters I hung. I let the chimney starter go 20 mins then poured on top of charcoal and let temp get up to 300 degrees before I put chicken on and left lid cracked and let it go up to 390 degrees for a bit.
I shut the lid and temp would go down to 280 degrees. The last 15 mins I cracked lid again and got it back up to 400 degrees. Total time cooking 1 hour and meat was at 190 degrees and was still very moist and full of flavor.
The skin was just starting to crisp up.

The second run with same charcoal burning I put 6 leg quarters on grate skin side down for 30 mins with lid cracked for thirty mins. Temp was up to 478 degrees! Meat temp was in low 190's still moist and delicious! As you can see in last pic the ones that were on the grate the ole lady ate the skin off the leg quarters. She said she couldn't help it cause it was so good and crispy!
I also sprayed the skin with Pam.
The chicken I bought that day and I took paper towels and dried the skin the best I could and put in fridge for 5 hours before I cooked them.
I used kingsford blue bag.
Next will be baby back ribs.
Rec Tec 700 BULL
Blackstone 17 inch
Blackstone 36 with surround table
Broil king signat 20
PBC
Po' Man grill
Weber 26 kettle
Weber smokey joe
Vortex
Slow n sear XL
Thermoworks SMOKE
Breville Smart Oven Air Convection Toaster Oven
John OHIO