« Reply #19 on: September 22, 2014, 01:00:06 AM »
I still marvel at how simply the PBC works...and works AWESOME...
My wife throws a fit if I try to cook chicken on any other grill we own....( I have 6 different cookers) THAT says a lot for the flavor. And - don't you love how the chicken cooks very evenly from top to bottom?
I really can't believe how evenly it browned, I'll be curious to hang some ribs in there and see if it is as even!
Dont hang the whole ribs,cut in half.And jump right in!
Totally agree, did my first ribs this weekend and they were overcooked. I don't agree with the timeframe for pulling ribs by the company. I should have pulled em at around 2 1/2 or 2 3/4 hours. I will say that even though they were overcooked, they tasted fantastic!
Yep, I had the same experience, good thing I checked mine at the two hour mark because they were done. At least they weren't over cooked except for a couple of bones at the bottom, I didn't cut mine in half, hung the full length rack, but what was done turned out really good flavor and texture.
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Laissez Les Bon Temps Rouler
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Magma Marine Kettle, Camp Chef Single Burner, Dutch Oven Table & Denali 3X, Lodge Habachi, BEESR, WSJ w/GrillGrates, WSM 18.5, Masterbuilt Pro Smoker, Anova Sous Vide (X2), Traeger Jr, 12" A-MAZE-N Tube, PBC, LEM Dehydrator, Dorkfood (DSV)
