Hey guys,
Long time BBQer, but mostly on my open pit Santa Maria style BBQ and a crappy smoker that has turned out some pretty good food. Came upon the PBC by accident at a time I was starting to think about getting a decent smoker and had to have one! Got it a couple weeks ago and have done a few cooks on it and the food has been great, but am struggling with a couple of things.
So the first issue was temp. I used Kingsford original and followed everything to a T. Only had my cheap probe thermometer at the time but it was showing the temp dropping like a rock and I had to fiddle with the lid to get the temp right and finally it held. OK, maybe something I did wrong in the lighting process. Chicken came out good by the way!
Second cook was a couple racks of St. Louis ribs. Same issue. Kept battling the temp. Pulled one of the rebars and it ran perfect. Ribs came our fantastic!
I actuallt talked to Amber at PBC and she said I may have gotten a bad batch of KBB and to try another bag as I was doing everything else just right and that was her hunch. OK, if she says so I said to myself, not sure that's it but will give it a shot.
So last night I did Huli Huli chicken. That ones a keeper by the way! I picked up a bag of Stubbs to try. Fired it up, threw my new Maveric therm in and it was running perfect! Guess the know what tey'e talking about over there at PBC after all! Hung the chicken and let it go. Here's the issue. The chicken just would not get over 140 forever. Pit was running right around 270 the whole time. Took a little over 3 hours to finish one chicken. WTH?! It came out great but why the stall and 3 hour cook?
Loving the PBC though and once I get these couple of things squared It will be serious go time! Lets here your thoughts and insight to see what you think. Thanks and look forward to sharing and learning as I go.
