Food is on, trial run in motion!

[drholly]

Gotta pile it on. When I first got my PBC, I drove Noah so nutty, he offered to fly to Los Angeles to show how me how to use the PBC without all the temp probes I had hooked up to it 

Just set your vent, let your coals get lit good, hang your meat, and take it easy

There's the best advice ever on the PBC. I've never put a thermometer inside my PBC, just followed the instructions from their videos and every thing I've cooked in it has turned out good.   I have probed the meat I'm cooking with my Thermapen, to check for the IT I'm aiming for, and that's it.

LOL - I am the same. There are several people here that have great therms for checking the temp of he unit - heck they have apps for checking from their office..  I was never a temp checking guy. I respect what they do (and rely on it) but one of the reasons I went with the PBC was it's "set it and forget it" reputation.

It has never let me down - yes on cold windy days or in the dead of winter, things might take a bit longer, but it is always pretty close.

[Paul Hart]

Chicken was amazing. The butt is looking more like a huge steak at the moment.  I won't be upset if it tastes like one either.

[Pappymn]

Got any pics?

[Paul Hart]

Yes but apparently you can't just post a pic. You need photobucket?

[Paul Hart]

5 hours on the butt, sitting at 158 IT

[Paul Hart]

Just shy of 8 hours it seemed to be stuck at 174 and the cooker is starting to cool. 34° outside so I'm not surprised it's had some trouble keeping hot. Just moved it to a pan and wrapped it in foil and put in the oven at 350 to finish.
The chicken had incredible flavor for being so simple.

[elsos]

Just shy of 8 hours it seemed to be stuck at 174 and the cooker is starting to cool. 34° outside so I'm not surprised it's had some trouble keeping hot. Just moved it to a pan and wrapped it in foil and put in the oven at 350 to finish.
The chicken had incredible flavor for being so simple.

And??  How did it come out? That must have been a pretty good stall. I want to do a butt on the PBC still. Just not sure how long it will hang without falling off.  Maybe I can put a safety rack above the coals and below the meat.

I've only cooked turkey breast, baby backs, chicken halves, wings and burgers on it. Still learning how to make the best use of it, and I don't use a temp probe anymore because of it driving me crazy!
Adding extra smoke beyond the charcoal to birds didn't work out, by the way. I love lots of smoke, but not over smoked.

[Las Vegan Cajun]

Just shy of 8 hours it seemed to be stuck at 174 and the cooker is starting to cool. 34° outside so I'm not surprised it's had some trouble keeping hot. Just moved it to a pan and wrapped it in foil and put in the oven at 350 to finish.
The chicken had incredible flavor for being so simple.

And??  How did it come out? That must have been a pretty good stall. I want to do a butt on the PBC still. Just not sure how long it will hang without falling off.  Maybe I can put a safety rack above the coals and below the meat.

I've only cooked turkey breast, baby backs, chicken halves, wings and burgers on it. Still learning how to make the best use of it, and I don't use a temp probe anymore because of it driving me crazy!
Adding extra smoke beyond the charcoal to birds didn't work out, by the way. I love lots of smoke, but not over smoked.

That would be a great mod to the PBC, hopefully Noah and Amber are reading this.  All it would take is the addition of three more tabs, that the grate rests on, lower in the PBC.  Then you can rest the grate just above the charcoal basket and in the event any meat should happen to fall off the hooks would not fall in the charcoal basket.

[1Bigg_ER]

I don't think it is necessary to hang a butt, given its awkward shape. Should cook just as well on the grate.

[Paul Hart]

I don't know how to get pics on here. It's not as easy is pick one and upload it from my phone.