Author Topic: What I'm I doing wrong  (Read 8621 times)

0 Members and 1 Guest are viewing this topic.

Offline boyer513

  • Newbie
  • *
  • Posts: 19
What I'm I doing wrong
« Reply #-1 on: August 20, 2015, 08:31:35 AM »
Seems like everything I cook takes a lot longer than it's suppose to. 

Do you wait until all to coals are nice and red before cooking ?  I have usually waited 20 minutes before doing so. I'm at about 700 feet and have the vent 1/4 open.

Yesterday I did a 5 pound chicken cut in half and cook time was around 3 hours.
Ohio
Down by the river

Offline Bart57266

  • Jr. Member
  • **
  • Posts: 72
  • I Smell BBQ!
Re: What I'm I doing wrong
« on: August 20, 2015, 09:03:57 AM »
It sounds normal to me, but others will chime in with advice, too. Despite all of the lighting techniques found here, the factory only recommends what's in their instructions.
All charcoal, all the time...

Pit Barrel Cooker (PBC - my favorite)
Brinkman Smoke 'N Grill (bullet smoker)
Brinkman Smoke 'N Grill (offset smoker)
Weber Kettle Grill

Offline ACW3

  • Hero Member
  • *****
  • Posts: 8396
  • Morganton, NC
Re: What I'm I doing wrong
« Reply #1 on: August 20, 2015, 09:05:47 AM »
Are you using a full basket of charcoal?  Do you have the rebar in place, or removed?  Are you using the grill grate or hanging from the rebar? 

I usually wait for the coals to be white with ash before putting any food on the grill.  This is pretty much when it is the hottest.

Art
MAK 2 STAR (#171) Since RETIRED!
MAK 2 STAR (#4408)
Weber Kettle W/ Rotisserie
Uuni 2 Pizza Oven
Member #11

Offline boyer513

  • Newbie
  • *
  • Posts: 19
Re: What I'm I doing wrong
« Reply #2 on: August 20, 2015, 09:08:22 AM »
Full basket with re-bar in place and hanging the meat
Ohio
Down by the river

Offline smokeasaurus

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 16851
Re: What I'm I doing wrong
« Reply #3 on: August 20, 2015, 09:19:58 AM »
I would give Noah and Amber a call. They are there for you after the sale and want you to enjoy your PBC :)
Got Smoke?

Keveri H1 Charcoal oven

Joined 12-5-11   Member# 32

Offline jjjonz

  • Hero Member
  • *****
  • Posts: 912
Re: What I'm I doing wrong
« Reply #4 on: August 20, 2015, 10:05:16 AM »
I think if the PBC is running the right temp the cook should be about half that time. I use charcoal lighter fluid and have never had a problem. I did have a problem stating out by using a charcoal chimney. It wouldn't hurt to check the  temp of the PBC until you get comfortable with cooking on the PBC. If you are still having problems ..call Noah or Amber...they are good people and be glad to help.
Weber Smokey Joe gold...mini WSM
2002 Weber Genesis Silver [rebuilt]
PBC
Camp Chef smokin pro Stx
Thermopen [fast British racing green]

Offline amshepar

  • Jr. Member
  • **
  • Posts: 74
Re: What I'm I doing wrong
« Reply #5 on: August 20, 2015, 11:03:08 AM »
This is not meant to come across as rude but it is definitely user error somewhere in your process.

More than likely you are not waiting long enough on the charcoal.  Do the lighter fluid method and apply lighter fluid very liberally.  Light immediately after you have put it on the charcoal.  20 minutes really should be enough time and most of the coals should be white.  Your basket of charcoal should be completely full to the top too.

Your 5lb chicken should have taken 1/2 the amount of time (generally speaking) you are stating.  Try using the grate, no rebars in, lid closed, and slightly open the vent to 1/3 of the way open.   

Try again and take pictures along the way.  Take a picture of the basket of charcoal, what the charcoal looks like after 20 minutes, what the vent looks like, this will help the posters on here identify any issues they are seeing in your cook.




Offline muebe

  • Hero Member
  • *****
  • Posts: 14918
  • Santa Clarita,Ca
Re: What I'm I doing wrong
« Reply #6 on: August 20, 2015, 11:08:30 AM »
Seems like everything I cook takes a lot longer than it's suppose to. 

Do you wait until all to coals are nice and red before cooking ?  I have usually waited 20 minutes before doing so. I'm at about 700 feet and have the vent 1/4 open.

Yesterday I did a 5 pound chicken cut in half and cook time was around 3 hours.

Are you using the chimney method to light the coals? Basket completely filled?

I wait until the coal bed is white hot and ashes over before adding chicken. I usually only use one rebar in place too. That raises the temp about 50F in my experience.

When cooking chicken it is important to have an established bed if coals. There is a lot of moisture that will drip down onto the coal bed. This will cool the bed some so if the coal bed is weak that will really lower temps.

Whole chickens usually run me about 90 minutes max.

I only use the lighter fluid method on my PBC.
Member #22
2 TBEs(1 natural gas & 1 LP gas)
OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
2011 Memphis Select Pellet Smoker
Traeger PTG with PID
PBC
BBQ Grillware vertical smoker(oven thermostat installed & converted to natural gas)
Uuni 2 Wood Fired Pizza Oven

Offline boyer513

  • Newbie
  • *
  • Posts: 19
Re: What I'm I doing wrong
« Reply #7 on: August 20, 2015, 12:00:44 PM »
No problem it for sure is user error.

This is what I got from Amber

Thank you for the email. It sounds like you are waiting too long on the coals as we recommend 12-15 minutes for any elevation under 2000 ft. Going 20 minutes will cause low temps and extended cook times. Feel free to call.

Thanks for all the input I will try again this weekend.
Ohio
Down by the river

Offline 1Bigg_ER

  • Hero Member
  • *****
  • Posts: 1973
Re: What I'm I doing wrong
« Reply #8 on: August 20, 2015, 12:35:40 PM »
Waiting longer should cause high temp, not low temp.
Are you waiting with the lid on or off?

Here's what I do

1. Light a full Compact chimney

2. Halfway up red hot, dump in basket.

3. Lid off, wait till basket is red hot, about 15-20 minutes.

4. Lid on, wait 10 minutes before hanging food. (Stabilize cooking temp before hanging food)

Chicken Initial temp should be around 400 degrees before hanging a bird.


KARUBECUE!!
Weber WSM 14.5
Weber Performer Platinum
Weber Smokey Mountain 22.5 AKA Big Worm
PBC AKA The chicken whisperer

Offline boyer513

  • Newbie
  • *
  • Posts: 19
Re: What I'm I doing wrong
« Reply #9 on: August 20, 2015, 01:09:50 PM »
Waiting with lid off and re-bar out
Ohio
Down by the river

Offline Bart57266

  • Jr. Member
  • **
  • Posts: 72
  • I Smell BBQ!
Re: What I'm I doing wrong
« Reply #10 on: August 20, 2015, 02:15:30 PM »
When I spoke with Amber, she explained how waiting too long (letting the coals get too ashed over) causes them to be hotter, initially, but then cool off much quicker as a result because they're burning out. In other words, she said I was burning up my fuel during the extended wait period before hanging meat.

I know some of you will disagree, but that's what I was told.
All charcoal, all the time...

Pit Barrel Cooker (PBC - my favorite)
Brinkman Smoke 'N Grill (bullet smoker)
Brinkman Smoke 'N Grill (offset smoker)
Weber Kettle Grill

Offline drholly

  • Member No Longer With Us
  • Hero Member
  • *****
  • Posts: 10158
  • Brooklyn Park, MN
Re: What I'm I doing wrong
« Reply #11 on: August 20, 2015, 02:20:43 PM »
I ALWAYS pay attention to what Amber says - sometimes Noah...  ;) ;D ;D
You can't catch a fish if you don't get a line wet...
Pit Barrel Cooker, Char Broil Electric Smoker, Charbroil Prototype Kettleman, Char Broil 500X, Blackstone Flat Top, Char-Broil SRG, Weber Performer, ANOVA sous vide device, Lodge Hibachi, Discada, Chimenea, fire pit, hunk of pink salt...
Member #

Offline tlg4942

  • Hero Member
  • *****
  • Posts: 2384
  • "Way down in Alabama"
Re: What I'm I doing wrong
« Reply #12 on: August 20, 2015, 02:32:41 PM »

  I usually only use one rebar in place too. That raises the temp about 50F in my experience.
 
Muebe, Why does it run hotter with one rebar removed?  Is it that the holes allow more airflow?
Terry "Way down in Alabama"

Offline muebe

  • Hero Member
  • *****
  • Posts: 14918
  • Santa Clarita,Ca
Re: What I'm I doing wrong
« Reply #13 on: August 20, 2015, 03:22:09 PM »

  I usually only use one rebar in place too. That raises the temp about 50F in my experience.
 
Muebe, Why does it run hotter with one rebar removed?  Is it that the holes allow more airflow?

Yes. The air shutter on the bottom does very little. Adding air openings at the top is what really makes a difference.
Member #22
2 TBEs(1 natural gas & 1 LP gas)
OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
2011 Memphis Select Pellet Smoker
Traeger PTG with PID
PBC
BBQ Grillware vertical smoker(oven thermostat installed & converted to natural gas)
Uuni 2 Wood Fired Pizza Oven