Hello! I have been lurking here from the good ol state of Texas reading almost every post that has been put on the PBC section of this awesome forum. Just wanted to say thank you to the folk who contribute frequently and post pics because I have learned a lot just reading and looking at how ya’ll do your meat! So thank you!!
I purchased my PBC in Nov of last year and have done 2 briskets, 2 turkey’s, lamb loin chops, boneless leg of lamb, salmon, and whole chickens. Of course the first cook was a split whole chicken and it was the most fantastic chicken ever! I am quite new to the smoking and grilling world as the PBC is my first ever purchase of a grill or smoker type unit.
After reading and learning on this forum I have two questions. Bigg, we both have the same maverick thermometer and I noticed in one of your pics that you have the BBQ temp threaded through one of the rod hole. I’ve seen people’s grates loaded with food and so I am wondering where do you hook the BBQ thermometer pin and or thermometer if there is no room on the grate? I suppose a follow up question to that is, if I am hanging something and not using grate how/where do you put the BBQ temp thermometer?
Last question, I am planning on doing chicken legs for the first time tonight. I dry brined (as per bigg’s formula) and seasoned it with PBC all purpose rub last night and left it uncovered in the fridge. I would like to try the BBQ sauce and siracha mix that Noah and his buddy used on the wing video on the website. I know I am supposed to drop the legs and let them cook without the basting first. Since I’m not a pro yet with my PBC I will be using the meat temp thermometer in one of the legs so I know when they are done as I don’t want to overcook it. Do I need to go by time to do the first basting or go by temp? I think from there I will be able to gauge it to baste the other side; then crack the lid the last portion of the cook. Oh yea, and I’ll be using Kingsford blue, lighting it using Noah’s method as per video without the chimney, and no wood chunks.
Again, I really appreciate all you good people that give their time to help further the carnivorous delight!
Jason
