Author Topic: Tracking PBC Temperatures  (Read 953 times)

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Offline pmillen

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Tracking PBC Temperatures
« Reply #-1 on: June 15, 2014, 10:27:52 AM »
Celebrated Father's Day a day early by cooking four chickens on my PBC (first cook).  I didn't take photos 'cause they looked just like everyone's.  The PBC is foolproof.

But, since it was my first time firing it up I put Maverick probes in the cooking chamber and a breast 'cause I wanted to be certain that it maintains temperatures.  (Sorry, Noah, I'm overly cautious.)  I followed the recommended lighting procedures using lighter fluid.  The chicken went on at 4:25.  Here's what I discovered (I wish that Tappecue would work on my Microsoft Surface Pro2 tablet):

                   Pit          Breast
4:25 . . . . . . . 315
4:45 . . . . . . . 275 . . . . . 125
5:00 . . . . . . . 265 . . . . . 141
5:15 . . . . . . . 257 . . . . . 153
5:30 . . . . . . . 249 . . . . . 159
5:45 . . . . . . . 245 . . . . . 161
6:00 . . . . . . . 245 . . . . . 162
6:15 . . . . . . . 250 . . . . . 161
6:25 . . . . . . . 248 . . . . . 161 Normal removal time.  Opened lid slightly.
6:35 . . . . . . . 291 . . . . . 160
6:40 . . . . . . . 329 . . . . . 161
6:45 . . . . . . . 367 . . . . . 165 Removed chicken halves

So-It appears that the temperature drops steadily.
Paul

MAK 2-Star - M Grills M-36 - Hunsaker Drum - Basic 36" Blackstone Griddle - PK Grill - Masterbuilt 1050 - Kamado Joe Big Joe w/FireBoard Blower - Broilmaster H3 Gas

Offline muebe

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Re: Tracking PBC Temperatures
« on: June 15, 2014, 10:45:15 AM »
Chicken will tend to drip more juices onto the coal bed and lower the temp.

I will leave one rebar out if possible when cooking chicken to compensate for this.

You can also just move the shutter open just a bit instead.

And removing the lid for the last 5 minutes is great for finishing the chicken skin ;)
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2 TBEs(1 natural gas & 1 LP gas)
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2011 Memphis Select Pellet Smoker
Traeger PTG with PID
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Offline pmillen

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Re: Tracking PBC Temperatures
« Reply #1 on: June 15, 2014, 10:58:13 AM »
Chicken will tend to drip more juices onto the coal bed and lower the temp.

That may be why the pit temp went up at one point.  The juice volume reduced and the coals grew hotter.

I think that I'll monitor each cook until I grow more confident.  I may have to invest in the Stoker.  It doesn't appear that Windows systems are high on Tappecue's priority list.
Paul

MAK 2-Star - M Grills M-36 - Hunsaker Drum - Basic 36" Blackstone Griddle - PK Grill - Masterbuilt 1050 - Kamado Joe Big Joe w/FireBoard Blower - Broilmaster H3 Gas