I'm in search of a little advice from a lot of you PBC experts. I've watched all of the PBC youtube videos multiple times and have done my best to follow the instructions. I've had pretty good results, but always find myself looking for a little more. Below is what I've made thus far and the results:
Chicken - it's been rather meh, and after reading a lot of threads on here I'm 100% sure that I wasn't getting my PBC hot enough to start (should be an easy fix).
Flank Steak - best flipping flank steak I've ever had (won't change a thing).
Chicken Wings - They were awesome, zero complaints!
Ribs - I've been fairly pleased, but results are all over the place. The first batch tasted great and had a fantastic bark on them, but were a little tough for my liking. The MN weather was quite cold and I was cooking two full racks and 4 halved chickens, so I figured next time to just leave them on longer.
2nd attempt was on a much warmer day and the only thing on the cooker was 1 rack of ribs. Well, somehow I got the thing way too hot and when I went to check on them at the 3 hr mark they had already fallen in...
I use the chimney method and left the lid off for 5-10 min after adding the hot coals. I added 2 more chunks of mesquite in the middle of the cook (in hindsight I don't know why I did this and regret it).
3rd try I used the chimney method as usual and closed the lid right away and began my cook, 2 full racks of ribs. I had them hanging for over 4hrs and still pulled them a little too early and the bark was no where near what I had before. You could say I was a little hesitant to leave them on longer, even though I was doing the toothpick check. By seeing pics and comments on here I don't think I had enough coals in my chimney to start.
To try and sum things up here are a couple of my questions/comments and I'd love any feedback or advice in general you experts have for me.
1) I think I need a thermometer to keep track of where the PBC is at for my own sanity, do most of you? I don't know how else to keep track of what went wrong or right each time. Which ones do you recommend? I keep reading on here about a maverick one?
2) I will definitely make sure the top layer of coals are really hot and ready (either the lighter fluid way, or chimney method) to go before putting chicken on. I'll try to do the same for everything I make on the PBC, but have to admit I'm still a little nervous about the ribs.
3) I have been soaking my chunks of wood before adding to the basket, but read on here that's a big no, no. Not sure where I read to do that, or maybe I just made it up myself. Either way, that won't happen again. Is the smoke from the one or two chunks of wood what gives the really nice bark to the meat?
I'm going to try another rack of ribs this weekend when I make a pork butt. Thanks in advance!