Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Smokin3d on January 15, 2017, 06:42:43 PM
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Hello I live in OHIO and elevation is 990 feet where I'm at and I just recieved my PBC!!!!!
I have not cooked on it yet and don't no when I will do my first cook. I will be doing chicken or baby back ribs on first run.
Looking for tips or tricks from experienced PBC owners to make my first cook a great cook.
Thanks
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Congrats! You'll love it. I've had mine for a while now and love everything I cook on it
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Welcome from Wisconsin ! :)
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Let your charcoal get grey before you put your protein on. And don't open it all the time. Let the food cook. Get a FT or crown. Either will work just fine.
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FT or crown???
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FT or crown???
Fat Tire and crown Royal
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Lol ok thanks
In my territory it's Busch light and apple crown.
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And looking for your charcoal choice.
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I started having more success when I poured my lit coals in 1 small pile and not sprinkled all over the top. I fill basket, remove 38 coals from the center (looks like a tire), start the 38 coals in a chimney and fill the center of the tire with the lit coals.
I'd recommend a shorter chimney (mini Weber). Easier to pour inside the PBC.
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Ok thanks for info. I bought the chimney from pit barrel cooker along with ash pan and hinged grate.
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And looking for your charcoal choice.
I either use the Kinsgsford blue or if I make a trip to Lowes, I'll get the Stubbs Charcoal which is my preferred over Kingsford. It adds a better wood grilled flavor to food IMO.
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Does the kingsford and Stubbs burn the same as in time and heat?
I know Stubbs cost more.
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Does the kingsford and Stubbs burn the same as in time and heat?
I know Stubbs cost more.
Stubbs is normally 9.99 for a 14lb bag, when it's on sale it's usually half that price. I've done long cooks with Stubbs with no issues at all and pretty much burns the same as Kingsford.
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Greetings from North Texas.
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Here is a link to some great videos we offer to get people started with their PBCs: http://www.pitbarrelcooker.com/videos/. Scroll down once you have clicked on the link to check out the videos. As always, we make ourselves readily available to answer any questions you may have along the way.
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Congrats on the cooker and welcome from Savannah, GA
Waiting for pics of your cooks. :)
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Thanks for the welcome and info from everyone.
As for pictures I've tried before on iPad and iPhone with no luck.
Do I need photobucket?
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Thanks for the welcome and info from everyone.
As for pictures I've tried before on iPad and iPhone with no luck.
Do I need photobucket?
I use the Tapatalk app to post here from my iPad
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Thanks for the welcome and info from everyone.
As for pictures I've tried before on iPad and iPhone with no luck.
Do I need photobucket?
I use postimg.org, I can't stand photobucket, way too many ads on that site
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I like Stubbs charcoal. I haven't used it in the PBC yet. Only Kingsford Blue bag.
In my Weber I have noticed that Stubbs doesn't seem to burn as hot as Kingsford. It also leaves less ash behind.
I will wait until spring to try Stubbs in the PBC, as it's cold here (upstate NY) now, and I need all the heat I can get.
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I have used Stubbs and Kingford blue. Stubbs more smoke flavor,Kb not as much smoke.
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I have used Stubbs and Kingford blue. Stubbs more smoke flavor,Kb not as much smoke.
My Go-to for briquettes is Royal Oak or Stubbs. They last longer and produce less ash than Kingsford. Look for a sale and stock-up
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I like and mainly use Kingsford I do like to use STUBBS, just never seems to catch it on sale though. AND with the AMAZING sale that happens a few times a of year for the Kingsford, it just make is hard not to stock up! Love my PBC!
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I have a 3-4 year old bag of kings ford blue that's in a dry place. Is it any good yet? (https://uploads.tapatalk-cdn.com/20170118/c6b104153699c56973d18d1f26890c25.jpg). First pic I think?
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Thanks for info on posting pictures I see my pic made it.
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Thanks for the welcome and info from everyone.
As for pictures I've tried before on iPad and iPhone with no luck.
Do I need photobucket?
I use the Tapatalk app to post here from my iPad
I started using Tapatalk per your recommendation but the images load so large you have to scroll left and right on a computer to view them. Am I missing a setting?
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Thanks for the welcome and info from everyone.
As for pictures I've tried before on iPad and iPhone with no luck.
Do I need photobucket?
I use the Tapatalk app to post here from my iPad
I started using Tapatalk per your recommendation but the images load so large you have to scroll left and right on a computer to view them. Am I missing a setting?
I never go on the forum from a computer, so I did not know that. When I upload a pic it does ask me to pick good, better, best or something like that.
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Finally made first run on PBC! OMG good!(https://uploads.tapatalk-cdn.com/20170201/b103aeaf1ca52a0f10c45f20f467e727.jpg)(https://uploads.tapatalk-cdn.com/20170201/96e87c779cbd94d0fd53c2f07fbc285b.jpg)(https://uploads.tapatalk-cdn.com/20170201/5ff0d6dd32316577c61c7922b7a36b4e.jpg)(https://uploads.tapatalk-cdn.com/20170201/2b4fafc4a89b192b17e300e702e990c1.jpg)(https://uploads.tapatalk-cdn.com/20170201/40e29dc28131eb4dafe932b510f32645.jpg)
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Looks good--did you hang them then put them on the grate?
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First run on PBC was a success. Did 14 chicken quarters the first 8 quarters I hung. I let the chimney starter go 20 mins then poured on top of charcoal and let temp get up to 300 degrees before I put chicken on and left lid cracked and let it go up to 390 degrees for a bit.
I shut the lid and temp would go down to 280 degrees. The last 15 mins I cracked lid again and got it back up to 400 degrees. Total time cooking 1 hour and meat was at 190 degrees and was still very moist and full of flavor.
The skin was just starting to crisp up.
The second run with same charcoal burning I put 6 leg quarters on grate skin side down for 30 mins with lid cracked for thirty mins. Temp was up to 478 degrees! Meat temp was in low 190's still moist and delicious! As you can see in last pic the ones that were on the grate the ole lady ate the skin off the leg quarters. She said she couldn't help it cause it was so good and crispy!
I also sprayed the skin with Pam.
The chicken I bought that day and I took paper towels and dried the skin the best I could and put in fridge for 5 hours before I cooked them.
I used kingsford blue bag.
Next will be baby back ribs.
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Good to see you getting great results. We expect that on a PBC!
If you have not tried it yet - you may want to leave the chicken pieces, un-covered in the fridge longer. I have done this for 2 days with a whole chickens - and the meat was never dry - but the skin was.
Specifically - and by the USDA guidelines for food safety - you should place them on the lowest self in the fridge. And - no an wire rack or similar, over a pan which is large enough to make sure the none of the juice from the meat can drip outside of it. This is to prevent any chance of contaminating anything else in the fridge.
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I seen you say to leave uncovered 1-2 days but this was a last minute cook. When I put the 14 chicken quarters in fridge I did leave them uncovered like you said but knew it wasn't gonna be long enough that's why I used paper towels to get excess moisture off skin in which worked really well.
Thanks to everyone for all the info about your cooks on PBC cause it takes out a lot of guess work and headaches.
I did use the tire shape on the charcoal and seemed to work great.
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Smokin3D, that's really nice looking chicken. What did you season the chicken with to turn out looking that great? Also do you prefer the hanging method or the grate?
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I'm gonna say hanging since you can cook more at one time. I have to order more hooks! But this was my first cook on PBC so I will have to still test and tune.
The chicken quarters I hung I used cabelas blacken seasoning and Webers chicken n rib.
The ones on the rack just had rib tickler.
And sprayed skin with Pam.
(https://uploads.tapatalk-cdn.com/20170202/f9e909bafcc1166bebd71ed53fda9598.jpg)(https://uploads.tapatalk-cdn.com/20170202/05949ba5878b7158ec5728ce58c5aeca.jpg)
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