Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: cody0707 on March 02, 2016, 07:34:00 PM
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I have 2 cooks in my PBC so far. Just for reference I am located 232 feet above sea level. The instructions say I should have my vent 1/4 of the way open. My first 2 cooks were done using this setting.
The first cook was a whole chicken split and half. The chicken was juicy but I should have opened the cooker during the last bit to crisp the skin. I didn't have a pit probe in it during this cook.
Then 2nd cook was 3 racks of ribs. I halved the ribs and hung them. Each half rack had a different rub. I did this to see which rub would work best for my sons birthday party in which I will be cooking some Q. During this cook I had my Maverick probe in between an outer rack of ribs and the middle rack (I had 3 halves on each rebar). During the cook the probe read about 280*. I didn't think much of it. The racks went just shy of 4 hours. They were also juicy but slightly overcooked as the meat fell off the bone instead of being pulled off by a bite.
Just to make sure I was doing everything right I decided to do a dry run yesterday with no meat. I loaded up the charcoal basket with KBB. I took 20 briquettes from the basket and put them in my chimney starter and lit them till they ashed over. Once ashed over I dumped the coals on the one side where I took the coals from. It didn't take long for the cooker to settle and finally settled at 330*. Everything I read said the cooker usually runs at 275*. I closed the vent all the way to see if it would come down. I think it was a lost cause as it never really dropped.
Today I decided to redue the dry run. The bottom vent is what is considered closed although there is still a small gap bellow the metal plate (the metal plate is closed as best that it could be). I loaded up the charcoal basket. This time with Stubbs (I know, not KBB like recommended and I am aware it likely will run hotter than KBB). I took only 10 briquettes from the basket and lit them in my chimney starter. To gradually bring the cooker up to temp I decided to only let the coal ash over half way. I then dumped the coals randomly throughout the charcoal basket to see if this may help. The starting temp when I closed the lid was 156*. It took the cooker about 30 min to get up to an acceptable Q temperature. I checked it an hour later and it was chugging along at 316*. Still not around the 270* I had read about.
I had some magnet sheets laying around. I cut a good size magnet and covered the intake to where only a half of the hole that was left with the damper closed is now open. I did this about 40 minutes ago an the temps dropped very fast when I first did it. I decided to let it run its course and see where it would settle. After about 40 minutes I am down to 261* it's still dropping slowly.
I've watched videos and everything else and just cannot understand why I can't get this to chug along at the 275* I hear others talking about. I have made sure the rebar is in the cooker and that the lid is correctly secured.
Any help would be appreciated.
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I'm in south florida so I'm at the same setting as you for the bottom vent. I also use nothing but Stubbs, I think it gives a much better flavor to the food than the kingsford. I haven't used a chimney yet, I use lighter fluid. I have yet to check my temperature of the PBC so I'm not sure what temp mine runs at. When I did ribs recently it only took 90 minutes and they were done. I sauced them and returned them for 15 more minutes. What I've been doing is lighting my coals, letting them burn for about 20 minutes, cover the cooker for another 20 or until the coals are white and then I hang my meat. My first cook was a split chicken as well, I didn't have a probe at the time but the chicken came out incredible. This is how it looked...
(http://i977.photobucket.com/albums/ae258/southflaart561/IMG_9466_zpsf9e68638.jpg)
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Cody some people seem to have a hard time controlling the temp. At your elevation you should have the vent at 1 inch open. Now you can control the temp by cracking the lid to get it hotter or putting foil around the rebar to cool in down. I can cook as low at 200 all day or jack up the temp to whatever. One thing I do is let the temp stabilize (to the temp I want to cook at) before I put the meat on. Just my way of doing it.
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I'm at sea level too. I close my vent as much as I can and it works perfect. Try it.
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IMHO the PBC is just fine at temps between 275F and 350F.
The PBC is not a low and slow cooker or traditional smoker. No moving parts. No fancy controller. Just a great and simple power cooker.
I just load the basket, light and wait for 20 minutes, then load the meat.
Don't fret about temps too much. Just monitor the internal temp of your food your cooking.
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Part of the issue with the dry run is the fat from the meat helps cool the coals, which is why you have had higher temperatures. I am a little under 300ft elevation, and when cooked the ribs without plugging the holes at the top to keep the temperature in the barrel between 225-240, I've had ribs done in 3-3 1/2 hours. I usually leave them be until about 2 hours into the cook then check every 30 minutes until I think they are close then start checking them every 15 minutes or so. When I sauce to glaze and will start saucing everytime I check the ribs starting at the 2 1/2 hour mark. I hope that helps.
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IMHO the PBC is just fine at temps between 275F and 350F.
The PBC is not a low and slow cooker or traditional smoker. No moving parts. No fancy controller. Just a great and simple power cooker.
I just load the basket, light and wait for 20 minutes, then load the meat.
Don't fret about temps too much. Just monitor the internal temp of your food your cooking.
X2 - what he said
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Is it odd that my pork spare ribs were done at 90 minutes? They were tender, nice smoke ring, had a nice pull from the bone. Could the Stubbs cook that much hotter than the kingsford? Either way, the ribs were outstanding
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Part of the issue with the dry run is the fat from the meat helps cool the coals, which is why you have had higher temperatures. I am a little under 300ft elevation, and when cooked the ribs without plugging the holes at the top to keep the temperature in the barrel between 225-240, I've had ribs done in 3-3 1/2 hours. I usually leave them be until about 2 hours into the cook then check every 30 minutes until I think they are close then start checking them every 15 minutes or so. When I sauce to glaze and will start saucing everytime I check the ribs starting at the 2 1/2 hour mark. I hope that helps.
I think your on to something here that doing a dry run doesn't factor in. I didn't think about this. The fat and juice that sweats and drips down on the coals create a fog. I don't know if this aids in keeping the temperature down or not but it seems logical that it would. I will have to keep this in mind.
(http://i.imgur.com/XfzzqQA.jpg)
- When my Pit Barrel arrived I set the vent like shown in figure B. It would run at around 330* without any meat in the cooker.
- When I set the vent as shown in figure A the temps would hover at 316*.
This weekend I need to cook 4 butts. Should I have the vent set like figure A or figure B at the altitude of 232 feet? I know the instructions show Figure B being correct but I am still apprehensive about the heat. Also I only used 8 briquettes to start the fire and it still got to 316* with the vent looking like figure A.
Some of you are lighting 20+ briquettes and are getting high 200s when in your PBC. Should I leave in like figure A shows or should I trust the system and trust that the 4 butts will lower the temps to acceptable levels based off the drippings and fog?
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That lower air adjustment has very little affect on temps. The holes at the top and amount of lit coals in the bed are your biggest factor.
I am amazed at how this uncomplicated cooker can be made to be so complicated. One of the easiest cookers I have used honestly. I used to try and completely control temps and monitor when I first got it but then I realized the simplicity of it.
The beauty of this cooker is that even when cooking at higher temps the juices from the meat create a very humid and moist environment inside that barrel. That humid environment allows for those kind of temps without drying out meat. It works great. The more you cook in it the more you will find out for yourself.
Honestly if you really want total temp control then get an air controller for it. Then you can set the temp to the exact one you like digitally. It is a fan that will turn on and off air to the coals and regulate temps.
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That lower air adjustment has very little affect on temps. The holes at the top and amount of lit coals in the bed are your biggest factor.
I am amazed at how this uncomplicated cooker can be made to be so complicated. One of the easiest cookers I have used honestly. I used to try and completely control temps and monitor when I first got it but then I realized the simplicity of it.
The beauty of this cooker is that even when cooking at higher temps the juices from the meat create a very humid and moist environment inside that barrel. That humid environment allows for those kind of temps without drying out meat. It works great. The more you cook in it the more you will find out for yourself.
Honestly if you really want total temp control then get an air controller for it. Then you can set the temp to the exact one you like digitally. It is a fan that will turn on and off air to the coals and regulate temps.
I agree, we tend to over-complicate many of the cookers we use. Practice , Practice, Practice.... Watch the internal temp of the meat that's the ticket.
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Muebe is spot on, Get her going and just enjoy the ride. I have only once used a thermometer to keep an eye on the temps in the barrel. I keep an eye on the smoke coming from it. Thick and nasty I crack the lid to give it some air and clean up the smoke. Thin blue smoke, just let it do it's thing.
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Practice is always good! Temperature is all about the lighting process, feel free to call us to help troubleshoot the problem easier!
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Practice is always good! Temperature is all about the lighting process, feel free to call us to help troubleshoot the problem easier!
does one lighting process tend to produce higher temps then the other? I've been using lighter fluid for all my cooks as I don't have a chimney. I know pork spare ribs have been done in 90 minutes. I generally let burn with the lid off, bars in for about 15 minutes, lid on for about 20 minutes to let it settle a bit then hang my meat.
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Practice is always good! Temperature is all about the lighting process, feel free to call us to help troubleshoot the problem easier!
does one lighting process tend to produce higher temps then the other? I've been using lighter fluid for all my cooks as I don't have a chimney. I know pork spare ribs have been done in 90 minutes. I generally let burn with the lid off, bars in for about 15 minutes, lid on for about 20 minutes to let it settle a bit then hang my meat.
No. As long as each lighting process is done correctly, the temperature should run between 273-310. Depending on where you are at on elevation you are going to let your coals burn for 12-15 minutes, then hang your meat immediately. You do not want your coals to peak before you put the meat on.
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Practice is always good! Temperature is all about the lighting process, feel free to call us to help troubleshoot the problem easier!
does one lighting process tend to produce higher temps then the other? I've been using lighter fluid for all my cooks as I don't have a chimney. I know pork spare ribs have been done in 90 minutes. I generally let burn with the lid off, bars in for about 15 minutes, lid on for about 20 minutes to let it settle a bit then hang my meat.
No. As long as each lighting process is done correctly, the temperature should run between 273-310. Depending on where you are at on elevation you are going to let your coals burn for 12-15 minutes, then hang your meat immediately. You do not want your coals to peak before you put the meat on.
would you let the coals peak for cooks such as steaks when you want that hot sear on the meat?
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Practice is always good! Temperature is all about the lighting process, feel free to call us to help troubleshoot the problem easier!
does one lighting process tend to produce higher temps then the other? I've been using lighter fluid for all my cooks as I don't have a chimney. I know pork spare ribs have been done in 90 minutes. I generally let burn with the lid off, bars in for about 15 minutes, lid on for about 20 minutes to let it settle a bit then hang my meat.
No. As long as each lighting process is done correctly, the temperature should run between 273-310. Depending on where you are at on elevation you are going to let your coals burn for 12-15 minutes, then hang your meat immediately. You do not want your coals to peak before you put the meat on.
would you let the coals peak for cooks such as steaks when you want that hot sear on the meat?
It is not necessary. Here is a video on a reference on a ribeye-steak http://www.pitbarrelcooker.com/videos/ribeye-steak .
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Kona, sounds like you are doing too much tinkering during your cooks. If you open your lid for an extended time you will raise the temperature drastically. It will take a long time for the PBC to then cool back down.
In Texas we are close enough in elevation to what you describe. Spare Ribs I do in right at 3 hours. Baby back about 2 hours and 45 minutes. I use the digital thermometer on chicken breasts, brisket, lamb, and whole chickens. Wings take me 45 minutes, steak for Medium rare is right at 18 minutes, these have been consistent for me for every cook of these.
Practice is always good! Temperature is all about the lighting process, feel free to call us to help troubleshoot the problem easier!
does one lighting process tend to produce higher temps then the other? I've been using lighter fluid for all my cooks as I don't have a chimney. I know pork spare ribs have been done in 90 minutes. I generally let burn with the lid off, bars in for about 15 minutes, lid on for about 20 minutes to let it settle a bit then hang my meat.
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I can't speak to the PBC because I don't have one, but it sounds like lots of people are helping with that.. But I wanted to strongly suggest buying a chimney, lighter fluid is a toxic fluid and may even put a chemical taste on your food, chimneys aren't expensive and well worth the small investment... Lighter fluid just isn't worth using, and really isn't necessary...
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I can't speak to the PBC because I don't have one, but it sounds like lots of people are helping with that.. But I wanted to strongly suggest buying a chimney, lighter fluid is a toxic fluid and may even put a chemical taste on your food, chimneys aren't expensive and well worth the small investment... Lighter fluid just isn't worth using, and really isn't necessary...
Thanks for your concern but not everyone feels that using lighter fluid properly is any more toxic than the charcoal alone. Again I stress properly.
If you do not let the lighter fluid soak into the charcoal, do not use a whole bottle and also give it time to burn off(20 minutes) before placing your meat on the PBC I think you will be just fine.
And IMHO Matchlight charcoal is the worst thing Kingsford has ever made. That charcoal is infused with lighter fluid and will give your food a chemical fluid taste because it takes forever to burn off. I never use that charcoal. That is why Noah and Amber do not recommend it either.
Using lighter fluid is a personal decision as is avoiding wheat gluten or MSG for example....
Off my soap box now :)
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I can't speak to the PBC because I don't have one, but it sounds like lots of people are helping with that.. But I wanted to strongly suggest buying a chimney, lighter fluid is a toxic fluid and may even put a chemical taste on your food, chimneys aren't expensive and well worth the small investment... Lighter fluid just isn't worth using, and really isn't necessary...
If you do not let the lighter fluid soak into the charcoal, do not use a whole bottle and also give it time to burn off(20 minutes) before placing your meat on the PBC I think you will be just fine.
I've used lighter fluid in the past, before I knew about chimney's, and wasn't trying to imply it will harm you any more or less than charcoal, but it is a toxic liquid (I wouldn't drink it). The suggestions for proper use go against the recommendation from PBC representative, who recommended putting meat on in 12 - 15 minutes after lighting (not enough time for the 20 minute recommendation for use of lighter fluid).
All I'm trying to say is that chimney's are easy to use, and are not that expensive, so why risk changing the flavor of your food...
The following is from Kingsford website, under more information about the lighter fluid:
DANGER: harmful or fatal if swallowed. Combustible. Contains petroleum distillates. Do not ingest. Avoid breathing vapors. Use in a well-ventilated area. Avoid prolonged contact with skin.
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The arguments for/against the use of lighter fluid are much like brands of religion. Find one that fits you. Be happy. And - do not disparage those who have a different approach to the subject. The information supporting both viewpoints is widely available.
Let us not "re-ignite" the impassioned flames of that argument, please.
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That lower air adjustment has very little affect on temps. The holes at the top and amount of lit coals in the bed are your biggest factor.
I am amazed at how this uncomplicated cooker can be made to be so complicated. One of the easiest cookers I have used honestly. I used to try and completely control temps and monitor when I first got it but then I realized the simplicity of it.
The beauty of this cooker is that even when cooking at higher temps the juices from the meat create a very humid and moist environment inside that barrel. That humid environment allows for those kind of temps without drying out meat. It works great. The more you cook in it the more you will find out for yourself.
Honestly if you really want total temp control then get an air controller for it. Then you can set the temp to the exact one you like digitally. It is a fan that will turn on and off air to the coals and regulate temps.
muebe : +1 on your comments - another factor pertaining to the amount of lit coals in the basket are how much time you allow the coals to heat up . I place 40 lit coals on top of the basket of unlit coals placed inside the pitt barrel cooker with the lid off ...Once I see that I have an even lit ashed over layer of coals on top now igniting the layer underneath (approx. 15 min. to 20 min. mark) I then hang the meat and place the lid on . I believe any where at that 15 to 20 minute mark with the lid off would guarentee good results - even if temps are initially high it will settle into that 275 ~ 325 degree range fairly quickly .
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Everyone here has offered very good advice, but I will go through my process which has only failed me once (in the freezing cold rain).
1. Take your coal basket and fill it to the top with coals evenly spread out.
2. FROM THE BASKET take exactly 40 pieces of charcoal and put them in your chimney starter.
3. Light the chimney starter as you normally would.
4. When the coals are a little more than half gray pour them evenly over the coals in your basket inside the cooker.
5. This is the only step I OCCASIONALLY deviate from, but depending on how hot I want the initial temp in the barrel, I wait anywhere
between 7-13 minutes before I put the lid on and start cooking.
6. If I'm cooking a butt, chicken, tenderloin, leg of lamb etc. I will run my probe wire through one of the re-bar holes and into the
meat.
If I'm doing ribs, I don't really pay attention to temps. Instead I follow a variation on the 3-2-1 method. I hang them for 2.5 hours. Then I wrap in foil with apple juice for 1.5 hours. Then I unwrap and sauce for 30-45 minutes.
I hope this helps someone, I don't remember where I got the 40 coal in the chimney idea, but it has worked very well for me. I have yet to try it, but i eventually want to try putting the lid on right after I pour the hot coals on. Maybe that will give a lower barrel temp for beef ribs and what not.
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What's with all the counting coals? I just put some in my chimney and after about 15-20 minutes when most are white I pour them over some more coals in the basket and then put the basket in the barrel
Sent from my Nexus 5 using Tapatalk
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One thing I noticed with my cooker the other day is my lid wasn't completely set on the cooker, I had to press down on one side to get it to seal. I looked and it didn't seem to be showing any gaps that would let air in but you never know. Now I know to push it down. I need to give it a decent pull to get it back off the cooker.
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One thing I noticed with my cooker the other day is my lid wasn't completely set on the cooker, I had to press down on one side to get it to seal. I looked and it didn't seem to be showing any gaps that would let air in but you never know. Now I know to push it down. I need to give it a decent pull to get it back off the cooker.
How long have you had your PBC? I got mine last year and had the same problem with the lid not closing tightly. I called Noah and he said to do a few cooks and if its still sticking call him back. Well it kept on sticking. I called him back and he asked me to send pictures of my lid. I did that and it turns out they changed the design and I had the old one. Within a few days they sent me a new lid and it fits perfect. Great customer service!
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One thing I noticed with my cooker the other day is my lid wasn't completely set on the cooker, I had to press down on one side to get it to seal. I looked and it didn't seem to be showing any gaps that would let air in but you never know. Now I know to push it down. I need to give it a decent pull to get it back off the cooker.
How long have you had your PBC? I got mine last year and had the same problem with the lid not closing tightly. I called Noah and he said to do a few cooks and if its still sticking call him back. Well it kept on sticking. I called him back and he asked me to send pictures of my lid. I did that and it turns out they changed the design and I had the old one. Within a few days they sent me a new lid and it fits perfect. Great customer service!
I only bought it at the beginning of this year and I've done quite a few cooks. I'll have to look into that, Thank you
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boy, i forgot how i was when i first purchased this pbc. when i initially did cooks i didn't choke anything down, so I was running temps really hot which was good when i did chicken but when i did brisket it really didn't pan out well. i suggest you follow all the videos until you are good at that, then experiment with foil or magnets over the top holes to choke the temps down to where you want. ive done at least 6 brisket with choking the temp down to 225ish, they came out brilliantly!!!! it just takes a little more work and the beauty of the pbc is the set it and forget it, however, it can be manipulated with some work :)
jason
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What I find interesting about the PBC is that it restricts the exhaust of the cooker. Most other smokers keep the exhaust wide open and manage the temps using the intake. Generally the exhaust can flow more volume than the intake can allow in. On the PBC it is the opposite and the intake is larger than the exhaust.
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What I find interesting about the PBC is that it restricts the exhaust of the cooker. Most other smokers keep the exhaust wide open and manage the temps using the intake. Generally the exhaust can flow more volume than the intake can allow in. On the PBC it is the opposite and the intake is larger than the exhaust.
It's something I'm a big fan of. I used to worry about whether I'd gotten the intake set to the correct width, and eventually realized I could have it wide open, it didn't make much difference. I regulate the temps with the rebars, and if that's not enough, it gets plenty hot with the lid just slightly cracked. (Usually when I'm crisping things up.)
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What I find interesting about the PBC is that it restricts the exhaust of the cooker. Most other smokers keep the exhaust wide open and manage the temps using the intake. Generally the exhaust can flow more volume than the intake can allow in. On the PBC it is the opposite and the intake is larger than the exhaust.
Cody -
Think about the intake vs exhaust this way, if you are familiar with cars: We know that no matter how much fuel, and air we can push into an engine...it does not matter if the path for exhaust is encumbered or restricted. You will only be able to efficiently utilize the amount of fuel and air - that the exhaust can handle.
So - the PBC is kind of like that. In fact, if you just "crack the lid" - I make up a small piece of aluminum foil that is folded until it is a little less than 1/8th" thick, and slip it in between the lid and barrel - and the temperature will climb rapidly to almost grilling temps. Bear in mind, that charcoal contains a finite amount of BTU's, so the hotter we run the pit, the shorter the run time will be before you need more fuel/charcoal.
Conversely - you can run a PBC at low and slow temps for an easy 8 hours if you really learn your pit. Have done it.
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Good thread for a new PBC user. My first cook at hot temps, so I partially blocked the vent with foil as it is impossibe to adjust during a cook (although I saw one reviewer suggest putting a wing nut on it. I might do that). I now have it in the A position discussed on page 1 of the thread... the minimal opening. also, since you can't get Kingsford here, the briquettes are smaller in most cases and likely burn hotter and faster. Will be interesting to see how the almost closed vent does with the temp.
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Have now done me second cook on Pit Barrel. The first was detailed in my Greetings from the Netherlands posting.
This time, I hung a pair of rather meaty pork ribs. Ambient temp was in upper 40s F and it was quite windy. The cooker was on a patio sheltered on 3 sides. Considering the issues of first cook, I had put the lower damper in closed position, and my cheap thermometer at hanging bar level.
A half hour after dumping coals, temp was only 200. I turned the barrel to face wind, and opened damper to about a quarter. Another half hour later, temp was 350. Returned damper to closed position. Another half hour and temp was about 250, and I left it to finish the cook.
Granted that these were difficult weather conditions, but not all that unusual for spring in Netherlands. A major motivation in buying it was to not have to monitor it as closely as the Weber kettle. Do other folks have similar issues?
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IMHO the PBC is just fine at temps between 275F and 350F.
The PBC is not a low and slow cooker or traditional smoker. No moving parts. No fancy controller. Just a great and simple power cooker.
I just load the basket, light and wait for 20 minutes, then load the meat.
Don't fret about temps too much. Just monitor the internal temp of your food your cooking.
I'm with muebe. If you want to obsess over temperatures and controls, the PBC is a poor tool. A Weber Smoky Mountain is the cooker you need. With the PBC, all you really control is time and differences in meat will make even that a little loosey-goosey. It isn't a precision cooker, but is sure turns out fine chow for very little work ;D
Hub
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If you are using a chimney starter to light your coals then you need to let the coals get established and the barrel to warm up before placing the lid. I might sound like a broken record but in my experience in this forum many times the issues arise with proper lighting of the coals. IMHO there is more of a learning curve with the chimney vs. lighter fluid method. Not that it cannot be done just that it takes more of a technique. I believe that the 15-20 minutes of time that the coal bed is burning while inside the barrel is the step that you are missing when you use the chimney method. This is heating up the barrel at the same time while starting the coals. The coals have nice hot air in the interior of the barrel instead of cool/cool air to fight against to draft. Drafting is critical for this cooker because of it's design.
And the lower air opening does not do much. You have more control over the temp from the holes for the rebar and slightly cracking the lid. If your temps drop then crack the lid for a bit to get the coals established again.
The food dripping on the coals will cause the temps to lower. That is why a nice even bed if coals is important.
But again I stopped measuring the barrel temps after my first few cooks and just enjoyed the food coming from it.
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If you are using a chimney starter to light your coals then you need to let the coals get established and the barrel to warm up before placing the lid. I might sound like a broken record but in my experience in this forum many times the issues arise with proper lighting of the coals. IMHO there is more of a learning curve with the chimney vs. lighter fluid method. Not that it cannot be done just that it takes more of a technique. I believe that the 15-20 minutes of time that the coal bed is burning while inside the barrel is the step that you are missing when you use the chimney method. This is heating up the barrel at the same time while starting the coals. The coals have nice hot air in the interior of the barrel instead of cool/cool air to fight against to draft. Drafting is critical for this cooker because of it's design.
And the lower air opening does not do much. You have more control over the temp from the holes for the rebar and slightly cracking the lid. If your temps drop then crack the lid for a bit to get the coals established again.
The food dripping on the coals will cause the temps to lower. That is why a nice even bed if coals is important.
But again I stopped measuring the barrel temps after my first few cooks and just enjoyed the food coming from it.
I use a thermostat on the PBC just to see what going on, not necessarily to control it. For the meats you cook to a temperature, I rarely even look at the temp of the PBC and solely watch the meat.
Ribs is what I've struggled with, primarily when I'm only cooking 1 rack. I've done roughly a dozen cooks and feel comfortable with the starting process, but am not certain when it's for only one or two racks of ribs. Last time I did rack, I didn't check the temps for an hour and found my PBC was running at 410 degrees. I made some adjustments, but the ribs were pretty dried out.
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It's tough, after decades of worrying about temp control, to just let go and let the Pit Barrel do it's thing. Maybe I will get used to it after more cooks.
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Doing some more ribs in less windy and cold conditions. Yes, I use the chimney starter in the prescribed manner. This time, I am not putting a temp guage in it, and resisting temptation to keep looking at it, and checking the coals, so long as there is at least a bit of some coming out of the rebar holes. Crosses fingers and hopes the PBC video is accurate.
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Doing some more ribs in less windy and cold conditions. Yes, I use the chimney starter in the prescribed manner. This time, I am not putting a temp guage in it, and resisting temptation to keep looking at it, and checking the coals, so long as there is at least a bit of some coming out of the rebar holes. Crosses fingers and hopes the PBC video is accurate.
From my experience with the PBC, the temps are all over the place and for sure I want to know what the temp is to make any adjustments. Why take a chance and have say, dried out ribs when only a small change would have taken care of it?
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My past issues were I was letting the coals get too hot before hanging my meat, I was going 15-20mins (I'm in South Florida). Now I do exactly what Noah suggested and no more than 12 minutes and I have not had an issue at all :)
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My past issues were I was letting the coals get too hot before hanging my meat, I was going 15-20mins (I'm in South Florida). Now I do exactly what Noah suggested and no more than 12 minutes and I have not had an issue at all :)
I forget, do you use the chimney or lighter fluid method?
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Well, at 3 hours 15 minutes, I took them off. Meat was not "fall of the bone", and maybe could have used another half hour but was tasty. I used Meathead's Memphis Dust on it, and a commercial sauce not available in USA, but is the best of the commercial brands here. It was good, but not spectacular.
Next up, pulled pork on Monday. They don't sell shoulder here (butchering is all different here) but it looks like a chunk of loin. Will make my signature Drunken Barbeque sauce for it (has a cup of rum in it) with the European twist, as some of the ingredients aren't available over here. Not as much fat in the cut, so I might stop short on temp.... maybe 180 F or so.
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My past issues were I was letting the coals get too hot before hanging my meat, I was going 15-20mins (I'm in South Florida). Now I do exactly what Noah suggested and no more than 12 minutes and I have not had an issue at all :)
I forget, do you use the chimney or lighter fluid method?
I use lighter fluid