Really liking the PBC after the first 3 cooks. I think I need to get the timing a little better for low elevation, but overall it the food was great.
First Cook: ChickenSplit, seasoned, hooked.
Two hours later, tasted great but was a little drier than I expected. I think I should have had the vent closed more for the 1/4-open recommended by PBC.
Second Cook: Baby Back RibsSeasoned and hooked.
I may have overcooked it because it was falling off the bones. But these tasted great!
While the ribs were resting, I threw some Brussels sprouts on the grate. They turned out nice and crispy, cooked through.
Third Cook: Tri-Tip (or what the Kroger butcher said was tri-tip)This was my first time eating tri-tip as far as I know. It was pretty impressive. Will definitely be making it again.
I'm sold on this thing. It's pretty idiot-proof, and I'm sure will only get better the more cooks I do.
Can anyone recommend cooking times at low elevation (Houston, TX)? I think I overcooked all three items. I cooked the chicken to the correct internal temp, but I think my vent was open too much for it -- the temp in the cooker was blazing hot at first (still at 450* after an hour). I closed it as much as possible for the second and third cooks.