Let's Talk BBQ
Welcome Center => New Member Introductions => Topic started by: Bart57266 on June 10, 2015, 08:26:12 PM
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I'm a newbie to the forum, but I've been smoking meat for at least 25 years. That doesn't mean I know exactly what I'm doing, though! I don't. I just keep trying and learning lessons with every smoke. The purpose of my presence here is to add knowledge by reading and participating.
I've had more failures than successes, but those successes were mighty good (and the failures were still edible - just not as good as they were supposed to be). Most of the problems started when I bought a COS (cheap offset smoker). About a year ago, I gave up and went back to my trusty, rusty, 25-year old pre-COS bullet smoker and got much better results. Three weeks ago, I couldn't resist purchasing a Pit Barrel Cooker.
Regardless of how easy they make the Pit Barrel look, several things do need to be done properly. So far, I've learned that chicken readily absorbs the rich, flavorful essence of lighter fluid (unless you let the coals ash over completely before using them). Also, that ribs will be done when they're done (not necessarily when you need them for dinner). And, finally, that chicken will need to be finished in the oven if you don't let those lit coals burn and additional 20 minutes after adding them to the Pit Barrel. Well, it's either that or my vent isn't set properly.
I'll find out soon enough, because this looks like a good place to start asking questions.
Bart
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Hello and Welcome from NW Ohio. Pam .☆´¯`•.¸¸. ི♥ྀ.
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Welcome from SE Georgia!
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Never had a problem with the lighter fluid taste after 20 minutes of burn time before adding grub to my PBC. Some people are sensitive to lighter fluid though. Try the chimney starter method and see how that works out for ya..........oh....almost forgot......
Welcome from So-Cal :)
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Welcome from SE Virginia. You have definitely found the the correct site for PBC info and cooking.
CM
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Welcome home Bart.
I hope that you will become an anchor around here. We have a number of folks that you will get to know and enjoy the exchanges with I am willing to bet ;)
So - dig in - have fun, and cook something! ;D
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Welcome from Minnesota - looking forward to learning from you!
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Welcome from North Carolina.
Art
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Welcome from Minnesota
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Thanks, everyone.
Love that Herb Tarlek look, Pappymn!
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I haven't touched the lighter fluid since that first cook, Smoke. I just use a chimney now.
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Thanks, everyone.
Love that Herb Tarlek look, Pappymn!
Who? :P
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I haven't touched the lighter fluid since that first cook, Smoke. I just use a chimney now.
Me too...I roll up a few sheets of newspaper and make a ring under the bottom of the chimney and get that going with a torch. Works like a charm, and no added cost or chemicals!
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Welcome from Southern California
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Greetings from North Texas.
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Welcome from the Philly Burbs.
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Welcome from N. Ontario Canada.
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Welcome from Columbus, OH.
Sent from my iPhone using Tapatalk
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Thank you for all of your welcomes!
Back to the lighter fluid lighting method, I tried it again tonight. The charcoal pan was filled and wet with lighter fluid, placed in the Pit Barrel, then lit. After 25 minutes, most of the coals had ashed over, but those near the vent side were still black. They accounted for about one fourth of the pan.
When it was first burning, I noticed the flames never made it to that area, so I'm suspecting this is the problem. The incoming air is keeping that portion of the coals from igniting.
To get around this, I moved those coals on top of the lit coals, and waited until they were ashed over. So, what am I doing wrong? Do most of you do the initial charcoal burn inside the PBC?
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Bart
A couple of questions regarding the charcoal not lighting around the PBC air vent. #1. What were planning on cooking? #2. Where is your PBC located? Away from other objects? #3 Why did you perceive a problem with the what you had lit in the coal basket to start your cook?
I am not trying to say you have a issue or not, but I probably would not know that I had an issue until at least an hour or so into the cook. I always have my thermometer in the PBC to monitor the food and the PBC barrel temp. I have a log of each cooking event usually hour by hour to see how the cook is progressing, this was a carry over thing from when I had only my gas smoker and I kept a log to learn and replicate different cooks and smokes.
I really do not open my lid unless I want to add or remove food, so my Maverick is the only way to know if I am cooking something.
CM
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I was preparing to cook fish filets with the PBC in an open area, away from other objects and with no wind. I perceived it to be a problem because last time I used lighter fluid, I ignored the fact that some coals hadn't ashed over, and our chicken picked up a lighter fluid taste - I'm presuming from the unburned coals as the fluid in them evaporated out during the cook.
This time I was making sure all of the coals lit and were mostly ashed before adding the filets. It worked, because they tasted great. It just seems like something isn't right if not all of the coals ignite during the initial burning stage.
I'm near sea level (35') in Florida. Any ideas you may have will be appreciated.
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Here's what the charcoal looked like at several stages during its initial burn (after flames died out, but before adding fish filets). Note: I do have foil in the bottom to catch ashes, but it's kept low, away from the bottom venting of the charcoal pan, and away from the side vent so it won't change air flow. Also, my charcoal burned the same way the last time I started it with lighter fluid, and no foil was present.
15 minutes after lighting:
(http://s295494837.onlinehome.us/BBQ/PBC_Charcoal_Lighter_Fluid_01.jpg)
25 minutes after lighting. Notice the unlit charcoal - probably still containing lighter fluid:
(http://s295494837.onlinehome.us/BBQ/PBC_Charcoal_Lighter_Fluid_02.jpg)
Unlit coals stacked on lit coals, to get them started:
(http://s295494837.onlinehome.us/BBQ/PBC_Charcoal_Lighter_Fluid_03.jpg)
After just a few more minutes, all coals were ashed, so I spread them out and began cooking:
(http://s295494837.onlinehome.us/BBQ/PBC_Charcoal_Lighter_Fluid_04.jpg)
Again, I'll appreciate anyone's input as to why the whole pan doesn't flame when lit, and subsequently ash over.
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Brad
I just saw your other post about the Talapia . Now let me get this straight did you have a full charcoal basket of Kingsford Original Charcoal and use Kingsford Oderless Charcoal lighter?
I have cooked beef, chicken ( split and whole chickens) pork, venison, and fish fillets in the PBC and used Lighter fluid more for consistency then anything else, and have yet to taste the lighter fluid. I am almost at the same altitude as you so we are somewhat similar there. I have not tried running a half a basket of charcoal yet so I cant talk to those issues. But, what I do know is if you have lighter fluid ( the brands they recommend) not being burned off in 25 minutes or so I would call call Noah and Amber at PBC and let them know your problem. I re watched the PBC start up video on the website cause I thought that you were concerned about not enough charcoal ignited at the start. Which would mean low temps in the cooker and the food which is placed in it to cook would cool it even more. I had that problem on my fist cook which I used a chimney instead of lighter fluid. It took a long time for that chicken to cook.
So that is my recommendation call PBC and maybe even Kingsford if problems still persists. ??? ??? ???
CM
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At the risk of exposing my non-expertness the first thought I had was - is there any chance this was older charcoal, possibly picked up some moisture over time or storage?
2nd thought - I have found it is good to just get enough lighter fluid on the charcoal to get an even lighting, but not saturate it.
Finally, as Noah suggests, a full basket of charcoal is what makes this a power cooker. I realize we all like to save some money, but I look at the cost of the charcoal vs. the cost of the meat or whatever I am cooking, the sides, the family's expectations, etc, and figure the charcoal is pretty cheap.
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Welcome from northern Cali. 8)
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Welcome from Houston...the capital of Mexico.
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You need a nice even coverage of the charcoal with the fluid. Makes sure to apply it to as much surface area as possible.
DO NOT LET IT SOAK IN
After applying a quality lighter fluid like kingsford immediately move the bed of coals to the PBC and light the entire bed.
After 20 minutes the coals should all be white hot and completely ashed over.
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Here's another NC welcome ;D
Hub
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Yet another NC Welcome ! ! !
What part of Fla.? I've got a daughter & SIL in St. Aug. and a niece in Tampa.
BD
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Near Orlando, Big Dawg.
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May try to look you up during my next trip down.
BD
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I used 3/4 pan of Kingsford original, purchased a couple of months ago, and stored outside in humid Florida weather - but inside a deck box. Lighter fluid is also Kingsford, odorless. I soaked it pretty good outside the PBC, then immediately placed it inside and lit it.
One thought I had was about the initial burn. It takes a lot of air to support that much flame, much more air than the side vent can supply, so I'm imagining a downdraft of fresh air on one side, feeding the fire. Maybe that downdraft was strong enough to prevent flames from reaching that side of the charcoal pan, so those coals never ignited. That's why I asked if anyone else had experienced this.
Maybe I'll light the vent side first next time and see what happens.
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Well, I haven't sold my PBC yet, and there have been a couple of suggestions I hadn't tried, so I did one more cook with the same meat (chicken leg quarters). This time, however, I changed a whole list of other factors, and guess what? Most of the problems went away.
Here's what changed:
- Humidity was only 47%, compared to 90%+ in all previous cooks.
- Bottom vent was open wider (a little less than 1/2, according to PBC instructions).
- Charcoal pan was lifted 3/8" on small scraps of ceramic tile.
- Used brand new bag of Kingsford Original, never opened, stored indoors.
- Used lighter fluid lighting method, lit at four points around outside edges of grate.
- Two large wood chunks added, between charcoal grate and edges of PBC.
- Burn-in time was 20 min with lid off, and 80-90% of coals ashed over during that time.
- Coals were so hot when lid was added, flames were rising from the middle.
And... What I think was the most important change:
- I trimmed all extra skin and fat from chicken prior to hanging.
There was no excessive dripping or sizzling from the chicken during the cook, no thick white smoke (just thin blue), and NO greasy taste to the chicken - a first for me.
Here's how the barrel temps went:
Hit 311º peak temp a few minutes after adding lid, then it quickly fell.
0:15 272º
0:30 246º
0:45 232º
1:00 227º
Probe was moved to a chicken thigh at this point, and it read as follows:
1:00 159º
1:15 160º
1:30 163º
Cracked the lid (slid sideways) to crisp up the skin
1:45 165º
1:50 169º and a lot more smoke was rolling
Pulled it for dinner
It was delicious, and a lot closer to what I was expecting when purchasing the Pit Barrel.
Bottom line:
- I think the barrel temps are still dropping too fast, but would like to hear some opinions.
- Trimming the chicken skin & fat made a huge difference. Less grease drippings = almost no grease taste.
So that's the chicken you've all been raving about!
I've posted these issues in a couple of other threads, so this will be duplicated in them, as well. Hopefully it will help others.
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Welcome from Alabama.
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welcome from sw washington