Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: pavlaugh on August 25, 2013, 07:38:04 PM
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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: Chicken
Split, seasoned, hooked.
(http://i442.photobucket.com/albums/qq150/pavlaugh/0822131826_zps6cc20b08.jpg)
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.
(http://i442.photobucket.com/albums/qq150/pavlaugh/0822132105_zps3c4d196d.jpg)
Second Cook: Baby Back Ribs
Seasoned and hooked.
(http://i442.photobucket.com/albums/qq150/pavlaugh/0824130941_zps23979554.jpg)
I may have overcooked it because it was falling off the bones. But these tasted great!
(http://i442.photobucket.com/albums/qq150/pavlaugh/0824131350a_zps50ca82e5.jpg)
While the ribs were resting, I threw some Brussels sprouts on the grate. They turned out nice and crispy, cooked through.
(http://i442.photobucket.com/albums/qq150/pavlaugh/0824131352a_zps151f36b5.jpg)
(http://i442.photobucket.com/albums/qq150/pavlaugh/0824131358_zps58936834.jpg)
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.
(http://i442.photobucket.com/albums/qq150/pavlaugh/0824132135b_zps990291e6.jpg)
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.
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Looks good. I can't speak to the cooker as I don't have one, but I can vouch for trying to control temps in Texas being difficult.
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It's always easy to pull things a little early & if not done put back on.
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My PBC runs between 280F to 310F depending on the load of charcoal. I am at around 2600Ft and have not touched the air vent. I assume their times are for around those temps so you will need to adjust it and check with a thermometer until you get around those temps.
Then as long as the charcoal load is the same every time you should get very consistent results.
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With BBQ there is really no mistakes you can't eat. You cooks look great to me.
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Good looking food yah made there, nice job!!
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I am in MN - not high elevation ;) I've never adjusted my PBC vent and find the times suggested by Noah and Amber to be almost perfect. I would just give them a call - they are about the most friendly people you will ever talk to and they truly want their customers to be delighted.
BTW - your cooks look great!
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I'm At 16ft above 15 miles from the Gulf If Mexico. Mine cooks faster than the times given but I have yet to ruin anything in mine. Always perfect and juicy. Never taken the temp. Maybe on my next cook.
Mike
Sent from my iPhone 5 using Tapatalk
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My PBC runs between 280F to 310F depending on the load of charcoal. I am at around 2600Ft and have not touched the air vent. I assume their times are for around those temps so you will need to adjust it and check with a thermometer until you get around those temps.
Then as long as the charcoal load is the same every time you should get very consistent results.
I am a little higher in elevation than Mike...and Amber and Noah are higher still....
THink that Mike is right...lower elevation= more oxygen = slightly higher temps. = shorter cooking times.
Highly recomment that you get a Maverick 732 to dial in your cook times. It will make your life easier, and help you achieve perfectly cooked meats. No more over/under done stuff! The first Forum Sponsor listed is Pellet Grill Outfitters - contact Eric there, adn he will fix you up!
NIce looking food - even if you felt it was a tad over-done ;).
T
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I know that fall off the bone ribs are considered overcooked in competition Q, but I love 'em that way - yours look great ;)
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All looks pretty darn good to me!!! I always prefer ribs close to fall off the bone and find them better overdone than underdone! Don
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I am in MN - not high elevation ;) I've never adjusted my PBC vent and find the times suggested by Noah and Amber to be almost perfect. I would just give them a call - they are about the most friendly people you will ever talk to and they truly want their customers to be delighted.
BTW - your cooks look great!
Good advice. I haven't adjusted my vent setting but I have adjusted my timing here and there from the times in the videos. A call should help you a lot. Another thing I've learned is that the "sweet spot" in the middle of the cooker is around 300-ish from my temp probes. As to ribs, relative bone size and meat thickness causes variations from cook to cook. Bottom of the rack hanging right over the fire will burn so I cut the racks in half.
Hub
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Thanks for all the responses and recommendations! Has anyone hung salmon or other fish fillets (skin on)? I'm wondering if the meat would separate and fall off, but not sure. I'm shooting for a cooked-through, teriyaki style fillet that would go with crackers and cheeses. I'd do this on the offset, but I really want to see what the PBC can do.
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Thanks for all the responses and recommendations! Has anyone hung salmon or other fish fillets (skin on)? I'm wondering if the meat would separate and fall off, but not sure. I'm shooting for a cooked-through, teriyaki style fillet that would go with crackers and cheeses. I'd do this on the offset, but I really want to see what the PBC can do.
I would use the grate. Would probably fall into the coals.
Maybe hang them housed in fish baskets...
http://www.amazon.com/GrillPro-14794-Chrome-Fish-Basket/dp/B0047ZFGHG/ref=sr_1_18?s=home-garden&ie=UTF8&qid=1377563595&sr=1-18&keywords=fish+basket
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Thanks for all the responses and recommendations! Has anyone hung salmon or other fish fillets (skin on)? I'm wondering if the meat would separate and fall off, but not sure. I'm shooting for a cooked-through, teriyaki style fillet that would go with crackers and cheeses. I'd do this on the offset, but I really want to see what the PBC can do.
I would use the grate. Would probably fall into the coals.
Maybe hang them housed in fish baskets...
http://www.amazon.com/GrillPro-14794-Chrome-Fish-Basket/dp/B0047ZFGHG/ref=sr_1_18?s=home-garden&ie=UTF8&qid=1377563595&sr=1-18&keywords=fish+basket
I'm with muebe on this one.
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Thanks for all the responses and recommendations! Has anyone hung salmon or other fish fillets (skin on)? I'm wondering if the meat would separate and fall off, but not sure. I'm shooting for a cooked-through, teriyaki style fillet that would go with crackers and cheeses. I'd do this on the offset, but I really want to see what the PBC can do.
I would use the grate. Would probably fall into the coals.
Maybe hang them housed in fish baskets...
http://www.amazon.com/GrillPro-14794-Chrome-Fish-Basket/dp/B0047ZFGHG/ref=sr_1_18?s=home-garden&ie=UTF8&qid=1377563595&sr=1-18&keywords=fish+basket
I'm with muebe on this one.
Definitely use the grill grate for the fish :) Have a great week! - Amber PBC Co.
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The advice by all regarding hanging filets is sound - they need some kind of support. Although I've not done salmon, I have done whole trout by hanging in a smoke box, and I suspect the method would apply to most fish - when whole, there is plenty of support to keep the flesh on the the fish - take the support of skin and bone away and I suspect the meat will fall off the hook.
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Thanks for all the responses and recommendations! Has anyone hung salmon or other fish fillets (skin on)? I'm wondering if the meat would separate and fall off, but not sure. I'm shooting for a cooked-through, teriyaki style fillet that would go with crackers and cheeses. I'd do this on the offset, but I really want to see what the PBC can do.
I would use the grate. Would probably fall into the coals.
Maybe hang them housed in fish baskets...
http://www.amazon.com/GrillPro-14794-Chrome-Fish-Basket/dp/B0047ZFGHG/ref=sr_1_18?s=home-garden&ie=UTF8&qid=1377563595&sr=1-18&keywords=fish+basket
I'm with muebe on this one.
Definitely use the grill grate for the fish :) Have a great week! - Amber PBC Co.
Anything you hang MUST have either sufficient bone structure to support its own weight once fully cooked or be provided with additional support in some way (like hanging a basket from the hooks). Several of us have had "gravity incidents" wherein our food plunged into the fiery depths. When this happens you not only will have to order a pizza, you'll have to appologize to the neighbors for the intensely offensive aroma that will be produced. I once hung six chicken leg/thigh quarter combos. Four of them dislodged into the coals providing acrid, nasty smoke to the two that remained suspended. Clean-up was most unpleasant :(
Hub
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Thanks for all the responses and recommendations! Has anyone hung salmon or other fish fillets (skin on)? I'm wondering if the meat would separate and fall off, but not sure. I'm shooting for a cooked-through, teriyaki style fillet that would go with crackers and cheeses. I'd do this on the offset, but I really want to see what the PBC can do.
I would use the grate. Would probably fall into the coals.
Maybe hang them housed in fish baskets...
http://www.amazon.com/GrillPro-14794-Chrome-Fish-Basket/dp/B0047ZFGHG/ref=sr_1_18?s=home-garden&ie=UTF8&qid=1377563595&sr=1-18&keywords=fish+basket
I'm with muebe on this one.
Definitely use the grill grate for the fish :) Have a great week! - Amber PBC Co.
Anything you hang MUST have either sufficient bone structure to support its own weight once fully cooked or be provided with additional support in some way (like hanging a basket from the hooks). Several of us have had "gravity incidents" wherein our food plunged into the fiery depths. When this happens you not only will have to order a pizza, you'll have to appologize to the neighbors for the intensely offensive aroma that will be produced. I once hung six chicken leg/thigh quarter combos. Four of them dislodged into the coals providing acrid, nasty smoke to the two that remained suspended. Clean-up was most unpleasant :(
Hub
Hub I had one of these gravity incidents but still ate them anyways ;)
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I'm at about 630 ft in elevation. I had to tinker with the intake at first. The intake should be at a quarter open, but I had it more like 1/3 open at first and the temps were too high. I used a maverick temp probe and adjusted the intake until the temp locked into the 280-290 range. Btw, the foods looks awesome!
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First few tries and the food still looks delicious! Good cooker, great cook.
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All of your 3 meals look super. I would eat at your house any day. Keep up the smokin'!
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Checking back in... I tried hanging the salmon and it worked OK. Cut the fillets vertically into strips and hooked through the thick (top) ends. I did have a "gravity incident," but it was due to my own fumble when removing the hook from the rebar -- just slipped out of my hands. Woops! I'm going to buy a fish basket regardless. Thanks for the recs!
Before:
(http://i442.photobucket.com/albums/qq150/pavlaugh/0827131926_zpsa3fc71d3.jpg)
After:
(http://i442.photobucket.com/albums/qq150/pavlaugh/0827132042_zps8a85c977.jpg)
I'm a big fan of the PBC, so I built this grill table for it. I wanted it to be a little more mobile for the backyard, and I wanted a place to put accessories, plates, etc.
(http://i442.photobucket.com/albums/qq150/pavlaugh/1117131723b_zpsf5a2ac8c.jpg)
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Nice Table. I think I just found my next project.