Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: rickmort on December 16, 2015, 05:07:43 PM
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I am fortunate enough to work remotely so PBCing during these slow work days leading up to Christmas seemed like a good idea. I went round 2 after my my tough maiden voyage with the Thanksgiving bird with considerably better results. I love it, wife loves it, neighbors loved it, but still one thing concerns me, the temperature of the PBC and how to start with and maintain higher temps than what I have experienced for longer cooks. We are having company next Monday and I plan on doing chicken again and a pork shoulder for some tacos. I just hope I can keep the temp up properly for a longer cook like a shoulder.
My concerns are that when I add the meat the PBC temp drops substantially, and much lower than the 325 target that I have been reading for this cooker. I could remove a re-bar as suggested in some threads but, when I cook more food like I plan to Monday I will need both re-bar in.
I am below 2000ft and thus have my damper open 1/4, I have read that some have had it as wide is 1/2 open under 2000ft. I am the SE US on the coast Hilton Head Island, SC, are any folks from the region that can advise on what their set it and forget it damper is set to?
Temps today were in the mid to upper 60s about 75% humidity and cloudy most of the day.
I am sure with some advice and from what I have already read in the existing threads I can do a better job by changing some steps. I have listed what I did throughout the cook in detail below.
As usual thanks in advance.
- Filled the basket level with KBB.
- Took out 30 briquettes (my chimney only holds 30) and lit them.
- Let sit for 20 minutes while I prepped chicken.
- Dumped the charcoal in the basket with the remaining charcoal.
- Put in one chunk of applewood.
- Put in re-bar and lid.
- Let sit for 10 minutes while I completed the chicken.
- PBC going between 298 and 300 degrees.
- Put 4 halves on the PBC and temp dropped to 197 in the 1 minute or so I had the lid off.
- After 12 minutes with lid on both re-bar, PBC temp is 235.
- After 40 minutes with lid and both re-bar, PBC temp is 249
- After 60 minutes with lid and both re-bar, PBC temp is 237
- After 88 minutes chicken internal temp 133
- I took out one of the re-bar and moved around charcoal while I checked the chicken.
- I moved all 4 halves onto one re-bar, left BOTH re-bar in.
- Temp of the PBC jumped to 272 and stayed there, but obviously let off more slightly thicker smoke.
- After 110 minutes chicken internal temp 145...
...and PBC temp 268 - After 140 minutes 4.5 lb chicken was 163 5.5lb chicken was 152...
...PBC temp was 243 - Cracked the lid.
- Took chicken off PBC at 163 minutes
- Left the PBC lid on removed 1 re-bar at 4.5 hours the temp was at 312.
- Left the PBC lid on removed 1 re-bar at 5 hours the temp was at 295.
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Gosh - I may be the outlier and have nothing to offer.
But, I have never adjusted my damper or re-bars since the PBC was delivered. I have never varied from Noah's directions. And everything worked.
I have always followed the basic videos and directions and they have worked for me. I am NOT saying this is the BEST way to cook - but to get a starting point it can't be beat. The go from there.
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Gosh - I may be the outlier and have nothing to offer.
But, I have never adjusted my damper or re-bars since the PBC was delivered. I have never varied from Noah's directions. And everything worked.
I have always followed the basic videos and directions and they have worked for me. I am NOT saying this is the BEST way to cook - but to get a starting point it can't be beat. The go from there.
I stayed pretty standard and close to the instructions myself. I have watched the videos over and over to make sure I was not missing something, and even compared the newer shorter videos to their older longer versions so I am pretty confident that I stayed close to them.
The only 2 things I varied are; I only lit 30 briquettes instead of the recommend 40. Would that make that much of a difference?
To counter balance the 10 less briquettes, when I dropped the chimney I let the briquettes in the basket sit re-bar and lid on for 12 minutes. (I read that in another thread that this may be recommended for higher starting temps).
I level my basket with to the top rim, do I go higher than that?
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Hey I think after you drop your chimney of lit coals in, you need to wait 15 - 20 minutes until the unlit coals get a start. If not, the drippings from the chicken will douse your coals and you'll forever be playing catch-up. You could try trimming excess fat off too.
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You can also try the lighter fluid method. That is what I have gone to here in SE Georgia. I am at the
same sea level as you and my vent is only open 1/4. I was having some problems with temps using the
chimney method and once I started using the lighter fluid method and waiting 15 minutes with the lid off, my temps stay
good. I don't monitor my temps as it isn't really necessary, IMHO, as it is made to basically set it and forget it.
My split chickens usually take around 2 hours to get done. If I add any wood to the charcoal I wait an additional
5 minutes to get it smoldering before I put the chicken in. Looking at your photos I don't think you have enough lit
coals going to maintain enough of a higher temp. Hope this helps.
Mike
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Hey I think after you drop your chimney of lit coals in, you need to wait 15 - 20 minutes until the unlit coals get a start. If not, the drippings from the chicken will douse your coals and you'll forever be playing catch-up. You could try trimming excess fat off too.
there was not much fat and what there was I trimmed it and some excess skin as well. I read that in another thread earlier in the week.
After I dropped the chimney, I waited 12 minutes, but I guess I'll have to wait longer if I want to avoid using lighter fluid. My only concern with that is that I read that someone had concerns with longer cooks if they let the charcoal go 20 mins uncovered before putting food down. I guess I'll have to keep playing with it. thanks for the input.
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You can also try the lighter fluid method. That is what I have gone to here in SE Georgia. I am at the
same sea level as you and my vent is only open 1/4. I was having some problems with temps using the
chimney method and once I started using the lighter fluid method and waiting 15 minutes with the lid off, my temps stay
good. I don't monitor my temps as it isn't really necessary, IMHO, as it is made to basically set it and forget it.
My split chickens usually take around 2 hours to get done. If I add any wood to the charcoal I wait an additional
5 minutes to get it smoldering before I put the chicken in. Looking at your photos I don't think you have enough lit
coals going to maintain enough of a higher temp. Hope this helps.
Mike
Appreciate the input. I am going to give it a few more go rounds with chimney before I go to fluid. I absolutely agree that in the pic of the charcoal there is not enough white ash to begin the cook. I will have to light more, and let it sit maybe 20 minutes after dumping chimney as hikerman said above...Once I dump and wait a full 20 for more charcoal to ash over and the chunks to smolder should I wait this time top off or top on? I don't want to burn off my fuel to much right?
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I don't have a PBC, but I have seen many pics here. I think HOS is right on, not enough lit coals. Most pics here show the top coals completely ashed over, you have a lot of unlit coals.
You got nice color on that bird
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20 minutes with lid off. Then hang your meat. I have never used lighter fluid and have never had a temp issue either. As long as coals are going good, the drippings won't dowse the coals. In fact when the coals are going good and the meat drips on them, this creates the grease fog that gives meat the signature PBC flavor.
Hang in there, you'll get it!
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Gosh - I may be the outlier and have nothing to offer.
But, I have never adjusted my damper or re-bars since the PBC was delivered. I have never varied from Noah's directions. And everything worked.
I have always followed the basic videos and directions and they have worked for me. I am NOT saying this is the BEST way to cook - but to get a starting point it can't be beat. The go from there.
With The Holly on this one.....
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Gosh - I may be the outlier and have nothing to offer.
But, I have never adjusted my damper or re-bars since the PBC was delivered. I have never varied from Noah's directions. And everything worked.
I have always followed the basic videos and directions and they have worked for me. I am NOT saying this is the BEST way to cook - but to get a starting point it can't be beat. The go from there.
With The Holly on this one.....
X3
Hub
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I have only used a chimney to start my PBC and usually have to wait about 30 minutes before I hang my food. 15 minutes in the chimney, then another 10 with the lid off, finally 5 minutes with the lid on before hanging anything. Like you stated trimming the fat and excess skin is key in my opinion as it is less moisture dripping on the coals. I haven't cooked the chicken with both rebar in because I usually am only cooking for 2-3 people. The big thing is make sure you have some white ashed over coals as those are a good base heat source to start with.
Picture below is the coals, and set up I use. It is only half a chicken (I think because I lost roasted the other half, crazy season at work 70 hour work weeks, can't think straight) but you can see some flames and the white coals with orange glow. This was probably about 10-15 minutes into the cook as I do know it was during football season and my Stillers were on TV, which is rare living just outside of Philly. I was running in and out between commercial breaks. I do also use a a couple chunks of wood, at the end of the summer I was on a pecan kick so it was most likely that.
(http://i1341.photobucket.com/albums/o742/ajk5000/PBC_Cx_Rebar_zps69e0yybd.jpg)
It was jerk chicken, my halves take between 75-90 minutes to cook.
(http://i1341.photobucket.com/albums/o742/ajk5000/PBC%20Jerk_zpslqnzf9i3.jpg)
I am hoping the CEO doesn't have anything planned on Sunday so I can do a cook, if that is the case I will take step by step pictures of process and post to show how I go about it.
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I have tried different starting methods, but I have found lighter fluid the best for me.
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I have tried different starting methods, but I have found lighter fluid the best for me.
X2
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I have tried different starting methods, but I have found lighter fluid the best for me.
X2
X3
I don't know why there is such a prejudice against using charcoal lighter but I'm guessing it gets linked with the "creosote" taste often found in oversmoked meat. Properly used, good quality lighter leaves no flavor whatsoever behind. I've never lit my PBC any other way. I use a relatively small amount (probably about 1/8th of the can), let is soak in for three or four minutes, light it, and let it burn for the recommended 20 minutes before I hang the groceries. By the time I put the lid on, there's no lingering aroma of the lighter and all of the coals are burning, not just part of them. I've never had any flavor oddities and everything has always cooked in pretty much the time given in Noah's videos.
Hub
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I have tried different starting methods, but I have found lighter fluid the best for me.
X2
X3
I don't know why there is such a prejudice against using charcoal lighter but I'm guessing it gets linked with the "creosote" taste often found in oversmoked meat. Properly used, good quality lighter leaves no flavor whatsoever behind. I've never lit my PBC any other way. I use a relatively small amount (probably about 1/8th of the can), let is soak in for three or four minutes, light it, and let it burn for the recommended 20 minutes before I hang the groceries. By the time I put the lid on, there's no lingering aroma of the lighter and all of the coals are burning, not just part of them. I've never had any flavor oddities and everything has always cooked in pretty much the time given in Noah's videos.
Hub
The Hub is my bub on this. I have used lighter fluid (always Kingsford) for over 30 years PBC, Weber Kettle, CB Kettle, hibachis, etc...) - never had an "off taste." I am NOT a super taster, but just an average guy and it has always worked for me. I would NEVER throw stones at anyone that says they taste something bad - I just never have...
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I have tried different starting methods, but I have found lighter fluid the best for me.
X2
X3
I don't know why there is such a prejudice against using charcoal lighter but I'm guessing it gets linked with the "creosote" taste often found in oversmoked meat. Properly used, good quality lighter leaves no flavor whatsoever behind. I've never lit my PBC any other way. I use a relatively small amount (probably about 1/8th of the can), let is soak in for three or four minutes, light it, and let it burn for the recommended 20 minutes before I hang the groceries. By the time I put the lid on, there's no lingering aroma of the lighter and all of the coals are burning, not just part of them. I've never had any flavor oddities and everything has always cooked in pretty much the time given in Noah's videos.
Hub
Agree wholeheartedly Hub! Never have had an after taste of lighter fluid. Plus if you wait the allocated time all the coals are red hot and ready.
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I have nothing against lighter fluid and used it all the time when I lived with my parents. My mom hated when my dad used it because I think he used too much or let them soak too long before lighting them. I like the chimney because I never have to remember to get more fuel, but I use the lighter fluid in my Jumbo Joe here and there.
I do think people have had better success with the lighter fluid method based on pictures, and because it lights all of the coal where the chimney is a little more concentrated in spreading the coals and lit ones.
*** Side note: Wife wants ribs and wings on Sunday (Stillers on at 425p ET :) , Iggles on SNF :/ ). I do a different starting process to keep the barrel low and slow for my ribs, sorry I won't be able to give you a picture slide show this time***
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I don't have a PBC, but I have seen many pics here. I think HOS is right on, not enough lit coals. Most pics here show the top coals completely ashed over, you have a lot of unlit coals.
You got nice color on that bird
Yup,get all the coals ashed over that you can see,then start cooking.I am adverse to lighting fluid myself,and you can get the coals lit fine without it,I use a hefty load of coals but its just what finally worked for me.It takes Im guessing 45 minutes for me to get coals right before cooking.I put about 3/4 of a large chimney to cover the coals in pan.
Not having all ashed over was a big point in all my fails,and the altitude cooking requires me to leave out a rebar for high temps(+ - 350F),and with both bars in I definitely need to crack lid.
I went thru exactly what you are going thru getting temps to maintain.I have full vent open too at 5000 feet.
The perfect upgrade IMO is a decent lid vent from factory.
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Well... I am gonna offer a 3rd position on lighter fluid. If you like it - use it. If you can taste or smell it, or just don't want to use it - don't. But, allow for the following reasoning to "marinade" in you head a bit ( see...see what I did there..."marinade"... :D)
Tho we are all humans ( well.. most of us anyway ;D ) we should allow for the recognition that variations exist in our senses. Some of us are colorblind. Some deaf. Some have exceptional hearing. Some folks have vision so good they can see the stitching on a fastball approaching at 80+ m.ph. And these are not "exceptional humans", they merely have one sense that is "out of the normal range".
And - the same is true of tasting. It is not about "better" or "worse" - it is about difference in sensitivity to certain aromas and tastes. There are plenty of medical studies that show us that these variables exist, and - petroleum distillates may be one of the categories that some folks can smellier taste...and some cannot.
I will use two examples of other anomalies similar to this: Asparagus.....Research has shown that perhaps 50% of people smell a distinct odor when they urinate after consuming asparagus - and 50% do not. Why? That is where it get complicated - but the simple answer is, that there exists a myriad of differences between each of us - that are part of why we are "individuals" :)
And - ever notice that when men get together in mixed company and they want to ell a dirty joke, or secret to another man - they talk in a very low, quiet tone - yet women inherently whisper in a high pitch? Why? Because - thru testing, it has ben shown hat men do not hear those upper register sounds as well - just as women don her those very low ones as well. Differences in the sexes. ( Like we needed more??? 8) )
So - I don't use lighter fluid. But it is because mostly, I am a cheapskate ;D and the newspaper underneath chimney works well for me.
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So - I don't use lighter fluid. But it is because mostly, I am a cheapskate ;D and the newspaper underneath chimney works well for me.
LOL,thats me,plus Im a closet hippy and petrol and food bums out my anti chemical senses.But Like Tim,if you do it,I support your choice fully.
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Double post,oops
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WTH,why am I double posting??
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WTH,why am I double posting??
Because you are a goofball - just like my puppy dog... ::) ::)
I agree with you, Tim and everyone else that has an opinion. I would never seek to tell someone how to light their fire (talking of hippies...) - do what works for you. Yes, I like fluid (probably kinda lazy) and have never found a bad taste unless I try to cook too soon... It is all fun and to me that is the point.
Cheers,
D
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Yep. I think there are many ways to achieve our individual BBQ Nirvana ;D.....And, however we get the 'coals right - is a good way! I want to play with one of the Looft Lighters....Keep forgetting about them ::)
Link HERE: http://www.looftlighter.com
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If you find the temp dropping simply crack the lid for 10 minutes to recover the coals.
I always use a full basket of lit coals no matter what I am cooking.
And no offense to anyone meant but the majority of difficulties I see on here with the PBC is when people start using the cooker with the charcoal starter method. There is more of a learning curve with that method IMHO than the lighter fluid method. I am not saying the other method does not work just much more difficult to get right.
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I did not mean to hit the "edit" on your post - I meant to respond to it...sorry muebe :)
I think that lighter fluid is the most common, and because of that, easiest of the methods. And there are some folks that like to use the Weber Fire Starter Cubes as well, tho I have not tried them yet. http://store.weber.com/accessories/category/cook/tools/1324
We tend to stick with what works for us. Nothing wrong with that - it is comforting. But...we also do not learn anything new in that part of the process either. So I try to become proficient with 2 or three ways to do everything connected with cooking. This way - if you are short on anything - or for any reason you need to - you have a fallback position, that will work for you, and it will not be a source of frustration if you have practiced it before.
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Yep. I think there are many ways to achieve our individual BBQ Nirvana ;D.....And, however we get the 'coals right - is a good way! I want to play with one of the Looft Lighters....Keep forgetting about them ::)
Link HERE: http://www.looftlighter.com
That's neat! I might have to look into that.
I'm a "avoid the charcoal lighter at all costs guy" too!
But.....I do have a can in the garage for emergencies!
Oh I'm a tried and true old hippie like Spuds, just not the closet type! :D
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And there is another way to get your coals raging hot. Tee showed me this trick at Jaxon's a few months ago. Light one 3/4 large chimney and get it going. Not completely
ashed over but enough that it is really hot. Put the first chimney in the PBC and let it get burning until it is almost white. While this is happening light another chimney of
coals and once they are hot and burning good pour this on top of the ones already in the PBC. Now you are ready to hang whatever you are cooking. This keeps the
temperatures extremely high (350 plus) which is great for chicken. It is a little more work but it does help with needing a hot chicken fire.
Just another way to get it done! ;) But MY personal preference is the lighter fluid method. Just figured I'd toss this out there for another idea.
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I step away for a day and I have 10 new posts to read. LOL!
All excellent info and appreciated. I am not a fan of the fluid light, mainly because I have ruined good meats that way in the past, years and years ago with over saturation, or not letting it burn long enough. That obviously not a knock on the fluid method, but me. I can be taught new tricks though.
I will definitely be tweaking my methods over the next few or more cooks, or maybe just purchase a looftlighter. that things is pretty cool! I wonder if anyone on here has one.
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I step away for a day and I have 10 new posts to read. LOL!
All excellent info and appreciated. I am not a fan of the fluid light, mainly because I have ruined good meats that way in the past, years and years ago with over saturation, or not letting it burn long enough. That obviously not a knock on the fluid method, but me. I can be taught new tricks though.
I will definitely be tweaking my methods over the next few or more cooks, or maybe just purchase a looftlighter. that things is pretty cool! I wonder if anyone on here has one.
I find as long as I apply full coverage of lighter fluid, light immediately(not letting it soak in), then let it burn for a full 20 minutes I do not notice any lighter fluid taste. With that being said whatever is best for you is a personal choice.
I believe that Rick(Nepas) has a Looftlighter. He really seemed to like it.
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I successfully used the chimney but had a few fails with it by not waiting long enough. Used the lighter fluid after that with no problems. Recently though I have been using a big propane weed burner torch. Takes a couple minutes and works great. Plus torches are fun
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I successfully used the chimney but had a few fails with it by not waiting long enough. Used the lighter fluid after that with no problems. Recently though I have been using a big propane weed burner torch. Takes a couple minutes and works great. Plus torches are fun
Weed torches are frequently seen in the hands of BBQ contest cooks firing up large stick burners. It is hard to miss their distinctive roar. And, there's something distinctly primal in blasting out a line of fire from which nothing escapes -- fun stuff ;D
Hub
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I am upstate in the Greenville area, and set my damper to 1/4 open when I took it out of the box, and haven't tinkered with it since. I haven't worried about temps while cooking and so far all has worked out well. Chicken comes out perfectly and I have cooked a 5 1/2 hour brisket and still had good coals. You'll have no trouble with a shoulder.
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I successfully used the chimney but had a few fails with it by not waiting long enough. Used the lighter fluid after that with no problems. Recently though I have been using a big propane weed burner torch. Takes a couple minutes and works great. Plus torches are fun
+1
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I am upstate in the Greenville area, and set my damper to 1/4 open when I took it out of the box, and haven't tinkered with it since. I haven't worried about temps while cooking and so far all has worked out well. Chicken comes out perfectly and I have cooked a 5 1/2 hour brisket and still had good coals. You'll have no trouble with a shoulder.
Sent from my iPad using Tapatalk
+1 :)