Going off the Reservation

[ronman451]

So I've got about a dozen PBC cooks under my belt, and I've had good-to-exceptional results so far following PBC's video instructions by the book.

I'm learning a few things about my cooker, including hot spots and how to tweak the temps as needed, and am ready to start experimenting a bit. I know this thing does a great "set it and forget it" job, and I can turn out consistent good cooks following the instructions, but now I'm looking forward to tweaking a few things here or there to generate results that satisfy my own taste...

I'm inspired by 1Bigg_ER's philosophy (and I quote) "I refuse to limit myself to official PBC instructions and videos."

A few of the things that I'm interested in trying:

- Wavering from the Kingsford Blue. I want to try a few different briquettes, including the Kingsford Hickory and Mesquite. I haven't seen the Mesquite around in a while, I hope they still make it.

- Learning how to use lump in the PBC. Again, 1Bigg_ER has set my imagination a-wandering.

- Low and slow. Restricting airflow without creating noxious results.

- Food prep. Including dry brining and other techniques that I'm learning about here from other members. This place really is a treasure of institutional knowledge.

- Hanging tubers/veggies in a basket. I haven't found a basket that would work yet, this is just a thought experiment at this point. I did see someone bend some skewers and hang them, which has possibilities.

I haven't been this excited about cooking in a while, and am looking forward to expanding my horizons.

[1Bigg_ER]

Ron, low and slow can be achieved by blocking the top rebar vents. Leave the bottom vent as is. It does next to nothing for temperature control.

[muebe]

Bigg seems to be our resident PBC guru when it comes to out of the box cooking!

Look forward to your experimentation!

[ACW3]

Good luck.  I'll be following your posts on your "out-of-the-box" PBC cooks.

Art

[drholly]

Good luck.  I'll be following your posts on your "out-of-the-box" PBC cooks.

Art

X2 - and anxiously waiting for spring.

[smokeasaurus]

Thinking outside of the "barrel". Keep us posted on your results please.

I have used Royal Oak Natural Hardwood briquettes with good results. Gonna grab a bag of Stubbs today at Staters for my PBC cook tomorrow.........

[Las Vegan Cajun]

Looking forward to seeing your results. 

[africanmeat]

Looking forward to seeing your results. 

X2

[Paul Hart]

Let me know about the Stubbs turnout, I have a bag left still and would like to use it while I'm waiting for the good Kingsford sales this spring. I noticed the Stubbs even sounds different. It makes a crackling sound that the Kingsford does not make, and it smells different. Do you typically monitor the cooker temp? I so let us know how different(if at all) the temp is.

[smokeasaurus]

I goofed up at the market and forgot to buy the Stubbs    For todays PBC cook I am using the Royal Oak Natural wood briqs. I have not compared temps between the RO and Kingsford, I have had the same stellar results using both.

Memorial Day cant get here fast enough for the first big Kingsford sale of the year. Who will have the lower price...HD or Lowes...??

[Paul Hart]

Dunno. Right now it's $20 for a pack of two 20lb bags. I'd like to see that for $10 instead. I'm buying about 200lbs at once lol

[smokeasaurus]

I only buy Kingsford three times a year......Memorial Day......4th of July and Labor Day.........

[tekn50]

The skewers work great, I use them all the time.  You have to bend the ends almost 180*, or everything will slowly fall into the fire.  Trust me on that one.  I have done corn, potato, and shrimp with great results.  Have fun with your cooker.