Uh...I read the PM - and you were not harrased. You were asked to contact the manufacturer about any poduct issues BEFORE posting what feels like a complaint. That is only fair - and that is the way we are going to do it from now on.
Please don't make me be the bad-guy here. Anyone that does not bother to call a manufacturer first - but will get on a public forum and post a negative comment...just not fair.
In fact: here is the copy of EXACTLY what you received. If you are going to squeal "harassment" - then we will let all view it and decide:
Now, I am gonna put my Moderator hat on for a bit!! Pit Barrel Cooker is one of our forum sponsors and we really are very happy we have these fine folks and their companies on board with us!
I can understand if someone is unhappy with a purchase and if that item is not working properly. In the case of Pit Barrel Cooker, Noah and Amber are about as nice a couple as you will ever meet and Noah darn near answers his phone around the clock. When I first got my PBC, I put a thermometer in it, freaked out and called him. Noah was willing to fly to California to personally show me how to use my PBC!! I was being a complete moron!!
So I am asking everyone (and this goes for myself as well), if you want to tell us about your problems with your cooker that is fine. We might come with an idea to help you out. But please at least give the Manufacturer a chance to make it right!!
I can fully appreciate what you are going through. Especially when you shell out some bucks and you don't get the results we have all been ranting and raving about. Just give the Mfg a chance to make things right!!So, let's change that attitude real quick, o.k.? We all value one another here. And - no one is perfect, tho sometimes we might think we are.
This is THE warning.
Let's try to turn this positive - shall we?
"This really should not matter if you add extra time to the cook."I have found there are various instances where time and temperature are not mutually exchangeable. I would never jack the temp up too much on my boston butts too high to cook them faster -because they need enough time to allow the collagens and connective tissues to liquify and make the pork completely tender. I can get to the target temp faster...but without the amount of time needed...the pork will not pull well.
Likewise - a brisket cooked too low and slow - for too long will invariably not have the bark I want - and - again - may not reach temps needed for the needed tenderness.
My point is that Noah has designed this uber simple looking device - to have a designated cooking "zone" - where temp, and air volatility and other factors make for great results, and quite consistent. I think that if you had tried using the hooks to place your skewers a little lower...it may have worked better. Batter to ask Noah about that...
And - maybe you can try some lump charcoal during what most of think of as "Arctic Grilling Season" I *DO* admire your spunk! -( I would want fur lined underwear
) to see if that does give you an increase in BTU for the time frame....Again - Noah....
