Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Paul Hart on January 16, 2015, 04:07:17 PM
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So far it seems to be cruising right at 250° at the 9 min mark. It was up to about 256 for a min. It's about 40° out here right now.
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Looking forward to this cook!
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Hanging around 245 now. I may need to slightly open the vent. I was very conservative with it because I didn't want to get it too hot. For now I'll let it be I guess. If it drops lower than 140 I guess I'll open it a tad.
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235 already! Guess I'll open the vent some. Hoping I lit it well enough. Used a chimney with 40 coals.
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Opened it a hair at 17:30 and 233°. Let see if it starts going up. If not I may start to panic. Lol. I know these are supposed to run a little hotter than normal. Like the 260 range right?
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33 min in, 245° but it's been hovering around 238 a lot. Hopefully it's working its way up some.
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Steady 253-254° for about 10 min now I guess.
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Don't get offended but stop it! :P
That cooker works great from 235F to 325F
There is no "set" temperature. Let it do it's work.
If you find it is taking longer to cook than you want to you can open it a quarter.
It takes a long time between adjustments for temps to stabilize. You are going to go crazy trying to figure out temps this way.
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LOL!
Yeah I'm trying to let it stress me out. Right now I'm at 1:40 and stable at 267° For a while. I'm letting it do its thing. Going to pop the lid for the first time at 2 hours and see what kind of mess I've made.
What temp should the thick part of the chicken breast be? It's a small chicken but I didn't split it. Left it whole like a turkey.
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Gotta pile it on. When I first got my PBC, I drove Noah so nutty, he offered to fly to Los Angeles to show how me how to use the PBC without all the temp probes I had hooked up to it :D
Just set your vent, let your coals get lit good, hang your meat, and take it easy 8) :)
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LOL!
Yeah I'm trying to let it stress me out. Right now I'm at 1:40 and stable at 267° For a while. I'm letting it do its thing. Going to pop the lid for the first time at 2 hours and see what kind of mess I've made.
What temp should the thick part of the chicken breast be? It's a small chicken but I didn't split it. Left it whole like a turkey.
Go for 160 degrees in the deepest part of the breast
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Gotta pile it on. When I first got my PBC, I drove Noah so nutty, he offered to fly to Los Angeles to show how me how to use the PBC without all the temp probes I had hooked up to it :D
Just set your vent, let your coals get lit good, hang your meat, and take it easy 8) :)
There's the best advice ever on the PBC. I've never put a thermometer inside my PBC, just followed the instructions from their videos and every thing I've cooked in it has turned out good. I have probed the meat I'm cooking with my Thermapen, to check for the IT I'm aiming for, and that's it.
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Is the chicken typically a little pink out of this thing or am I not done yet? Regardless, I probed over 160 and it tastes RIDICULOUS good. It's almost stupid how good this tastes for what was done to it. Should I stop eating it? Lol I'm such a newb and such a second guesser.
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Breast meat is white but the legs and stuff seem pinkish tinted instead of dark like i would expect.
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Is the chicken typically a little pink out of this thing or am I not done yet? Regardless, I probed over 160 and it tastes RIDICULOUS good. It's almost stupid how good this tastes for what was done to it. Should I stop eating it? Lol I'm such a newb and such a second guesser.
The pinkish color of the dark meat is typical when smoked like that in the PBC, as long as the dark meat IT is 175F degrees its done.
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Gotta pile it on. When I first got my PBC, I drove Noah so nutty, he offered to fly to Los Angeles to show how me how to use the PBC without all the temp probes I had hooked up to it :D
Just set your vent, let your coals get lit good, hang your meat, and take it easy 8) :)
There's the best advice ever on the PBC. I've never put a thermometer inside my PBC, just followed the instructions from their videos and every thing I've cooked in it has turned out good. I have probed the meat I'm cooking with my Thermapen, to check for the IT I'm aiming for, and that's it.
LOL - I am the same. There are several people here that have great therms for checking the temp of he unit - heck they have apps for checking from their office.. ;) ;D ;D I was never a temp checking guy. I respect what they do (and rely on it) but one of the reasons I went with the PBC was it's "set it and forget it" reputation.
It has never let me down - yes on cold windy days or in the dead of winter, things might take a bit longer, but it is always pretty close.
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Chicken was amazing. The butt is looking more like a huge steak at the moment. I won't be upset if it tastes like one either.
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Got any pics?
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Yes but apparently you can't just post a pic. You need photobucket?
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5 hours on the butt, sitting at 158 IT
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Just shy of 8 hours it seemed to be stuck at 174 and the cooker is starting to cool. 34° outside so I'm not surprised it's had some trouble keeping hot. Just moved it to a pan and wrapped it in foil and put in the oven at 350 to finish.
The chicken had incredible flavor for being so simple.
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Just shy of 8 hours it seemed to be stuck at 174 and the cooker is starting to cool. 34° outside so I'm not surprised it's had some trouble keeping hot. Just moved it to a pan and wrapped it in foil and put in the oven at 350 to finish.
The chicken had incredible flavor for being so simple.
And?? How did it come out? That must have been a pretty good stall. I want to do a butt on the PBC still. Just not sure how long it will hang without falling off. Maybe I can put a safety rack above the coals and below the meat.
I've only cooked turkey breast, baby backs, chicken halves, wings and burgers on it. Still learning how to make the best use of it, and I don't use a temp probe anymore because of it driving me crazy!
Adding extra smoke beyond the charcoal to birds didn't work out, by the way. I love lots of smoke, but not over smoked. :)
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Just shy of 8 hours it seemed to be stuck at 174 and the cooker is starting to cool. 34° outside so I'm not surprised it's had some trouble keeping hot. Just moved it to a pan and wrapped it in foil and put in the oven at 350 to finish.
The chicken had incredible flavor for being so simple.
And?? How did it come out? That must have been a pretty good stall. I want to do a butt on the PBC still. Just not sure how long it will hang without falling off. Maybe I can put a safety rack above the coals and below the meat.
I've only cooked turkey breast, baby backs, chicken halves, wings and burgers on it. Still learning how to make the best use of it, and I don't use a temp probe anymore because of it driving me crazy!
Adding extra smoke beyond the charcoal to birds didn't work out, by the way. I love lots of smoke, but not over smoked. :)
That would be a great mod to the PBC, hopefully Noah and Amber are reading this. All it would take is the addition of three more tabs, that the grate rests on, lower in the PBC. Then you can rest the grate just above the charcoal basket and in the event any meat should happen to fall off the hooks would not fall in the charcoal basket.
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I don't think it is necessary to hang a butt, given its awkward shape. Should cook just as well on the grate.
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I don't know how to get pics on here. It's not as easy is pick one and upload it from my phone.