I've owned the PBC for about three years and I bet for parties, reunions, graduations and even parties for our grandsons kindergarten, I bet I've put close to a half a ton of food through this thing. And it's all been great once you figure out the five simple rules.
1. Before any cook, always watch the videos and do just what they say!
2. Always bring your product to room temp before putting on the PBC.
3. Never try to cook wet meat. The outside might seem dry but there is plenty of juice in there.
4. Put you product in, close the lid and let the dynamics of the PBC do its thing.
5. You probably don't need to be reminded but God made beer for a reason.
I've read all kinds of stories about folks getting frustrated and putting tin foil between the lid, putting bricks on the top, messing with the choke, cracking the lid. The temp will get there in time. Just probe your product and that's the temp that matters.
I think the biggest problem people have with the PBC is that they read that someone "finished ribs in 3 hours" or cooked a "packer in 6 hours" and we think it's a time competition. That's nuts.
So If you ever get that feeling....remember rule #6! Enjoy and thanks Noah for a great product!
ps. Kindergarteners love sucking on ribs!