Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: SPAM on June 24, 2015, 02:56:05 AM
-
After reading numerous postings here on turkey, it seems as though people are getting mixed results. This added to my nervousness (is that a word?) as I would be cooking my first turkey in the PBC for a crowd of family on Fathers Day. And pork butt, but that was in the egg so I won't talk about that here. I was apprehensive and almost didn't do it, but man am I glad I did!
My brother picked up a 21lb bird and the adventure was underway. Stuffed the cavity with lemons, apples, and onions. Covered the bird in peanut oil and rubbed it down with Plowboys Yard Bird Rub. I thought about injecting the breast in an attempt to keep it from drying out, since the bird hangs breast down in the PBC, but I decided against it because the chicken I cook on the PBC is always juicy.
Put one fist sized chunk of cherry wood and one fist sized chunk of Apple wood and two quartered onions on the fire. Hung the bird and now we're cookin!
4 1/2 hours in I had to add a small chimney of lit coals ( I still don't understand why this happens to me, I'm always having to add coals on longer cooks when it seems others don't have to). Pulled the bird at 6 hours 35 minutes, tented and let rest for 30.
Results: AMAZING! Every part of this bird was flavorful and juicy. PBC loves birds!
I want to thank everybody that posts on this site. If not for you, my learning curve would be crazy. Can't thank you enough for all the help, ideas, and instruction. http://i1066.photobucket.com/albums/u420/lakers13666/th_2DFB39FB-F4C3-437D-8FD6-F505F4049769_zpsk2ptp0bt.jpg
-
Great looking turkey!
-
That is a great looking Turkey!
Nice job!
-
Nice job, looks like you are ready for Thanksgiving PBC style
-
Way to go - that looks great!
-
Looks great. The leftovers will be great, too. That turkey carcass will make some outstanding turkey soup.
Art
-
Looks great! Hopefully you got to save some of those juicy leftovers!
-
4 1/2 hours in I had to add a small chimney of lit coals ( I still don't understand why this happens to me, I'm always having to add coals on longer cooks when it seems others don't have to). Pulled the bird at 6 hours 35 minutes, tented and let rest for 30.
Results: AMAZING! Every part of this bird was flavorful and juicy. PBC loves birds!
1) Maybe your vent hole at the bottom is open too much and more air is getting into the PBC than it should.
2) Maybe you need to rotate your PBC so that wind isn't blowing into the vent hole.
3) Counter intuitively, if you aren't letting the coals burn long enough at the beginning they aren't able to settle down to the right temperature once the lid is placed on the PBC.
4) If you open the lid multiple times during a cook the temperature will increase and cause the charcoal to burn faster.
Maybe it's all of the above or none of the above. These are just some factors that can effect both cooking temp and length of charcoal burn.
For your next cook, if you have the patience, take pictures from start to finish. Include pictures of the vent, the charcoal basket, provide a count of how many times you open the lid during a cook. Collectively, somebody on here can probably help point out any flaws in the cooking method that is causing you to have to use more charcoal.
-
Nice looking turkey...so far haven't had to add charcoal on a cook. If you find the problem be sure to let us know...might help some of us.
-
Thanks everybody....looks like PBC Thanksgiving will be happening this year!
-
4 1/2 hours in I had to add a small chimney of lit coals ( I still don't understand why this happens to me, I'm always having to add coals on longer cooks when it seems others don't have to). Pulled the bird at 6 hours 35 minutes, tented and let rest for 30.
Results: AMAZING! Every part of this bird was flavorful and juicy. PBC loves birds!
1) Maybe your vent hole at the bottom is open too much and more air is getting into the PBC than it should.
2) Maybe you need to rotate your PBC so that wind isn't blowing into the vent hole.
3) Counter intuitively, if you aren't letting the coals burn long enough at the beginning they aren't able to settle down to the right temperature once the lid is placed on the PBC.
4) If you open the lid multiple times during a cook the temperature will increase and cause the charcoal to burn faster.
Maybe it's all of the above or none of the above. These are just some factors that can effect both cooking temp and length of charcoal burn.
For your next cook, if you have the patience, take pictures from start to finish. Include pictures of the vent, the charcoal basket, provide a count of how many times you open the lid during a cook. Collectively, somebody on here can probably help point out any flaws in the cooking method that is causing you to have to use more charcoal.
I'm not sure...I've tried both lighting options and different lengths of time letting the coals get hot, etc...the next thing I will try is closing the vent down as low as it will go, which appears to be about an eighth of the way open or so. I have had it a quarter open as recommended for every cook. I don't open the lid unless necessary. I will keep you posted if I figure it out. Food still comes out great, just using a bit extra coal. Thanks for the ideas.
-
Nice looking turkey...so far haven't had to add charcoal on a cook. If you find the problem be sure to let us know...might help some of us.
I will definitely keep ya in the loop if I figure it out...thanks
-
i think your turkey looks great!!!
if i may offer another differential diagnosis for your coal dilemma. sometimes with more moisture heavy cooks perhaps you are turning off some coal from the moisture dripping on coal. i remember when i first started that happened to me a lot as I would wonder why some cooks were taking longer. for example, i did a boneless leg of lamb that I wet marinated night before. some time after hanging, my temps in cooker were lowering much sooner than usual. when I checked the pbc, the drippings had put out a quarter of the basket!! because of that i have steered away from wet marinating my cooks
-
i think your turkey looks great!!!
if i may offer another differential diagnosis for your coal dilemma. sometimes with more moisture heavy cooks perhaps you are turning off some coal from the moisture dripping on coal. i remember when i first started that happened to me a lot as I would wonder why some cooks were taking longer. for example, i did a boneless leg of lamb that I wet marinated night before. some time after hanging, my temps in cooker were lowering much sooner than usual. when I checked the pbc, the drippings had put out a quarter of the basket!! because of that i have steered away from wet marinating my cooks
Yes, this is definitely happening. It's happened with the turkey and the two briskets I have done. After doing a couple of chickens since the turkey, I think adding hot coals during the cook is helping get the skin nice and crispy on the birds, so I am adding that to the cooking process on all my birds now. It is what it is. I love this cooker. I just went to Home Depot and picked up 20 bags of KB for $106.00 so we are all stocked up and good to go! Thanks for your help. Much appreciated input.