Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: SteelerFanInTexas on January 02, 2018, 11:04:20 PM
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I've had my PBC for a few months now and LOVE it. Life changing ;D
For Christmas, I got a dual probe/temperature guage and so finally, for the first time, was able to measure the PBC temp. I was surprised that it got as high as it did - it made it up to, and mostly stayed around, 330-335 degrees. I have no complaints; the food is amazing. But I'm wondering what temps others' PBC's run at, whether this 330-ish is ideal (I think I expect something more in the 275-300 range) and whether it's possible or desirable to try to lower the temps.
Thoughts, oh helpful pitmasters?
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My PBC temps run about the same as yours. unless.... ;) I monkey with the pit to raise or lower the temps. :D
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I've never checked my temps
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I believe that is pretty common that's why ribs can be done in about 2 1/2 to 3 hours.
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The PBC was designed to be set it and forget it. No tweaking or managing the fire. Nothing wrong with knowing what the temps are but I have using a PBC for darn near 7 years now and I couldn't begin to tell you what my temps are. Everything comes out just the way they should..................
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Mine runs between 275-325. The bottom vent is your friend.
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Mine runs cooler than most from what I’ve seen. It’ll get as low as the 220s during a cook and usually top out in the 270s unless I intervene to spike the temp.
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Never used to check my temps, then I got a Smoke and started checking.
Mine usually will get up to the 300 mark for a while and then come down and hover lower, something like 250 and 275.
Depends on how long I take before waiting to put the meat in, seems if I wait longer after dumping the coals in it can start running hotter right away.
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I have never monitored temps in my PBC. I run it like Noah intended it to run.
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Mine runs cooler than most from what I’ve seen. It’ll get as low as the 220s during a cook and usually top out in the 270s unless I intervene to spike the temp.
This is about consistent with what I see. It'll go to about 300's right after the initial light-up. Go back to about 270 after 45min. It'll hold at about 270 for next hour and then slowly creep down to about 220s after 3~3.5 hours.
It's pretty frustrating to see mid 200's just as I'm hitting the stall. I always end up with coals that is NOT burnt, especially away from the bottom vent.
I've been experimenting with few things including:
-Turning the charcoal holder 180 degrees about 2 hours in. (I got a temp spike from 220 to 300 when I did this last time. )
-lighting only 2/3 rd of the charcoal away from the vent with my lighter fluid .
-Using a lightin chimney and putting lit coals away from the vent.
I can't seem to get consistent results. Interestead to know if anyone else has a reliable routine.
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i tinker with rebar holes and bottom vent if i want a lower temp
ive run 400's for some cooks of chicken and results are good.
bottom line if you are getting good results, life is all good!
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I've never monitored my PBC temps, I pull 40 briquettes off and light with the chimney. Doing so I have gone 7 hours no problem
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The average temperature of the Pit Barrel Cooker, when properly lit according to elevation, is between 275 and 310. You are not too far off from the norm but your charcoal may be burning a tad too long during the lighting process. Here is a link to Lighting Your PBC: https://www.pitbarrelcooker.com/resources/lighting-your-pbc/. Never hesitate to contact us with any questions or concerns.
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300-350 depending if I use lump or not. I have had some issues keeping ribs moist, however I have NEVER had a chicken and I have NEVER had a better Prime Rib! Thank you PBC!
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300-350 depending if I use lump or not. I have had some issues keeping ribs moist, however I have NEVER had a chicken and I have NEVER had a better Prime Rib! Thank you PBC!
I have great luck keeping ribs moist with a dry brine
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300-350 depending if I use lump or not. I have had some issues keeping ribs moist, however I have NEVER had a chicken and I have NEVER had a better Prime Rib! Thank you PBC!
I have great luck keeping ribs moist with a dry brine
I have tried, I just wrap them now. It really isn't a big deal. They are tasty but yeah, I like them with just a little give. When I make them on the PBC they tend to be more tough. Anyway, I did not want to hijack the thread, Just Love the PBC.