Food cooking too fast, high temps

[jerrybx]

I've cooked chicken, ribs, brisket and now turkey in the PBC.  I live at 6000 ft so have the bottom vent open 3/4.  Prepare the coals with 25 coals for 15 min, pour them in load food and lid on. These are some observations for a Turkey Breast Cook.

time                food   cooker
03:30:00 PM   51   200
04:25:00 PM   106   345
04:53:00 PM   138   355
05:13:00 PM   159   371

Took it off at 5:15 wrapped it in foil to hold in the microwave because it was ready an hour too soon, guests are coming.  I will post the results after we eat.

[tomcrete1]

I've cooked chicken, ribs, brisket and now turkey in the PBC.  I live at 6000 ft so have the bottom vent open 3/4.  Prepare the coals with 25 coals for 15 min, pour them in load food and lid on. These are some observations for a Turkey Breast Cook.

time                food   cooker
03:30:00 PM   51   200
04:25:00 PM   106   345
04:53:00 PM   138   355
05:13:00 PM   159   371

Ok,, I'm sure others will reply, In my opinion  if it's cooking to fast then I would throttle down the vent.  The PBC sometimes is hard to manage if it is too hot to begin the cook it will be difficult to cool down. Try starting cooler and let it build up, your results might be better.  The PBC is an excellent cooker and has worked well for myself and many on this site.  Let us know if this helps 

[jerrybx]

The turkey was moist but not juicy, tasted great but I think it would have been better if it was allowed to cook longer at a lower temp.  Thank you tomcrete1, I think next time I will throttle the vent to 1/2 and see how that works.

[akruckus]

My experience is the temperatures also are affected by the holes and lid at the top.  I have corked/used foil to plug a hole or two to get the PBC to run between 225-250F.

Were you using the grate or were both rods in with you hanging the meat?

Was the lid secure and not partially cracked?

[jerrybx]

Both rods were in place and the lid was fully closed.  I did not plug the holes although I might keep this in my toolbox.

[scottv]

Did it taste good? If it did then who cares. It's not a traditional smoker, the times will be a lot shorter. Also don't over complicate it. Find the settings that work for you and keep them there

Sent from my Nexus 5 using Tapatalk

[muebe]

If the barrel was in the direct sunlight and it was a warm day that can increase temps.

But as Scott said I would worry less about temps and more about eating the delicious food coming from it...

[SNIPERFX]

I find it easier to cook by temp!  plug a digital thermometer in and pull the turkey at 165 degrees.  Let it rest for 30 minutes and you are golden!!!  Mine was perfect!  About 2.5/3 hours.. I am 675 ft above sea level, so the PBC cooks faster.  I also cooked a duck at the same time. 

[Pit Barrel Cooker Co.]

I've cooked chicken, ribs, brisket and now turkey in the PBC.  I live at 6000 ft so have the bottom vent open 3/4.  Prepare the coals with 25 coals for 15 min, pour them in load food and lid on. These are some observations for a Turkey Breast Cook.

time                food   cooker
03:30:00 PM   51   200
04:25:00 PM   106   345
04:53:00 PM   138   355
05:13:00 PM   159   371

Took it off at 5:15 wrapped it in foil to hold in the microwave because it was ready an hour too soon, guests are coming.  I will post the results after we eat.

If you ever have any questions feel free to give us a call! Majority of the time it has to do with the lighting process.