Well I think on all but handful of cooks I've done on PBC I think it's hard to mess something up on it especially if you read thru all the PBC cooks on here on what people do.
My chicken was on for an hour n half and the temp started at 275 and ended up for the last half n hour at + or - 500 degrees trying to get skin crisp!
From now on the lid will be cracked for the whole cook to keep the temp HIGH for chicken.
I thought for 14 leg quarters at $13.83 I will run it hot longer on this run to get skin crisp.
Half the skin was crisp and other was real close but still edible and the moistness of the chicken was unreal for that long and at the end high heat it just melts in your mouth!
After awhile when the chicken stared cooking all the juices from the 14 was cooling the coals down that's why the lid needs to be cracked at all times with chicken!
So I'm still in the learning mode with the PBC as I call it test and tune!
Hope this helps some one.
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