Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: 70monte on August 07, 2014, 10:32:53 PM
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Tonight I made a chicken on the PBC. I followed the directions on PBC's video and used their all purpose rub as well. I cooked it for 2 hours and it came out great. Very juicy. The set it and forget it aspect came in very useful because we were medicating some of the cattle for pink eye and the cooker was going during the whole process and it was nice not having to baby sit it.
I was impressed how much charcoal I still had left after the cook. I can't wait to cook some other things on it. Ribs will probably be the next thing. I also received my PBC cover and some additional rub from PBC today.
All in all, the PBC did what it claims to do and I'm glad that I was able to get one. I forgot to take pics. Maybe next time.
Wayne
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Good to hear that you have become a PBC fan as well Wayne. The best chicken that I make is in my PBC. When the wife sees me getting a chicken out to cook - she always asks..."Will you please cook it in the PBC...?" And SHE is not even a grilled/smoked foods fan! ;D
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Sounds great, looking forward to some pics of the next cook. ;)
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Sounds like a great cook. I love using my PBC. I am looking forward to hearing and seeing more of your cooks!
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Sounds great, looking forward to some pics of the next cook. ;)
Me too! :)
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My wife loves PBC wings. Nice and crisp, just the way we both like them. Chicken and a PBC just go together. HOS might disagree, at least a little. He is a chicken cooking machine.
Art
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The PBC is my goto chicken cooker!
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Unicorn is always a good choice for a first cook ;) ;D
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Unicorn is always a good choice for a first cook ;) ;D
I was wondering when someone was going to bring up Unicorn.......HA!!
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ohhhhhhhh......... busted ;) ;D ;D
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I'm also impressed with how long this thing retains heat. I checked the cooker this morning about 7:00am because I was going to put it up and it was still hot. I could still see some coals in the bottom. It wasn't hot enough to burn my hand on the lid but it was still hot. This was about 14 hours after I first put the chicken on as I put it on about 5:00pm last night. I just got home from the dentist and checked the cooker and it was cool to the touch but when I went to clean it out, there were still some embers in the bottom and this was at 11:00 am. I used some tinfoil to line the bottom to make cleanup easier so I just dumped that in the burn barrel.
I also discovered that the small Weber chimney is the perfect size to hold the 1/4 amount of coals taken out of the charcoal ring as well as for dumping the hot coals back in. The chimney held 40 briquettes which is what I read is the amount Noah says to start with.
My next cook won't be for awhile since I'm on liquids for awhile until I heal up but I will take some pics the next time I cook something.
Wayne
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I'm also impressed with how long this thing retains heat. I checked the cooker this morning about 7:00am because I was going to put it up and it was still hot. I could still see some coals in the bottom. It wasn't hot enough to burn my hand on the lid but it was still hot. This was about 14 hours after I first put the chicken on as I put it on about 5:00pm last night. I just got home from the dentist and checked the cooker and it was cool to the touch but when I went to clean it out, there were still some embers in the bottom and this was at 11:00 am. I used some tinfoil to line the bottom to make cleanup easier so I just dumped that in the burn barrel.
I also discovered that the small Weber chimney is the perfect size to hold the 1/4 amount of coals taken out of the charcoal ring as well as for dumping the hot coals back in. The chimney held 40 briquettes which is what I read is the amount Noah says to start with.
My next cook won't be for awhile since I'm on liquids for awhile until I heal up but I will take some pics the next time I cook something.
Wayne
Choke the bottom vent and the rebar holes with foil after cooking. That will save the remaining coal for next PBC session.
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Congrats on the first cook,it IS a chicken monster machine for sure!
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I agree that chicken on the PBC is about as good as it gets. However, I would like to have the skin crisp up a bit more for truly bite through goodness. I have tried cooking the chicken a bit longer (fortunately bird does not dry out at all if I go over 165 temp in the breast) and cracking or removing the lid for the last 5 minutes or so. It seems to help but still not what I would call bite through. Anyone have suggestions?
I was also thinking of brushing the bird with bbq sauce, butter or some other type of basting sauce during the last few minutes. Has anyone given that a shot.?
Thanks all. Great forum for sharing ideas on the PBC.
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I agree that chicken on the PBC is about as good as it gets. However, I would like to have the skin crisp up a bit more for truly bite through goodness. I have tried cooking the chicken a bit longer (fortunately bird does not dry out at all if I go over 165 temp in the breast) and cracking or removing the lid for the last 5 minutes or so. It seems to help but still not what I would call bite through. Anyone have suggestions?
I was also thinking of brushing the bird with bbq sauce, butter or some other type of basting sauce during the last few minutes. Has anyone given that a shot.?
Thanks all. Great forum for sharing ideas on the PBC.
At what temperature are you cooking the chicken?
I get a crackling skin every time. I cook at 325 - 350 until IT is about 140 then cranked it up as high as possible to finish off, IT breast 155.
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I agree that chicken on the PBC is about as good as it gets. However, I would like to have the skin crisp up a bit more for truly bite through goodness. I have tried cooking the chicken a bit longer (fortunately bird does not dry out at all if I go over 165 temp in the breast) and cracking or removing the lid for the last 5 minutes or so. It seems to help but still not what I would call bite through. Anyone have suggestions?
I was also thinking of brushing the bird with bbq sauce, butter or some other type of basting sauce during the last few minutes. Has anyone given that a shot.?
Thanks all. Great forum for sharing ideas on the PBC.
At what temperature are you cooking the chicken?
I get a crackling skin every time. I cook at 325 - 350 until IT is about 140 then cranked it up as high as possible to finish off, IT breast 155.
I don't really monitor the temp or adjust the intake. I keep it at 1/4 open per my elevation. The few times I checked it was between 270 and 300 degrees. Thanks for any suggestions you may have.
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Yeah, if you're using the blue bag charcoal you might have to light a full chimney to get that PBC hot and bothered.
I think anything below 300 may not get you crispy skin.
My suggestion is to monitor your cooks and tweak the PBC to your liking.
If you are using just a single rebar try to take the other one off.