The more logical the mind - the more difficult the grasp of "magic"....
I truly understand your dilema Patrick....If you look at my product review thread..I was so stunned at how good the 1st chicken halves I cooked came out - that I threw 2 more in there immediately...No difference.... they were just as awesome.
I would say tho - that having a good instant read thermometer, like a Thermapen ( or better yet a Maverick Pro 100
) and check the chicken temp at 1-1/2 hours. I think some of the time-cook recommendations are based at a much higher altitude, and my chicken was done faster than the suggested time....I think by about 1 hour (?)
And - I have pondered drilling and grommeting a hole or two near the barrel top for my Mav. 732 probes...But, as long as I am getting results like this...Why?
Still - I refer back to where I started out this diatribe - Most of us have worked for years to learn a "knowing" method of cooking based on temps of the cooker, temp of the meat, and looking at gauges or instruments to tell us what we need to know.
The truth is - this thing is in one respect - is a return to a simpler way of cooking that many of us either forgot, - or never learned, because those old style cookers seemed too "iffy" as to what we thought we could expect.
But - on the other hand...I think there is a use of science and technology that Noah has employed in the crafty design of this cooker. The vent - while adjustable, is set from the factory for the best range of air intake, or induction. The volatility of the internal air swirling around likely keeps the temps pretty even and stable, top to bottom, and the circumference of the drum. Even the "vent hole" area of void space around the re-bar is calculated to assure good convective, even cooking temps. by controlling air thru-put. Even temps. No dry meat.
We - as BBQ heads and outdoor cooks are often impressed - and find it easier to take confidence in something complex and shiny, with flashing lights and pretty numbers that light up ( I know I get all giddy and starry eyed
) that promises a "more controlled" method of cooking. It appeals to our logic, and need to control things so that we can adjust, customize - and have predictable results. That just makes sense.
Now comes the hard part for me to reckon with: The best designs I have ever encountered - no matter what we are referring to ( fly fishing gear, hunting, wood working, etc...)
Are elegantly simple...they just work in an almost magical manner that may even defy an easy description...THe PBC is just such a device.
