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Pics: first 3 cooks on the PBC. And requesting help for low elevation cook times
pavlaugh:
Really liking the PBC after the first 3 cooks. I think I need to get the timing a little better for low elevation, but overall it the food was great.
First Cook: Chicken
Split, seasoned, hooked.
Two hours later, tasted great but was a little drier than I expected. I think I should have had the vent closed more for the 1/4-open recommended by PBC.
Second Cook: Baby Back Ribs
Seasoned and hooked.
I may have overcooked it because it was falling off the bones. But these tasted great!
While the ribs were resting, I threw some Brussels sprouts on the grate. They turned out nice and crispy, cooked through.
Third Cook: Tri-Tip (or what the Kroger butcher said was tri-tip)
This was my first time eating tri-tip as far as I know. It was pretty impressive. Will definitely be making it again.
I'm sold on this thing. It's pretty idiot-proof, and I'm sure will only get better the more cooks I do.
Can anyone recommend cooking times at low elevation (Houston, TX)? I think I overcooked all three items. I cooked the chicken to the correct internal temp, but I think my vent was open too much for it -- the temp in the cooker was blazing hot at first (still at 450* after an hour). I closed it as much as possible for the second and third cooks.
sliding_billy:
Looks good. I can't speak to the cooker as I don't have one, but I can vouch for trying to control temps in Texas being difficult.
LostArrow:
It's always easy to pull things a little early & if not done put back on.
muebe:
My PBC runs between 280F to 310F depending on the load of charcoal. I am at around 2600Ft and have not touched the air vent. I assume their times are for around those temps so you will need to adjust it and check with a thermometer until you get around those temps.
Then as long as the charcoal load is the same every time you should get very consistent results.
CDN Smoker:
With BBQ there is really no mistakes you can't eat. You cooks look great to me.
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