GOT MY TOY ~ A man and his Pit Barrel Cooker!

[teesquare]

He said "2 pages" and asked about wings. I think you missed something man! I just read 21 pages!
I'm inspired now. I will try lump charcoal, or at least competition, on my next chicken cook. Also interested in those Penzies spices now. Herbs de Provence is tasty and that one seems to have more in it than normal.
If my chicken burns up at 350+ I'm flying to wherever you're at!

If your chicken "burns" at this temp range....then you should abandon all hope of frying, or oven roasting chicken... ..Seriously what most folks find is that the avoidance of high sugar containing rubs, sauces and marinades for temps of 350 + F. This is because the sugars will carbonize when you get above 350F for some time.

[1Bigg_ER]

Exactly! And try cooking without rubs every once in a while.
Good quality meat, salt and fire.

[Paul Hart]

Just found out I have a Penzeys here! Cool stuff.
So what are your favorites and on what? I know you had some Herbs de Provence and I'm picking some of that up. What else? I seem to remember a chicken rub of some type

[1Bigg_ER]

Just found out I have a Penzeys here! Cool stuff.
So what are your favorites and on what? I know you had some Herbs de Provence and I'm picking some of that up. What else? I seem to remember a chicken rub of some type

I like their chicken fish jerk chicken and pork jerk seasoning. Mind you they're not spicy at all.
The pork jerk is great on PBC ribs.

[akruckus]

I've a wing question.  You start the PBC like always and when you cook them one rebar in and your vent is 1/4 open (or you sea level setting)?

[1Bigg_ER]

I've a wing question.  You start the PBC like always and when you cook them one rebar in and your vent is 1/4 open (or you sea level setting)?

My bottom vent stays as is. Not at my sea level, I adjusted it to my liking after a few experiments. Then I came to the conclusion that it is close to useless for dialing in temps. It's just there to supply oxygen to the coals.
For rebars, this is where temps can be dialed in. I leave both rebars out for wings. Get that thing blazing and wings come out better then fried.

[Paul Hart]

When you say blazing, are you using lump, and about what temp are you at? Leave the lid on the whole time? Average cook time?

[1Bigg_ER]

When you say blazing, are you using lump, and about what temp are you at? Leave the lid on the whole time? Average cook time?

Wings and chicken I use ozark lump charcoal, settles around 360-380. Wings take about 30 to 45 minutes, lid on the whole time. I'll finish with lid off, the last 5 minutes, if I'm saucing them.

The only time I actually use briquettes is when doing low and slow cooking.

[djm3801]

Up in Pennsylvania where my primary home is, you cannot get tri tip. Here in Florida, I was walking through a Walmart and - Tri Tip! Now I got to try it, but tomorrow doing Jerk wings. Saw something interesting on how to carve it up. But.. wings first.

[1Bigg_ER]

Up in Pennsylvania where my primary home is, you cannot get tri tip. Here in Florida, I was walking through a Walmart and - Tri Tip! Now I got to try it, but tomorrow doing Jerk wings. Saw something interesting on how to carve it up. But.. wings first.

You won't be disappointed. Remember to start HOT! Wings tend to drip a lot so if your fire is weak initially, guess what? Wings no workie workie

[akruckus]

I've a wing question.  You start the PBC like always and when you cook them one rebar in and your vent is 1/4 open (or you sea level setting)?

My bottom vent stays as is. Not at my sea level, I adjusted it to my liking after a few experiments. Then I came to the conclusion that it is close to useless for dialing in temps. It's just there to supply oxygen to the coals.
For rebars, this is where temps can be dialed in. I leave both rebars out for wings. Get that thing blazing and wings come out better then fried.

Awesome thank you!

[sb2_7]

how do you know when the wings are done? are you using a thermometer on those little things?

[djm3801]

Actually I double check everything with a thermometer - I pull out a drumstick section and stick a thermometer in a meaty part. Another way is just to grab one and cut to the bone to see if you got pink. Once you get experienced with them you can tell from the look of them.

[1Bigg_ER]

how do you know when the wings are done? are you using a thermometer on those little things?

No thermometer on wings, I guess I have cooked a fair share of wings I just feel them LOL.
I look for crispy skin.

[teesquare]

Actually I double check everything with a thermometer - I pull out a drumstick section and stick a thermometer in a meaty part. Another way is just to grab one and cut to the bone to see if you got pink. Once you get experienced with them you can tell from the look of them.

Color of the meat near the bone is not really a good indicator anymore. Blame it on our hybridization of chickens. They are bred to grow so fast that  their bones don't get a chance to densify as much as they should - so they are more porous and you can get some marrow leakage especially at and near joints.

I strongly recommend that you verify the temperature of the chicken wings (and all poultry ) using a digital thermometer. It should read 165F at the center of the thickest par of the item being cooked. Coloring may still show pink - based on the above explanation.

Now - that is the "party line". It is the attempt to teach/refresh for all of us what the USDA says is a "food safe" temp. for poultry.
What we each do is up to us - but, I have to make a reasonable attempt to be sure that you know the food safe temps.

The world has has too many lawyers...and I do not want any of them interested in our advice