OK, I tried chicken in the PBC again for the family over Labor Day. Did 3 birds cut in halves.
Previously I posted about how long my chicken took, well over two hours. Well I changed my technique completely with the same results. 2+ hours...
I used to light with a chimney, this time I used fluid. I used to wait the recommended 12-15 minutes, this time I waited for gray coals, about 20 minutes. At sea level, vent 1/4 open, both rebars in, top on tight, KBB full basket. PBC initially hit about 400 degrees, settled in around 190.
I used a Maverick 732 and a Thermopen to check doneness.
My observations: both methods still took 2+ hours to reach done, 160 degrees before pulling. With lighter fluid there was more heavy smokey flavor and that smoke grease/creosote flavor I don't like. In fact after cool down the inside of the top was flaking off black creosote. I promptly scraped the top...
So, where do I stand now? What else can I try? Why more creosote from fluid lighting? Is creosote from a smoldering bed of coals, not good combustion?
Just wondering what I need to do to get this great chicken everyone seems to get. What else can I try. Thanks.