Hey all,
Been a bit- man work has kicked up. So I spontaneously bought a PBC one night after a few adult beverages. Today was the inaugural cook. I took a chicken and split it into halves, rubbed it with a mango habanero rub I found at the store, and hung the halves. The cooker settled in between 290 and 315 with Royal Oak briquettes.
The temp got away from me though after I took the lid off to move the chuck roast around. I was wrapping and brain farted leaving the lid off. After that it was 400+!
Anyhow, the chicken came off and is fantastic. Lunch for the week is done. Now we wait for the roast....and future cooks!
Anyone with PBCs have temp control tips? I ran 1/4 open minus the brain fart lid removal.
Been a bit- man work has kicked up. So I spontaneously bought a PBC one night after a few adult beverages. Today was the inaugural cook. I took a chicken and split it into halves, rubbed it with a mango habanero rub I found at the store, and hung the halves. The cooker settled in between 290 and 315 with Royal Oak briquettes.
The temp got away from me though after I took the lid off to move the chuck roast around. I was wrapping and brain farted leaving the lid off. After that it was 400+!
Anyhow, the chicken came off and is fantastic. Lunch for the week is done. Now we wait for the roast....and future cooks!
Anyone with PBCs have temp control tips? I ran 1/4 open minus the brain fart lid removal.
