- Joined Jan 4, 2013
I like the idea of adding a drip pan.
Wished you lived closer. I'd take that KC off your hands!!
Hi All, my first post here. I received my PBC a couple of days ago and was anxious to try it out. My problem is I have about 20 18 pound bags of Kingsford competition charcoal I bought on sale at Costco. I wrote to Amber at PBC and she said I could use that but that I should use less. So I tried a little experiment today ( without any meat to ruin). I load the PBC basket only half full of the competition charcoal and only enough in my chimney to get these started. After 20 minutes in the chimney I dumped it on the charcoal basket in the PBC, inserted the rebar rods and put a remote thermometer hanging off the rebar. The opening at the bottom was set to 1/2 open. ( I'm at 5000 feet). I put the cover on and waited. Here are the results:
10: 20 added coals to PBC basket - 338 degrees
10:40 -300 degrees
at this point it gave no indication of going lower so I close the vent to 1/4 open
11:00 - 319 degrees
closed the vent all the way which still leaves a small slice open
12:30 - 320 degrees
1:00 - 300 degrees
I have come to the conclusion that the competition charcoal burns way to hot for trying to smoke on the PBC, but might be suitable for grilling. Guess I'll go pick up some original!
I've done bone-in and boneless leg of lamb on my Weber kettle (offset) with Kingsford and chunk wood. One thing about this protein is that you can run it hotter than typical BBQ, i.e. like a tri-tip. 300F-350F works great.Hey everyone, I'm new to this forum. I was wondering if any had any experience smoking a boneless leg of lamb in their PBC. I have a six pound leg of lamb. My plan is to simply coat it in olive oil and a beef and game rub. I was going to bring it to an internal temp of 130, wrap it and let it sit for 20 mins. My question is if I should hang it on the hooks or use the grate. I was also wondering if any had a prediction as to how long it would take to get to 130 degrees.
Any thoughts would be appreciated.
Just a little background, been smoking meats for about a year, exclusively on the PBC. I have done ribs, pulled pork, venison, wild turkey, and chicken. Never lamb though.
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