PBC mod question... - BBQ Central

Go Back   BBQ Central > General > BBQ Pit Mods
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 06-26-2013, 08:27 PM   #1
BBQ NOOB
 
Join Date: Jun 2013
Posts: 1
PBC mod question...

I am new to smoking/grilling. I was planning on making my own UDS but due to time/work space constraints (I live in an apartment in suburban NY) I decided to purchase a PBC. I have used it three times. Twice with ribs and once I used it as a grill to make burgers, dogs and sausage. I have been extremely pleased with the results and so has my family. I am planning on doing a Boston butt next but am concerned about how hot the PBC gets. I was wondering if anyone has modded one of these to include a diffuser plate of some sort and how it worked if you did. Thanks in advance.
__________________

Paulie is offline   Reply With Quote
Old 06-27-2013, 06:56 PM   #2
Moderator
 
bbquzz's Avatar
 
Join Date: Sep 2009
Location: Newark, OH & Indian River, MI
Posts: 5,011
Welcome to The Forum Paulie, I'm a WSM guy so can't answer your question, but I'm betting someone here can help you. Seems someone recently was posting something about a Pit Barrel Cooker.
__________________

__________________
Buzz Price
• WSM 18.5 • WSM 22.5 • Performers, Black & Green • Q 300 Gasser
• KCBS Certified Judge #53267
bbquzz is offline   Reply With Quote
Old 06-28-2013, 12:28 PM   #3
Max
Wizard of Que
 
Max's Avatar


 
Join Date: Dec 2011
Location: Detroit, Michigan
Posts: 1,543
If this smoker is what I believe it is, it is similar to a UDS. If it is getting too hot, it is obvious that you may have too many coals lite a once. What you are going to want to so is use the minion method. Basically have an amount of coals in your firebox, the you will want to light a vastly smaller amount of charcoal, once fully ashed over, you will want to add this to your cold charcoal. Once the charcoal is added to the other pile you want to cover this and keep checking your temperature. Be careful not to keep opening the top of the smoker/ grill, this will cause extra oxygen to enter the chamber and ignite more charcoal, which is exactly what you dont want. You want your charcoal to burn as long as possible and a sustained temperature. I would recommend between 225° and 250°.

You may want to invest into a Maverick Thermometer. You will be able to keep the temperature of you meat you are cooking and the grate level temperature at the same time.
__________________
Brinkmann Trailmaster Limited
Brinkmann Vertical Charcoal Smoker
Weber Spirit E-320 Propane
Weber One-Touch Silver 22-1/2"
Weber Jumbo Joe 18"
Weber Smokey Joe Gold 14"
Fully Functional UDS 22.5" Dual Layer
Max is offline   Reply With Quote
Reply

Tags
diffuser, modifications, pbc

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:24 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
×