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Drill Here, Drill Now |
The brine thread inspired me to start this thread. Ego is the anesthesia that deadens the pain of stupidity DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer. | |||
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McNoob |
Just smoked my first turkey last weekend on my Pit Barrel Cooker. It is the best turkey I have ever had, wow so good. I smoked mine for about 3.5 hours at 170 degrees. Average cooker temp was 225. The breast hit 160 in about 3 hours. This was a 10lb test run for Thanksgiving  Probably going to do 2 13lbers on turkey day.  "We've done four already, but now we're steady..." | |||
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| Drill Here, Drill Now |
Xantom, that is a nice lookin' bird from your UDS Ego is the anesthesia that deadens the pain of stupidity DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer. | |||
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| McNoob |
Thanks tatertodd, those thighs pretty much fell right off. Can't wait to do a couple more.This message has been edited. Last edited by: xantom, "We've done four already, but now we're steady..." | |||
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Loves His Wife |
I'm very interested in this. they don't run a thermometer, did you have one inside to get the internal cooker temp? Their website says it typically runs between 275 and 310. I am not BIPOLAR. I don't even like bears. | |||
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| McNoob |
There is no thermometer on the PBC. I installed my own thermometer and damper/smoke stack on the lid. https://www.amazon.com/gp/prod...ages00?ie=UTF8&psc=1 https://www.amazon.com/gp/prod...ilpage?ie=UTF8&psc=1 Your results may very. In my experience with the PBC, it does not stay hot enough. There is one damper at the bottom that you are supposed to set to your elevation, one time. I routinely would have to go out and crack the lid to get the heat back up. Adding the damper has helped a lot. If I crack it open it will get up to 275 sometimes hotter. One thing to note as you can see in the image above, I keep my PBC on 3 bricks in landscaping rocks. The day I did the Turkey I had the PBC sitting on my concrete patio, it seemed to stay hotter without using the damper. I have our outdoor stuff there now for the winter. I plan to use it on the patio this winter and see what difference that makes. The hottest temps I got with the lid on were around 175. Again that is my experience. I checked many forums and few others seemed to have the same situation, many more have it the other way where it gets too hot. Hope that helps. I love my PBC, it is hands down the best cooker/grill I have owned. It is worth every bit of $300 IMO, even with the mods I put on mine. "We've done four already, but now we're steady..." | |||
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| Member |
Uggg, I try beating this into my wife's head with no luck. And she knows the temps. She has worked in the kitchen at a 120 bed Nursing Home for 30 years after all!!!! Not a cook but prep / server etc. Just the other day... chicken breast in the oven... I see my wife using the therm-o-pen on them. Yea!!!! Then she shuts the oven door and walks away, leaving them to bake more. I ask what were they? She says 195.     If it ain't woke... don't fix it. | |||
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| Member |
They ain't ready till they're crunchy... I should be tall and rich too; That ain't gonna happen either | |||
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| Drill Here, Drill Now |
 Chicken briquettes aren't my thing eitherEgo is the anesthesia that deadens the pain of stupidity DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer. | |||
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| SIGforum Official Eye Doc  |
We'll be over for dinner!! | |||
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Ammoholic |
Did you ear pizza hut or domino's for dinner that night? Jesse Sic Semper Tyrannis | |||
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| McNoob |
Lol, I know your pain sir. My gf is notorious for over cooking or more commonly burning food. We are going on 6 years together and she has finally started to turn the heat down when she cooks "We've done four already, but now we're steady..." | |||
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| Member |
I ask her to leave the jerky making to me and the smoker... If it ain't woke... don't fix it. | |||
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| Little ray of sunshine  |
Agreed. Temperature - take it out around 160F and let it rest for 20 to 30 minutes. It will come up another 5 to 10 degrees and stay moist. The fish is mute, expressionless. The fish doesn't think because the fish knows everything. | |||
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| Member |
OMG yall need to try fried turkey, you will never eat a baked turkey again!!! | |||
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| Member |
My mom's cooking is so bad and she overcooks food so much that the carcinogens from her food eventually killed both of her ex husbands! | |||
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| Member |
How about Sous Vide? I think I'm going to try one on the Turkey this year.........dj Remember, this is all supposed to be for fun................... | |||
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| Member |
I would think Turkey would be too blubbery, fatty, gooey skin if cooked in that method. When smoked (at low heat 225F) it comes out very greasy, blubbery skin etc. and I don't like the texture one bit.... But try it and let us know how it turns out. | |||
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| Loves His Wife |
Thank you. I ordered the PBC and should have it by Monday. I just ordered the thermometer and damper vent. I'm going in cold without a practice run on Thursday :/ Now to go order a wireless thermometer. I am not BIPOLAR. I don't even like bears. | |||
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| McNoob |
I would wait to add the damper until you are sure you need it. You may have different results than I did. Here are pics on my install: https://imgur.com/a/gGgu9 Good luck! "We've done four already, but now we're steady..." | |||
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