LloydQ
is One Chatty Farker
- Joined
- Dec 12, 2016
- Location
- Vicksburg, MS.
Also, what would be a good price point for a used one? I think they are around $800 new.
I guess my point is, I am not all that concerned with the versatility (smoking, roasting, etc ), but will it cook steaks, chops, chicken breasts, and the like as well as a regular gasser?
I guess now is a good time to make a first post after lurking for months. I purchased my first smoker from a friend about 6 months ago. It was a used UDS. It worked fine but I found myself constantly adjusting the valves/vents to hit an ideal temperature. The results of all my cooks were great but it was not very relaxing constantly adjusting. I stumbled across the PBC on this website and have watched hours of videos and read so many positive reviews. I finally pulled the trigger on a PBC this week and it arrives early next week - can't wait to break it in!
It's my kamado deflector stone. It's just wrapped in foil in the above pic since I don't like it getting greasy and messy.
So, maybe stupid question, but I can use my wifes pizza stone right over the fire basket in my UDS, and it won't break? ' I didn't know how much heat they could take and not break. I know, probably a stupid question, please bear with me, lol.
Ahh, thanks for the speedy reply ssv3, yeah, work and weather have hampered the UDS time. Been refining my rib technique, wanted to try a deflector, one, to even out the heat, and maybe to add a water pan.
They've been pretty dang good with out either of them, but, you know how this addiction goes, got to keep tweaking. Our local grocer had spare ribs for 1.49 lb, I loaded up the freezer, and am doing some for Super Bowl.
I'll let ya know how it turns out, thanks again!
Thanks, and no relationI really like Plowboys Yardbird rub. Not sure it would be called Memphis style though. Great job on your first cook. Question: are you related to SSV3 since your screen names are so similar? :wink:
I did a 8.4 lb pork butt yesterday. It took a little longer that I planned. We also got impatient only let it rest about 10 minutes. I hung it for about 5 hours to 160, then wrapped until 195. I monitored the barrell temp and it was fairly solid around 280/290.
Because we didn't key it rest very much, could that be why the center was a little tougher?
I also don't think I needed the wrapping juice...Next time I might try without it.
It was super deliciousness by the way.
Second cook on the books.
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Hey all, been reading this thread for awhile
I got a PBC in 2015 and can count on 2 hands the number of times I've used it since then (blasphemy I know!). I'm looking at ramping up use of it this year. I am interested in the PartyQ and I'm curious as to people's opinions on it.
I did a 8.4 lb pork butt yesterday. It took a little longer that I planned. We also got impatient only let it rest about 10 minutes. I hung it for about 5 hours to 160, then wrapped until 195. I monitored the barrell temp and it was fairly solid around 280/290.
Because we didn't key it rest very much, could that be why the center was a little tougher?
I also don't think I needed the wrapping juice...Next time I might try without it.
It was super deliciousness by the way.
Second cook on the books.
Sent from my Pixel XL using Tapatalk