For those familiar with the pit barrel cooker. I did a first cook the other day without any meat, and now I'm cooking one rack of St. Louis ribs. I know everyone says don't worry about temp, but after one hour it's running at 370° and that just doesn't seem right. I'm using the Smoke by Thermoworks grill grate probe to monitor.
The vent is 1/4 open as l'm in Florida, I followed the lighting instructions exactly how it's demonstrated in the video on the website (I'm using KBB), and the lid is secured. Don't know if this matters but about 80% of the coals are greyed over within the first hour.
by Radiant_Meaning_390
3 Comments
Start with small fires and build up as you learn the intricate details of how it operates. I literally cut my wood into small pieces and feed accordingly
I have cooked in barrels before but prefer kamado and offsets as my normal setup.
I have a pit barrel cooker. I’ve never checked the temp in mine but you could try closing down the air intake a little more. Those ribs look good to me! Mine always get a little dark. Actually the bottom couple ribs usually get almost black, I just cut those off and toss them
1/4 seems high for Florida, check the pictures in the manual. Also it runs about 300 or so, I wouldn’t worry about grate temp so much with it.