Thingfish
is Blowin Smoke!
- Joined
- May 5, 2014
- Location
- Winter Park, FL
That looks like a fine feast UKsmoker. I'm sure your wife and guests had no complaints! We are often much harder on ourselves as cooks than are others.
That looks like a fine feast UKsmoker. I'm sure your wife and guests had no complaints! We are often much harder on ourselves as cooks than are others.
I've never had to add charcoal during a cook. PBC will put out sufficient heat for 10 hours or more.
And that is filling the basket 2/3 then adding the rest from the chimney starter?
Hi mate,Set your intake (vent cap) to 1/4 open and light 36 briquettes to ashed over like you mentioned. Mix some smaller wood chunks in with the unlit coal and make sure there are 1 or 2 that will get hit right away with the hot coals you pour on. Dump the hot coals, put the rods in, put the lid on and wait 15-20 minutes before putting in your meat. You should be running somewhere between 260 and 300 at that point. Do you have a way to monitor the cooker temp?
Edit: one thing I've found is just get close with the vent cap setting. Then adjust the amount of coals you light to get a higher or lower temp. I started with 40. Too hot! Went back to 34. A little too low for me (hovered around 240-250). Lit 36 and it sits right where I like it, 270-280. I've found 2 briquettes adjust the temp about 20-25 drgrees. Once you get your favorite temp set you can adjust the rods and/or lid to get higher Temps when needed.
Nailed it!Any briquettes will work. The PBC makers recommend Kingsford because it burns consistently. Some other briquettes will have uneven quality from bag to bag, but usually it is nothing terrible. Lots of PBC cooks will mix charcoal briquettes with lump charcoal (which burns hotter, but for a shorter time) depending on what they are cooking. So long as you have charcoal burning, the PBC will cook just fine. My advice would be to find a decent product which is readily available locally and learn how to best cook with that product.
Hi mate,
not had my PBC long and trying to get used to it, being in the UK I had to order in the kingsford briquettes Noah recommends, is that what you use, or have you guys found better?
Do you guys add hickory,oak or whatever to give different flavours, if so how much do you add?
I'm not sure I would pay full retail (unless really needing the fuel) but this time of year you can find the Kingsford Briq with Apple and Hickory wood infused into the coal. It works really well in the PBC. A place near my tent has it for 4.97 bag- half price. I only bought two bags but that puts me st 14 bags of Briqs and 12 bags of lump. Starting to worry I may have whoreder tendencies
Guys, have got a hinged grate on order, but am also thinking of adding some lugs further down the barrel so I can make use of the two grates I will now have, have any of you guys done this and is there an optimum distance apart, does it still function as well regarding more meat and less air circulation?
Guys, have got a hinged grate on order, but am also thinking of adding some lugs further down the barrel so I can make use of the two grates I will now have, have any of you guys done this and is there an optimum distance apart, does it still function as well regarding more meat and less air circulation?
So after doing a bunch of flats on the PBC, I am getting up at zero dark thirty to try my hand at a full packer for our block party. I am planning on following ssv3's tutorial to the letter and come up with some edible burnt ends.
I am figuring a 3am start time for putting it on the PBC to have a 12:30 lunch. Does that sound right?