anthropas
Found some matches.
- Joined
- Jul 4, 2014
- Location
- Altadena...
Hi All,
I've had a PBC for a couple months now and am having problems with low temperatures and even keeping it lit and am hoping the more experienced PBC users might share their wisdom with me.
1. I use the Kingsford classic briquets and the fridge magnet method to snuff out the coals at the end of a cook and generally have enough coals left after shaking the ash off to cover the bottom of the basket for the next cook.
2. I clean the ashes out of the PBC before each cook and add 1 whole chimney's worth of fully lit coals to the old coals.
3. I'm at about 1800 feet above seal level, but keep my air vent wide open. At the recommended setting, the temp drops down to the 200 range and starts to go out.
Using this method, my cook temperatures are often as low as 225 and the cooks take as long as a traditional smoker. I'm also had the fire go out twice on me and I regularly have to crack the lid to get the temperature to rise back into the 250 - 275 range. This is causing me to babysit the PBC more than I want to and more than I feel like I should for the way it's advertised and the cook times that are advertised. Can someone school me on what I'm doing wrong? It feels like it's chocking itself out and simply needs more air. Any suggestions before I start drilling in extra holes in the lid that I can cover with a fridge magnet as necessary to get more heat?
Thanks in advance!
Anthropas
I've had a PBC for a couple months now and am having problems with low temperatures and even keeping it lit and am hoping the more experienced PBC users might share their wisdom with me.
1. I use the Kingsford classic briquets and the fridge magnet method to snuff out the coals at the end of a cook and generally have enough coals left after shaking the ash off to cover the bottom of the basket for the next cook.
2. I clean the ashes out of the PBC before each cook and add 1 whole chimney's worth of fully lit coals to the old coals.
3. I'm at about 1800 feet above seal level, but keep my air vent wide open. At the recommended setting, the temp drops down to the 200 range and starts to go out.
Using this method, my cook temperatures are often as low as 225 and the cooks take as long as a traditional smoker. I'm also had the fire go out twice on me and I regularly have to crack the lid to get the temperature to rise back into the 250 - 275 range. This is causing me to babysit the PBC more than I want to and more than I feel like I should for the way it's advertised and the cook times that are advertised. Can someone school me on what I'm doing wrong? It feels like it's chocking itself out and simply needs more air. Any suggestions before I start drilling in extra holes in the lid that I can cover with a fridge magnet as necessary to get more heat?
Thanks in advance!
Anthropas