Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Adding charcoal during all-day cook

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Adding charcoal during all-day cook

    When you add charcoal to your PBC during a long cook, how exactly do you do it? Today, I pulled all the meat out, then filled my chimney half full (about 40 briquets) and dumped it on the dwindling coals. I let that go uncovered for 10 minutes, and then covered it with no rebars for another 10. I guess I really have three questions: When you add charcoal to a dwindling fire, 1) how much charcoal do you add, 2) what do you use to add it, and 3) how long do you let it burn before putting meat over it?

    Thanks!

    #2
    Depends how much longer I got. Half chimney is plenty. I rarely need that much. I hang meat immediately. Dump it from the chimney itself. Will eventually get a compact chimney for easier dumpage.

    Comment


    • Crunchy
      Crunchy commented
      Editing a comment
      Thanks. The little chimney is on my Xmas list. I've gotten reasonably good at dumping from the full size one, but awkward dumpage is definitely an issue.

    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      I cut a lip in mine but it is still a pain. I had a snaffee on a cook Thursday night and was frantically lighting some charcoal in a chimney at 0215 to get my barrel up to 400 to finish off a butt by 0430.

    #3
    Yeah, I dump directly from the chimney itself as well, but I remove the meat first, just like you do, Crunchy . It only took one time to see the meat covered with ash to remind me to get the meat out, then add the hot coals, wait a bit for the ash to settle, then rehang the meat and get back in the game.

    Kathryn

    Comment


      #4
      I get the chimney going then I use these babies. I put on my Pit Mit and add two coals at a time, with the coal basket still in the PBC. Then I can pick where I want those coals to go without even removing the meat. And if its not too loaded down with meat, Its easy peasy. This is one of Meathead's very underrated tools. Its perfect for the PBC. I can even lower the coal basket into the barrel with them. (as long as the basket isn't packed to the gills.) I always use them for adding coals to any of my cookers. With the looooong handle it makes it easy not to burn yourself. Plus the jaws open wide enough to easily fit two coals in at a time.
      Click image for larger version

Name:	Unknown.jpeg
Views:	99
Size:	4.4 KB
ID:	109367


      http://www.amazon.com/Tool-Wizard-BB...keywords=tongs

      Comment


      • smarkley
        smarkley commented
        Editing a comment
        Ya... I have some too... very handy for moving briquettes around when cooking with a Dutch Oven too

      • Spinaker
        Spinaker commented
        Editing a comment
        Thats a Good call smarkley

      #5
      Wow Spinaker , that sounds like a great gizmo. I might have to look into getting one.

      Kathryn

      Comment


      • Spinaker
        Spinaker commented
        Editing a comment
        You won't regret it fzxdoc

      #6
      When I do, and I usually just toss it in the oven to finish to be honest, I light about 10 coals, they will get hot fast, then I put another 30 or so on top and then dump them all together, works well with the small chimney. Gotta remove the meat though. Added coals on my first WSM cook today, just open the hatch and toss them in, pretty awesome.

      Comment


        #7
        When I tried to do this, I added the unlit coals to the cooker and then it took a long time for the white smoke to burn off. So long, my food got cold. I'm talking a half hour here before the white smoke finally went away. All of the coals have to catch, if there are some on the side that haven't caught yet they're going to put out white smoke when they finally ignite.

        I've tried pre-lighting coals in my chimney starter and just quit doing it because time after time the fire goes out and doesn't light the charcoal. Happens again and again, I got tired of it and now I use those pressed-sawdust flammable starters, they work like a charm. Nothing discourages guests like seeing the supposed BBQ master unable to get a fire lit.

        Comment


          #8
          I pull the meat, pull the rebar, and use a rake to pull the basket to fill outside the PBC.

          Comment

          Announcement

          Collapse
          No announcement yet.
          Working...
          X
          false
          0
          Guest
          500
          ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
          false
          false
          {"count":0,"link":"/forum/announcements/","debug":""}
          Yes

          Spotlight

          These are not paid ads, they are a curated selection of products we love.

          All of the products below have been tested and are highly recommended. Click here to read more about our review process.

          Use Our Links To Help Keep Us Alive

          Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.


          Grilla Proves That Good Things Come In Small Packages

          The small 31.5″ x 29.5″ footprint of the Grilla Pellet Smoker makes it ideal for use where BBQ space is limited, including on a condo patio. Click here for our review on this unique smoker.


          The Pit Barrel Cooker May Be Too Easy


          The PBC has a rabid cult following for good reason. It’s among the best bargains for a smoker in the world. This baby cooks circles around cheap offset smokers because temperature control is so much easier. Click here to read our detailed review and the raves from people who own them.


          Our Favorite Backyard Smoker

          The amazing Karubecue is the most innovative smoker in the world. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat-controlled oven. Click here for our review of this superb smoker.


          Bring The Heat With Broil King Signet’s Dual Tube Burners

          3 burner gas grill

          The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood including dual-tube burners that are able to achieve high, searing temps that rival most comparatively priced gas grills. Click here to read our complete review.