Long cooks

[gpalton]

Hi everyone,

About how long does a basket of coal last at 225?
Is there a way to add coals when they are depleted?

Do you typically take the meat off hook and on the grill when it becomes more tender?

Thank you!

George

[shify]

I usually get 7-8 hrs for one basketful before the temp starts getting hard to hold above 225. If I need more time, I usually wrap (if not already wrapped) and move to the oven to finish.

Unless I’m wrapping I keep on hooks. For bigger pieces of meat, I daisy chain to protect it from sliding off. I didn’t do that last time I made ribs and one of the racks pulled off and fell into the coals. It was the first time that has ever happened to me

[tstalafuse]

The Bit Barrel FAQ says a load of charcoal will last 6-7hrs, but that is at the 275-300 degrees it is designed to operate. If you aren't following their settings to get a lower temp, I would guess the charcoal would last a few hours longer, but your mileage will vary. Of course, it also may not work as well since it isn't being operated as it was intended.

Assuming whatever you are cooking takes longer than the 6-7 or longer, the only way to add more charcoal is going to be be to take everything out to get to the charcoal basket. My guess would be that most things are going to be done in less than 7hrs at 275, so you shouldn't need to add more charcoal.

I am pretty sure the meat is supposed to fall of the hooks so that you know when it is done.. Leave them on the hooks or not is up to you. It will work either way.

[Jerod Broussard]

Kingsford Blue Bag is the standard. Hardwood briquettes will last much longer, especially when running 3 butts or 4 briskets.

[jpsep]

My temps usually start to drop around the 12-14 hour mark depending on externalities like ambient temperature.

[gpalton]

Any risks to filling the coal basket a little higher?

I use KBB and found it is important to light well, likely due to humidity levels where I store coal.

[Finster]

None that I see.
By the time I get it filled and add lit coals and wood chunks it's usually over full...

[Finster]

My last 2 cooks I used a combo of a half dozen B&B charlogs mixed with enough Cowboy hardwood briquettes to fill the basket. Even though I didn't need it, I easily got 10 hours+ cook time above 225. Most of that in the 280 range...
as noted above, I've not cooked anything yet that wasn't done long before the fuel ran out..

note: have not done a full brisket on the PBC.
Ribs I hang until they are done. Butts, and chucks, I hang until stall and then onto the grate, or cook entirely on the grate..

[Red Man]

Using B&B char logs and briquettes, I easily get over 12 hours at temps around 275.

[fzxdoc]

At 225° and an overfilled basket of KBB, you can easily get 10 hours or more. If you use B&B or Weber briquettes you'll get 12 or more hours.

The disclamer to this recommendation is that I never cook on the PBC at 225°. Well, I have a couple of times in the early days but I didn't enjoy it.

My PBC is just not very happy at that low a temp, unless perhaps with an ATC (fan and controller) to keep the air moving along. Even cooking at 240°-260° you won't run the risk of a starved fire that you may get at 225° (=possible bad smoke) and the food will get done more quickly.

As far as adding more coals, you can do two things:

1. If the bark is set, you might want to wrap the meat and finish it up in the oven. Once the meat is wrapped, it doesn't care which heat source is used.

2. Remove the meat and add a chimney of lit coals to the basket. By lit I mean that the coals at the top of the chimney are just starting to get some ash on their edges. Removing the meat keeps it from being coated with swirling ash which often results when more coals are added to the PBC. Hang the meat back, put the lid on and enjoy the rest of the cook.
Adding lit coals helps avoid that creosote-like flavor and smell that some briquettes like KBB like to offgas as they heat up.

Just my two pennies' worth.

Kathryn

[gpalton]

Thank you!

I've used a fan control to hold at 225 and haven't gotten bad smoke as long as coals are adequately lit. But, it always seemed to be on the verge of oxygen starvation. The 240 range does seem to be a better solution.

Do you use a full chimney or the short one with 40 coals?

[jpsep]

I’ve had great success (not to mention peace of mind) with a Fireboard & fan. I can hold a steady 225° or turn it up as the cook calls for it. The only time I let it rip is for poultry/quick cooks. I used to count the briquettes as you’ll find in many forums, but I’ve found simply filling the chimney is suitable for my long cooks. Kingsford Blue with a mix of Jealous Devil and sometimes The Good Charcoal company.

[gpalton]

To clarify, is the full chimney for the reload? Planning on a full basket for the first light but also having a plan if the cook goes longer than the coals can hold 225.

[jpsep]

Ah, my bad. That’s just on the first go. I’ve only attempted to add charcoal to one cook and frankly it’s too much of a hassle with the PBC. Easier on something like the Smokey Mountain. I’d gauge it by how much time you have left for the cook, maybe half a chimney is sufficient. Just make sure as Kathryn noted to burn off any additives before the meat goes back in.

[MarkN]

I seem to be the one and only person who has a PBC that generally runs "cold". I read all the stories here of how temps run wild if you're not careful and leave the lid off too long. I'm in my second year with the PBC and have never seen this. Started with the usual load of 150 Kingsford briquettes, removing 40 for the chimney. I've tried spreading the hots coals around as well as dumping them just in the center. Doesn't seem to matter. I'm running it today are here are the temps:

...........PBC Meat
1 hour 282° 84° Temps at end of 1st hour
2 hour 252° 115° Temps at end of 2nd hour
3 hour 230° 131° Temps at end of 3rd hour; removed lid for 5 min; removed one rebar
4 hour 253° 138° Temps at end of 4th hour; temperature went "roaring" up to 253

I've opened up the bottom vent halfway (I'm pretty close to being at sea level) and after 20 minutes it seems to be maxing out at 275°. All that being said, it doesn't look like more than half the charcoal has lit so I should be good for at least another 4 hours.

[JHB]

I have had a lot of problems keeping temperatures up with KBB in my PBC , perhaps because it produces so much ash. I haven't had that problem with other briquettes that produce less ash. In any case I ended up buying a fan and now can main temperatures with KBB or any other kind of charcoal.

[cashelton]

For me, a fully loaded basket of briquettes will go 12-16 hours ranging 275-300...lump was a different story.

I've never re-loaded the charcoal basket

If possible I always hang the meat and I let it hang as long as possible.

Brisket, double hooked, hangs through the stall and I'm happy with the bark, then wrap in butcher paper and grate until probe tender. Usually 12-14 hours

Pork Shoulder, each end double hooked, hangs through the stall and I'm happy with the bark, then to an aluminum pan uncovered until probe tender. Usually 14-16 hours

Baby Back Ribs, single hooked, hangs through the entire cook. Usually 3-4 hours