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Light my (PBC) fire: tips on lighting and maintaining temperatures

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  • JCinPA
    replied
    Wow! Great info, just reread OP for my first pork butt of this season. Kathryn, it’s probably in the later 18 pages, but what is your elevation? I am in Chicago and plan to follow the OP 15-10-10 to the letter today. I’m wondering if you are also at sea level, and would crimes likely change if you are not. I pretty much at sea level, give or take 100-200 feet, and I figure I’ll start with your exact method before any tweaking experimentation.

    thanks!

    john

    Leave a comment:


  • smn1285
    commented on 's reply
    I’m also less than 200’ above sea level. I don’t use the lighter fluid method, so that could be totally different from what I do, but.... What I did last weekend that was successful was lit the coals in the chimney for exactly 10 mins, dumped, put meat in and immediately started cooking. That allowed the temp to climb up to the 270-280 range as opposed to starting high and working its way down.

  • fzxdoc
    commented on 's reply
    You're very welcome, Cheapboy . Hope that mold is a thing of the past now. As far as using lighter fluid, the nice thing about BBQ is that everyone finds the best way that works for them and their cooker. It's all good.

    Kathryn

  • Cheapboy
    replied
    Originally posted by Huskee View Post

    Most likely to avoid spilling fluid on the walls or bottom of the barrel, which could lead to stinky fumes or fire where you don't want fire. Noah would have to account for the, umm, less than careful humans out there (let's put it that way) and do the safest method in his videos... Next, I'd go only 10 with the lid off. Did you add the bars with the lid or was this bar-less? Without cold meat it'll likely stay quite a bit higher, at least at first.
    Thanks Huskee. Yes, I did have the bars and the lid. I'll have to try 10 minutes next time.

    Leave a comment:


  • Bob's BBQ
    commented on 's reply
    I've always used Noah's original lighter fluid method. Never had any issues.

  • Huskee
    replied
    Originally posted by Cheapboy View Post
    After some experiments, I do feel like the lighter fluid method works best for me. I know Noah put the lighter fluid into the basket outside the PBC, does anybody know why? It seems a lot easier and cleaner to do it inside the barrel.

    When I was doing a dry run this past weekend (to burn out mold), I let the fire run for 15 mins before putting the lid on. My temp was holding at 370 for a long time. Should I simply cut that time shorter to get into the desirable temp range? Im at sea level using KBB.

    Also, Kathryn, thank you for starting this extremely helpful thread.
    Most likely to avoid spilling fluid on the walls or bottom of the barrel, which could lead to stinky fumes or fire where you don't want fire. Noah would have to account for the, umm, less than careful humans out there (let's put it that way) and do the safest method in his videos... Next, I'd go only 10 with the lid off. Did you add the bars with the lid or was this bar-less? Without cold meat it'll likely stay quite a bit higher, at least at first.

    Leave a comment:


  • Cheapboy
    replied
    After some experiments, I do feel like the lighter fluid method works best for me. I know Noah put the lighter fluid into the basket outside the PBC, does anybody know why? It seems a lot easier and cleaner to do it inside the barrel.

    When I was doing a dry run this past weekend (to burn out mold), I let the fire run for 15 mins before putting the lid on. My temp was holding at 370 for a long time. Should I simply cut that time shorter to get into the desirable temp range? Im at sea level using KBB.

    Also, Kathryn, thank you for starting this extremely helpful thread.

    Leave a comment:


  • goosebr160
    commented on 's reply
    Curtis Ellzey, do you reuse your left over coals? I used this method to snuff out my coals after my first cook because rain was coming. I'm wondering if I can just pour new coals over the snuffed coals for my next cook.
    Thanks,
    Pete

  • fzxdoc
    replied
    Sounds like you're not getting a good enough initial fire for that big drippy piece of meat. What lighting method are you using, wcpreston ? Knowing that, we can figure out what might need to be changed.

    When it comes to changing a lighting method on the PBC, I find it's best to change only one thing at a time. Sometimes it's a small modification that makes all the difference.

    Since your PBC works fine for all other cooks, it sounds as though your lower vent is set where it needs to be.

    My first thought is to let the fire burn with the lid off a bit longer before adding the meat, letting the temp run up closer to 400°F.

    Kathryn

    Leave a comment:


  • wcpreston
    replied
    I'm having a problem when lighting my PBC for Brisket. I've been using it for a year now and have found it to be quite dependable. Now I'm trying to do brisket and am having problems.

    I follow the usual directions, and it's usually about 300' when I put the brisket in. But it drops down to 225 or even lower when I put in the brisket. I've had to vent it to get the temp back up. This last cook I took out one rebar and it went up to 264, but then went back down to 225 two hours later. I've checked the vents and all looks normal. Thoughts?

    Leave a comment:


  • gwelfare65
    commented on 's reply
    update: I think I will be ok continuing this method. I have a Weber Summit 400 series grill and the side burner is a stainless steel rack with a cast iron cover over the burner, similar to that in a gas stove.

  • gwelfare65
    commented on 's reply
    fzxdoc, good to know. I'll keep an eye on it.

  • fzxdoc
    commented on 's reply
    I did that once gwelfare65 , and melted the element of my side burner. I left the chimney on the burner for 10 minutes, though. See the topic where I wrote about my snafu here: https://pitmaster.amazingribs.com/fo...autionary-tale

    Kathryn

  • gwelfare65
    commented on 's reply
    I use the side burner of my gas grill to start my coals. I turn on the burner until I see smoke, and then shut it off. Works great.

  • RobertC
    commented on 's reply
    I concur with all three of these rules.

    BTW, if you use Kingsford original Blue Bag, each briquette is 25g so there are 18 briquettes per pound.

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