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

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  • phoccer
    replied
    As a base I'd start with the instructions on the PBC site. If those cause you problems, then I'd tinker with lighting instructions here. Very likely the instructions on the PBC will work for you but you'll have these to play with if they don't.

    Here are the general rules I'm discovering:
    1. The more lit coals you start with(40 vs 30), the hotter you'll run
    2. The longer you light those starting coals(20 vs 15 minutes), the hotter you'll run
    3. The more open you have your vent(1/4 vs 1/8), the hotter you'll run
    Last edited by phoccer; March 9th, 2018, 12:41 PM.

    Leave a comment:


  • mnavarre
    replied
    Any Junior specific lighting tips? From reading through this thread it looks like fzxdoc's 40 briquette lighting technique is basically 1/4 of the basket capacity of the big PBC, so I figure I'll start by filling the basket on Junior, tediously counting the briquettes, rounding to the nearest round number, and go from there. Or I just pull out 20, light 'em up and go. I think I'm going to do a chicken tomorrow after work, just to get both me and the Jr. broken in so any tips are welcome.

    Leave a comment:


  • Spinaker
    commented on 's reply
    Cool! Thanks Doc!

  • fzxdoc
    commented on 's reply
    Spinaker, here's what I used:

    https://www.amazon.com/Technology-Bi...lava+lock+seal

    Kathryn

  • Polarbear777
    commented on 's reply
    I did put a gasket on mine. More for insurance than having a problem. Having a weighted rain cover on top of that definitely keeps it tight.

    https://pitmaster.amazingribs.com/fo...ibration-tests

  • phoccer
    replied
    If it's been running great and just started to run hot then I'd try the Pam + weight first to see if that resolves the issue. If it's always run hot I'd still try the opening a little lower. I'm at 900' and run mine at about 1/8 (or barely open). I'd try the gasket as a last resort but take that with a grain of salt as I'm not a gasket fan. I always try the simple stuff first then move on from there.

    Leave a comment:


  • stickbit
    replied
    Thanks everyone. My lower vent I keep 1/4 open at the most (lot of times practically closed) I'm 1200ft above sea level (in Georgia). I've done several cooks and built up some gunk, and last cook I bought and used a rubber mallet on the lid...but didn't seem to help much. I've also tried to spin it which would help a little once in a while.

    I think I should either try the Pam + weight method or gasket at this point?

    Leave a comment:


  • Spinaker
    commented on 's reply
    Did you use a rope gasket from Lava?

  • fzxdoc
    replied
    stickbit, my PBC lid did not begin to leak until after about 2 years of use. It had seen plenty of cooks and was well seasoned. I used to hit the lid rim with a soft rubber soled shoe to get it to seal, but after a while even that wouldn't work.

    I installed a Lava Lok gasket and immediately the problem went away. I love it!

    Kathryn

    Leave a comment:


  • Spinaker
    replied
    stickbit Spray the inside rim of the lid with PAM or some other cooking oil. Then put the lid on the PBC and add weight to the lid. This will ensure the lid stays down tight. After a few cooks, you won't need the weight anymore. The rim will be plenty gunked up to seal the lid to the barrel.
    Spinning it will also help to seal it, as Brookie mentions above.

    Leave a comment:

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