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

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  • fzxdoc
    commented on 's reply
    RonR , 40 briquettes in whatever size chimney you use. My shorter chimney is wider (Char Broil Half Time Chimney) so it still holds 80 briquettes when full.

    Kathryn

  • RonR
    commented on 's reply
    Kathryn - when you say “half a chimney” of KBB, are you referring to a standard size (Weber, etc) or the smaller PBC chimney?

  • RonR
    replied
    Thanks for all the feedback folks - reassured I wasn’t doing something wildly wrong. The cook went fine - stayed around 290 very steadily. I like the idea of using the smaller KBB as starter - easier to distribute evenly on the base of B&B.

    Leave a comment:


  • RonR
    commented on 's reply
    Re: elevation. Sorry, should have mentioned in original post. Low, about 80-ft., Central Florida.

  • fzxdoc
    replied
    Originally posted by RonR View Post
    For my first PBC cook ever I’m using B&B briquettes it seemed to take much longer to get the PBC chimney full of maybe 25-30 briquettes going than reported for the recommended start methods. I ended up using two Kingsford tumbleweeds and dumped after ~20 minutes with the top layer still having no ash on the edges. Had the chimney sitting on the cooking grate inside the PBC. Light breeze but not gusty. Any experience with B&B briquettes in the chimney? (At the 20-minute mark looks like I’ve settled in around 290, so cook seems off to an ok start…)
    I use B&B briquettes a lot in my PBC for long cooks. They really go the distance. I don't use them for short cooks because they're harder for me to get than KBB, and, for me, KBB is fine for short cooks.

    Whenever I use B&B briquettes, I fill the basket 3/4 full with them and use half a chimney of KBB to light them. The KBB lights faster and get the B&B briquettes up to temp much quicker. I do the same for the few bags of Weber briquettes that I'm still hoarding for the same reason. Like B&B, Weber briquettes take much longer to get a good burn going.

    FWIW I always use 2 starters under the chimney regardless of what charcoal is inside it. Call me impatient.

    Kathryn

    Leave a comment:


  • hoovarmin
    commented on 's reply
    What's your elevation relative to sea level?

  • Finster
    commented on 's reply
    Yup.
    What Jfrosty27 said.
    I think because they have less additives/binders than kbb

  • Jfrosty27
    commented on 's reply
    B&B always takes longer to start up for me. No matter which cooker. I think that’s just the way they are. Trade off is much longer burn time.

  • RonR
    replied
    For my first PBC cook ever I’m using B&B briquettes it seemed to take much longer to get the PBC chimney full of maybe 25-30 briquettes going than reported for the recommended start methods. I ended up using two Kingsford tumbleweeds and dumped after ~20 minutes with the top layer still having no ash on the edges. Had the chimney sitting on the cooking grate inside the PBC. Light breeze but not gusty. Any experience with B&B briquettes in the chimney? (At the 20-minute mark looks like I’ve settled in around 290, so cook seems off to an ok start…)

    Leave a comment:


  • MsTwiggy
    commented on 's reply
    This exactly happened to me too. I have had much better results and temp control using the 15-10-10 method fzxdoc shared. I do love B&B if I can get it but fond KBB works just fine using the 15-10-10 method

  • MsTwiggy
    commented on 's reply
    I love B&B, thats what the PBC folks recommended to me when I reached out to them about charcoal and lighting it. Sometimes I can get it at my local Ace. If they don't have it I make a pilgrimage to a hardware store about an hour away and buy 10 bags. It's hard to store more than that.

  • MsTwiggy
    commented on 's reply
    This would be good for poultry though!! Chicken at these temps would be fantastic.

  • HawkerXP
    commented on 's reply
    Agree. Or less start time with lid off.
    This is how I go, dump in the 40 lit coals, put the basket in barrel, leave lid off. I go inside get the meat, place the hooks. Back outside, put the lid on. When I see the white smoke is gone after dumping in the chimney load, that tells me its ready. Hang the meat and chuck in the wood. I don't time any part of the start. I'll see it go up close to 400 then slowly drop down to the 280 range.

  • Finster
    replied
    I'm trying out B&B char logs for the first time. Put 7 or 8 in the basket, and loaded the rest of the way with B&B briquwttes.
    lit 40 briqs of Kingsford Pro in the chimney and dumped it in. Lid off for 10 minutes. Added wood chunks, then lid on, no rebar for 10. Temp peaked at 480• .
    An hour later, I'm still at 315°..
    All holes plugged. Still hotter than I'd like.
    Only option left is to duct tape tape the intake vent...lol.
    maybe I'll use less starter briqs next time 🤷‍♂️

    Leave a comment:


  • RichieB
    commented on 's reply
    Are you the person who's mantra is PBR PBR PBR? I could be mistaken. It happened in 2004 so I'm due.

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