I've used both Fogo and Jealous Devil on cooks in the PBC and a PK-360. There was no junk in either of the bags. They are both quality lump charcoal. Both burn hotter than KBB of course and I think the Fogo burns a little longer than JD, but don't have any data to back that up. I'm curious as to if anybody else here has experience with either of those brands and what your impressions are.
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Club Member
- May 2019
- 147
- Surprise, AZ
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Mike O'
RecTec Stampede w/ Grill Grates
Makers Mark on ice with a dribble of water.
Wow! I haven't cooked on a Weber kettle for almost 40 years, but 15 hours without having to add charcoal may be some kind of record. When I watch YouTubers cooking on a WSM or a kettle with S&S, it seems they're always having to add briquettes after 4 hours or so. How about it Weber cooks, what's a typical time when you have to supplement the coal supply?
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I have a cajun bandit smoke stacker on my Weber kettle. I separated the charcoal sizes into 3 sizes, small medium and large. I used all the large and added some medium to fill in. Used binder clips around lid and bottom to help seal.
Yep if you get a good sealed up Weber, Fogo will burn long and slow.
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I am a little unsettled by the topic and also by a couple of the posts. I am thinking about buying a PBC. Where i live, i don‘t have access to KO. Simply not. I am getting the impression KO is the way to go, except sone few exceptions. So i should be very wary buying a PBC? On the other hand reading in the product description and also in the FAQ’s on the PBC Website, i don‘t see any mention that the use of the cooker is restricted or even only recommended to be used with KOs. Also in the amazingribs review by Max, no such mention, Only the need for high quality briquets. I get that, now which briquets are higher quality or better with which cooker etc , that is a whole different discussion. But also from sone reviews from other websites, i get the impression that PBC goes with KO. What is the background of this topic? Is there any official reference information?Last edited by chenrici; November 6, 2019, 05:00 PM.
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I just got a answer from PBC themselfs „ As far as charcoal goes, any charcoal you want to use should be fine. The cook time and temperatures are based on standard burn rate charcoal briquettes. Lump charcoal is fine but will result in higher temperatures and quicker cook times.“ I am relieved 😅 so yes business as usual ss with any charcoal based cooker, at least in terms of fuel...😅Last edited by chenrici; November 6, 2019, 05:10 PM.
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Just a FYI to those that weren't on this month's video chat about barrel cookers. Noah said that he only uses lump charcoal in his PBCs now. If you are concerned about the temp being higher, you can slightly adjust the bottom vent more closed to compensate. Personally, I haven't tried lump yet, but I'm planning on switching once I've run through my current supply of KO. I also have a ceramic cooker so I've always got lump charcoal around anyway. I'll do a test burn with the lump and adjust the vent down so it cooks the same.
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Does lump really burn hotter? I was under the impression that wasn't the case.
Ive only used lump a time or two, and not in my own smoker, so I don't really have a good comparison.
I picked up a bag of B&B briquettes. Those definitely ran longer than KBB, and was my highets temp cook. But also the first time I really sat back and let the PBC do its thingLast edited by BFlynn; June 15, 2020, 08:29 PM.
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fzxdoc That $40 kettle, then led to how many add ons and mods? ;-)
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Yup, Potkettleblack , hinged SS grates, Vortex, SnS...
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Me neither I smoke as low as 180 for bacon(don't tell me it's dangerous, your grand paps did to) Tell Meathead that I said 200. For most other smoking the range has gone from 225 to 275 for low and slow. I have gone to the high end of the range and do most of my smoking at 275 I set my DigiQ at 265 so if there is any overrun it doesn't go to high.
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Founding Member
- Jul 2014
- 232
- Massachusetts
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PBC
Weber Smokey Joe, no legs... kettle rusted at the attachment point
An expensive but cheap gas grill (too embarassed to admit brand)
Barely adequate probe type meat therm. (brookstone quality)
Maverick E-732
Guiness Draught (why drink coors lite at 110 calories? Guiness is 124!)
Well I've decided to resurface after a bit of down time. I have used over the last two years or so, a supply of Humphrey's natural briquettes (https://humphreycharcoal.com/dir/index.php? The standard hardwood briqs in fact.) I got a supply from my cousin's husband who happens to farm tobacco in Connecticut, and uses it in his drying sheds where they can't truck in propane due to poor access.
This charcoal is *so dang clean* you can really taste the diff... not to mention it'll burn 11 hours or more in a PBC. Big dense briquettes that are not too hard to light... My last cook last week used up my supply although cousin-in-law Karl says he has some more waitin' for me. I have also used Royal Oak to good account BUT the 42 briqs I lit last week took 15 minutes in the chimney to ash over... surprise surprise. And as I've often experienced.... the high initial temp of 300+ never happened (yet again) although it settled right into the 165 +/- 10 range. Lowest it got was 149 in fact.
But I love the Humphrey's... and I have to get more. They also have an all natural briquette which costs a bit more per pound. The website has the standard briquettes in a 40 lb bag while the all natural are in an 18 lb bag. The only down side I can see is I can't figure out how much they would charge to ship. Their old website had more info available (you could order by the pallette!) now not so much. But this is good stuff.
I'll have to try lump some time...
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Originally posted by JPP View PostWell I've decided to resurface after a bit of down time. I have used over the last two years or so, a supply of Humphrey's natural briquettes (https://humphreycharcoal.com/dir/index.php? The standard hardwood briqs in fact.) I got a supply from my cousin's husband who happens to farm tobacco in Connecticut, and uses it in his drying sheds where they can't truck in propane due to poor access.
This charcoal is *so dang clean* you can really taste the diff... not to mention it'll burn 11 hours or more in a PBC. Big dense briquettes that are not too hard to light... My last cook last week used up my supply although cousin-in-law Karl says he has some more waitin' for me. I have also used Royal Oak to good account BUT the 42 briqs I lit last week took 15 minutes in the chimney to ash over... surprise surprise. And as I've often experienced.... the high initial temp of 300+ never happened (yet again) although it settled right into the 165 +/- 10 range. Lowest it got was 149 in fact.
But I love the Humphrey's... and I have to get more. They also have an all natural briquette which costs a bit more per pound. The website has the standard briquettes in a 40 lb bag while the all natural are in an 18 lb bag. The only down side I can see is I can't figure out how much they would charge to ship. Their old website had more info available (you could order by the pallette!) now not so much. But this is good stuff.
I'll have to try lump some time...
EDITED TO ADD: You indicated you had 42 brigette's in the chimney, approximately how many unlit coals did you have in the basket? Thanks!
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7203
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I always liked the fact that JPP uses 42 coals in his chimney, a nod to the famous Douglas Adams. I do the same thing. 42 coals in the chimney every time.
After all, according to Adams, 42 is the answer to the Ultimate Question of Life, the Universe, and Everything, , calculated by an enormous supercomputer named Deep Thought over a period of 7.5 million years.
Thanks again, JPP, for the reminder that someone else out there does the same thing.
Also, I'm going to see if Humphrey's is available locally.
Kathryn
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7203
-
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
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Moderator
- Nov 2014
- 13689
- Land of Tonka
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John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
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Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
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Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
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Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
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Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
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Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
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Next Major Purchase
Lone Star Grillz 24 X 48 Offset
After talking with Noah about using lump, I am going to give that a try soon. I still have bags and bags of Kingsford to burn through.
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Founding Member
- Jul 2014
- 232
- Massachusetts
-
PBC
Weber Smokey Joe, no legs... kettle rusted at the attachment point
An expensive but cheap gas grill (too embarassed to admit brand)
Barely adequate probe type meat therm. (brookstone quality)
Maverick E-732
Guiness Draught (why drink coors lite at 110 calories? Guiness is 124!)
JPP
EDIT: PS. I just sent them an e-mail inquiring about the shipping charges for 1, 4 or 8 bags of the stuff... we'll see if they get back to me! If they do, you'll see it here!
Last edited by JPP; June 29, 2020, 09:57 AM.
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Founding Member
- Jul 2014
- 232
- Massachusetts
-
PBC
Weber Smokey Joe, no legs... kettle rusted at the attachment point
An expensive but cheap gas grill (too embarassed to admit brand)
Barely adequate probe type meat therm. (brookstone quality)
Maverick E-732
Guiness Draught (why drink coors lite at 110 calories? Guiness is 124!)
Originally posted by Alabama Smoke View Post
JPP were your comments above indicating you did not see the initial 300* spike but that it settled right into the 165*+/-10* range regarding the Humhrey's charcoal or regarding the Royal Oak? Also, can I assume you meant to indicate the 265*+/-10 degree range? I am looking for something that will settle in somewhere close to 265* as opposed to 290*-310* range. Thank you.
EDITED TO ADD: You indicated you had 42 brigette's in the chimney, approximately how many unlit coals did you have in the basket? Thanks!
Well that is an interesting phenomenon I've seen in my PBC. I basically follow Kathryn's method as close to the letter as I can... for some reason, my PBC has had that high temp spike, but rarely... and that happened to be with KBB. Not to mention that when my pbc has gone over 300, the times it's gone above 320 I can count on one hand.
I have a very hard time keeping the temperature consistent using KBB although it has happened on occasion :-) I dont know how many were in the basket since I used up the last of my Humphreys (basket was probably around 3/4ths full) and topped it off with the royal oak. By the time I took 42 royal oak briqs off for the chimney, there were probably about a ten of the R.O. briqs left scattered about... It was a fairly humid day so I'm wondering if that's why it took so long for the briqs in the chimney to ash over (15 minutes at 90 feet above sea level)... or R.O. is simply harder to light.
Alot of my "troubles" (the food has never been a problem once done!) is likely due to an ingrained lack of patience on the part of the operator.
I expect that many may find humphreys harder to light, but what I do is to use a 5 oz. tuna can with about an ounce or so of 90% isopropyl alcohol to light it up... that does the trick for me. But I'm saving the alcohol for these, ahem, troubled times... so I went back to using newspaper or brown paper shopping bags (which are superior to newspaper IMHO).
JPP
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