My first attempt was while cooking two butts. I'm not sure if using lump charcoal for anything other than grilling is recommended. I have a few questions. 1. Should I use regular charcoal for hanging meat and lump charcoal for grilling? 2. I had a hard time keeping the lump charcoal lit with the lid fully on. So what am I doing wrong? Should I even be using lump? Do I need to change the bottom vent depending on what I'm using?
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Great question! I don't have a definite answer though. I used lump in combination with briquettes this last weekend in the PBC for pork shoulder (which was cut into smaller chunks and done on the grill grate), and I did have to refuel a few times, as the lump burned faster than the briquettes. I don't mind doing some fire management, but it's definitely not as hands-off as a PBC can be.Originally posted by Eric145 View Post
In the past I've used briquettes almost exclusively, so I'm interested to see how the collective answers! -
Vent should be set according to sea level elevation. The closer to SL the less opening you will need. Set n Forget. There should be an explanation of that with the unit.
I have never used Lump. The PBC burns hot to begin with. My only adjustments are with and without one or two hanging rods. I have read, some here will crack the lid for a bump in temperature. I have never had that issue. Briqs and or Briqs & Charlogs.Comment
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I use lump for smoking in my kamado, because it is low ash, and won't clog the firebowl during an 18 hour cook. However, the issues I do see with it that would lead me to NOT use it in the Pitbarrel Cooker are that it is so inconsistent in size. Small chunks of lump can clog airflow, and large chunks can ignite and spike the temperatures. For those reasons, I only use briquettes in my Weber kettle and in the SNS insert in my kettle. Briquettes are consistent in size, which helps promote airflow through the bed of coals, and an even burn.
For grilling - my experience is lump burns hotter than briquettes, all other factors being the same. But I only grill with it in my kamado, where there is a greater distance from the fire to the cooking grate compared to my kettle.
My recommendation is stick with briquettes for smoking on the PBC, and use the rest of what you bought only if grilling.Comment
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Welcome to the Pitmaster club! Thank you for the support.
For fuel, you can use either one. I like to use Kingsford, but only because it is found everywhere and premium lump is pretty expensive to use in the PBC. I also like using Kingsford because it is consistent every time I use it. Lump can have a bunch of dust, tiny pieces etc. (Unless you are buying premium lump)
If you have some issue with keeping the temperature up, you can put a few pieces of foil under the rim of the lid, this will give you a little bit of air and allow the fire to grow.
AS for the bottom vent........you have to play that as things develop. Generally, the bottom damper is used for macro temperature adjustments, so I would not move that much. Putting a little folded foil under the lid rim should take of the problem. If not, you can make small adjustments to the bottom damper, but make sure to take the time to let it adjust. (15-20 mins)
The fuel should not affect how you manage your bottom damper.
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Generally if you are doing true low and slow, I think briquettes are preferred as they are more consistent in both time and temp. You can get pretty big swings in temp using lump, especially if there is a large variance in the size.
If I'm doing a shorter cook where temps and maintenance don't matter as much, like chicken wings, meatballs, etc., then I use either briquettes or lump depending on my mood. Regardless of what you use, probably the more important step is making sure the coals are well lit before putting the lid on. Once I dump my chimney into the PBC, I let it ride for 10 or so minutes without the lid or rebar to make sure the coals in the basket get lit before starting my cook
And the bottom vent takes some adjusting at the outset to get it right. I found its not just about the elevation but also the airflow around your PBC. I probably keep my slightly more open than my elevation would suggest. This is best figured out using briquettes as the consistency is key. Once I found what worked for me, I haven't touched it since. If I want higher temps for things like chicken, I'll either leave the lid slightly open (using a stick or just offsetting it slightly) or may remove one or both rebars.
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For smoking, the PBC is calibrated for KBB. That is what I have used for years in my PBC and after much trial and error, I have the lighting down to where I can get a solid 275-325 F for six hours.
The strength of the PBC is its simplicity; the challenge of the PBC is its simplicity.
As there are no vent controls, your temp is function of how you light it and how well you keep the lid on.
I don't grill on my PBC, but I can see using lump would be useful there in a lid-off scenario as the firebasket is so far from the grate.
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I've only used Kingsford blue bag in my PBCjr. Also, I'd always refer to the "Light my (PBC) fire stickies thread as a checklist.
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Make sure to check out this thread. There are extensive and in-depth directions and tests on all things PBC! This is an incredible resource.
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A great read! The end all, be all of PBC use. Can be extended to the PBJ n PBX.
I was doing an entire turkey for the in-laws. Did not know times. Did not know methods.
Followed Kathryn's specific instructions here in the Pit n finished with the most beautiful bird I
have ever had the pleasure to present. She is called the PBC "Queen" for that reason.
Her direction and advice is spot on.
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Eric, here is my lighting procedure.
I fill the basket level with KBB. I then remove exactly 40 briquets and put them in the PBC small chimney. I light that with a starter cube and let it go for 12 minutes. I then dump that lit charcoal onto the unlit charcoal, moving some of it around with a metal rod to get it evenly distributed more or less.
I add wood chunks at this point. I then get my meat on as quickly as I can and get that lid shut. I also place two towel-wrapped bricks atop the lid to ensure a good seal.
This works for me 90% of the time. For those times in which the PBC starts getting higher than I'd like, I'll plug one or two holes with some foil to bring the temps down a bit.Comment
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Harry Soo uses lump in his WSM's . He makes a point about placing the lump in the charcoal grate, that it has to be put together like jig-saw puzzle in order to get a continuous burn. Its important that the coals are touching, according to Harry.
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I got a wonderful suggestion from someone else here in the Pit. I use a #10 coffee can for a place holder in the coal basket. Cut some slits in the sides.Put it in the center n load your briquettes, leaving that center circle open. When your chimney has ashed over, dump in the center and remove the placeholder. Nice slow start up and even burn. Entire coal basket will follow.
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