tips on reloading for really long cooks

[ptehan]

I know some of you reload for long cooks - how do you do it? Say you're running out of steam on an uncrutched large pork shoulder and need a few more hours. Curious if anyone has any formulas or guidelines. I did some searching but missed those threads. Thanks

Pat

[Spinaker]

What type of cooker are you using? ptehan

[DeusDingo]

this is in the pit barrel cooker forum. i assume he/she is using that

[Spinaker]

oh my bad, didn't see that it was in the PBC forum. DeusDingo

[JeffJ]

Generally speaking, if my residual fire is small but looks to be burning hot I'll just add unlit coals. If it's looking a bit weak - I'm not seeing much glow - I'll add partially lit coals.

[Spinaker]

i just throw the coals unlit into the basket. I haven't done that in a long time though. Ever since i went to the OCD method of loading the basket. Now I get 10 hours with out a problem. Stack all of the coals as pictured, add your chunks, then dump the lit coals into the middle. Its the only way I do it now.

[Northside Brian]

Spinaker, how many briquettes are you using in this set-up?

[Spinaker]

I've never counted but, its about 2/3 of a kingsford bag. Northside Brian

[Pit Barrel Cooker Co.]

Following the lighting instructions on the Pit Barrel Cooker website will give you 7-8 hours of burn time.

[ptehan]

I agree with that - that sounds right to me. I can see myself needing a little more than that for giant cuts of meat or if I want to put something else on afterward. We love the PBC so much that I try to cook as much as i can to eat on weekdays.

[ptehan]

PS I spent the weekend with a bunch of other families at a lake house and I'm pretty sure you'll get some orders from them. I overheard a "best ribs ever" that wasn't meant for my ears and the pulled pork was devoured. Thanks for a great product.

[Spinaker]

There is always the option to finish it the oven as well. This is not my favorite option but it works in a pinch. My lighting method makes sure that I keep burning long past the 7-8 hour mark. The airflow is very balanced when doing this way. But you also have to be a little strange and willing take stage looks from family members. Of which I am very used to.

[martybartram]

Strange looks turn to delighted looks when they taste it though!

[Hondo]

I find that when i transfer from the hooks to the grate... if I stir the coals the coals will burn more completely. Basically I'm just knocking off the ash off and getting more air to the coals.

If I though I needed to add some coals I'd light them in the chimney...

[Spinaker]

You can dump them out just use a wet paper towel to wipe it out when your done. During the cook, obviously not possible. Hondo

[kill2grill]

Overkill method: ash catcher, Behren's 10-Gallon Locking Lid metal cans, and this beast of a wet/dry vac: WORKSHOP Wet/Dry WS1600SS.

Cleanup is easy: roll Beastmaster on out there, dump charcoal basket into metal can. Fire up vac, clean up the inside of can and the basket. Done.

[rototiller78]

I use a 16" stainless steel pizza pan from Wal-Mart for an ash catcher. Makes cleanup a breeze. For only $5 and some change even if I only get a year's worth of cooking out of it before it warps from the charcoal, still cheap enough to be worth it.