Using the PBC with lump charcoal

[LEEROYBOY]

Does anybody out there have experience using the Pit Barrel Cooker with lump charcoal? I know they recommend briquettes, but I don't like the flavor of the fillers in briquettes.

[Jerod Broussard]

I've used it for poultry numerous times. I use B & B All Natural Hardwood Briquettes for all my "filled to the brim" brisket and butt cooks.

[Joedvasquez]

Do you notice a difference in flavor? Temperature? Cook times?

[Jerod Broussard]

Not really. As for as flavor goes, carbon is carbon and the drippings are still drippings.

[Thom Emery]

I share your opinion on blue bag
Blues Hog Lump gave us a very different
flavor profile

https://www.bigpoppasmokers.com/blues-hog-natural-lump-17-5-lb?utm_source=google_shopping&gclid=CJ-7ldKR384CFQtXfgodxtUJzw

[Voltron15]

When I first got my PBC I shared similar thoughts about the KBB and I started to use lump instead. I did notice a difference or so I thought I did but this summer I switched back to KBB because I have a big stock pile of it(just got my first Weber Kettle this summer). I also changed my lighting method slightly from what is recommended on here and now I cant tell a difference between using lump and KBB. I tend to agree with Jerod now that "carbon is carbon and drippings are still drippings". I think the PBC can have a very strong unique flavor profile. I still use lump or kingsford comp for hot and fast cooks like chicken though.