Just got my PBC today and am doing my first run. Very excited about it, but I'm hoping someone can send me some real world experience on the amount of charcoal. I followed the instructions carefully, and started with 40 briquettes in my chimney. As the instructions say to use about one fourth of the charcoal, I put 120 briquettes in the basket. When I poured the lit charcoal onto the basket, it seemed a little too full – maybe just a little bit past level with the top of the basket. Using the Kingsford blue as recommended.
If anyone as a count, technique, etc. that they use – I'd love to hear it! Thanks!
I usually don't exact count. I pour until the coals are at the top of the basket or just about to the handle and evenly spread out. I then pull my 40 off of that to start in a chimney. Maybe a little less for a short cook and to the handle for a longer or windy and cool temp cook.
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Don't overthink it ... just fill the basket level (or slightly more for a long cook) ... about 8 pounds of charcoal. Remove 40 briquettes from the just-filled basket and place them in the charcoal starter. Carefully follow the lighting instructions from the PBC folks or ... for a bit more intricate ... and often more effective ... version, the process developed by fzxdoc as described here: https://pitmaster.amazingribs.com/fo...g-temperatures
The PBC's behavior/performance is controlled mainly by the way you light it. Once you master the lighting technique, there is little more to do than sit back and enjoy!
It kind of depends upon what you are cooking and the planned length of time. There is really no need to waste a full basket for a shorter cook like BBR or chicken.
As hogdog6 dog6 posted that link gives you a good starting point for lighting your coal. You may want to experiment some as a lot of us have different techniques for lighting, but it boils down to your being comfortable and being consistent.
Last edited by lschweig; March 18, 2017, 07:51 PM.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
John "JR"
Minnesota/ United States of America
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Like others have said, don't over think it. The small Kingsford bags equal one basket. So fill up the basket all the way. Take enough out of the basket to make a small donut hole in the middle of the pile. Light those charcoal in your chimney, when they are hot, give the chimney a shake to get the ash off. Then add them to the unlit basket. Place the basket in the PBC and put the lid on. And your off and running.
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
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