New to the PBC and hoping to get some advice. For the upcoming holiday, going to be doing a couple of cooks in a row - ribs and butts. Is it ok to just add charcoal or do I need to remove the ash in between cooks? If remove, any advice? Afraid one load of charcoal won't be enough.
Also, does anyone not wrap the butts and leave them hanging?
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I'd remove the ash, one full cook's worth will likely cause an airflow issue, if not right away then surely as the second cook progresses. You may squeeze a 8-10hr butt cook then reload and get a 4hr rib cook w/o issue, but I'm leaning toward cleaning it out. Also I wouldn't recommend leaving butts hanging, you have a good chance of them falling once they hit that really tender stage. I'd do the butts first, since they'll take the longest and will benefit from a good oven or faux cambro hold while the ribs are cooking.
I'd rather not wrap butts. I had to wrap three today to get them finished up in time. Thankfully they had plenty bark. I've done plenty all the way on the hooks. Make sure and tie them. 4 strands total, 2 running perpendicular to the other 2.
I tried cooking 4 briskets back to back in mine. Grease FIRE not far into the second cook. Bad, like someone running a MIG Welder in my barrel the light coming out was so bright. If running a full meat load like that, best to burn out after the cook.
like mentioned above. If the cook times are not overlapping then I would clean out and then do another load. Get a galvanized bucket to dump your hot ash in.
Thanks for advice. Definitely will remove ash and reload. Don't need any early firework displays. Thanks Nate . I actually picked up a galvanized bucket the day the PBC was ordered so should be good there.
Huskee - Thanks. I've done one cook with 2 butts and did wrap those. If I wrap again, I may use the oven to finish so I can get to the ribs sooner.
Jerod Broussard - do you just tie with twine or use something else?
Twine definitely for the long ones. I have some silicone bands I can use for the shorter ones. The silicone bands are awesome, they tighten as the meat shrinks.
That's impressive! I've not been able to make my butts go the entire distance in the PBC; if I try adding briquettes at the end of a full basket, the ash stops the airflow and I can't keep the new briqs hot, and temps swing all over until I finally give up. Chicken, sure. Pork tenderloins, no prob.
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