Less than full load of coal

[(Bluecat)]

Newbie here, rookie cook, love my new PBC, great success with the first two efforts (pork shoulder, St. Louis ribs). I want to smoke a chicken, which I'm pretty sure won't require a full basket of charcoal since the PBC web site says it should be done in ~2 hours. I hate the idea of lighting that full basket when two-thirds of it will go to waste ... but all of Noah's writing on the subject insists the PBC should be fully loaded for every cook - and who am I to argue? However, if anyone has tried a less than full load of coal and is willing to share learnings, I'd be grateful. Thanks.

-Joe

[HouseHomey]

Huntington Beach welcomes you Sir! I don't know anything about PBC but I would imagine you can do it. I'm sure someone who actually knows something useful will be along shortly.

[(Bluecat)]

Thanks, HH. I appreciate the welcome.

[RonB]

Welcome to The Pit.

[(Bluecat)]

Thank you, Ron. Great site.

[rototiller78]

I would recommend a full basket since you want the temp to be around 350℉. Cook at least 2 Chx & save the leftovers to make it worth while.

[abandonedbrain]

Agreed on multiple chx! I normally offset the cost of the briquettes by cooking no less than two chx at a time, and if only two then I usually have something else going (pork tenderloin). I then shred the chx and vac-seal 'em, freeze 'em.

[Ernest]

I have done plenty of half full basket cooks. Works just fine but youhave to bank the coals in a heap instead of spreading the across the basket.

[kmhfive]

Welcome to fun and learning!

[(Bluecat)]

It has been both, for sure.

[DWCowles]

Welcome (Bluecat)

[(Bluecat)]

Thanks, D Dub.

[Spinaker]

Welcome to The Pit, we are happy to have you here! I have done quite a few cooks with less than a full basket of coals. As Ernest said, bank them up on one side or make a pile in the middle. You will be good to go for a while doing it that way. You don't need to use a full basket of coals.

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[(Bluecat)]

Thanks, Mr. Moderator and everyone else who's been generous with your time and suggestions. This is what all online communities should be like. But aren't. I'll get on the homework when the chicken is done!

[EdF]

A man's gotta have his priorities straight!

[Spinaker]

Thanks for the kind words. Yeah, take care of the chicken first! (Bluecat)

[doctorak]

I have not yet tried a less-than-full basket, but another idea is to do the whole basket, then use the extra time to cook some things like sides and appetizers on there ahead of time. Especially things that cook relatively quickly and you can either serve as appetizers while the chicken cooks or that you want to hold/let cool anyway. Some ideas:

-Baked potatoes. Mine took over an hour to get to 205-210, and had great, crispy skins the one time I've tried them. Cook them first on the grate then wrap in foil and hold while you cook the chicken (you can also do them at the same time if you have the room and/or a hinged grate). You can also cook these at the same, slightly higher temp most people try to cook chicken (cracked lid or removed rebar to get up around 325).

-Do some sausage links or smoked salmon as appetizers. Both should take in the 30-60 minute range to get to temp and are super easy (the sausage needs no prep; the salmon just needs a 1.5 hour wet brine, then throw it on some paper on the grate).

-Veggies. I haven't delved into this too much yet, but I'm sure asparagus, corn, or other veggies turn out great and can be cooked ahead of time.

-Smoked nuts. I haven't tried this yet either but just thought of it and I'm almost certainly going to be doing these before my next batch of chicken. They take some time to cool to room temp after smoking anyways, so if you're having company and do these a few hours ahead of time, then serve and hang the chicken, seems like timing should work out. Plus, these are just always great to have laying around the house for a quick snack.

Welcome to the Pit! The PBC just keeps getting better and better the more I use it, thanks in no small part to the kind and helpful folks in this forum.

[(Bluecat)]

Smoked nuts were da bomb! Thanks for a great idea.

[(Bluecat)]

Thanks for the welcome, doc. These are great ideas I will stash for future goodness. The chicken is grilling (full load, I figured why not?) and I'll use the post-fowl "hangover heat"to grill some asparagus. Ha! Great minds think alike. (It was DW's idea.)

[DJ DeSpain]

You need to go to fzxdoc excellent post on temp cooks and times for the PBC, but the consensus is 300 degrees pit temp and 160 internal meat temp. To compare, recently I did a fast cook in my PBC for baby back ribs at 2.5 hours to nurse a cook between 275 and 300, started off with a full basket, and remaining coals barely covered the bottom of the basket.

[hogdog6]

Definitely read fzxdoc post suggested above, also her advice of cooking sausages while cooking chicken adds a nice flavor, plus the bonus of more meat. I suggest using a full basket to assure getting the required temps. PBC chicken is fantastic... enjoy!

[(Bluecat)]

Thanks DJ and hogdog. I read and learned a lot from @fzxdoc's excellent post, stuffed with good info and dusted with a wry sense of humor.

[fzxdoc]

Thanks, (Bluecat) . My vote is always to load the basket full. When it comes to cost, charcoal is the least expensive ingredient of a a great PBC cook, IMO. I like the predictability of a well-lit fire. The PBC almost becomes an appliance when the fire is well lit. Temperatures are more predictable when the basket is filled to a certain level (whatever you choose ) for each cook. When it comes to smoking meat, I like predictability wherever I can get it.

Kathryn