PBC temp issues

[Sasquatch]

Any advice needed. First "Warm" weekend in a while. Air temp was 45 degrees F. So I decided to do some cooking on the PBC. Ribs and a chicken. I did the lighting procedure like usual. Filled the PBC basket with KBB, took out 40 briquettes for the chimney. I lite the chimney and let it burn for about 10 or 15 mins. Added the burning coal to the unlit coals in basket along with two chunks of apple wood. Let that burn in the uncovered PBC for about 10 mins then covered for and let burn for another 10 mins. Put my mean on and added my thermometer. Temp would not climb over 155 after about 45 mins. I decided to crack lid. Got temp up to about 300. Closed lid temp dropped to 200. That is how it went on for the every hour for the entire cook. Temps would not stabilize. I checked lid and it was firmly sealed. The vent opening was set at about 1/4 for my sea level location. Feels like I'm back to the days of my COS. Any idea what I may be doing wrong? On the positive side. Food all came out good.

[RobertC]

How old were the briquettes, and if they were from the fall, how were they stored over the winter?

[DWCowles]

It could be the KBB briquettes because from what I understand they have change their formula....just guessing.

[HawkerXP]

Wow that is a new one. If you had a leak you would have high temps. Agree with above. Coals old or damp.

[Butchman]

The PBC normally starts high then stabilizes around 250 plus or minus with the lid on tight. I’d open the bottom vent another quarter inch or less and try again. Where are you located? Mine is about 1/2 inch and I’m very near sea level.

[Sasquatch]

I have my vent open a little more than a quarter and I am about 500 yards from the beach. Maybe it was a bad batch of coals. I grabbed the last KBB bag the supermarket had on the shelf. The bag looked like it was tapped up and on sale so it could have been hanging around the store all winter. When I opened the bag the briquettes felt dry and looked normal. Next time I will try opening my vent to about half way.

[Spinaker]

The first thing I always do before adding the coals, is forcefully shaking the chimney. When you pick up the chimney, give it four or five really good shakes, up and down. You want to get as much ash off the coals as possible. This will ensure the hottest coals and it will ensure that you are adding the hottest possible surface to the unlit coals. Ash disrupts airflow in the basket; the less ash you have, the better airflow.

Second, before putting the lid on the PBC, make sure the fire has had time to spread to the other coals. They don't all need to be lit, but you have to make sure the fire is taking to the edge of the unlit coals, and it is not being snuffed out byt some outside cause. (Lack of oxygen, moisture, etc)

Third, I would open your bottom damper more. If it is only spiking when you crack the lid, then dies when you close it; are not getting enough air to the fire. The 1/4" suggestion is just that, a suggestion. You need to make the adjustments to the bottom damper if it won't stabilize with the lid shut. Everyone's situation a bit different. For instance, I run my damper at about 1/2 open and I am at 650 Ft OSL.

[JimLinebarger]

I also wonder if humidity level has something to do with it. I have mine at 1/4 and we are close to 1900, low humidity (avg. about 65) and get temps of 270+ here in Eastern WA before I installed the PartyQ.

[Max Good]

When starting with a chimney, after dumping the lit charcoal onto the unlit charcoal, you should not let it burn uncovered, at least not for long. Here are PBC's instructions: https://www.pitbarrelcooker.com/info/instructions/

[Bob's BBQ]

I see more people having temp issues lately. I still use KBB and still use the Pit Barrel original "douse it in lighter fluid, light it, wait 12 minutes and go" method. I've not had issues like others unless it's very cold (below 20 degrees F.). I also have one of the original units with the old powder coat finish. I've not noticed any difference with KBB purchased lately.

[andy.wpg]

I’m with Bob - I never have trouble using lighter fluid....

[andy.wpg]

I also use the PBC method. 12 minutes for regular cook, 18 minutes for poultry

[Bob's BBQ]

I have a friend that bought a PBC based on my recommendation. He was having temp issues and after explaining his lighting method I said "more lighter fluid!!". He is no longer having problems.

[Polarbear777]

Experimenting with settings on a dry (no food) run but first run at 1/4 open ( at sea level) I filled the basket level with kbb, pulled enough to fill the little PBC chimney, lit the chimney waited ten minutes, dumped it in, and immediately put in the rods and on with the cover. Ambient was about at freezing. Solid 7-8 hours averaging about 250.

[xaugievike]

Easiest thing to do is crack the lower vent a bit more and see if behavior continues for next cook. I agree w/ spinaker that what you did with the lid indicates lack of air to the fire. try not to change too many variables at once if you dont have to.

[Spinaker]

I forgot to add that bit about not changing to many variables. Good to see one of us is on top of things.

[Sasquatch]

To all, Thanks for all the advice. Over last weekend I found a six pound pork shoulder on the cheap and decided it was time to test my PBC. I opened the vent to 3/4 instead of 1/4 for sea level where I live. Lit the charcoal per the chimney method for PBC and It reached temp of 325 for the first hour. Then dropped to 290 and continued to drop about 10 degrees every hour. About 5 hours into the cook with temp around 260 the rain started and the pork shoulder was stalled at 165. Couldn't keep a consistent temp with the rain so I decided to crutch in the oven. I seemed to have much more consistent temps with the bottom vent opened up to 3/4 and didn't have to crack lid. I wish the rain didn't start so I would have a better test. Thank again to everyone for all the help.