PBC Ash Question

[adamjs83]

I'm about a year and 20 or so cooks in to my PBC and my biggest complaint is that every time I open the lid it looks like the convecting air is blowing charcoal ash all around the cooker and onto my food. Sometimes the ash is visible on chicken which I find unpleasant and embarrassing so I wipe the food down periodically and prior to serving. I am wondering if this is normal and expected for the PBC or if I am doing something wrong.

My technique is to line the bottom of the cooker with foil per fzxdoc's sticky and after cooking I remove the foil and dump the cooker over in to my ash basket. There is always some residual ash which I try to collect. I have even gone as far as hosing down the interior which I know is not recommended, but I figured it was worth as shot.

Any thoughts or suggestions would be appreciated.

[Spinaker]

I have noticed the same thing, I found that if I pull the lid very slowly, just to a crack, wait and then slowly remove the lid, it is mitigated. I also slide the lid across the top, instead of simply pulling it straight up, which gives you a huge up draft. I don't line the bottom of the PBC or use an ash catcher, I rock it old school and I never really have problems with ash. Dump it out when you done and move on.

There is no reason not to wash out the inside of your pit. Wash it out if you want, just let it dry out before you put the lid back on. Keep the bottom damper open so you get airflow when the pit is not in use and your pit will be fine. The water will not wash out the carbon and oil that is adhered to the side of the pit. Ash is corrosive, so any that you can remove from you pit, is a good thing. IMHO.

[adamjs83]

That makes sense about pulling the lid slowly. I have tried old school, ash catcher and foil, washing and not washing, all with the same result. Hopefully, this is the magic bullet.

[MBMorgan]

FWIW, I've never experienced the ash problem. I do use the ash catcher and dump it after every cook. Like Spinaker , I'm pretty careful about not just yanking the lid open ... nor have I ever washed the barrel out.

I only use KBB briquettes. Are you burning something different?

[adamjs83]

I only use KBB briquettes. Are you burning something different?

I only use KBB as well however I never been thoughtful about how I open the lid so maybe that is it.

[FireMan]

I think Spinaker sorta nailed it when he said taking the lid off to prevent "updraft" as-in "sucking the air up". Yup! That motion can cause all sorts a nasty stuff. Just sayin.

[PappyBBQ]

+1 to Spinaker. I never yank the lid off. Now mine is sticky as hell so I can't really "yank it off" but i peel up one side and then slide it to the side. This IS a convection cooker and yanking that lid straight up does create quite a violent convection current!

[BourBonQ]

Thinking that the PBC ash catcher might help too. When ash is dumped out it coats the interior of the PBC. With the ash pan you're lifting out the ashes without them touching the walls. I shop vac mine out occasionally as well.

[BourBonQ]

Worth it, IMHO.

[JimLinebarger]

adamjs83 I use both the ash catcher and foil. I had an issue with the old grease tainting the food, especially chicken. fzxdoc suggested foil under the catcher for the grease and that changed everything. It also helped with the ash that spilled over. I rinse mine with water every now and then but usually just turn it over.

[rototiller78]

@adamsjs83, I went to Wolly World and got a 16” steel pizza pan for circa 6 US Dollars to use an ash catcher and after 2 years of use it’s still rockin’.

[adamjs83]

In trying to figure out how I missed this seemingly obvious technique I went back and read Meathead's article on PBC tips and tricks and he clearly advises to slowly crack the lid when opening.

When the food is ready, open the lid slowly. Sometimes if you yank it off you will start a small ash vortex and the ash can stick to the meat.

I then went back to the Pit Barrel Cooker Co. site and they make no reference at all to cracking the lid on any instruction or FAQ that I can find. In fact in this video at about 25 seconds in it looks like Noah forcefully pulls the lid right off the cooker.

I would imagine that PBC jockeys everywhere who don't read AmazingRibs or aren't on this forum are enjoying ash covered BBQ. This seems like a detail that might be worth including in the instructions.

[Spinaker]

Agreed!

[JeffJ]

I always yank the lid off (It never occurred to me not to) and haven't noticed any ash floating around. I do have the ash catcher but I didn't get it right away so my first few cooks were done without it. Maybe ash was flying around and I just didn't detect it?

[adamjs83]

I’d be curious if you notice next time if you are looking.

[JeffJ]

adamjs83 I'll pay close attention next time and will post my observations on this thread.

[HawkerXP]

Not sure how you can see the ash flying around. When I open mine there is usually the fog in the barrel from whatever is dripping on the coals.

[adamjs83]

It’s hard to miss.

[HawkerXP]

I'll have to look closer. adamjs83

[adamjs83]

In my case that is.

[fzxdoc]

I have to say I don't see ash flying around unless it's when I add coals for a long cook. But I have on occasion seen alight ash deposit on chicken, from lifting the lid with eager hopes of perfect doneness. I figure that small touch of ash can't hurt.

adamjs83 , if you PM me I'll be happy to ship my PBC ash catcher to you. It doesn't work well for me because the fat runs right off briskets, butts, etc. through the coal basket and drips off the edges of the ash catcher to sandwich itself between the catcher and the bottom of the barrel. Makes a mess. I like the bottom of the barrel to be fat-free and ash-free for every cook. Picky, I know.

For a few cooks I put my usual double layer of aluminum foil down and then placed the basket/ash catcher combo over it. But the catcher wasn't really bringing anything to the party, ash-wise, than the foil was already doing. So I set it aside. Haven't used it for a couple of years.

Kathryn

[adamjs83]

That’s a really nice offer, too nice for me to accept, but I actually pulled the trigger on one off Amazon last night. Thank you for the offer in any case.

I’m sure if you want to get rid of it someone else here would happily take you up on it.

Although, based on what you are saying we may be better off without it.

[JeffJ]

adamjs83 I like my ash catcher. Definitely worth it IMO.

[7over]

I don't burn KBB, (Royal Oak Lump) I use the PBC Ash Catcher (and love it), I have no ash on any of my food. I think a good reason for no ash is that one of my mods was to drill 3 1/2" holes in the lid to use as a controllable draft regulator (and a great spot for my pit temp probe) instead of Noah's suggestion to crack the lid during cooks. I never have yanked the lid off the PBC but the holes in the top probably prevent the creation of an updraft when the lid is removed.

[johnec00]

I Can't add much to the flying ash issue, I've never seen any flying ash and never took any care lifting the lid. On the subject of the ash catcher, I've had a PBC for almost 4 years and a hundred or so cooks and except for the first half dozen or so cooks I have used a cheap 16" pizza pan from Wally here to catch ashes. I got all excited when I saw the PBC ash catcher, then I read fzxdoc issue about grease and just stayed with the pizza pan that has a bit of a lip. After a number of cooks, the pan gets a little long in the tooth, so have to break down for another 4 bucks.


Needs to be replaced!

[gabulldog]

Think I've got the same one I got at Dollar General, works great. I cover it with foil and it's stayed in pretty decent shape!

[johnec00]

Probably the same or similar gabulldog . I don't bother trying to cover it, this is about the third one I've had and they cost about the same as 1 or 2 cooks worth of KBB.

[7over]

Yup, I used a pizza pan for the first year too.... made some hooks to keep it attached to the charcoal basket and it worked quite well. But I had the same issue your photo reveals... After going through 3 pizza pans I upgraded to the PBC ash catcher. I hang my brisket and put a drip pan under my pork butts so I don't have the same issue with grease under the ash catcher that fzxdoc mentioned.

However, I have the original PBC charcoal basket that was made prior to their update and the ash catcher. Does the new basket mate better to the ash catcher? The old basket and new catcher combo is a fairly tenuous relationship ... a little bump or jiggle can cause the new ash catcher to release from the old basket. Considering getting the new basket to solve the problem but I'm wondering if the problem remains with the new gear or not. Any advice?

[JeffJ]

I’ve had my PBC for 16 months and the basket and ash catcher link as if they were made for each other.

[adamjs83]

Finally got to test this out. The lid opening was definitely my problem. Thanks all for the advice.