Do you really need to fill the charcoal basket for everything? I just got a PBC, cooked ribs, half the briquettes were not burnt out after 3 hours when the ribs were done. I tried a burn test, just charcoal in the chimney and into the PBC, the temp fell after an hour. Maybe half a basket plus chimney would work for short cooks?
Also, why not just put some cuts on the grate,rather than hanging them? Something like one pork shoulder. I don't see why hanging that would make a difference, rather than on the grate.
I have yet to try just a 1/2 basket. I was also feeling like I was wasting a ton u til someone on here did some match and each single brickette is like $0.08 or something. I’ll eventually try it with chicken at least since that is like an hour cook. But I still fill the basket and chimney full every time.
The PBC was designed to hang, so, why not? It’s the science of it I guess. If you aren’t going to primarily hang, then why buy a PBC? Convention cooking and hocus pocus and magic. But most importantly, hanging meat just seems like it’s a few notches up on the bada$$ scale.
I often only partially load the basket. I've tried the "thin layer across the bottom" trick and the "push what I do load to a side" - works fine for me.
I never hang butts or CHuck's in my PBC....the difference from the level the grate sits at vs. where the meat would hang are negligible. Also, the need to eventually unhook and put on the grate anyway makes the maneuver seem sort of extra. Just my opinion.
I am, however, a serial fidgeter with the lower vent flap.
Welcome to the Pit, btw.
Last edited by xaugievike; October 18, 2018, 08:17 PM.
John "JR"
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I always just load it up and go. If I am doing a smaller cook, I fire up the BGE or the KJ.
You can throw stuff on the grate, without problems. It just cuts down your capacity. For ribs, I think it makes a difference. Having the drippings go all the way down the meat to the fire makes for some crazy flavors being layered on the meat as it continues to drip and vaporize on the fire.
I did a pork shoulder on the PBC last weekend and it was fantastic. I cooked it on the grate without any problems, although I do think the pit needed more tending. I am not sure if that was because of airflow or what it was exactly.
Great responses! I have a BGE, just a medium size. The capacity on that is a huge problem. Happy with the cooks on it though.
So I got the PBC. I think with meat on the grate of the Pbc there should still be drippings onto the charcoal, why not? Should be no different than hanging, for something like a roast. I like to put the fire out after cooking. With the BGE you can do that. I got a 10 gallon can with lid I can empty the PBC into, will try that. I don't like to leave something like that going unattended. the charcoal went strong for about ten hours, the ribs took a little over 3.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
The designer of the PBC already did the thinking for you. Just follow the lighting instructions and let it do work. BTW, I do like the grate for pork butts.
I’ve done half baskets and it is fine for small cooks. Mostly I do full baskets and either cork or foil holes to snug out fire. The unlit coals can be saved and reused. If I do a big cook I change them out with a fresh coals. I actually use the lighting chimney for small cooks like hot dogs and corn. It does a nice job of charring and if you put it in foil for a few minutes it will get things warmed up.
Also hanging meat is fun to me. With chuckies or pork butt I get some string and tie everything up. It is another fun thing to do. Also hanging minimizes clean up which is not that much fun for me. I guess it just a PBC thing and another reason my wife calls it my grilfriend!
Last edited by jecucolo; October 19, 2018, 08:08 AM.
For shorter cooks a single layer of unlit coals in the basket is plenty when 40 or so lit coals are dumped on top.
For most cooks I use the grate in lieu of hanging meat. I find that it works just as well. The only thing is the meat will need to be flipped during the cook - the side that is exposed to the fire will develop color far more quickly than the side that is facing up.
The PBC is a wonderful cooker. Keep using it. I used mine last night and the meatloaf turned out great.
Of course you can use a grate instead of hanging the meat. That is why there is a grate in the first place. I always lean towards hanging just because its easier, the cooker was really designed for hanging and cleaning up a few hooks vs scrubbing a rack is much quicker. I haven't done a full brisket or pork butt yet on the PBC but when I do, I suspect i'll hang at the beginning and then wrap and put on the grate
I haven't messed around with a half-ful coal basket even though some of my shorter cooks there is still alot of fuel left over. I just crack the lid or remove it and it burns through it quickly. Potentially messing around with the amount of coal and worry about the temp or running out just to save 40 briquettes isn't worth it to me. Same with saving unused coal. I never liked the taste I've gotten when re-using coals when I have done so in my WSM, so I don't bother. The fairly insignificant cost of the coals, especially compared to the cost of the meat is a no-brainer in my opinion
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If lit properly, the PBC burns its charcoal in a roughly even layer from top to bottom. It doesn't matter whether you are using a full basket, half basket, or a single even layer of unlit briquettes in the bottom of the basket ... the lighting process is always the same: 40 briquettes in a charcoal starter, lit and allowed to ash over, then spread evenly over the unlit briquettes in the basket. It will then proceed to burn as designed ... in a roughly even layer from top to bottom until the basket is empty of unlit briquettes.
Equipment:
Brinkman Gas/Charcoal duo with offset firebox
Pit Barrel Cooker
Maverick Remote Temperature Gizmo with Pit and meat probes
Thermopen Instant thermo
Charcoal is cheap so I fill it and if it gets done early I find other stuff to cook just for leftovers.
Grate vs hang is really a function of the shape of the food. Ribs and chicken are easier to hang and fit more of them. Things that get too tender and could fall have to be moved to the grate toward the end so I just start on the grate.
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