Has anyone tried either Weber or Royal Oak in their PBC’s? If so did it have any effect on duration or temps?
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Weber works fine. It seems to be harder. -
Here's a burn test comparison of Kingsford Original, Kingsford Professional, Kingsford Long-burning, and Weber briquettes.
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Thanks guys, I’ve done burn test between these brands in the past. But I’m really wanting to know if they burn any different in a PBC compared to my kettle?Comment
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I struggled to reach typical PBC temps the one time I used Weber in it. Lump and Kingsford Pro burned fine in it. I haven't tried Embers or Stubbs in it yet.Comment
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I only use Kingsford. Consistency is key. I would not say RO is a model of consistency.Comment
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You know....I did cooks with RO, Weber and KBB (all briquettes) in my kettle with SnS and I actually liked RO, it's cheap and created a small amount of ash so for a hot and fast cook like on chicken it may save you a couple bucks. But the PBC is a different animal and I was just curious to see if anyone had experience with other briquette type charcoal in it. -
Other briquettes you will be fine. I have just not had any luck with RO. I like to use Kingsford because every bag is pretty much the exact same. And If I can eliminate a variable, I will. I know Jerod has used B&B lump in his with good results. The great thing about lump is the lack of ash, no question! Dadof3Illinois
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Here's a post that describes my experience with Weber charcoal compared to KBB. FWIW: Note that many of my fellow commenters did not share the same experience.
https://pitmaster.amazingribs.com/fo...024#post418024
I have since come to feel that I enjoy using Weber brand charcoal more in my WSCGC than in my PBC. The deal-breaker for me is the amount of ash, which, in the PBC can get critical in a long cook because the oxygen reaches the coals as much from under the basket as from over.
Don't get me wrong: I like Weber charcoal for long cooks. It's great. It is as ideal for long cooks as Kingsford Professional is for short cooks. But I prefer it in my WSCGC or my SnS rather than in my PBC.
KathrynComment
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I've had the same experience as fzxdoc, though I didn't really notice any more ash than KBB but I wasn't really paying attention to that. The Weber took twice as long to light compared to KBB and ran at a slightly lower temp in my PBJr. It also started losing temp after four hours or so, which I attributed to cooking some pretty drippy stuff at the time but could also be from getting choked out by the ash. I'm going to give it another chance on a long cook, assuming this bloody rain ever stops.
On the kettle/SnS, though, it ran beautifully aside from the increased startup time. I used it to smoke some beef shanks for chili and then left my probe in until I got bored and took it out. It stayed at ~265 for over 8 hours and still had nearly 1/4 SnS left, which is a bit better than KBB does at 275.
I think I'm going to stick with KBB for most things.Comment
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Spinaker i’m talking about the RO briquettes not lump. It burnt pretty fast and hotter than Weber and KBB but had pretty low ash buildup. I keep it around for burgers, brats and chicken.
fzxdoc & mnavarre awesome information from you two. That’s what I was looking for. I like Weber better than KBB in my kettle, it seems I get longer burn times with less ash???
But it sounds like I need to use KBB in this PBC until I get use to it.Comment
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I found that RO briquettes are very difficult to light but once lit they burn really nice. They have a nice woodsy aroma to them when they are smoking - much like Weber. Embers has an acrid smell just like KBB (but at $1.90 per 14.5 lb bag I'll deal with it) and Stubbs has an overtly deep smokiness that I found off-putting when using it as an unlit bed upon which I put lit coals on top of in my WSM.
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