Since starting on this PBC adventure I've seen and learned that there are some variables that don't match up with what happens at home. There are a lot of different methods for success. For mine, after working through some tried and true recommendations, I landed on this. It may or may not work for you.
First, grab the smaller Weber chimney. When you fill it up it pretty much matches the 40 briquettes recommendation. Second, go full chimney for chicken, half for lower temp cooks (ribs, roasts, etc). And last but not least, follow fzxdoc lighting recommendations of 15-10-10.
My next adjustment was due to having to crack the lid. Adjusting to a thinner re-bar from Home Depot or Lowes has helped. For long cooks it keeps my temps right around 290. If you do just the one thin rebar vs the original thicker rebar, the bbq runs at 330+.
First, grab the smaller Weber chimney. When you fill it up it pretty much matches the 40 briquettes recommendation. Second, go full chimney for chicken, half for lower temp cooks (ribs, roasts, etc). And last but not least, follow fzxdoc lighting recommendations of 15-10-10.
My next adjustment was due to having to crack the lid. Adjusting to a thinner re-bar from Home Depot or Lowes has helped. For long cooks it keeps my temps right around 290. If you do just the one thin rebar vs the original thicker rebar, the bbq runs at 330+.
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