Calibration tests with no food to characterize settings.
All using a level basket of KBB, and subset of that ignited by PBC chimney and lid clamped on immediately.
I’m sure things will change with food load, but gives an idea how settings may affect things. Ambient temp was 30-40F.
Altitude is sea level.
Temperature at cook
B&B are harder to light than smaller briqs true, but the char logs are smooth on the cylinder sides, so more work to get them to take. No problem for Weber cubes or fat woods if you have the patience. It just takes longer.
OK, cause the B&B briqs are no walk in the park. With the Pit Barrel I would just use a partial layer of Kingsford on top just to get things started that much better.
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