PBC temp
 

I lighted a chimney with kingsford comp. I let about half the briquettes light in the chimney before dumping into the fire box with at least half unlit coals. I've got the lid on and my temp probe leveled out about 360. Did I light too much in the chimney? I'm letting it sit and see if it'll come down before I put my chicken on.

Just got my PBC today :)

http://i109.photobucket.com/albums/n...ps07739113.jpg

I think kingsford comp runs a bit hotter than regular. I'd use a little less next time.

Less total or less lit?

Here is another Pit Barrel Cooker thread that I am following with Live temperature updates and His seemed to level out about 360 also...Must be the Nature of the beast !

http://www.bbq-brethren.com/forum/sh...d.php?t=153461

Others are reporting temp in that same range. Mine ran at about 330 with Rancher hardwood briquettes. I actually prefer temps in that range for chicken.

Both.

Hell I'm at 415 now, rigged it to close the bottom vent a little

I'd call the owner and see what he says. He seems pretty responsive.

My guess is he will say, use blue bag and lighter fluid. I'd prefer to stay away from lighter fluid.

I'm hoping the chicken juice falling on the coals will cool it down.

http://i109.photobucket.com/albums/n...psaa637234.jpg

Wow, once I added chicken, I'm now at 265.

Is there any problem that can't be fixed with chicken?

I did blue bag and light fluid. Mine didn't have that much lit after 40 minutes (20 minutes lid off and 20 minutes lid on). It surprised me. I expected with the lighter fluid, the whole basket would be lit. Now I'm concerned about the lighterfluid, but the chicken was pretty tasty and the juiciest I've ever had. So, I'm not going to let it bother me.

Also, John aka Patio Dadio has a photo on his review of what his looked like when he put his chicken in.

My suggestion is to do blue bag and lighter fluid once or twice and see how it behaves. Then experiment away. That is my plan.

I didn't do fluid at all. Just can't do it. I went with KF Comp and went Minion.
http://www.bbq-brethren.com/forum/sh...ght=PBC&page=4
I was able to catch temps on the way up and level em out with the meat. Also, keep peeking to a minimum. The more you open the lid, the coals take off on you. It will level out. Have faith, Grasshopper! I need to get some more cooks in and experiment with lump and a few other variables.

I overcooked them. I checked it with my thermapen at hour and a half and they were 180 in the breast. They were pretty just overcooked.