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Old 09-12-2013, 10:20 PM   #14
Full Fledged Farker
Join Date: 08-24-08
Location: Madison, WI

Originally Posted by handz98 View Post
I have a PCC 48" cooker with and insulated firebox just like the one described. I have never had that problem. I run with both exhaust stacks wide open. I start with a chimney of charcoal and then a small hot fire with splits of oak or hickory for the remainder of the cook. I preheat my next split on the other side of the firebox away from the fire so that it ignites right away when added. I manage the temp with tinkering with the air intake on the firebox (no guru). It is a very efficient cooker and doesn't take much of a fire to run it at 235 to 250 degrees once it settles in. I usually allow about two hours from start up to meat on the cooker so it is nice and stable. Sounds like the guy you talked to is using way to much fuel and having to choke his fire to maintain his temps...not a good idea. Sounds like he should have bought a BGE instead of an offset...

No regrets on my custom build from Peoria Custom Cookers!

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I second that.. I've had mine for two years and never run into that problem. I run mine a little differently though. I leave the intake wide open and control the temp with the top stack. I also start with a little charcoal and then use sticks. The key is just to use the right amount of fuel - keeping the fire small and clean. I've had lots of cookers and this one puts out the best flavor by far IMHO. Good luck with your decision.
Smoke Syndicate BBQ team
Peoria Custom Cooker (Backyard)
22" Weber
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