Well gang, it's been about 4 months since I posted a PBC cook. Ever since I got the Lang I've been neglecting the Barrel. Well after cooking the past two days on the Lang, and since I was only doing a couple of fattys and needed about 2 hours....I decided to give the PBC some love. Cleaned it out..no mold thankfully.
Also gives me a good chance to show some of the newer guys that you don't need a full basket...or firebricks to run a short cook. This also gives you an example of how to deal with that uneven burn pattern.
The victims. One spicy sausage stuffed with sautéed onions and yellow pepper, and smoked pepper jack cheese. The other naked original. Both with Oakridge Dominator Sweet Rib Rub.
One small Weber chimney full of unlit charcoal dumped in a corner next to the intake. With a chunk of cherry.
about 15 mins after lighting another small Weber chimney. Dump the coals next to/overlapping the unlit. Lit coals away from the intake. This will burn towards the intake.
Put the lid on and rebar in. Give it 10 minutes to settle in. Then load the fattys. Put those on the opposite side of the lit coals. No juices dripping on lit coals.
Lid back on. Settles right into the 240 range. Thin blue. I expect to get 2+ hours out of this. The fattys should only take about 1.5. See you in a bit!