AClarke44
Babbling Farker
I like Stubb's and will use that again - although I don't think I got the fire hot enough - both times I used it as I struggled to keep temps up and had to crack the lid a lot.
I really want to try Royal Oak lump for ribs and chicken...what do you guys think? I've seen a couple youtube videos where guys were able to hold steady temps - one swears by loading meat on right after dropping charcoal and was able to keep temps steady at 275. Thoughts?
Royal Oak may run hotter than 275° buy try it and see what happens.
When you lite your PBC, how many coals are you lighting? Also I'd let it burn for about a minute after dumping the hot coals in before putting the lid on if you are struggling with temps.
You can cook right away after dumping the hot coals in, but I've found I've had better luck waiting about 15-20 minutes before cooking anything.