Author Topic: Starting your fire  (Read 3124 times)

0 Members and 1 Guest are viewing this topic.

Offline akruckus

  • Hero Member
  • *****
  • Posts: 1797
  • Smoking the day away...
Re: Starting your fire
« Reply #14 on: February 28, 2017, 10:54:57 AM »
I always put 40 briqs in the chimney (I use a short one I can dump inside the barrel).

I pour them in the basket on top of the rest of the charcoal 13-15 minutes after lighting the paper in the chimney.

I hang the food immediately after, close the lid, and wait till the meat hits the target temp.

I do not monitor the temp inside the barrel. Trust the process.

If it's a shorter cook, such as lamb or tri tip, I put one layer of briqs in the basket.  I add the 40 hot coals to that.

For longer cooks like butt or ribs, I fill the basket to the top (a little higher if it's going to be a 5+ hour cook). I then remove 40 coals from there to put in the chimney. Of course they get poured back in after they'me been lit for 15 minutes.

A 76ers fan I see...

If you get the spike I always check the lid even just a crack and raise the temps uncontrollably.  I've used both processes, and choose based on wind conditions.  High wind - lighter fluid; Low winds - Chimney.  I don't keep temps in the PBC, and just adjust according to smoke color.
Weber Limited Edition Kettle- Red
PBC
Weber Genesis- "Iggles" Green
NBBD
Ooni Karu

Stone Cutter
Member #759