I guess I'll show y'all how I start my PBC.
Here I'm going to PBC a bird. I'm using lump charcoal
Here we go. One full compact chimney, about half a basket of unlit charcoal
I'll prep my bird while the fire gets going.
Dry brined bird rubbed with a paste of oil, garlic, black pepper and Herbs De provence. I love that herb blend.
Went to check on my chimney, see how red hot the coals are down there?
Dumped that mess in the basket and got the bird hooked up. Chopped up some garlic, etc then decided to hang the bird. Picture here is not that clear. I was trying to focus on the charcoal basket.
ONCE YOU DUMP YOUR LIT CHARCOAL IN THE PBC, DO NOT, I REPEAT, DO NOT PUT YOUR LID ON UNTIL YOU'RE READY TO HANG YOUR MEAT.
Anyway, I hooked my maverick 732 to give you an idea of where my temp starts right after closing the lid.
30 minutes later, temperature settled in right where I want it.
1 hour 15 minutes, like clockwork bird is done. I didn't cranked the heat up this time coz I knew that the skin will be chips crispy.
See my charcoal is still red hot.
Ladies and gentlemen, if you cook chicken at low temperatures you're bound to end up with sloppy skin. Cranked up the PBC, get the best chicken everytime in no time flat.
I hope this helps somebody out there.
