Is the Pit Barrel Cooker vent pre-set to the "Sea Level up to 2,000 ft" setting (1/4 open) at the factory?
I live about 30' above sea level, and the vent looked just like the illustration in the instructions when it arrived, so it was not changed. Measured at the widest point, the gap is 5/16". The coals are remaining lit, and the internal temp is above 200, but there are still plenty of unburned coals after 4 hours, and I'm not getting cook times as short as the videos. For example:
Chicken: Video says 2hrs, but mine took 3hrs (the last 30 minutes being in the oven at 300 degrees). The taste was awesome, though!
Ribs: Video says 3.5-4.5hrs, but mine still hadn't pulled from the bone after 5hrs. They were cooked and edible, but not what they should be.
One thing I haven't tried, is letting the lit coals sit an additional 20 minutes after adding them to the Pit Barrel (with the lid off). I read that here after my last cook. That's what I'll try next, unless someone has better advice.
Bart