Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: jeffncris on February 16, 2018, 01:21:50 PM
-
Hi guys,
where I live (Portugal) lump is MUCH cheaper than briquettes. Any of you guys use lump, and if so, how exactly? I'd love to get some tips so I can save a few bucks! Thanks in advance!
jeffncris
-
Lump burns a little hotter but no big deal. The best way is to use some a few times. cook some simple things at first and move into the longer cooks. You will get the feel for it and you might even like it better . I know I do....
-
Great advice from Tig4942.
-
Since it runs hotter, do you adjust your intake setting down to accommodate? So if KBB runs great with the vent set at 1/4 do you adjust the vent to 1/8 to run lump?
-
Since it runs hotter, do you adjust your intake setting down to accommodate? So if KBB runs great with the vent set at 1/4 do you adjust the vent to 1/8 to run lump?
It depends on how temperature sensitive you believe what you are cooking really is. I can see that some folks really want keep the temps lower, for longer periods of time...with very thick portions of meat so as to get the interior of the meat up to temperature, while not over-cooking the outside. (think about boston butts, briskets, and they like...)
Do you have a digital - remote thermostat that you can leave the probe in place, and measure temperature changes while you run the pit? If not I HIGHLY recommend that you get one. It will help you know for a certainty what temperature changes your adjustments int he vent will yield - in real time.
-
For me it is lump for steaks & regular for almost everything else. My wife gives me a lump when I spend too much ;D
-
Do you have a digital - remote thermostat that you can leave the probe in place, and measure temperature changes while you run the pit?
Yep, I have a Maverick 732 I use on all cooks. I've had my PBC for about a year and have the vent set to 1/8 here at 900'. Originally I tried 1/4 but my PBC was running in the 325+ range so I adjusted. I just figured that's the setting I needed here. It's now occurring to me that it's because I use Kingsford Pro, which I've read runs hotter than Kingsford Original, is the reason I needed to close the vent to get my PBC to run in the 275-300 range. Still getting my mind around how the PBC operates. I'm used to a Weber Kettle where I can adjust the intake and exhaust to hit temps. Discovering getting the PBC to run the desired temp range is about having the vent set properly and the initial lighting done correctly.
-
I do use both. I would say that lump does give the food a bit more flavor. But yes, like tlg4942 said play around with it a bit till you get it dialed in just right!