Be sure to let your charcoal get good and hot - mostly ashed over - before hanging the meat.
--- CORRECTION 7/15/15 ---
I don't want this post to mislead anyone, because it's really frustrating when a cook doesn't go as planned. Therefore, I need to retract the above statement.
After e-mailing Pit Barrel Cooker Company about the lighting procedure, Amber called me within a couple of hours (on a Sunday!) with this advice:
- Use charcoal only.
- If chimney starting the charcoal, let +/- 40 briquettes burn for only 12 minutes.
- Immediately dump them on the unlit coals in the PBC.
- Immediately hang meat.
- Immediately add the lid.