I've read the
PBC lighting instructions. Lighting 20-40 coals will give you a "fast" and hot fire. The
WSM gives the same instructions. IMO, both recommend an excessive amount of hot charcoal briquettes.
The
PBC instructions say "start cooking immediately" after adding the hot coals. The
WSM instructions say something similar. Both recommendations are total horse piles, IMO.
I stopped reading at this point and never got to their recommendation for adding wood chunks (I couldn't find it, actually). Everything I read online says to add the wood chunks on top of the cold charcoal. Bury them instead to allow the wood to preheat and carbonize cleanly.
The major error in both the
PBC and the
WSM instructions is making the device seem quick and easy. Since when is "quick" a word associated with smoking? Easy? Absolutely, but NEVER quick.
Since you experimented with the vent settings, try this on for size, or sell your
PBC to me for a fraction of what you paid.
1. Wood chunks first in the charcoal basket.
2. Fill the basket with cold charcoal.
3. Only light 8-10 briquettes in your chimney.
4. Set the bottom vent at 1/4 to 1/2 the opening for your altitude.
5. Add the hot briquettes to the pile on the opposite side of the bottom vent.
6. WALK AWAY FROM THE SMOKER FOR AN HOUR OR MORE.
7. Monitor a slow rise in the chamber temp and let it stabilize.
8. Add the meat.
9. Don't make ANY adjustments when the chamber temp drops with the addition of the meat. The colder meat acts like a heat sponge, absorbing heat energy. The fire is still burning EXACTLY like it was.
10. Once the meat warms in an hour or two, if the chamber temp starts to rise beyond your target, close the lower vent slightly, like 1/4 inch. If it doesn't reach your target temp, open it no more than the same amount. Then wait 20 minutes for the temp to move and stabilize.
A slow fire will give you better results than a fast one. Hey, what have you got to lose?
