I want to go for 8+hours of slow cook. Any problems if I use prelit charcoal lumps (via chimney) and place them on top of UNLIT charcoal lumps?
515996
Wouldn't really recommend it. The prelit lumps will get too hot too fast to keep it low. If you're going for low and slow, use the volcano method described here: http://kamadoguru.com/viewtopic.php?f=22&t=637. Use it all the time and works great.
515997
Haven't tried it but from my experience I think it would work. Just open vents when you want new charcoal to light.
515998
Do not put too much lit charcoal lumps onto the main pile of lump charcoal. Watch the temperature gauge, it understates by 50 degrees, so when it shows 200 it is actually around 250. Be careful with the vents opening, do not let them open too much or the temperature will run away from you. Good luck.
1531976
There are "zillions" of recipes on the Internet. Unless the recipe calls for a bigger slow cooker, you will be fine. I am using all the recipes I have had with no problems.
1079603
It's not perfect, but good enough to shut off the fire if you close all the vents. Very little smoke comes out of anywhere but the top vent when I'm smoking. When I set it up for slow cooking, using an IQ120 temperature controller, I tape up the vent on the bottom so that there is minimal leak past the blower inlet. In that configuration it'll hold 230F for 14+ hours with a full load of lumpwood. I've yet to get to the full 18 hours on one load, but that's mainly because I've usually started with some partially burned charcoal when I should have started with new charcoal. I think I'll be able to get to the full 18 hours if I load it up with all new lumpwood. It's not perfect, but good enough to shut off the fire if you close all the vents. Very little smoke comes out of anywhere but the top vent when I'm smoking. When I set it up for slow cooking, using an IQ120 temperature controller, I tape up the vent on the bottom so that there is minimal leak past the blower inlet. In that configuration it'll hold 230F for 14+ hours with a full load of lumpwood. I've yet to get to the full 18 hours on one load, but that's mainly because I've usually started with some partially burned charcoal when I should have started with new charcoal. I think I'll be... » Read More It's not perfect, but good enough to shut off the fire if you close all the vents. Very little smoke comes out of anywhere but the top vent when I'm smoking. When I set it up for slow cooking, using an IQ120 temperature controller, I tape up the vent on the bottom so that there is minimal leak past the blower inlet. In that configuration it'll hold 230F for 14+ hours with a full load of lumpwood. I've yet to get to the full 18 hours on one load, but that's mainly because I've usually started with some partially burned charcoal when I should have started with new charcoal. I think I'll be able to get to the full 18 hours if I load it up with all new lumpwood. « Show Less
2114429
not to easily. it will be to hard to keep low temps. the grill is really shallow so the charcoal is to close to cook slow the meat will cook to fast and the smoke will have no time to permiate the meat.
232601
I use a few large pieces (6-8) of wood chunks, such as hickory, mesquite, cherry, or apple mixed in with the charcoal (Kingsford). The more wood mixed with the briquettes the deeper the smoked-in flavor becomes. Wood is for flavor and the charcoal is for sustaining heat, so you don't want to overdue the wood, but don't use wood chips as it burns off too fast, with the chucks you don't need to add more. Good luck and enjoy your Pit Barrel Cooker. Jerry Z.
1660694
You could but it would take a bit longer to cook seeing as the charcoal is at the bottom. You can remove the top. It is really made for smoking I would not suggest it. The exterior may not handle all of the smoke..
450140
We own a Big Green Egg grill. You always fill this grill the same amount no matter if you are slow cooking at 150 degrees or cooking a steak at 700 degrees. The difference for this type of grill is how much air is getting into and leaving.I have never used lump charcoal in a standard weber grill, but know people who do. While I would like to help, I do not wish to pretend I know the answer. I'm sure you could find this information through a grilling forum or on google. Good luck.A major reason we also use this charcoal is the fact there are no chemicals.
1677469
The cooking times are based on using Matchlite. Regular charcoal will work, but cooking times will be off.
426779
The few times I've used it that has never been an issue because the charcoal lasts so long. Use the lump charcoal that burns for a long time. I've wondered how to add charcoal even though I've not had to. It seems that you would have to remove the food and then add charcoal.
849609
Wood charcoal... you can. Lump charcoal will damage it according to the Cook-Air people.... Western woods works great. Best steak I ever did on a bbq.
1589657
It says you should not. I left burner on low for a little too long with not much in pan and it did leave a discoloration. I am someone who used to cook on high and have had to adjust but from all I read you shouldn't be cooking on high anyway. I really am liking the pans. Ives vey surprised at how light weight they were and almost was turned off by this thinking they were cheaply made but I am really liking them.
1543857
I use Royal Oak lump charcoal, works great. Walmart has it. I have only used the Cook Air a couple of times but I can tell youits great! Awesome! I would think one 2x3 chunk of real wood would be enough. Do a google and see the lump charcoal its the best.Its real wood that has been burnt down to charcoal. Works really good and you don't need a lot...Mark
181145
If you want to put charcoal on the top get the lodge camp oven instead. It's designed for that purpose.
1956929
I use a charcoal chimney to light natural charcoal. Be sure that charcoal is well lit.
873344
I have had this grill for over a year and have done a few brisket and Boston butt roasts. I have never used any lump charcoal because I still had a load of briquette I bought on 50% off sale from Home Depot. I have never had to add charcoal for the brisket low and slow cook, 8 to 10 hours long. Set at 225 degrees it would easily go the entire cook without need to add coals. The thermal efficiency with this smoker is amazing.
2168865
If you go to big. Then, it will be much harder to cook the top portion of your meal. More wood/charcoal + more time = bad choice
511802
Never use charcoal or lighter fluid, use royal oak and a starter chimney. Buy the book "Low and Slow", follow the directions and your friends will think you have been smoking meat your whole life.