How much charcoal to start with???

firehouse_bbq

New member
I am borrowing a buddies Drum for a competition this weekend, and as soon as the kit is back in stock, will be ordering one! Question though, for an 7-8 hour cook (pork butt and brisket) how much charcoal (unlit) would you put in the basket to maintain a 275 or so temp for that many hours?

I am using regular blue kingsford if that matters :)

Thanks!

Pete
 

sheepdad

New member
Hey Pete,
I would just fill it and use 15-20 lit coals. That should get you 8 no problem at all.

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MrAdam

New member
Depends how big the basket is but bank on a pound per hour as a general rule of thumb.

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firehouse_bbq

New member
Thanks guys. Using a drum with the BPS kit, so that will show the size of the basket. Just going to fill it, and start with about 15-20 lit on top. It will be COLD when I start cooking, so figure I could use a little extra to get it going.
 

MrAdam

New member
Depends what you mean by cold. I use more charcoal when it's really cold. I won't cook when it's colder than about 10° F because it's too difficult to keep the temp stable.

At those temps I burn closer to 2 lbs per hour.

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firehouse_bbq

New member
Cold for me means in the low 30s when I start cooking, and probably in the low 50s when I am done :)


Depends what you mean by cold. I use more charcoal when it's really cold. I won't cook when it's colder than about 10° F because it's too difficult to keep the temp stable.

At those temps I burn closer to 2 lbs per hour.

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MrAdam

New member
Just keep an eye on your basket, or top it off when you foil.

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sheepdad

New member
Just keep an eye on your basket, or top it off when you foil.

Great tip..kill 2 birds with one stone. 2 big hunks O meat are going to suck up a bunch of heat off the coals for sure. Taking that and the cold temps into consideration. I would plan on a top off.
Good luck and take some pics too:)

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MrAdam

New member
When it's really cold out I know I'm going to need a top off, so to cut down on the number of times I have to open the lid I fill the basket when I take food off to foil. If I have any leftover I can just use it in the next cook anyways.

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cowgirl

New member
I fill my coal basket full with every cook and use the air intake to control the temperature. When the cook is over I close all air intake and outlets and use the extinquished coals in the next cook. I've never had to add more coals during a cook for anything, briskets, butts or whole venison shoulders.
After 12 hrs I tap the side of the drum to knock off any ash on the hot coals and keep on cooking. :)
 
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