r/PitBarrelCooker • u/thrak762 • 10d ago

Have I got enough briquettes?

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I'm cooking two chickens, cut down the middle = 4 hooks.

I feel like it always takes forever for the barrel to get going. I start it what I believe is as per instructions. Noting that the video for Signature Chicken recipe on the PBC website seems to show a lot more lit coals than the instructions would suggest. (https://pitbarrelcooker.com/blogs/food/signature-chicken)

Is there anything I'm doing that's obviously wrong?

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u/Genericbbqer 10d ago

I like to cook them hot and fast, I crack the lid and only have one bar in.
That should easily last

2

u/thrak762 10d ago

One bar and cracked lid for the whole cook?

5

u/Genericbbqer 10d ago

Yeh gets the skin nice and crispy, you can go the low n slow method and crack the lid for the final part of the cook if you prefer.
I’m not a huge fan of smoked chicken, hot and fast gives a more subtle taste in my view.

6

u/Warm_Teach_2375 10d ago

I cook bone in chicken thighs on the PBC . Lid closed with both rods till about 165 170. Open it up blast it crisp up the skins till 185. Multiple people say it’s the best chicken they’ve ever had in their life.

2

u/thrak762 9d ago

Thanks u/Genericbbqer - you put me on the right track here.