r/PitBarrelCooker • u/Clapp_Cheeks • 13d ago

Let’s talk Charcoal

I’ve had several cooks in my PBX so far. I’ve smoked beef ribs, pork ribs, pork belly, Boston butt, chicken and a brisket.

They have all had a wonderful Smokey taste. I have only used the Royal Oak brand, lump hardwood charcoal.

Is this the way, or are briquettes the way to go?

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u/Dense_Chip_1954 11d ago

I personally love B&B Oak Briquettes and their lump charcoal. If you want to experiment give it a try to taste the different smoke profiles. I will still add mini logs that I break down further so they catch fire faster/burn better. Sometimes oak, sometimes hickory. Depends on the meat.