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NFT: Pit Barrel Cooker

AnnapolisMike : 5/7/2018 3:59 pm
OK Ladies and Gents...pulled the trigger on a Pit Barrel Cooker. Moving up from a cheap bullet smoker that was a pain in the ass to maintain temps in. Considered the WSM, but the ease of doing business on the Pit Barrel and great reviews swayed me.

Thinking about chicken and back ribs for a first cook tomorrow. Are you guys adding one or two wood chunks? Any tips or recommendations outside of those on the website?
Few other videos  
Mark from Jersey : 5/7/2018 4:02 pm : link
On YouTube. Just search PBC. Ribs prime rib tenderloin wings pulled pork and brisket all come out good.
the videos are a great guide  
Justlurking : 5/7/2018 4:04 pm : link
i use charcoal base then mix in wood depending on what im smoking. Whole chickens are super easy and good place to start. Ribs are pretty much idiot proof just make sure you pull them quickly enough. It runs hot so just be cognizant of that. try to limit oxygen flow to keep temps low. Dont be afraid to hang ribs for a few hours then use the grate to finish them off.
If you are on Facebook  
DC Gmen Fan : 5/7/2018 4:11 pm : link
there's a great PBC page called Pit Barrel Nation where you can ask any question and it's answered within minutes. Lots of food porn too.
I have never added wood.  
DC Gmen Fan : 5/7/2018 4:12 pm : link
My suggestion with chicken would be to crack the lid for the last 30 mins or so to get the temps up to crisp up the skin a little. I tend to find my PBC runs between 270-320 typically, so it helps to get the temps a bit higher for the skin.
What I do is, use Kingford Applewood Briquets  
gidiefor : Mod : 5/7/2018 7:48 pm : link
nom, nom, nom


I would go chicken first -- it's a real confidence builder and there are literally no steps -- just cut them in half lengthwise, put on the rub and throw them on hangers into the Barrel for two hours after the coals are ready

ribs are pretty good -- pulled pork is sinful!!!! as is Brisket, turkey, and I love to do a whole strip loin on the bone -- absolutely the best!!!
ok check out these ribs..  
EricJ : 5/7/2018 8:13 pm : link
the recipe video is attached down below.


Ribs Recipe - ( New Window )
WSM here  
mattlawson : 5/7/2018 9:08 pm : link
things are infallible. same concept. have a blast
This thread has now got me thinking about..  
EricJ : 5/8/2018 4:56 pm : link
smoking something this week
PBC over WSM for ease of doing business?  
jcn56 : 5/8/2018 5:03 pm : link
Man, the only way the WSM could get easier is if you add a temperature controller, which when using the Minion Method for arranging the briquettes basically gives you a 14 hour oven, set it and forget it. Couldn't possibly be easier in a PBC.
RE: ok check out these ribs..  
short lease : 5/10/2018 9:43 pm : link
In comment 13957386 EricJ said:
Quote:
the recipe video is attached down below.

Ribs Recipe - ( New Window )


When are they going to invent smell-a-vision?
RE: PBC over WSM for ease of doing business?  
gidiefor : Mod : 5/12/2018 1:09 pm : link
In comment 13958312 jcn56 said:
Quote:
Man, the only way the WSM could get easier is if you add a temperature controller, which when using the Minion Method for arranging the briquettes basically gives you a 14 hour oven, set it and forget it. Couldn't possibly be easier in a PBC.


jm -- we have different ideas about what easy means -- and you obviously haven't tried the pit barrel -- but a) set and forget and don'r worry at all about temp on a PBC; b) hang the meat instead of putting it on a grill letting the dripping hit the coals means no wood chips needed (I still use the cherrywood briquets though); c) clean up -- there is very little clean up on a PBC -- because you are hanging yo meat instead of placing it on a grill -- you just have these hooks to clean -- which you can throw right into the sink when you dehook your meat. No turning -- just light the coals, hang the meat, cover the top, time it, pull it out when required -- works the same every time for up to 7 hours. Dump the coals out and start all over again.

: P
Never did report back in  
AnnapolisMike : 5/12/2018 1:21 pm : link
It is great. Cooked 2 racks of ribs, small butt and Atomic Buffalo Turds (ABT's). Did not add any wood...did not need to at all with that much food in the cooker. Everything turned out really well. I did order it with the hinged grate which gives you a ton of flexibility. Temps held really well at around 265-275 until I popped the lid to take the ABT's off and throw on some brie. Then they popped over 300 pretty darn quickly and never got below 290 again.

Going to make some more ABT's tomorrow, smoke a little salmon. Off next Tuesday and going to cook up chicken.
RE: PBC over WSM for ease of doing business?  
AnnapolisMike : 5/12/2018 1:47 pm : link
In comment 13958312 jcn56 said:
Quote:
Man, the only way the WSM could get easier is if you add a temperature controller, which when using the Minion Method for arranging the briquettes basically gives you a 14 hour oven, set it and forget it. Couldn't possibly be easier in a PBC.


I don't know...I think there is a learning curve with the WSM. I lit my PBC and hung the food. Watched it settle in for an hour and then went for a run. When I left the temp was 268 and when I came back 75 minutes later the temp was 272. It really is easy to use.

Having St Louis style ribs done (and cooked perfectly) in 4 hours and a butt off in 7 hours really is awesome. I am past the need to be running out and tweaking a vent every so often.
The WSM is pretty much the same  
jcn56 : 5/12/2018 6:35 pm : link
you're going to have airflow adjustments in either case, but typically unless your outside conditions are changing you should be able to control the inside temperature fairly easily.

The WSM has a water pan in the middle that will keep dripping fat from running down onto the coals and affecting the fire, so that's not a concern. I don't run water in the pan, I use sand covered with aluminum foil, so there's no water to run out and no cleanup involved.

Easier cleanup? Maybe. I've used UDS smokers before, don't see much of a difference between those and the PBC, and I don't see them as any easier to clean up (except having to scrape the grill racks).

Not that I think the PBC is any worse than the WSM, but I don't really see a major difference between them.
I have a WSM  
pjcas18 : 5/12/2018 6:50 pm : link
with an IQ120 temperature regulator and I cooked a 9 pound brisket for around 14 hours without touching a thing. I maintained temp between 225 and 240 using the minion method and my temperature regulator.

People from the South were at my party and said it was the best brisket they'd ever had.

Sure, some of that was people just being polite but IMO it was legit excellent brisket.

I can't imagine it being easier to cook other than on an electric smoker, but that defeats some of the purpose IMO.

There is some cleanup on the WSM, the water pan for one, but I wrap that in industrial foil and just throw that out, plus the grates, but those clean off easy.

I'm not saying the PBC isn't easy to cook on, just that the WSM is too.
I can't buy an easy smoker  
TJ : 5/12/2018 7:34 pm : link
I would lose my excuse for having to hang out watching the fire and drinking beer all day in order to produce good bbq.
RE: I can't buy an easy smoker  
pjcas18 : 5/12/2018 7:43 pm : link
In comment 13962130 TJ said:
Quote:
I would lose my excuse for having to hang out watching the fire and drinking beer all day in order to produce good bbq.


Oh, I still hang out all day with mine and drink bourbon while I'm smoking.
RE: RE: ok check out these ribs..  
EricJ : 5/12/2018 9:14 pm : link
In comment 13960766 short lease said:
Quote:
In comment 13957386 EricJ said:


Quote:


the recipe video is attached down below.

Ribs Recipe - ( New Window )



When are they going to invent smell-a-vision?


Yeah no kidding. I saved that video and subscribed to the channel. I will be trying to replicate those ribs. The burger videos were good too.
RE: The WSM is pretty much the same  
AnnapolisMike : 5/12/2018 10:21 pm : link
In comment 13962095 jcn56 said:
Quote:
you're going to have airflow adjustments in either case, but typically unless your outside conditions are changing you should be able to control the inside temperature fairly easily.

The WSM has a water pan in the middle that will keep dripping fat from running down onto the coals and affecting the fire, so that's not a concern. I don't run water in the pan, I use sand covered with aluminum foil, so there's no water to run out and no cleanup involved.

Easier cleanup? Maybe. I've used UDS smokers before, don't see much of a difference between those and the PBC, and I don't see them as any easier to clean up (except having to scrape the grill racks).

Not that I think the PBC is any worse than the WSM, but I don't really see a major difference between them.


No airflow adjustments with the PBC. You set the lower based on your elevation and that is it. Your not supposed to fret about temps at all within reason.

I'm not in any way bashing the WSM. It is a superior smoker that will allow you to do more things than the PBC. I seriously considered one. I just decided that I wanted ease of doing business. I've done the all day/night smokes and am tired of them ATM. And so was my wife. The PBC cooks at a higher temperature but still produces excellent BBQ with less hassle.
No temperature adjustment?  
jcn56 : 5/13/2018 12:22 am : link
If that's the case then maybe, but you've lost all flexibility for the sake of it being slightly easier to use.

At that point, if ease of use matters to you that much, get an electric smoker and a pellet tube.
RE: No temperature adjustment?  
EricJ : 5/13/2018 7:26 am : link
In comment 13962215 jcn56 said:
Quote:
get an electric smoker


exactly. My electric Masterbuilt is awesome. Set the temp and the time you want to cook, add the wood chips that you like and then go back to bed. Check the internal temp of the meat with the bluetooth app on your phone.
If anyone is interested in the Masterbuilt Electric smoker  
EricJ : 5/13/2018 7:30 am : link
It goes on sale at Sams club on occasion but the price in the link below is not bad.
Masterbuilt Smoker and Accessories - ( New Window )
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