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?
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!!!
Ribs Recipe - ( New Window )
Ribs Recipe - ( New Window )
When are they going to invent smell-a-vision?
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
Going to make some more ABT's tomorrow, smoke a little salmon. Off next Tuesday and going to cook up chicken.
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 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.
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.
Oh, I still hang out all day with mine and drink bourbon while I'm smoking.
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.
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.
At that point, if ease of use matters to you that much, get an electric smoker and a pellet tube.
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.
Masterbuilt Smoker and Accessories - ( New Window )