Pit Barrel Cooker

[Monkey-BB]

I love my PBC... The owner Noah is a phone call away he basically answers every call and is an American Vet!

 

[Monkey-BB]

Set it... and forget it....
This this was my first atemp at a brisket ever.
Was delicious- 5 hours on the PBC then let it rest.
I'm doing a flank steak tomorrow.
It's a great barrel!

 

[singybrue]

Beautiful smoke ring!!

 

[Monkey-BB]

flank steak took less than an hour to get to 135* then pulled it off and let it sit tented under foil while I fried the okra. Oh man between this thing and the Homebrew I'm getting FAT.
BUT I SURE AM HAPPY!

 

[Monkey-BB]

Beautiful smoke ring!!

Thank you---

 

[lhommedieu]

Pork Shoulder. 9 hrs. at 225F

 

[Brewenstein]

That looks f'ing AWESOME!

 

[itsratso]

I love mine, wouldn't trade it for anything else. btw this comes up in every forum thread about the pbc but this is NOT the same as a uds. obviously a similar concept but some key differences. the size is smaller which affects cooking time and more impotant the food hangs from hooks as it cooks. read meatheads review for specifics at amazingribs.com.

 

[Roadie]

Yes, I've made up my mind that I need one but as we're going to list the house to relocate across country I'm waiting until we get to the new place before purchasing. Can't wait though!

 

[NeoBrew]

Has anyone tried to mod a Pit Barrel Cooker (the branded one) for temp control?

I'm really close to pulling the trigger on one, but I'd like the ability to do jerky and possibly smoke cheese.

Any advice?

 

[TX_Brewing]

Look at Auber instruments they sell temp control kits

 

[skylor60]

I love my PBC and yes Kingsford does make a difference IMO

 

[Roadie]

As we're relocating I've been patiently waiting for someone to buy this house so after move I can order mine!

 

[Roadie]

We've been in the new location for 2 weeks now and my PBC came in a week ago. I've done 2 rib cooks and a chicken cook and they were all great.

Unfortunately the 4 racks of baby back ribs I cooked on Sunday had a mishap when I went to remove them for plating one of the racks had fallen onto the coals. I tried retrieving it but it simply broke apart into more pieces not to mention it was HOT. I let the fire win that one. The remaining 3 racks of ribs fed 4 people until we were stuffed with a little left over.

I think a pork butt for pulled pork is coming up soon!

 

[NeoBrew]

I've had mine for a couple months now. Chicken, ribs twice, and pulled pork. All were beyond excellent. I've been using Kingsford that has hickory in it. Lake trout is up this weekend. I'll be trying applewood briquettes for that.

 

[Roadie]

I've just used the regular blue/white so far until I get some experience with it but can see myself venturing out a little once I get the hang of it.

 

[NeoBrew]

...I meant mesquite, not hickory.

 

[Boobster]

Has anyone used lump charcoal in the Pit Barrel Cooker and did it effect the heat differently than the kingsford briquettes that has a lot of ash,while lump doesn't

 

[Roadie]

I haven't used anything but BW Kingsford and am a pure novice but I'm getting great cooks from it. I thought lump got too hot which is why they didn't recommend it.