Just for fun sake and cause it's hard to gauge distance from the bars to the grate, could you hang a pork butt and put the grate on as a safety measure?

I can't see why you would hang a brisket horizontally, might as well use the rack.

Cause you could. Why not? Course, if we use the comparison to a chicken halve, it would make more sense to hang the fattier point of the brisket closer to the coals. A bit closer to the heat source for more even cooking than the leaner flat.
If we used the rack on a brisket would the same concept apply as to a chicken, convection, air flow over the meat, etc. I'm curious if we applied the reasoning you gave as to why/how such a nice color can be obtained on ducks and basting in a hanging mode to possibly bark formation: hanging vs. flat.

Bob, would you buy one? Could you see it working for let's say duck?

No. Most drums these days use diffusers and you can dial in your temp for smoking.

Now the million dollar question....

Is somebody going to cook a TT like a brisket in one of these things?

Okay, diffusers on a drum is for another thread, but I don't see many Drum Heads talking about using diffusers on their drums. A few, but I think most still run em without. If you can dial in a temp on any type smoker, what temp would you consider smoking vs. grilling? Could we say smoking is 250-300?
Tell me how I managed to grill all those chuck rolls for over 24 hours? WHOLE no less!:becky: I'm jonesing for another chuck roll!

I think the PBC could swing a chuck roll, maybe!:biggrin1: All one would need to do is skewer the chuck roll with the rebar!:shock:

Someone will try. Hopefully they are receptive to the opinions of others, but that is ANOTHER topic too.

I think there would be enough room to hang a butt and have room for the grate but it would be very very close honestly if not even touching.

Whats a TT?

Could you all provide info on the other things like the rubs, hooks, grate, and the hook tool? Functionality, maybe some reviews about the rubs. That hook tool looks so simple and so cool!

Tri tip.

No I wouldn't buy one, but, that is because I have my UDS, which works fine for me. I am sure I could modify my UDS to offer similar performance. But, that is not a negative against the PBC, I just don't see a need.

I am sure it would work for duck. But, so would my UDS. If I was to build a UDS, I would consider the larger opening. I think it makes sense.

You guys Kill me!! The PBC It's just a smaller version with a few differences of a UDS! Why all of this nonsense picking it apart. It's really no different than making a few mods on your UDS. If you have built your UDS and like it who cares. The smaller version of the WSM with the steamer on the small weber nobody made such a big stink out of it....and how it was so much different than a real WSM...everyone thought it was soooo cool... so why the PBC.? I mean Really!. This thread really ought to be sunk in the ground. I am not a pitmaster by any means and don't pretend to be a scientist... but I have been Qing for at least 30 years before I came upon this site. I have gained a lot of tips and insight about great BBQ here but this thread is really grating upon my nerves. Yes I own A PBC. Thank YOU! Hey take a break.