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Unread 12-28-2012, 10:45 PM   #63
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Join Date: 11-26-12
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Originally Posted by Vision View Post
Why? Is this some new form of cooking...a mix between direct and indirect cooking?
John's idea of a stationary rotisserie is about the best explanation there is. I've also come to think of it as this; the Pit Barrel, being smaller than a standard UDS (30 gal vs 55 gal) and with burning a hotter fire (275-300*), both combine to create a very stable cooking chamber. The 30 gal size radiates heat throughout the entire cooking area to provide a very even cook. You have radiant heat from the fire, sides, and top lid of the drum which all attribute to help keep a very even cook environment.

Yes, ribs do char a little bit on the end closest the fire but they are not burned or ruined, at least not by my definition. They just have a bit more bark than the rest of the slab. If the extra bark isn't your cup of tea, the easy solution is to cut and hang half slabs.
18.5" OTS, 22.5" OTG, CB Silver(Rip), Vintage Coleman Bullet, Pit Barrel, UDS
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