Not happy with my Pit Barrel

wagge

wagge

Knows what a fatty is.
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Second cook, first was ribs, now chicken

Ribs- Had to open up the intake full after the fire stalled and ended up cooking longer than should have. I think the ribs took on a little of the smoldering charcoal taste. Had the intake about 1/4 as recommended. The end closest to the fire had charred a little as well.

Chicken- Opened intake to half and at 2:20 pulled the chicken and was not quite done to where I like. The skin was a little rubbery and meat did not take on much flavor.

A little nervous about cooking turkey for Thanksgiving in it, so any comments are welcome.

BTW, I set it up after watching the videos per web site.
 
wagge, can you post a pic of you smoker? That would be the best way for someone to answer your question or at least try.
 
180 of my PBC experience.

You mention setting the intake. Mine came set. Smoldering coals? Could they be old, moisture soaked by humidity or rain? Using quality briquettes? Are they all hot and cooking before you hang your food. Are you using any smoking wood or chips? Is it fresh and bark removed?

Weird experience. I've never had a failed cook on my PBC. Not even one.

Good luck.
 
Lot's of people have had success with theirs so i'm sure your problem can be remedied ....that said it's a UDS just a 30 gallon. I can hang meat from my 30 gallon size or 55 gallon size smokers, have multiple racks, have therms, great wide range of temps and can grill/sear on both. If you're ever tired of it just build yours the way you like it...or build one anyway
 
Wagge have had only good results with the Pbc. Bad charcoal will affect cooking and taste. Try using new charcoal filling up the basket removing half into a chimney and lighting it up once Ashed over put into charcoal basket. Put the rebars in and leave the lid off for 10 mins. I also usually close the lid and let it run into sweat blue. I'm using kbb so I don't mind preheating the charcoal basket a little bit to burn off any charcoal taste. Had good result since doing this.

If you don't like the Pbc after some tries let me know I don't mind taking it off your hands. Could use a cooker at work.
 
Same here, have had nothing but great experiences with my PBC. Gonna cook a 15 lb. turkey in it tomorrow and not even thinking twice about it. The only time I open up the intake is once it has settled in with temp and smoke so that I can cook hotter if I need to. I'm going with the bad batch of charcoal too. Many times, it gets wet, etc depending on how it's stored at the store.
How did you cook the bird? Hanging? Halves etc? I've done a whole packer brisket in the PBC, chicken, etc. Not much of a ribs guy, but it has rocked some beef ribs for me. I've used both lump and briqs and have had no issues. I do make sure to let the coals get going a bit before putting the meat and lid on. But, it pretty much takes care of itself.

Bob
 
Gotta agree with guys above. Nothing but outstanding results with my PBC. I even smoked home cured bacon and ham today (with a diffuser mod).
 
Yep, sounds like wet charcoal if you have to adjust the intakes. They come set for your altitude from what I understand.

I'd personally never leave that alone, I'd be messing with the intakes, but I'd also use good dry briqs, and I'd burn minion method, not the mfg suggested method of just lighting off the whole thing.
 
Ribs- Had to open up the intake full after the fire stalled and ended up cooking longer than should have. /QUOTE]
Had the intake about 1/4 as recommended./QUOTE]

I had a similar experience with my second cook on the PBC with the fire stalling while cooking ribs and chicken. Like you, I had set my vent 1/4 open...at least I thought it was 1/4 open until I saw a PBC vent reference diagram from the PBC Co. and realized I had the vent closed more than 1/4 which probably caused the stall. Have since cooked butt, brisket and 2 pizzas with no problems. Couldn't hurt to contact Amber at the PBC Co. for a copy of the vent opening reference.
Click to expand...
Click to expand...
 
Bed Bath and Beyond sells a really nice large pizza stone $28 or 30$. Double wrap heavy duty aluminum foil for ease of cleanup and place on grate. Excellent Diffuser and you can cook on it.

Just killing a little time until a response from OP :)
 
Rubbery skin on chicken is caused by cooking at too low a temp. How long did you cook? What temp? I agree with others. Bad charcoal or user error.
 
JLStout said:
Rubbery skin on chicken is caused by cooking at too low a temp. How long did you cook? What temp? I agree with others. Bad charcoal or user error.
Click to expand...

It was about 2:20, but at 2 hours I could tell the chicken was not where it should be so I opened up vent full. I was able to get some more heat and finish it off but still was not done enough and the tips of the breast were starting to dry out.

I put my cyberq in after the cook just to see where things were and had about 303. I closed the vent down to 1/4 and temps stayed about 300-320 for the next several hours. It burned for about 6.5 hours total.

I guess it could have been charcoal but it was bought at HEB then used pretty quick. I followed the manufacture instructions.

I just hate the risk for -turkey day

Thanks for the reply's as I walk through this moment of grief and sadness
 
wagge said:
It was about 2:20, but at 2 hours I could tell the chicken was not where it should be so I opened up vent full. I was able to get some more heat and finish it off but still was not done enough and the tips of the breast were starting to dry out.

I put my cyberq in after the cook just to see where things were and had about 303. I closed the vent down to 1/4 and temps stayed about 300-320 for the next several hours. It burned for about 6.5 hours total.

I guess it could have been charcoal but it was bought at HEB then used pretty quick. I followed the manufacture instructions.

I just hate the risk for -turkey day

Thanks for the reply's as I walk through this moment of grief and sadness
Click to expand...

Wagge how did you light the charcoal again?

Give it another try today if you can.

Fill up the basket with charcoal and remove about half to a 3/4 of a chimney.
Light the chimney to most of the briquettes are ashed over not all of them have to be.
Try to pour the lit briquettes over the charcoal basket as evenly as possible. Add in the bars and leave the lid off the pbc for 10 mins to let the coals get going. In ten mins put the lid on and wait until sweet blue smoke starts coming out. During this time you should be in the 260-300 range.

This is my experience using kingsford blue bag and as well using Trader Joes briquettes.

If temp is not there you can crack open the lid for more air.

In my opinion I would adjust the intake to 1/4 open and do not touch it at all until you get comfortable with the cooker. I would also use KBB to eliminate any variables.

Please keep us updated we are here to help.:thumb:
 
BBQDaddio said:
Wagge how did you light the charcoal again?

Give it another try today if you can.

Fill up the basket with charcoal and remove about half to a 3/4 of a chimney.
Light the chimney to most of the briquettes are ashed over not all of them have to be.
Try to pour the lit briquettes over the charcoal basket as evenly as possible. Add in the bars and leave the lid off the pbc for 10 mins to let the coals get going. In ten mins put the lid on and wait until sweet blue smoke starts coming out. During this time you should be in the 260-300 range.

This is my experience using kingsford blue bag and as well using Trader Joes briquettes.

If temp is not there you can crack open the lid for more air.

In my opinion I would adjust the intake to 1/4 open and do not touch it at all until you get comfortable with the cooker. I would also use KBB to eliminate any variables.

Please keep us updated we are here to help.:thumb:
Click to expand...

Thanks guys, I talked to Noah this morning and he thinks it the Kingford. Also told me do not adjust the vent, leave it at 1/4 and to put the meat/lid on at 12-13 minutes after lighting, not even 15 as he stated that as soon as the lighter fluid burns off its ready.

So with that said, I will head over to Academy and pick up Kingsford, then over to Costco for a meat pickup. :thumb:
 
All natural hardwood Briquettes I use in my PBC-all with excellent results. I do not use Kingsford Blue.

Stubbs
Trader Joes
B&B
Royal Oak-and their various rebranded "ridgeline"
Kings ford Competition

I also use several same and different brands of lump. I keep them in my garage.
Wife says I have 33 bags of various coals. I only counted 32. ����
 
16Adams said:
All natural hardwood Briquettes I use in my PBC-all with excellent results. I do not use Kingsford Blue.

Stubbs
Trader Joes
B&B
Royal Oak-and their various rebranded "ridgeline"
Kings ford Competition

I also use several same and different brands of lump. I keep them in my garage.
Wife says I have 33 bags of various coals. I only counted 32. ����
Click to expand...

16adams it looks like you room for one more bag of charcoal.:thumb:

I still have a little over 400 pounds of kbb left. Next summer will do a stock up of Trader Joes Briquettes. Gotta try the royal oak ridgeline briquettes. But trying to burn through my stock of KBB before purchasing any more charcoal.
 
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