Pitmaster T - I think PBC owners are whack jobs quite frankly

Pitmaster T said:

And flooded the rusty assed murther with 3000 gallons of water on video to condemn it also... Don't forget that.

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Meh.........video that took an hour to get to the MEAT.

Pitmaster T said:

Oh I see. Here is the answer.

He admits he has no experience... Like I did when I was spouting my bull**** before I got one, and when he had access to one... Lol... He could not get it to work right.

Oh yeah... And his friends don't listen to him either.

Now about me as a monk.. He has that right. My membership here under this name and barbefunkoramaque had been one long fark job... One loooooong troll set up. You have all been part of the ruse. I was planing this even before Noah thought of this.

Now... I think all his defense of the product is worth a five pound bag of Noah's rub. How's that for spam?

.

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Did you actually read what I wrote? the part where I spent two weekends helping my friend learn how to use his 30 gallon drum smoker with added rebar?

The problem he was having was figuring out how to make brisket like I did, how I do it on my uds is get the smoker running at 275-300, put on the meat with a probe in it, I check it after 3-4 hours or when the temp hits a stall to see if the bark is looking good, then I wrap it in butcher paper and give it another hour or so and start probing, and then it gets to rest on the counter for 30-40 minutes or in a cooler for 3-4 hours depending on the day and how fast it cooks / scheduling.

So I walked him through my method and then he bought a "pbc"/30 gallon UDS, and he misjudged the grate size, he figured he could just do a brisket on the grate, but his brisket was as big as the grate, so he called me and we hung it and cooked it.

Cooking on a grate it is easy to wrap the meat, I put some paper next to the hunk of meat, slide the meat on top, wrap and close the lid.

but with the brisket hanging I have to remove the meat using the hooks, lay it down on something like a cookie sheet, wrap it, re-hook it, and return it, I think it is more awkward than it needs to be, unless you have no space for a full size drum I just don't see the reason to make things harder than they need to be.

Like I said the results were decent, it is of course a drum just like mine, only smaller and with rebar, I just don't think it is beginner friendly, and I don't know why an "expert" would want to buy a pre built UDS

Pitmaster T said:

With the 12 minute lead in.

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Meh.......11.5 minutes to long.....get to da point brother.

RevZiLLa said:

Learn your smoker and you can do just about anything with it.

Now, I have never used a UDS or a PBC, but could someone explain the difference between them and a ECB to me? At first glance they may be similar with some simple mods. I am not putting down the PBC or the UDS! Members here have PROVEN that they turn out great Q. Those who are experienced with the cookers may have insights that I would like to learn.

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There's just so much you can do with some imagination. My Jumbo mini is a PBC, UDS, and grill or sear machine all rolled into one....under 200 bucks and extremely portable. Still love the 30 gallon UDS as a stand alone though...building one that smokes, grills and sears similar to the Big Poppa....can hang meat too.

Pitmaster T said:

Stoop
... A ECB IS JUST a Warmer version of an Oyler without the rotisserie, 3950 lbs while simultaneously attempting to mimic the properties of a UDS holding the PBC with a weber placed just northwest of he hammer which the Father place there only just the night before.

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The Father touched the ECB?!!

Pitmaster T said:

I can only assume who your talking about but I have it from the highest authority that the person also frustrated a distributor to the extent they pulled out of selling the PBC for a while.

As long as people keep chiming in with the same arguments that I have never seen applied to any other smoker... That the PBC CAN BE BUILT at a fraction of the cost of a 85, 55, 35 gallon UDS is simply committing a strawman fallacy. That is not the point.... The point has always been... If u don't want to buy all the stuff, burn the drum out, repaint it, cut holes and buy hole saws and drills, brass couplings, black pipe, racks and ****.... Buy the PBC AND GET ON WITH BBQ LIFE. And just because I wrote THE article in Smoke Signals saying its a PERFECT entry level smoker for the novice who is not as OCD as we are about BBQ... MAY or may not make me a troll. Lol....

Where's my rub mr. Noah

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Donnie stay on point. You condemned the man for taking money and being a whore for the PBC and then come back and post a "I am in Love the PBC" video.......I have no issue with the PBC, however you chastise it and then praise it in video..............So who is getting paid........Mmmmmmmm. And then you gut and castrated a very good Brother with some REALLY good posts that got to THE POINT,.............Oh well

Please don't judge...

When I was younger, I had more time than money and would have probably built an UDS had I been into BBQ at that time, I currently have more money than time and bought a PBC. I am sure at some point in my life, the dynamic will reverse and I look forward to the day when I have nothing better to do than spend a few days building a new BBQ from scratch to save a few bucks....

Arristillius said:

Crap like this thread is why I have to warn friends who are getting into BBQ about the over priced mini uds that is the "pbc" before they fall victim to the spam posts here and on craigslist.

I can't search anything BBQ related on craigslist without seeing it, I wouldn't mind it here if it was more than just a couple users reiterating the same pitch in nearly every post.

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NewEnglandQ said:

When I was younger, I had more time than money and would have probably built an UDS had I been into BBQ at that time, I currently have more money than time and bought a PBC. I am sure at some point in my life, the dynamic will reverse and I look forward to the day when I have nothing better to do than spend a few days building a new BBQ from scratch to save a few bucks....

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If you wanted a smoker than you could have bought a WSM....you bought a good cooker, just not a smoker.

Pitmaster T said:

This person you speak of. Im Not sure who... Cuz there have been no names mentioned... But if he left because of me.... And STILL hasn't come back ...when I was gone.... Then he is a puss. By that I mean anyone who would leave over that is a real puss. ESPECIALLY for the reason you gave. Maybe you should revive that thread so we can see if I am thinking of the same person. But really... If you have to check out cuz someone calls you a whore... Then becomes a whore as you say... The guy has no sense of....... Hold it.... NOW I DO know who ure talking about. So.... No comment.

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Soooo you can edit and redoe the ENTIRE UDS thread with pictures and can't find this...............Really........:doh: This man had contribution..............Nevermind and learn what funky is...........You ain't it dude.................

ssv3 said:

...So next time you go to buy something ask the guy to give a product at cost.:x

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A bit OT, but that sounds like every a**hole that tries to by a car these days...

Who..............Gimme some work here brother what have YOU DONE to be Funky.............Heh.......Get on Dat Good Foot.........and Miles ain't chit compared to the Godfather.......You know dat...........:doh:

Common brothers. Not everyone is going to agree on every topic or cooker/smoker.

The Pbc is meat cooking vessel like a wsm, kettle, pellet pooper and Stickburner. I have and love cooking on the Pbc but do not expect others to have same opinion.

I hope everyone here that is chiming in this thread is wearing big boy pants and do not take everything that has been said to heart.

Let's stick to the original topic and move on. I would not want people leaving this forum due to hurt feelings.

I will be cooking a 11 pound choice packer brisket tomorrow and will keep everyone posted on the outcome.

BBQDaddio said:

Common brothers. Not everyone is going to agree on every topic or cooker/smoker.

The Pbc is meat cooking vessel like a wsm, kettle, pellet pooper and Stickburner. I have and love cooking on the Pbc but do not expect others to have same opinion.

I hope everyone here that is chiming in this thread is wearing big boy pants and do not take everything that has been said to heart.

Let's stick to the original topic and move on. I would not want people leaving this forum due to hurt feelings.

I will be cooking a 11 pound choice packer brisket tomorrow and will keep everyone posted on the outcome.

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I think everyone agrees that it is a meat cooking vessel, I think the only disagreement is between people who understand that it is simply a 30 gallon drum UDS with a couple pieces of rebar to hang meat and some horse shoe decorations, and people who think it is a revolutionary new cooking device that churns out amazing food almost by itself.

Anything you can do on the "PBC" branded drum smoker you can also do on any non-branded UDS if you just buy some hooks, I have 4 of these and I hung stuff under the rack with them a few times, I generally have enough rack space for what I am cooking so I don't use them often but it is nice to have the option.
http://www.amazon.com/Johnson-Rose-Meat-Hook-each/dp/B001PZD7QS

Arristillius said:

I think everyone agrees that it is a meat cooking vessel, I think the only disagreement is between people who understand that it is simply a 30 gallon drum UDS with a couple pieces of rebar to hang meat and some horse shoe decorations, and people who think it is a revolutionary new cooking device that churns out amazing food almost by itself.

Anything you can do on the "PBC" branded drum smoker you can also do on any non-branded UDS if you just buy some hooks, I have 4 of these and I hung stuff under the rack with them a few times, I generally have enough rack space for what I am cooking so I don't use them often but it is nice to have the option.
http://www.amazon.com/Johnson-Rose-Meat-Hook-each/dp/B001PZD7QS

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I completely disagree..it's NOT a 30 gallon UDS because a UDS can control temp and is designed to shut down to preserve charcoal as well as perform long slow cooks and smoke.

I don't normally name my cookers, but meet my "PBC" Manziel.