Not happy with my Pit Barrel

Have not had the pleasure of speaking to Noah, but I do know they stand behind their product like true professionals.
DO NOT hesitate to let the PBC rock your Turkey Day Bird! You will love it. As cheap as they are right now, do quick practice bird during the week. This one was about a 3hr cook.
http://www.bbq-brethren.com/forum/showthread.php?t=176004

Well did Fresh Charcoal cure what ails Ya ? Or is that tomorrow ?

BBQDaddio said:

Ssv3 pics please of the mod.

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Sorry OP don't mean to hijack your thread. You've got a capable cooker in your hands it's just a matter of time before you do a whole lot from pizza to smoking bacon and everything in between.



Here you go Daddio. I made some cured sausage, ham and bacon. I needed more clearance to hang the cured meats and the grate sits way to high so I couldn't put the diffuser on the grate. I had this old elevating V rack laying around outside, it went into the firebox and my KJ diffusor on top of it. I did the cured sausages a few days ago and the bacon and ham yesterday. I hate the grill marks when hot smoking bacon etc so that's why hung it in the PBC.:becky:









The Ham cruising at about 200*. It smoked for 7 hrs to 150* it. I will smoke the ham in the kamado again next time since it takes about 4 hours max on the kamado.

The bacon and sausage though are a breeze at 2-3 hours at 200* max. No pics of the bacon smoke but you get the idea.

Ssv3 that was what I was thinking when you mentioned a heat deflector mod.

That sausage looks tasty. I have a warehouse full of kitchenware and should be able to find a v rack. Thanks again for the tip and pics

BobBrisket said:

it. As cheap as they are right now,

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How much are they?

I saw one store 0.27c# with 20$ purchase