Pit Barrel Cooker chicken

jacksedona · Nov 27, 2012

thanksgiving food i made bbq and tom yom soup

great pics the dog is lucky,what were the ingredients in your rub? i cooked 2 cornish hens in my weber on thanksgiving and a butt and some pork ribs,and made some tom yum soup,see pics below:razz:

http://thebarbecuemaster.net

slammmed · Nov 27, 2012

PatioDaddio said:
Cool. FYI - The PBC is a 30-gallon drum, not 55.

John

thanks, I'm aware that it is a 30 gallon which will actually work better for me. I've been limited to rolling my ribs with a skewer to cook a full rack on my 18" WSM. I couldn't believe it when I saw the video of him cooking 8 full racks. It almost makes me want to buy two at the lower price and start catering lol.

PatioDaddio · Nov 27, 2012

slammmed said:
thanks, I'm aware that it is a 30 gallon which will actually work better for me. I've been limited to rolling my ribs with a skewer to cook a full rack on my 18" WSM. I couldn't believe it when I saw the video of him cooking 8 full racks. It almost makes me want to buy two at the lower price and start catering lol.

Ha! Don't let the size fool you. :-D Here's a shot of 12 cornish game hen halves hanging at a
competition earlier this year.

John

---k--- · Nov 27, 2012

Resisting the urge to buy one... tempting... tempting... no. I don't need one. But I want one... But only to figure out how they work.

Now John, answer the question whether you have ever burned meat. And talk to your buddy Noah and find out why his ribs aren't burned/ well done at one end but not the other. thanks. :wink:

PatioDaddio · Nov 27, 2012

---k--- said:
Resisting the urge to buy one... tempting... tempting... no. I don't need one. But I want one... But only to figure out how they work.

Now John, answer the question whether you have ever burned meat. And talk to your buddy Noah and find out why his ribs aren't burned/ well done at one end but not the other. thanks. :wink:

I've never even come halfway close to burning meat, and I've cooked all four comp
categories in it at a comp. In fact, when I joined Noah's team as an assistant we beat
Johnny Trigg in ribs (hung) and pork.

Noah will be on Greg Rempe's BBQ Central Radio tonight at 10 EST to discuss the
cooker.

John

PatioDaddio · Nov 27, 2012

P.S. Want to really have your categories blown? Watch his tri-tip video
and pay close attention to the small end when he slices it. ;-)

John

PatioDaddio · Nov 28, 2012

I made a turkey hanger and hung my Thanksgiving bird. It was 14 lbs and
cooked to perfection in three hours. No muss, no fuss, no kidding!

John

midwestsmokeboy · Nov 28, 2012

Great idea Patio with the turkey hanger. I too own a PBC and love it. I did 3 12LB turkeys thanksgiving day and all came out othe PBC moist and not burned or charred to death. Of course I did them one at a time. About 2.5 to 3 hours. Perfect. I think the pic in the threads before are deceiving it does look like the q is close to the fire but that is not the case. My neighbor was still watching his bird when I had finished 3 birds!!LOL Now he wants what I have.

Jethro1 · Nov 28, 2012

You just adjust temps by the vent at the bottom? So it vents at the top through the rebar holes? Thanks.

PatioDaddio · Nov 28, 2012

Jethro1 said:
You just adjust temps by the vent at the bottom? So it vents at the top through the rebar holes? Thanks.

Well, the short answer is that you don't need to adjust temps. The intake
comes pre-set to your elevation (based on zip code). You only need to adjust
it if you change elevation.

Yes, the exhaust is through the rod holes.

John

Jethro1 · Nov 28, 2012

So does it run at a certain temp range? Say I'm in Maine. (Thanks for the help.)

PatioDaddio · Nov 28, 2012

It'll run at about 275-290* at the rods regardless of where you are if you leave the intake at the preset.

John

Jethro1 · Nov 28, 2012

Thanks for the help. Seriously debating getting one. I don't imagine you would know how long the sale is going on for?

PatioDaddio · Nov 28, 2012

Jethro1 said:
Thanks for the help. Seriously debating getting one. I don't imagine you would know how long the sale is going on for?

Through the end of the year, I believe. Call 'em and ask. I guarantee you'll
get an answer from the owner or his wife almost instantly.

John

Jethro1 · Nov 28, 2012

That's great. I REALLY appreciate you helping answer questions for a product that's not even yours. I'll call them also. Thanks again. Gonna listen tonight to the radio show (if I can deal with listening to the host.)

PatioDaddio · Nov 28, 2012

My pleasure. The show was last night, but the podcast is available.

John

---k--- · Nov 28, 2012

PatioDaddio said:
Well, the short answer is that you don't need to adjust temps. The intake
comes pre-set to your elevation (based on zip code). You only need to adjust
it if you change elevation.

Yes, the exhaust is through the rod holes.

John

Interesting. I didn't know that. Hard to believe they've figured that out. You sure it isn't voodoo?

One last question, how does it adjust for outside temps.? Does it just run colder when it is like 20* outside and you cook longer? Or is there some voodoo magic.

PatioDaddio · Nov 28, 2012

---k--- said:
Interesting. I didn't know that. Hard to believe they've figured that out. You sure it isn't voodoo?

One last question, how does it adjust for outside temps.? Does it just run colder when it is like 20* outside and you cook longer? Or is there some voodoo magic.

The powder coat has thermo-molecular voodoo granules that expand at cooler
ambient temperatures to provide a less thermally conductive surface. This keeps
the internal temperature perfectly consistent in all weather conditions.

It's pretty cool.

John

CarolinaQue · Nov 28, 2012

Powder/Ceramic coating can be that good. I didn't realize that this unit was coated with such material. That totally changes my opinion of it's cost versus what you get for the money!

PatioDaddio · Nov 28, 2012

CarolinaQue said:
Powder/Ceramic coating can be that good. I didn't realize that this unit was coated with such material. That totally changes my opinion of it's cost versus what you get for the money!

Dudes, it was a joke! It's powder-coated steel, so of course it's subject to cooling in cold
weather. Wow!

John

Pit Barrel Cooker chicken

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