I met the owner of the company several months ago when he demo'd this in SoCal. Super nice guy, very well built product, obviously made in USA. At the time, I had some of the same questions about it vs. the UDS, and I told him I felt the price would be right at$200. Seeing these reviews piqued my interest, if anyone can share the info for the $225 delivered ( if I'm not too late), I'll pull the trigger. Thanks.
Ok, ok.......I'm in. Just ordered mine........caved to peer pressure. I told my wife it's the Brethren's fault! :grin:
I need another cooker like I need...........never mind. Looking forward to breaking this in. Merry X-Mas to me!! :grin: :grin:
Ok, ok.......I'm in. Just ordered mine........caved to peer pressure. I told my wife it's the Brethren's fault! :grin:
I need another cooker like I need...........never mind. Looking forward to breaking this in. Merry X-Mas to me!! :grin: :grin:
This thing turns out CRAZY GOOD FOOD!!! Even my wife looks at me with her first bite of chicken (with food in mouth), and says, "this is REALLY good chicken!"
So......my PBC has arrived in the Midwest and scheduled for delivery tomorrow! What should the first cook be?? I was thinking ribs but looking for other suggestions from those that have one of these.
Also, can you cut back on the amount of charcoal in the basket for shorter cooks or do they recommend always using a full basket as they describe in their videos? Thanks for any advice.....just trying to educate myself before it arrives.
Why? Is this some new form of cooking...a mix between direct and indirect cooking?
The best way that I can explain it is easily summed up in two words: stationary rotisserie. It cooks incredibly evenly with no tending, muss or fuss.
It really is one of those you-have-to-experience-it-to-believe-it things.
John
If you have a piece of meat where one end is anywhere from 6" to 18" closer to the fire than the other, how can it cook evenly?