swamprb
somebody shut me the fark up.
I can live with a reconditioned 30 gallon for $40-just a phone call away!
Pit Barrel Cooker
- Thread starter lkissell
- Start date
I can live with a reconditioned 30 gallon for $40-just a phone call away!
Freddy j
is one Smokin' Farker
It might be difficult to get a lot of views on this. Seems that you might have to own both pits to give an educated/experienced answer. Not too sure how many brethren have both at his point.
Trumpstylz
is Blowin Smoke!
And generally speaking, you'll get 6 times one, half dozen the other.
swamprb
somebody shut me the fark up.
I'll take a stab in the dark and say IMO the PBC is a direct cooker just like my Big Drum Smoker clones. And if you don't like the flavor profile of meats cooked direct with the juices dripping on the coals, then an indirect smoker is where you want to be.
Personally, a heat diverter in a UDS is blasphemy!
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I debated starting a new thread on this, but I'll try here first...
I know that Noah says that he presets the PBC for Kingsford Blue, but I don't have any and really don't want to buy any since I still have half a pallet of Rancher hardwood briquettes. Has anyone tried other briquettes besides Kingsford Blue?
I know that Noah says that he presets the PBC for Kingsford Blue, but I don't have any and really don't want to buy any since I still have half a pallet of Rancher hardwood briquettes. Has anyone tried other briquettes besides Kingsford Blue?
Freddy j
is one Smokin' Farker
It's true
gettinbasted
is Blowin Smoke!
I have been using ozark oak in mine and the end result is a hotter cook. I use my pbc for chicken so running at 325-350 is a-okay with me. My chickens halves have been perfectly cooked in about an hour fifteen.
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Thanks! I suspect that Rancher will run hotter, too. I just can't being myself to buy charcoal when I have some in the garage :-D
swamprb
somebody shut me the fark up.
Not to hijack, but when I used any of the "natural" hardwood briqs ( Rancher, Trader Joe's, Stubb's or Maple Leaf ) in my Big Drum Smoker clones, the fats dripping on the coals stirred up ash and it ends up on your meats. I suspect since the grate on a PBC is closer to the charcoal ring it could be more prevalent, especially since the exhaust are the rod holes, when you pop that lid the ash is really gonna fly. Just sayin'.
gettinbasted
is Blowin Smoke!
I've cooked on it several times and have never had this happen, but different strokes for different folks. I also have never used the grate and pretty much only pop the lid to pull the food.
In my experience lump leaves less ash not more, maybe it has to do with the intakes on your big drum? I will keep an eye out when I fire it up this weekend.
Freddy j
is one Smokin' Farker
Just but a Pbc from Noah and throw out all the gear, weld the lid on and seal up the vent. Then you can build your own Pbc, lol
jrn
Full Fledged Farker
It's a 3" hole.
swamprb
somebody shut me the fark up.
flyingbassman5
is one Smokin' Farker
All depends on your tastes. I loved cooking indirect on my offset and still cook my competition ribs indirect on my Coleman bullet with a water pan. It keeps my recipe and rib taste consistent with what it was when cooked on my offset. On my UDS with no diffuser or pan, they do have a bit of a different flavor but not one that I don't like. It just depends on what you like. As far as it being better or worse on the PBC, its honestly the same. Again though, different tongues; different tastes. Some people may buy the PBC (or even a UDS) and hate it because of the fat drippings. Others will love it.
I use Stubb's exclusively and have had great results in mine. Still stays in that 275-325.
gettinbasted
is Blowin Smoke!
Right you are. My reading skills have degraded with years of excess smoke and beer.
So a "natural" briquette will ash up the food while a Kingsford briquette will not? Any hypothesis as to why you get this result?
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Hmmmm...
On of the advantages of a hardwood briquette over "regular" briquettes like Kingsford Blue is less ash, so I'm not sure why this would happen. I guess I'll find out :-D Thanks for the caution.
swamprb
somebody shut me the fark up.
Its been my experience that the natural briqs produce more ash than BBK and when extinguished they just just crumble to dust and cannot be reused. Naked Whiz also posted to the same conclusion. Just a heads up.
F
Friscoag
Guest
Did you wrap the wing in foil at any time? That's a good looking bird. I've got my eye on a PBC now on the side just for chicken.
gettinbasted
is Blowin Smoke!
I did not, but now that I look at it the tip is a little dark. Cooking half chickens couldn't be easier. Probe your breast to 160 and the dark meat closer to the fire is around 170.
I need to figure out how to do kcbs thighs on this thing because the flavor is fantastic.
O
Oldbob
Guest
Here is a Link to the Newest Video on Pit Barrel Cooker...it is Hot Wings on the Grate!!
[ame="http://www.youtube.com/watch?v=W3s8Acyqowo"]Hot Wings on the Pit Barrel Cooker - YouTube[/ame]
[ame="http://www.youtube.com/watch?v=W3s8Acyqowo"]Hot Wings on the Pit Barrel Cooker - YouTube[/ame]
