Pit Barrel Cooker

[PatioDaddio]

Originally Posted by Freddy j

Just check out their site, nice units I must say. Too bad they don't make a mini, I could really use a mini.

A mini?! A 30-gallon barrel IS a mini, but it cooks more meat than a maxi.

John

[Eatin Smoke]

Originally Posted by Eatin Smoke

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.

John:

Can you offer any advice on my charcoal question?

[flyingbassman5]

Originally Posted by Vision

Why? Is this some new form of cooking...a mix between direct and indirect cooking?

John's idea of a stationary rotisserie is about the best explanation there is. I've also come to think of it as this; the Pit Barrel, being smaller than a standard UDS (30 gal vs 55 gal) and with burning a hotter fire (275-300*), both combine to create a very stable cooking chamber. The 30 gal size radiates heat throughout the entire cooking area to provide a very even cook. You have radiant heat from the fire, sides, and top lid of the drum which all attribute to help keep a very even cook environment.

Yes, ribs do char a little bit on the end closest the fire but they are not burned or ruined, at least not by my definition. They just have a bit more bark than the rest of the slab. If the extra bark isn't your cup of tea, the easy solution is to cut and hang half slabs.

[PatioDaddio]

As for the charcoal load question, they do recommend using a full basket (8 lbs) for each cook. However, as you get used to cook times you can "cheat" by adjusting according to the load and the maximal cook time. For example, tri-tip takes only 35 minutes, so I use about half a basket. Chicken halves take about two hours, so if I'm only cooking a few (four or less halves) I'll use about 2/3 of a basket.

All that said, I HIGHLY recommend starting out with a full basket for each cook. Again, once you get a good feel for it then start to color outside the lines.

I hope this helps.

John

[rwalters]

Originally Posted by Eatin Smoke

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.

My vote would be a chicken or two cut in half and done up with your favorite poultry rub. SO GOOD!!!

[rwalters]

Originally Posted by Vision

Why? Is this some new form of cooking...a mix between direct and indirect cooking?

Everything John said! I've used a good number of different cookers... this guy is just different... and soooo stinking easy :)

[Biggun]

Mines supposed to be landing tomorrow...got some Prime Costco tri-tip and going to pick up some chicken tomorrow...can't wait to try her out...

[Eatin Smoke]

Thanks for the advice.....Haven't even cooked on this thing yet and I'm trying to convince myself to order another at the $225 price.

I guess practice makes perfect, so I'll go chicken halves for first run followed by ribs. Unfortunately, the tri-tip will have to wait until I have time to make a Restaurant Depot run.

[Big Frank]

Originally Posted by PatioDaddio

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

John do you think adding the rods into a UDS would work. I don't need or have room for another smoker. I got a barrel for Christmas that I have to use.
http://www.bbq-brethren.com/forum/sh...d.php?t=150239

[480 Volt]

Waiting on Fedex to deliver mine today. First cook is going to be chicken. I am stoked.

[midwestsmokeboy]

I'Ve had mine for about 3 months now and I use it every weekend. My first cook was chicken and I was immediately impressed. Best Chicken I have ever cooked and the best thing is I didn't have to babysit the cooker. I just put it on and 2 hours later it was cooked to perfection. Since then I have done Butts/Tri tips/Ribbs Let me tell you...you can't beat it. Do your self a favor and get one. You wont be sorry.

[sparky']

i've cooked on a 55 gallon drums. did not like them. family didn't either. the flavor off the food from 55 drum was always terrible. my family hated it. they couldn't wait until i got rid of them. since i got the Pit Barrel Cooker my food comes out very flavorful. very easy to use. no adjusting anything. i can put more food in my PBC than i every could my old 55 drums. chicken, ribs, tri, butts and veges all come out fantastic. no turning or anything. take the food off when done. it is not new to hang your food in drums but the Pit Barrel Cooker sure it taste better. if you own a 55 gallon drum great. if you want your food to taste better get a PBC.

[Eatin Smoke]

She's here!!! Chicken is prepped, and coals are burning.......just waiting to hang the yardbirds. I'll post pics later on. Thanks for talking me into this.......I'm gonna love this PBC.

[PatioDaddio]

Originally Posted by Eatin Smoke

Thanks for talking me into this.......I'm gonna love this PBC.

Why yes, yes you will.

John

[PatioDaddio]

Don't forget to take the horseshoe stand out of the bottom of the barrel. Believe it or not, some people have.

John