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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-31-2012, 07:04 PM   #16
PatioDaddio
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Quote:
Originally Posted by thirdeye View Post
I would think only if you are cooking oysters and rabbit at the same time. Now a left handed brisket is a different story.
Der! I should address that, too.

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Unread 03-31-2012, 07:06 PM   #17
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Oh, and my tri-tip did NOT come from the angus area of the steer.

John
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Unread 03-31-2012, 07:54 PM   #18
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Ahh ok. I must have missed something..why the attitude...
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Unread 01-03-2013, 02:45 PM   #19
flyweed
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seems kinda pricey for basically a 30 gallon UDS. I mean if you really wanted to, you could drill a couple holes for hanging rods in your UDS, and do the same thing. Am I missing something, as to why such a high price?

I'd really like to see if you could set this thing at 225 - 230F and hold that temp for 7-8 hours or so. Could you try that next Patiodaddio????

Thanks for your review.
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Unread 01-03-2013, 02:51 PM   #20
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I'd really like to see if you could set this thing at 225 - 230F and hold that temp for 7-8 hours or so. Could you try that next Patiodaddio????
I have, and it's absolutely no problem. Mine runs at about 275-290* at the rods and will easily burn for 6 hours.

John
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Unread 01-03-2013, 03:05 PM   #21
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so I assume you adjust the air intake closed to get the PBC down to the 225-230 range?? How well did it hold for you at those temps?
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Unread 01-03-2013, 03:07 PM   #22
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Great reviews John and thanks for all of your information. The PBC needs to be in my arsenal...... Now just have to find a way to explain this one to my wife. When I add up what it cost me to build my UDS, with time, parts and running around involved this is a no brainer. Especially with the coupon code for $104 off.
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Unread 01-03-2013, 03:11 PM   #23
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P.d., cooker looks good and the food coming out of it looks great.

Do they happen to make (or any plans for) a mini?

Seems to be a pretty good demand for minis. I'd buy one.
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Unread 01-03-2013, 05:52 PM   #24
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Quote:
Originally Posted by Freddy j View Post
P.d., cooker looks good and the food coming out of it looks great.

Do they happen to make (or any plans for) a mini?

Seems to be a pretty good demand for minis. I'd buy one.
No, they only have the 30-gallon model (which is pretty "mini") and I know of no plans for them to offer other sizes.

John
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Unread 01-03-2013, 05:53 PM   #25
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Quote:
Originally Posted by flyweed View Post
so I assume you adjust the air intake closed to get the PBC down to the 225-230 range?? How well did it hold for you at those temps?
Yup, I'm not a low-n-slow cook, but you can damper it down, although I don't know why you'd want to.

John
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Unread 01-03-2013, 06:04 PM   #26
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The food looks great!
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Unread 01-03-2013, 06:53 PM   #27
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Just wanted to say thanks to P.D for his reviews and information on the PBS. Mine arrived Saturday. First cook was chicken it took 3hrs due to I tried to cheat on the charcoal. It was all I had so went to lump. Turned out great, this thing has a different taste than my egg, Mak 2 star or weber. Got rid of my uds long time ago. Don,t get caught up in the hype, but if you want a new cooking toy this thing is the bomb. Been reading the other threads and what a lot of different personalities there is on here, but a lot of good cooks. Again thanks John. Now find us something else to cook on but wait a couple of months so I can get the hang of this one.
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Unread 01-03-2013, 07:02 PM   #28
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Great review. Thank you.
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Unread 01-24-2013, 11:58 AM   #29
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Quote:
Originally Posted by PatioDaddio View Post

I have no idea, but I'll be using wood in mine. I see absolutely no
reason not to, and I will ask Noah about it today.

John
Hello P-Daddio, did you ever get a chance to ask about using wood chunks in the barrel? also, have you used any wood chunks on your cooks with the PBC?


Also, you mentioned cooking at lower temps in the PBC (another post in this thread) and wondering if you did this by adjusting the intake or with a different method lighting the fuel?

thank you.

think im gonna go buy one before the discount code expires.
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Unread 01-24-2013, 12:03 PM   #30
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Quote:
Originally Posted by Freddy j View Post
Hello P-Daddio, did you ever get a chance to ask about using wood chunks in the barrel? also, have you used any wood chunks on your cooks with the PBC?
Yes, I have used chips, chunks and Mojobricks and all work well. Just go easy.

Quote:
Originally Posted by Freddy j View Post
Also, you mentioned cooking at lower temps in the PBC (another post in this thread) and wondering if you did this by adjusting the intake or with a different method lighting the fuel?
Yes, as with any cooker, you adjust the temp via the intake. With the PBC you
need both rods in for a lower-temp cook, even if you're not using them.

Quote:
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think im gonna go buy one before the discount code expires.
Do it!

John
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