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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 01-04-2013, 11:11 PM   #196
OpelGTMan
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I want to get one of these but my wife says I have to sell one of my other grills.
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Unread 01-04-2013, 11:50 PM   #197
motoeric
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Hi,

2 questions:

What's the distance between the rack and the rebar? Can you cook on both simultaneously?

What sort of a smoke ring do you get from the PBC? Although they shouldn't be, it would be disingenuous to say that judges aren't influenced by the smoke ring.

Thanks!

Eric
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Unread 01-04-2013, 11:55 PM   #198
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Quote:
Originally Posted by OpelGTMan View Post
I want to get one of these but my wife says I have to sell one of my other grills.
So, hit Craigslist bro. Or, you can bust out Ephesians 2, but I don't recommend it.

John
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Unread 01-04-2013, 11:59 PM   #199
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Quote:
Originally Posted by motoeric View Post
Hi,

2 questions:

What's the distance between the rack and the rebar? Can you cook on both simultaneously?

What sort of a smoke ring do you get from the PBC? Although they shouldn't be, it would be disingenuous to say that judges aren't influenced by the smoke ring.

Thanks!

Eric
1) I'd guess about twelve inches. Yes, you can cook on the hooks and rack simultaneously.

2) I get a great smoke ring. It's at least as good as what I get from my UDS's.

John
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Unread 01-05-2013, 12:31 AM   #200
motoeric
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Another quick question:

For new initiates into the PBC cult, has anyone come up with time guidelines for cooks at closer to sea level?

Thanks!

Eric
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Unread 01-05-2013, 12:47 AM   #201
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Quote:
Originally Posted by motoeric View Post
Another quick question:

For new initiates into the PBC cult, has anyone come up with time guidelines for cooks at closer to sea level?

Thanks!

Eric
First, I'm not aware of any "cult", but that aside, there are many PBC customers at or near sea level.

Second, the beauty of the PBC is that it doesn't matter if you're in Death Valley or on top of Pike's Peak. They pre-set the intake for your elevation before they ship it. Your cooking experience in NY will be the same as for me here in Boise at 2700 feet.

If you have further questions I'd encourage you go call the owner of the company. Noah puts his personal cell number on every cooker, and on his web site.

John
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Unread 01-05-2013, 12:50 AM   #202
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Maybe I'm misremembering, but I believe that a variance in timing due to elevation was mentioned by Noah in one of the videos.

Is it safe to assume that you have used the recommended times for the various cuts of meat and had no problems and didn't need to tweak anything?

Thanks,

Eric
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Unread 01-05-2013, 12:56 AM   #203
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Quote:
Originally Posted by motoeric View Post
Maybe I'm misremembering, but I believe that a variance in timing due to elevation was mentioned by Noah in one of the videos.

Is it safe to assume that you have used the recommended times for the various cuts of meat and had no problems and didn't need to tweak anything?

Thanks,

Eric
Yes, that's safe to assume. Again, give Noah a call. It's free and painless, I promise. He's a war veteran (and true hero), but he's gentle.

John
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Unread 01-05-2013, 01:14 AM   #204
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I reached out to him yesterday and I look forward to his reply. There's no harm asking here what experience other users have had.

I should have PBC by next week, so I'm trying to glean whatever information I can.

Eric
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Unread 01-05-2013, 01:24 AM   #205
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Ok, I've said it a few to many times already...but I've had my PBC for almost a month now... this is HANDS-DOWN my favorite cooker!! I have NEVER EVER been more happy with ANY of my current/previous cookers. EVERYTHING is so easy about this thing... and the food is incredible!! Now I must say, if you have the time, and REALLY enjoy tending the cook, a PBC may not be for you. But, if you don't want to tend and stand over your cooker, and want a brain dead easy experience... this baby will blow you away, period!! And it's just fun to use :)
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Unread 01-06-2013, 05:55 AM   #206
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Good god this thread is complicated. I just ordered one because at $225 I can't go wrong. That price is a night out on the town. Gettin' Basted will cook chicken on this thing at our next competition. Look up the results and see if it works. Anything in the top half is a win because our chicken is usually terrible....

#unbiasedreview
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Unread 01-06-2013, 06:57 AM   #207
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Aaaaahhhhhhh. I can't stand it any longer...... No, not the length of this thread,.... and not the lively conversation either, or the fact I missed it when it came out..... What's killing me is that 4 years ago I made a jerky/sausage rack for my BDS. It sits on the grate bolts (it can be inverted too in order to get closer to the fire) and I have two sets of grate bolts (hi and lo)..... and with my rack I would also have the option to spin the entire set-up during cooking if needed. Even though I've thought about hanging stuff like ribs or a brisket..... I've never done it. I think that is going to change now. Thanks everyone.








The good thing is, my rack has not just been in a corner gathering cobwebs, sometimes it does rain in Wyoming.....

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Unread 01-06-2013, 08:43 AM   #208
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Kind of confused now. I was planning on getting a upright UDS, but after reading this thread things are not as clear. How would the food taste different? I hear people say the food tastes better with a PBC. Is it just because the food is hung not sitting on grate, seems like they are the same basic design, coals on bottom of barrel, Heat and smoke inclosed in barrel, food near top of barrel.
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Unread 01-06-2013, 11:19 AM   #209
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I had the same question. Maybe it's a stronger maillard reaction?

Eric
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Unread 01-06-2013, 11:50 AM   #210
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Quote:
Originally Posted by trance309 View Post
Kind of confused now. I was planning on getting a upright UDS, but after reading this thread things are not as clear. How would the food taste different? I hear people say the food tastes better with a PBC. Is it just because the food is hung not sitting on grate, seems like they are the same basic design, coals on bottom of barrel, Heat and smoke inclosed in barrel, food near top of barrel.
The only thing that would go for making the end result taste different is that the PBC cooks hotter and faster than a UDS. All the other variables like, charcoal brand, type of wood, and how seasoned your cooker is will make try to determine a clear difference pretty tough. My Ribs taste (a little) different if I use my coleman rather than my offset.
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