PBC vs WSM - Page 6

Kirk · 01-18-2013, 11:40 AM

Never seen a PBC before. One question comes to mind (which may have been discussed before but I'll ask anyway...) how do you deal with the direct heat of the fire, especially when doing ribs? I mean, the bottom of a hanging rack is right down there near the fire. It can't cook at the same rate as the top, correct? Do you have to take them out and swap ends once in a while or what?

PatioDaddio · 01-18-2013, 11:45 AM

Quote:

Originally Posted by Kirk

Never seen a PBC before. One question comes to mind (which may have been discussed before but I'll ask anyway...) how do you deal with the direct heat of the fire, especially when doing ribs? I mean, the bottom of a hanging rack is right down there near the fire. It can't cook at the same rate as the top, correct? Do you have to take them out and swap ends once in a while or what?

It has been discussed at length in other threads. My best advice is to watch and see.

YouTube (Short URL)

John

Kirk · 01-18-2013, 12:07 PM

I saw that but I don't have any sound on the computer I'm on and I'm at work so I can't do an extensive search at the moment. After a look around, I saw you posted this:

Quote:

Originally Posted by PatioDaddio

... makes the meat cook very evenly with no
flipping or tending...

So you don't have to flip the racks end for end huh? I never would've thunk it.

PatioDaddio · 01-18-2013, 12:29 PM

Nope, no flipping.

John

kds9547 · 01-18-2013, 12:30 PM

I don't have a PBC so really can't compare but I purchased a 22.5" WSM a few months back and could not be happier.

lkissell · 01-18-2013, 12:37 PM

I placed my order for a PBC yesterday and it has already shipped. Estimated arrival is 1/22, and that's with the free shipping option. So far I'm very happy with the customer service.

I'm looking forward to my first test cook next week!

BobBrisket · 01-18-2013, 12:42 PM

Quote:

Originally Posted by Kirk

Never seen a PBC before. One question comes to mind (which may have been discussed before but I'll ask anyway...) how do you deal with the direct heat of the fire, especially when doing ribs? I mean, the bottom of a hanging rack is right down there near the fire. It can't cook at the same rate as the top, correct? Do you have to take them out and swap ends once in a while or what?

You know someone is going to test this.

Smoothsmoke · 01-18-2013, 01:01 PM

Quote:

Originally Posted by Kirk

Never seen a PBC before. One question comes to mind (which may have been discussed before but I'll ask anyway...) how do you deal with the direct heat of the fire, especially when doing ribs? I mean, the bottom of a hanging rack is right down there near the fire. It can't cook at the same rate as the top, correct? Do you have to take them out and swap ends once in a while or what?

Here are two reviews stating the the meat closest to the fire gets more done and dry, even inedible according to one.

http://www.bbq-brethren.com/forum/sh...&postcount=229

http://www.bbq-brethren.com/forum/sh...&postcount=233

Kirk · 01-18-2013, 01:28 PM

Quote:

Originally Posted by BobBrisket

You know someone is going to test this.

Honestly I can't imagine why the radiant heat wouldn't affect the meat closest to the fire, but I have never tried one of these cookers either so I have no direct experience to draw from. I can tell you exactly what the effects of direct line of sight from fire to meat are in a WSM without a water pan in it, and they are significant enough to have to compensate for (i.e. flipping or turning).

Quote:

Originally Posted by Smoothsmoke

Here are two reviews stating the the meat closest to the fire gets more done and dry, even inedible according to one.

In all fairness, the one that said they were partly inedible also said they were overcooked. Maybe it's different when a rack is in at the right time and temp to be done properly in the middle? IDK. Regardless, I'm having a hard time seeing how the radiant heat doesn't enter into it.

Edit: I've seen some "spirited" opinions and discussion on the merits of this cooker but I'd like to keep this cordial, factual and informative. Thanks in advance.

Boudreaux · 01-18-2013, 01:36 PM

In all fairness, I feel compelled to add something here. To begin, the wife and I have a method (30 minutes on each side on high heat, on the grill, three hours wrapped in the oven at 375) that gives us "Juicy, fall of the bone" ribs.

As I watched the end of the video, I feel that I did not see "Fall of the bone, juicy ribs". As he was pulling the bones apart, things looked somewhat dry, and not nearly fall of the bone tenderness.

The wife and I viewed the end of the video over and over, and agree. "Fall off the bone" achievement in the barrel would result in the meat in the coals.

OR, is the "fall of the bone" achievement just a deep south thing.....

PatioDaddio · 01-18-2013, 01:41 PM

Quote:

Originally Posted by Boudreaux

OR, is the "fall of the bone" achievement just a deep south thing.....

I don't know, but it's definitely an "overcooked" thing.

John

BobBrisket · 01-18-2013, 01:48 PM

Quote:

Originally Posted by Kirk

Honestly I can't imagine why the radiant heat wouldn't affect the meat closest to the fire, but I have never tried one of these cookers either so I have no direct experience to draw from. I can tell you exactly what the effects of direct line of sight form fire to meat are in a WSM without a water pan in it, and they are significant enough to have to compensate for.

In all fairness, the one that said they were partly inedible also said they were overcooked. Maybe it's different when a rack is in at the right time and temp to be done properly in the middle? IDK. Regardless, I'm having a hard time seeing how the radiant heat doesn't enter into it.

I'm with you. I think the same way. The good thing is, with so many people from the forum buying and trying it, we should get lots more firsthand info on whether it's a factor or not or how much of a factor it is. Lots of other variables to consider like coal set up, when you put the lid on and what temp the coals are at that very point, but even then once those variables settle, you still have hotter temps closer to the basket. Does it come with a set of instructions for start up? Even in a regular UDS with multiple grates, you see higher temps and faster cooking times on the lower grate, not drastic but there is a difference. Closer to the coals and you'd almost be low temp grilling it would seem.

Kirk · 01-18-2013, 02:02 PM

Quote:

Originally Posted by Boudreaux

is the "fall of the bone" achievement just a deep south thing...

I think you will find that many on this forum define perfectly cooked ribs similar to how a trained comp judge would, and that is that a bite should come off the bone cleanly, with a slight tug. All the meat coming off with that one bite would indicate that the ribs were overdone. Not saying it's right or wrong, or that it means anything in your back yard, but that's the reaction you're going to get to the phrase "fall off the bone."

dadsr4 · 01-18-2013, 02:03 PM

Quote:

Originally Posted by PatioDaddio

I've got an 18" WSM on my back patio that I haven't touched since 2009. Do
you want to come get it?

John

Thanks for the offer but the 4000 miles round trip kind of kills the idea. I'm sure others closer would take you up on the offer.

jrn · 01-18-2013, 02:20 PM

Quote:

Originally Posted by Kirk

I think you will find that many on this forum define perfectly cooked ribs similar to how a trained comp judge would, and that is that a bite should come off the bone cleanly, with a slight tug. All the meat coming off with that one bite would indicate that the ribs were overdone. Not saying it's right or wrong, or that it means anything in your back yard, but that's the reaction you're going to get to the phrase "fall off the bone."

Yeah, I'm from Ms, and the only time I ever hear "fall of the bone" is during BBQ restaurant commercials. There's a local BBQ joint owned by a man named Shack. At the end of the commercial, a lady standing outside the place says "you don't need no teeth to eat Mr Shacks meat"!

Seriously though if my ribs are falling off the bone, I'm not happy! I'm chapped, because it means I wasn't paying attention and over cooked'em.

01-18-2013, 11:40 AM	#76
Kirk is One Chatty Farker Join Date: 09-06-05 Location: Langhorne PA Downloads: 0 Uploads: 0	Never seen a PBC before. One question comes to mind (which may have been discussed before but I'll ask anyway...) how do you deal with the direct heat of the fire, especially when doing ribs? I mean, the bottom of a hanging rack is right down there near the fire. It can't cook at the same rate as the top, correct? Do you have to take them out and swap ends once in a while or what? __________________ Backyard All-Stars BBQ Team "Too much pork for just one fork" - SCOTS

01-18-2013, 12:37 PM	#81
lkissell Knows what a fatty is. Join Date: 03-22-10 Location: Tallahassee, FL Downloads: 0 Uploads: 0	I placed my order for a PBC yesterday and it has already shipped. Estimated arrival is 1/22, and that's with the free shipping option. So far I'm very happy with the customer service. I'm looking forward to my first test cook next week! __________________ Large Big Green Egg Pit Barrel Cooker

01-18-2013, 01:36 PM	#85
Boudreaux Got Wood. Join Date: 12-29-12 Location: Church Point, LA Downloads: 0 Uploads: 0	Where's the "Fall of the bone" achievement... In all fairness, I feel compelled to add something here. To begin, the wife and I have a method (30 minutes on each side on high heat, on the grill, three hours wrapped in the oven at 375) that gives us "Juicy, fall of the bone" ribs. As I watched the end of the video, I feel that I did not see "Fall of the bone, juicy ribs". As he was pulling the bones apart, things looked somewhat dry, and not nearly fall of the bone tenderness. The wife and I viewed the end of the video over and over, and agree. "Fall off the bone" achievement in the barrel would result in the meat in the coals. OR, is the "fall of the bone" achievement just a deep south thing..... __________________ Wilson Boudreaux

01-18-2013, 12:29 PM	#79
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho Downloads: 0 Uploads: 0	Nope, no flipping. John

01-18-2013, 12:30 PM	#80
kds9547 Full Fledged Farker Join Date: 09-18-12 Location: Lugoff, SC Downloads: 0 Uploads: 0	I don't have a PBC so really can't compare but I purchased a 22.5" WSM a few months back and could not be happier.