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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 01-31-2013, 02:03 PM   #91
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Quote:
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What is everyone using for a cover for the Pit Barrel ??
I am using the cheaper weber 18.5 cover. It gets tight around the rebar putting it on and off
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Unread 01-31-2013, 02:17 PM   #92
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I would love to go back to the question about the flavor of fat drippings on coals. A few years back when I joined, that seemed to be a constant comment I saw. People didn't like the too much smoke flavor from the fat. and I remember people claiming that poultry fat was the worst tasting.

So, am I miss remembering all the fat dripping on hot coal threads? Or were those people expressing too much smoke flavor because of the fat just a bunch of rubes that didn't know how to run a uds? Is fat dripping any concern? I trust John's opinion, so I'm guessing not. But might it be one of those things that some like and others not? I don't know the answer.

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Unread 01-31-2013, 02:23 PM   #93
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Quote:
Originally Posted by THEdexaTRON View Post
I am using the cheaper weber 18.5 cover. It gets tight around the rebar putting it on and off

Thanks...I was concerned that it might be a bit tight going over the handles? I thought I would store the rebar inside the drum when putting the cover on !
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Unread 01-31-2013, 02:24 PM   #94
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Ryan, my theory on that is that those cookers were not designed to draft in the same way as these cookers. Every single cooker, right down to the ventilation, will change how the smoke and heat works on the meat. Since this cooker uses a different orientation of meat, a different airflow design and different ventilation, the effect of that smoke will vary. I am sure there are folks who will not like the way this cooker produces meat as well.

If I had the money and space, I think one of these would be nice to add.
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Unread 01-31-2013, 02:45 PM   #95
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Did you guys see the new video that the Pit Barrel Cooker Co. just posted on their YouTube channel? It's a video of cooking hot wings on the PBC. The hot wings look pretty tasty too!

https://www.youtube.com/watch?featur...&v=W3s8Acyqowo
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Unread 01-31-2013, 02:59 PM   #96
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Quote:
Originally Posted by PrinceofQ View Post
Did you guys see the new video that the Pit Barrel Cooker Co. just posted on their YouTube channel? It's a video of cooking hot wings on the PBC. The hot wings look pretty tasty too!

https://www.youtube.com/watch?featur...&v=W3s8Acyqowo
They were cooking with both their rods out

Oh... and it's SrirachA not Srirachi
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Unread 01-31-2013, 03:07 PM   #97
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Quote:
Originally Posted by Ron_L View Post
They were cooking with both their rods out
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Unread 01-31-2013, 03:14 PM   #98
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Quote:
Originally Posted by Ron_L View Post
They were cooking with both their rods out
lol...nice!
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Unread 01-31-2013, 04:01 PM   #99
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Why does nobody want to answer the question concerning fat on the coals? Lot's of people don't like this, is it better on the pbc vs the uds and why?
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Unread 01-31-2013, 04:23 PM   #100
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Quote:
Originally Posted by pigdog View Post
Why does nobody want to answer the question concerning fat on the coals? Lot's of people don't like this, is it better on the pbc vs the uds and why?
It is a uds. Some like this style, some like the wsm water pan/heat diffuser better. It's just different, but you can modify either to behave like the other.
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Unread 01-31-2013, 04:28 PM   #101
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Quote:
Originally Posted by flyingbassman5 View Post
Intake is like 3". Good luck finding a 30gal drum though. I have a hunch you will have to buy one new from a distributor for $60-$100.

I did have an idea today though. What if you took a 100 gal propane tank, cleaned it out, and built a version of the PBC. You could put it on legs and mount a firebox underneath and the cut a door in the side. Cut some holes to slide some rebar through and BAM! You've got an ugly offset pit tank. UOPT
I can live with a reconditioned 30 gallon for $40-just a phone call away!
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Unread 01-31-2013, 04:31 PM   #102
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Quote:
Originally Posted by pigdog View Post
Why does nobody want to answer the question concerning fat on the coals? Lot's of people don't like this, is it better on the pbc vs the uds and why?
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.
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Unread 01-31-2013, 04:35 PM   #103
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Quote:
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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.
And generally speaking, you'll get 6 times one, half dozen the other.
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Unread 01-31-2013, 04:37 PM   #104
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Quote:
Originally Posted by pigdog View Post
Why does nobody want to answer the question concerning fat on the coals? Lot's of people don't like this, is it better on the pbc vs the uds and why?
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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Unread 01-31-2013, 05:42 PM   #105
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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?
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