The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 02-08-2013, 01:14 PM   #1
Friscoag
Knows what a fatty is.
 
Join Date: 01-17-13
Location: Frisco, texas
Downloads: 0
Uploads: 0
Default Seasoning a PBC

My PBC will be delivered tomorrow. Is there any seasoning I need to do before my first cook? If so what do you suggest?
__________________
(2) Large BGE
Friscoag is offline   Reply With Quote


Unread 02-08-2013, 01:19 PM   #2
rwalters
On the road to being a farker
 
Join Date: 06-08-12
Location: Sacramento CA
Downloads: 0
Uploads: 0
Default

None!! Zip, zilch, nada ;-) You can be cooking in the thing within 30 minutes of receiving it if you want. Get ready, your gonna be blown away by its ease and YUM factor!!
__________________
Kamado Joe Big Joe -- Kamado Joe Classic -- PBC
rwalters is offline   Reply With Quote


Unread 02-08-2013, 01:20 PM   #3
Ron_L
Moderator

 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

I asked Noah and he said it wasn't needed, but I still sprayed mine down with Pam before the first cook.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

Unwrap me!
Smoke me!
Eat me!

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is online now   Reply With Quote


Unread 02-08-2013, 01:21 PM   #4
BobBrisket
Moderator
 
BobBrisket's Avatar
 
Join Date: 12-11-07
Location: El Paso, TX
Downloads: 0
Uploads: 0
Default

All I did was wipe down the inside of drum and lid with a rag lightly oiled with Canola oil. Some have sprayed it down with PAM. After that, just cook something in it and let the fats do the rest.
__________________
UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-K and DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up!
BobBrisket Jr.-MUDS, WSJ Silver

My BEST Compliment......"You're a good cooker, Dad!"--My Son.
Git Smokin, Dan!
BobBrisket is offline   Reply With Quote


Unread 02-08-2013, 01:46 PM   #5
flyingbassman5
is one Smokin' Farker
 
flyingbassman5's Avatar
 
Join Date: 11-26-12
Location: Saint Louis MO
Downloads: 0
Uploads: 0
Default

IMHO the best way to season it is to cook a fat pork butt on it and let the natural fat and juices do the seasoning. I got mine and fired it up with a bunch of brats and chicken thighs and then the next cook was ribs and a pork shoulder. She has a nice dark tan inside going on now!
__________________
18.5" OTS, 22.5" OTG, CB Silver(Rip), Vintage Coleman Bullet, Pit Barrel, UDS
flyingbassman5 is offline   Reply With Quote


Unread 02-08-2013, 01:54 PM   #6
Friscoag
Knows what a fatty is.
 
Join Date: 01-17-13
Location: Frisco, texas
Downloads: 0
Uploads: 0
Default

I'm doing some chicken's first. I have some high hopes on the chicken. I can't see changing my briskets or pork butt from my Egg.
__________________
(2) Large BGE
Friscoag is offline   Reply With Quote


Unread 02-08-2013, 02:27 PM   #7
Freddy j
is one Smokin' Farker
 
Join Date: 11-22-12
Location: Boston
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by Ron_L View Post
I still sprayed mine down with Pam before the first cook.
I've done this with all of my grills and smokers. Great advice.
__________________
[B]Big Joe Kamado[/B]
wsm mini
Freddy j is offline   Reply With Quote


Unread 02-08-2013, 03:54 PM   #8
rwalters
On the road to being a farker
 
Join Date: 06-08-12
Location: Sacramento CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Friscoag View Post
I'm doing some chicken's first. I have some high hopes on the chicken. I can't see changing my briskets or pork butt from my Egg.
Please let us know what you think of the chicken! I have not had chicken from a BGE...heard its great, but cannot imagine it being better than PBC chicken. Maybe equal?? Super curious to hear though.
__________________
Kamado Joe Big Joe -- Kamado Joe Classic -- PBC
rwalters is offline   Reply With Quote


Unread 02-08-2013, 06:37 PM   #9
awscwi
Knows what a fatty is.

 
Join Date: 05-30-11
Location: Chapin, SC
Downloads: 0
Uploads: 0
Default

Got Eight chicken halves on mine now, There gonna be goooood!
__________________
Shirley Fabrication 24X50 Patio (Tank) / Assassin Gravity Feed / Large BGE with Stoker / Pit Barrel Cooker / Thermapen
awscwi is online now   Reply With Quote


Unread 02-08-2013, 06:43 PM   #10
awscwi
Knows what a fatty is.

 
Join Date: 05-30-11
Location: Chapin, SC
Downloads: 0
Uploads: 0
Default

I've got a large BGE and it is GREAT.....but the PBC is easier to cook four chickens on. The taste is very close with the BGE getting the slight edge.
PBC is 1/3 to 1/4 the cost of the BGE, so you have to factor that in.

If the BGE broke tomorrow, i would have another one tomorrow night .



Quote:
Originally Posted by rwalters View Post
Please let us know what you think of the chicken! I have not had chicken from a BGE...heard its great, but cannot imagine it being better than PBC chicken. Maybe equal?? Super curious to hear though.
__________________
Shirley Fabrication 24X50 Patio (Tank) / Assassin Gravity Feed / Large BGE with Stoker / Pit Barrel Cooker / Thermapen
awscwi is online now   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 12:26 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts