Pit Barrel Cooker (PBC) Appreciation Thread

[stickbit]

Originally Posted by johnnylightnin

That’s all she wrote. Love this cooker!


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food looks incredible Johnny.....NICE COOK! THOSE RIBS!!

Gonna try Royal Oak lump charcoal this weekend for the first time...can't wait! I watched a How to BBQ Right video where Malcolm Reed simply loads basket with lump and lights two starter cubes right in basket and cooks some fantastic ribs. Anyone tried this method?

[Kanco Connection]

Yep. Good to have you back, Johnny.

[bkeaver]

Hey everyone, figured I'd join this party. Currently have a 22.5" WSM and just ordered a PBC yesterday. Can't wait to start cooking in it.

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[Kanco Connection]

Originally Posted by bkeaver

Hey everyone, figured I'd join this party. Currently have a 22.5" WSM and just ordered a PBC yesterday. Can't wait to start cooking in it.

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Welcome to the party, bkeaver

[Bob C Cue]

Originally Posted by Kanco Connection

Welcome to the party, bkeaver

Ditto. Have you signed up for the PBC Appreciation Thread snipe hunt yet?

[electron_si]

For those of you that cook with lump, are you able to run below 300? If so what brand of llump and where is your intake set?

[AClarke44]

Originally Posted by electron_si

For those of you that cook with lump, are you able to run below 300? If so what brand of llump and where is your intake set?

I haven't ran all lump but I'd say Using all lump it's doubtful to get below 300. Possibly 300-315 maybe. But really those temps aren't bad either. Some folks don't even monitor temps and get great results. I wouldn't be surprised if a few of them are running at 325°

[Kanco Connection]

Originally Posted by electron_si

For those of you that cook with lump, are you able to run below 300? If so what brand of llump and where is your intake set?

I’ve used all lump except for the dregs of some leftover briqs from a previous kettle or PBC cook. Still runs high 200s as long as I put the lid on pretty quick and don’t use quite as much starter charcoal. So, instead of heaping the small size chimney with regular briqs as normal, I’ll just fill it full of lump and not heap it. I’ve done it a few times now and it generally behaves itself. But I have had to put a welding glove over the intake a couple times to settle it down for a short time.

Using B&B lump and Western.

[Pedro7]

I'd bet we've all been here. Pack up the Jeep for a bachelor party. Had my BBQ stuff packed days before. You've checked your list, you've checked it twice. You have everything. Friday night comes. Time to prep your brisket. OH MY GOSH I FORGOT TO PACK MY PBC HOOKS. Ok. Be calm. Just put it on the rack. It will be fine. And it was :) Missed taking pics of the burnt ends and they disappeared rapidly, but this was a 17lb CAB Choice. Rubbed with SPOG and Meat Church Holy Cow. Did a bit of injection with Meat Church as well. smoked with Hickory and Mesquite.

Early bird gets the worm.



Brisket time.


4 hours later, wrapping time.


7 hours later after rest. Slicing time.




Also did some ribs and a smoked Kielbasa.


Had 13 happy dudes.

[ssv3]

Nailed it Pete! Awesome smoke ring. I've said it before and I've said it again, PBC makes the best brisket behind a stick burner. My best/easiest briskets have been off the PBC.

[electron_si]

Originally Posted by Kanco Connection

I’ve used all lump except for the dregs of some leftover briqs from a previous kettle or PBC cook. Still runs high 200s as long as I put the lid on pretty quick and don’t use quite as much starter charcoal. So, instead of heaping the small size chimney with regular briqs as normal, I’ll just fill it full of lump and not heap it. I’ve done it a few times now and it generally behaves itself. But I have had to put a welding glove over the intake a couple times to settle it down for a short time.

Using B&B lump and Western.

Thanks for the info. I’ve been going back and forth between a Hunsaker and a PBC. I want a blackstone down the road too so I’m thinking maybe a PBC and a blackstone. This thread is a really great resource.

The only drawback to the PBC for me is less temp adjustability compared to a Hunsaker.

[Kanco Connection]

Originally Posted by Pedro7

I'd bet we've all been here. Pack up the Jeep for a bachelor party. Had my BBQ stuff packed days before. You've checked your list, you've checked it twice. You have everything. Friday night comes. Time to prep your brisket. OH MY GOSH I FORGOT TO PACK MY PBC HOOKS. Ok. Be calm. Just put it on the rack. It will be fine. And it was :) Missed taking pics of the burnt ends and they disappeared rapidly, but this was a 17lb CAB Choice. Rubbed with SPOG and Meat Church Holy Cow. Did a bit of injection with Meat Church as well. smoked with Hickory and Mesquite.

Early bird gets the worm.



Brisket time.


4 hours later, wrapping time.


7 hours later after rest. Slicing time.




Also did some ribs and a smoked Kielbasa.


Had 13 happy dudes.

Awesome cook!

[LloydQ]

Good looking grub, Pedro!

[AClarke44]

Originally Posted by electron_si

Thanks for the info. I’ve been going back and forth between a Hunsaker and a PBC. I want a blackstone down the road too so I’m thinking maybe a PBC and a blackstone. This thread is a really great resource.

The only drawback to the PBC for me is less temp adjustability compared to a Hunsaker.

From my understanding the Hunsaker is quite a bit more expensive. You are right though about temp adjustability. I mean you can somewhat do it with the PBC but you'll be doing things like cracking the lid for increased temps and using something to partially block the intake for lower temps. However, most PBC owners just get it pretty well dialed in on a temp (or temp range) and use that for 99% of their cooks. For me that's 275-300.

Sako (ssv3) owns a PBJ and a Hunsaker. Maybe he can help you determine the right way to go. Oh, he also has a Blackstone....

[Pedro7]

Originally Posted by AClarke44

From my understanding the Hunsaker is quite a bit more expensive. You are right though about temp adjustability. I mean you can somewhat do it with the PBC but you'll be doing things like cracking the lid for increased temps and using something to partially block the intake for lower temps. However, most PBC owners just get it pretty well dialed in on a temp (or temp range) and use that for 99% of their cooks. For me that's 275-300.

Sako (ssv3) owns a PBJ and a Hunsaker. Maybe he can help you determine the right way to go. Oh, he also has a Blackstone....

I've found the more I mess with it, the worse it cooks. I was doing it a lot in the beginning trying to get it to a temp I wanted and was just fighting it the whole time. It's best to light it up, close the lid, and let it do it's thing. It will settle in at 275-300. I don't use a smoker temp probe ever except maybe around the 6+ hour mark when it may need charcoal. If it's reading over 250 with my Smoke probe through one of the holes I don't touch it. Start getting to 225 or below and I may throw some coals in.