Pit Barrel Cooker (PBC) Appreciation Thread - Page 659

BigKing · 05-20-2020, 04:27 PM

It seems gnarly that there could even be a lemon. It's a barrel with a hole at the bottom and some rebar.

I wonder if you recorded your entire lighting process and sent it to them if it would help. I called them the first time I cooked on it and they were fantastic, even providing me specific instructions based on where I lived since the CSR knew my area.

Has to be maddening to have the thing consistently run super hot when a giant selling point is how easy it is.

stickbit · 05-20-2020, 05:02 PM

Hey Rib Rub - that sucks. I was frustrated as well...once I got the lid sealing correctly it all comes down to the bottom vent being set for your elevation and most importantly your lighting technique. That is pretty much it. Once I got that lid sealed so the smoke only comes out from rebar holes things really came together.

The PBC official starting method works...I use a modified version where I dump the coals after the top most coals start to turn white, and then I leave the lid off and let it burn wide open for 10 mins or so...then I put the lid on, leave rebars out and go another 10 mins...finally after that 10 mins is up I insert rebars and hang meat. This way I get a temp spike 350-420 degrees, and then after maybe 15 mins or so it drops down to 320-275 range. Anyways the main point of my post is to mention the lid and leave a couple gasket placement photos.

Kanco Connection · 05-20-2020, 10:07 PM

Dang, RibRub. I can feel your frustration and hate you’re struggling. Totally understand it when you’re losing time and money and effort trying to do something you love.
Wonder if you have a friend nearby with the PBC? Or maybe one of the Brethren in your hood you can connect with? Or possibly a comp in your area—lots of teams use PBCs only as chicken cookers but I’m sure they know their way around it otherwise. I don’t know. Really wish I could help you. If this thread can’t assist you then it can’t be done. Hunsaker is a legit alternative.

pharp · 05-20-2020, 10:13 PM

Can you elaborate on your customer service experience?

Kanco Connection · 05-23-2020, 01:08 PM

smoked a couple butts and a turkey breast on the PBC. Butts were great but the turkey breast was what the kiddos were grabbing as fast as I could slice it

pharp · 05-23-2020, 04:49 PM

Quote:

Originally Posted by Kanco Connection

smoked a couple butts and a turkey breast on the PBC. Butts were great but the turkey breast was what the kiddos were grabbing as fast as I could slice it

Looks fantastic!

golfnutgps · 05-24-2020, 11:56 PM

I finally was able to cook 2 racks of St. Louis style ribs on the pbc today. Kept it simple as this was my first cook. Just used the PBC Beef & Game pit rub. Followed the lighting method from the PBC website. At 3 hrs, I checked the ribs but it didn't pass the bend test and the toothpick test so I left it for another hour. Pulled at exactly 4 hrs and let it rest. I just have to say that the ribs were amazing. Here's a pic. Sorry if its a little blurry as my phone sucks. I did have a little issue with water dripping on the bottom of the PBC though. I dont know what caused it but I will have to look at that some other day. https://imgur.com/a/dYMXCn8

Tbro · 05-25-2020, 12:57 PM

Hey, All
I have a question about my PBC. They say the cooker usually runs at 275 to 310 *F. At what location in the cooker are they talking about? I have my temperature probe centered in the middle of the barrel and can never seem to get above 250*, and usually closer to 225*. I have my bottom vent set correctly, but even when I open it more the temperature doesn’t change? I Followed PBC lighting instructions, use kingsford briquettes, can’t figure it out.

TealStBBQKing · 05-25-2020, 01:15 PM

Quote:

Originally Posted by Tbro

Hey, All
I have a question about my PBC. They say the cooker usually runs at 275 to 310 *F. At what location in the cooker are they talking about? I have my temperature probe centered in the middle of the barrel and can never seem to get above 250*, and usually closer to 225*. I have my bottom vent set correctly, but even when I open it more the temperature doesn’t change? I Followed PBC lighting instructions, use kingsford briquettes, can’t figure it out.

How many brickettes are you starting with?

pharp · 05-25-2020, 01:17 PM

Quote:

Originally Posted by Tbro

Hey, All
I have a question about my PBC. They say the cooker usually runs at 275 to 310 *F. At what location in the cooker are they talking about? I have my temperature probe centered in the middle of the barrel and can never seem to get above 250*, and usually closer to 225*. I have my bottom vent set correctly, but even when I open it more the temperature doesn’t change? I Followed PBC lighting instructions, use kingsford briquettes, can’t figure it out.

Do you have meat on the rack? It is a small area so airflow And meat placement can affect it.

Tbro · 05-25-2020, 01:30 PM

Teal St,
I always level the pan with briquettes, pull out 40 and put into the chimney, when those are white I dump them into the pan.
Pharp,
right now I have a 10lb brisket going, but it’s hanging (no grate). Plenty of open space.

TealStBBQKing · 05-25-2020, 01:32 PM

Quote:

Originally Posted by Tbro

Teal St,
I always level the pan with briquettes, pull out 40 and put into the chimney, when those are white I dump them into the pan.
Pharp,
right now I have a 10lb brisket going, but it’s hanging (no grate). Plenty of open space.

I would open up the bottom vent a soft hammer touch at a time till you get the temp you want. Trying to go up in temperature is a lot easier than trying to get the barrel back down

pharp · 05-25-2020, 01:34 PM

Quote:

Originally Posted by Tbro

Teal St,
I always level the pan with briquettes, pull out 40 and put into the chimney, when those are white I dump them into the pan.
Pharp,
right now I have a 10lb brisket going, but it’s hanging (no grate). Plenty of open space.

Crack the lid if you need to raise the temp. Once you get where you want and put the lid back on...if the temp starts going back down open the bottom a little at a time til it stops.

TealStBBQKing · 05-25-2020, 01:35 PM

Quote:

Originally Posted by pharp

Crack the lid if you need to raise the temp. Once you get where you want and put the lid back on...if the temp starts going back down open the bottom a little at a time til it stops.

+1 better advice than mine

Tbro · 05-25-2020, 01:37 PM

I put the brisket on at 10:20 this morning, and now (1:30) it’s at 136*, so it seems to be cooking ok? I just don’t understand where PBC is getting their temperature readings? In the past I’ve done my briskets in my CookShack, this is my first try in the PBC. I’ve done other cook in this thing, chicken, ribs, and the temps always seem to run around 225-250*

05-20-2020, 04:27 PM	#9871
BigKing Full Fledged Farker Join Date: 06-27-16 Location: Belmont Shore, CA	It seems gnarly that there could even be a lemon. It's a barrel with a hole at the bottom and some rebar. I wonder if you recorded your entire lighting process and sent it to them if it would help. I called them the first time I cooked on it and they were fantastic, even providing me specific instructions based on where I lived since the CSR knew my area. Has to be maddening to have the thing consistently run super hot when a giant selling point is how easy it is. __________________ Blackstone 36"/The Pit Barrel Cooker/Akorn Jr.

05-20-2020, 10:07 PM	#9873
Kanco Connection is One Chatty Farker Join Date: 06-28-17 Location: Colorado Springs, CO	Dang, RibRub. I can feel your frustration and hate you’re struggling. Totally understand it when you’re losing time and money and effort trying to do something you love. Wonder if you have a friend nearby with the PBC? Or maybe one of the Brethren in your hood you can connect with? Or possibly a comp in your area—lots of teams use PBCs only as chicken cookers but I’m sure they know their way around it otherwise. I don’t know. Really wish I could help you. If this thread can’t assist you then it can’t be done. Hunsaker is a legit alternative. __________________ Weber Performer Deluxe x 2 / PBC /RecTeq RT-590/ 18” Smokey Joe / Weber Spirit gasser

05-23-2020, 01:08 PM	#9875
Kanco Connection is One Chatty Farker Join Date: 06-28-17 Location: Colorado Springs, CO	smoked a couple butts and a turkey breast on the PBC. Butts were great but the turkey breast was what the kiddos were grabbing as fast as I could slice it __________________ Weber Performer Deluxe x 2 / PBC /RecTeq RT-590/ 18” Smokey Joe / Weber Spirit gasser

05-24-2020, 11:56 PM	#9877
golfnutgps Found some matches. Join Date: 08-08-19 Location: Rocklin, CA Name/Nickname : Dodo	I finally was able to cook 2 racks of St. Louis style ribs on the pbc today. Kept it simple as this was my first cook. Just used the PBC Beef & Game pit rub. Followed the lighting method from the PBC website. At 3 hrs, I checked the ribs but it didn't pass the bend test and the toothpick test so I left it for another hour. Pulled at exactly 4 hrs and let it rest. I just have to say that the ribs were amazing. Here's a pic. Sorry if its a little blurry as my phone sucks. I did have a little issue with water dripping on the bottom of the PBC though. I dont know what caused it but I will have to look at that some other day. https://imgur.com/a/dYMXCn8 __________________ Weber Kettle, Blackstone 36" Griddle, Pit Barrel Cooker

05-25-2020, 12:57 PM	#9878
Tbro On the road to being a farker Join Date: 05-17-19 Location: Pillager, MN. Name/Nickname : Tom	Hey, All I have a question about my PBC. They say the cooker usually runs at 275 to 310 F. At what location in the cooker are they talking about? I have my temperature probe centered in the middle of the barrel and can never seem to get above 250, and usually closer to 225*. I have my bottom vent set correctly, but even when I open it more the temperature doesn’t change? I Followed PBC lighting instructions, use kingsford briquettes, can’t figure it out. __________________ Recteq 590, Weber Performer, Weber 22, PBC, Blackstone 17.

05-20-2020, 10:13 PM	#9874
pharp Banned Join Date: 04-11-16 Location: Fayetteville, AR	Can you elaborate on your customer service experience?

05-25-2020, 01:30 PM	#9881
Tbro On the road to being a farker Join Date: 05-17-19 Location: Pillager, MN. Name/Nickname : Tom	Teal St, I always level the pan with briquettes, pull out 40 and put into the chimney, when those are white I dump them into the pan. Pharp, right now I have a 10lb brisket going, but it’s hanging (no grate). Plenty of open space. __________________ Recteq 590, Weber Performer, Weber 22, PBC, Blackstone 17.

05-25-2020, 01:37 PM	#9885
Tbro On the road to being a farker Join Date: 05-17-19 Location: Pillager, MN. Name/Nickname : Tom	I put the brisket on at 10:20 this morning, and now (1:30) it’s at 136, so it seems to be cooking ok? I just don’t understand where PBC is getting their temperature readings? In the past I’ve done my briskets in my CookShack, this is my first try in the PBC. I’ve done other cook in this thing, chicken, ribs, and the temps always seem to run around 225-250 __________________ Recteq 590, Weber Performer, Weber 22, PBC, Blackstone 17.