Pit Barrel Cooker (PBC) Appreciation Thread - Page 540

ssv3 · 02-02-2018, 01:14 AM

Haven't had time to get in touch with Noah or Amber to mend the damaged lid but Jr. is still kicking arse

1lb-ers

In the Jr

Rice and some green stuff

Tender

Juicy

Excellent!! I'll be doing these again for sure

TealStBBQKing · 02-02-2018, 07:37 AM

It's been cold and snowy or cold and rainy here in Massachusetts but I've had enough. Haven't used my PBC in over a month but tonight I'm firing up for some chicken halves and more exciting I'm using my new skewer to make some roast beef from some bottom round. Will post pron later tonight.

AClarke44 · 02-02-2018, 02:39 PM

Guys.....I've seen a few posts recently about the thought or desire to adjust the vent cap (intake) in order to prevent lower temps. I wanted to remind you that increasing the temp in the PBC is very easy by cracking the lid. From just barely a crack for a small increase to opening it up about an inch or so for a pretty big increase, cracking the lid will get you a temp increase.
I only mention this because most of us bought the PBC to not have to adjust the intake on mosts cooks. So once you get yours set you can leave it alone. On the rare cooks you do that require a temp increase just crack the lid. Ok and if you need a lower temp, just get a magnet or glove or whatever and partially block the intake.

These are obviously just suggestions that, in my opinion, will help you keep your cook temps stable for your day to day PBC cooks. Obviously you can adjust whatever you see fit. After all it's your cooker!...

rs242 · 02-02-2018, 03:30 PM

Just a update on loading the pbc with 3 large packers. I called the pbc helpline, very nice ppl. She told me that 3 she thinks would be too much. Her main concern-was all the dripping fat, she was saying it might be too much and might smother the coals. She told me not to touch the intake, suggested I do 2 at a time. I told her at this point it’s too late already started trimming and dry brining. So she told just keep a eye on the temp if I see it dropping it’s probably because of the too much fat on the coals. Wish me luck!!

Edit: also she said there office was closed on the weekend (my cook will start tomorrow night) but if I had a grilling emergency (haha) I can call and leave a message and one of the owners would give me a call back.

BigKing · 02-02-2018, 05:14 PM

I was thinking three might be too much for keeping the coals free from too many drippings, but you never know until you try.

Just need to pack a tight basket like Sako mentioned.

Good luck!

Kanco Connection · 02-02-2018, 05:58 PM

RS, let us know how it goes! You’ve got me interested.

ssv3 · 02-02-2018, 06:26 PM

I still say you're going to be fine. Just have to keep an eye on it. That's all.

Surely three briskets can't be dripping more fat than three butts

TealStBBQKing · 02-02-2018, 06:49 PM

Chicken was dusted with Killer Hogs hot rub and it was out of the park. Small bird done in just over 90 minutes. Now the skewer worked fine but it was really close to the coals. There seemed to be an uneven cook from bottom to top and I'm really wishing I had bought the 10" skewers now. Biggest take away is I should have had the meat probe in the skewered roast to keep a better eye on it may have prevented the uneven cooks. Flavor was also incredible and I can't wait to make sandwiches for the week!

BigKing · 02-02-2018, 07:43 PM

Yeah...it should be fine but keeping an eye on it will be key.

I'll do butts all day long but i'm a little intimidated about two briskets at once, let alone three haha. The butt is just so forgiving, cheaper, and no real investment in prep time.

I get so pissed when I don't hit the sweet spot on a brisket, mainly because I hate the time it takes to trim it. Finally got a decent knife for Christmas though so it wasn't as painful last time.

ssv3 · 02-02-2018, 09:48 PM

WOT and let 'er rip.

Open up that intake.

The lid, like mentioned by Andrew is fine but as soon as you put it back temps stabilize again. You can't really crack the lid and let her go for extended amount of time becuase it'll burn the briskets. In comparison, opening up the intake a bit will aid greatly. My $.02 at least.

johnnylightnin · 02-03-2018, 10:41 AM

I’m loading up the PBC for the first time today (4 racks of back ribs and 4 half-chickens). Any rhyme or reason on what to hang where? Also, anybody ever done a plain salt and pepper prep on ribs? My mom is diabetic and I was trying to think of a way to keep the sugar down for her.

Sent from my iPhone using Tapatalk

LloydQ · 02-03-2018, 11:39 AM

Quote:

Originally Posted by johnnylightnin

I’m loading up the PBC for the first time today (4 racks of back ribs and 4 half-chickens). Any rhyme or reason on what to hang where? Also, anybody ever done a plain salt and pepper prep on ribs? My mom is diabetic and I was trying to think of a way to keep the sugar down for her.

Sent from my iPhone using Tapatalk

Maybe try banking the coals a little heavier on one side, and hang the ribs on the smaller side? I usually let the ribs go about 2 hours before adding the chicken.

ssv3 · 02-03-2018, 12:06 PM

Quote:

Originally Posted by johnnylightnin

I’m loading up the PBC for the first time today (4 racks of back ribs and 4 half-chickens). Any rhyme or reason on what to hang where? Also, anybody ever done a plain salt and pepper prep on ribs? My mom is diabetic and I was trying to think of a way to keep the sugar down for her.

Sent from my iPhone using Tapatalk

I'd do racks on one bar, chix on the other. Just space them out evenly to allow for smooth airflow and that's it. I've done S&P ribs and even chicken and they come out fantastic. I'll be honest, I was more shocked on how good the chicken tasted with jus S&P. If you want extra flavor maybe onion, garlic, a little paprika for color but S&P does just fine. Good luck.

The bottom rack was S&P only

S&P bottom rib

S&P chicken

johnnylightnin · 02-03-2018, 03:55 PM

Quote:

Originally Posted by ssv3

I'd do racks on one bar, chix on the other. Just space them out evenly to allow for smooth airflow and that's it. I've done S&P ribs and even chicken and they come out fantastic. I'll be honest, I was more shocked on how good the chicken tasted with jus S&P. If you want extra flavor maybe onion, garlic, a little paprika for color but S&P does just fine. Good luck.

The bottom rack was S&P only

S&P bottom rib

S&P chicken

Looks great! I went 2 parts pepper, 1 part salt, 1/2 part garlic and just a pinch of cloves.

Breezy day here, so I’m having to work to keep the temps up. I’ll load the chicken in 15 minutes or so. I imagine I’ll have to crack the lid to get the temps where they need to be,

Sent from my iPhone using Tapatalk

rs242 · 02-03-2018, 06:51 PM

Ok fellas it starts.

02-02-2018, 01:14 AM	#8086
ssv3 somebody shut me the fark up. Join Date: 07-25-12 Location: Los Angeles Name/Nickname : Sako	Cornish Game Hens on the still battered PBJ Haven't had time to get in touch with Noah or Amber to mend the damaged lid but Jr. is still kicking arse 1lb-ers In the Jr Rice and some green stuff Tender Juicy Excellent!! I'll be doing these again for sure __________________ LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod)

02-02-2018, 07:37 AM	#8087
TealStBBQKing Full Fledged Farker Join Date: 03-25-16 Location: Andover, MA Name/Nickname : Jeff	It's been cold and snowy or cold and rainy here in Massachusetts but I've had enough. Haven't used my PBC in over a month but tonight I'm firing up for some chicken halves and more exciting I'm using my new skewer to make some roast beef from some bottom round. Will post pron later tonight. __________________ Pit Barrel Cooker; Weber 22" Kettle; Gabbys Grill attachment; Weber Spirit Gas Grill

02-02-2018, 02:39 PM	#8088
AClarke44 Babbling Farker Join Date: 05-14-14 Location: Yukon, OK Name/Nickname : Andrew	Guys.....I've seen a few posts recently about the thought or desire to adjust the vent cap (intake) in order to prevent lower temps. I wanted to remind you that increasing the temp in the PBC is very easy by cracking the lid. From just barely a crack for a small increase to opening it up about an inch or so for a pretty big increase, cracking the lid will get you a temp increase. I only mention this because most of us bought the PBC to not have to adjust the intake on mosts cooks. So once you get yours set you can leave it alone. On the rare cooks you do that require a temp increase just crack the lid. Ok and if you need a lower temp, just get a magnet or glove or whatever and partially block the intake. These are obviously just suggestions that, in my opinion, will help you keep your cook temps stable for your day to day PBC cooks. Obviously you can adjust whatever you see fit. After all it's your cooker!... __________________ My cooker fleet: Recteq RT-700 Weber Spirit E-210 with GrillGrates 22.5 Crimson Weber Premium Char-Broil Big Easy Oil-Less Turker Fryer LoCo 80qt crawfish kit Re-homed cookers: Black Weber OTG (Happy Hapgood) Pit Barrel Cooker (PBC) Char-griller Akorn 28” Blackstone Pro Series Oklahoma Joe’s Bronco Check out the PBC Appreciation Thread! [url]http://www.bbq-brethren.com/forum/showthread.php?t=210239[/url]

02-02-2018, 03:30 PM	#8089
rs242 Got Wood. Join Date: 02-24-17 Location: Lk, nj	Pit Barrel Cooker (PBC) Appreciation Thread Just a update on loading the pbc with 3 large packers. I called the pbc helpline, very nice ppl. She told me that 3 she thinks would be too much. Her main concern-was all the dripping fat, she was saying it might be too much and might smother the coals. She told me not to touch the intake, suggested I do 2 at a time. I told her at this point it’s too late already started trimming and dry brining. So she told just keep a eye on the temp if I see it dropping it’s probably because of the too much fat on the coals. Wish me luck!! Edit: also she said there office was closed on the weekend (my cook will start tomorrow night) but if I had a grilling emergency (haha) I can call and leave a message and one of the owners would give me a call back.

02-02-2018, 05:14 PM	#8090
BigKing Full Fledged Farker Join Date: 06-27-16 Location: Belmont Shore, CA	I was thinking three might be too much for keeping the coals free from too many drippings, but you never know until you try. Just need to pack a tight basket like Sako mentioned. Good luck! __________________ Blackstone 36"/The Pit Barrel Cooker/Akorn Jr.

02-02-2018, 05:58 PM	#8091
Kanco Connection is One Chatty Farker Join Date: 06-28-17 Location: Colorado Springs, CO	RS, let us know how it goes! You’ve got me interested. __________________ Weber Performer Deluxe x 2 / PBC /RecTeq RT-590/ 18” Smokey Joe / Weber Spirit gasser

02-02-2018, 06:26 PM	#8092
ssv3 somebody shut me the fark up. Join Date: 07-25-12 Location: Los Angeles Name/Nickname : Sako	I still say you're going to be fine. Just have to keep an eye on it. That's all. Surely three briskets can't be dripping more fat than three butts __________________ LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod)

02-02-2018, 07:43 PM	#8094
BigKing Full Fledged Farker Join Date: 06-27-16 Location: Belmont Shore, CA	Yeah...it should be fine but keeping an eye on it will be key. I'll do butts all day long but i'm a little intimidated about two briskets at once, let alone three haha. The butt is just so forgiving, cheaper, and no real investment in prep time. I get so pissed when I don't hit the sweet spot on a brisket, mainly because I hate the time it takes to trim it. Finally got a decent knife for Christmas though so it wasn't as painful last time. __________________ Blackstone 36"/The Pit Barrel Cooker/Akorn Jr.

02-02-2018, 09:48 PM	#8095
ssv3 somebody shut me the fark up. Join Date: 07-25-12 Location: Los Angeles Name/Nickname : Sako	WOT and let 'er rip. Open up that intake. The lid, like mentioned by Andrew is fine but as soon as you put it back temps stabilize again. You can't really crack the lid and let her go for extended amount of time becuase it'll burn the briskets. In comparison, opening up the intake a bit will aid greatly. My $.02 at least. __________________ LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod)

02-03-2018, 10:41 AM	#8096
johnnylightnin Full Fledged Farker Join Date: 07-03-10 Location: Shreveport, LA	I’m loading up the PBC for the first time today (4 racks of back ribs and 4 half-chickens). Any rhyme or reason on what to hang where? Also, anybody ever done a plain salt and pepper prep on ribs? My mom is diabetic and I was trying to think of a way to keep the sugar down for her. Sent from my iPhone using Tapatalk __________________ Weber Kettle 22.5, Weber Genesis Silver, PBC, 18.5 WSM, Large BGE

02-03-2018, 06:51 PM	#8100
rs242 Got Wood. Join Date: 02-24-17 Location: Lk, nj	Ok fellas it starts.