Pit Barrel Cooker

[Biggun]

Thank you sir.

[rwalters]

Ok...had a chance to try tri tip on my PBC last week... tonight it was chicken. All I can say is WOW!!! This thing is CRAZY EASY!!! This thing turns out CRAZY GOOD FOOD!!! Even my wife looks at me with her first bite of chicken (with food in mouth), and says, "this is REALLY good chicken!" I am lovin this PBC.

[rwalters]

Had another opportunity to fire up the PBC today... actually used it as a grill to make 12 1/2 lb burgers. Turns out this lil thing can whip up some great burgers as well :-)

[Eatin Smoke]

Ok, ok.......I'm in. Just ordered mine........caved to peer pressure. I told my wife it's the Brethren's fault!

I need another cooker like I need...........never mind. Looking forward to breaking this in. Merry X-Mas to me!!

[flyingbassman5]

Originally Posted by Eatin Smoke

Ok, ok.......I'm in. Just ordered mine........caved to peer pressure. I told my wife it's the Brethren's fault!

I need another cooker like I need...........never mind. Looking forward to breaking this in. Merry X-Mas to me!!

LOL!!! That makes like 5 PBCs that have been sold because of just this thread.

And to think I was getting something totally different that few people have ever heard of!

[rwalters]

Originally Posted by Eatin Smoke

Ok, ok.......I'm in. Just ordered mine........caved to peer pressure. I told my wife it's the Brethren's fault!

I need another cooker like I need...........never mind. Looking forward to breaking this in. Merry X-Mas to me!!

Keep us posted bro!! Your gonna love it...so EASY!! And the foods YUMMO!!!

[PatioDaddio]

Gotta love it!

John

[Eatin Smoke]

So......my PBC has arrived in the Midwest and scheduled for delivery tomorrow! What should the first cook be?? I was thinking ribs but looking for other suggestions from those that have one of these.

Also, can you cut back on the amount of charcoal in the basket for shorter cooks or do they recommend always using a full basket as they describe in their videos? Thanks for any advice.....just trying to educate myself before it arrives.

[Vision]

Originally Posted by rwalters

This thing turns out CRAZY GOOD FOOD!!! Even my wife looks at me with her first bite of chicken (with food in mouth), and says, "this is REALLY good chicken!"

Why? Is this some new form of cooking...a mix between direct and indirect cooking?

[PatioDaddio]

Originally Posted by Eatin Smoke

So......my PBC has arrived in the Midwest and scheduled for delivery tomorrow! What should the first cook be?? I was thinking ribs but looking for other suggestions from those that have one of these.

Also, can you cut back on the amount of charcoal in the basket for shorter cooks or do they recommend always using a full basket as they describe in their videos? Thanks for any advice.....just trying to educate myself before it arrives.

I highly recommend a load of chicken halves and tri-tip for your maiden cook. Just use the PBC All-Purpose seasoning on the chicken, and their Beef & Game on the tri-tip, per their videos. I guarantee that it'll be the easiest, and probably one of the best meals you've had off of a grill or smoker in quite some time.

John

[PatioDaddio]

Originally Posted by Vision

Why? Is this some new form of cooking...a mix between direct and indirect cooking?

The best way that I can explain it is easily summed up in two words: stationary rotisserie. It cooks incredibly evenly with no tending, muss or fuss.

It really is one of those you-have-to-experience-it-to-believe-it things.

John

[Vision]

Originally Posted by PatioDaddio

The best way that I can explain it is easily summed up in two words: stationary rotisserie. It cooks incredibly evenly with no tending, muss or fuss.

It really is one of those you-have-to-experience-it-to-believe-it things.

John

If you have a piece of meat where one end is anywhere from 6" to 18" closer to the fire than the other, how can it cook evenly?

In the rib video, the ends near the fire look more done. I can't imagine what the brisket looked like since the point was hooked and the flat was closer to the fire (and it was getting some flare up).

The only advantage I could see is having the fat hit the fire and that add something. I'm trying to understand.

[PatioDaddio]

Originally Posted by Vision

If you have a piece of meat where one end is anywhere from 6" to 18" closer to the fire than the other, how can it cook evenly?

Go watch their tri-tip video and pay particular attention to close to the end where Noah slices the meat. He starts at the thin end and it's bumper-to-bumper perfectly medium-rare.

That's not fancy camera work or editing trickery. I get the same results at home every single time.

John

[Freddy j]

Just check out their site, nice units I must say. Too bad they don't make a mini, I could really use a mini.

[PatioDaddio]

P.S. I've cooked loinbacks where the thin end is literally 2-3" from the top of the coals and, yes, the little ribs on the thin end were crispy and charred, but not burnt. I'd serve those ribs to a KCBS judge any day (well, if they weren't "enhanced").

John