Pit Barrel Cooker (PBC) Appreciation Thread

[Rib Rub]

I am sure it has been talked about many time in here but I was on the Facebook page for PBC and they had cookout with Kosmos Q and B&B Charcoal. Now I read Kingsford was the preferable charcoal, is B&B now the goto? I actually use B&B pellets for the smoker, but I have never seen the Charcoal. IS that that same company?

 

[AClarke44]

I am sure it has been talked about many time in here but I was on the Facebook page for PBC and they had cookout with Kosmos Q and B&B Charcoal. Now I read Kingsford was the preferable charcoal, is B&B now the goto? I actually use B&B pellets for the smoker, but I have never seen the Charcoal. IS that that same company?

B&B does make pellet fuel so I'm going to assume yes.....
I doubt PBC will change their "go to" coal, but many of us here use brands other than Kingsford. I, for one, use Stubb's. In my opinion, any briquette you use will probably work. If you are wanting to use B&B, I say go for it. Just make sure to use the briquettes and not the lump especially since you are already getting temps higher than you want.

 

[Kanco Connection]

Here’s a minor but slightly interesting take from one of the more well-known grilling/smoking gurus on the internet:

The guy from Ballistic BBQ says (on his PBC brisket video) that the PBC is the only smoker he uses wood chips in because it’s so efficient. (Now, it’s possible he’s just a shill for PBC, but I have no reason to doubt his sincerity on this.)

I’ve receive plenty of wood chips as gifts from well-meaning folks and they’ve just sat in my garage for years, but I’ve started using them from time to time on the PBC and I get good results. I think chunks are still the way to go if you’re going to add wood, but chips really seem to be a decent option if you already have them.

At least I have a viable use for mine now.

 

[Rib Rub]

Here’s a minor but slightly interesting take from one of the more well-known grilling/smoking gurus on the internet:

The guy from Ballistic BBQ says (on his PBC brisket video) that the PBC is the only smoker he uses wood chips in because it’s so efficient. (Now, it’s possible he’s just a shill for PBC, but I have no reason to doubt his sincerity on this.)

I’ve receive plenty of wood chips as gifts from well-meaning folks and they’ve just sat in my garage for years, but I’ve started using them from time to time on the PBC and I get good results. I think chunks are still the way to go if you’re going to add wood, but chips really seem to be a decent option if you already have them.

At least I have a viable use for mine now.

When I bought mine it says the same thing on one of the instruction books. It says only a handful of chips are needed. I went out and bought a few bags of chunks, so I have allot of wood to burn now.

A quick question for anybody who knows. I notice that people soak the chips in water, what is the reason for that? Also would you do the same for chunks?

 

[Kanco Connection]

The theory is soaking helps smolder instead of just burning up. Meathead makes a convincing argument for not soaking. My own experience tells me it’s not worth it. So I don’t. Seems like soaking chips would make more sense than chunks but I don’t do either.

 

[Pedro7]

I’ve receive plenty of wood chips as gifts from well-meaning folks and they’ve just sat in my garage for years, but I’ve started using them from time to time on the PBC and I get good results.

I knew I wasnt the only one... I use the chips up when I'm only cooking something for an hour or so. Chicken breasts, wings, steaks, etc. Anything long i'm using chunks.

 

[BigKing]

Anyone ever skewer a naked fatty?

 

[Kanco Connection]

And no.

 

[Thingfish]

Anyone ever skewer a naked fatty?

I have. I put together a base clamp for one of my skewers and hung the fatty along with some chicken halves. It worked, though gravity did make it a bit bell-shaped. My image host is down so I can't post a pic, but you get the idea.

 

[ssv3]

Me too in the PBJ. As long as you're running hot enough and the fatty is not too thick, it'll clasp itself.

 

[BigKing]

Awesome. Haven't done a rib cook in a long time so I was thinking about doing one this weekend. Can't decide if I will go half-grate or all hanging since I'm not sure if it will be a three or a six rack cook. Have a couple of sausage rolls I bought a few weeks back and want to get them out of the fridge and smoked up.

Thanks for the info.

 

[Rib Rub]

Me too in the PBJ. As long as you're running hot enough and the fatty is not too thick, it'll clasp itself.

Haha, that is great! If it can be done, Sako did it!

How does the pit barrel rub compare to others?? Something you would buy again? I got my sample, but I am loving Oakridge Dominator at the moment to use anything else!

 

[BigKing]

I'll have a couple of hung fatties this weekend and will let you know if I screw up and lose them to the fire basket.

Six racks of ribs as well. Going to try and give them a little more attention than usual and rotate them at least once throughout the cook so they are all done at the same time.

Love that feeling when its been a few weeks and you know you are going to be smoking tomorrow.

 

[LloydQ]

I did 7 slabs for work lunch today, and sure enough, the rebar with 4 slabs were noticably less done than the rebar with 3. Rotating sounds like a good idea.

 

[AClarke44]

Haha, that is great! If it can be done, Sako did it!

How does the pit barrel rub compare to others?? Something you would buy again? I got my sample, but I am loving Oakridge Dominator at the moment to use anything else!

I like the beef and game rub and have bought it a couple times...It's a salty rub if you like those.

 

[Pedro7]

I like the beef and game rub and have bought it a couple times...It's a salty rub if you like those.

Agreed. They B&G and the AP are good, but are definitely on the salty side.

 

[ssv3]

Haha, that is great! If it can be done, Sako did it!

How does the pit barrel rub compare to others?? Something you would buy again? I got my sample, but I am loving Oakridge Dominator at the moment to use anything else!

I like the beef and game rub a lot though I must say it was even better in the earlier days. Noah's rubs are savory and I love savory rubs. Not into sweet stuff much only here and there.

 

[ssv3]

Fellas,

I've been doing griddle burgers far too long and yesterday I did a copy cat TX Double Whopper from BK on the PBJ. It was off the hook charbroiled goodness with perfect smoky flavor and an amazing crust.

Full thread is in QTalk

I burned mesquite

Freshly ground chuck

 

[AClarke44]

Looks great Sako! I haven't tried burgers on the PBC yet!

 

[ssv3]

Looks great Sako! I haven't tried burgers on the PBC yet!

Thanks Andrew! It had been a while for me. PBC does amazing burgers since the grate sits so high and with hot enough fire it's true char broil. With the lid on it melts the cheese to a perfection. Just perfect IMO.