Pit Barrel Cooker (PBC) Appreciation Thread

[Kanco Connection]

never done a deep clean or scrape. just empty the ash. but I've been considering scraping the sides since there really is a lot of buildup.

 

[LooseGoose]

What do y'all do as a regular maintenance routine? I use the ash pan and it seems to catch about 75% of the ash, but I've never really cleaned the bottom of the PBC out. There's a lot of drippings down there. How thoroughly should I clean down there? The sides and lid are well seasoned, but I'm starting to get concerned over the build-up at the bottom.

TIA

I don't have an ash pan. Before I empty the ashes I have a little hoe that I use to give the bottom a couple of scrapes to loosen excess debris. After a couple years that's kept the buildup to a minimum.

 

[EpOxY]

Anyone have tips/pics about how to hang wings? I see a lot of pictures of wings on the grate, but the beauty of the PBC is being able to hang things vertically.

I've searched and seen a few comments here and there, but there are like 600 posts in this thread. Has anyone already bookmarked a way to do this?

 

[TealStBBQKing]

I feel like someone used the hanging basket and I thought no saw another person using the hanging skewers to hang wings too. Maybe Sako?

 

[Evil-g]

My nephew seemed to be really interested in my PBC so I told him I would send him one. Sent him a PBJ a couple days ago, he’s kind of like meh. I’m about to tell him to sell it or I’ll come to Cincinnati and take it back.

Now he does 3 kids under 3 so I guess I understand. He’ll get the bug soon.

 

[Mike in Roseville]

My nephew seemed to be really interested in my PBC so I told him I would send him one. Sent him a PBJ a couple days ago, he’s kind of like meh. I’m about to tell him to sell it or I’ll come to Cincinnati and take it back.

Now he does 3 kids under 3 so I guess I understand. He’ll get the bug soon.

Meh for a free PBJ? Yeah take it back.



Send him pictures of your food in the meantime.

 

[TealStBBQKing]

I've got two kids under 4 and I couldn't imagine a more perfect smoker. There is no need to check temperature or fiddle with dampers. Light charcoal, put in food, wait; that is perfect for busy parents

 

[BigKing]

As for hanging wings, you can run into problems with rubbery skin where the wings are touching each other. I've just dealt with it since I only hang when I need to do a bunch of them quickly. I've always received better results putting them on the grate.

 

[Rib Rub]

I'm pretty new to the cooker but I see no reason for a gasket. My lid is gunked up enough I almost have to pry it off

I have had mine for a couple of years and I cannot cook anything in this thing as it destroys everything I cook. Now before anybody says I am doing it wrong, I have watched every you tube video, I have read every advise page, I have tried it all. I have experimented with all kids of tips and tricks and the thing will not settle down, it cooks wide open. I made ribs on it a month ago and I went out to check on it an hour later and the ribs looked like they had been on there for 6 hours, they were pulled completely back and were charred black, this was one hour. This can be said for everything I cook in it, the only thing I have had luck with is a whole chicken. So I ordered a new lid thinking maybe the lid was warped as I always see smoke coming out and even with the new lid I am still having the same results. I am ready to throw it in the trash because I have lost so much money and ruined so many dinners with this thing, IMO it is not worth the risk anymore. I don’t know what else to do. Somebody said they used gasket and it fixed it, I dont know what else to do. The customer service is worthless and I told them so. To be honest I am looking at a 55 gallon Gateway right now. I think I am going to put this pit barrel to the curb and get a drum smoker. It just sucks because I see so many people that have great results, but then I see others like me that just have nothing but problems.

 

[johnnylightnin]

I have had mine for a couple of years and I cannot cook anything in this thing as it destroys everything I cook. Now before anybody says I am doing it wrong, I have watched every you tube video, I have read every advise page, I have tried it all. I have experimented with all kids of tips and tricks and the thing will not settle down, it cooks wide open. I made ribs on it a month ago and I went out to check on it an hour later and the ribs looked like they had been on there for 6 hours, they were pulled completely back and were charred black, this was one hour. This can be said for everything I cook in it, the only thing I have had luck with is a whole chicken. So I ordered a new lid thinking maybe the lid was warped as I always see smoke coming out and even with the new lid I am still having the same results. I am ready to throw it in the trash because I have lost so much money and ruined so many dinners with this thing, IMO it is not worth the risk anymore. I don’t know what else to do. Somebody said they used gasket and it fixed it, I dont know what else to do. The customer service is worthless and I told them so. To be honest I am looking at a 55 gallon Gateway right now. I think I am going to put this pit barrel to the curb and get a drum smoker. It just sucks because I see so many people that have great results, but then I see others like me that just have nothing but problems.

I hate to hear that. I really hate to hear that the customer service has been worthless. I've had the opposite experience on both fronts.

Here's hoping they make it right or give you a refund. Sounds like you got a lemon.

 

[BigKing]

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]

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]

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]

Can you elaborate on your customer service experience?

 

[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

 

[pharp]

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]

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]

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]

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]

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.