johnnylightnin
Full Fledged Farker
- Joined
- Jul 3, 2010
- Location
- Shreveport, LA
Hey there,
Looking into getting a PBJ as my first foray into "live fire" cooking. I'm short on space living in the city with a miniscule "yard" but I make it work.
I like the idea of the pit barrel because it is a little different and seems to be the most set and forget type of live fire cooker with the smallest learning curve. And it has the junior.
This thread has already been valuable for me, but if you had to describe what you love the most about the pit barrel vs a standard Weber, WSM, or even Oklahoma Joe, what would it be?
It’s easier than my WSM and I think the food tastes better. Capacity is another huge plus as far as ribs go.
I don’t think you’ll regret getting a PBC.
Sent from my iPhone using Tapatalk