Pit Barrel Cooker (PBC) Appreciation Thread - Page 542

shishkabob · 02-05-2018, 09:09 AM

Well guys I just want to say thank you to all of you here, I haven't posted much since I joined but I lurk and read y'alls post for advice. This PBC is one cooking machine though. I've been doing smaller cooks like ribs, chicken, and even some pork belly on it while I learned it. last weekend I did my first long cook on it with a pork shoulder, and even though I had a little user caused mishap it still came out great. then yesterday for the game I did a big ol 16 lb brisket, and I honestly think it was the best brisket I've even done. Only thing I have an issue with was there were no left overs lol. I was skeptical of this style of cooker before, I grew up learning and smoking on a big offset stick burner so smoking with charcoal seemed weird to me, but wow this thing outs out amazing food consistently with little work. Sorry I haven't been taking pictures for you guys, but I will in the future. thanks again for all of y'alls tips and advice.

BigKing · 02-05-2018, 04:33 PM

Super Bowl cook was a huge success. Skewers are a game changer. Did around 50 wings just from using the space provided by the hanging grate whereas it would take so much cooking time to do that many when using the grate. Pork belly burnt ends were awesome as well. Pulled the brisket for the first time since it would be easier to eat for the party. PBC is amazing.

I also did 12 brats. Did a refuel for the first time once I pulled the pork belly off and put the brisket in the cooler. Just laid some foil down on the ground, pulled the basket out, put in some more wood chunks and filled it back up with KBB. Put it back in the barrel and let it go for 20 minutes or so before putting the wings and brats on. Worked like a charm.

Skewers though. I'm so stupid for not using them until now.

Bob C Cue · 02-05-2018, 06:33 PM

Big cook from BigKing! Nicely done sir!

ssv3 · 02-05-2018, 07:00 PM

Awesome cook BK!

rs242 · 02-05-2018, 10:20 PM

Just a little update on the PBC, and anyone thinking about getting a one. Before my big cook I was worried the pbc would not be able to handle 3 large packers, so I called them someone answered the phone and had a regular human being conversation about the cook she understood what a brisket was and told me she didn’t think the pbc would hold up. Her main concern was not as I had thought that it was simply too much meat, but rather 3 briskets is a lot of fat dripping and will smother the coals. She suggested going with just 2, I had already trimmed and dry brined 3 and needed to do them. She said I can call on the weekend if I have a “cooking emergency” and needed help even thought the office is closed. She explained that Noah will get back to me if I leave a message. And that’s what I did I called partly for the fun of calling a company’s owner cell phone number (it’s on the recording to call his cell if u need something) and have him deal with your problem. He called me back the next morning I missed his call he apologized for taking so long to get back to me and explained that he had was traveling and had spotty service (to back up what he was saying as he was talking it was very choppy). Anyway he answer my question about the temps, basically told me to crack the lid open for a half hour to get the coals burning. This is something I figured out on my own to get the bbq going and finish my cook. But my point here is the level of costumer service is something I have never seen in my life. I am very impressed and I just wanted to give that over to you guys.

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Kanco Connection · 02-05-2018, 11:21 PM

Yep. Great cooker + great customer service + fair price = solid deal.

Blue Kettle · 02-06-2018, 08:13 AM

I was curious, why is it you don't see the PBJ anywhere online yet except for PBC's own website whereas the original PBC is everywhere from Home Depot to Amazon to numerous other stores/sites? Are they having trouble meeting the demand for the Junior?

johnnylightnin · 02-06-2018, 12:51 PM

I don't have the ash pan yet and I noticed that after cooking a butt, there was a good bit of drippings that made it through the coal basket to the bottom of the PBC. Should I just let it roll, or try to clean it out. I don't want liquid and ash to result in rust. Any thoughts?

Thingfish · 02-06-2018, 01:23 PM

Quote:

Originally Posted by johnnylightnin

I don't have the ash pan yet and I noticed that after cooking a butt, there was a good bit of drippings that made it through the coal basket to the bottom of the PBC. Should I just let it roll, or try to clean it out. I don't want liquid and ash to result in rust. Any thoughts?

I would clean it out and get a 16" light duty pizza tray (they're around six bucks ... I got mine at a Gordon Food Service store). You can line that with aluminum foil for easy clean up. Getting it out is another challenge. Some have attached it to the fire basket. I got three lengths of light chain and attached to the pan rim. I had the chains meet in a key-ring in the middle. I have since replaced it with the official ash pan, but it worked fine as a temporary solution.

BigKing · 02-06-2018, 01:40 PM

RS - So how did the briskets turn out?

BKettle - I'd assume they are testing the market for PBJ prior to blowing it out across multiple outlets.

Johnny - Before I got the ash pan, I just lined the bottom with two layers of heavy duty foil.

rs242 · 02-06-2018, 01:49 PM

Quote:

Originally Posted by BigKing

RS - So how did the briskets turn out?

BKettle - I'd assume they are testing the market for PBJ prior to blowing it out across multiple outlets.

Johnny - Before I got the ash pan, I just lined the bottom with two layers of heavy duty foil.

Great! They where in the PBC for about 4 1/2 hours. I wrapped and went into oven at about 275 for another 5 hours. That was about 4 AM they went to resting in the oven till the game. Moist and delicious, some parts where fall apart soft. I’m not sure if that was from over cooking or the Long resting period. My friends job was to stay up with them and pull them out when they are ready, I think he let one go till IT of 215 (he fell asleep)

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BigKing · 02-06-2018, 03:17 PM

That's awesome! Good to know that three is doable with a tad bit of tinkering.

I took mine on Sunday to 210-15 IT and then three hours in more foil and the towels but I planned on shredding. Hard to know if yours fell apart due to initial cook or the long hold, like you said.

I just had a couple of the pulled brisket sliders for lunch...I might need to shred the brisket more often. Nice to get the point and the flat all mixed together.

D&D BBQ · 02-07-2018, 11:23 AM

Quote:

Originally Posted by johnnylightnin

I don't have the ash pan yet and I noticed that after cooking a butt, there was a good bit of drippings that made it through the coal basket to the bottom of the PBC. Should I just let it roll, or try to clean it out. I don't want liquid and ash to result in rust. Any thoughts?

I recommend getting the ash pan too or least using a pizza pan. In addition, I recommend something a Gateway drum guy told me to do about grease cleanup that’s cheap and easy:
1) Go to Autozone or similar store and get a bag of Floor Dry pellets that gear heads use to cleanup oil spills. Non-toxic and they don’t catch fire.
2) Line the PBC bottom with about a 1/4” of pellets. Then cook as usual.
3) Every few cooks I scoop out the grease soaked pellets that are invariably mixed with ash with a dedicated Petmate pooper scooper from Amazon. Takes a few seconds.

In addition to soaking up grease, I theorize that the layer of pellets act as a sort of insulation against the ash causing rust... At least, I haven’t noticed any yet and I do keep the PBC under my porch roof which helps.

SS13 · 02-09-2018, 12:49 PM

Happy Friday, or in my case and I hope yours too...

FriBday as in Friday Rib Day OR

F-RIB-Day OR

F*in RIB DAY!!!

Full slab of beef and 3 racks of baby backs going on in about 2 hours.

thirdeye · 02-09-2018, 01:13 PM

Quote:

Originally Posted by D&D BBQ

I recommend getting the ash pan too or least using a pizza pan. In addition, I recommend something a Gateway drum guy told me to do about grease cleanup that’s cheap and easy:
1) Go to Autozone or similar store and get a bag of Floor Dry pellets that gear heads use to cleanup oil spills. Non-toxic and they don’t catch fire.
2) Line the PBC bottom with about a 1/4” of pellets. Then cook as usual.
3) Every few cooks I scoop out the grease soaked pellets that are invariably mixed with ash with a dedicated Petmate pooper scooper from Amazon. Takes a few seconds.

In addition to soaking up grease, I theorize that the layer of pellets act as a sort of insulation against the ash causing rust... At least, I haven’t noticed any yet and I do keep the PBC under my porch roof which helps.

Is this floor dry you're talking about some kind of clay that absorbs grease?
We have some at work but they look like kitty litter and kind of spongy.

02-05-2018, 06:33 PM	#8118
Bob C Cue Quintessential Chatty Farker Join Date: 05-16-14 Location: St. Louis, MO	Big cook from BigKing! Nicely done sir! __________________ MAK 1Star Weber OTG Pit Barrel Cooker Thermapen Classic Thermoworks Smoke [I]Ephesians 2:8-9 For by grace you have been saved through faith. And this is not your own doing; it is the gift of God, not a result of works, so that no one may boast[/I].

02-05-2018, 07:00 PM	#8119
ssv3 somebody shut me the fark up. Join Date: 07-25-12 Location: Los Angeles Name/Nickname : Sako	Awesome cook BK! __________________ 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)

02-05-2018, 11:21 PM	#8121
Kanco Connection is One Chatty Farker Join Date: 06-28-17 Location: Colorado Springs, CO	Yep. Great cooker + great customer service + fair price = solid deal. __________________ Weber Performer Deluxe x 2 / PBC /RecTeq RT-590/ 18” Smokey Joe / Weber Spirit gasser

02-06-2018, 12:51 PM	#8123
johnnylightnin Full Fledged Farker Join Date: 07-03-10 Location: Shreveport, LA	I don't have the ash pan yet and I noticed that after cooking a butt, there was a good bit of drippings that made it through the coal basket to the bottom of the PBC. Should I just let it roll, or try to clean it out. I don't want liquid and ash to result in rust. Any thoughts? __________________ Weber Kettle 22.5, Weber Genesis Silver, PBC, 18.5 WSM, Large BGE

02-06-2018, 01:40 PM	#8125
BigKing Full Fledged Farker Join Date: 06-27-16 Location: Belmont Shore, CA	RS - So how did the briskets turn out? BKettle - I'd assume they are testing the market for PBJ prior to blowing it out across multiple outlets. Johnny - Before I got the ash pan, I just lined the bottom with two layers of heavy duty foil. __________________ Blackstone 36"/The Pit Barrel Cooker/Akorn Jr.

02-05-2018, 09:09 AM	#8116
shishkabob Found some matches. Join Date: 12-02-17 Location: Houston, TX Name/Nickname : Anthony	Well guys I just want to say thank you to all of you here, I haven't posted much since I joined but I lurk and read y'alls post for advice. This PBC is one cooking machine though. I've been doing smaller cooks like ribs, chicken, and even some pork belly on it while I learned it. last weekend I did my first long cook on it with a pork shoulder, and even though I had a little user caused mishap it still came out great. then yesterday for the game I did a big ol 16 lb brisket, and I honestly think it was the best brisket I've even done. Only thing I have an issue with was there were no left overs lol. I was skeptical of this style of cooker before, I grew up learning and smoking on a big offset stick burner so smoking with charcoal seemed weird to me, but wow this thing outs out amazing food consistently with little work. Sorry I haven't been taking pictures for you guys, but I will in the future. thanks again for all of y'alls tips and advice.

02-05-2018, 10:20 PM	#8120
rs242 Got Wood. Join Date: 02-24-17 Location: Lk, nj	Just a little update on the PBC, and anyone thinking about getting a one. Before my big cook I was worried the pbc would not be able to handle 3 large packers, so I called them someone answered the phone and had a regular human being conversation about the cook she understood what a brisket was and told me she didn’t think the pbc would hold up. Her main concern was not as I had thought that it was simply too much meat, but rather 3 briskets is a lot of fat dripping and will smother the coals. She suggested going with just 2, I had already trimmed and dry brined 3 and needed to do them. She said I can call on the weekend if I have a “cooking emergency” and needed help even thought the office is closed. She explained that Noah will get back to me if I leave a message. And that’s what I did I called partly for the fun of calling a company’s owner cell phone number (it’s on the recording to call his cell if u need something) and have him deal with your problem. He called me back the next morning I missed his call he apologized for taking so long to get back to me and explained that he had was traveling and had spotty service (to back up what he was saying as he was talking it was very choppy). Anyway he answer my question about the temps, basically told me to crack the lid open for a half hour to get the coals burning. This is something I figured out on my own to get the bbq going and finish my cook. But my point here is the level of costumer service is something I have never seen in my life. I am very impressed and I just wanted to give that over to you guys. Sent from my iPhone using Tapatalk

02-06-2018, 08:13 AM	#8122
Blue Kettle Full Fledged Farker Join Date: 12-23-17 Location: Oklahoma Name/Nickname : TK	I was curious, why is it you don't see the PBJ anywhere online yet except for PBC's own website whereas the original PBC is everywhere from Home Depot to Amazon to numerous other stores/sites? Are they having trouble meeting the demand for the Junior?

02-06-2018, 03:17 PM	#8127
BigKing Full Fledged Farker Join Date: 06-27-16 Location: Belmont Shore, CA	That's awesome! Good to know that three is doable with a tad bit of tinkering. I took mine on Sunday to 210-15 IT and then three hours in more foil and the towels but I planned on shredding. Hard to know if yours fell apart due to initial cook or the long hold, like you said. I just had a couple of the pulled brisket sliders for lunch...I might need to shred the brisket more often. Nice to get the point and the flat all mixed together. __________________ Blackstone 36"/The Pit Barrel Cooker/Akorn Jr.

02-09-2018, 12:49 PM	#8129
SS13 Knows what a fatty is. Join Date: 01-06-17 Location: US	It's FRIDAY...or FRIBDAY...see what I did there Happy Friday, or in my case and I hope yours too... FriBday as in Friday Rib Day OR F-RIB-Day OR *Fin RIB DAY!!!** Full slab of beef and 3 racks of baby backs going on in about 2 hours.