Pit Barrel Cooker (PBC) Appreciation Thread

AClarke44 · Oct 12, 2015

Oh man! I'm sorry to hear about your friend Sako! That's terrible news to receive!
Fortunately, nothing like that kept me from cooking, we just had too much going on and I decided it's best to put it off....plus my back yard area where I typically cook it getting re-done. I'll attach a pic. I'll show the finished pics when they are done. Probably later this week.

Deebo · Oct 12, 2015

I, too, am sorry for the loss of your friend, Sako. He was way too young! That really hits home since I'm 36!

I'll be firing up my PBC for a chicken cook on Thursday. Thinking about brining it the night before. I'll be using the all-purpose rub that came with the smoker. Got any brining suggestions?

AClarke44 · Oct 12, 2015

Deebo said:
I, too, am sorry for the loss of your friend, Sako. He was way too young! That really hits home since I'm 36!

I'll be firing up my PBC for a chicken cook on Thursday. Thinking about brining it the night before. I'll be using the all-purpose rub that came with the smoker. Got any brining suggestions?

I cant help you with brining, but I'd recommend Plowboys Yardbird rub. You can get it at Academy. The All-purpose rub isn't bad but I prefer Plowboys. Another rub I like is KosmosQ's Dirty bird. But that one needs to be ordered online.

Good luck! The PBC makes great chicken.

Fwismoker · Oct 12, 2015

Hey just checking in, Still am in a long non hanging funk although I did hang a couple of potatoes wrapped in foil the other day.......... sooo maybe....just maybe there is hope for me yet. :biggrin1:

skwerlee · Oct 13, 2015

Here's what I’ve done in order to help insure consistent cooks on my PBC. As most of you guys know the most crucial step in cooking on the PBC is a good light up procedure. Everything else about the cook is predicated off of that. After talking with Noah about some issues I was having with regards to cooks taking longer than they should I started doing what Noah personally does…which is the lighter fluid method. I soak a fully loaded basket of coals and immediately light them. I’m at 472ft of elevation and was having issues when letting the coals ash over for 15-20 minutes (that was too long). Now I only wait 12 minutes before I hang the meat and close her up. My cooks have improved drastically since employing this method. Also, now that I have a thermometer installed I simply crack the lid for a few minutes if I see temps fall off. Once I get the cooker up to around 280 it’ll stay there pretty well.

Deebo · Oct 13, 2015

AClarke44 said:
I cant help you with brining, but I'd recommend Plowboys Yardbird rub. You can get it at Academy. The All-purpose rub isn't bad but I prefer Plowboys. Another rub I like is KosmosQ's Dirty bird. But that one needs to be ordered online.

Good luck! The PBC makes great chicken.

I've heard good things about that Plowboys rub. I'll have to order some since we don't have an Academy around here. I wish we did cause I'd raid their fishing gear!! For this cook, I'll have to go with the All-Purpose rub but I'll use the Plowboys next time. I'll have to do some looking around to find some info on a brine for the bird.

jjjonz · Oct 13, 2015

skwerlee said:
Here's what I’ve done in order to help insure consistent cooks on my PBC. As most of you guys know the most crucial step in cooking on the PBC is a good light up procedure. Everything else about the cook is predicated off of that. After talking with Noah about some issues I was having with regards to cooks taking longer than they should I started doing what Noah personally does…which is the lighter fluid method. I soak a fully loaded basket of coals and immediately light them. I’m at 472ft of elevation and was having issues when letting the coals ash over for 15-20 minutes (that was too long). Now I only wait 12 minutes before I hang the meat and close her up. My cooks have improved drastically since employing this method. Also, now that I have a thermometer installed I simply crack the lid for a few minutes if I see temps fall off. Once I get the cooker up to around 280 it’ll stay there pretty well.

I agree 100%,you need hot coals from the start. I learned that long ago when I cooked on my mini wsm PBC style. Oh and I have had more consistant starts with lighter fluid.

ssv3 · Oct 13, 2015

AClarke44 said:
Oh man! I'm sorry to hear about your friend Sako! That's terrible news to receive!
Fortunately, nothing like that kept me from cooking, we just had too much going on and I decided it's best to put it off....plus my back yard area where I typically cook it getting re-done. I'll attach a pic. I'll show the finished pics when they are done. Probably later this week.

Thanks bud! Backyard is going to be sweet. :thumb:

ssv3 · Oct 13, 2015

Deebo said:
I, too, am sorry for the loss of your friend, Sako. He was way too young! That really hits home since I'm 36!

I'll be firing up my PBC for a chicken cook on Thursday. Thinking about brining it the night before. I'll be using the all-purpose rub that came with the smoker. Got any brining suggestions?

Thanks Deebo! Yep, I'm just a few years older myself and it's just crazy. Def way to young and everyone is still shocked. His dad was killed about the same age. Just total sadness man.

AClarke44 · Oct 13, 2015

Deebo said:
I've heard good things about that Plowboys rub. I'll have to order some since we don't have an Academy around here. I wish we did cause I'd raid their fishing gear!! For this cook, I'll have to go with the All-Purpose rub but I'll use the Plowboys next time. I'll have to do some looking around to find some info on a brine for the bird.

Check out KosmosQ's. Their Dirty Bird rub is great like I mentioned but they also have brining solutions. You can get a 1 lb bag of rub for $10. 2 bottles of Ployboys yard bird is about $11 and it'll take about 4 bottles to equal a 1lb bag. So the dirty bird is really cheaper too.... I don't remember the price of brining solutions.
Hey another thing you can do is create a thread in QTalk asking about chicken brines. I guarantee you'll get several recipes.

Bob C Cue · Oct 14, 2015

So Andrew how much is shipping on the 1 lb bag of Dirty Bird? I see on Amazon the price is $15.95 with Prime.

Thingfish · Oct 14, 2015

Thingfish · Oct 14, 2015

Deebo said:
I've heard good things about that Plowboys rub. I'll have to order some since we don't have an Academy around here. I wish we did cause I'd raid their fishing gear!! For this cook, I'll have to go with the All-Purpose rub but I'll use the Plowboys next time. I'll have to do some looking around to find some info on a brine for the bird.

Bass Pro also carries Plowboys Yardbird (and Plowboys Bovine Bold).

Fwismoker · Oct 14, 2015

Bob C Cue said:
So Andrew how much is shipping on the 1 lb bag of Dirty Bird? I see on Amazon the price is $15.95 with Prime.

Hi Bob, the cheapest shipping with Kosmos is $15 for the smallest of anything.

Bob C Cue · Oct 14, 2015

Fwismoker said:
Hi Bob, the cheapest shipping with Kosmos is $15 for the smallest of anything.

Thanks. Usually prefer to shop on Amazon when possible.

AClarke44 · Oct 14, 2015

Bob C Cue said:
So Andrew how much is shipping on the 1 lb bag of Dirty Bird? I see on Amazon the price is $15.95 with Prime.

Hey Bob! Welcome back!

I'm not sure about the shipping but what Keith is saying is probably correct. I ordered several things because I had that $30 Gift card. And it was $15 for shipping. I didn't realize it shipped from Oklahoma City until it had already shipped :shocked: apparently they are located about 20 min from me. Although I'm not sure I can buy direct from them. I should check into that! I still have plenty rub left though.

Bob C Cue · Oct 14, 2015

AClarke44 said:
Hey Bob! Welcome back!

I'm not sure about the shipping but what Keith is saying is probably correct. I ordered several things because I had that $30 Gift card. And it was $15 for shipping. I didn't realize it shipped from Oklahoma City until it had already shipped :shocked: apparently they are located about 20 min from me. Although I'm not sure I can buy direct from them. I should check into that! I still have plenty rub left though.

Thanks. I think I will give it a try. BTW, Gave the PBC a workout last weekend for a block party in my new neighborhood. Everyone seemed to enjoy the ribs. Good time was had by all as they say. A couple of people have UDS's so I think I moved into the right place.

AClarke44 · Oct 14, 2015

Bob C Cue said:
Thanks. I think I will give it a try. BTW, Gave the PBC a workout last weekend for a block party in my new neighborhood. Everyone seemed to enjoy the ribs. Good time was had by all as they say. A couple of people have UDS's so I think I moved into the right place.

Sounds great! Way to introduce yourself to the neighborhood! Oh and congrats on the new house!
I haven't cooked on my PBC for close to a month! :shocked:
But I did make a nice bourbon pecan pie on it and three racks of ribs last time I cooked.
I cooked a pork butt a couple weeks ago in my kettle for a change. Turned out amazing! :biggrin1:
Right now I'm fighting the urge (and I think I'm losing) to get a griddle. Lots of folks getting the Blackstone but I'm leaning towards the camp chef flat top grill/griddle.

Edit: if you are gonna order from KosmosQ's, order several things if the shipping is $15. It may be somewhat of a flat rate since Keith was saying $15 was their cheapest rate. I ordered 2 lbs of rub and a meat injector. Still $15 shipping.

Cibelo · Oct 15, 2015

Kansas City Spares

skwerlee said:
Here's what I’ve done in order to help insure consistent cooks on my PBC. As most of you guys know the most crucial step in cooking on the PBC is a good light up procedure. Everything else about the cook is predicated off of that. After talking with Noah about some issues I was having with regards to cooks taking longer than they should I started doing what Noah personally does…which is the lighter fluid method. I soak a fully loaded basket of coals and immediately light them. I’m at 472ft of elevation and was having issues when letting the coals ash over for 15-20 minutes (that was too long). Now I only wait 12 minutes before I hang the meat and close her up. My cooks have improved drastically since employing this method. Also, now that I have a thermometer installed I simply crack the lid for a few minutes if I see temps fall off. Once I get the cooker up to around 280 it’ll stay there pretty well.

I started 40 coals in a mini Weber chimney for 20 minutes. Then I spread them around evenly and I wait another 15 minutes with the lid off until almost all of the remaining coals have edges show edges starting to light. I put the rods in and the lid on for a few minutes. This is what my temps looked like on a recent cook. (sea level intake 1/4 open)

Ribs hanging at 1:55 PM PBC at 345 degrees temp dropping.

300 degrees at 2:10 PM.

288 degrees at 2:35 PM

295 degrees at 3:00 PM

302 degrees at 4:00 PM

297 degrees at 5:00 PM

297 degrees at 5:30 going to check ribs
Rib are done almost fall off the bones. I would have liked a little more chew. Maybe pulled them 15 or 20 minutes sooner.

Fatty on grate at 5:30 PM Temp running 325 average.

6:15 PM Fatty Internal Temp 129 degrees

6:50 PM Fatty Pulled at 171degrees IT. Grill At 325 degrees.

I stopped monitoring grill temp but it stayed hot for a long time after I stopped.

skwerlee · Oct 15, 2015

Has anyone done lobster on their PBC? I ran a search of this entire thread and got zero results.

Pit Barrel Cooker (PBC) Appreciation Thread

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