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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-14-2019, 07:07 AM | #9661 | ||
Got Wood.
Join Date: 10-16-14
Location: Houston Texas
Name/Nickname : Vince
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Quote:
Also, the common conception about putting all the hot coals in the middle of the fuel sounds good but when I see how much influence the air vent has on the burn pattern, I believe putting my coals on the far side of the basket and that away from the vent makes more sense - to me. This is not a Weber Kettle. Quote:
The PBC is not making decisions for you like a pellet cooker, it passively manages what you have provided. It can't improve anything, it is a limiting device. Give it something to limit.
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GMG Daniel Boone, Pit Barrel Cooker, Grills LG700, Smoke Hollow Vertical 44", Genesis Silver |
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06-16-2019, 05:11 AM | #9662 |
Knows what a fatty is.
Join Date: 05-15-19
Location: NE WI
Name/Nickname : Mark
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Well i made a porketta on the PBC yesterday and everything went as planned. i used the suggestions given in this thread and then waited an extra 10 minutes or so before putting on the meat & putting on the lid. The tenderloin was only on for 2 hours but the fire was consistent and smoke was coming out of the rebar holes the entire time. Thanks for the tips- they worked! One last question- do i have to buy a subscription to be able to post pics?
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06-16-2019, 09:24 AM | #9663 | |
somebody shut me the fark up.
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
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Grub sounds outstanding!
Quote:
Cheers!
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Hardware - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20) |
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Thanks from:---> |
06-16-2019, 07:11 PM | #9664 |
Got rid of the matchlight.
Join Date: 06-07-19
Location: KANSAS CITY
Name/Nickname : Matt
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Testing ability to post pictures
First cook, Ribs. I learned I need to learn how to cut ribs but the finished product was awesome!
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Thanks from: ---> |
06-16-2019, 07:19 PM | #9665 |
Got rid of the matchlight.
Join Date: 06-07-19
Location: KANSAS CITY
Name/Nickname : Matt
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Second Cook
Decided to smoke a Pork Butt. This is all new territory but was very happy with the finished product - first two cooks and just followed Noah's instructions, worked perfectly (using KBB and lighting as he shows with chimney).
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Thanks from: ---> |
06-16-2019, 07:30 PM | #9666 |
Got rid of the matchlight.
Join Date: 06-07-19
Location: KANSAS CITY
Name/Nickname : Matt
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Today
Watching my fellow Jayhawk lead the US Open (I'm on DVR so hopefully he still is when I type this...
Today I decided to cook a bunch of chicken, with some assorted brats and pork loins (are those the "fatty" that everyone says? I think it is). Mainly wanted to maximize the coals between lunch (wings) and dinner (chicken quarters, potatoes and corn on the cob). When I started, today, my temp was way higher than the first two. Mainly due to wind I think. But, I was cooking wings so I didn't care too much. I think I had them on a bit too long but they were damn good. I mixed a bit of Gates Extra hot with wing sauce and liked it - the Gates extra spicy is pretty hot but no one else was eating and I like it hot. Middle of the day was for boring stuff. Not much to show, didn't take pictures, etc. I did start potatoes and corn towards the end of this. Potatoes were great but I think some were too big, as some weren't cooked all the way through. Started with these hung, but moved it to grate when chicken quarters went on. Lots of temp fluctuations and I'm learning still. Skin on chicken wasn't crisp enough but all in all a good day and a third week with tons of leftovers to keep me from eating out. |
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06-17-2019, 04:45 AM | #9667 |
Knows what a fatty is.
Join Date: 05-15-19
Location: NE WI
Name/Nickname : Mark
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Dang that all looks good!
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06-17-2019, 05:18 AM | #9668 |
Knows what a fatty is.
Join Date: 05-15-19
Location: NE WI
Name/Nickname : Mark
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i usually post pics with google photos but it doesn't seem to work here; photobucket charges now so here is an attempt with flickr:
[url=https://flic.kr/p/2gfx27w] ah, success! thanks for the helpful link, shadow! but as you can see in the pic that's a fairly pitiful bed of coals in my cooker. i will let the basket really get going before i put the meat on in the future and i think i'll be good. again, i appreciate all the replies, and i'm enjoying the forum and the ppl here. |
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Thanks from: ---> |
06-17-2019, 06:43 AM | #9669 |
Babbling Farker
Join Date: 08-09-16
Location: Random Point In Time and Space
Name/Nickname : Parental Assigned Label
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I use imgur. Free and pretty easy.
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06-17-2019, 04:04 PM | #9670 |
Full Fledged Farker
Join Date: 03-25-16
Location: Andover, MA
Name/Nickname : Jeff
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It looks like the Pit Barrel Jr is off the market, the website only lists the Classic Pit Barrel for sale
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Pit Barrel Cooker; Weber 22" Kettle; Gabbys Grill attachment; Weber Spirit Gas Grill |
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06-17-2019, 06:03 PM | #9671 |
On the road to being a farker
Join Date: 02-03-17
Location: Avon, Massachusetts
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Yeah, the Jr hasn't really been available this year. Was for a short time but then there was a recall. Supposedly end of year it may return.
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[FONT="Verdana"]Pit Barrel Cooker Blackstone Patio Oven Weber Genesis E 310 Blackstone 28 Griddle[/FONT] |
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06-28-2019, 11:37 AM | #9672 |
Knows what a fatty is.
Join Date: 12-05-18
Location: Butternut, Wi
Name/Nickname : Jim
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I have read all the pages on this thread and I have to say seeing the cooks that have been done (especially from Sako) it would seem that if your only going to have 1 cooker this would be the one to have.
What do you all think?
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If you always do what you've always done, you'll always get what you've always gotten. Weber 26, PBC Jr |
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06-28-2019, 01:38 PM | #9673 | |
Full Fledged Farker
Join Date: 06-27-16
Location: Belmont Shore, CA
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Quote:
Probably the wrong website to be asking about only having one cooker hahaha. That being said, I believe most would say a Weber Kettle but I am biased towards the PBC.
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Blackstone 36"/The Pit Barrel Cooker/Akorn Jr. |
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06-28-2019, 07:17 PM | #9674 |
is One Chatty Farker
Join Date: 05-05-14
Location: Winter Park, FL
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I have a Weber 22 and a PBC Classic. My needs are met (and then some)!
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Weber One-Touch Silver 22.5 (1995) Pit Barrel Cooker - Original Version Potjie Pot cast iron 5 Gallon Thermoworks Smoke, Red "Backlit" Thermopen, Red ChefAlarm, Red Thermopop |
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06-29-2019, 03:23 AM | #9675 |
Is lookin for wood to cook with.
Join Date: 11-02-16
Location: Manasquan, NJ
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My PBC and my kettle have become my 2 main cookers. It’s hard to beat the flavor of ribs off the PBC. I just hang to desired color and bark, then wrap for tenderness (my wife likes them more tender). In fact, my wife requests food specifically off the PBC.
As far as lighting, I used a modified large coffee can and place my lit coals inside that, which rests right in the middle of the unlit coals. Then I just lift the can out and wala! a perfectly lit center that burns evenly. Last edited by Jackson Boys BBQ; 06-29-2019 at 03:37 AM.. |
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Thanks from: ---> |
Tags |
hanging meat, Hooking meat, Noah Glanville, PBC, PBJ, pit barrel cooker, pit barrel junior, pork butt, set it and forget it |
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