SmokerKing
is One Chatty Farker
sucks, nasty
Pit Barrel Cooker (PBC) Appreciation Thread
- Thread starter AClarke44
- Start date
sucks, nasty
Kanco Connection
is Blowin Smoke!
The consensus is that the meat dripping produce a taste that is a bit like Brazilian steakhouse flavor—not so much a classic smoke flavor. But you can achieve all the smoke flavor you want, depending on type and amount of wood you add to the cook. Most people find this flavor profile to be incredible.
Stlsportster
Babbling Farker
The smoke flavor from my PBC is stronger than from my stickburner, but not as clean. The flavor is a mixture of charcoal, wood chunks, and drippings. It's unique...not just like a WSM with a water pan or a reverse flow stickburner.
Overall that flavor is stronger to me than straight wood.
Overall that flavor is stronger to me than straight wood.
Stlsportster
Babbling Farker
You trying to corner the market? Worried about Noah having low inventory??
Bob C Cue
Quintessential Chatty Farker
That's not very nice ...
Yea it sucks bad! Even the average backyard Joes think so too.
Here's proof on Amazon alone.
Here's proof on Amazon alone.
SmokerKing
is One Chatty Farker
Corner what market??????
I was referring to the burnt fat smoke and taste post by el luchador, just prior to my post...
AClarke44
Babbling Farker
Not sure what your motive is but this is not the thread to try and trash or take off topic. The purpose of the thread is for those of us who own the cooker to discuss cooks, mods, tricks, tips, etc. If you motive is to bash the cooker, please start your own thread for that purpose. Otherwise please post something relevant as we all know that food cooked in the PBC does not suck.....
SmokerKing
is One Chatty Farker
Motive? WTF?
Reading is fundamental.
For the second time, I was referring to the smoky fat flavor from fat dripping on the fire....regardless of cooker .....jeez ...try reading before you post...
About 11 or 12 years ago, in a review for another drum cooker, Danny Gaulden mentioned drums duplicate open pit barbecue, and referred to smells produced from drums as the Grandpaw smell. That hit home as 'Pa taught me how to barbecue in the 60's. I immediately bought two. Here is my Grandpa and Great Uncle tending an open pit likely in the 50's.
AClarke44
Babbling Farker
I'm pretty sure I read and understood exactly what was being asked. Maybe you should reread the original question. Drippings from the meat (which includes fat) is the primary way PBC owners get smoke flavor in their food. And that's what the question was asking. How strong is that smoke flavor. Stlsportster also read the question as I did and answered it perfectly.
Maybe your post was not meant how we all took it but you've made 1 post in this thread out of nearly 8000 posts and it did not appear as if it was meant to be helpful.
Either way we need to move on from this and get back on topic!
Kanco Connection
is Blowin Smoke!
About 11 or 12 years ago, in a review for another drum cooker, Danny Gaulden mentioned drums duplicate open pit barbecue, and referred to smells produced from drums as the Grandpaw smell. That hit home as 'Pa taught me how to barbecue in the 60's. I immediately bought two. Here is my Grandpa and Great Uncle tending an open pit likely in the 50's.
Thirdeye, that pic is a classic! So cool. I'd hang that for sure.
Coat
is one Smokin' Farker
chicken in the Snow today. Spatchcocked it because I wasn't sure how to hang it. Honestly it cooked more directionally than I expected it to. But ...the bird turned out great. Tried posting pic but getting error messages from the brethren server.
)
AClarke44
Babbling Farker
Cut the chicken in half and hang it through the breasts. If you go to the PBC website there's a video of cooking chicken. I've found that to be the easiest way....
Edit....Here I'll help you out https://www.pitbarrelcooker.com/resources/signature-chicken/
Kanco Connection
is Blowin Smoke!
+1^
I spatchcock and throw on the grates, too, but hanging does seem easier and gives room for more food.
I spatchcock and throw on the grates, too, but hanging does seem easier and gives room for more food.
northeast bbqer
Full Fledged Farker
I have spatchcocked and hung on 2 hooks before, instead of cutting in halves.
Kanco Connection
is Blowin Smoke!
OK, I don't sell people on the PBC at Sako's rate, but it's worth mentioning my father-in-law got himself a PBC after one meal off the PBC! And he already has multiple cookers, including the BGE. His first cook last week was ribs and he loved them. He's doing chicken today, which should be a home run, too.
