Pit Barrel Cooker (PBC) Appreciation Thread

HogGrog · Jan 7, 2020

Leg of Lamb

Hola! A lot of lamb posts lately, here’s mine.

7.5lb bone-in leg, olive oil, S&P, and garlic.

2.5 hrs on PBC at 330ish with apple wood and mostly lump with briquette starters. It finished faster than my wife’s nap, and rested in tin foil for an hour. Very juicy and tasty. Forgot the plated pics, something else to work on this year! Thanks.

Bob C Cue · Jan 29, 2020

HogGrog said:
Hola! A lot of lamb posts lately, here’s mine.

7.5lb bone-in leg, olive oil, S&P, and garlic.

2.5 hrs on PBC at 330ish with apple wood and mostly lump with briquette starters. It finished faster than my wife’s nap, and rested in tin foil for an hour. Very juicy and tasty. Forgot the plated pics, something else to work on this year! Thanks.

Thank looks amazing!

Deebo · Jan 29, 2020

Twisted T's Q said:
anyone here about pbc puttig out a 55 gal model ?

Yes I did. I was JUST about to pull the trigger on a 55 gal Gateway until I heard about the possibility of a 55 gal PBC coming soon.

PUNKem733 · Jan 29, 2020

Deebo said:
Yes I did. I was JUST about to pull the trigger on a 55 gal Gateway until I heard about the possibility of a 55 gal PBC coming soon.

What? Where is this info coming from? How long will it take?

TealStBBQKing · Jan 30, 2020

I've got a small 1.75 lbs pork shoulder I'm planning on doing this weekend. Never done one this small anyone have a time frame idea?

AClarke44 · Jan 30, 2020

TealStBBQKing said:
I've got a small 1.75 lbs pork shoulder I'm planning on doing this weekend. Never done one this small anyone have a time frame idea?

Just a guess but I’d say 2 hours maybe. 2 and a half?

TealStBBQKing · Jan 31, 2020

Thanks! An answer from the Godfather himself none the less!!

luberconn · Feb 6, 2020

teal, i just saw your coals concerns from a couple months ago. i've done several long cooks now and have run into my temps dropping drastically a few times. it can happen on large cuts of meat from juices putting out coals and clogging ash.

or if your coals are stacked 3 high or more, after they start burning out, they drop down between the basket grate and ash pan, thus choking out the air flow from beneath the coals. my solution has been to pick up the ash basket and drop/shake it. this disburses the ashes and opens up a gap between basket and ash pan. i use a heat resistant glove or i use my fire poker tool that came with my chiminea.

i've used several types of briquettes and lump. i keep going back to KBB. i've used kbb, royal oak, stubbs, weber premium and all produce a lot of ash on long cooks.

luberconn · Feb 6, 2020

Pork belly burnt ends

First time making these bad boys. They are a new favorite. Made this batch for super bowl and they did not last long. got ate up real quick.

pharp · Feb 6, 2020

PBC is not doing a 55 model.

PUNKem733 · Feb 6, 2020

pharp said:
PBC is not doing a 55 model.

I chatted with them about 4-5 days ago, they said they are, and to stay tuned for more info. I hope it's like a 3 week wait, and not 6-8 months.

Deebo · Feb 7, 2020

pharp said:
PBC is not doing a 55 model.

This is definitely incorrect.

Stlsportster · Feb 18, 2020

Check out the qtalk post by MotoEric

https://www.bbq-brethren.com/forum/showthread.php?t=278974

Pitmaster T · Feb 19, 2020

https://youtu.be/-yNHesh8O9s

TealStBBQKing · Feb 20, 2020

I know Noah and His company say you don't have to clean the PBC but does anyone out there give it an annual scrape down or does everyone just do the damp cloth wipe down that the company website describes.

Stlsportster · Feb 20, 2020

Had mine since 2016. Never been scraped.

You can see the natural patina in this recent pic. Doesn’t seem to impact the ribs.

pharp · Mar 2, 2020

pharp said:
PBC is not doing a 55 model.

I was wrong. Stay tuned.

PUNKem733 · Mar 2, 2020

TealStBBQKing said:
I know Noah and His company say you don't have to clean the PBC but does anyone out there give it an annual scrape down or does everyone just do the damp cloth wipe down that the company website describes.

I never have, had mine for close to 5 years with MANY cooks.

bald · Mar 8, 2020

Love the PBC, especially on babybacks. Just 3 hours to how I like them ( clean bone with some texture on the bite)

Cleric40 · Mar 12, 2020

PBJ High temp issues

Hi all, Newbie here but hoping for some help.

Just received my PBJ a few weeks ago and been trying to get the hang out it.

First couple of cooks followed the directions to a T but everything seemed to be running so hot!

Here's where i am with my latest cook on right now:

Vent: Essentially closed (as much as it will)--I'm at sea level
Starting briqs: 10... with 12 minute heat up/burn time in chimney
Lid right on after dumping, and Quickly throwing food on. Not leaving lid open too much

Temps rise and rise and after an 45mins , temps at 380!

I know its supposed to be a set and forget but its roasting all my Meat so fast!!

Any suggestions on how to bring the temps down to the estimated temps PBC says it operates at ~270-310?

Pit Barrel Cooker (PBC) Appreciation Thread

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