Pit Barrel Cooker (PBC) Appreciation Thread

[SS13]

Originally Posted by BigKing

Of course, after posting in here how my temps are always good to go and I have no issues, the cooker ran lower than normal yesterday. I was thinking about the discussion on here about counting out briquettes and think I may have gone from 29 right to 40. Not sure. I also sprinkled the hot coals around the outside of the basket and kind of steered clear from the middle. Don't know if that was the difference or not but, regardless, she ran lower than normal yesterday.

13 pound brisket pre-trimming was at ~140 after five hours. Usually, I'm at 165 minimum after five hours. I also did three baby back racks. Took them off after 5 1/2 hours and they weren't completely done yet.

So I had people over as well. I wound up wrapping the ribs in foil and putting them in the oven. Turned out real good so I was able to save the day with some of the guests saying that this was the best I've made. There have been better ones, IMO, but I may have to give this wrapping another try as I've only done ribs on the PBC from start to finish.

No pics of the ribs as serving food 2 hours late doesn't lend itself to taking pictures of said food. The brisket went on at 10:45. Wrapped at around 4. Off the smoker at 8 and held until 10:15. So 11 1/2 hours from hanging to unwrapping.

Best brisket I've made yet and I was freaking out the whole time haha. Of course, everyone was gone by then so I didn't get to share it with everyone but the girlfriend got out of bed after I had her try some of the flat so she could tackle some point. Great for leftovers at work today. Don't know what I did wrong at the outset, but it turned out well in the end.

Looks like the cook was still a success, just not for your guests. I am still relatively new to the PBC, and it's my first quality smoker. However, I have been using a lot, and have noticed more consistent cooks and temps when spreading the hot coals like a blanket over the ones in the basket.

I would expect your ring configuration would cause lower temps since the hot coals are the heat source for the rest, it's a domino effect.

However, I might have to try your method if I am looking for longer, slower, cooks.

-just one dudes thoughts-

[Deebo]

Question for those who use a pizza pan for an ash pan. Do you have issues with the temp dropping after a while? When starting a cook, I follow Andrew's startup method when gives me a consistent temp of 275 once it gets settled in. After about two hours or so, I notice my temps starting to slowly drop. I end up having to crack the lid to get the temps to creep back up and then repeating that every hour or so.

I'm wondering if the pizza pan is affecting air flow since the Pit Barrel ash pan allows for air flow to the bottom of the coal basket but the pizza pan, having the raised outside ring inhibits that air flow to the bottom of the basket. Anybody else experience this? I ordered the Pit Barrel ash pan (should be here Friday) and am interested to see if I notice a difference with my temps staying at 275 longer.

[northeast bbqer]

Originally Posted by Deebo

Question for those who use a pizza pan for an ash pan. Do you have issues with the temp dropping after a while? When starting a cook, I follow Andrew's startup method when gives me a consistent temp of 275 once it gets settled in. After about two hours or so, I notice my temps starting to slowly drop. I end up having to crack the lid to get the temps to creep back up and then repeating that every hour or so.

I'm wondering if the pizza pan is affecting air flow since the Pit Barrel ash pan allows for air flow to the bottom of the coal basket but the pizza pan, having the raised outside ring inhibits that air flow to the bottom of the basket. Anybody else experience this? I ordered the Pit Barrel ash pan (should be here Friday) and am interested to see if I notice a difference with my temps staying at 275 longer.

No issues with temps dropping using this cake pan.
http://www.bbq-brethren.com/forum/sh...postcount=1403

[BigKing]

Originally Posted by SS13

Looks like the cook was still a success, just not for your guests. I am still relatively new to the PBC, and it's my first quality smoker. However, I have been using a lot, and have noticed more consistent cooks and temps when spreading the hot coals like a blanket over the ones in the basket.

I would expect your ring configuration would cause lower temps since the hot coals are the heat source for the rest, it's a domino effect.

However, I might have to try your method if I am looking for longer, slower, cooks.

-just one dudes thoughts-

Yeah...when I was dusted on bourbon at the end of the night, I thought I may have counted wrong but I'm leaning towards the placement of the hot coals.

Regardless, this is the best tasting brisket I've pulled off of here yet so no complaints!

[Thingfish]

You can always hang a second rack below the first (if dripping goodness doesn't bother you). I made some hangers for my original rack and hang it below the fancy hanging grate. Others have done it differently but have a similar arrangement.

Having said that, no man (or woman) should be limited to just one grill/smoker). Diversify!

[Stlsportster]

Hey Andrew! Stumbled across this thread today. Isn't it almost time for the Two Year Anniversary PBC Throwdown!!

http://www.bbq-brethren.com/forum/sh...sary+throwdown

[ssv3]

Originally Posted by Big-Joe

Ugh thats wives/women for ya...thats how it always works for me to. I just tell em its done when its done have another drink!! O and start earlier next time

Lol! At this point I've trained everyone well. "It's done when it's done. Quit whining or leave!"

Originally Posted by Stlsportster

Hanging grate and ash pan. Both are must do. Even with the hanging grate I still run out of space.

I do a lot of cooks with appetizers or salmon and fatties, etc. always out of space.

Today I used the hanging grate and put on a slab of ribs and two fatties. After the ribs were done i pulled the rack and flipped it and put in the abt and boneless skinless breasts. When the abts were done I put on bacon wrapped shrimp. Wish i had room to put on all of it.

Agreed. Hanging grate absolutely a must. You fit way more. These are two cooks just over the past weekend and you can def fit a lot if you get creative.

[ssv3]

Originally Posted by Deebo

Question for those who use a pizza pan for an ash pan. Do you have issues with the temp dropping after a while? When starting a cook, I follow Andrew's startup method when gives me a consistent temp of 275 once it gets settled in. After about two hours or so, I notice my temps starting to slowly drop. I end up having to crack the lid to get the temps to creep back up and then repeating that every hour or so.

I'm wondering if the pizza pan is affecting air flow since the Pit Barrel ash pan allows for air flow to the bottom of the coal basket but the pizza pan, having the raised outside ring inhibits that air flow to the bottom of the basket. Anybody else experience this? I ordered the Pit Barrel ash pan (should be here Friday) and am interested to see if I notice a difference with my temps staying at 275 longer.

I was using a cheapo pan from Wally World and now use the PBC ash pan and no difference at all. At times I used to get temps dropping also and I just cracked the lid a little or rotated the FB. I've noticed that it tends to do than when the PBC is packed full with food. Since that I've changed my method of starting the fire. I fill the basket full of coals, take some out and put in the chimney, get it going in the chimney and dump it right in the middle and close the lid, wait for clean smoke and hang the meat. Sort of like minion method.

I think the reason for dropping temps is charcoal not catching evenly and sometimes with bigger cuts (butt, briskets) the drippings put out the fire also. So if you've got nice, even fire going it eliminates any issues.

[ssv3]

Originally Posted by Thingfish

You can always hang a second rack below the first (if dripping goodness doesn't bother you). I made some hangers for my original rack and hang it below the fancy hanging grate. Others have done it differently but have a similar arrangement.

Having said that, no man (or woman) should be limited to just one grill/smoker). Diversify!

Absolutely! Old pic below with v1 PBC and some grill aren't in it.

[Deebo]

Originally Posted by ssv3

I was using a cheapo pan from Wally World and now use the PBC ash pan and no difference at all. At times I used to get temps dropping also and I just cracked the lid a little or rotated the FB. I've noticed that it tends to do than when the PBC is packed full with food. Since that I've changed my method of starting the fire. I fill the basket full of coals, take some out and put in the chimney, get it going in the chimney and dump it right in the middle and close the lid, wait for clean smoke and hang the meat. Sort of like minion method.

I think the reason for dropping temps is charcoal not catching evenly and sometimes with bigger cuts (butt, briskets) the drippings put out the fire also. So if you've got nice, even fire going it eliminates any issues.

Interesting. Thanks for the info! I've had the temp drop happen with only a couple racks of ribs going and also with a big ol' brisket going so I don't think the amount of food in it matters a bunch. I'll be doing a pork shoulder this weekend so I'll report back with pics and updates on the temp drop issue.

[ssv3]

Originally Posted by Deebo

Interesting. Thanks for the info! I've had the temp drop happen with only a couple racks of ribs going and also with a big ol' brisket going so I don't think the amount of food in it matters a bunch. I'll be doing a pork shoulder this weekend so I'll report back with pics and updates on the temp drop issue.

You're welcome and sounds good.

One other thing that came to mind is to make sure the airflow is unobstructed by positioning meats where heat/smoke can rise, baste and escape from the exhausts freely. IMO too many variables from wind, weather, humidity, the cuts you're cooking so I set it up accordingly. At times I even position the intake toward the wind and have great results. It's like forced induction and works very well.

[HoytFlinger]

Has anyone tried armadillo eggs in the PBC?

[Stlsportster]

No, but I've done cheese stuffed bacon wrapped meatballs and hundreds ot ABTs.

[Deebo]

Brethren, W.....T.....F?!?!?! We let this thread disappear?? We can't have that!! I KNOW there are some good PBC cooks goin on! I can't fire mine up till next weekend so let see some action!

[man_of_magic]

Originally Posted by Deebo

Brethren, W.....T.....F?!?!?! We let this thread disappear?? We can't have that!! I KNOW there are some good PBC cooks goin on! I can't fire mine up till next weekend so let see some action!

Ok ok did some medeterian style lambshanks yesterday......they rocked!

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