Pit Barrel Cooker (PBC) Appreciation Thread - Page 651

Kanco Connection · 11-29-2019, 03:50 PM

Looks great, Jim. I bet it came out tasty

luberconn · 12-06-2019, 06:42 PM

Been a while since I've posted here. Nice to see people are still cookin'! Thanksgiving turkey was a hit, as always. :) 15lb bird with oak wood chunks and a southwest chipotle rub.

TealStBBQKing · 12-06-2019, 06:45 PM

Quote:

Originally Posted by luberconn

Been a while since I've posted here. Nice to see people are still cookin'! Thanksgiving turkey was a hit, as always. :) 15lb bird with oak wood chunks and a southwest chipotle rub.

Wow! That bird looks awesome

luberconn · 12-06-2019, 06:48 PM

Quote:

Originally Posted by TealStBBQKing

Wow! That bird looks awesome

appreciate it! i think the rub really helped with that! has a nice coloring to it. didn't monitor temps. just cooked it until it hit about 163 in the thick of the breast and hit it with cooking spray every hr. about 3.5hr total cook time.

here is the before pic.

RDC · 12-08-2019, 06:55 PM

Here is my first addition to this thread.

This is my third cook on my new PBC. First was a rack of ribs. They came out awesome! Second was a 10# turkey. My wife said it was a little too "smokey" for her. My son and I loved it.

Tonight was a pheasant.

My son shot this bird yesterday. It was his first pheasant.

I helped him make a rub of: black pepper, Kosher salt, smoked paprika, and brown sugar.

He spread some vegetable oil over the bird and then applied the rub.

I setup the PBC with a half load of charcoal.

2 hours later, the bird hit 160*F.

It came out super moist and juicy.

Ray

TealStBBQKing · 12-08-2019, 08:13 PM

What are people using for charcoal/lump? I've been having some real issues with KBB getting really ashy; it's snuffing out and clogging my basket (I have the ash pan). Cooked ribs today (temp in the teens) and even though I had good temps I had to poke the charcoal a couple times to get the ash off live coals. Charcoal lasted a lot shorter than normal which could have been from the cold temps but I use my PBC all year round and haven't experienced this issue too much in the past.

Long story short should I stick with Kingsford or are there suggestions for readily available different brands that work in the PBC?

RDC · 12-08-2019, 08:44 PM

I'm far from an expert on the PBC, but I've had pretty decent results using the Royal Oak brand charcoal briquettes. My wife has a dislike for the taste of Kingford, but finds the Royal Oak palatable.

The other thing that I did to my charcoal basket, was to use stainless steel fender washers and 2" x 1/4 / 20 bolts to raise the bottom of the basket away from the floor of the PBC. I noticed that there was not a lot of room for airflow on a long cook. I think this helps.

Regards,

Ray

pharp · 12-08-2019, 10:03 PM

Quote:

Originally Posted by TealStBBQKing

What are people using for charcoal/lump? I've been having some real issues with KBB getting really ashy; it's snuffing out and clogging my basket (I have the ash pan). Cooked ribs today (temp in the teens) and even though I had good temps I had to poke the charcoal a couple times to get the ash off live coals. Charcoal lasted a lot shorter than normal which could have been from the cold temps but I use my PBC all year round and haven't experienced this issue too much in the past.

Long story short should I stick with Kingsford or are there suggestions for readily available different brands that work in the PBC?

I have literally done hundreds of cooks with KBB and never had a problem. Did your charcoal get wet or anything?

TealStBBQKing · 12-09-2019, 08:42 AM

Quote:

Originally Posted by pharp

I have literally done hundreds of cooks with KBB and never had a problem. Did your charcoal get wet or anything?

No it was perfectly dry. I'm wondering if I'm being too Yankee cheap and using fire bricks for a half basket cook. Maybe the fire bricks are preventing the ash from dropping properly; but I remember my last brisket cook last winter I had serious issues with fat drippings and ash clogging build up. Also my charcoal might be old because last Home Depot sale I stocked up.

Pedro7 · 12-13-2019, 12:56 PM

Quote:

Originally Posted by TealStBBQKing

No it was perfectly dry. I'm wondering if I'm being too Yankee cheap and using fire bricks for a half basket cook. Maybe the fire bricks are preventing the ash from dropping properly; but I remember my last brisket cook last winter I had serious issues with fat drippings and ash clogging build up. Also my charcoal might be old because last Home Depot sale I stocked up.

Does charcoal being old make a difference? I'm still using KBB from last year as well, but don't think I've noticed any real difference. I had to fight my PBC on thanksgiving with my turkey as well, but I figured it was probably just drips from a brined turkey plus the cold. Still got it done adn the turkey came out amazing, just had to crack the lid every so often.

AClarke44 · 12-13-2019, 07:16 PM

Quote:

Originally Posted by TealStBBQKing

No it was perfectly dry. I'm wondering if I'm being too Yankee cheap and using fire bricks for a half basket cook. Maybe the fire bricks are preventing the ash from dropping properly; but I remember my last brisket cook last winter I had serious issues with fat drippings and ash clogging build up. Also my charcoal might be old because last Home Depot sale I stocked up.

I don't think it was the half basket and fire bricks. I've used that method a lot with good results. I will say however I never use it for a cook over about 3-4 hours. Usually they are short cooks and mainly chicken.
Could be old coal or maybe just a bad batch?? Having said that, I don't use KBB for anything other than the initial lighting of coals. I've been using Royal Oak lately since I can't find Stubb's anymore.

hs106 · 12-13-2019, 11:45 PM

Moving and can't take my PBC with me. If anyone in the Las Vegas area wants one, please PM me.

tom b · 12-14-2019, 08:13 PM

Impulse buy alert! It may have been alcohol induced but I miss a barrel cooker, just pulled the trigger on a new PBC.

Stand by for plenty of??????

AClarke44 · 12-14-2019, 08:50 PM

Quote:

Originally Posted by tom b

Impulse buy alert! It may have been alcohol induced but I miss a barrel cooker, just pulled the trigger on a new PBC.

Stand by for plenty of??????

Awesome Tom! It'll be a great addition to your arsenal of cookers! Looking forward to seeing what you cook up in the PBC!

foam2 · 12-15-2019, 07:10 AM

I’ve had my PBC for many years and all the turkey photos recently made me curious to hear if anyone has tried hanging their turkey feet side down rather than breast side down? Would there be a difference?

11-29-2019, 03:50 PM	#9751
Kanco Connection is One Chatty Farker Join Date: 06-28-17 Location: Colorado Springs, CO	Looks great, Jim. I bet it came out tasty __________________ Weber Performer Deluxe x 2 / PBC /RecTeq RT-590/ 18” Smokey Joe / Weber Spirit gasser

12-06-2019, 06:42 PM	#9752
luberconn Full Fledged Farker Join Date: 03-25-13 Location: Central Washington Name/Nickname : BBQ Lou	Been a while since I've posted here. Nice to see people are still cookin'! Thanksgiving turkey was a hit, as always. :) 15lb bird with oak wood chunks and a southwest chipotle rub. __________________ Big Steel Keg, Pit Barrel Cooker, WSM Mini, 36" Blackstone Griddle, Traeger Pro34

12-08-2019, 06:55 PM	#9755
RDC Is lookin for wood to cook with. Join Date: 11-29-19 Location: Chesterfield Twp. Name/Nickname : Ray	Here is my first addition to this thread. This is my third cook on my new PBC. First was a rack of ribs. They came out awesome! Second was a 10# turkey. My wife said it was a little too "smokey" for her. My son and I loved it. Tonight was a pheasant. My son shot this bird yesterday. It was his first pheasant. I helped him make a rub of: black pepper, Kosher salt, smoked paprika, and brown sugar. He spread some vegetable oil over the bird and then applied the rub. I setup the PBC with a half load of charcoal. 2 hours later, the bird hit 160F. It came out super moist and juicy. Ray Last edited by RDC; 12-08-2019 at 08:34 PM.. Reason: added pics*

12-08-2019, 08:13 PM	#9756
TealStBBQKing Full Fledged Farker Join Date: 03-25-16 Location: Andover, MA Name/Nickname : Jeff	What are people using for charcoal/lump? I've been having some real issues with KBB getting really ashy; it's snuffing out and clogging my basket (I have the ash pan). Cooked ribs today (temp in the teens) and even though I had good temps I had to poke the charcoal a couple times to get the ash off live coals. Charcoal lasted a lot shorter than normal which could have been from the cold temps but I use my PBC all year round and haven't experienced this issue too much in the past. Long story short should I stick with Kingsford or are there suggestions for readily available different brands that work in the PBC? __________________ Pit Barrel Cooker; Weber 22" Kettle; Gabbys Grill attachment; Weber Spirit Gas Grill

12-13-2019, 11:45 PM	#9762
hs106 Got Wood. Join Date: 09-09-16 Location: Las Vegas, NV	Moving and can't take my PBC with me. If anyone in the Las Vegas area wants one, please PM me. __________________ USMC Semper Fi

12-08-2019, 08:44 PM	#9757
RDC Is lookin for wood to cook with. Join Date: 11-29-19 Location: Chesterfield Twp. Name/Nickname : Ray	I'm far from an expert on the PBC, but I've had pretty decent results using the Royal Oak brand charcoal briquettes. My wife has a dislike for the taste of Kingford, but finds the Royal Oak palatable. The other thing that I did to my charcoal basket, was to use stainless steel fender washers and 2" x 1/4 / 20 bolts to raise the bottom of the basket away from the floor of the PBC. I noticed that there was not a lot of room for airflow on a long cook. I think this helps. Regards, Ray

12-14-2019, 08:13 PM	#9763
tom b somebody shut me the fark up. Join Date: 10-12-15 Location: Temecula, CA	Impulse buy alert! It may have been alcohol induced but I miss a barrel cooker, just pulled the trigger on a new PBC. Stand by for plenty of?????? __________________ LSG 24x48 offset, MAK 2 Star General, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, WGA, A PBC A 26'er AND A Jumbo Joe

12-15-2019, 07:10 AM	#9765
foam2 Full Fledged Farker Join Date: 12-02-11 Location: chicago, illinois	I’ve had my PBC for many years and all the turkey photos recently made me curious to hear if anyone has tried hanging their turkey feet side down rather than breast side down? Would there be a difference?