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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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01-29-2013, 03:18 PM | #16 | |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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01-29-2013, 03:22 PM | #17 |
On the road to being a farker
Join Date: 10-13-09
Location: Alvin, Texas
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No charring what so ever on the chicken. It cooked very evenly. I put the meat hook in the breast under the wing so the leg and thigh was closest to the fire. The only noticible difference was the leg and thigh kind of stretched away from the breast while hanging during the cook process.
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Harry Weber 22.5 WSM (2) UDS, Chargriller Acorn, Pit Barrel Cooker, Pitmaker Vault, Safe and Sniper on Trailer |
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01-29-2013, 03:22 PM | #18 | |
is one Smokin' Farker
Join Date: 11-26-12
Location: Saint Louis MO
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As far as comps go, I haven't done any with it yet but I think that the higher temp will be a nice advantage in cooking up halves. Though for comps, I usually do thighs on my old coleman but at the next one (whenever that is) I will try out halves on the PBC. So far any chicken I have done on the PBC has turned out awesome and would be worthy for a comp box in my eyes. Quality wise, its a tank. It is just has durable as any well built UDS and the powder coat is a nice touch. The horseshoe handles do in fact stay cool like they are supposed to. Performance is solid and it takes little effort to run this thing, even out of the box.
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18" OTS, 22" OTG, SJ Silver, Cimarron Offset, Coleman Bullet, PBC, UDS, QMaster ATC |
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01-29-2013, 03:26 PM | #19 | |
is one Smokin' Farker
Join Date: 11-22-12
Location: Boston
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On the PBC website, I see photos of people making pizza, grilling burgers and chicken wings so that leads me to believe that it can hit some higher temps. I was very impressed with the packaging and my "first look." I think that this little bbq pit will gain some momentum the more that people post up on the forum here (especially at the $225 offering price right now) |
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01-29-2013, 03:32 PM | #20 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Please prove me wrong but it doesnt hold enough fuel to smoke a brisket. Sure you can add but why? It looks to me as it would make a nice grille.
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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01-29-2013, 03:53 PM | #21 | |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Bubba, with your background, what would you consider as an advantage of hanging meat vs. flat? How about stationary flat vs flat/rotatating grates? Bob
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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01-29-2013, 03:56 PM | #22 | |
On the road to being a farker
Join Date: 05-07-11
Location: Charlotte, NC
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I definitely want one, tax money gift to myself maybe.
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UDS v1.0, UDS v2.0, Akorn, OK Joe |
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01-29-2013, 03:56 PM | #23 | |
is One Chatty Farker
Join Date: 09-14-12
Location: Springfield, MO
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Gateway Drums - THE Insane Can Posse - gettinbasted.com |
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01-29-2013, 04:04 PM | #24 |
Knows what a fatty is.
Join Date: 01-23-13
Location: Tacoma, Wash
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They did a full packer at the bottom here. Not sure if he added fuel or not. I see your point. Merely curious really and here to learn.
http://pitbarrelcooker.com/videos/
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Brinkmann Cimarron / 22.5 OTG on 3rd cooking grate / PBC / Turkey Frier / 22.5 WSM on order. |
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01-29-2013, 04:18 PM | #25 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Hey Bobby, I am not Bubba, but, I have some input.
The vertical hanging ovens that are often used in Chinatown are preferred for roasting, as the heat and smoke move along the meat lengthwise, this allows for the convection type of heat to act on the meat. This increases the evaporation of moisture from the surface of the meat. Thus, you get a better surface texture. There is also more even cooking. Western cooks often believe this allows for self-basting of the meat, this really makes little sense, but, in a vertical oven, you can baste more effectively. When I use to watch the Chinese cooks, with their ducks and roast pork, they would have some poor soul hold a large bowl under the meat, then they would baste by pouring the liquid over the meat. This is partially how they achieve that perfect lacquered look. A rotisserie rack moves the meat through a heat column, effectively creating a similar convection current of hot air to act on the meat. This eliminates the effect of hot spots on the meat. It also prevents, or decreases the likelihood of scorching on meat, as it moves through both hot and cold areas, the exposure to radiant heat is less focused.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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01-29-2013, 04:20 PM | #26 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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A few years ago, I would add, we hung some pork butts from hooks in my sister's smoke hut. This proved to be a poor strategy, as the pork started to pull off the hook, necessitating some scrambling on my part. Next time I try it, I will use mesh bags, if I try it again. It worked great for the chickens though.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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01-29-2013, 04:26 PM | #27 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Landarc Bob, is there anything you don't know? Besides moving a kettle that is.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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Thanks from:---> |
01-29-2013, 04:33 PM | #28 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I don't know if a PBC holds enough charcoal to do a full packer.
Is the PBC wide enough in diameter to hold a full packer, say one around 14 pounds? I will add, I really like char siu and watched the cooks in Chinatown closely, to learn as much as I could about what they did.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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Thanks from:---> |
01-29-2013, 04:38 PM | #29 | |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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I think we have seen that there is something to be said about the surface texture and more even cooking byt what folks are saying about the PBC. I can say that now with more folks purchasing the PBC, we are seeing that the results are consistent and that people are getting the same consistent results. As they experiement more with things like briskets and butts, etc, we will get more info in those areas too. Looking at the pics of the set up, I think a butt or a brisket could be done with the use of multiple hooks in the meat. I think it's just a matter of time before someone tries it.
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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01-29-2013, 04:40 PM | #30 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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I looked as some pictures but not seeing how the Intake and Exhaust are located. Edit, okay I see the Exhaust...
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************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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PBC, pit barrel, pit barrel cooker |
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