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Pit Barrel Cooker (PBC) Appreciation Thread
- Thread starter AClarke44
- Start date
Now that we straightened out Noah's business affairs for him lets get back to cooking discussions again. :becky:
Who else cooks fish in their PBC? Better yet what have you guys cooked out of the norm or outside the box in yer barrels?
I love fish in the barrel
Wild caught red snapper and branzino
More wild caught branzino
Delicious!
Who else cooks fish in their PBC? Better yet what have you guys cooked out of the norm or outside the box in yer barrels?
I love fish in the barrel
Wild caught red snapper and branzino
More wild caught branzino
Delicious!
Bob C Cue
Quintessential Chatty Farker
Once again you take it to the next level Sako. I only cook salmon on mine. This was cooked by my son-in-law last weekend on his PBC:
Looks great Bob! Oddly enough I haven't cooked salmon on mine yet I suppose due to preferring whole wild caught fish as opposed to filets. A very close friend swears by the salmon he did on a plank in the PBC. He says it's the best salmon he's ever had. I'll give it a shot on of these days.
SeaSalted
Full Fledged Farker
I regularly cook salmon on the PBC, did some last night as a matter of fact. I use a grilling pan for fish which works especially well now that I can raise the charcoal basket to within 5" of the grate.
Never tried hanging whole fish, but your pics have me wanting to head to the gulf or local fish market to get some.
Def try hanging whole fish. Depending on the fish I hook through the spine right behind the head. Has worked fine so far. I like hanging fish because it's easier to take off the grill and doesn't fall apart when it's a delicate fish. It's quite delicious with a moist inside and crispy skin.
dadsr4
somebody shut me the fark up.
What interest I have in the PBC lies in the fact that it was made in the USA.
I've followed this thread, partly for the high quality of the cooks, but also because I'd like a cooker that I could cook larger quantities of food on in one cooker.
Anyone who has frequented this site is familiar with the posts involving the lower longevity of pits of Chinese manufacture. Qualities of steel don't always exhibit themselves in just a few months.
Anyone who has followed my posts knows that I own two Weber daisy wheel kettles, one a 1979. I've owned, and cooked on even more cookers belonging to others, a number of imported grills. None of them are still around. All of our cooling racks in our kitchen are from those rusted out grills.
Add in the documented labor abuses in China, and my interest in this product has diminished.
I know, I'm just one person.
I've followed this thread, partly for the high quality of the cooks, but also because I'd like a cooker that I could cook larger quantities of food on in one cooker.
Anyone who has frequented this site is familiar with the posts involving the lower longevity of pits of Chinese manufacture. Qualities of steel don't always exhibit themselves in just a few months.
Anyone who has followed my posts knows that I own two Weber daisy wheel kettles, one a 1979. I've owned, and cooked on even more cookers belonging to others, a number of imported grills. None of them are still around. All of our cooling racks in our kitchen are from those rusted out grills.
Add in the documented labor abuses in China, and my interest in this product has diminished.
I know, I'm just one person.
luberconn
Full Fledged Farker
nice, i'm going to have to try some fish!
dadsr4
somebody shut me the fark up.
Do you have children?
I cannot speak for him, but I, personally, check the labels of what I purchase for it's origin. Labor issues aside, quality of items manufactured overseas can figure into the wisdom of a purchase. For example, my wife was quite excited two weeks ago about cooking a pasta dinner she was preparing using shrimp that it turned out was imported. When thawed, it turned into a pink mush. I took it back to Krogers the next day, they refunded the price, but her dish was ruined.
luberconn
Full Fledged Farker
i do fairly extensive research before major purchases but not to the extent of worrying if lead is in the paint on a bbq because there has been lead in paint in toys in the past.
i mean isn't it pretty obvious and common sense that most people don't want something that is of crap quality or is going to poison us?
as far as your shrimp goes. sounds like it was cheap shrimp. not because it was imported or frozen. i mean you could probably get shrimp imported from Greece or South America, and it could possibly be the best shrimp you've ever had.
Stlsportster
Babbling Farker
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I use frog mats when i do fish in the PBC. Allows the smoke through but keeps,it from sticking or falling apart.
kuberlarrie
Well-known member
You guys have inspired me so much I have built my own PBC this week.
Used an old free oildrum, burnt it in twice with big fires overnight.
Installed the hardware and did a dry run with my ThermaQ probes to see the temps. I was amazed at the length of time that this thing can go on one batch of charcoal briquettes. I used a 5kg bag (11 pounds) and started the cooker up at 17:00. Next morning at 07:00 it was still on temp. At about lunch the temps started dropping despite max airflow throught the bottom vents.
Doing some pork ribs for my first run. Here are some pics:
Used an old free oildrum, burnt it in twice with big fires overnight.
Installed the hardware and did a dry run with my ThermaQ probes to see the temps. I was amazed at the length of time that this thing can go on one batch of charcoal briquettes. I used a 5kg bag (11 pounds) and started the cooker up at 17:00. Next morning at 07:00 it was still on temp. At about lunch the temps started dropping despite max airflow throught the bottom vents.
Doing some pork ribs for my first run. Here are some pics:
AClarke44
Babbling Farker
Looks like you did a great job but what you made was a UDS not a PBC.
There's a thread that you may find helpful with lots of tips and tweaks. There are some guys in this forum who really know their stuff. Check it out: http://www.bbq-brethren.com/forum/showthread.php?t=23436
Kikaida
Knows what a fatty is.
Hopefully in the next 5 days :thumb:
Mike Broughton
Knows what a fatty is.
Well I pulled the trigger and ordered a pit Barrel cooker. I read some of the pages but I didn't see it. How many chunks of wood do you ad and if you ad to much won't it raise the temp to much. Thanks
bobspencer123
Found some matches.
I didn't take a lot of pictures this time but I cooked a whole turkey (17 pounder) and it turned out good. A tad bit dryer then i would have liked but definitely great flavor. I did not brine and the next time I will probably do that to see what difference it makes. Took about 7 hours.
AClarke44
Babbling Farker
Welcome to the PBC fun Mike!
We usually do 3-4 wood chunks. It shouldn't affect your temp any. You may like cooking without any wood at all as many PBC owners do. The smoke flavor they get comes from the juices dripping in the coals creating a smoke that flavors the meat. I think if you used too much wood your biggest issue would be an over smoked/dirty smoked flavor. If I were you, I'd cook with no wood first and then add wood every cook after until you find a flavor you like.
