Pit Barrel Cooker (PBC) Appreciation Thread

[agensop]

I would not suggest doing anything to the intake after its set because the nut to get to the cooker is right infront of the coal basket and unless you have a fire proofs suit you are going to burn the hell out of yourself reaching down almost into the fire to fiddling with it. for best result (for me) i use the weber half sized chimney, get those flaming hot then dump. i burned myself a few times when i had rack of babyback fall and i had to go get em. and i had a wing fall and had to go get it. but i also had wood chunks in there and having the lid off too long you will have a column of flame firing up to attack you.

Originally Posted by Fwismoker

This one is applicable to charcoal

http://amazingribs.com/tips_and_tech..._charcoal.html



Build a small hot fire. You want to see flame. Fires burning in the 650 to 750°F range in the hot spots burn off the impurities that can becreated in an incomplete secondary combustion. That means that you need a lot of oxygen so you want your exhaust vent open all the way. The hot air rising through the chimney will draw in air through the intake vent. You will probably want it open wide or close to it. Low smoldering wood creates dirty smoke

Allow the fire to get rolling and allow the pit to warm up. Start the fire well before the food goes on. Warm the walls of the cooker.When a recipe says "preheat" your cooker, do it. Adjust your airflow and get the temp, fire, and smoke stabilized. Be aware of the weather. It is harder to get blue smoke in cold, rainy, or windy weather.

[Fwismoker]

Originally Posted by agensop

I would not suggest doing anything to the intake after its set because the nut to get to the cooker is right infront of the coal basket and unless you have a fire proofs suit you are going to burn the hell out of yourself reaching down almost into the fire to fiddling with it. for best result (for me) i use the weber half sized chimney, get those flaming hot then dump. i burned myself a few times when i had rack of babyback fall and i had to go get em. and i had a wing fall and had to go get it. but i also had wood chunks in there and having the lid off too long you will have a column of flame firing up to attack you.

You're in a challenging situation brother, try to stay safe for sure.

BTW I never asked you. Is there anyone around to give you a hand with the cookers if you get in a bind or do you have things pretty well in control?

[Twisted T's Q]

Originally Posted by AClarke44

Just thought I'd provide some good reading for those thinking about getting a PBC and for the new owners. Great information from an expert in the BBQ, smoking, and grilling world.

http://amazingribs.com/bbq_equipment...-barrel-cooker

good read , interesting though that they don't believe in letting meat rest and def no letting meat rest in foil

[agensop]

i have things pretty well in control. most cookers i buy i research pretty heavy and if i can find somewhere with a store model i play around with it alot before i make a purchase. Ive been grilling 15 years ive been cooking 20 ive developed a system that works well for me. thats why i dont run with too many mods and such on my cookers to keep the possible point of failure to a minimum.

Originally Posted by Fwismoker

You're in a challenging situation brother, try to stay safe for sure.

BTW I never asked you. Is there anyone around to give you a hand with the cookers if you get in a bind or do you have things pretty well in control?

[Fwismoker]

This is all in the charcoal article from the BBQ Expert Aclarke sighted. Since we cook on charcoal I thought this was interesting.

Meathead thought it was important enough to put this excerpt from Harry Soo.

We'll talk about the issues in a minute, but here's the bottom line: Harry Soo of Slap Yo Daddy BBQ, one of the top 10 competition teams year in and year out once told me "I buy whatever is on sale." Mike Wozniak of Quau, the 2010 Kansas City Barbeque Society Team of the Year and winner of scores of championships told me "Charcoal is for heat, not flavor. Wood is for flavor. I cook on whatever brand the competition sponsor is giving away for free."


Something else i thought was interesting is that Meathead prefers charcoal chimney....He's an expert so I'll follow his advice.

Here he talks about self lighting coals but it's the same concept as fluid.

...again here's the link to that.
http://amazingribs.com/tips_and_tech..._charcoal.html


Some folks say they can taste the additives in their food. I can't, and in a previous career I was a pretty well known wine taster and won several competitions. Self-igniting Match-Light charcoal, which has mineral spirits added to promote ignition, is a different story. Kingsford and government regulators say it is safe if you follow instructions, but I think they can taint the food. I don't use the stuff and I don't recommend it. Charcoal is easy to light with chimneys and I highly recommend them. Click the link to see how easy they are and what other charcoal lighting options are available.

[Cibelo]

Originally Posted by thingfish

if only you _were_ "out". But, sadly, you will come back into this thread with your opinions and advice, even though you don't have a pbc and are far from appreciative of it.

..

+1

[Fwismoker]

Originally Posted by Cibelo

..

+1

I've been looking for a PBC on craigslist but unfortunately I can't find one close to me yet. I did find this one outside Chicago if it can help someone.


http://chicago.craigslist.org/nwc/for/5150372276.html

[lonestar8302]

Huli-Huli chicken (recipe from here: http://briantissot.com/2015/05/25/bb...barrel-cooker/)

Quite possibly the best chicken I've ever had. :)

[jsmorrow2s]

a few picture from last night. ended up making chicken and noodles off the stove top

[jsmorrow2s]

heres some of the finishing product

[Fwismoker]

Originally Posted by jsmorrow2s

heres some of the finishing product

It looks perfect! I can see your non burnt around the perimeter. That means you had a nice even outward burn...Nice!

[Bob C Cue]

Originally Posted by Fwismoker

I've been looking for a PBC on craigslist but unfortunately I can't find one close to me yet. I did find this one outside Chicago if it can help someone.


http://chicago.craigslist.org/nwc/for/5150372276.html

Your most useful post ever on this thread. As of an hour ago the PBC was still available. Someone in the Chicago area should jump on this. Great price for the PBC and the cover.

[Fwismoker]

Originally Posted by Bob C Cue

Your most useful post ever on this thread. As of an hour ago the PBC was still available. Someone in the Chicago area should jump on this. Great price for the PBC and the cover.

That hurts Bob.

[Bob C Cue]

Originally Posted by Fwismoker

That hurts Bob.

Some people just can't take a compliment!

[Bob C Cue]

Steven Raichlen's new Project Smoke series on PBS features the PBC among other cookers. While he does at times use lump charcoal and addd some exotic woods and spices to the coal basket, in all cases so far he lights charcoal in a chimney and dumps the contents on top of his charcoal base. No pure minion method for him. Guess he is a mish mash guy.