Pit Barrel Cooker (PBC) Appreciation Thread - Page 663

Stlsportster · 09-28-2020, 11:05 AM

Love to see it. Glad this thread still pops up!

16Adams · 09-28-2020, 11:20 AM

Flipping through old photos recently. Although my OG PBC has moved on I still recommend PBC as a first cooker and to those who want great food with no fuss. I was cleaning her up to paint. Original powder coat had to repaint occasionally.
Sold quickly

Fat Jim · 10-08-2020, 02:33 PM

After having a Siezure and going down the steps of my deck on top of Jr. Luckily not lit. I finally got my replacement barrel and lid today. Not sure what's on the menu yet this weekend other than a cpl fatties but she'll get a workout I know that. This thread must be slowing down, took a while to find it.

creek bottom · 10-08-2020, 03:00 PM

Quote:

Originally Posted by Fat Jim

After having a Siezure and going down the steps of my deck on top of Jr. Luckily not lit.

I hope you fared better than the barrel...

LooseGoose · 10-13-2020, 09:59 AM

Loaded 4 butts into the Barrel this morning. Freddies is still running them at $0.99# so decided it was time to smoke some for the family. I've never done 4 at a time in there, it's a bit crowded.

TealStBBQKing · 10-13-2020, 10:03 AM

Quote:

Originally Posted by LooseGoose

Loaded 4 butts into the Barrel this morning. Freddies is still running them at $0.99# so decided it was time to smoke some for the family. I've never done 4 at a time in there, it's a bit crowded.

waiting for some pictures tonight!

CrazyBear · 10-13-2020, 11:13 AM

Wow, lots of info in here. Anyone got some like must know pitbarrel tips n tricks? Been using mine since late March and love it.

LooseGoose · 10-13-2020, 11:22 AM

Quote:

Originally Posted by TealStBBQKing

waiting for some pictures tonight!

3 hours in and we're at 106° - I'll be surprised if they get to temp in there. Thinking I'll need to oven them for a couple hours.

LooseGoose · 10-13-2020, 11:23 AM

Quote:

Originally Posted by CrazyBear

Wow, lots of info in here. Anyone got some like must know pitbarrel tips n tricks? Been using mine since late March and love it.

Take the time to work your way through this thread. There is all kinds of info buried in here.

CrazyBear · 10-15-2020, 03:22 PM

Made my way through most of this. Cool seeing you guys evolve with the barrel over time. I really need to be more foodie and share some pictures with you guys, but normally i get a bit buzzed and forget lol.

Anyways I run RO lump pretty much always. I use Western wood, currently got hickory, mesquite, pecan, and apple. Pecan is my favorite to combine with, really good with a little mesquite.

Much like everyone else prior: Hanging is superior for that self baste effect. I do borrow a trick from Harry Soo and use a little wood to make a highpoint when on the grates so moisture can toll off. Ive found wrapping anything hanging to be a PITA so I dont wrap unless putting it on the grates.

Otherwise I've used this badboy 3-4 times a week since I got it. Done everything from wings, whole chicken, salmon, brisket, porkchops, pork butt, tri-tip, shrimp, leg of lamb, all kinds of ribs and still get excited whippin out the chimney starter.

Kanco Connection · 10-15-2020, 10:07 PM

look forward to some pics, CB

TealStBBQKing · 11-20-2020, 10:18 AM

Not sure if anyone saw my other post but I learned how to bump THIS thread, anywho....

I'm smoking bone in short ribs (cut down english and shorter than full bone not the whole plate) this weekend and I'm planning at about 160° to braise the ribs in a mix of cider and hard cider. My question is roughly how long do you think the ribs will take to get to 200°ish/tender? I've done shorts ribs before and they took 7 hours total in my PBC. Would you think similar time or will braising speed up the cook?

fvrdfshrmn · 11-25-2020, 12:50 PM

Not sure how I managed to mess this up but I did.

. It was obvious they did not have my order ready when I arrived but I brought home the two much larger than i ordered fresh bone-in turkey breast from Whole Foods (i like to refer to them as Whole Paycheck) But I digress. I had many jobs on my wife's punch list yesterday so I got in a really big hurry and cut out the backbone of the breast. Was really stoked about using my newly purchased turkey hangers but now don't have that opportunity. While I was applying the dry brine I experimented with trussing the bird to the hanger. Not much success. So i have decided my only way forward is probably to spatchcock the breast. Do you more experienced Pit Barrel guys think the hooks will hold only the breasts with out the added support of the wings? This is only the second turkey cook I have ever done. Last time I tried them on the grate and they were smaller. They were touching the lid I think and turned out a bit dry. Good but dry-ish. I need help fellas.

northeast bbqer · 11-25-2020, 07:08 PM

The hooks alone are fine.

PUNKem733 · 12-20-2020, 02:22 AM

I got a 25 pound pork leg I'm doing for Christmas. My problem is that I'm gonna cook it on the grate a it's an overnight cook, I may fall asleep for a bit, and don't want to worry about the hooks not holding. It fits on the grate, but I can't get the rods in. If I plugged up three holes with foil would one hole open be the equivalent to the space left when all four holes are filled with rods, or should I half way fill out the fourth hole?

09-28-2020, 11:20 AM	#9932
16Adams somebody shut me the fark up. Join Date: 01-16-13 Location: USA	Flipping through old photos recently. Although my OG PBC has moved on I still recommend PBC as a first cooker and to those who want great food with no fuss. I was cleaning her up to paint. Original powder coat had to repaint occasionally. Sold quickly __________________ Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top Last edited by 16Adams; 10-21-2020 at 07:06 PM..

10-13-2020, 09:59 AM	#9935
LooseGoose On the road to being a farker Join Date: 04-27-20 Location: Luzerne Name/Nickname : Goose	Loaded 4 butts into the Barrel this morning. Freddies is still running them at $0.99# so decided it was time to smoke some for the family. I've never done 4 at a time in there, it's a bit crowded. __________________ WeberPortable-Weber18&22Kettles-PitBarrelCooker-Classic OKJoe - HomebuiltOffsetStickBurner

10-15-2020, 10:07 PM	#9941
Kanco Connection is One Chatty Farker Join Date: 06-28-17 Location: Colorado Springs, CO	look forward to some pics, CB __________________ Weber Performer Deluxe x 2 / PBC /RecTeq RT-590/ 18” Smokey Joe / Weber Spirit gasser

11-20-2020, 10:18 AM	#9942
TealStBBQKing Full Fledged Farker Join Date: 03-25-16 Location: Andover, MA Name/Nickname : Jeff	Not sure if anyone saw my other post but I learned how to bump THIS thread, anywho.... I'm smoking bone in short ribs (cut down english and shorter than full bone not the whole plate) this weekend and I'm planning at about 160° to braise the ribs in a mix of cider and hard cider. My question is roughly how long do you think the ribs will take to get to 200°ish/tender? I've done shorts ribs before and they took 7 hours total in my PBC. Would you think similar time or will braising speed up the cook? __________________ Pit Barrel Cooker; Weber 22" Kettle; Gabbys Grill attachment; Weber Spirit Gas Grill

11-25-2020, 12:50 PM	#9943
fvrdfshrmn Found some matches. Join Date: 09-15-16 Location: Monroe, Ohio	Gotta turkey issue Not sure how I managed to mess this up but I did.. It was obvious they did not have my order ready when I arrived but I brought home the two much larger than i ordered fresh bone-in turkey breast from Whole Foods (i like to refer to them as Whole Paycheck) But I digress. I had many jobs on my wife's punch list yesterday so I got in a really big hurry and cut out the backbone of the breast. Was really stoked about using my newly purchased turkey hangers but now don't have that opportunity. While I was applying the dry brine I experimented with trussing the bird to the hanger. Not much success. So i have decided my only way forward is probably to spatchcock the breast. Do you more experienced Pit Barrel guys think the hooks will hold only the breasts with out the added support of the wings? This is only the second turkey cook I have ever done. Last time I tried them on the grate and they were smaller. They were touching the lid I think and turned out a bit dry. Good but dry-ish. I need help fellas.

09-28-2020, 11:05 AM	#9931
Stlsportster Babbling Farker Join Date: 08-09-16 Location: Random Point In Time and Space Name/Nickname : Parental Assigned Label	Love to see it. Glad this thread still pops up!

10-13-2020, 11:13 AM	#9937
CrazyBear Got Wood. Join Date: 08-27-20 Location: Colorado Name/Nickname : C	Wow, lots of info in here. Anyone got some like must know pitbarrel tips n tricks? Been using mine since late March and love it.

10-15-2020, 03:22 PM	#9940
CrazyBear Got Wood. Join Date: 08-27-20 Location: Colorado Name/Nickname : C	Made my way through most of this. Cool seeing you guys evolve with the barrel over time. I really need to be more foodie and share some pictures with you guys, but normally i get a bit buzzed and forget lol. Anyways I run RO lump pretty much always. I use Western wood, currently got hickory, mesquite, pecan, and apple. Pecan is my favorite to combine with, really good with a little mesquite. Much like everyone else prior: Hanging is superior for that self baste effect. I do borrow a trick from Harry Soo and use a little wood to make a highpoint when on the grates so moisture can toll off. Ive found wrapping anything hanging to be a PITA so I dont wrap unless putting it on the grates. Otherwise I've used this badboy 3-4 times a week since I got it. Done everything from wings, whole chicken, salmon, brisket, porkchops, pork butt, tri-tip, shrimp, leg of lamb, all kinds of ribs and still get excited whippin out the chimney starter.

11-25-2020, 07:08 PM	#9944
northeast bbqer Full Fledged Farker Join Date: 04-13-15 Location: MA	The hooks alone are fine.

12-20-2020, 02:22 AM	#9945
PUNKem733 On the road to being a farker Join Date: 04-29-14 Location: Victorville, CA	I got a 25 pound pork leg I'm doing for Christmas. My problem is that I'm gonna cook it on the grate a it's an overnight cook, I may fall asleep for a bit, and don't want to worry about the hooks not holding. It fits on the grate, but I can't get the rods in. If I plugged up three holes with foil would one hole open be the equivalent to the space left when all four holes are filled with rods, or should I half way fill out the fourth hole?