Kanco Connection
is Blowin Smoke!
Amen to that! Beautiful ribs.
Pit Barrel Cooker (PBC) Appreciation Thread
- Thread starter AClarke44
- Start date
Finally getting a chance to post the soup I made last night. Rain was coming down pretty hard where I'm at so was the perfect meal
Chicken thighs seasoned with Everglades Heat
On skewers and hanging in the PBJ
Getting nice color
Ready
Deboned, skinned and pulled
Broth ready so dumped the chicken and hominy in
Served
Kanco Connection
is Blowin Smoke!
Looking good, Sako!
Pedro7
Full Fledged Farker
Thanks!! Now if I could just figure out how to resize pics. Since photobucket went down I've been using Imgbb to host, but i can't edit them
Stlsportster
Babbling Farker
Try Imgur....easy to resize at the time you post:
filename.jpg is just changed to filenameX.jpg where X =
L - Large
M- Medium
G- Giant
filename.jpg is just changed to filenameX.jpg where X =
L - Large
M- Medium
G- Giant
Kanco Connection
is Blowin Smoke!
RO briqs on sale for $5. Anybody have strong feelings for how they perform on the PBC?
BigKing
Full Fledged Farker
Reading the current thread about getting a "soft bark" like Franklin's is pretty interesting since I'm reading through all of these suggestions/arguments while thinking to myself "just cook your brisket in a PBC".
Stlsportster
Babbling Farker
I've used them and like them less than KBB...I think they give an off flavor.
For me:
Stubbs
KBB
RO
But they will work in a pinch.....no issues with temp control or odd burn patterns...just don't like the flavor as much.
Kanco Connection
is Blowin Smoke!
Thanks, Sportster. I've got a garage full of Weber and KBB from last year's sales. If it's not excellent I'll pass. I appreciate the help.
Kanco Connection
is Blowin Smoke!
That's good insight. Thanks.
Pedro7
Full Fledged Farker
X2 here. First time I got my barrel I had royal oak at home, so that's what I used. Burned way to hot and couldn't control it at all. I only use kingsford now.
AClarke44
Babbling Farker
Most don't use lump exclusively in the PBC. But there are a few people who will mix in with a ratio of about 25% lump 75% charcoal.
I've never used Rockwood lump before but if you've used it in other cookers with success it'll probably work fine as described above. I just wouldn't recommend cooking with only lump.
MichiganBBQ
Knows what a fatty is.
Anyone try pizza on the Pit Barrel yet? What kind of temps can be reached? Any input would be greatly appreciated. Thanks!
AClarke44
Babbling Farker
I haven't tried pizza yet but a few members here have from what I remember. Pretty sure ssv3 (Sako) has. But you won't be able to get the PBC hot enough for a "quick" pizza. Temps will hit 400-450° max in my experience. Plus you really don't wanna get them much higher than that anyway as it could damage the finish.
There is at least one video put out by the PBC company where they cook a pizza and it turned out looking great.
Here's a link to the video
https://www.pitbarrelcooker.com/resources/pizza/
If you cook one let us know how it turned out...and pics are always a plus!!!:becky:
Good luck! :thumb:
Kanco Connection
is Blowin Smoke!
Wow, I didn't know temps above 400-450 could damage the PBC. I was already planning my extreme mesquite lump inferno to try to replicate Sako's steak post from a couple pages back.
AClarke44
Babbling Farker
I'm not positive it will but I know they don't recommend getting it too hot....like in the 700° range
Stlsportster
Babbling Farker
That's why you need the Blackstone Pizza Oven. That's how Sako does pizza!
