Pit Barrel Cooker (PBC) Appreciation Thread

[ssv3]

Originally Posted by TravelingJ

Thank you much, that's what I had assumed, but wanted to check.

Last one I rested in the cooler (below) before the Cambro was 5+ hours and IT read 140. It's recommended for IT not to drop less than 140 when resting that long for food safety concerns. One of the best dang briskets I did. Resting is key I found out eventually.

[TravelingJ]

Originally Posted by ssv3

Last one I rested in the cooler (below) before the Cambro was 5+ hours and IT read 140. It's recommended for IT not to drop less than 140 when resting that long for food safety concerns. One of the best dang briskets I did. Resting is key I found out eventually.

That looks mighty tasty. I've been reading about the holding since I've joined here, and had good luck with it so far! I've been using the cooler and towel method, but it's obnoxious. I have a sister in law in the food service industry, so if she can't get us a deal on a Cambro, we are looking at those Cater Gaters. Not only does the hold help the food-it gives you a lot of flexibility in cooking times vs serving times.

[ssv3]

Originally Posted by TravelingJ

That looks mighty tasty. I've been reading about the holding since I've joined here, and had good luck with it so far! I've been using the cooler and towel method, but it's obnoxious. I have a sister in law in the food service industry, so if she can't get us a deal on a Cambro, we are looking at those Cater Gaters. Not only does the hold help the food-it gives you a lot of flexibility in cooking times vs serving times.

Absolutely! I use it a lot especially for keeping food hot/warm during parties. Like mashed potatoes or Mac n cheese for example. I scored mine from a church sale for $60. Great shape including the gasket and latches. Best $60 I've spent. If I hadn't I would totally jump on a cater gator.

[PUNKem733]

So what makes a cambro so great over a cooler? Aren't they basically a cooler being that they are insulated?

[tonyjohnson619]

Thanks again everyone and yes sako we are planning on being at the bash

[Bob C Cue]

I've seen some great looking smoked meatloaf posts recently and am finally gonna give it a try today. For those who have cooked them on the PBC how long do you think a 2 lb loaf would take? And a bonus question: at what internal temp would your remove it from the pit?

Thanks for your help!

[Nuco59]

I don't have a real PBC but on my UDS at 290* - it took a little over an hour and a half. Pulled at 165* - mine was about 1.5#

It will depend on cooking temp, size of loaf and whether you had it in the refrigerator made up and sitting or just whipped it up and tossed it on.

[Bob C Cue]

Originally Posted by Nuco59

I don't have a real PBC but on my UDS at 290* - it took a little over an hour and a half. Pulled at 165* - mine was about 1.5#

It will depend on cooking temp, size of loaf and whether you had it in the refrigerator made up and sitting or just whipped it up and tossed it on.

Thanks. Will probably be running around 290 to 300 and shaping it in an oblong fashion. Based on your input will plan for around a 1.5 to 2 hour cook.

[Stlsportster]

Just treat it like a big hamburger fatty.

[Flying Wombat]

First time poster from Melbourne Australia. American style BBQ is growing fast here. Unfortunately for most it still means burning snags on the barbie.......
Got a PBC for Xmas, worked excellent out of the box......, but I can't resist tinkering so made a few mods. Added lower grill mounts for searing, made some changes to the intake control "flap" , spring loaded the mounting bolt and added a second small bolt to adjust it. When I find some more time I may replace it with a slider vent. I made a diffuser by drilling a pizza pan out, placed over the coals using threaded rods as "feet"
Is it better..... perhaps, but had fun with the mods.
It's pictured smoking up some beef short ribs and chicken.

Cheers

[Stlsportster]

Great to see the PBC in use down under Wombat! I love the mod you made to the intake. Genius idea to mark the positions for scale! Don't know why never thought of that...always just eyeballed the opening.

Welcome to the forum. Can't wait to see some of the things you cook!

[SeaSalted]

Originally Posted by Flying Wombat

First time poster from Melbourne Australia. American style BBQ is growing fast here. Unfortunately for most it still means burning snags on the barbie.......
Got a PBC for Xmas, worked excellent out of the box......, but I can't resist tinkering so made a few mods. Added lower grill mounts for searing, made some changes to the intake control "flap" , spring loaded the mounting bolt and added a second small bolt to adjust it. When I find some more time I may replace it with a slider vent. I made a diffuser by drilling a pizza pan out, placed over the coals using threaded rods as "feet"
Is it better..... perhaps, but had fun with the mods.
It's pictured smoking up some beef short ribs and chicken.

Cheers

Welcome Wombat. A flying wombat would be a site to see for sure.

I too like to tinker with my PBC and am interested in your lower grill mounts, post a pic when you can. Thanks for posting

[pocketflask]

Hi guys. Thinking of taking my PBC out for a little tailgating in a couple of weeks. If you are so inclined, hit me up with some suggestions of grub that can be done on the PBC in around 2 hours. Wings? ATBs?

[Kanco Connection]

Wangs (any kind of chicken parts), ABTs, half chickens, tritip, pork loin (depending on size), pork tenderloin, naked fatty, stuffed fatty, stuffed peppers, crispy Cornell chicken, maybe some small baby backs (if you can find them) if you go hot and fast...

[Stlsportster]

MOINK would be good