Pit Barrel Cooker (PBC) Appreciation Thread - Page 543

D&D BBQ · 02-09-2018, 03:00 PM

Quote:

Originally Posted by thirdeye

Is this floor dry you're talking about some kind of clay that absorbs grease?
We have some at work but they look like kitty litter and kind of spongy.

I’m at work so I can’t get my bag of it but a quick Google check comes up with similar stuff from Moltan (who I think makes Floor Dry) that’s diatomaceous earth pellets and I recall the bag saying it can double as kitty litter... Which makes using the Petmate pooper scooper to clean rather appropriate, eh? Lol

thirdeye · 02-09-2018, 04:01 PM

Quote:

Originally Posted by D&D BBQ

I’m at work so I can’t get my bag of it but a quick Google check comes up with similar stuff from Moltan (who I think makes Floor Dry) that’s diatomaceous earth pellets and I recall the bag saying it can double as kitty litter... Which makes using the Petmate pooper scooper to clean rather appropriate, eh? Lol

Yeah, diatomaceous ... that's the word I was looking for.

I modified a garden hoe to use as my clean-out tool and even radiused the front to match the curvature of the drum.

D&D BBQ · 02-09-2018, 04:33 PM

Quote:

Originally Posted by thirdeye

Yeah, diatomaceous ... that's the word I was looking for.

I modified a garden hoe to use as my clean-out tool and even radiused the front to match the curvature of the drum.

Sweet! Looks even better than the Petmate scooper. Now you just need a flat edged hoe/shovel to rake the pellets in to your modded hoe and off you go! Fastest and easiest way to get grease out of the bottom of your PBC/UDS that I know of.

SS13 · 02-10-2018, 08:47 PM

Quote:

Originally Posted by SS13

Happy Friday, or in my case and I hope yours too...

FriBday as in Friday Rib Day OR

F-RIB-Day OR

F*in RIB DAY!!!

Full slab of beef and 3 racks of baby backs going on in about 2 hours.

Some pics after the cook.

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ssv3 · 02-10-2018, 08:54 PM

Serious ribs there SS. Awesome!

johnnylightnin · 02-13-2018, 06:25 PM

I’m cooking a chuck roast for some chopped beef sandwiches. Today was the only day I could cook. How would y’all store the roast if we want to eat it tomorrow? It’s still coming up to temp now.

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Westx · 02-13-2018, 07:01 PM

I would let it cool good then wrap in foil and stick in the fridge.

TealStBBQKing · 02-16-2018, 07:49 PM

I'm cooking a 8# full packer tomorrow any idea on timing? I've done two 6# flats that finished in 6 hours (these we're pastrami) and just one 12# full that cooked in 9 hours. Does 7-8 hours sound right? I'm also planning on cubing the point for burnt ends for the first time; should I add just a little more coals to the barrel so while the flat rests there is enough fuel for the burnt ends?

AClarke44 · 02-16-2018, 09:30 PM

Sounds about right

TealStBBQKing · 02-17-2018, 02:36 PM

This brisket is really throwing me off. The point is probe tender but the flat is tough and only 165~ according to my DOT. Dinner is planned at 7 but I am only 6.5 hours into the should I panic or just let it ride? It smells fantastic though

Bob C Cue · 02-17-2018, 02:44 PM

Quote:

Originally Posted by TealStBBQKing

This brisket is really throwing me off. The point is probe tender but the flat is tough and only 165~ according to my DOT. Dinner is planned at 7 but I am only 6.5 hours into the should I panic or just let it ride? It smells fantastic though

If you like the color you can wrap in foil or butcher paper. But don't pull it off until thickest part of flat is probe tender. Good luck.

TealStBBQKing · 02-17-2018, 03:21 PM

Quote:

Originally Posted by Bob C Cue

If you like the color you can wrap in foil or butcher paper. But don't pull it off until thickest part of flat is probe tender. Good luck.

I had initially wrapped it in butcher paper but I think I used to much and unwrapped it. Then after your advice I wrapped again using much less and it's climbing fast in temperature. I'll post pron for sure

Coat · 02-17-2018, 05:33 PM

those of y'all w the PBC and PBJ, do you still light the PBJ according to instructions? i just started mine with about a third of a chimney of lump lit and then poured over the rest of the basket of unlit to make a full basket. i have a feeling it's still gonna run cool. at least it feels like it. it's been running cool pretty consistently. i'm still getting good food but i don't think the barrel is running like it's designed to run. thoughts?

Edit: intake is adjusted properly according to instructions. FYI

FGabs68 · 02-18-2018, 06:22 PM

Quote:

Originally Posted by Coat

those of y'all w the PBC and PBJ, do you still light the PBJ according to instructions? i just started mine with about a third of a chimney of lump lit and then poured over the rest of the basket of unlit to make a full basket. i have a feeling it's still gonna run cool. at least it feels like it. it's been running cool pretty consistently. i'm still getting good food but i don't think the barrel is running like it's designed to run. thoughts?

Edit: intake is adjusted properly according to instructions. FYI

I have both and have found that when using the JR I have to crack the lid for 15-20 minutes to get the barrel over 275. Once I get it to temp, it runs fine for the rest of the cook.

rs242 · 02-18-2018, 10:24 PM

Is it just me or does pbc not have that nice white smoke coming from it, I find it always looks like dirty smoke (like the kind we are told not to cook with)? Is it because of the constant burning fat?

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02-10-2018, 08:54 PM	#8135
ssv3 somebody shut me the fark up. Join Date: 07-25-12 Location: Los Angeles Name/Nickname : Sako	Serious ribs there SS. Awesome! __________________ LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod)

02-13-2018, 06:25 PM	#8136
johnnylightnin Full Fledged Farker Join Date: 07-03-10 Location: Shreveport, LA	I’m cooking a chuck roast for some chopped beef sandwiches. Today was the only day I could cook. How would y’all store the roast if we want to eat it tomorrow? It’s still coming up to temp now. Sent from my iPhone using Tapatalk __________________ Weber Kettle 22.5, Weber Genesis Silver, PBC, 18.5 WSM, Large BGE

02-13-2018, 07:01 PM	#8137
Westx is One Chatty Farker Join Date: 04-17-16 Location: Midlothian, Texas	I would let it cool good then wrap in foil and stick in the fridge. __________________ 22" Weber Kettle PBC 24x42 Shirley Fabrication Elevated/Straight back patio model with warmer Assassin 36” Pellet Grill LSG Mini on reversed comp cart LSG 20”x36” pellet grill Wes

02-16-2018, 07:49 PM	#8138
TealStBBQKing Full Fledged Farker Join Date: 03-25-16 Location: Andover, MA Name/Nickname : Jeff	I'm cooking a 8# full packer tomorrow any idea on timing? I've done two 6# flats that finished in 6 hours (these we're pastrami) and just one 12# full that cooked in 9 hours. Does 7-8 hours sound right? I'm also planning on cubing the point for burnt ends for the first time; should I add just a little more coals to the barrel so while the flat rests there is enough fuel for the burnt ends? __________________ Pit Barrel Cooker; Weber 22" Kettle; Gabbys Grill attachment; Weber Spirit Gas Grill

02-16-2018, 09:30 PM	#8139
AClarke44 Babbling Farker Join Date: 05-14-14 Location: Yukon, OK Name/Nickname : Andrew	Sounds about right __________________ My cooker fleet: Recteq RT-700 Weber Spirit E-210 with GrillGrates 22.5 Crimson Weber Premium Char-Broil Big Easy Oil-Less Turker Fryer LoCo 80qt crawfish kit Re-homed cookers: Black Weber OTG (Happy Hapgood) Pit Barrel Cooker (PBC) Char-griller Akorn 28” Blackstone Pro Series Oklahoma Joe’s Bronco Check out the PBC Appreciation Thread! [url]http://www.bbq-brethren.com/forum/showthread.php?t=210239[/url]

02-17-2018, 02:36 PM	#8140
TealStBBQKing Full Fledged Farker Join Date: 03-25-16 Location: Andover, MA Name/Nickname : Jeff	This brisket is really throwing me off. The point is probe tender but the flat is tough and only 165~ according to my DOT. Dinner is planned at 7 but I am only 6.5 hours into the should I panic or just let it ride? It smells fantastic though __________________ Pit Barrel Cooker; Weber 22" Kettle; Gabbys Grill attachment; Weber Spirit Gas Grill

02-17-2018, 05:33 PM	#8143
Coat is one Smokin' Farker Join Date: 05-07-14 Location: Nashville	those of y'all w the PBC and PBJ, do you still light the PBJ according to instructions? i just started mine with about a third of a chimney of lump lit and then poured over the rest of the basket of unlit to make a full basket. i have a feeling it's still gonna run cool. at least it feels like it. it's been running cool pretty consistently. i'm still getting good food but i don't think the barrel is running like it's designed to run. thoughts? Edit: intake is adjusted properly according to instructions. FYI __________________ too many cookers. don't judge me, you're a junkie too. Last edited by Coat; 02-17-2018 at 05:44 PM..

02-18-2018, 10:24 PM	#8145
rs242 Got Wood. Join Date: 02-24-17 Location: Lk, nj	Is it just me or does pbc not have that nice white smoke coming from it, I find it always looks like dirty smoke (like the kind we are told not to cook with)? Is it because of the constant burning fat? Sent from my iPhone using Tapatalk