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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 07-19-2015, 05:23 PM   #826
northeast bbqer
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Quote:
Originally Posted by AClarke44 View Post
Chicken looks great! How'd the ribs turn out?
Came out pretty good Andrew. Good bend and peel back:




And sliced. Nice smoke from a few cherry chunks:
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Old 07-19-2015, 06:38 PM   #827
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I OK great. Congrats!
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Old 07-19-2015, 07:34 PM   #828
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Figured id show off these here too











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Old 07-19-2015, 08:12 PM   #829
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Quote:
Originally Posted by northeast bbqer View Post
Came out pretty good Andrew. Good bend and peel back:




And sliced. Nice smoke from a few cherry chunks:
Damn good lookin ribs! Great job!
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Old 07-19-2015, 08:14 PM   #830
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I saw your cook thread agensop.....very nice looking bird legs. I'm digging the leg holder too!
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Old 07-21-2015, 05:33 PM   #831
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Ordered the PBC, scheduled delivery is Friday!!! Can't wait to hang some meat!!!
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Old 07-21-2015, 05:35 PM   #832
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Quote:
Originally Posted by tpejza View Post
Ordered the PBC, scheduled delivery is Friday!!! Can't wait to hang some meat!!!
Awesome! Let us know with some pics how your first cook goes! Congrats!
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Old 07-21-2015, 05:36 PM   #833
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looks good !
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Old 07-22-2015, 09:34 AM   #834
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I too have a PBC coming in the mail Friday. Planning to hang some ribs and corn on the cob Saturday. I'll post some pictures if I think of it.

I'm coming from the stick burning world and while that was a lot of fun, and the color you get alone is almost worth the trouble, I'm just not in the right life stage to be babysitting a fire all day long with two little ones at home. Need something I can get the smoke rolling and walk away.

I used a WSM for a few years and got bored with that, so tried stick burning. Now instead of going back to a WSM figured I would do something a little different. I have always been intrigued by the PBC and have done a lot of reading, so I'm excited I finally get to try it!

Cheers!
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Old 07-22-2015, 09:38 AM   #835
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What is the difference between a UDS and PBC?
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Old 07-22-2015, 09:41 AM   #836
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welcome to the club! its a great cooker. being in my wheelchair is a bit of a pain as a grill (grate level makes it difficult at time sgetting stuff inn an out) but its a frigging AWESOME smoker. it soooooooo easy.

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Originally Posted by tpejza View Post
Ordered the PBC, scheduled delivery is Friday!!! Can't wait to hang some meat!!!
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Old 07-22-2015, 09:51 AM   #837
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Quote:
Originally Posted by Dedbrd View Post
What is the difference between a UDS and PBC?
There isn't much difference honestly. Typically UDS's are 55 gallon barrels and the PBC is a 30 gallon. But it's plenty big to do large cooks if you need that space. The PBC was heavily tested and configured so it eliminates a lot of guessing. Once you get the intake set your cooks will be very consistent. There are many many different ways to configure a UDS. Some simple some not. If you have the skills, tools, time, and access to parts you MAY be able to build a UDS cheaper but if you want ALL new parts it is going to be hard....The PBC will cook faster than you are use to (yes at the same temp as other cookers) and that is explained in a couple articles saying it's due to the 30 gallon barrel size and hanging the meat. Some here will debate that the barrel size makes a difference and I'm not smart enough on the science of it all I just know meat cooks faster in my PBC. You'll notice if you research that a large majority of people who own a PBC think they are outstanding cookers and that cooking on them is very easy. You will also find most people leave them as is and don't find modifying them necessary. If you haven't already, go to YouTube or the Pit Barrel Cooker website and view their videos. They are very good and provide excellent instructions.
Hopefully I answered your question.
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Last edited by AClarke44; 07-22-2015 at 12:00 PM..
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Old 07-22-2015, 09:54 AM   #838
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Welcome JBurn! You will enjoy the PBC I'm positive. It sounds like you've researched it and I bet your first cook will be amazing. Let us know and post some pics!
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Old 07-22-2015, 12:08 PM   #839
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Attention PBC meat hangers. If you are into the Brethren Throw Downs there's one for us to show off the PBC's abilities starting Friday. It's the Hanging or Spinning throw down. Hopefully some of you will enter, I for one am hoping to see Sako (ssv3) put an entry in as he's made some very delicious looking food on his PBC. But then again many of you have. Let's get some good entries going in this TD. Here's the link for information and rules. Your entries must be cooked between 24 July - 3 Aug (by noon). Good luck!
http://www.bbq-brethren.com/forum/sh...d.php?t=214575
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Old 07-22-2015, 04:24 PM   #840
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Yes AClark44 you clarified that perfectly!!! Now I'm smart! Thanks.
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