Pit Barrel Cooker (PBC) Appreciation Thread

[TealStBBQKing]

I’ve had my PBC a few years now and wonder if it might be a good idea to burn out all the grease that has accumulated on the walls. Is there a rule of thumb for this?

No one has seemed to answer this yet and I think it's a good question I'd like to see an answer to too. Also my pbc under the ash catcher it's getting a little rusty. Any need to maintenance?

 

[gwlee7]

Have a rack of chuck short ribs and a turkey breast hanging as I type this. Will post results pics later. Merry Christmas PBC peeps!!

 

[johnnylightnin]

No one has seemed to answer this yet and I think it's a good question I'd like to see an answer to too. Also my pbc under the ash catcher it's getting a little rusty. Any need to maintenance?

Found a video of Noah saying the “seasoning” in the pit is fine and doesn’t need to be cleaned out. That said, I’ve had really thick grease on the bottom of the barrel. I scooped most of it out and will cook on it for the first time today.


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[Kanco Connection]

I had 17 guys over a couple nights ago and got to cook a bunch of ribs and 10# of wings on the PBC. I got multiple “These are the best ribs/wings...”. PBC doing good work! Merry Christmas.

 

[johnnylightnin]

Found a video of Noah saying the “seasoning” in the pit is fine and doesn’t need to be cleaned out. That said, I’ve had really thick grease on the bottom of the barrel. I scooped most of it out and will cook on it for the first time today.


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My temps seem more steady since I cleaned out the bottom of the PBC...which makes sense. I usually have to crack the lid on and off. Sailing at 265 today...almost no variance.


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[gwlee7]

Here is the turkey breast and short ribs before slicing.

 

[gwlee7]

Oh my goodness. My wife and just tried the smallest rib and it was outstanding.

 

[johnnylightnin]

Here’s the Turkey!

Not a great pic, but it looks good.


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[txcaesar]

Hello all! I'm the newbie but I wanted to introduce myself. I have the new PBC and I'm in love. I've been smoking meats on a gas grill for a couple of years. With the PBC I hope to become a pit master.

Thank you for this thread, I've learned so much already.

 

[pharp]

Hello all! I'm the newbie but I wanted to introduce myself. I have the new PBC and I'm in love. I've been smoking meats on a gas grill for a couple of years. With the PBC I hope to become a pit master.

Thank you for this thread, I've learned so much already.

Welcome to the club. What's is your first cook going to be?

 

[Skywrench]

Hello all. New to the forum. I’ve had my PBC for a couple of years now and still love it just as much as I did when it was new. Figured I’d share some PBC porn.

Ten racks of baby backs all at the same time. All are double hooked. I never just use single hooks to hang any more - I’ve had em fall into the coals when they get too tender.


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[Doorman]

Good morning, Brethren! I was lucky enough to receive a shiny new PBC for Christmas :whoo::whoo:
Giving it a try this morning with a couple racks ribs...maybe some chicken and veggies later. It’s around 40 degrees outside with a steady breeze. Put everything together about an hour or so ago. PBC is running around 270 degrees right now. Fingers crossed but feeling confident thanks to all of the info in this thread...you guys are awesome!

 

[txcaesar]

Welcome to the club. What's is your first cook going to be?

I did some pork ribs for 3 hours and they came out near perfection. Forgot to do pics dangit.

The next thing I did was butter bath chicken using Noah's game rub. I don't think I've been so happy with a Cooker in my life.

 

[Doorman]

The ribs just got company. So far, so good.

 

[Bob C Cue]

Way to go Doorman. Welcome to the club.

 

[Tannhauser42]

Doing a big family BBQ today. Currently have two racks of spare ribs in the PBC. Will add a turkey breast, a pork tenderloin, and some Conecuh sausage later. Will do some armadillo eggs, mac-n-cheese, and apple cobbler in the Big Green Egg.

 

[Doorman]

Ribs turned out to be pretty tasty. I could’ve left them on for another 1/2 hour to 45 minutes...still good, though. The kids gave me some Dizzy Pig rubs for Christmas. This is the first time I’ve tried it (Raging River) and am not at all disappointed. Olive (the pug) wants to know when it’s time to eat!

 

[Doorman]

Chicken and corn off. Oakridge SPOGOS is worth the wait...layers of killer flavors. I had to wake up Olive to give her a taste! My wife likes it, too! :laugh:

 

[Kanco Connection]

Welcome to you you new guys. You’re killin it!

 

[LloydQ]

Nice looking cooks! Olive will have to watch her weight!