OT - Streaming

[MelroseHawkins]

I do like the hinged grate. A lot of times it’s just me and my kid, and it helps me not waste the coals. For example, if we’re just going to do a couple racks of baby backs or say a single chicken halved, I can hang those on one side, and throw a bunch of skinless brats on the other side to take to work during the week. You can also do your whole meal in there and not mess with the stove. Baked beans, sweet corn, baked potatoes, etc.

Personal preference, but I would agree that the full size is the one to get. I saved the box and throw it in there when I take it somewhere so the ashes don’t get in the inside of my vehicle.

I’m not a big spender and I’m prone to buyers remorse, but this fucking thing is quickly becoming one of my favorite and most useful purchases. It’s not strictly a cookout tool, you can fire it up during the week for just you and the wife and do something small, or you could literally feed your whole neighborhood ribs. There’s a video on YT of a guy hanging 12 racks of St Louis ribs in his PBC and he nailed it.

I don't plan on getting into smoking contests where I would need a smoker to adjust a bunch of settings. I'm too old at this point and just want some tasty food that is relatively easy to smoke/cook without babysitting. Just throw it on and let it do its thing. I'm not out to get blue ribbons. This seems to be right up my alley in that regard. Tasty food without much babysitting and adjusting of vents.

 

[okeefe4prez]

Thanks for the insight. So, you are getting enough smoke flavor from just the briquettes and no wood on at all? I also read somewhere where the company didn't recommend lump charcoal but plain briquettes. You wouldn't throw some soaked apple wood on top of the briquettes?

Charcoal alone imparts its own flavor and when you seal the smoke in, you can really taste it. The drippings from the meat directly onto the coals also creates a unique smoke that changes the flavor profile of things off the PBC.

As for mechanics, do not use wood chips and do not soak anything. That lowers the temp at which it burns and throws off creosote. Get wood chunks. And the key is to put them on the bottom of the coal bed. That regulates the temp they hit and limits the amount of air they get so they don 't catch on fire when you open the lid. I just use one or two wood chunks. The other thing I have done is use about 1/3rd Kingsford hickory or apple wood coals in my fire pit (I never use these in the chimney, though, because that is just pissing money away).

 

[okeefe4prez]

Personal preference, but I would agree that the full size is the one to get. I saved the box and throw it in there when I take it somewhere so the ashes don’t get in the inside of my vehicle.

Do you have the ash catcher? You need the ash catcher.

 

[Fryowa]

Thanks for the insight. So, you are getting enough smoke flavor from just the briquettes and no wood on at all? I also read somewhere where the company didn't recommend lump charcoal but plain briquettes. You wouldn't throw some soaked apple wood on top of the briquettes?

I add a couple wood chunks right at the beginning of the cook. Walmart carries Western brand chunks in a bunch of different wood species and it’s like $8 for a bag that will last a long time. Always had good luck with them. You just need a couple chunks when you start, after about 2 hours the meat is done taking on more, and if you keep adding it will just make the outside taste bitter. My personal opinion is that’s the biggest mistake people make when the. get frustrated. A little goes a long way. The other thing that a drum smoker does that helps the flavor is the drippings fall on the coals and you get the smoke from that. It rocks.

Most people tend to stick with fruit woods for pork and poultry, hickory and mesquite are pretty strong and you can overdo it in a hurry. If you’ve ever been to a cookout and had brisket that tasted like a campfire, they more than likely ran hickory or mesquite at full bore the whole cook and wrecked it.

I personally use apple for everything these days, I used to experiment (which is fun) but now I just like the simplicity of having one type on hand. Pecan and cherry are great too.

So bottom line (for me anyway), use wood chunks, but sparingly and at the beginning. After a couple hours your meat is done absorbing it and you’re just making the bark taste bitter. Stick to milder fruit woods for pork/poultry and leave the hickory and mesquite to beef. As you do more have fun and try some different woods and combos to see what you like. Tri tip over oak is impossible to beat (but that’s a fast cook).

 

[Fryowa]

Do you have the ash catcher? You need the ash catcher.

I’ve never gotten around to ordering one. Everyone I know has a fire pit so I’ve been dumping ashes there.

 

[Fryowa]

I don't plan on getting into smoking contests where I would need a smoker to adjust a bunch of settings. I'm too old at this point and just want some tasty food that is relatively easy to smoke/cook without babysitting. Just throw it on and let it do its thing. I'm not out to get blue ribbons. This seems to be right up my alley in that regard. Tasty food without much babysitting and adjusting of vents.

I would also tighten down your vent screw when you get it set (varies by altitude, if you’re in Iowa go about a quarter open and you’re golden).

At my b-day cook I bumped it all the way open taking it out of my vehicle, but luckily noticed it before I started.

 

[okeefe4prez]

I’ve never gotten around to ordering one. Everyone I know has a fire pit so I’ve been dumping ashes there.

That thing makes getting the ash out a piece of cake. You won't even need the box to travel with it. My boy knocked it over before I had cleared the ash catcher once. Total mess. I can't imagine living without one. Are you gonna get the Hox bottle opener to hang on it?

 

[okeefe4prez]

I would also tighten down your vent screw when you get it set (varies by altitude, if you’re in Iowa go about a quarter open and you’re golden).

At my b-day cook I bumped it all the way open taking it out of my vehicle, but luckily noticed it before I started.

But don't tighten it down too much if you plan on going to the mountains. Once you hit 5,000 feet you need a lot of air in there.

 

[thetrza]

I had downloaded the PS Vue for the past couple seasons and had been planning on getting something like Youtube tv for this season. But the whole season so far seems like such a disappointment, so many players opting out or other issues. I don't want to fork over money for Central Arkansas games every week. I will probably get an app when the Hawks eventually play. But I won't even be spending my Saturdays watching ESPN or Fox Sports for the next few months. It will just be broadcast games until the B1G starts.

 

[okeefe4prez]

I had downloaded the PS Vue for the past couple seasons and had been planning on getting something like Youtube tv for this season. But the whole season so far seems like such a disappointment, so many players opting out or other issues. I don't want to fork over money for Central Arkansas games every week. I will probably get an app when the Hawks eventually play. But I won't even be spending my Saturdays watching ESPN or Fox Sports for the next few months. It will just be broadcast games until the B1G starts.

Same. Only problem for me is I can't draw CBS or ABC where I live over the antenna. The fact that ABC is in freaking Asheville and you can't pull it in the largest metro area in South Carolina is a cruel joke. So that means no ABC prime time and I miss the SEC game of the week on CBS. Guh.

 

[Fryowa]

Are you gonna get the Hox bottle opener to hang on it?

Take my money. I didn’t know they had collegiate ones.

 

[MelroseHawkins]

Charcoal alone imparts its own flavor and when you seal the smoke in, you can really taste it. The drippings from the meat directly onto the coals also creates a unique smoke that changes the flavor profile of things off the PBC.

As for mechanics, do not use wood chips and do not soak anything. That lowers the temp at which it burns and throws off creosote. Get wood chunks. And the key is to put them on the bottom of the coal bed. That regulates the temp they hit and limits the amount of air they get so they don 't catch on fire when you open the lid. I just use one or two wood chunks. The other thing I have done is use about 1/3rd Kingsford hickory or apple wood coals in my fire pit (I never use these in the chimney, though, because that is just pissing money away).

Good stuff. I rarely soak the chips actually. I am keen to using wood chunks if I can find them. Putting on the bottom is a good idea.

Walmart for the apple chunks it is. Thanks for the recommendation.

 

[MelroseHawkins]

I add a couple wood chunks right at the beginning of the cook. Walmart carries Western brand chunks in a bunch of different wood species and it’s like $8 for a bag that will last a long time. Always had good luck with them. You just need a couple chunks when you start, after about 2 hours the meat is done taking on more, and if you keep adding it will just make the outside taste bitter. My personal opinion is that’s the biggest mistake people make when the. get frustrated. A little goes a long way. The other thing that a drum smoker does that helps the flavor is the drippings fall on the coals and you get the smoke from that. It rocks.

Most people tend to stick with fruit woods for pork and poultry, hickory and mesquite are pretty strong and you can overdo it in a hurry. If you’ve ever been to a cookout and had brisket that tasted like a campfire, they more than likely ran hickory or mesquite at full bore the whole cook and wrecked it.

I personally use apple for everything these days, I used to experiment (which is fun) but now I just like the simplicity of having one type on hand. Pecan and cherry are great too.

So bottom line (for me anyway), use wood chunks, but sparingly and at the beginning. After a couple hours your meat is done absorbing it and you’re just making the bark taste bitter. Stick to milder fruit woods for pork/poultry and leave the hickory and mesquite to beef. As you do more have fun and try some different woods and combos to see what you like. Tri tip over oak is impossible to beat (but that’s a fast cook).

Apple is my go to. I don't use much else. Yes, I've heard one doesn't need smoke the entire cook that just at the beginning as you state.

 

[okeefe4prez]

Apple is my go to. I don't use much else. Yes, I've heard one doesn't need smoke the entire cook that just at the beginning as you state.

You need diversity in your chunks. I alternate between hickory and apple for chicken and pork. Sometimes I run a blend of those two. I do pecan once a year. Not a fan of cherry because it's too damned sweet. The one thing I can't find in the South is alder, which is my go to for salmon or trout.

 

[tweeterhawk]

Bought a Traeger on sale this spring (actually wife bought it for me on QVC — looks like they put a different nameplate on their 575 Pro model to clear out the old non-WiFi controller and auger). Like it but disappointed that it doesn’t do more smoke. Based on this thread I may have to invest the $300 or so for a PBC.

 

[Fryowa]

Did a small variety Saturday on the PBC for 5 people. 3lb tri tip, a chicken, and a rack of baby back ribs.

Tri tip rubbed with Weber's KC style rub (my kid and I have settled on that one as the go-to all purpose), chicken's just salt/pepper/garlic powder (I prefer to let people season and sauce birds themselves), and the ribs were the Weber rub with some extra brown sugar. Sauced with Sweet Baby Ray's sweet and spicy with 45 minutes to go. Tri tip was pulled at 130 and came up to 135 by the time I cut it.

A single chunk of hickory and a single chunk of cherry. Still lightly smoking after 3 hours which was the total cook time. Ribs went 3 hours, chickens are always 2 hours to 165, and the tri tip was an hour. Pulled everything at the same time. Anybody considering the PBC, it's a damn fine unit. Could have easily tripled the amount of food and had plenty of room to spare.

 

[Fryowa]

Bought a Traeger on sale this spring (actually wife bought it for me on QVC — looks like they put a different nameplate on their 575 Pro model to clear out the old non-WiFi controller and auger). Like it but disappointed that it doesn’t do more smoke. Based on this thread I may have to invest the $300 or so for a PBC.

Did you order one?

 

[MelroseHawkins]

Did a small variety Saturday on the PBC for 5 people. 3lb tri tip, a chicken, and a rack of baby back ribs.

Tri tip rubbed with Weber's KC style rub (my kid and I have settled on that one as the go-to all purpose), chicken's just salt/pepper/garlic powder (I prefer to let people season and sauce birds themselves), and the ribs were the Weber rub with some extra brown sugar. Sauced with Sweet Baby Ray's sweet and spicy with 45 minutes to go. Tri tip was pulled at 130 and came up to 135 by the time I cut it.

A single chunk of hickory and a single chunk of cherry. Still lightly smoking after 3 hours which was the total cook time. Ribs went 3 hours, chickens are always 2 hours to 165, and the tri tip was an hour. Pulled everything at the same time. Anybody considering the PBC, it's a damn fine unit. Could have easily tripled the amount of food and had plenty of room to spare.

OMG! Nicely done!

On a side note, the PBC company owner and wife have a nice story and is the proverbial mom and pop US small business. I'm all for supporting them. The guy was a US veteran serving in Iraq I believe, came back and has struggled (openly as story is on their website) with PTSD. He came up with this idea and mastered it making something like 29 prototypes until got it to his standard. He was the first to come up with the hanging of the meat idea, I think. Anyway, he put everything into perspective to make a no-nonsense, load and go cooker/smoker for a reasonable price. His wife helps run it and is VP. They've had another company steal and breach their patent which had to sue and settled out of court. They now get royalties from the other company.

They are just a nice story of living the American dream. Support them if you are interested in a barrel cooker.

 

[Chickenlounge]

OMG! His wife helps run it and is VP.

So she slept her way to the top?

 

[Fryowa]

That thing makes getting the ash out a piece of cake. You won't even need the box to travel with it. My boy knocked it over before I had cleared the ash catcher once. Total mess. I can't imagine living without one.

Just used the ash pan for the first time last night, I like it.

Are you gonna get the Hox bottle opener to hang on it?

You guys can also see I know have an officially licensed Iowa Hawkeye Edition Pit Barrel Cooker.

I don't drink but my kid is a fan of those Mexican Sprites and Cokes that you can get in the glass bottles, so it'll get some use.

Side note, that bottle opener cost me almost $30 after tax and shipping. They have you by the balls but there's no way I wasn't getting one. The Pit Barrel is already pre drilled for it and it's the only one you can get with the holes in the right spots.

If any of you guys decide to grab a PBC you better damn well pony up your lunch money for one too and post a picture. You and I both know you've spent 30 doll hairs on dumber shit before.