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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 12-13-2012, 10:32 PM   #16
PatioDaddio
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Join Date: 05-04-08
Location: Boise, Idaho
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Quote:
Originally Posted by martyleach View Post
Food looks great. So, I am a little confused as that looks very similar to a UDS. What makes a PBC different? The horseshoes??
Rather than re-hashing it here, go check out the videos at their site, or check out my
reviews and test cooks here.

It looks like a UDS, but it's much different.

John
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Old 12-13-2012, 10:52 PM   #17
flyingbassman5
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Location: Saint Louis MO
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Quote:
Originally Posted by martyleach View Post
Food looks great. So, I am a little confused as that looks very similar to a UDS. What makes a PBC different? The horseshoes??
For starters, its made from a 30 gallon drum verses the normal 55 for a UDS. That said, it can cook hotter using less charcoal than a UDS. A full basket in the PBC (which isn't much cause the basket is small compared to that of a UDS) can fuel a 275 to 300 degree fire for about 8 hours. If you check out the vids like Daddio suggests, Noah, the owner of the PBC Co. cooks a 10lb bone in butt in about 6 hours. Not good if you want real nice bark but still cooks it none the less. Hanging the meat is just plain cool too!

Those are the most notable differences but the best way to understand it is to take Daddio's advice and check out the company. Daddio and his reviews are the reason Santa is bringing me one for Christmas.
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18" OTS, 22" OTG, SJ Silver, Vintage 1981 Coleman Bullet, PBC, UDS, QMaster Senior ATC
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Old 01-11-2013, 11:50 PM   #18
MossyMO
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Great looking cook Sparky; the ribs look great and you could not have found a better fit than a tri-cut with Tatonka Dust... nice work!
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