Pit Barrel Cooker (PBC) Appreciation Thread

[LloydQ]

Also, what would be a good price point for a used one? I think they are around $800 new.

 

[SimcoBBQ]

I guess my point is, I am not all that concerned with the versatility (smoking, roasting, etc ), but will it cook steaks, chops, chicken breasts, and the like as well as a regular gasser?

Lloyd I replied in your other thread , so as not to clog up the PBC thread with non PBC stuff

 

[buttdart]

I guess now is a good time to make a first post after lurking for months. I purchased my first smoker from a friend about 6 months ago. It was a used UDS. It worked fine but I found myself constantly adjusting the valves/vents to hit an ideal temperature. The results of all my cooks were great but it was not very relaxing constantly adjusting. I stumbled across the PBC on this website and have watched hours of videos and read so many positive reviews. I finally pulled the trigger on a PBC this week and it arrives early next week - can't wait to break it in!

 

[Bigbears BBQ]

Butt you want be disappointed and welcome to the family

 

[Bob C Cue]

Welcome buttdart. I don't believe I've ever welcomed a buttdart before. Sounds very painful!

 

[SimcoBBQ]

I guess now is a good time to make a first post after lurking for months. I purchased my first smoker from a friend about 6 months ago. It was a used UDS. It worked fine but I found myself constantly adjusting the valves/vents to hit an ideal temperature. The results of all my cooks were great but it was not very relaxing constantly adjusting. I stumbled across the PBC on this website and have watched hours of videos and read so many positive reviews. I finally pulled the trigger on a PBC this week and it arrives early next week - can't wait to break it in!

Welcome to the addiction that s the PBC!

 

[StanDaMan79]

It's my kamado deflector stone. It's just wrapped in foil in the above pic since I don't like it getting greasy and messy.

So, maybe stupid question, but I can use my wifes pizza stone right over the fire basket in my UDS, and it won't break? ' I didn't know how much heat they could take and not break. I know, probably a stupid question, please bear with me, lol.

 

[ssv3]

So, maybe stupid question, but I can use my wifes pizza stone right over the fire basket in my UDS, and it won't break? ' I didn't know how much heat they could take and not break. I know, probably a stupid question, please bear with me, lol.

Long time Stan and good to see you posting. :thumb: The pizza stone will work just fine in the UDS as long as you're not shooting for real high temps but then real high temps defeat the purpose of a deflector. It'll be fine.

 

[StanDaMan79]

Ahh, thanks for the speedy reply ssv3, yeah, work and weather have hampered the UDS time. Been refining my rib technique, wanted to try a deflector, one, to even out the heat, and maybe to add a water pan.
They've been pretty dang good with out either of them, but, you know how this addiction goes, got to keep tweaking. Our local grocer had spare ribs for 1.49 lb, I loaded up the freezer, and am doing some for Super Bowl.

I'll let ya know how it turns out, thanks again!

 

[ssv3]

Ahh, thanks for the speedy reply ssv3, yeah, work and weather have hampered the UDS time. Been refining my rib technique, wanted to try a deflector, one, to even out the heat, and maybe to add a water pan.
They've been pretty dang good with out either of them, but, you know how this addiction goes, got to keep tweaking. Our local grocer had spare ribs for 1.49 lb, I loaded up the freezer, and am doing some for Super Bowl.

I'll let ya know how it turns out, thanks again!

Nothing wrong with tweaking since I never stick to one style of doing things. Me thinks deflector alone will be fine and you'll like the results. Great price on the ribs and def keep us posted.

 

[warhog6g]

Hey all, been reading this thread for awhile

I got a PBC in 2015 and can count on 2 hands the number of times I've used it since then (blasphemy I know!). I'm looking at ramping up use of it this year. I am interested in the PartyQ and I'm curious as to people's opinions on it.

 

[SS13]

I really like Plowboys Yardbird rub. Not sure it would be called Memphis style though. Great job on your first cook. Question: are you related to SSV3 since your screen names are so similar? :wink:

Thanks, and no relation

Sent from my Pixel XL using Tapatalk

 

[SS13]

I did a 8.4 lb pork butt yesterday. It took a little longer that I planned. We also got impatient only let it rest about 10 minutes. I hung it for about 5 hours to 160, then wrapped until 195. I monitored the barrell temp and it was fairly solid around 280/290.

Because we didn't key it rest very much, could that be why the center was a little tougher?

I also don't think I needed the wrapping juice...Next time I might try without it.

It was super deliciousness by the way.

Second cook on the books.

Sent from my Pixel XL using Tapatalk

 

[ssv3]

I did a 8.4 lb pork butt yesterday. It took a little longer that I planned. We also got impatient only let it rest about 10 minutes. I hung it for about 5 hours to 160, then wrapped until 195. I monitored the barrell temp and it was fairly solid around 280/290.

Because we didn't key it rest very much, could that be why the center was a little tougher?

I also don't think I needed the wrapping juice...Next time I might try without it.

It was super deliciousness by the way.

Second cook on the books.

Sent from my Pixel XL using Tapatalk

Temps should be a guide so always make sure it's probe tender regardless of the internal temp. Rest would've helped also for temps to climb up some while holding and juices to reabsorb. I don't wrap with juice either.

 

[Dgerson]

Super Bowl cook

My buddy and I alternate hosting a Super Bowl party for our families. Even though this is his year, I'm hosting due to him begging for me to use my new(ish) PBC. I'm going with ribs and wings. I bought the sampler pack from Oakridge and I'm trying out four of their rubs.


One rack with sweet dominator. One with secret weapon.


A third rack with jay love Jamaican rub. I'm excited about this one.


I took a page from ssv3 and bent a couple of old skewers I had. Rubbed down with gamebird rub. I figure to finish them on the grill.

Fingers crossed!

 

[electron_si]

I stumbled across this thread when cruising q talk. My neighbors MES just broke a few Weeks ago and I told him to look into the PBC to replace it since a gateway is a little bigger than what he wants. Think he is going to pull the trigger in a week or two on the police edition

I'll post results after we do the first cook, am as anxious as he is to try it after looking through this thread. Depending on how it goes I might pick one up too to start trying some hot and fast cooks.

 

[buttdart]

My PBC was delivered two hours ago. Since I work from home I'm taking a late lunch to break 'er in with some chicken. Wish me luck! (using 733 to monitor first cook temps as I'm curious how it will perform on this 40 degree windy day.

 

[ClintRhodes]

[ame]https://www.amazon.com/IQ110-Temperature-Regulator-Barrel-Cooker/dp/B01MRUWGKY/ref=sr_1_2?ie=UTF8&qid=1486504709&sr=8-2&keywords=pit+barrel+cooker[/ame]

IQ110 BBQ Temperature Regulator Kit for Pit Barrel Cooker

Has anyone tried one of these on their PBC? Seems really expensive but I like the idea of it.

 

[luberconn]

Hey all, been reading this thread for awhile

I got a PBC in 2015 and can count on 2 hands the number of times I've used it since then (blasphemy I know!). I'm looking at ramping up use of it this year. I am interested in the PartyQ and I'm curious as to people's opinions on it.

lol, i got my PBC in October or November and i've already gotta use at least 3 hands to count my cooks.

 

[luberconn]

I did a 8.4 lb pork butt yesterday. It took a little longer that I planned. We also got impatient only let it rest about 10 minutes. I hung it for about 5 hours to 160, then wrapped until 195. I monitored the barrell temp and it was fairly solid around 280/290.

Because we didn't key it rest very much, could that be why the center was a little tougher?

I also don't think I needed the wrapping juice...Next time I might try without it.

It was super deliciousness by the way.

Second cook on the books.

Sent from my Pixel XL using Tapatalk

i did a 9 pounder for super bowl. i didn't hang it cause it's a pain i have a hard time finding a good method of hooking the meat with the big bone-in shoulder. i just put it on the rack for 4hrs. wrapped and took another 3hrs to bring it to 200. i don't add liquid to the wrap. there's plenty of juice in the shoulder to keep it moist. pulled and wrapped in a towel, set in cooler for 1.5hrs. one of the best shoulders i've done yet.