Pit Barrel Cooker (PBC) Appreciation Thread

[Haole Pete]

Andrew -

Speaking of dirty smoke:

I've been following the PCB instructions and putting in food immediately after dumping the lit charcoal in. I know you (and others) advocate waiting 15-20 min before adding food.

1) The chicken on the top had a fairly black-ish tint near the hook. Would that be from adding the food too early, or is that just a "hey einstein, you're letting chicken grease drip on your coals" kind of thing?

2) Won't you always get dirty smoke due to new briquettes continually starting?

Thanks,
- Pete

 

[Haole Pete]

Okay, one last PBC Project and then I'll stop. For a bit.... :tape:

The PBC Prep Table:

This one will have no instructions, as YMMV extremely. I was fortunate in that I had an aluminum table base to start from...

Welded up a frame with the edges made out of angle iron so i could drop in a piece of cement board. Cut a 20" hole in the board.

Was smart (lazy?) and sized the top to be 6x12 TILES in size, so the only tiles I had to cut were around the hole.

Tiled, grouted, and painted the base with black spray paint from the initial green.

Now I got a prep table that matches the rest of "The Cantina"...

 

[Servo]

...as YMMV extremely...

Um... yeah, my mileage would really vary there, I'd have no mileage!

Amazing setup!

 

[BigKing]

About 9-10 hours total time in the cooker and then 2 more wrapped and put in cooler.

I had to add about 15 briquettes at the maybe 7 hours mark. I was cooking pretty low, like around ~250 the whole time.

If I remember correctly it took a long a time from 145 or so to 165 before I took it off hooks and foiled it and put on grate.

After reading some comments on this thread I'm thinking that my starting coals in my chimney were on the low side, I did not count them, but my guess is I was closer to 30 instead of 40. I can't argue with the results though. I'm going to do a brisket this weekend and may try to add a few more coals to the chimney for the initial start up.

Sounds like what's been going on for me when I start with fewer coals in the chimney. Takes longer but, like you said, I can't complain about the results. Makes sense that cooking for longer at the lower temp yields better results. Of course, the results are still awesome when doing it by the book per Noah's instructions.

I still generally put the food on within ten minutes. I've never noticed a bad charcoal taste or anything out of the ordinary. That's with using plain old KBB as well.

I echo the sentiment about putting the wood chunks in at the start and then pouring the coals over them.

 

[AClarke44]

Andrew -

Speaking of dirty smoke:

I've been following the PCB instructions and putting in food immediately after dumping the lit charcoal in. I know you (and others) advocate waiting 15-20 min before adding food.

1) The chicken on the top had a fairly black-ish tint near the hook. Would that be from adding the food too early, or is that just a "hey einstein, you're letting chicken grease drip on your coals" kind of thing?

2) Won't you always get dirty smoke due to new briquettes continually starting?

Thanks,
- Pete

I may be wrong but I don't think the PBC instructions say to add food immediately after dumping the lit coals. If you watch the videos they wait as well.
1. I'm not sure what caused that darker spot on your chicken but it appears it happened later in the cook instead of early so I wouldn't think you putting the chicken in immediately caused it. BUT, yes not letting the PBC get fired up good will cause "bad" smoke. Or I guess I should say any cooker will produce bad or dirty smoke while it's coming up to temp. I think your are probably correct in saying it was from the chicken drippings hitting the coals. I usually do a half basket method when I cook chicken and placd some of the chicken so it won't drip on the coals. I like a milder smoke in my chickens.
2. To answer this question I"d refer you to the Amazing Ribs website where the discuss small hot fires to create good thin blue smoke. It's slightly different in the PBC but the theory is pretty much the same. You want as small and hot of a fire needed to maintain a temp. The hot coals warm the unlit coals and when the fire reaches them they combust quicker instead of smolder then combust. This creates the good thin blue smoke. Same thing with wood or wood chunks which is why you want the wood in the coal basket from the beginning instead of adding it later. You notice with stick burners they use the top of the fire box to warm the next price of wood to be burned. They do that for the same reason. Quick combustion for clean smoke.
Usually you can see dirty smoke because it's thick and white. However, the PBC is harder to gauge because you also get white smoke from the meat dripping on the coals. It shouldn't be overly thick and if you smell it it shouldn't smell bad. Dirty smoke smells chemically. Clean smoke will make you want to pull the meat out and eat it right then.....ok maybe an exaggeration but you get the picture....:becky:

Also your outdoor cooking area is awesome! :thumb:

 

[SunnyInTexas]

Now I got a prep table that matches the rest of "The Cantina"...

Your cantina is awesome!

 

[JAGX123]

Okay, one last PBC Project and then I'll stop. For a bit.... :tape:

The PBC Prep Table:

This one will have no instructions, as YMMV extremely. I was fortunate in that I had an aluminum table base to start from...

Welded up a frame with the edges made out of angle iron so i could drop in a piece of cement board. Cut a 20" hole in the board.

Was smart (lazy?) and sized the top to be 6x12 TILES in size, so the only tiles I had to cut were around the hole.

Tiled, grouted, and painted the base with black spray paint from the initial green.

Now I got a prep table that matches the rest of "The Cantina"...

That looks awesome. Good job sir

 

[BigKing]

I do believe the PBC instructions say to put the meat on immediately which is why I've been doing it that way. I definitely would have waited to put the meat on if that's what they said to do.

 

[AClarke44]

I do believe the PBC instructions say to put the meat on immediately which is why I've been doing it that way. I definitely would have waited to put the meat on if that's what they said to do.

Wow you are correct. I went back and looked. I also watched the video on lighting the PBC and in that video I think I figured out where I came up with the 15-20 minute wait time. Noah says to wait 15-20 minutes after lighting with the lighter fluid method. I must have thought he meant either method when I originally watched the video a couple years ago.....
Either way I still stand behind waiting as it's worked well for me and several others here. To me it makes more sense to bring the cooker up to temp as well as get the fire going good before cooking. I believe Meathead at Amazing Ribs does the same thing (or something close) and he's always given the PBC great reviews....

 

[Haole Pete]

I was going by the instructions too.

I gotta obey something in ALL CAPS :wink:

 

[AClarke44]

My way is better.....lol. :heh:

 

[Haole Pete]

and thanks for the compliments on The Cantina. It's my happy place...

Did all the design, construction, wiring, etc singlehandedly. Mostly back when I was younger and more motivated :roll: Started 17 years ago and still dick with it from time to time.

It was one of those things that started being planned as a 4x4 shed to keep my smoker out of the wind, but as I started drawing it up it expanded into more of a tin-roof barbeque hangout.

The "kitchen" end with all the grills n stuff is on the left side behind the surfboard bar area, and the "living room" with the sofa and stereo on the right.

Many good days have been had there....

 

[Haole Pete]

My way is better.....lol. :heh:

LOL! :thumb:

 

[Bob C Cue]

I use lighter fluid, and add the meat after 15 or 20 minutes. Never have bad charcoal flavor. Only issue I have is that chicken may take more than 2 hours to get to 165 and big cuts like butts and briskets can take 9 hours or so. This has happened using the chimney or lighter fluid method. I always make sure I fill the charcoal basket a bit above the top so I have enough fuel. May need to try opening the bottom vent a bit more.

 

[TealStBBQKing]

Okay, one last PBC Project and then I'll stop. For a bit.... :tape:

The PBC Prep Table:

This one will have no instructions, as YMMV extremely. I was fortunate in that I had an aluminum table base to start from...

Welded up a frame with the edges made out of angle iron so i could drop in a piece of cement board. Cut a 20" hole in the board.

Was smart (lazy?) and sized the top to be 6x12 TILES in size, so the only tiles I had to cut were around the hole.

Tiled, grouted, and painted the base with black spray paint from the initial green.

Now I got a prep table that matches the rest of "The Cantina"...

Wow! That's all I got I'm speechless, so cool!

 

[talls6]

Hello Everyone,
Just hit the order submit button for my PBC. I cannot wait for it to arrive. It's been a 6 month process figuring out what smoker/cooker would be best for me. From what I have seen in this thread, I shouldn't be disappointed. My homebuilt Mini-WSM might get lonely once the PBC arrives. Now back to the thread, I think I am up to page 92 right now....
Darren

 

[Thingfish]

Logic dictates that you need not put the food on immediately after settling the lit coals. It does help market the product. That's all I'll say about that, except that I've done it both ways for a few years and have seen no difference in the final product.

 

[BigKing]

Logic dictates that you need not put the food on immediately after settling the lit coals. It does help market the product. That's all I'll say about that, except that I've done it both ways for a few years and have seen no difference in the final product.

I assumed that we all get to the same place in the end as long as it is lit correctly. Since I've never had issues with dirty smoke, or at least not anything I've been able to taste, I just keep putting it on immediately.

That's not even fair, actually. I head back upstairs to grab the meat so it could be anywhere from 3-10 minutes. I've kind of figured it doesn't matter. I've also seasoned up a butt after pouring the coals so that was at least 15 minutes. No discernible difference. The biggest difference I've seen in product off the PBC with big cuts is just how long I let it ride unwrapped and how long the hold is, assuming the same 40 coal lighting method.

Understandable marketing ploy...the PBC cooks faster than other smokers. Even faster if you can immediately put the food on and not have to wait for the smoke to be "clean" or for the temp to get where it needs to be.

 

[AClarke44]

Hello Everyone,
Just hit the order submit button for my PBC. I cannot wait for it to arrive. It's been a 6 month process figuring out what smoker/cooker would be best for me. From what I have seen in this thread, I shouldn't be disappointed. My homebuilt Mini-WSM might get lonely once the PBC arrives. Now back to the thread, I think I am up to page 92 right now....
Darren

Awesome! Welcome Darren.....we can't wait to see what good cooks you come up with in your PBC! :thumb: great to have you on board!

 

[AClarke44]

Logic dictates that you need not put the food on immediately after settling the lit coals. It does help market the product. That's all I'll say about that, except that I've done it both ways for a few years and have seen no difference in the final product.

I think waiting helps those who have issues with dropping temps more than anything. But i like to light up, then go prepare my meat. That usually takes 10-20 min anyway. Bottom line is whatever works for you, do it.....

Edit.....Also when someone complains of a bad charcoal flavor in their meat it automatically makes me think dirty smoke. Dirty smoke comes from a cold fire usually so that's another reason I tell people to wait. But again, if you (meaning anyone) are not having issues then obviously don't change anything....