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Pit Barrel Cooker (PBC) Appreciation Thread

AClarke44 said:
That's cool Hobo! I've spoken with Noah several times (it's been awhile) and he's always been a great guy to talk to. We did a PBCAT 1 year Anniversary cook-off (Throw down style) a couple years ago and I worked out some awesome prizes for the winner with him. Noah was very generous with what he was willing to give away for that contest. I can't wait to watch your interview tomorrow! Like Sportster said, tell Noah and Amber we said hi...:becky:
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We're hitting the 3 year mark of this thread Andrew. I think we need another TD.:heh:


Falls on Mother's day too.
 
Stlsportster said:
I'm in....although Sako with all the TDs you've won....I nominate you to be the full time judge...so everyone else has a chance...

And didnt you win the first one too?
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:laugh:

I did. This time I'll just be a spectator. Or a judge.
 
I do brats almost every time I fire her up; however, I am always doing a large piece of meat at the same time so temp is a concern. Due to that, I go lid on for at least 1:15.

I imagine if you go lid off, 45 would probably do it. Regardless, they are fantastic on the PBC.
 
I've done brats on the PBC and the Lang several times each. I can honestly say I prefer them grilled...they just don't have the same flavor, texture, or snap to them when smoked.

I do need to try them like a reverse sear...smoke for a while and finish on the grill....
 
Definitely different than high heat, for sure. If I had a choice and was only doing brats, I would grill them as opposed to going through the process of lighting the PBC.

They are awesome as a mid-cook snack while doing large cuts on the PBC, however.
 
Big M1ke said:
Just picked up a used PBC about an hour away from me for $100. Came with the ash catcher,drop down grate and a PBC cover. Can’t wait to get her cleaned up and fired up. I’ve been wanting one for about 3 years now!
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Dont worry about cleaning up the inside of the PBC. Other than dumping the ash out and occasionally using a putty knife to scrape ash/grease off the bottom so the charcoal bucket will sit flat....no other cleaning. That's called seasoning...not dirt.

Fire it up !
 
Stlsportster said:
Dont worry about cleaning up the inside of the PBC. Other than dumping the ash out and occasionally using a putty knife to scrape ash/grease off the bottom so the charcoal bucket will sit flat....no other cleaning. That's called seasoning...not dirt.

Fire it up !
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Right on! I wasn’t gonna touch the inside. Just wanted to give the out side a good wipe down. Get her shining again. What should I cook first??
 
Big M1ke said:
Right on! I wasn’t gonna touch the inside. Just wanted to give the out side a good wipe down. Get her shining again. What should I cook first??
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Well, most people on this thread will say hang some chicken halves...they turn out awesome. I'm also a big fan of PBC ribs...

With that hanging grate you can easily fit 1-2 racks of ribs and 1-2 chicken halves on one side....and a fatty on the other!
 
Sako made a Burger King Burger last week on the PBC and it has been on my mind since he did it. So tonight I gave it a shot. As some of ya’ll know I have had my fair share of problems with the PBC and temps, but tonight I just let it loose and damn if I did not just make some tasty burgers! I got some Royal Oak lump with a block of Hickory and got the grill up to about 400-475 and slapped some burgers on the grill and man they just turned out fantastic.

I gave my daughter a taste and she gave the thumbs up!! But I have got to agree with ssv3 and these are some good flame broiled burgers.
 

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Rib Rub said:
Sako made a Burger King Burger last week on the PBC and it has been on my mind since he did it. So tonight I gave it a shot. As some of ya’ll know I have had my fair share of problems with the PBC and temps, but tonight I just let it loose and damn if I did not just make some tasty burgers! I got some Royal Oak lump with a block of Hickory and got the grill up to about 400-475 and slapped some burgers on the grill and man they just turned out fantastic.

I gave my daughter a taste and she gave the thumbs up!! But I have got to agree with ssv3 and these are some good flame broiled burgers.
Click to expand...

Attaboy, Rib Rub! Sako has a talent for inspiring PBC cooks.
 
Hey guys. When doing shorter cooks like chicken do you still need to fill the charcoal basket to the top? Seems like overkill. I know Noah Says to in the videos. Thanks!
 
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