Just bought a pit barrel cooker (1 Viewer)

[Megla]

Good advice. The only thing I'd add is that ribs are a great first choice for a rookie. Ribs are REALLY difficult to screw up. They are the only smoke I do not based on temp but are rather based on time. The 3-2-1 method is pretty fool proof.

For full spares you can use 3-2-1, but for stl cut spares or BBacks that's much to long, a simple bend test is really all you need to do with any port rib, lift it from the middle, usually with tongs, and if it bends close to 50% (tips almost touch) you are good to go.

 

[Buzzbait]

If your UDS come with a thermometer then there really is no need for an additional one, what's more important is to have an instant/accurate probe in order to keep track of your internal temps, which will be the end all sign that your meats are cooked completely

I respectfully disagree. To use the probe you need to take off the lid and in doing you lose heat. The beauty of smoking is low, slow and don't interrupt. If you go to professional competitions you'll see them using remote temp devices too.

 

[Uruk-Hai]

One or some of y'all gonna be here tomorrow when I panic on how to do something? I know PBC is supposed to have support whenever

 

[Buzzbait]

For full spares you can use 3-2-1, but for stl cut spares or BBacks that's much to long, a simple bend test is really all you need to do with any port rib, lift it from the middle, usually with tongs, and if it bends close to 50% (tips almost touch) you are good to go.

If BB then I agree. I'll cook for less time as they are leaner and might dry out but I don't think 6 is too much for St Loius (at least I've never had any issues).

 

[Uruk-Hai]

Crap. Didn't mean to start a fight 

 

[Megla]

I respectfully disagree. To use the probe you need to take off the lid and in doing you lose heat. The beauty of smoking is low, slow and don't interrupt. If you go to professional competitions you'll see them using remote temp devices too.

I've cooked long enough to with my units to know when I'm getting close to the internal temp I'm looking for, will only have to use the instant read 1 or twice but I can conside for some new to the hobby a probe that is inserted in the meat for the whole cook may be wise, I just don't like having a probe in you meat the whole cook.

 

[Buzzbait]

Crap. Didn't mean to start a fight 

Nah, it's all good! Megla's giving good advice here.

Enjoy your smoker! 

 

[Megla]

If BB then I agree. I'll cook for less time as they are leaner and might dry out but I don't think 6 is too much for St Loius (at least I've never had any issues).

I could see 6 hours at 200-225 for STL, any hotter and that is much to long and if you are going to foil, two hours is much to long, JMHO based on many many cooks

 

[Megla]

One or some of y'all gonna be here tomorrow when I panic on how to do something? I know PBC is supposed to have support whenever

Yea, I'm doing a small cook tomorrow so ill be on while that happens

 

[Uruk-Hai]

Ok, so I've unpacked everything and I have one piece that's not on the parts list: it's a solid round metal disc about the same size as the grate and it has little feet on the bottom. Is that a false bottom that goes under the charcoal basket?

 

[RCon]

I respectfully disagree. To use the probe you need to take off the lid and in doing you lose heat. The beauty of smoking is low, slow and don't interrupt. If you go to professional competitions you'll see them using remote temp devices too.

I've cooked long enough to with my units to know when I'm getting close to the internal temp I'm looking for, will only have to use the instant read 1 or twice but I can consider for some new to the hobby a probe that is inserted in the meat for the whole cook may be wise, I just don't like having a probe in you meat the whole cook.

I think this is the key to Buzzbait's recommendation, and I definitely agree.  For someone new, you don't want to take the lid off constantly, especially on a pit barrel.

 

[RCon]

Ok, so I've unpacked everything and I have one piece that's not on the parts list: it's a solid round metal disc about the same size as the grate and it has little feet on the bottom. Is that a false bottom that goes under the charcoal basket?

There should be one round, black circle with three "feet" underneath.  Put that on the ground, and set the cooker on top of it.  Keeps you from burning the grass or whatever is underneath the cooker.

 

[RCon]

So far, my favorite on the pit barrel is pulled pork.  My method has been to add a couple of apple wood chunks to the coal basket, cook straight to 165 internal temp on the hooks (or grate if I'm not doing anything else simultaneously), then foil with 1/2 cup of liquid (have tried apple juice and beer, both work well) and cook to 203 internal temp.  Remove from cooker, wrap in towels, let rest in a cooler for a couple hours, then take out, pull, and serve.

Have tried similar method with brisket twice, and it's been good but not quite great.  Going to have to tweak the formula a bit for this cooker, I guess.

 

[Uruk-Hai]

There should be one round, black circle with three "feet" underneath.  Put that on the ground, and set the cooker on top of it.  Keeps you from burning the grass or whatever is underneath the cooker.

No, I'm good with the stand. This is a solid, silver plate. The feet are only about 1/2" tall

Edit: never mind. It's the ash pan that fits under the coal basket

Link

What I was calling the "feet" are actually slots for the basket to lock into

 

[xulf]

I'm going straight charcoal for this cook. I'm thinking something like a brisket and maybe some chicken, then splitting between my friend & I for future meals.

I'm more worried about temp control

Make sure to follow the instructions on how long to have the charcoal going before closing the lid (based on elevation).  If you let it go too long it will get too hot and cook too fast.

 

[Uruk-Hai]

Thanks, xulf. I've watched the video and read the PBC instructions, and plan on following them to a T. I ended up getting a rack of pork ribs. 

 

[xulf]

I'm smoking a 16 lb turkey tomorrow.  I bought the turkey hanger/hook accessory.  Excited to see the results 

 

[SWC]

best of luck you smoker guys have a great and smokey holiday brohans take that to the bank

 

[xulf]

Thanks, xulf. I've watched the video and read the PBC instructions, and plan on following them to a T. I ended up getting a rack of pork ribs. 

 

[Angry Beavers]

Wow - I want one now!!!

 

[AcerFC]

I know nothing about the pit barrel. But 3-2-1 for st louis ribs is perfect. That is all

 

[RCon]

No, I'm good with the stand. This is a solid, silver plate. The feet are only about 1/2" tall

Edit: never mind. It's the ash pan that fits under the coal basket

Link

What I was calling the "feet" are actually slots for the basket to lock into

Right. I didn't get that accessory, but am considering it. Let me know if it works well.

 

[RCon]

I'm smoking a 16 lb turkey tomorrow.  I bought the turkey hanger/hook accessory.  Excited to see the results 

Let us know how that works. Another accessory I am considering.

 

[NewlyRetired]

I know nothing about the pit barrel. But 3-2-1 for st louis ribs is perfect. That is all

3-2-1 at 225 is very nice but if you cook any higher in temp, they can get too mushy.  If your cooker settles in at 250 for the cook, I would recommend shaving off 45 minutes of the 6 hour time.  The place where they can get the most mushy is during the foil phase, so if you are going to reduce some time, do the majority of it there.

 

[Uruk-Hai]

What does 3-2-1 mean?

 

[Uruk-Hai]

Right. I didn't get that accessory, but am considering it. Let me know if it works well.

Should help a ton disposing of the ashes as I will only be lifting the basket instead of also having to dump the barrel. That's my theory, anyway. I had forgotten I had added it to my purchase. I also got the half-grate so you both hang stuff and cook on a grate. 

 

[RCon]

I believe it refers to: cook 3 hours, then foil (usually with sauce or other seasoning) and cook 2 hours, then unwrap and cook 1 hour to finish. That would be way too long on a pit barrel, however, as it usually cooks upwards of 275.

 

[ChiefD]

What does 3-2-1 mean?

3 hours on the smoker, 2 hours in foil, 1 hour on the smoker.

For me, I am not a fan of this method. The foil just overcooks them, in my opinion. But I do mostly babybacks, so take that for what its worth. I'm usually 4-5 hours for those at 225. No foil. For me, the meat stays on the bone better.

 

[NewlyRetired]

I believe it refers to: cook 3 hours, then foil (usually with sauce or other seasoning) and cook 2 hours, then unwrap and cook 1 hour to finish. That would be way too long on a pit barrel, however, as it usually cooks upwards of 275.

if the pit barrel settles at 275, I agree that 3-2-1 is way to long.

Probably something like 2.25-1-1 is more than enough and you can judge the last 1 for yourself just by the look of the bones.  

 

[Uruk-Hai]

I see. Thanks. The PBC recipe is 3 hours, then put sauce on and cook for another 30 minutes.

 

[NewlyRetired]

3 hours on the smoker, 2 hours in foil, 1 hour on the smoker.

For me, I am not a fan of this method. The foil just overcooks them, in my opinion. But I do mostly babybacks, so take that for what its worth. I'm usually 4-5 hours for those at 225. No foil. For me, the meat stays on the bone better.

I like foil for a full slab of ribs but I agree it is not needed for baby backs.

I like experimenting during the foil stage.  I just tossed on a full slab onto my Egg now and I think during the foil stage I am going to try some Root Beer today

 

[RCon]

For baby back on the pit barrel, I've been doing rub, hang and cook until they recede from the bone about 1/4 to 1/2 inch, then liberal sauce and hang and cook another 40-ish until done.

 

[NewlyRetired]

I see. Thanks. The PBC recipe is 3 hours, then put sauce on and cook for another 30 minutes.

A lot of this stuff is also up to individual taste.  You are not cooking for competition judges, you are cooking for family.

The best thing to do is just pay attention to time and temp, eat them if they look good and then talk to family about what changes they would like (more tender, more firm, more sauce etc) and adjust time, temp and technique the following cook and repeat this process until you find the "recipe" and then use it every time.

 

[Gopher State]

Doing up some Brisket on my pit barrel today.  Best smoker ever!!!!!!!!

 

[ChiefD]

I like foil for a full slab of ribs but I agree it is not needed for baby backs.

I like experimenting during the foil stage.  I just tossed on a full slab onto my Egg now and I think during the foil stage I am going to try some Root Beer today

Like that idea. one of my friends does foil once in awhile and puts butter and brown sugar on it. Really, really good.

 

[RCon]

A lot of this stuff is also up to individual taste.  You are not cooking for competition judges, you are cooking for family.

The best thing to do is just pay attention to time and temp, eat them if they look good and then talk to family about what changes they would like (more tender, more firm, more sauce etc) and adjust time, temp and technique the following cook and repeat this process until you find the "recipe" and then use it every time.

This!

 

[ChiefD]

A lot of this stuff is also up to individual taste.  You are not cooking for competition judges, you are cooking for family.

The best thing to do is just pay attention to time and temp, eat them if they look good and then talk to family about what changes they would like (more tender, more firm, more sauce etc) and adjust time, temp and technique the following cook and repeat this process until you find the "recipe" and then use it every time.

This.

Also, if you are using a dry rub, go a little on the light side versus using too much rub. Sometimes too much rub leaves the meat on the saltier side. Less is more in a lot of cases with rub.

 

[Uruk-Hai]

Yeah, I didn't put as much rub on as it appeared he did in the video.Not so much because I'm afraid of it as for my friend - her stomach is a little more sensitive than the industrial garbage disposal I was born with.

 

[Hawks64]

Thanks for the heads up. I usually stock up on this sale.  

Costco has the Kingsford competition 2 pk for 16, same size bags as well. I like competition better as it holds temp longer and is less prone to flare up temps.

 

[In The Zone]

Like that idea. one of my friends does foil once in awhile and puts butter and brown sugar on it. Really, really good.

Don't forget the honey and a little extra rub. 

 

[NewlyRetired]

Does the PBC use lump charcoal like the Egg does?

 

[RCon]

Does the PBC use lump charcoal like the Egg does?

Uses standard Kingsford original.  I imagine you could try lump, but that would probably burn hotter, and possibly not as long without needing a refill?

 

[NewlyRetired]

Uses standard Kingsford original.  I imagine you could try lump, but that would probably burn hotter, and possibly not as long without needing a refill?

When I fill my Egg with lump, I get around 20-22 hours of cook time at 250.

The extra benefit of lump is that when you finish, you don't clean it up, you simply reuse the next time as it just relights.

I don't know how this compares to regular charcoal as I have never used it.

 

[ChiefD]

Don't forget the honey and a little extra rub. 

Yeah, thats a good one too.

The last 45 minutes or so I will mix Gates sauce with honey and put on the ribs. Gives a nice sweet and spicy gooey finish on the ribs.

Damn, i may need to do ribs tomorrow. 

 

[Amused to Death]

A lot of this stuff is also up to individual taste.  You are not cooking for competition judges, you are cooking for family.

The best thing to do is just pay attention to time and temp, eat them if they look good and then talk to family about what changes they would like (more tender, more firm, more sauce etc) and adjust time, temp and technique the following cook and repeat this process until you find the "recipe" and then use it every time.

I'm very new to smoking (today's only 5th cook) and I started taking notes.  Keep a log book with what you're cooking, if you're using smoke wood, times/temps, rubs/sauces, etc.  Then evaluate later what you'd do differently the next time.

Beef jerky (over hickory) should be getting close, just about at the 4 hour mark now.  Smoking pork loin and chicken thighs tomorrow over apple.

 

[Uruk-Hai]

Ribs turned out great. A couple of things:

I followed exactly what the directions said, but I think 3 hours pre-saucing is too much. When I removed the ribs to put the sauce on them, the rack damned near fell apart (ok, it actually, really fell apart and a good hunk fell into the charcoal basket).

After washing the ashes off ( ), I sauced it but couldn't get the hook to hold well. So I put the grate in and laid the ribs on that for 5 minutes just to let the sauce take hold.

I'm not sure I did anything wrong - vent was at 1/4 open, times were followed - but it was also hotter than hell here today; I don't know if that matters.

Anyway, made it through my first try relatively unscathed with some damned good ribs. I think next time I'll cut back to 2.5 hours before adding the sauce just so I can get them out of the barrel in one piece.

 

[xulf]

Ribs turned out great. A couple of things:

I followed exactly what the directions said, but I think 3 hours pre-saucing is too much. When I removed the ribs to put the sauce on them, the rack damned near fell apart (ok, it actually, really fell apart and a good hunk fell into the charcoal basket).

After washing the ashes off ( ), I sauced it but couldn't get the hook to hold well. So I put the grate in and laid the ribs on that for 5 minutes just to let the sauce take hold.

I'm not sure I did anything wrong - vent was at 1/4 open, times were followed - but it was also hotter than hell here today; I don't know if that matters.

Anyway, made it through my first try relatively unscathed with some damned good ribs. I think next time I'll cut back to 2.5 hours before adding the sauce just so I can get them out of the barrel in one piece.

I made wings on my first go and the coals were running hot (too long prep time) so my time was shorter than what the video/recipe said...but I knew they were done and pulled them.  Next time I went way lower on the initial burn time and the brats I was making took longer than they said.  Its all a matter of trial and error and learning.  As long as you use some common sense and check the temp you should be good 

 

[xulf]

Oh...and to add, I lost a brat down the side when flipping.  It was a sacrifice to the gods and no way I was fishing it out 30+ mins in.  Helped season it right...?

 

[Hawks64]

One thing you guys new to smoking should get is a real ambient probe for accurate temps. The thermometers that come with any smoker suck for the most part. This will give you an idea of what your actually cooking at. MY WSM thermometer will routinely be 25 degrees higher than the ambient probe, which is 1" away from what I'm smoking. I have Weber's iGrill with 2 food probes and an ambient probe. Makes smoking that much easier.

 

[Amused to Death]

One thing you guys new to smoking should get is a real ambient probe for accurate temps. The thermometers that come with any smoker suck for the most part. This will give you an idea of what your actually cooking at. MY WSM thermometer will routinely be 25 degrees higher than the ambient probe, which is 1" away from what I'm smoking. I have Weber's iGrill with 2 food probes and an ambient probe. Makes smoking that much easier.

I've got this on my Father's Day list.