Hawks64
Footballguy
I've had similar to that, two different Mavericks but last year but got the iGrill and IMO it's the best out there. Bluetooth to connect to your phone, you can setup all sorts of different alerts very easily.
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Just bought a pit barrel cooker (1 Viewer)
- Thread starter xulf
- Start date
xulf
Footballguy
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xulf
Footballguy
lakerstan
Footballguy
If anyone is new to smoking, I'd highly recommend scanning this guy's videos. I learned a lot of the basics here and got ideas for more advanced rubs, etc.
https://www.youtube.com/user/howtobbqright
https://www.youtube.com/user/howtobbqright
Pedro Cerrano Fan
Footballguy
NewlyRetired
Footballguy
He does something with ribs that I don't but that I will try. When he foils, he flips them bone side up. I usually leave bone side down during the foil.Pedro Cerrano Fan said:Someone else posted a line to one of his videos, then I watched them all. This dude
He also flips the rack during the initial smoking phase but I can't figure out why as the temp should be fairly consistent top and bottom when cooking indirect.
ChiefD
Footballguy
xulf
Footballguy
So I've mainly been stuck doing poultry so far....quarter chickens, thighs, buffalo wings, a big ole turkey and have also done brats. I'm going into the world of ribs tomorrow. Have two big pork racks http://m.imgur.com/LCb2lrp ready to go...looking forward to the results. But its supposed to rain all day.
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Uruk-Hai
Footballguy
After the rib cook I mentioned above, I've done a whole chicken and a brisket. I did them both at the same time and both turned out really good. It's an insane amount of food, though. A lifesaver for me (I live alone) is that Foodsaver contraption I bought. I was able to cut both the chicken and brisket into manageable portions and freeze a lot of it. My girlfriend suggested we "pre-freeze" the brisket, so we cut it up, wrapped it in foil, and put it in the freezer overnight - then vacuum-sealed it in smaller portions the next day. I don't recall why she suggested that - maybe to tighten up the juices before vacuum-sealing it so it doesn't suck all of the moisture out? Anyway, it worked as it's still tender even after being frozen for a month.
Beef Ravioli
Footballguy
Is everyone still happy with their PBS? Needing to make a purchase this year and considering the PBS.
xulf
Footballguy
Love it still.
I have done
Brats
Brisket
Chicken quarters
Chicken wings
Chicken drums/thighs
Pulled pork
Ribs
Whole turkey
Sides: onions
Everything has been great. I'm doing Thanksgiving turkey in the PBC...its the first time my parents haven't done the turkey themself. That's how much they have liked the other things I've made.
I have done
Brats
Brisket
Chicken quarters
Chicken wings
Chicken drums/thighs
Pulled pork
Ribs
Whole turkey
Sides: onions
Everything has been great. I'm doing Thanksgiving turkey in the PBC...its the first time my parents haven't done the turkey themself. That's how much they have liked the other things I've made.
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ydoc
Footballguy
i bought mine about a month ago....haven't missed a weekend cooking bad ### food...and even during the weekdays i will fire it up....
i had an electric smoker that was cool....the pbc is incredible...
i'm sure egg snobs, pellet snobs and just general smoke snobs will diss the pbc but it truly rocks...
thanksgiving is going to be awesome....i am doing 2 turkeys and a ham....we are having 4 soldiers from the army post over and i am so excited to cook a massive meal on the pbc...
i had an electric smoker that was cool....the pbc is incredible...
i'm sure egg snobs, pellet snobs and just general smoke snobs will diss the pbc but it truly rocks...
thanksgiving is going to be awesome....i am doing 2 turkeys and a ham....we are having 4 soldiers from the army post over and i am so excited to cook a massive meal on the pbc...
ydoc
Footballguy
ydoc
Footballguy
ydoc
Footballguy
no reason to foil the ribs off the pbc.....cook....sauce...cook 30 minutes more.....eat..
In The Zone
Footballguy
I say do the O'hana chicken wings that @Bruce Dickinson posted in the Disney? thread. Or maybe it was the Super Bowl thread.
Bruce Dickinson
Footballguy
BowieMercs
Footballguy
Misread the thread title as : Just bought a pit bull cooker
ydoc
Footballguy
good luck....great purchase...the bbq sauce mixed with siracha that is on the pit barrel website is pretty darn good....
heck, i watch his 3 minute video for whatever i am going to cook on the pbc....never had an issue or a bad meal...
in fact, i started monkeying around with injection and other stuff and found i wasn't as happy as when just following the pbc video...
Buzzbait
Footballguy
I currently have a propane smoker but it's starting to show it's age. If I'm getting a new one I'm going charcoal and had my eye on the Weber Smokey Mountain but am curious about the PBC. They are same size (18"), same cost ($299 with free shipping), same principle in how they cook and both get rave reviews from their owners.
Is there anyone that has used both? Is there something about one or the other you particularly like (or don't like)?
PBC vs WSM
Is there anyone that has used both? Is there something about one or the other you particularly like (or don't like)?
PBC vs WSM
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Beef Ravioli
Footballguy
Good question, in the same boat.Buzzbait said:
Caesar
Footballguy
I never gave a thought to the weber, but just going off recommendations in here, I don't think either would be a bad purchase.
positives for the PBC are that it is a veteran owned company, if that matters to you. Also, I don't know what support you get with the weber (instructions, recipes, etc.) but I know the PBC website has tons.
Good lucky with whatever direction you decide to go.
positives for the PBC are that it is a veteran owned company, if that matters to you. Also, I don't know what support you get with the weber (instructions, recipes, etc.) but I know the PBC website has tons.
Good lucky with whatever direction you decide to go.
Hawks64
Footballguy
Whole website dedicated to WSM, plus Weber CS is top notch. I like how easy it is to control temp on the WSM, how long I can cook without needing to add fuel. About the only pain is cleaning the water bowl. I do like how much more you can smoke on the PBC (haven't used one so can't compare on anything other than what I've read).
Bull Dozier
Footballguy
Missed this thread previously. Looking into this as my previous offset smoker has rusted out and needs a replacement. That thing was high maintenance because the low quality made it leaky, and I was constantly tending. Looking to get a gas grill for quick stuff, and something less labor intensive to smoke.
Website states you get 7-8 hours out of a full charcoal load. How does this work when you want to smoke something much longer (brisket), or does it run hotter and cook through in one load?
Website says you can't really stop the coals once you've started. When using as a grill, I assume you just use fewer coals, correct? I do vastly prefer the taste of charcoal, but my buddy with a gas grill makes me jealous on how easy and consistent he can cook his brats, burgers, etc.
Website states you get 7-8 hours out of a full charcoal load. How does this work when you want to smoke something much longer (brisket), or does it run hotter and cook through in one load?
Website says you can't really stop the coals once you've started. When using as a grill, I assume you just use fewer coals, correct? I do vastly prefer the taste of charcoal, but my buddy with a gas grill makes me jealous on how easy and consistent he can cook his brats, burgers, etc.
coyote5
Footballguy
Buzzbait said:
I chose to go the PBC route because I like the idea of set and forget and shorter cook times. The principle of how it works is generally higher temps than the WSM, and is intended to operate where you don't need to monitor the cook temps. The WSM has a rep for being bullet proof and really stable, and that is the more traditional low and slow 225 type BBQing. But I felt like there is more potential for managing it to get temps dialed in. I think if that is the kind of experience you are looking for - the pitmaster managing your pit and getting that true low and slow 'Q, then the WSM is your huckleberry. If you just want to get from point A to point B and still get fantastic results with maybe less user input then the PBC is the way to go. My opinion.Buzzbait said:
coyote5
Footballguy
I know people get much longer cook times than 7-8 hours in the PBC, but yes it's cooking at a higher temp so a brisket generally isn't going to be a 12-14 hr cook on the PBC anyway.
Hawks64
Footballguy
If you want set and forget I don't think either are the right option, that would be one of the pellet smokers. Those are set and forget. And to me getting the temp dialed in isn't a big deal, and I'm usually spraying the meat once ~45min or so anyway so it's not a big deal. I have a former iDevice (now Weber) thermometer so it's really easy to maintain temp.
not sure you can go wrong with either option really. When I got my WSM the PBC wasn't really an option that I was aware of.
Buzzbait
Footballguy
Absolutely agree with the bolded.
Just my opinion but I'm not a fan of using my smoker as a grill or vice versa. You can try to use one or the other as a jack of all trades but each have their distinctive purpose for good reason. Meats like steak, burger, etc should be cooked and seared over direct heat at high temps (i.e. 500+ degrees). When cooking tough cuts of meat with lots of connective tissue, like ribs, brisket, and shoulder it requires low and slow (Note: I'm not talking about the debate about 225 vs 300+).
Love both my propane grill and also having a smoker. Each has their purpose.
Buzzbait
Footballguy
Just found this with someone who compared and contrasted the two. His competition ended up in a 7-7 tie.
Comparison of Pit Barrel vs WSM
coyote5
Footballguy
I see what you're saying, but the basic idea of the PBC is you get it started and walk away. No need to monitor temps because it regulates itself. Yes, a pellet smoker is truly set and forget because they have controllers regulate the temp. My opinion is that the PBC is closer to that model than the WSM.If you want set and forget I don't think either are the right option, that would be one of the pellet smokers. Those are set and forget. And to me getting the temp dialed in isn't a big deal, and I'm usually spraying the meat once ~45min or so anyway so it's not a big deal. I have a former iDevice (now Weber) thermometer so it's really easy to maintain temp.
ydoc
Footballguy
ham and beans on the pbc today....1.5 hours which was actually a little long on the ham...
http://i347.photobucket.com/albums/p446/bitterzippy/20170305_134829_zpsbka8ovo3.jpg
http://i347.photobucket.com/albums/p446/bitterzippy/20170305_134829_zpsbka8ovo3.jpg
Uruk-Hai
Footballguy
Binky The Doormat
Footballguy
Going to try something new tonight - Peking Chicken.
Marinated chicken thighs, baked and then de-skinned. I will shred the meat and then bake the skin in the oven till crispy.
Serve with chinese pancake buns, green onions, hoisin sauce and chili oil.
Will take pics.
Marinated chicken thighs, baked and then de-skinned. I will shred the meat and then bake the skin in the oven till crispy.
Serve with chinese pancake buns, green onions, hoisin sauce and chili oil.
Will take pics.
ydoc
Footballguy
beans from the pbc video... https://www.pitbarrelcooker.com/videos/barrel-beans
i had a 20oz can of beans....i would use less brown sugar next time...
costco master carve ham....put the hooks in...no other prep...
http://i347.photobucket.com/albums/p446/bitterzippy/20170305_121224_zpsw4munllo.jpg
here is the ham cut....just a tad dry...luckily i made some killer bbq sauce a couple nights ago to dip in...
http://i347.photobucket.com/albums/p446/bitterzippy/20170305_140104_zpsvzguevyg.jpg
ydoc
Footballguy
Caesar
Footballguy
Did this as one of the wing flavors today. The other was just straight Montgomery Inn bbq for the kids, although after having this O'hana recipe, the kids would have been fine with it. Not spicy at all. I would add some more cayenne next time, but the flavor was great. Also, forgot lime juice, so I used lemon which likely made a small difference. I will make sure to have the right stuff next time. My wife and I both loved the flavor of the sauce.
As far as the wings, there were a couple things I would do different. I think my pbc didn't get up to the right temp, and one reason may be because the area where my house is at is always windy... I think I might have to adjust the hole covering due to that fact, and it might take some experimenting. It might even be a matter of facing the hole in the right direction. Only half of the coals had even burned after over two hours and they were all on the left side. Everything on the right side was black and never even lit. I might not have done a good enough job after using the chimney making sure I spread around the hot coals so I will pay attention to that next time. I will also separate the wings from the drummettes next time. I think they will cook up better and they are easier to eat.
I also put a pork loin out for dinner after finishing up the wings. Since the temp never really got to where I needed it in the pbc, I ended up finishing that in the oven. Only had 20 degree to go, and it turned out great, so I am pretty sure once i get the charcoal figured out, it will be fine.
Next weekend: Baby Back Ribs.
Thanks to the awesome picture above, I am pretty sure I know how I am making my ham for easter (well, I will have to teach my wife how since I have to work)
During the summer, I can get 8-10 hours on the PBC without refilling. I've been doing some smoking in the winter, and I've had to refill more often depending on outdoor temp. Yesterday, I only got about 4 hours, at 18 degrees outside temp. After that, it was still lit, but not hot enough to cook.
ydoc
Footballguy
the wind has been a factor for me and as you said moving the vent into or away from the wind will dramatically affect the temperature...the last couple months with wind and cooler temps i have just cracked the lid to crank up the internal temp....doing this would have finished your loin without problem...
as far as your coals burning, left side being the vent side, correct?
GAlmgren
Footballguy
Did four racks of ribs and a chicken yesterday on the pbc. Everything came out very tasty, but I did fight the wind all day. Didn't pay attention to the forecast and didn't know what was in store. Was a PITA with cracking the lid and sealing it back up to raise and lower the temp.
In the past when I knew it was going to be windy i have just set it right next to the lee side of the house and had a much better time.
In the past when I knew it was going to be windy i have just set it right next to the lee side of the house and had a much better time.
Binky The Doormat
Footballguy
I mentioned earlier I would take a couple of pics of a new dish we wanted to make - Peking Chicken.
We love Peking Duck and have a place that we really like that does it well. They do the steamed buns instead of pancakes ...though we like both. Duck is usually somewhat expensive and we were thinking we could something similar with chicken thighs - dark meat and a nice skin to crisp up so we gave it a run tonight.
I bought a 10 piece pkg of bone-in thighs 88 cents a pound for about $5.50. I made a marinade of half slightly salted water and half low sodium soy sauce. I kicked it up a little with several slices of ginger, about 5-6 crushed cloves of garlic, jalapenos, and a little sesame oil. It ended up marinating a couple of days, but overnight is all that is required. I baked it uncovered at 375 for about 40 minutes ...just kept an eye on it.
I let it cool and pulled off the skin and sandwiched them flat between foil and just wrapped the casserole dish I baked the thighs in. When I was ready to assemble - I pulled and rough shredded the meat and microwaved it covered with a little soy and mirin (sweet chinese vinegar). I spread the skin right on the oven rack and turned it on to 400 degrees. I put a foil lined jelly roll baking pan underneath to catch the drippings to prevent a smokey mess.
That's about it ...thin slice the green onion tops and steam the buns.
Loved it and will definitely do it on a regular basis. I may go with the thin pancakes as you can get a larger meat, skin, onions ratio to bun/pancake.
We love Peking Duck and have a place that we really like that does it well. They do the steamed buns instead of pancakes ...though we like both. Duck is usually somewhat expensive and we were thinking we could something similar with chicken thighs - dark meat and a nice skin to crisp up so we gave it a run tonight.
I bought a 10 piece pkg of bone-in thighs 88 cents a pound for about $5.50. I made a marinade of half slightly salted water and half low sodium soy sauce. I kicked it up a little with several slices of ginger, about 5-6 crushed cloves of garlic, jalapenos, and a little sesame oil. It ended up marinating a couple of days, but overnight is all that is required. I baked it uncovered at 375 for about 40 minutes ...just kept an eye on it.
I let it cool and pulled off the skin and sandwiched them flat between foil and just wrapped the casserole dish I baked the thighs in. When I was ready to assemble - I pulled and rough shredded the meat and microwaved it covered with a little soy and mirin (sweet chinese vinegar). I spread the skin right on the oven rack and turned it on to 400 degrees. I put a foil lined jelly roll baking pan underneath to catch the drippings to prevent a smokey mess.
That's about it ...thin slice the green onion tops and steam the buns.
Loved it and will definitely do it on a regular basis. I may go with the thin pancakes as you can get a larger meat, skin, onions ratio to bun/pancake.
Caesar
Footballguy
I should have payed closer attention to that. Was setting up for some ribs today and realized the vent at the bottom was loose. I will tighten that at 1/4 open and see if that helps. it is also not supposed to have any wind today, so its a good time to see what I get. 50 degrees outside temp.
xulf
Footballguy
I'm running into the same thing. I've been cracking the lid and having to keep a closer eye on things.
ydoc
Footballguy
http://i347.photobucket.com/albums/p446/bitterzippy/20170319_111328_zpsllxuni08.jpg
160 degrees....wrapping with beef broth...
160 degrees....wrapping with beef broth...
xulf
Footballguy
The point of it cubed https://imgur.com/gallery/uiLb8 going to cut the flat soonI did a 16 pound packer brisket... currently resting. I'm super excited (I've done a flat before that was amazing but my first go at the packer)
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