sweeeeeeeeeeeeeeeet
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Big Pappa Pit Barrel Cooker (PBC) Build
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Founding Member
- Jul 2014
- 961
- West Chester, PA
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Gas Grill: NXR Tabletop/Portable Propane
Charcoal: Weber Performer Silver (i.e., 22.5")
Charcoal: Weber OTG 22.5"
Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way
Smoker: GOSM Propane 38" 2-drawer
Pellet: CampChef/Browning Deluxe PGP24LTD
Thermometer: 2 Mavericks, Red backlit Thermapen
Anova Wi-Fi Sous Vide
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Charter Member
- Sep 2014
- 770
- Kingwood, TX
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Rec Tec Stampede, Pit Barrel Cooker, Weber One Touch Gold 22.5", Kamado Joe Classic
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It took me a good part of a day for everything with the stripping and painting taking most of the time because I had to let it cool. I guess the drilling took two to three hours, I think. I was doing other projects mixed in with this one so it's hard to say. I would say if you plan on a day to complete you would be safe.
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Founding Member
- Jul 2014
- 357
- Warman, Saskatchewan Canada
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Curtis D
BGE Large
45 gal Imp. UDS
Weber 22.5" Silver - for the lake
Weber 22.5" OTG - 2014
Centro Natural Gas - on it's last legs
Couple Maverick ET-733's
Thermapen
ThermoPop
BBQ Guru DigiQ II
Beer - Original 16
Bourbon - Bulleit
Rye - Gibsons Sterling
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Yep that's the plan.....I think Tuesday will be the seasoning run and I'll probably put a small butt or a rack of ribs since I'll have it hot. I'm trying to figure out how to setup for indirect cooking and I know I need to make a modification for the height of the cooking rack because it doesn't provide for a lot or room to the lid. I couldn't put a turkey in that space for example.
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We couldn't wait until Tuesday. We ran the smoker with some oil on the walls to season for a couple of hours. We put a small butt on first, then we decided to warm a ham that was cooked a couple of days ago. Then my wife came home with a slab of spare ribs, so we thought we would see if it would fit. As you can see it took some rearanging but we got it in.
The barrel likes to run right at 250 so not bad for a butt. We used the minion method on the charcoal to see if we could extend the cook. I'm in the middle of the cook, so once I get done I'll post the results.
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Well I couldn't get the final pix. All the kids stopped by just as we took the meat out of the cooler, and by the time I got back in the house they were half-way through the meat. So no after pix. Damn!
My son and I were looking at how to hang through the lid, and I see a mod in our future.
We also need to figure out a way to put a heat deflector in above the coals; that would help a lot.
Lastly, we talked about cutting an access panel in the side so we could reload the coals without moving the cooking area. We added some coals towards the end of the eight hours, but when we pulled the meat off we had way too many remaining, so we probably could have made it with what we had.
Overall I'm very impressed and it worked great. I just need to figure out how to buy one for myself, with the bosses permission of course.
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Founding Member
- Jul 2014
- 357
- Warman, Saskatchewan Canada
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Curtis D
BGE Large
45 gal Imp. UDS
Weber 22.5" Silver - for the lake
Weber 22.5" OTG - 2014
Centro Natural Gas - on it's last legs
Couple Maverick ET-733's
Thermapen
ThermoPop
BBQ Guru DigiQ II
Beer - Original 16
Bourbon - Bulleit
Rye - Gibsons Sterling
That looks awesome! Did you test how hot or cool it could get? Just curious on the heat range it may have. You did a bang up job on it!!
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Yes, I was able to get it down to 200F and up to 400F pretty easy. It also response really quick to changes in vents. It is affected by wind and rain a lot, yep the wind started to blow, then it rained, then it snowed, but I was able to adjust to compensate. I had to stay on top of it when that happened. It really likes to run at 250F when environments cooperate.
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