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Anyone used a Barrelhouse Cooker? (very similar to a PBC)
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That's pretty interesting when everything is taken into account.
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castironchris yes, unfortunately, while Pit Barrel Cooker Co. is an American veteran owned company, to be competitive, their current production is in China. If I had to guess, it moved when they went from a powder coated finish, to a porcelain finish. I know their initial production was powder coated, and they sandblasted the barrels themselves prior to the coating, up in Kentucky.
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Very good memories and thanks for sharing them. Welcome to the Pit.
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I am 75 ,orginal i am from north east Alabama and my grandfather and BobGibson were friends,on weekends they did cookouts to make money and to feed the family,every one had what we called a burnbarrell to burn just trash,he had one that both ends were burnt out,on a windy day him and bob set it over the coals in the open pit and cooked some chickens ,i was only around 10 but i remember them hanging from wire,may have been barbed wire ,i dont recall,later on my grandfater was a pitmaster in the restraunt and my aunt mattie mae was a pie lady...saying all this to go to the story i was in a wal mart and saw the barrell house cooker on sale,bought it to cook a turkey for christmas,...it did a great job,i then ordered all the accesories they make and have used it a lot......it was at some time i read about the lawsuite no doubt they borrowed the idea fron pit barrell as barrell house was under contract to help make them...not good....i do like the barrell house over all ....i also cook over a green egg ,a pk orginal,a weber gas ,and am picking up a lang stick burner next week......very much like my 360 griddle also..i grill a lot and give it away in my neighood,just to get a reaction....i like to grill
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I've had my PBC about three years. Dad has the 18" and had it BHC since last Spring.
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Very cool. How long have you had your PBC, how long has your dad had a BHC? (I presume your dad's is the 14" size?)
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The removable barrel makes refueling and emptying more convenient, there are no discernible leaks around the joint (or at the top, since the lid doesn't get deformed), it's incredibly easy to rotate the food instead of letting it drip over the same spot on the coals, and you can actually sear meats after smoking. That the exhaust ports don't have to be used for hanging rebar means that they're fully available for adjustment.
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I have a Pit Barrel, my dad had a Barrel House, so I have experience with both. Each has flaws and strengths, but each makes great food. The lawsuit has been settled so I'm agnostic as far as that goes. I like my Pit Barrel accessories better, I think my Pit Barrel is better finished and more robust and will probably last longer. I like the Barrel House's vent better, the wire handles stay cool so you don't need a glove to take the lid off, the Pit Barrel H-frame is easier to deal with when you're doing a large cook like a turkey than the rebar on Pit Barrel. I don't think you can go wrong with either.
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The fact that PBC is a veteran-owned company carries considerable weight with me as well.
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I have one, the original 14" cooker. If the size fits your needs, it's indisputably a better design than the PBC. I could've purchased a PBC (they didn't offer the PBC Jr at the time), and considered it but bought the BHC instead. I don't regret that decision at all. If you read the PBC forum here, there are a series of modifications that keep getting suggested or recommended -- I haven't had to make any modifications at all.
Disclaimer: I have no connection with either BHC or PBC. I have, and had, no dog in the PBC/BHC fight.
I haven't seen the 18" version of the BHC. The 14" version works fine for my family, and the dinner parties I've had.
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