This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

For the Best Q Flavor: PBC or WSM?

  • Filter
  • Time
  • Show
Clear All
new posts

    For the Best Q Flavor: PBC or WSM?

    Which is it: PBCooker using Briquettes or WSM using water pan and mesquite wood?

    I see this is your first post... Welcome Aboard, Michael

    Well you have opened a huge can of worms! My answer is, they are both good. Normally would use briquettes and chunks of wood in either one. So flavor difference is probably none... JMHO


      Welcome to the Pit!! I am with Steve. I always use wood chunks in my PBC cooks. I'd say the difference is negligible.


        This is a question I've long pondered. We have at least one person on this site who has both. I would love to see a side-to-side comparison test. I only have a WSM and it produces extremely good Q.


          JMO but whatever you cook in is just a tool. The variables that make it good, quality of meat, brining & rubs, what wood you're smoldering and how diligently one follows good technique and temps throughout the cook , that is what makes the good stuff.


            Different flavors due to the "drip factor". I think a PBC gives you more of a roast but tighter texture than WSM.
            Now if you are going to use mesquite wood in the PBC make sure you place it directly under burning coals.


              Welcome to the Pit, Michael Brent You will learn a lot on this Site, I think I was in Kindergarten when I signed up, I haven't got a progress report yet? Dan


                That's a really subjective question there. I guess it depends on your taste preferences, but at the end of the day it is about which one can you use to best achieve a steady temp and the right level of smoke.

                I've cooked on the WSM and on an UDS but not the PBC itself. I have also seen guys turn out amazing food from a lot of other cookers. One is not inherently better than the other. Just a matter of how you manipulate them.

                Both are in the same price range and have similar space requirements and capacity. You'll find acolytes for both cookers here. The cooker is just a tool. Neither automatically cranks out good food.
                Last edited by leftwngr; October 6, 2015, 07:08 PM.


                  So here is the follow-up question. With the PBC, one can only use briquettes, thus it seems to me that the PBC is more of a weber kettle cooker. The WSM is more of a smoker, in that you can use wood in the WSM wheras in the PBC, it is strictly recommended to use briquettes. Am I correct here?


                    The PBC appears to be infinitely more simpler to use and set up, whereas the WSM has many modifications and all kinds of gadgetry to make it work right (from first view). I would prefer the perceived simplicity of the PBC, but not if it is going to sacrifice flavor by forcing me to only use briquettes in the PBC. Conversely, how many of you only use briquettes in your WSM. Why bother adding wood to the WSM if the flavor tastes about the same using the PBC?


                      Briquettes is what is recommended by PBC however I know some cooks who use lump and their food turns out great. I have the PBC but i have only cooked on it once. will be cooking salmon and a shoulder this weekend. i will post pics


                        Well I'd say this is gonna taste pretty damn fine!! 1-0 PBC Click image for larger version

Name:	IMG_4071-1.JPG
Views:	85
Size:	215.2 KB
ID:	115034


                          Both are exceptional, high quality cookers. Flavor is the pit masters job... due to this fact, I would not make a purchase decision based on this.

                          The WSM is infinitely adjustable and a tinkerers dream... the PBC is more of a set it and forget it cooker... this is the criteria I would use when deciding between these two...

                          Either will consistently crank out great Q if the pit master is doing their job...
                          Last edited by Hondo; October 10, 2015, 05:28 AM.


                          • smarkley
                            smarkley commented
                            Editing a comment
                            The voice of reason and experience! I agree with your comments wholeheartedly!

                          PBC pork butt


                            I have both and have cooked on both at the same time and couldn't tell a difference. I have not however burned wood only in the WSM which it sounds like you are suggesting.



                            No announcement yet.
                            Rubs Promo


                            These are not ads or paid placements. These are some of our favorite tools and toys.

                            These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                            Use Our Links To Help Keep Us Alive

                            A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

                            Grilla Pellet Smoker proves good things come in small packages

                            We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
                            Click here for our review on this unique smoker

                            The Good-One Is A Superb Grill And A Superb Smoker All In One

                            The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

                            Click here to read ourácomplete review

                            Bring The Heat With Broil King Signet’s Dual Tube Burners

                            3 burner gas grill

                            The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

                            Click here to read ourácompleteáreview

                            Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

                            Click here to see our list of Gold Medal Gifts

                            GrillGrates Take Gas Grills To The InfraredáZone

                            GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

                            Click here for more about what makes these grates so special

                            Groundbreaking Hybrid Thermometer!

                            Thermapen One Instant Read Thermometer

                            The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

                            Click here to read our comprehensive Platinum Medal review

                            The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                            kamado grill
                            Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

                            Click here for our article on this exciting cooker