Welp, we lost another one to the dark side. I hope you're happy. HawkerXP
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"Pulled the Trigger" on a PBC
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Club Member
- Mar 2019
- 171
- Weirton, West Virginia
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From the Northern Panhandle of West Virginia
i have done brisket, ribs, pulled pork, cheese, pastrami, turkey and chicken. my goal this spring and summer is trout (if i can catch a few) and salmon.
love my PBC, hardest part of the learning curve for me was just letting it do its thing and don't get too concerned about what temp it is running at just what temp the meat is. coming from other smokers i was worried when i saw the temps above 300, sometimes well above 300. But everything came out tasting great.
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Congrats, you'll love it. Noah's videos show you how to use your PBC so that you can cook great food with zero to no learning curve. Most people make the mistake of overthinking their PBC. Don't sweat the temp and airflow too much, just run it as instructed and you'll be making great BBQ in no time. The PBC (IMHO) is not the smoker to buy if you like to "fiddle" with your cook. If you want hands on, buy a stick burner.
Enjoy!
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Administrator
- May 2014
- 19025
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Congrats! Between Noah's vids and as mentioned by RustyHaines be sure to read all of fzxdoc 's sticky posts here in the PBC channel (she helped me learn mine more than PBC's website did) there's so much valuable info there.
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Congrats and THANK YOU for your service!
You'll love it. I know I do and I own a PBC, WSM 18, and a UGS that I built from scrap (Although it's not completed and I haven't cooked on it yet). The PBC is a chicken and rib MACHINE. It also does a fantastic job with pork butt, tri tip, and turkey too! It's one of the best purchases I've ever made.
If you haven't done so already, GET THE ASH PAN. It makes clean up so much quicker and easier.
As far as whether the PBC is a smoker or not debate, it really comes down to what you think a smoker is. Does a smoker cook your food? Yes. Does a smoker provide a smoke flavor into your meat? Yes. Just because it cooks hotter doesn't mean it's not a smoker. All a smoker really is is an "oven" that provides smoke to the meat. Some smokers you can get the temperature way down, some not. The PBC is 100% a smoker and cooker at the same time. That's how good it is.
Anyway, good luck on your first cook! It takes a little learning but so do all pits.
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Due in no small part to my research, I went ahead and ordered the Ash Pan AND the Hinged Grate. And since it is always a tight fit on my Weber Kettle, (unless I spatchcock) I got the Turkey Hanger as well (and it looks like I won't be so concerned if there's rain or snow at Thanksgiving with PBC).
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Good call! Looks like you're set up and ready to go!
I don't have the hinged grate but I'm sure it'll come in handy!
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If this isn't a smoker due to tempurature, then those guys on youtube with their stick burners are cooking not smoking. I have seen them "smoke" at 250 to 300 degrees.
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Club Member
- Apr 2018
- 4911
- Western Mass
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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
Y'all got me thinking. Stimulus checks. I want to do my part to stimulate the economy. The issue is someone I know who will stimulate my @#$. And no room on deck. Would have to reside coming out of the walkout basement. Not a big issue, concrete and more than enough room. I need to hide my wallet right now.
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Club Member
- Dec 2018
- 3188
- Texas Gulf Coast
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Grills:
Weber 22" Kettle Premium w/Slow N' Sear 2.0
Pit Barrel Cooker
Grilla Grills Chimp
W.C. Bradley & Co. Char Kettle CK-115 ~1980s Vintage Grill (inactive)
Yes, the ash pan is wonderful. I read older posts about the first gen PBC and yall were really having to pick up and dump your PBC's over?
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I never did that. I've always put a double layer of heavy duty aluminum foil in the bottom of the barrel before starting the cook. When everything is cool, I knock the last bits of ash out of the basket, remove the basket, enclose every bit of the ash in the foil, and throw the packet in the trash. Three-minute cleanup at its finest.
I bought the ash catcher and stopped using it. The grease from some cooks would leak off the ash catcher to the floor of the barrel. Yucky mess. Back to the foil.
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Congratulations it is fun to cook on and no fuss. Hang ribs as your first cook. It is a rib cooking machine!
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I'm doing chicken with my first try mainly to see what the temperature does. If it runs hot its not that big of a deal (and may even be better). I'll use a probe to help determine when the chicken is done. Based on what I see, I plan to do ribs the following weekend (where I have to depend on "eyeball" more than probe).
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Maiden Voyage: Well, it was not exactly the set it and forget it as advertised. I must have distributed the hot charcoals too much or too little. I was concerned about it running too hot, as everyone warned, and I never came close to getting it above 270 degrees. I used my Maverick Thermometer and recorded the temp every 15 minutes (see below). Took a real effort to get it and keep it hot.
Since it never got really hot, the baked potatoes never baked (I usually do them in the oven at 350 degrees for 75 minutes). I finished them in the toaster oven.
All that being said, the chicken tasted great, was moist and smoky. The skin was rubbery but with the temps, that was no surprise. The beans picked up a lot of the smoky flavor, so that worked too. Looking forward to trying ribs next weekend (so I'm expecting runaway high temperatures with that cook ).
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