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.

Pit Barrel Cooker (PBC) pizza?

  • Filter
  • Time
  • Show
Clear All
new posts

    Pit Barrel Cooker (PBC) pizza?

    Anybody having success making pizza in the pbc? Any advice on how to run the charcoal situation? Remove rods? Crack lid? Get it ripping right?
    Last edited by Jreynolds; April 14, 2021, 12:55 PM.

    Welcome to The Pit. Sorry, but I don't have a PBC, so I can't help.


      Welcome to The Pit! Thank you for the support.

      I would light the charcoal basket and make sure that the fire is burning hot!

      Then take the rods out and keep the lid cracked a little to make sure that you have ample airflow. The PBC is not a great pizza oven, but it will work for that purpose. You want to make sure you wait for the lid to really heat up, so you get some reflective heat coming down on top of the pizza, otherwise the underside of the pizza will be done long before the top is crisped up.


        I’ve not tried pizza on my PBC, but I would assume getting it ripping hot would be a must. Also maybe use a pizza stone so the underside doesn’t burn up before it’s done. I’m curious to see your results!


          Unless you want grilled pizza or maybe a Sicilian/Pan pizza I don’t know how it will work.

          I can def see a grilled pizza though. With the top off and rebars out the coals will really heat up and you should be able to do a good grilled pizza on the grate


            Hello from NW Oregon.


              Welcome to the Pit! Please be sure to take us along on your pizza journey! PBC, PBC, PBC!


                I have been making pizza in my Weber Kettle for 6 years (literally almost every week over that time). I bought a PizzaQue kettle conversion kit back then. However, they don't seem to be available anymore. This item uses an insert that raises the lid about 6 inches with a band that acts like a wall to hold the heat in. It has a platform that a pizza stone rests on above the level of the coals. I spread coals around one side of stone and I use enough to get the kettle to about 7 or 800 degrees (when it's not very cold or windy). The pizza cooks in about 4 to 5 minutes (I need to turn it one time about half way through). This is the best pizza we have ever had and several friends have said the same thing.

                I make a few different pizzas but our favorite is ham, bacon and sausage on mozzarella with a thin layer of sweet bbq sauce (Sweet Baby Ray's), My wife and I add red bell pepper, mushrooms and red onion. We make our own dough (my wife's contribution) but we used to use dough from Von's (not sure what they call the chain in other states). The Von's dough is excellent but we like to make our own.

                There is a technique on this website for barbecuing pizza in a kettle that uses bricks stood on end to hold a pizza stone or pan and the lid is left open a crack. Not sure how hot you can get the kettle like this (and I believe the high temp is one of the keys to the perfect crust) without burning the pizza but it may be worth a try.

                The purpose of this post is to encourage anyone thinking about trying pizza on the BBQ to go for it. I will post my recipe here later and share some pictures.


                • Mojo0209
                  Mojo0209 commented
                  Editing a comment
                  I use KBB with post oak in the kettle with a pizza que, I love how it works. I use a long handled pizza peel to raise up closer to the dome towards the end of the cook to get the cheese and toppings a slight char.

                PBC website has a few recipes/techniques for pizza


                  Good stuff! Thanks!9



                  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

                  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


                  Comprehensive Temperature Magnet With 80+ Important Temps

                  Amazingribs.com temperature magnet
                  Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

                  Click here to order.

                  GrillGrates Take Gas Grills To The InfraredZone

                  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

                  The Cool Kettle With The Hinged Hood We Always Wanted

                  Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

                  Click here for more about what makes this grill 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

                  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 ourcompletereview

                  Our Favorite Backyard Smoker

                  The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
                  Click here for our review of this superb smoker