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Pit Barrel Cooker "Texas Brisket Edition"
Weber One Touch Premium Copper 22" Kettle (gift)
Slow 'n Sear for 22" Kettle
Weber One Touch Premium Black 26" Kettle (gift)
Slow 'n Sear XL for 26" Kettle (gift)
Weber Smokey Joe Gold
Weber Rapid Fire Chimney
Vortex
Maverick ET-732 White
Maverick ET-732 Copper
2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
Thermoworks Thermapen w/ Back light (gift)
Thermoworks Timestick
Cambro Model 300MPC110 w/ Winco SS Pans
B & B and Kingsford Charcoal
B & B Pellets
Need to get one, it is the main thing I dislike about the PBC. I love how easy the WSM is to dump, but the legs on it stick out pretty far so most of the time that hits the can and tips it so it all dumps on my feet.
I'm in the same boat, rjhohne, I got mine yesterday, but I won't get to use it until next weekend. Why is life so cruel? Actually, it isn't bad, we are going to Monterey and will visit a friend who owns a BBQ restaurant. She has a commercial Traeger smoker and turns out some good stuff for the menu, but she also lets us sample her experiments. I love being her guinea pig!
Got mine today along with "Bertha" the pit barrel which was much nicer than expected. The ash pan, without any knowledge of material cost mind you, seemed thinner than I was expecting. But, it may not need to be thicker. One thing to know is the 10 gallon Behren coal snuff ash can that was recommended in the forum slopes too much for the plate.
This weekend will be the big test - but I am guessing the solution is to tip the fine ash over the can, unhook the pan, lower the basket in the can and call it done. Either that or this thing is just not going to be worth the $28 and foil was the way to go.
PBC
Weber Smokey Joe, no legs... kettle rusted at the attachment point
An expensive but cheap gas grill (too embarassed to admit brand)
Barely adequate probe type meat therm. (brookstone quality)
Maverick E-732
Guiness Draught (why drink coors lite at 110 calories? Guiness is 124!)
Heavy duty foil works very well for me. Two layers and it'll last at least 3-4 cooks. I must say that I do like the idea of a pan that lifts out with the basket. Sticking my head in the barrel and keeping my clothes clean when pulling out the foil is a bit of a challenge at my height!
After spending some time getting the old round tray thing out of the pit (not an easy job if you forget the tin foil sling) I did some ribs with the new PBC ash pan. really works a treat! After the charcoal went out, I lifted the whole thing out, put it down on an open trash bag, tilted it, and no more ash. 'Tis a bit on the pricey side, but I like it. Thanks, Pit Barrel Cooker Co.
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