Hello all.....I have a PBC and absolutely love it. It is my go to for ribs....I have various other grills like most of us in here. I have the opportunity to get a PBX at a good price and looking to those who have one. Did it live up to your expectations? Would you buy it again? Likes...dislikes about it? The last thing I need is another grill/smoker but the fact I can grab this one at a discount it is calling me!! Thanks -Rob
I think you’ve answered your own question. Of course you should.
yeah but by asking the question......it makes it seem like the right choice! Lol. Then again this type of question in this group....what else would the answer be?? Lol
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.
I am in the process of reviewing one for PBC. I am loving it so far. It runs much like the regular PBC. And it has three rebar to hang stuff from. Top quality and service you come to expect from PBC.
I would get one if they had not sent me one already, and I will probably get one when I send this one back. I am loving it for high-capacity cooks. I used it to smoke a ton of meat for the crew when making syrup this spring. It rips! LMK if you have any particular questions. Happy to help.
I am in the process of reviewing one for PBC. I am loving it so far. It runs much like the regular PBC. And it has three rebar to hang stuff from. Top quality and service you come to expect from PBC.
I would get one if they had not sent me one already, and I will probably get one when I send this one back. I am loving it for high-capacity cooks. I used it to smoke a ton of meat for the crew when making syrup this spring. It rips! LMK if you have any particular questions. Happy to help.
I appreciate it......love love my PBC and that is why I'm thinking of adding the PBX...even though I already have a big drum smoker. Thanks
I'm thinking of pulling the trigger on a PBX too. I'll keep in San Diego at my in-laws for large family cooks. What's the experience of PBX owners for the smaller immediate family cooks?
I'm thinking of pulling the trigger on a PBX too. I'll keep in San Diego at my in-laws for large family cooks. What's the experience of PBX owners for the smaller immediate family cooks?
The PBX is probably overkill for that. It will work, of course, but might be a bit over kill. Go for the regular PBC or the PBJ. That being said, the PBX will certainly work for that. I would go with the PBX if I was regularly cooking for crowds. Otherwise, the PBC and PBJ work great, you already get great capacity from these units.
For today, I am doing 35 lbs of pork shoulders for a grad party tomorrow. I have it loaded down with space to spare. For small family cooks, its a lot of fuel for cooking smaller amounts of meat that could be done on a smaller rig. Will it work? Sure. Is the PBX overkill for small family cooks? Probably.
I am curious. My PBC will run around 175-180 F average, with both rebars in and the bottom vent set for my elevation. How does that compare with the PBJ and with the PBX?
As an aside comment: By removing both rods and using the grate in my PBC, using rare earth magnets for adjusting all four holes, I can get the PBC to cook pretty well from about 240F up. Unless my Weber Performer is just too small, now that I have it, I use it mostly for the cooks the PBC used to do when I needed lower temps as it can excel at temp adjustment.
The magnets are round, are slightly larger than the holes they cover think about the size of a quarter. I keep one besides each hole on the outside of the drum and simply use a piece of wood to move them around. Getting them off with your hands is difficult as the magnetism is extremely strong.
Last edited by Alabama Smoke; June 21, 2022, 03:37 PM.
Reason: I earlier indicated I could run the PBC as low as 140F for low and slow. That was totally incorrect. I meant 240F ambient temp at the grate.
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.
I have a PBJ and it runs at between 250-275 which I'm fine with. If rebars out and if needed I'll use foil to plug the hole(s) as needed. Rebars in, if needed wrap foil around them to tighten the closure as needed. The vent is set for my elevation which is 600'ish. As I mentioned in a previous cook post for a chuckie, using B&B versas KBB was a world of difference in ease of temperature management.
I do like the idea of the magnets, I will look into it. Obviously won't work with the rebars in.
Just order magnets from Amazon. S/B here Sunday. Oh well I'll need to test em' out.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
I would love to have a PBX. I love my PBC so much, and I trust that company's quality control. They went through so many prototypes before releasing the other PB's that I'm sure they did the same with this one.
Thought I would throw some pictures in from the cook yesterday. Everything turned out great. I used B&B Lump for this cook. I threw in some oak splits for good measure. She chugged along very steady at about 300 F- 275 F. It took a little stoking mid-cook, but it ran fine.
The PBX is a tank! As you can see in the picture below, I still had some lump left over. Total cook time was about 12 hours! I did wrap them and finish in the oven when they hit about 185. I could have ripped them on the grate but, I was prepping other stuff for a big KBQ cook today. These shoulders are for a graduation party today.
No, I left them in the oven at 185 F, wrapped tightly. The party is at 1 PM, so I will pull them and put them in a Turkey roaster for serving. Rather than go through shocking and reheating, I decided to just let them stay hot in the oven. It actually makes for crazy good pulled pork when I do it this way. fzxdoc
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