PBC and Pellet grill compare?

[Thomassen]

Does anyone have a PBC and a Pellet Grill? I'm curious as to how flavor compares, particularly smoking a brisket. Lots of videos comparing stick burners to pellet grills, but not barrel smokers.

[Jerod Broussard]

While the PBC has a unique flavor, the same people are eating from the pellet that ate from the PBC without any mention of different flavors and/or lack of smoke, and I get to sleep more.

Alot of people aren't really hooked on smoke. A brisket dry brined for 2-3 days, coated with a fairly complex rub, and allowed to develop adequate bark and render down a trimmed fat cap, should please equally.

[Thomassen]

I like the idea of sleeping more!

[CandySueQ]

There is a different flavor, but it's because of brisket fat dripping directly on hot coals more than heat source. The pellet fire is generally shielded from the drippings.

[bep35]

I have both and find the PBC end product to have a more robust smoke flavor while my GMG pellet smoked end product seems to have a milder smoke profile. Not sure if it is in the bark or what but that has been my experience. I do ribs, pork butts, brisket, whole chickens and chuckies in the PBC and chicken breasts/thighs and fish using a GMG Trek. I grill steaks on a WSCG using the SNS, because I prefer the reverse sear capability . I have a Fireboard and Pit Viper for the PBC so it is pretty much set and forget. And remember, whatever direction you go have fun!

So many acronyms! LOL

[Thomassen]

Thanks, bep35. I have a PBC and use a DigiQ fan system for holding temps. Been doing that for a few years. Have been intrigued by the pellet smokers and was curious to the experience of those who have both.

[Soonerpop]

What bep35 said.

[bbqLuv]

check this out, overnight brisket, sleep, work, then play

The Weekday Brisket - How to smoke a brisket during the week. From work! - YouTube​

[PNWsmoke]

Impressive for the pellet

[Soonerpop]

Yes, Meat Church does good work.

[Duanessmokedmeats]

Sorry new to amazingribs.
I have done lots of briskets, pork butts, chicken and ribs on my Yoder YS640, and the few cooks on my PBC and PBX(bought both this July) I prefer the taste on my PBC and PBX. Thinking of selling my Yoder, already put my Camp Chef up for sale.

[tenphases]

I have both and they are on opposite ends of the spectrum for me. If I'm cooking and my wifes friends are coming over ill use the pellet cooker. (no puns l love my pellet cooker) if the boys are coming over (they tend to prefer the more pronounced intense flavor) the I use my pbc.

[Duanessmokedmeats]

My wife and I prefer the BBQ flavor from the charcoal, but I haven't mastered the brisket on the Pit yet...so the Yoder stays for now.

[tenphases]

@duanesmokedmeats I don't have the courage to hang a brisket lol

[02ebz06]

I'm a pellet bigot. All I have owned, beyond grills.

[TripleB]

Spoken like a true inattentive pit master.

[02ebz06]

I resemble that remark.

[Potkettleblack]

The OJB (barrel killer) produces a more pronounced smoke flavor that is not necessarily better or worse than the Grilla OG. It's a more intense smoke, but not necessarily a better flavor. High quality pellets, shipped and stored well, can narrow the intensity gap.

I do more cooking on the Grilla for ease of use.

The main issue is essentially the stickburner vs pellet issue. If you're tending the fire, you get smoked yourself. Your receptor for that flavor gets downshifted, so it takes more smoke flavor to break through. That's my explanation for why audiences prefer the pellets and pitmasters prefer the sticks. There's also less feeling of accomplishment in producing something of quality on the pellet grill, which might downgrade their ratings. I find that if I take a shower before eating stuff off the Grilla, the smoke flavor is great, and the barrel might be a bit too intense for me. If I don't, the Grilla smoke fades to the back, and the barrel is just right.

[Duanessmokedmeats]

Except I can still taste the difference the next day, and the day after.

[Potkettleblack]

I can taste the difference on subsequent days. I prefer pellet cooking after day one.

[bbq_esq]

I’m curious to hear from someone who has a Masterbuilt Gravity series. The idea being, you get the flavor of a more traditional cook with the convenience of technology. People also mod their PBCs for this purpose.

that being said, I’ve learned that a PBC isnt something you should really be tending all that much, aside from making your meat is still hooked. I’ve stopped using a temp probe entirely, and things like ribs, chicken, pork butts, chucks are usually done when they look done. I’m still probing stuff but I’ve learned to just let it do it’s thing. When I smoke on the SNS kettle that’s where I do the tending - and why I prefer the PBC.

What was the question again lol