Instagram AmazingRibs Facebook AmazingRibs X - Meathead Pinterest AmazingRibs Youtube AmazingRibs

Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | 30 Day Trial | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Considering one of these to "add" to my collection

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Considering one of these to "add" to my collection

    Hi Pitheads!

    I have come across a bit of extra $$ and I am considering one of these. Right now I have 2 Weber 22", one that has a SaS. I am waffling between another SaS for my other Kettle or getting a PBC. At this point my heavily modified EOS is going to be put to pasture since my Kettles and SaS make it irrelevant. I don't cook for a lot of people very often, so what do you guys think the better use of my $$ would be?

    Thanks!


    #2
    If the SnS makes an EOS irrelevant, not sure you need the PBC. But I do like my PBC when I have more than one of anything to cook.

    Comment


      #3
      Originally posted by Jerod Broussard View Post
      If the SnS makes an EOS irrelevant, not sure you need the PBC. But I do like my PBC when I have more than one of anything to cook.
      How long does one set of coals hold a smoke? Can you use wood chunks with it like a SnS? I don't think I would use it for grilling because the Kettles handle that easily, just for smoking. That said can it do higher temps like for chicken?

      Comment


        #4
        It is definitely NOT a grill. I don't bother with wood, the BBQ flavor you get from the drippings falling onto the hot coals and igniting dominates any wood flavor that might be there. This is not 2-zone cooking and trying to impart a smoke flavor, this is cooking directly over the hot stuff at controlled temps.

        About 8 hrs with Kingsford blue and white bag. With B & B briquettes I can get much more but only need it when I load it down with 3 butts or 4 briskets, or mixture of both. Cooking overnight with cold temps or plenty humidity will bring that down some.

        Comment


          #5
          Sounds good. Thanks for the info!

          Comment


            #6
            if you are looking for simplicity... Pellet grills have an abundance of convenience. Just say'n. YMMV.

            Comment


              #7
              Lots to be said for another SnS I have one in each kettle I use regularly. Its really handy not to have to move them around.

              Comment


                #8
                I'm still getting used to my PBC but love it so far. I do add wood chunks (pecan) to mine and this past weekend pulled off the best butt I've ever done. The ribs are beautifully smoked and the perfect tenderness. Still working on the brisket and only tried (failed) at chicken one time. I recently got an iGrill 2 and that has allowed me to get past my long held "tinkering" mindset with the small offset because I can watch the temp trends and not over-react, if that make sense. The PBC is really simple to cook on and I saw about 10.5 hours on a full basket of Kingsford Blue this past weekend on the butt and chuckie and the pit averaged 256 degrees. Never used the SnS but I can brag on the PBC all day long.

                Comment


                  #9
                  If you already have 2 kettles plus a SnS I would go for the PBC.

                  Comment

                  Announcement

                  Collapse
                  No announcement yet.
                  Working...
                  X
                  false
                  0
                  Guest
                  Guest
                  500
                  ["membership","help","nojs","maintenance","shop","reset-password","authaau-alpha","ebooklogin-start","alpha","start"]
                  false
                  false
                  Yes
                  ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2025-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2026-issues","\/forum\/bbq-stars","\/forum\/bbq-stars\/tuffy-stone","\/forum\/bbq-stars\/meathead","\/forum\/bbq-stars\/harry-soo","\/forum\/bbq-stars\/matt-pittman","\/forum\/bbq-stars\/kent-rollins","\/forum\/bbq-stars\/dean-fearing","\/forum\/bbq-stars\/tim-grandinetti","\/forum\/bbq-stars\/kent-phillips-brett-gallaway","\/forum\/bbq-stars\/david-bouska","\/forum\/bbq-stars\/ariane-daguin","\/forum\/bbq-stars\/jack-arnold","\/forum\/free-deep-dive-guide-ebook-downloads"]
                  /forum/free-deep-dive-guide-ebook-downloads