PBC or PBX???

[Grillin Dad]

Big Bertha arrived earlier this week. Was finally able to get it on the deck for a turkey today. I am very happy to say that she did not disappoint!! The temp got a little away from me at towards the end, resulting in the skin getting a bit darker than I would have preferred. Just part of the learning curve. Now. I have cooked a lot of turkeys in the past. A LOT of turkeys. But this was, by far, the juiciest turkey I've ever cooked up. The quarters were literally dropping when I cut them off the bird. Absolutely ridiculous (in a good way)! Can't wait to get done more cooks under my belt with this baby!! Ribs might be omg store for next weekend!!

[Spinaker]

Congrats on the new rig and first cook. Are you happy you went with the big dog?

[Grillin Dad]

Spinaker Yeah, I think so. The original size obviously would have been enough for a single bird, but I'm sure I'll use extra capacity in the future. Since this was my first cook, I filled the charcoal basket, but I easily could have filled it only halfway. Can't wait to really put guy this through the paces!!

[Spinaker]

Oh man, I have mine loaded to the gills. Like 4 slabs of pork belly, two briskets, 8 rack of ribs and maybe a chicken or two........she just chugged right along, no problem.

[fzxdoc]

Oh I'm so happy that you had a great first cook with Big Bertha, Grillin Dad .

Your turkey sounds delicious. Weren't you amazed at how juicy the breast meat was? That's what always astounds our guests when I make a PBC poultry dinner for them. As you say, the leg quarter nearly falls off when you slice through the skin there to cut through that joint, but they are not prepared for how juicy the breast meat is, being used to the dreaded dry white meat scenario. My family is used to getting juicy white meat, so they all smile knowingly.

I've never smoked turkey or chicken in the PBC with the breast down, but I may be in the minority, since the breast-down orientation is the one recommended by the PBC folks on their website with their turkey hanger. I always smoke breast up because the heat is pretty intense at the top of the barrel as well, and because by the time the breast hits 160ish, the legs and thighs are always in the 180s nice and juicy with good collagen breakdown, so I never want to mess with my particular PBC perfection.

Can't wait to hear about your rib cook!

Kathryn

[Grillin Dad]

Yeah, it was insanely juicy. My 8 year old was sucking up the drippings on the carving board with a straw! Just insane.

That's a great call on breast side up. The only reason I did it breast side down was because of the pics on the PBC website. But yeah, breast up makes perfect sense. I have one more turkey in the freezer from last Thanksgiving (I load up each year) so will have to try that out.

[Livermoron]

I have a PBC. My wife just told me she was considering buying me a PBX for our anniversary...

[Jfrosty27]

Well now that she said that, she pretty much has to right? If nothing else it gives you the go ahead to get one for yourself. 👍

[fzxdoc]

Lucky you! What a great wife you have there.

Kathryn

[Livermoron]

Just pulled the trigger. PBX is on it's way. Now I have to figure out who to gift the PBC to...pretty sure if I put the thing on the curb, it'll be gone in less than 15 minutes...

[fzxdoc]

If you put it on the curb, it might not be recognized as a great smoker, but a holey barrel instead.

Give it a good home. It deserves that for all the great meals it gave you over the years.

Kathryn

[DumpsterFireBBQ]

Sorry, I'm chiming in so late here since you've already made the decision I was going to suggest.

I'd like to add something to the conversation. Grilling and searing. Many thoughtful, highly experienced Barrel jockeys use their rigs for smoking only and don't recognize that there is a totally rational, convenient way to use the Barrel as a grill. My grilling in the Barrel is equal to anything I've ever eaten that was cooked in a Kettle. Ok folks, feel free to bring the hate. I'm a big boy, I can take it.

I've got a 12" Lodge Campfire Stand that raises the firebox up so it's just a few inches under the grate. When I get a hot fire started - my IR thermometer says 700° ish - I can easily sear a steak, lamb, etc. Like many people, I started out using bricks to raise the firebox. It worked fine, but I love the stand.

[Jfrosty27]

I can’t imagine why you would get any hate for this. I think it’s a great idea! Nice work Pitmaster. 👍👏

[Livermoron]

I hear ya...if I had space concerns, I'd probably have to pick one or the other. Fortunately, I don't have that issue. I like the pbc(x) because of the versatility and capacity to cook for a lot of people if I need to. The kettle performer for grilling and the gas ignition. The Spirit for days when I want to do diner food or am not allowed to burn wood.

The KBQ is for pure wood burning or when I want to show off...

[Sid P]

Great idea!