I'm pretty sure I've narrowed smoker options down to a 22.5 WSM and the PBC. Here's the question I have, and several folks have answered with awesome, awesome data. But in a nutshell, let me just as this: Does the quicker cook time folks get with the PBC make it a better buy than a WSM? I mean, is it THAT much faster? The speed is something I'm fascinated with, but I know if you crank the heat a bit on the WSM, you can get pretty quick results. But when I hear folks talking about cranking out a packer in 4 hours, I'm intrigued, and know that's something you can't do on a WSM, SnS, or anything else I know of. Thanks for any insights!
-
-
Short answer: No. Those shorter cook times are achieved by temperature. The PBC runs pretty hot as far as smokers go - typically in the 260-275 range. Those temperatures can easily be achieved (and maintained) in a WSM. -
I have a PBC, and love it. And between a WSM and a PBC I'd get a PBC, but that is only my opinion. However, I have to say, I can't imagine doing a full packer brisket in 4 hours, unless it came from some sort of gnome cow. My briskets, which usually come in around 8-10 lbs, take at least 6-7 hours. And I wrap them, so I imagine it would take longer if you aren't into wrapping.Comment
-
I'm a novice with the PBC having only done a single cook on it - I'll be doing a 12# full packer on it this Sunday so I'll get to see just how quickly it can come to temp. Will it be the quick version (4-6 hours, times vary) that PBC shows on their website? Will it be longer? How much longer? When I'm grillin' in the sunshine, savoring those first wisps on the breezes, I've got the beverage of choice with some tunes playin', I don't care...We eat when it's done, and after it's well rested... Therefore, one tune that will be playin', probably more than once...Chicago - Does Anybody Really Know What Time It Is?Comment
-
I've recently purchased a PBC and have done a few cooks on it as well. I've also borrowed a co-workers WSM previously. The one thing I like on the PBC over the WSM is the amount of food you can make on it. On the WSM I had room for 2 racks of ribs. On the PBC, you could easily hook and cook 8 racks. Also, if you don't get the temperature you want on the PBC, you can easily adjust the intake hole at the bottom by the charcoal basket. Prices are pretty much the same on both these products. Having used both now, I prefer the PBC.Comment
-
I forgot to mention: the cook times do seem to be faster, so IMHO, it would be "worth" it.Comment
-
I like the PBC for many reasons. It doesn't require much monitoring, provides a moisture rich environment so a water pan is unnecessary. I get at least 10 hours out of a single basket of charcoal, I can hang huge amounts of meat and feed an army, it takes up very little space (though i don't really care about that), is simple enough to use that even a novice can turn out better BBQ than I can find commercially around here. And the thing is built like a tank to boot. With a wee bit of care this thing is gonna last as long as I'm perpendicular!Comment
Comment