I think, I am about to join the PBC club

[jasonwilliams14]

hey folks! i have been pretty MIA for the last bit, but I still have been learning and having a great time in my BBQ journey.
Work has been busy to say the least, but I have not stopped BBQ'ing and even added some more cooking toys to my arsenal (some cast iron skillets, dutch ovens, a sous vide....the toy chest is growing!)

I picked up a WSM 18 and 22 awhile back. I gave the 22 to my old man who enjoys it and I have been using the WSM. WSM is great. No problems at all. Very versatile.

Recently, I attended a BBQ with some friends and the host of the was using a PBC to cook that day.
Naturally, I started to talk BBQ and we had a great chat.
Long story short, I was a bit shocked and amazed at how effortless the PBC was for cooking chicken and ribs (He had two 18.5" PBC).

he literally prepped the ribs, prepped the PBC and from the time he put the ribs on to being done, was about 3.5 hours. The thing is that blew me away he never had to "babysit" the ribs. He would check periodically, it was almost "set and forget". When he pulled them off, holy ribazola! They were amazing!

The other PBC he had some chicken on it, cooking away (couple full chickens). Turned out great.

I was instantly intrigued. It seemed like the PBC is pretty straightforward, not a lot of managing and the food was incredible.

SO of course, I wanted to explore the PBC to pair with my other cookers.

I was thinking of picking up the 18.5 inch, with the hinged grate. I think there could be some nice options to cook on that grate, but I thought I would ask the folks in this community what their experiences and recommendations are. Are the packages on the website worth it? The mid tier one looks good, but again, asking folks here.

I will post some pics of recent cooks.

I am going to try carnivore for about a month, so I am going to be cooking A LOT of meat!!
It is going to be fun!

TYVM!

[Alan Brice]

You can hang Chickie n racks of Ribs. Turkey is freekin awesome! Briskie will hang with a dbl hook method. If you are truley going down the PBC path, Check out fzxdoc posts. It is EVERYTHING you need to know. Welcome brother. you will never be disappointed.
I see some incredible "Q" coming yer way!

[RonB]

Here is the post mentioned above:

https://pitmaster.amazingribs.com/forum/charcoal-drums-barrels-and-bullet-smokers/pit-barrel-cooker/12774-pbc-cook-times-including-pbc-temps-and-meat-veggie-weights-if-possible

She also has 3 or 4 other posts in the Charcoal drums etc area.

[jasonwilliams14]

This is awesome...thank you!

[Steve R.]

You may want to consider getting a rib hanger kit for the WSM for well under $100 instead of getting a whole other cooker. I know, I know. Just leave out the water pan and you have a setup that is very similar to a PBC. I have had both and there is no significant difference in the finished product.

[jfmorris]

This is what I was going to suggest. With the WSM 18 and the hanger kit, you have the flexbility for that direct dripping on the coals cook of a PBC, or indirect with the drip/water pan for a more traditional smoked flavor. And you have temp control as well.

[HawkerXP]

I double hook ribs. Triple hook brisket.

Get the ash pan, poultry hanger and maybe another set of hooks.

I use mine mostly for ribs, poultry and briskets.

Welcome to the club.

PBC, PBC, PBC!

[jasonwilliams14]

HawkerXP This is great. I grapped the ash pan and skewers, plus extra hangars. I plan to get the poultry.
I am looking forward to it. I am coming up with a list of things I want to cook and try out!

[Finster]

The PBC for sure does great with ribs and chicken….and other things too. The fat dripping on the coals creates great flavor.
It is for the most part a set it and forget it, and it does tend to run a bit hot.. especially when new, till it gets a few cooks under its belt.
I’ve never used a WSM, but most folks I know that have one consider it to be a set and forget it cooker as well.

[au4stree]

I think you should get that PBC. This is an encouraging site, do it.

[RickyBobby]

I’ve never cooked on a PBC, but there is certainly no shortage of PBC-holics ‘round these parts! I’ve often considered adding one to my stable, but I currently have an Oklahoma Joe Bronco which is the same style of cooker and I absolutely love it! One thing that I absolutely love about my OJB is the ability to adjust and control air flow for temperature. When adjusting the dampers, the temperature changes quickly and holds rock solid! Looking forward to seeing some of your cooks on the new rig when it arrives! (Yes, I know you said you were still just considering it, but let’s be honest. This is the pit. MCS is an epidemic here. You’re getting a new cooker and all the rest of us here are enablers. )

[fzxdoc]

There's a lot to love about the PBC. Great food, easy to work with and super easy cleanup (as in 5 minutes). In my experience, it can be a set and forget type of cooker but usually after you've gotten a few cooks under your belt and have hit the top plateau of the learning curve. The most important early lessons are

1. Get a good light on your coals. See this topic for more info about that. Don't add the meat until the fire is going nicely.

2. Make sure your lid is on tight. Some people spray cooking spray in the rim area of the lid to help it seal better; others add weights to the lid. After a few cooks and the lid is gunked up a bit, extra lid-sealing moves become unnecessary.

3. Don't fiddle much with the temp unless it's way to high or way too low. 250° to 290° is where the PBC likes to play, once the temps settle in after the initial lighting procedure is over.

I like the hinged grate, the sausage hangers, the kebab hangers (hanging skewers), and extra hooks.

Kathryn

[jasonwilliams14]

fzxdoc Thank you very much. I have been reading a lot of how to operate the PBC and I suspect it will take me a few cooks to get the hang of it. I have done quite a bit of reading on lighting the PBC so sounds like there are some key items, but might be flexible? I saw a video on youtube where the guy had a #10 coffee can and cut it out to fit over the top bar on the charcoal grate. He would dump the charcoals in the can, and then remove the coffee can. Seemed interesting THank you again!

[Duanessmokedmeats]

Get the hinged grate. I use on occasion to hang chicken, pork chops, etc. and grate a pan of beans or potatoes at the same time. Or grate a brisket after wrapping in paper.
Forget the ash pan buy a 16" pizza pan and cover in foil. Easy clean up. Take out of barrel dump out the ash, or roll it all up and throw away. Refoil pan.
Do a pork butt or two, or chickens for the first few cooks to build up the seal (gunk). Also use 2 towel wrapped bricks/rocks to put on the lid to help with the seal (usually the first 3-5 cooks).
Enjoy!
I have 1 PBC and 2 PBXs. So if you plan on having larger cooks than the PBC get the PBX.
I can even do smaller cooks on the PBX, when the PBC is already busy. Same results and taste. Plus you can grate and hang more at the same time.

[jasonwilliams14]

O this is amazing! Thank you very much! The 16" pizza pan trick ...ooo...for my next PBC? :smile

[Duanessmokedmeats]

These are pics of the PBX.
It can do small and big jobs, even using the hing grate.

[Michael_in_TX]

I really like your potato idea. I've had my PBC for over five years now and I have yet to use the hinged grate! Seems like a good way to break it in lol.

[Duanessmokedmeats]

Michael_in_TX They have a nice smoky flavor to them.

[jasonwilliams14]

O wow! This is fantastic! Thank you so much for all the feedback!
I have been reading a lot of threads/posts on our community and there is fantastic information.

I am excited to get started (new smoker/bbq....whats not to get excited about! )

I have some readng to do and a lot of recipes to find and discover. I am looking forward to it.

On a side note, how does one "shut off" the PBC when the cook is over? Just looking around, looks like you can close the bottom vent entirely and maybe "plug" the holes with something where the rebar goes?

Outside of that, planning on ordering today and will post pictures!
CHeers everyone!

[Michael_in_TX]

One drawback to the PBC is that there really isn't a good way to shut it off. Even in a short cook, I just assume all that charcoal is toast. (And given that KBB for me is horrendously difficult to relight, I don't mind.)

For short cooks, many of us just reduce the number of briquets in the pan (often by half), but keep the magical 40 in the chimney.

[Duanessmokedmeats]

With what little bit I have in there after a cook, I just take out the bars, put in the grate and put the lid back on to burn/clean Barrel.

[itsnotmyfault]

I use 1" diameter ceramic magnets (Home Deport or Lowes) to shut down my PBC and PBX. Pull the rebars when ready to shut it down, and use the ceramic magnets over the rebar holes. Shut the bottom vent and it will cool down pretty quick!

[Ace]

Not that I was planning on it, but after all the discussion and quality information about Pit Barrel cooking from members that have been there, done that, I just placed an order for a PBC. The wife already thinks that we have too many cookers. Wait till she finds out about this one...

[RichieB]

Glad we helped you getting that PBC. Unfortunately, we can't help with the divorce settlement or and alimony you'll be paying. But, make sure you share pictures of the barrel in action. 😏

[Alan Brice]

Do not say anything until you feed her from it. Does she like salmon?

[fzxdoc]

I'm with Alan Brice . Smoke a chicken on the first cook. She'll be so happy she'll encourage you to get a PBX next.

Kathryn

[jasonwilliams14]

Well, pulled the trigger with the wifes blessing :happy

18.5, ash pan, some extra hooks and the skewers....to start.....

Now it just needs to get here!

next big question, what to cook on the first cook?

[Panhead John]

Agree with ribs! Also, during your burn in is the perfect time to measure temps and see how hot it runs, making note of the amount of charcoal you used, vent settings, etc.

[fzxdoc]

Chicken. Two of them because you'll want leftovers. And some sausages in the sausage hanger. Poke the sausage closest to the fire so its fat can drip into the flames while the chicken is cooking. That adds great flavor, and the "sacrificial sausage" is pretty tasty. PBC ambient temp should be about 350° for chicken. It's done in about an hour or a little more at that temp. Pull the sausages at 180° internal so the casings are nice and snappy to the bite.

Kathryn

[HawkerXP]

Chicken!

[RichieB]

Glad you have "approval". We all know what that means. Time to do your homework. RonBshared the link to our Pit Barrel Queen fzxdoc. Start reading. I printed out lighting the barrel guidance. It helped when I was a rookie. On fuel, long cooks 6 plus hours use B&B briquettes with a couple their Charlogs. Shorter cooks, I recommend Cowboy Briquettes. I know folks swear by the KBB product. Once I tried Cowboy, I never went back to KBB.

[Alan Brice]

I got a bag of Cowboy Lump from Costco, it had steel strapping material and chard pieces of trim in it. Never went back.

[Panhead John]

The Cowboy Briquettes are very good, especially for the price. Can’t speak for their lump charcoal, I don’t use lump. 🤷♂️

[dpearce]

I tried their lump. Burned up pretty fast. Still have about half the bag. I'll pick up some of their briquettes when my supply of $3.50 per 19lb bag of KBB runs out. I have 9 bags to go :-)