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    #16
    jfmorris: "I don’t pretend to understand how Academy is selling something that lists for $599 right now for $160."

    I want to preface my remarks here in the hope there won't be any misunderstanding. I am not saying that PB products don't cook well, or are junk. What I am saying is they get a premium price (and commensurate premium relative profit margins) for what they sell because they are very effective at marketing a satisfactory product.

    The PBX at full list is nowhere as feature laden as any competition. It's an off the shelf 55 gallon drum, with 7 holes punched in it, three pieces of rebar, a fuel basket, three uninsulated handles, powder coated finish, and a cooking grate. Pretty basic, with the fire basket and faux horseshoe handles likely the only proprietary pieces. Other competitive products in the list price range have insulated handles, hinged and sealed lids, side shelves, ash pans, more adjustable intake and exhaust systems for more flexibility in temp adjustment, grease catch cans, heat deflectors, multiple grate level brackets, wheels for mobility, and thermometers. All standard equipment that adds production cost to the standard package.

    Given the relatively simple bill of materials for the PBX the notion that $160 could be somewhere near the production cost is likely. That's what prompted my suspicion that these could be clearance priced because the PBX may not sell well against the competition at full list. It would be interesting to know if PB makes anything at the price they probably had to give Academy to just be able to move inventory to clear sunk costs. We'll never know, but it is a glimpse of how high the margins likely are at list.​
    Last edited by Uncle Bob; June 10, 2026, 08:18 AM.

    Comment


      #17
      Congratulations on your PBX. I have a basket, haven’t used it yet. The sausage hangers are okay, big hit against them is only holding 5 at a time. Got the hinged grate which works well when you are cooking ribs or something else that hangs low, and you want to put a Dutch oven of beans on the other side of the grate. The turkey and chicken hangers work well.
      My learning on PB cooking started at their website and then on YouTube. I don’t think you should spray the inside with cooking oil first, just start cooking on it. The natural buildup is the best way, IMHO.
      After cooking ribs a few times, I did a rack straight out of the freezer. Bought a new drill bit, drilled a hole after 3rd rib to put the hanger through. Turned out just as good as the thawed racks. Saw this method on YouTube.
      Another rib tip I’ve used is to swap ends with the hooks after an hour or so to keep one end from potentially getting overcooked.

      Comment


      • fzxdoc
        fzxdoc commented
        Editing a comment
        Agreed about the PBC sausage hangers only holding 5 sausages. Not enough. I like my modified hangers best because they each hold 6 sausages and because I'm not sharing my portion with anyone!

        Kathryn

      #18
      Jim, after I load the chicken halves, I get out the sausage hangers, oil them, load in the sausages, poke only the bottom one a couple of times (the sacrificial sausage) and let them sauna in the PBC for about 40 minutes until they reach about 180°. I pull them out and stick them under the broiler if I'm interested in evening out their tan lines from the sausage hanger, then let them sit in the warm oven. Just about that time, it's time for the chicken to make its appearance. I slice up the chicken, add the sausages to the platter, and we're off to the dinnertime races.

      I got some sausage hangers from a local BBQ shop back in the day. They had one long handle and one short one. I cut off the long handle to the height of the short looped one. I've used those suckers nearly weekly for 12 years or so. They're still going strong. Initially I looped the hanger through the rebars before I hung the chickens, but that was too fiddly. Now I hook them on the bar on the hanger just above the highest sausage and hang the thing that way.

      Take a look at this post which shows the sausage hangers I scored, then how they were modified, and then there are a few action shots like this one:

      Twelve sausages and three chickens walk into a PBC one day:
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      And P.S. the "sacrifical sausages" (the multi-poked bottommost ones in each hanger) eat just as good as the others.

      Kathryn

      Comment


        #19
        fzxdoc Kathryn thanks for the detailed response and the info. I’m fixing to make a trip to the store for a couple of chickens and some sausage, and will fist check at the local Ace to see if they have a sausage hanger I could adapt.

        Today is my first cook and the plan is to simplify with just 2 or 3 split chickens and maybe sausage cook, and leave butts and ribs for another day. Daughter and kid are coming to swim and I figure I can take timeout to grab the chicken when ready but don’t want to hassle with other items today.

        Comment


        • Carolyn
          Carolyn commented
          Editing a comment
          Have fun with your new PBX.

        #20
        Ok, first cook is IN THE BOOKS! And grandchild approved - my 2 year 10 month old grandson ate a whole chicken leg!

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        Was it good! Heck yeah! Will I do it again! Heck yeah! I went old school. No fan controller. No pit probe. Just my thermopen to start checking birds at about 90 minutes in. Unfortunately, the cook took closer to 2.5 hours for some reason, versus the expected 2 hours. Next time I may hang a temp probe in there. Or crack the lid. Whatever. I like simple...

        pbc... PBC... PBX!!!

        Comment


        • jayjordan
          jayjordan commented
          Editing a comment
          Before cracking the lid try opening the bottom vent just a bit more.

        • jfmorris
          jfmorris commented
          Editing a comment
          fzxdoc Kathryn I think some cold sliced chicken breast, two slices of bread (toasted) and some mayo and cheese are calling me already, and its an hour until lunch!

        • fzxdoc
          fzxdoc commented
          Editing a comment
          Sounds delicious, Jim. Some temptations are meant to be caved in to. 😄

          K.

        #21
        Weren't you amazed, Jim, jfmorris , at how juicy the white meat was? Whenever I serve PBC chicken to guests, they always remark about that. My family never remarks about it any more. They're used to it.

        Congrats on your first cook with your new PBX.

        P.S. FWIW, I usually run the PBC at about 350°+ and the birds are done in an hour and change, usually.

        P.S.#2 Wait until you taste the ribs...

        Kathryn

        Comment


        • jfmorris
          jfmorris commented
          Editing a comment
          How are you controlling the temperature Kathryn? A fan, or did you adjust the vent more? Mine came preassembled from Academy, and the it appeared adjusted to the 0-2000 setting per the picture in the instructions. I guess I could have also let it run a little longer before closing the lid, to get hotter at the beginning?

          I guess next time I will fish a Thermoworks probe (or two) through one of the rebar holes, and dangle it from a rebar, to see what is going on.

        • jfmorris
          jfmorris commented
          Editing a comment
          And yes - ribs are next. I had thought about doing a butt or two, but I know ribs are the next thing the PBC is renowned for...

        • jayjordan
          jayjordan commented
          Editing a comment
          I run ThermoWorks cables through the holes before putting in the rebar. One probe looped over the rebar for ambient temp and at least one for meat temp.

        #22
        I'm at 600 feet, and this is where the guys at Academy had put the vent, and it seemed right according to the instructions. Do I need to adjust?

        I can see that foil I put in the bottom came up slightly right there. I am debating using my 18" drip pan from the kamado under the charcoal basket next time. But it would not catch drips out towards the edges of the barrel.


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        Comment


        • Uncle Bob
          Uncle Bob commented
          Editing a comment
          Pizza pans come in a variety of diameters, not just the common 16 or 18". It takes some looking, but you can probably find one that fits the diameter pretty closely. If the rolled edge of the pizza pan masks part of the intake you could bend or pound it flatter, or cut a notch if absolutely necessary.

        • jfmorris
          jfmorris commented
          Editing a comment
          Uncle Bob good idea - I see a lot of 20 inch aluminum pizza pans that are reasonable on Amazon around $25. The 21" I see is about double ($43).

        #23
        Originally posted by jfmorris View Post
        I'm at 600 feet, and this is where the guys at Academy had put the vent, and it seemed right according to the instructions. Do I need to adjust?
        Click image for larger version  Name:	IMG_6061.jpg Views:	10 Size:	4.66 MB ID:	1858515
        The PBC folks say that vent settings should be the same for all models ... so ... back when I got my PBC, I was dubious about the rather simplistic approach to vent setting recommendations from PBC. Naturally, I had to collect as many data points as I could so that I could indulge in a bit of curve-fitting in order to set my vent as accurately as possible for our 6300 MSL altitude. Using Excel, I fit several order equations to the data points and fiddled with a way to output the exact result at any altitude. The bottom line is that for your 600 ft MSL location, your vent is calculated to be set at 31% ... like this:

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        ... which looks an awful lot like what the guys at Academy did (and without the "benefit" of all those years spent in Mad Scientist School).

        Enjoy the new cooker and please resist the temptation to drive yourself crazy (like I did) in a never-ending attempt to "tune" it by fiddling with that vent. It's just fine ...

        Comment


        • jfmorris
          jfmorris commented
          Editing a comment
          Haha. Thanks! I remember you posting this graphic years ago!

          I'm going to dangle a temp probe or two in there next cook off a rebar - maybe each side, or one side and one in the center, and see what it is actually doing.

        • fzxdoc
          fzxdoc commented
          Editing a comment
          This is a wonderful post. It brings back memories of the days when the PBC was just starting to sell well, and we here at the Pit were determined to make its setup and cooks as precise as possible. What we learned in the end is that while a lot of that information was valuable, it was more fun generating the info. It was like a big science class. Now we've all either moved on from the PBC or (like me), set it up and cook on it like it's an old friend.

          Kathryn
          Last edited by fzxdoc; June 13, 2026, 05:41 AM.

        #24
        Originally posted by jfmorris View Post
        How are you controlling the temperature Kathryn? A fan, or did you adjust the vent more? Mine came preassembled from Academy, and the it appeared adjusted to the 0-2000 setting per the picture in the instructions. I guess I could have also let it run a little longer before closing the lid, to get hotter at the beginning?

        I guess next time I will fish a Thermoworks probe (or two) through one of the rebar holes, and dangle it from a rebar, to see what is going on.​
        Jim, I installed a fan controller about 3 years ago. Sometimes I use it with the controller (like when I'm cooking for a crowd), and other times I use it without the fan. Works great either way. Using the ATC lets me get the rest of the dinner together while the meat is cooking. It's like a PBC babysitter. But using it without the controller is the most fun, something that I enjoy doing when not under "dinner duress".

        Without the ATC, I never changed the position of the vent to control temperature. As MBMorgan says, it's not necessary. And not a very productive way of managing temperature. I crack the lid or foil the rebars to manage temperature up and down, respectively. That said, I seldom have to manage the temperature. The PBC likes its sweet spot, and on mine, it's about 275° with KBB.

        The solution to not managing the temperature at every whipstitch during a cook? Use two ambient probes, hanging from the rebars at about the mid-level of the meat, away from the meat's heat shadow and about 1-2 inches from the sides of the barrel, one above the vent and the other directly opposite it on the other side. You will see that during any cook, those two temps may differ from each other by as little as 10° or as much as 60°. You'll find when you take the average of them, the PBC is sitting pretty close to its sweet spot.

        I crack the lid for chicken unless I'm running the ATC (fan controller).

        I always smooth the double layer of heavy duty aluminum foil down with the flat side of a small hoe-like utensil used for shifting charcoal/embers around. I pay particular attention to keeping the aluminum flat in front of the vent.

        Also, I shape the circumference of the foil double sheet by either placing it in the opening and indent the foil around the edges of the barrel or by laying the lid on top of the sheets and indenting the foil around its inner rim. That way I get the perfect circle of foil. Fewer lumps and bumps that way.

        HTH,
        Kathryn

        P.S. I have real estate envy when I look at your PBX loaded with 4 chickens and room for a few sausage racks. Three chickens and two sausage racks is about my PBC's limit. Have fun cooking with that big guy!
        Last edited by fzxdoc; June 13, 2026, 05:39 AM.

        Comment


          #25
          Mr. jfmorris:
          Imho, one of the great benefits of your wise and thrifty PBX purchase might be a full load of wings.
          The standard PBX is a bit limited in this regard, but the PBX handles enough wings for most anyone.

          We concur with the dozens of reports on AR through the years that the Pit Barrel family of cookers stand their ground as being among the best chicken cookers anywhere.

          With your new PBX, you have a true “wing machine.” PS: Would advise you consider use of some high-temp, non-stick grill spray on both sides of your grate when “winging it” with your PBX.

          Comment


            #26
            Originally posted by jfmorris View Post
            I'm at 600 feet, and this is where the guys at Academy had put the vent, and it seemed right according to the instructions. Do I need to adjust?


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            I’m just polishing a diamond here, as I’m sure your meat turned out great, but compared to this diagram from their website you could definitely close it down a few degrees (pun just negligently inflicted).

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            Last edited by Sid P; June 13, 2026, 06:58 PM.

            Comment


              #27
              Ok guys and gals, help me out here. Planning cook #2 on the PBX this afternoon. Unfortunately the forecast has turned from a nice sunny day to crappy rain off and on, so I may be putting up a patio umbrella OVER the PBX this time. These are my "Father's Day" ribs, as the kids decided today was a better swimming day than tomorrow.

              Anyway, I picked up a 3 pack of St. Louis Cut spare ribs at Fresh Market - their Chairman's Reserve "prime pork" offering. I know there are no pork ratings and they made it up, but their ribs seem to be a deeper red and better marbled than the commodity ones I get at Sam's. The pack is 10.3 pounds, for 3 racks of St. Louis Cut - that divides out to 3.43 pounds per rack.

              Questions are:

              1. Should I remove the membrane or not?

              I see divided info on that, in here, and elsewhere, when it comes to PBC ribs. Some say it helps prevent them falling off the hook if they cook up too tender. But the recipe for "award winning ribs" on the PBC website says remove the membrane if present. I've always removed it, at least since the 90's.

              2. Cook whole (for presentation?) or cut in half?

              I have 16 hooks and 3 rebar. Just 3 racks. I got plenty of hooks to double hook OR cut them in half and hang 6 half slabs. I just want to do whichever will get me the best ribs. I do know if I were to try and achieve max capacity of 16 racks of ribs on the PBX, they would not be cut in half.

              3. If cut in half, still double hook?

              This one is self explanatory.

              4. Last but not least, cooking time.

              These seem light for spares, but in the past I usually bought full spares at Sam's, and trimmed them down to St. Louis myself, removing the flap, the rib tips, etc. I feel like those start closer to 5 pounds per rack, so maybe 3.4 is normal for this cut. Anyway, the PBC website says 3-4 hours cook time for St. Louis cut, so is that the window I am looking at? Do I start checking at 3, or sooner? Not being able to predict when dinner will be is always a problem... Do I just get it done early and hold in the oven?

              Thanks!

              Paging fzxdoc Kathryn the PBC queen!

              Jim
              Last edited by jfmorris; June 20, 2026, 07:46 AM. Reason: Edited to tag Kathryn...

              Comment


              • jfmorris
                jfmorris commented
                Editing a comment
                Follow up on my own post, from talking to dpearce below.

                Ribs have had membrane removed at this point, and salted on both sides. Based on how long they were, longer than my cutting board, I am now leaning towards cutting them in half before applying the rub and hooking. The only questions left are double hooking or not.

              • Finster
                Finster commented
                Editing a comment
                I get the Chairman’s Reserve prime ribs at the local Shop Rite. They are excellent quality

              #28
              I have been removing the membrane. I know some here don’t bother, it’s just what I do at this point. I feel it helps the dry rub I use impart a little flavor on the backside.

              I cut in half and double hang as well. Not worried since a big pile of half ribs looks as good to me as a shorter stack of whole, but I am not that picky personally.

              3-4 hours on that weight of meat sounds about right. I’d let the pit run 325 or so. Definitely like keep an eye on them after the 3 hour mark. I spritz, a lot of times throughout the cook, once I get around the 2 hour mark so the bark has time to set and keep doing it every half hour. Last 20 mins to a half hour is when I sauce, if I’m doing that.

              Comment


              • Panhead John
                Panhead John commented
                Editing a comment
                Question for you guys about spritzing…..I’ve hung ribs several times when I had my Bronco. What’s the point of spritzing if you’re hanging them? Isn’t it all going to just immediately run down onto the coals? Or do you remove them first then spritz?

              • jfmorris
                jfmorris commented
                Editing a comment
                Panhead John I have not spritzed ribs in 20+ years. It just cools them down and stretches out the cook, not to mention rinsing off rub and reducing bark formation.

                dpearce membrane removed, ribs salted, and based on how these were longer than my cutting board, I am leaning towards cutting in half for sure before I apply the rub around 2pm.

              • dpearce
                dpearce commented
                Editing a comment
                I’ve got a really fine mist sprayer. You can find them at beauty supply stores. Apple juice with a smidge of apple cider vinegar. I do take the ribs out of the cooker to do that. It doesn’t run off that I’ve noticed, but I’m sure at some point a little bit will drip down on the coals. Not sure if it adds more flavor, but when I do it that way, it seems to be tastier to my palette.

              #29
              This has been a fun post to read through. Good info and presented well. Thanks for sharing.

              I have a PBC, but only cook pork butt in it. So PBC to me is Pork Butt Cooker.

              Comment


                #30
                Click image for larger version  Name:	IMG_6123.jpg Views:	0 Size:	5.40 MB ID:	1860942
                Well - cook underway. Got started a little later than hoped for. Cut the racks in half due to being really long, and rubbed with The Holy Gospel, as I had no home made rub ready to go. While I started to double hook I decided after doing one rack that way that the shortened length probably doesn’t call for it. Let’s hope I am right!

                Comment


                • jfmorris
                  jfmorris commented
                  Editing a comment
                  BKYDBBQ yeah I got started about 45 minutes late. I’m hoping these are done in the shorter end of the 3-4 hour window on the PBC website.

                • dpearce
                  dpearce commented
                  Editing a comment
                  You’ll be fine! I’m just overly cautious since I lost half of an uncut rib awhile back (before joining the site). Now I just double hook so my OCD doesn’t kick in halfway through a cook!

                • BKYDBBQ
                  BKYDBBQ commented
                  Editing a comment
                  jfmorris I was doing some Comp Chicken Thighs practice today and got started late and the trimming took longer than expected. It is always something delaying the timeline. In the words of Clint Eastwood in Heartbreak Ridge, "Improvise, adapt, and overcome" (Gunny Tom Highway)...

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