You've got me curious. I'm thinking of taking the plunge at some point. I'm trying to figure out of if I would prefer a 55g UDS (extra space, thinking Big Poppa's Kit) or just bite the bullet and get a PBC. I'm not terribly adept at metal work, so I'm a bit hesitant to get a 55g drum and go to town on it with a drill, but not opposed to it. Also finding food grade barrels is not all that easy, but possible.
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Founding Member
- Jul 2014
- 232
- Massachusetts
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PBC
Weber Smokey Joe, no legs... kettle rusted at the attachment point
An expensive but cheap gas grill (too embarassed to admit brand)
Barely adequate probe type meat therm. (brookstone quality)
Maverick E-732
Guiness Draught (why drink coors lite at 110 calories? Guiness is 124!)
My lack of metal cutting tools and whatnot led me to the PBC. I don't feel as if I made a mistake here. If it's capacity you're after, the pbc will hang 8 racks, and at Jerod had cooked 4 packer briskets in his. Tough to go wrong with a PBC, IMHO.
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I thought about a UDS but decided to go with something already done, no real chance I could screw that up. Sometimes I want more capacity like a big cook i'm doing Wednesday, but other times the PBC is too much, just want a rack of ribs. Nothing you are going to get will suit every future need, but the PBC has a great community here, great support, and you can have ribs going 5 minutes after opening the box.
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Founding Member
- Jul 2014
- 68
- Fountain Hills, AZ
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Smokers N' Grills:
XL Big Green Egg
22" Weber Kettle
​Weber Smokey Joe
Char-Broil TRU Infrared Performance (3 Burner)
Temp, NOT Time:
Thermoworks Thermapen
Silver Maverick ET-732
BBQ Guru DigiQ DX2
Yeah, a PBC takes all the "oh crap I drilled it wrong, let's just patch that up" errors off the table. TBH, I can't see the need to cook more than 8 racks of ribs or 4 packers...but a Big Poppa's and a 55g drum is a more cost efficient way (I'm a grad student) for me to have a UDS and more capacity.
But...I just noticed Big Poppa's do not include hanging rods, hooks, etc. so that might mean PBC for me.
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Founding Member & Owner of SnS Grills
- May 2014
- 4905
- Charlotte, NC
-
- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
Originally posted by bbantel View PostYeah, a PBC takes all the "oh crap I drilled it wrong, let's just patch that up" errors off the table. TBH, I can't see the need to cook more than 8 racks of ribs or 4 packers...but a Big Poppa's and a 55g drum is a more cost efficient way (I'm a grad student) for me to have a UDS and more capacity.
But...I just noticed Big Poppa's do not include hanging rods, hooks, etc. so that might mean PBC for me.
That's a tough call. If you want out of the box easy PBC is the way to go. If you like to tinker and put things together, BPS starts to look good.
Don't forget the cost of the food grade barrel and shipping for the BPS smoker.
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Do most drum's have an exterior coating of some kind, or do you need to powder coat them to keep them from rusting?
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I do like tinkering and I like that BPS has actual vents on the bottom. Drilling a few holes for rebar hanging rods and getting some meat hooks wouldn't be the end of the world.
Also, it has a dial thermometer, which in AR world is a sin, but you could easily grommet it and use digital probes.
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Another thing to consider is that one of the magical properties of the PBC is due to its 30 Gallon size. If you read Max's review you'll see Dr. Blonder has a couple of rationale as to why the PBC is special. I think either way you'll be happy.
John some drums will rust, some won't. The steel drums don't rust but cost a bit more.
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Founding Member
- Jul 2014
- 357
- Warman, Saskatchewan Canada
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Curtis D
BGE Large
45 gal Imp. UDS
Weber 22.5" Silver - for the lake
Weber 22.5" OTG - 2014
Centro Natural Gas - on it's last legs
Couple Maverick ET-733's
Thermapen
ThermoPop
BBQ Guru DigiQ II
Beer - Original 16
Bourbon - Bulleit
Rye - Gibsons Sterling
Originally posted by bbantel View PostYeah, a PBC takes all the "oh crap I drilled it wrong, let's just patch that up" errors off the table. TBH, I can't see the need to cook more than 8 racks of ribs or 4 packers...but a Big Poppa's and a 55g drum is a more cost efficient way (I'm a grad student) for me to have a UDS and more capacity.
But...I just noticed Big Poppa's do not include hanging rods, hooks, etc. so that might mean PBC for me.
I'm thinking along the same lines as you. I just find the BGE doesn't have the capacity I'd like. For me though a PBC just doesn't seem feasible. I found out that they will ship to Canada for another $175. With exchange and shipping it will come to $500.
I found a fellow who is selling food grade barrels for $35. I called him up and picked out 2 with minimal dents. I haven't decided if I'm going to proceed on making a UDS or not. They might just turn into rain barrelsI would prefer to buy a 30 gallon barrel and make a smoker similar to a PBC but I can't find a used one. New 30 gallon barrels unlined are about $90 but again the shipping is $125.
I think the PBC is the way to go .. I like the way it works. I'm not sure though if you can choke the coal to put it out like I can with the BGE and kettles.
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Founding Member
- Jul 2014
- 68
- Fountain Hills, AZ
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Smokers N' Grills:
XL Big Green Egg
22" Weber Kettle
​Weber Smokey Joe
Char-Broil TRU Infrared Performance (3 Burner)
Temp, NOT Time:
Thermoworks Thermapen
Silver Maverick ET-732
BBQ Guru DigiQ DX2
Argh! Just when I thought I made a decision, Dr. Blonder got all scientific! BPS seems a bit more versatile than the PBC, but at a very scientific cost (Thanks Blonder). I'm also thinking, I may have to relocate for a year during internship, so BPS might be a better all around grill/smoker if I can only take one (taking xl BGE is NOT an option, but maybe another Weber Kettle and smokenator?).
I'm curious about grilling steaks on the PBS, esp when it comes to reverse searing, or do you just slap a hook in them and hang those too?
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To reverse sear steaks, use the PBC with about 8 coals to go low and slow, then go to a kettle for the high heat reverse sear.
I've done 5 briskets a couple times in the PBC.
I looked at getting a drum also. Might get one if I can get a good enough deal to transfer briskets to once they get wrapped.
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Founding Member & Owner of SnS Grills
- May 2014
- 4905
- Charlotte, NC
-
- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
Originally posted by bbantel View PostArgh! Just when I thought I made a decision, Dr. Blonder got all scientific! BPS seems a bit more versatile than the PBC, but at a very scientific cost (Thanks Blonder). I'm also thinking, I may have to relocate for a year during internship, so BPS might be a better all around grill/smoker if I can only take one (taking xl BGE is NOT an option, but maybe another Weber Kettle and smokenator?).
I'm curious about grilling steaks on the PBS, esp when it comes to reverse searing, or do you just slap a hook in them and hang those too?
I'm about to make your life harder, but if you need something that can do everything, maybe you need a WSM 18.5". You can use it as a grill if you have a table to set the "grill" portion of the WSM onto.
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David, that sound you heard was my head exploding....lol
Admittedly, the same thought had been running in the back of my head too. I already have a Weber kettle, smokey joe, a gaser, and a xl BGE (and a few other "unmentionables"). Those will (realistically) stay at home while I head out for my internship in the coming year. I'm somewhat concerned that a WSM will ultimately be redundant - yet highly versatile for the time. However, with a PBC/BPS/UDS I would ultimately be adding a new element to my collection.
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Founding Member
- Jul 2014
- 407
- Pierre, SD
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1987 Weber Kettle (Still going!)
2004 Cookshack Smokette (The original!)
2012 Weber Genesis (Wonderful for steaks and chops!)
2014 Pit Barrel Cooker (Lovin it!)
Thermoworks Thermapen
Thermoworks Mini Handheld Thermocouple & Meat Needle Probe
Various other wireless remote thermometers
Beer...Bud Light (Timeless)
I'll throw in my 2 cents. I hemmed and hawed over the PBC for months. My wife finally offered to buy it as my anniversary present. I will say there are absolutely no regrets in getting the PBC. It is about as "set it and forget it" as you will find in a non-electric smoker and the food comes out with a nice smokey flavor. The PBC web site had lots of great videos on how to cook with it and their customer service is first class. And the PBC seems to be the No. 1 cooker that gets discussed on this website. You won't be disappointed! Good luck in your decision.
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Administrator
- May 2014
- 18652
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
bb, you want something that you can easily take with you, while at your internship, and do most of your cooking on it it including searing? And you already own a WKettle? Why not get a smokenator and take the kettle with you? You'll have portability, smokability, and searability, without any further spendability... Or am I just missing that fact that you want another toy? I don't blame you there..
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Founding Member & Owner of SnS Grills
- May 2014
- 4905
- Charlotte, NC
-
- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
Originally posted by Aaron 'Huskee' Lyons View Postbb, you want something that you can easily take with you, while at your internship, and do most of your cooking on it it including searing? And you already own a WKettle? Why not get a smokenator and take the kettle with you? You'll have portability, smokability, and searability, without any further spendability... Or am I just missing that fact that you want another toy? I don't blame you there..
I think he wants another toy for certain. PBC won't disappoint!
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Originally posted by Ernest View PostAs the saying goes, when in doubt, get the PBC!
*I.E. cheaper than a case of 8.99/lb brisket
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