Probably going to buy one, have a few questions

[Matachi]

Hi PBC Owners

I have 90% made up my mind to get a PBC! I do have a few questions for you:

- How hard is clean up? Is buying the ash catcher worth it?

- Is there any way to extinguish the remaining coals for re-use?

- Do you recommend buying any of the accessories with it?

- What situations does the lack of temp control become a real downside? From what I have read, most the criticism of it is over lack of temp control, but most owners seem to say the food is fantastic, so not sure when this becomes an issue.

Thanks!

[Danjohnston949]

Matachi, You need to converse with Jerod Broussard, Moderator and fzxdoc, Kathryn who is hands down the "Queen of the PBC" their Posts and direct question to them will result in the answers you are seeking! I have never been near one in use but I here favorable Comments!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

[richinlbrg]

First two names that came to my mind, Dan.

[Jerod Broussard]

1. I never dumped out my ash. I built me an ash pan before mine arrived, it warped, but now the PBC is on blocks and I can just sweep the ash out into a bucket.

2. I have some magnets to plug up the holes. I place a welding glove against the intake vent to seal that up after a cook if there is enough coals to salvage.

3. Accessories. The hinged grate is good idea. I made one before they were being sold. Many people like the turkey hanger.

[MBMorgan]

Hi PBC Owners

I have 90% made up my mind to get a PBC! I do have a few questions for you:

- How hard is clean up? Is buying the ash catcher worth it?

- Is there any way to extinguish the remaining coals for re-use?

- Do you recommend buying any of the accessories with it?

- What situations does the lack of temp control become a real downside? From what I have read, most the criticism of it is over lack of temp control, but most owners seem to say the food is fantastic, so not sure when this becomes an issue.

Thanks!

- How hard is clean up? Is buying the ash catcher worth it? >> It depends on what (and how much) you cook. Personally, I don't try to cram a bunch of fatty meats into my PBC, so cleanup for me is pretty much a breeze. I use (and like) the ash catcher because it catches about 98% of the ash (for what and the way I cook) that I can dump into my ash can after each cook. If there is any significant ash accumulation that the catcher misses, I just pick up the barrel and dump it into the ash can, too.

- Is there any way to extinguish the remaining coals for re-use? >> Not really. There are a few individuals who use foil, magnets, etc., to cover every opening in order to choke out the fire. Personally, I don't bother since I prefer to start with a fresh load of coals for every cook.

- Do you recommend buying any of the accessories with it? >> I'd buy as you determine the need. For me, I've bought the cover, ash catcher, and an extra hook puller (for two-handed double-hooked meats like port butts). I'm considering a second set of 8 meat hooks and the poultry hanger ... but haven't pulled the trigger on either yet.

- What situations does the lack of temp control become a real downside? From what I have read, most the criticism of it is over lack of temp control, but most owners seem to say the food is fantastic, so not sure when this becomes an issue. >> Honestly, there is no "lack of temp control" ... you just control temps differently than you would with other style cookers/smokers. In the PBC, how you light the coals is your primary control for cooking temps ... followed by cracking the lid a bit, covering rebar holes with foil, cooking with only one rebar inserted, etc.

[Nate]

Matachi ,

1. I purchased the ash catcher when I ordered the PBC so I have never been without it. I personally haven't thought twice about the cost since I purchased it as it is nice to lift up 95% of the ash. You will have a slight bit fall out but you can easily lift the can and dump it at that point without too big of a mess.

2. I have not had the option to extinguish the coals. Most of my cooks have gone the distance with the coals in there and by the time I am done the coals are about done as well. You may be able to adjust the amount of coals somewhat.

3. Yes buy some accessories if money and cost is not a major consideration. I recommend:
~Hinged Grate
~Extra wooden handle with the eye screw to get hanging meat out
~Turkey Hanger
~Extra set of hooks (not necessary but handy to have especially if you are wanting to fill the thing to the potential but want to serial hang/hook things for the added insurance against falling)
~Cover (can't remember if it came with it or not)
~Gloves (if you don't have a pair of nice heat resistant gloves then this may be an option you want to consider)

As far as temp control goes. This is not a stick burner or a kettle or even a bullet style smoker. Maintaining an exact temp (without doing modifications) is not something this thing likes to do. You are best to let it do what it wants to do and maybe try to control a temperature range throughout the duration of the cook. Someone once told me: "it is a cooker, not a smoker so don't try to control it like you would your stick burner". It is hard for us (especially those of us who are use to having to control temps) to wrap our minds around the fact that on this unit conventional wisdom, temperature guides, times, etc... do not apply like they do on other cookers.

A new common theme seems to be that the lid when you first get it is not as secure as you will want and will leak and that may cause higher than desired temps or a little bit of difficulty. Common solution seems to be with more cooks comes a better seal. I wrapped a few bricks with foil and placed them on top of my lid for the first handful of cooks but as time goes on the lid fits better.

As far as food taste. It is a different profile than my stick burner. I do throw a couple chunks of wood in before I put the meat on. But the majority of the flavor in my opinion comes from the juices hitting the coals and sizzling back up and steaming back up on the meat. Also because the meat it hanging it is basting in its own juices. I have had people tell me the chicken I have made on it is the best chicken they have ever tasted.

All that being said. You won't be disappointed. Like any cooker/smoker it will just have a little learning curve and once you get comfortable with it you will be turning out some awesome food in no time... in fact probably in your first cook.

[GBA]

You can get a wood dowel from HD drill a hole add hook $1.45

[fzxdoc]

Answering your questions one by one from my POV as a very, very happy PBC owner:

1. How hard is clean up? Is buying the ash catcher worth it?

Ohmigosh, it's way easier than cleaning up a kettle! Unless you use the grate, there is nothing to clean up but the ash. I bought an ash catcher and don't use it. For briskets, pork butts, etc, the meat and fat drippings run right off it to the bottom of the barrel, carrying ash with it. It's a mess to clean up, plus you have to clean the bottom of the ash catcher where all the gunk has run and adhered to.

I've had great success putting a double layer of heavy duty Aluminum foil down on the bottom of the barrel first and putting my coal basket on top. When the cook is done and the ashes are cool, I lift the basket out and dump any remains there into a large trash bag. Then I fold up the aluminum foil into a packet and the bottom of the barrel is clean as a whistle. Put the lid and the cover on, and you're done with the cleanup.


2. Is there any way to extinguish the remaining coals for re-use?

I don't do this. Charcoal is relatively inexpensive when bought on sale, so I don't bother. Some folks use long tongs and take the coals out one by one, putting them in a covered small ash can to extinguish them.

3. Do you recommend buying any of the accessories with it?

You'll want pit mitts of some sort. The ones they sell on the site are nice and cover a large range of temperatures. More expensive than similar ones found at Lowe's but the ones from Lowes don't cover for higher temps.

The split grate is a wonderful idea, but purchasing a grate and making your own (see this topic on how to do that) gives you a more open area (as compared to the one sold by the PBC folks) to hang food in one half of the PBC while having other food cook on the grate half.

Folks rave about the turkey hangers. I prefer to cook spatchcocked turkeys, so I haven't used the one I bought yet.

A cover is a must, IMO. I've seen some pretty rusty PBCs (original design) in photos where folks don't have covers.

4. What situations does the lack of temp control become a real downside? From what I have read, most the criticism of it is over lack of temp control, but most owners seem to say the food is fantastic, so not sure when this becomes an issue.

Lack of temperature control usually happens on the initial learning curve phase. Once you get used to how the PBC cooks, it can be pretty much of a set/forget cooker.

My PBC has a sweet spot--it loves to cook at about 275 deg F. For long cooks, it will stay in that area with beautiful blue smoke coming out of the rebar holes for 5 to 6 hours, which is when I usually want to open it up and Texas Crutch the meat. After that, it has to restabilize. But if I don't wrap the meat in foil or butcher paper, it will coast along for a few hours more until the temp starts to drop. I don't add charcoal, usually. If I crutch and the temp starts to drop, I just move the foil-wrapped packet to the oven. Heat is heat at that point. Makes no difference.

I fool with the temps more when I'm cooking poultry, aiming for a PBC temp of 325 or higher.

HTH,
Kathryn

[Matachi]

This is super helpful, thanks!!

[rototiller78]

Matachi Ash catcher makes cleanup a breeze. I went to Wolly World and bought a 16" stainless steel pizza pan for around $6.00 and use that instead of the PBC's ash catcher and saved $19.00.

Using a glove of some sort is a must w/ the PBC IMO.

Also it is very smart to get a cover for it. A $30 investment to protect a $300 investment is worth it to me. I bought the CoverMates brand barrel cover 29" one on Amazon so taking it off and putting it back on would be a little bit easier. Plus it has vented patches on the side so it doesn't trap humidity, etc..

I have purchased the Turkey Hanger but haven't had a chance to use it yet, but I will and I am sure it will be well worth it. Also this forum is filled w/ some of the best people on Earth and are willing to help w/ a smile, so rest assured that you won't be alone and up sh*t creek if a problem occurs. Not to mention that the PBC folks are really great people and take care of their customers too.

[JPP]

Like fzxdoc I go with h-d foil. If I'm careful it'll even last two to three cooks... I'm cheap, see?

[mayapoppa]

About snuffing the coals... on shorter cooks that leave a significant amount of usable coals, I just take out the whole basket (using my heat-resistant gloves ) and put it in my 22" Weber kettle. Just fits well enough to close the lid. Once the coals are out, I dump them into the kettle, and use them for some cook that needs direct high heat. Don't know if you have a kettle, but it works for me.

Also, I love the hinged grate. I have used it many times, hanging ribs or brisket on one side, and cooking something less hangable on the other.