PBC and or slow n sear

[Bob's BBQ]

Have to agree with fzxdoc, you will not be disappointed with the PBC.

[JeffJ]

I don't own one but I think one of the coolest things about it is the flavor profile that comes from the meat dripping directly onto the hot coals. I have a 14.5" Weber Smokey Mountain and tried that technique with a whole chicken (placed on the top rack with the water bowl removed) and it came out incredible. I also cooked 2" thick New York strip steaks the same way, until they reached about 115 internal, I then moved them to the lower rack to sear. Best steaks I've ever produced and it wasn't even close. Absolutely blown away. A lot of people don't even bother with wood chunks in the PBC because the drippings produce plenty of grill smoke.

[EdF]

I'll second the principle (because I don't have a PBC). But I do have a small TEC infrared grill that I use for lots of things, including searing. The burners are under a sheet of glass, so you have the juices landing on it, sizzling away, and flavoring the meat. It's great!

[cgrover60]

Yes I have a Weber Kettle / SNS setup and couldn't be happier with it and the next logical step is a PBC which was ordered this morning!

[PBCDad]

Woohoo! PBC is on a roll lately!

[David Parrish]

PBC has been on a roll for six years. And well deserved! It's a great cooker.

[FireMan]

Kathryn, Spinnaker & Nate pretty much nail it. I have both & would'nt be without either.

ps. It is said one can do 8 racks on a PBC, its true.

[emil.glatz]

Maybe a hover grill? 22" weber with hover I can serve 14 peeps.

-- No PBC experience. Making the most out of the weber.

[Danjohnston949]

windquest2, I don't have a PBC but like as already has been Mentioned you can expand Your Weber and S 'n S Combo with a Rib Rack or an inverted Turkey or Roast Rack! See the Pics! I should add that I have a modified Oklahoma Joe Highland Offsett Smoker (COS) that I use for Larger Smokes!
Welcome to "The Pit"! You are Now Enrolled in the BBQ Univ.! Attendance and Participation are Mandatory! Enjoy "The Pit"!
From a Backyard Cremator in Fargo ND, Dan

[windquest2]

Well you have convinced me that I need a PBC! And since I offered to cook at least once a week....with sides and the all important cleanup, the wife isn't objecting. Next step is to place the order and then get cookin.....I'll report back with results and opinions. Thanks all

[FireMan]

Congrats windquest2 on the decision. You will not regret it one smidgeon. You just might start cooking 2 or 4 nights a week. Smoke on!

[Gator Lau]

Uh Huh!

[Livermoron]

I have the Weber Kettle/SnS/Rotisserie combo and the PBC. They take up very little space on my patio and I can cook or smoke anything I want to...for 1 person or for over 30. This combo is the best "bang for the buck" ever.

[Gator Lau]

Livermoron, that sounds like the best mix of two units to me as I read what everyone says. I'm halfway there, and when my ancient Weber Silver gasser wears out, I will probably replace it with a Weber kettle with SnS. Of course that is IF it ever wears out.

[cgrover60]

My PBC arrived yesterday and will go on the patio for the first cook today next to my Weber / SNS. Can't wait to test the new arsenal.

[Gator Lau]

Fun time is just around the corner!

[JeffJ]

You are going to have a blast!

[windquest2]

Well, thanks to your convincing, I pulled the trigger and my PBC arrived the day before Thanksgiving....all put together and ready for action. Now the only question is what should I cook first...My wife wants a brisket, I am thinking something a bit easier for the first cook. Cant wait to get maiden voyage under way. Suggestions welcome! Sunday may be the day!

[fuzzydaddy]

Congrats on the PBC! Chicken or ribs?

[Nate]

Chicken is usually the recommended choice by a number of folks for the first cook.... Put a rack of ribs in there too if you want.

[Huskee]

What is the smoke profile between these 2 systems? Just want to know what the real difference in a blind taste would be everything being equal

My opinion is that the PBC (no wood, just charcoal per the standard recommendation) is a darker, roasty intense grilled taste, due to burning drippings. The SnS, since adding a couple wood chunks is recommended, is much closer to how a stickburning smoker would taste. Definitely smokier, but a crisp clean smoky flavor...if that makes sense. As long as you follow its recommendations and don't overdo it with wood.

[MSU Spartans]

Actually that makes plenty of sense! Thank you. I have been contemplating getting either a 26 Weber with a SnS or bumping it up and getting a 22 weber with a SnS and a PBC..That is the conundrum

[Huskee]

MSU Spartans a 22" kettle/SnS and a PBC would be a KILLER combo for capacity and ease of smoking plus convenient grilling. You could cook for a large party with both of those cookers going. If you can't swing both, the 26" kettle/SnS is a force!

[lschweig]

I always add a good sized chunk of apple wood to my PBC and have not been disappointed. Smoke on!

[rototiller78]

windquest2, Ribs were my maiden cook on my PBC, MH's Last Meal Ribs style and it was DEELLIICCIIOOUUS!