Just placed my order

[bep35]

You will enjoy the PBC. Good cooker. Great food. And simple to operate. The main thing is don't sweat minor temperature changes. They happen with the PBC. Read Docs two posts. One on lighting and one on cook times. Great food is headed your way!

[fuzzydaddy]

Congratulations on your new PBC!

[JeffJ]

phoccer it's a great cooker. I have a 14.5 WSM and love it. A couple of years ago I debated heavily between the PBC and 22 WSM. At the time I settled on the WSM (but didn't pull the trigger). That has obviously changed. For me, it's an easier choice given I already have a WSM and can have the best of both worlds by having both a WSM and a PBC. Also, I have mimicked the PBC technique of cooking directly over the coals in my 14.5 WSM (steaks and whole birds on the top rack with the bowl removed) with tremendous results. Removing the diffuser and allowing the meat to drip directly into the fire produces great results. Also, given the makeup of the rest of my arsenal, the PBC is simply a better fit than the big WSM.

[fzxdoc]

To my mind, we're not a cult, just a happy herd of folks who love smoking on their PBCs, phoccer . Enjoy your new toy.

Kathryn

[Spinaker]

Congrats on the new purchase! The PBC will treat you well. Make sure to get a layer of Pam under that lid every time you cook, for the first 10 cooks. This will help to get your PBC sealed up tight! A lot people mention chicken and the PBC. While great, I think in the PBC really shines on Brisket. The PBC brisket has a very unique taste that I love. All that beef love dripping into that fire is magic in a barrel my friend, magic in a barrel. And it's so easy!

[phoccer]

Excellent suggestion on the Pam. Noticed this weekend the lid on my Weber 22 now sticks to the base when I try to lift it. Great seal! Brisket is my first planned cook. Really excited to try it out.

[Spinaker]

Bold Move. I like it. Pop the BBQ gods in the mouth. PBC don't care! Let us know how it goes! And don't be afraid to lay that PAM on thick. Again and again through out the cook. Just watch for dripping on the outside. Good luck Brother! phoccer

[Skelly]

Congrats! I highly recommend you waste a little charcoal a couple times while putting a really good leave in thermometer in the PBC to learn to control it. This will help you determine if maybe your altitude requires a smidge less intake opening or if you need to check your lid for proper fit. It'll also help you to play with it to see how you can take it from 275 to 350 and back to 275.

Well...I wouldn't entirely waste the charcoal. My 2nd "play" run, I threw a pound of bacon on there just for the smells. Then ended up eating it. You can really do some serious work on that thing.

[phoccer]

You can certainly add coal & cook. I'm also curious about 'What if I wanted to cook a brisket at 350 without wrapping?'. My understanding is if I wanted to run that high I'd crack the lid maybe 1/2 to 3/4" and let it run hotter than what it normally would. I'll tinker.

[Skelly]

phoccer I'm not a brisket master, but I can tell you that leave in thermometer is a must. It's easy, easy, easy to get the PBC to 350...and higher. So you just have to monitor it.

[phoccer]

Good to know. Thank you.

[Barrettd]

I did the same back and forth as you, and ended up with the PBC. It's just more fun to hang meat over fire. I've really enjoyed cooking on it, and look forward to each new method/recipe trial. Congrats!

[phoccer]

FedEx tells me it will arrive Friday. I told the family to not make any plans as we will have an emergency family meeting Friday night for the unboxing. I got a couple of blinks, no comments, and everyone walked away. I don't feel they share my enthusiasm.

[doctorak]

Not yet, but they certainly will once they taste the brisket.

[Jimmie Rhoden]

Congratulations

[phoccer]

Thank you. Super excited to try it out.