PB 275 degrees?

[Klooney]

First post... please be gentle.
There doesn't seem to be much concern about a temp of roughly 275 in the PB... why is that? I've always smoked my ribs and brisket between 200-225 for almost 20 years now. I was an early adopter of the Traeger (my serial # is in the 500's) and have been working with the slow 'n sear lately. The PB has got my attention and I'm thinking about pulling the trigger... I just can't get over the 275 #.
Is this even smoking? What am I missing?

[Nate]

1. Welcome from Indiana.

2. When it comes to the PBC you throw the dang rule book out the window.

3. 225 being the magic number for BBQ is a myth.

4. PBC is BBQ sorcery.

5. It actually has a lot to do with the design, thermodynamics, humidity, and science.

6. It is a Pit Barrel Cooker not Pit Barrel Smoker. The flavor is made from the drippings hitting the coals and coming back up yet you can add a chunk of wood if you like.

[Breadhead]

"It is a Pit Barrel Cooker not Pit Barrel Smoker." Brilliant statement.👍

[RonB]

Welcome to The Pit.

[Klooney]

Thanks for the reply Nate! Enjoyed your "myth" link... may just get me over the mental hurdle. Sounds like even though it is a "cooker" you are willing to say at 275 the results are BBQ... as soon as I pull the trigger I will give you an update.
Thanks again from Washington State.

[EdF]

Onward to adventure and fortune!

[cgrover60]

By all means continue smoking at 200 - 225 for great results but I wouldn't try it on the PBC since by design the convection airflow typically will make it very happy at 275 - 290 degrees. Also keep in mind the PBC will produce a different flavor profile since smoke is produced from fat from the meat dripping directly on the fire caveman style without any wood added at all which can produce spectacular results all by itself with food cooking a little faster as an added benefit. Add a little wood and the smoke flavor becomes even more interesting but it is different. And with the giant capacity it really can be a nice addition to anyone's cooking arsenal.

[DWCowles]

Welcome Klooney

[doctorak]

Welcome from CT!

I agree 100% with what Nate says, particularly with regards to the humidity in the cooker allowing (or maybe benefiting from?) the higher temps, and the flavor coming more from the drippings hitting the coals than from the charcoal or wood. I've found I don't need very much wood at all, and have easily over-smoked meats on the PBC with too much wood.

Whether it's a "smoker" or not, the elated mouths I've fed with the food off of the PBC don't care what it is called or what temp it held. They just know they're eating delicious, smokey meats that I've prepared, and I know that it took less time than on a conventional "smoker."

I've had cooks on the PBC that held steady at 275, some that I haven't been able to get under 300, and some that I haven't been able to get above 220. The uniting factor is that they all turned out delicious and have made my family and friends happy with good food. And the bonus is that instead of tending to a fire pit trying to precisely dial in smoker temps, I got to enjoy food, drink, and conversation with them while the food cooked.

You're coming from a pellet smoker which is admittedly possibly even more "set and forget" than a PBC, but I've never cooked on one (or a "traditional" charcoal smoker, for that matter), but I could care less what temp it cooks at as long as the results stay this good.

Anyway, good luck with the decision. We're all here in the PBC forum to help you out if you decide to take the plunge!

[Klooney]

Thanks for the comments all!!!

[kmhfive]

Welcome to fun and learning! The PBC makes great food. It's different than the pellet grill and will require you to practice several times to get it dialed in, but once you find that magic vent position that works for both you and your PBC, you'll have no problems.

Take a look at this thread and it will lead you to other good discussions on setting up the PBC. https://pitmaster.amazingribs.com/fo...t-cook-brisket

[Klooney]

This thread was great... thanks!!! Was able to diagnose a few of issues before reading the next reply. Ordered The PB right after.