What is your favorite thing to cook on the PBC?

[Huskee]

Chicken! It is "da bomb" to quote Jerod. I don't care as much for ribs on it though, personal preference.

[Huskee]

JeffJ the "grilled" taste of the PBC vs the "smoked" taste of typical convection smokers. I like them, just not as well.

[abandonedbrain]

I have to agree with Huskee on that point; ribs just aren't the same on the PBC as when I smoke them on my Weber kettle for hours on end.

[JeffJ]

Hmmm....Over the 4th I did 5 racks of St Louis cut in the PBC and it may have been the best ribs I've ever cooked. I may have to do a head-to-head against a kettle w/ SnS. Huskee abandonedbrain

[rapinau]

Chicken is awesome, have also enjoyed tri tip and both spare and babyback ribs. Recently took the pbc camping, portability and simplicity makes for awesome camp food.

[hogdog6]

Mmmmmmm. PBC chicken

[stevespurrier]

Man that looks good!!!!!!!!!!

[Obi-Dan]

It's like asking which one is your favorite child. I've had mine for almost two years and I've done chickens, turkeys, pork butts, pork ribs, and a brisket and they've all come out amazing every time. But I think ribs and brisket are my favorite to cook.

[stevespurrier]

I'm going to go with chicken. But I do like crispy skin. Any advice for that?

[abandonedbrain]

Slide the top off a half inch to an inch, to increase airflow and ramp up temps for the briquettes. Let it go like that for 20 minutes, and you'll have 350F+ with no problem.

[Blue Lou]

I agree I agree with Steve S... I love ribs and the PBC does em like a champ! I have done a huge brisket,chicken,pork loin roasts, steaks, sides there is nothing that I don't love cooking on the PBC. What I love about it is that with a properly loaded fire box and vent adjusted for your elevation,the cooker temp is perfect for low and slow. I put a pork butt on four hours ago the cook is going perfect. Cooker is at 284 and Theo butt is at the stall at 270. Hope that helps. The folks on this site are verry nice and knowlageable, so, don't be worried about asking any question.

[doctorak]

I'm going to go with chicken. But I do like crispy skin. Any advice for that?

Either crack the lid a tad or leave one rebar out to get and keep the PBC above 300. Whole.chicken can be done in an hour this way with nice crispy skin.

[abandonedbrain]

I keep forgetting about taking out a rebar, but I always do 3-4 chickens at a time so I usually NEED that second bar!

[Livermoron]

Bacon. And chicken.

[Duanessmokedmeats]

Pork Butt, Ribs, Chicken,,,I like them all.

[fracmeister]

I mainly use it for chicken. Thawed chicken, left in fridge after spatchcock and salting. If not thawed in advance long enough I wet brine/thaw simultaneously but i like them to be dry. Rub under and over skin with a bit of olive oil and a nice even coat of rub. Bring to temp (350) with pecan or oak chips and hang them about 1.5 hours till 155-160 in the white meat. I take them out and coat liberally with my bbq sauce and crank it wide open but usually doesnt get any hotter.... then in about 10 minutes I take them off and they usually rest untented 5-10 minutes before I am slicing them up, so one rests 10 minutes longer. I often eat the wings before they come inside.

[Spinaker]

Ribs! Tough to beat PBC ribs!

[BKYDBBQ]

Pork Butts...Ribs...Chicken

[TripleB]

I have a few smokers/grills. But I always cook my pork butt on my PBC. Nothing else really.

[HawkerXP]

W. I. B. S!

PBJ, PBC, PBX!

[fzxdoc]

Really, almost everything. Things that I don't smoke on the PBC are because they need grate real estate (like 3 meatloaves or 5 pastramis at a time) which PBCs are not long on. For those types of cooks, I pull out the WSCGC (aka Mr. Fancypants) and have an enjoyable cook while the PBC gives both of us the side-eye.

Kathryn

[bbq_esq]

Man…everything. Recently? Pork steak, chicken quarters, brisket. Overnight pork butts, baby backs, chuckles. Hope that helps lol

oh and wings!!

[HawkerXP]

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