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A dirty Pit Barrel and a bacon wrapped backstrap.

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  • mtford72
    commented on 's reply
    Spinaker - I use a pizza tray at the bottom. I put a post up about it somewhere, with a link to them on amazon. Its about $10. It will be in the pbc section. It makes life really easy.

  • fzxdoc
    commented on 's reply
    Hahahaha. You're killin' me, Smalls.

    Remember my entire PBC was (graciously) replaced by Noah and Amber when I found some rust on the edge of the lid after only two cooks. Of course I had to wait several weeks for the replacement, and I returned my well-used first PBC to them when the new one came in September.

    Plus I like a clean cooker!

    Kathryn

  • Jerod Broussard
    commented on 's reply
    I have a 1/16" thick (think it is 1/16) steel round flat plate (no lip) that is the same diameter as the stand. I traced it on the outside edge to make a temporary plate, and it worked. Got some small cables to raise and lower it.

  • Ernest
    replied
    I normally crank the heat up when I'm done cooking. That takes care of the cleaning

    Leave a comment:


  • Ernest
    commented on 's reply
    Hahaha. That looks like mine

  • Spinaker
    commented on 's reply
    Jerod,
    What do you use for an ash pan? I have been using tin foil but that is kind of a pain. What I would like to do is fab a small steel ash tray to set the coal basket in. I'd leave a notch in the side to accommodate the bottom damper. Just seeing if your just using foil or you had something else rigged up. Thanks.
    -JR

  • Jerod Broussard
    replied
    If I see enough flakes, I will rub my welding gloves across the sides to loosen them up, and let gravity do the rest. I use an ash pan so no ash all over in mine sticking to the sides. THAT is disgusting.

    After my last brisket cook I had a sizable grease build up on the bottom. Had to soak it up with paper towels. If I can get most of it out, the heat from the next cook gets rid of the rest.

    Leave a comment:


  • HC in SC
    replied
    Looks like you are putting that PBC to the stress / fatigue test - lol. I am usually pretty anal about keeping things clean, but I am following the instructions on mine and just dumping ash and reloading. It appeals to my lazy side, but something seems wrong. The peeps at the PBC company haven't steered me wrong with their product, so I'll keep on not cleaning it. Something tells me I'll be breaking out the pressure washer on this joker at some point, but time will tell.

    Leave a comment:


  • Jerod Broussard
    replied
    Tried to get some of the barrel in this pic for any physics professors who don't cook enough on their Pit Barrels

    Click image for larger version

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    Leave a comment:


  • Jerod Broussard
    started a topic A dirty Pit Barrel and a bacon wrapped backstrap.

    A dirty Pit Barrel and a bacon wrapped backstrap.

    Stuff smells goooooooood. 3/4 chimney of Kingsford with both rebar out. Cooking very nicely. Darkening but not blackening.

    Click image for larger version

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