I know competitions are not the be all end all but I've been searching out teams using the Pit Barrel Cooker in competitions. Kind of provides me some inspiration to keep trying even though competitions aren't my goal. Came across this post on Twitter today of a team using the PBC to take first place in ribs at a KCBS event. Cook on barrelheads!
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Yes!! From what I hear, barrels are huge in the competition circuit these days.
The PBC is a great way to smoke......probably why I own two.
Smoke on Barrel Heads. Thanks for posting
BTW: Nice Walleye.
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I've used my PBC in local non sanctioned competitions with great success.... can definitely be done.
PBC is a heck of a good Cooker and is definitely one of the best values dollar for dollar when it comes to cookers and BBQ supplies.Comment
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Complete comp newbie chiming in here. In fact, we just finished our first KCBS event yesterday and placed 22nd out of 36 teams. We cooked on a PBC and WSM22. As far as I could tell we had the only PBC there, but there were tons of Gateway barrels including the team that won GC.Comment
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Most of the top teams in the team of the year standings are using gateway. I love mine. I still have 4 pbc's and love them, but gateway is next level -
However I think the pbc would be just as good if we can switch to a quality lump charcoal and maintain temp like the gateway. I'm considering buying the pitmaster iq to help maintain temp with lump. If it works as planned, next level flavor imho
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PBC or UDS are fabulous! I particularly love mine because, since it began life as an oil barrel, it has a marvelous gasket on the lid and we have the collar that seals it up. that makes it even more tight and gives me a great smoke.Comment
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I tend to get my head turned by shiny new things and the Gateway Drum Smoker has been turning my head lately with the reading I've been doing on it. For me, searching out competitive teams using the PBC is about getting myself to focus on what's important, the food(rubs, sauces, brines, etc), and realizing I can produce amazing food on my PBC. Personally, I need to get my mind to realize I don't need another new toy, I need to learn to maximize with the toys I have. I had the same issue with photography equipment for a long time.Comment
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That's what caught my eye, temp control. Then I started to look back at my notes on the PBC and I'm realizing the PBC regulates it's own temps and does a pretty damn good job. Once I get a lighting routine ironed out and adjusted for weather and size of cook, I don't see why I can't hit my "desired" temp range every time. That's my current line of reasoning to resist the urge
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Look at the 2 comments I just made above on Jeff Wayman's post. If the pitmaster iq doesn't satisfy me, then I'll buy more gateways
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I have been in a few competitions. The last one I was in was in Wimberly, Texas. I won 2nd place in ribs. It was the first time I placed. I used a balsamic fig sauce glaze that I think made the difference.
i have never placed on brisket. One thing I noticed on the competitors brisket is a deep smoke flavor on the brisket. It is something I need to work on. Hard for me to get that on the pbc. I love to hear how others barrel heads have done in competition.Comment
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