Care to indulge a PBC decision for spring? (ok I've got MCS and too much time on my hands)

[Hugh]

Its winter now up here and so of course...it's time to decide what my spring project will be.

Background - I have a weber gasser and 22 kettle and sous vide.

Options - 1) Could trip out the kettle with a S'NS with some other toys and have a great charcoal smoker which combined with the gasser gives me enough capacity or 2) for slightly more get a PBC or 3) quit while I'm ahead and play with the toys I got.

I'm leaning towards 2) get a PBC. My thinking - My biggest issue with smoking briskets and butts is the time it takes. I find myself going to a pre smoke on the gasser and finish with SV and a sear because it is unattended time and it is completely predictable. The higher temp and faster cook of the PBC is appealing and might get me back to a traditional smoke.

I'm pretty happy with ribs smoked on the gasser, same with chicken cooked on the gasser. Having said that, the capacity for ribs is really appealing. I can see myself doing 7 racks multiple times per summer. Then there is quality, everyone raves about the ribs and chicken on the PBC. That intrigues me - making something that no one else up here is doing.

The cons. I read here about folks having issues getting the lighting process and the temp stabilized and charcoal issues and I think about how easy it is with my current setup. Charcoal up here isn't cheap, the cost per cook is rather high.

So...I'm looking for cheapest way to get simplicity, quality food and capacity. Is PBC the answer?

[kmhfive]

I don’t have a PBC. That said, It may be a great option for you. The SnS makes a great smoker out of the kettle, but not for seven racks of SLC ribs at once. My guess is that listening to fzxdoc and others, you’ll be making great food while fine tuning your technique on a PBC and if you plan a few big cooks, it will be less charcoal total.

[Huskee]

Boy, tough one considering your scenario. The PBC cuts down time down but it's not a miracle cooker that will make a brisket super quick. Maybe 8hrs + cambro time. Ribs 3-4. Personally I think ribs taste better with the kettle & SnS, and chicken with the PBC, but of course that's subjective and you can't count on someone else to make that call for you.

The SnS will be a cheaper way to expand your setup obviously, but the PBC is hands down the best rib capacity machine between the two (only comes with 6 hooks though, might want an extra couple in your case) And its chicken is outstanding!

[BourBonQ]

Hugh , long time BBQ'r here, just hopped on the PBC train, for some of the same reasons you mention.

Haven't cooked a brisket yet, though, but will soon, especially after reading gabulldog 's detailed cook here... https://pitmaster.amazingribs.com/fo...ket-on-the-pbc .

FWIW, I could not be happier with the product, the process or the results. Truly outstanding pork butt, ribs and chicken so far.

I'm confident you'd get the hang of lighting it consistently, plenty of troubleshooting help over on the PBC board should you need it.

Huskee , just FYI, my PBC came with 8 hooks (and I'll put those ribs right up there with the kettle's! )

[Huskee]

my bad it's 8

[Nate]

I have both, regularly cook on both, and am an evangelical when it comes to preaching that people should own both because combined they make a very complimentary outdoor setup.... that being said...

i love the PBCs capacity and faster cook times.... I loathe firing it up for small quantity or just quicker cook meats. It is just a little more work and headache for small quantities and quick cooks in my opinion....

from reading your parameters and post I would almost recommend the SnS and extras. Here are some reasons why:

1) temp control - I tend to have less issues holding steadier temps with the SnS and because of the nature of the kettle it is easier to adjust temps. The PBC doesn't do horrible but I find myself having to try to foil over holes or crack the lid etc... more frequently with the PBC.

2) fuel consumption - both cookers are subject to increased consumption based on the weather so no advantage either way in my opinion... the difference is in the reloading (which in colder climates can be an issue). I have had to reload both cookers and by far the easiest reload is the SnS... but at that point you could always wrap it in foil and finish in the oven.. Also with fuel consumption i feel you can cut back on the initial need of fuel upfront with the SnS and adjust it more to what you are cooking... I think the PBC is much more dependent on requiring larger amounts of fuel to run properly no matter if it is going to be a 2 hour cook or 8 hour cook. Also there is fuel preservation. You can shut down a kettles airflow and kill the fire and save fuel. That is a much trickier task with the PBC.

3) versatility - I have attempted to grill on my PBC and I just didn't find it as feasible (can be done just not my pref)... I love the two zone setting of the SnS and the ability to reverse sear with it. I own a gasser too but just prefer the taste that comes from steaks and such on the kettle.

As far as your quality concerns. Unless YOU screw something up nobody is going to turn their nose up at what you cooked on either Cooker. Yes I think there are some quality perks on certain meats on each device but at this point you are splitting hairs.

Please dont get or take me wrong. I love my PBC and I advocate strongly for it and still urge you to consider purchasing one at some point. The capacity issue for ribs and chicken is amazing (although I still use a grate for the butts). It has been one of my favorite purchases and has even helped me win a few local backyard style competitions.... BUT if I was making a "this or that" recommendation to get someone started then based on what you have said I would go with the SnS and accessories.

Then again these are just the musings and ramblings of one person and his experiences and opinions. Someone else can and may come along and tell you the complete opposite and be justified in their response.... BUT rest assured that either product is money well spent and shouldn't constitute any buyer's remorse... I would just look to purchasing both at some point.

best of luck and let us know what you decide.

[fzxdoc]

Hugh , you've done so well with your sous vide/gasser/kettle combo that whether you choose to trick the kettle out with an SnS/DnG combo (with or without the really nice ABCBBQ charcoal basket) or purchase a PBC you're going to be happy.

Personally, I think every kettle needs the SnS/DnG product. It quite simply increases the predictability of the kettle cook and the quality of the food. With your methodical and scientific approach to your cooks, sooner or later you're going to want one for your kettle. And you'll never regret the purchase.

Take my next words with a grain of salt, since you know I'm a real fan of the PBC. If you're looking for a great, inexpensive way to make 8 racks of ribs or 3 chickens, etc. then the PBC is a wonderful choice. It handles the volume cooks beautifully and is a heckuva lot of fun to drive. I know you've read many posts about temperatures, lids, etc, but every cooker has issues and an imperfect cook on a PBC will still turn out great food, most likely. I can set/forget the PBC for most long cooks and have never had to add charcoal to it because on the rare occasion when it needs more charcoal it's already past the wrap stage, and the meat doesn't care at that point whether it's finished in the cooker or the oven. Heat is heat.

So really, you have to ask yourself what type of MCS experience you're looking for at this point in your Pitmaster life: do you want to perfect what you have, or go for a completely new ride?

Kathryn

[Hugh]

fzxdoc - question if I may. I assumed tricking out a kettle included a temperature controller as well making it a more expensive option. In your experience, is this not a necessary item for a predictable easy cook with a kettle and SnS/DnG/basket?

[fzxdoc]

Oh and P.S. Anyone thinking about a PBC should read Meathead's PBC Tips and Tricks article here. It talks about saving fuel along with other great comments for the thoughtful potential PBC purchaser and user.

Kathryn

[RonB]

You mention faster cooks in the PBC. You can cook as fast as you want in a kettle too. And with the SnS, you can almost set it and forget it. If you add a temperature controller, you can cook overnight and get a good night's sleep. You can roll rib racks into donut shapes, add a skewer, and fit 5 of 6 racks in the kettle. And yes, I love my kettle.

[Huskee]

Great points!

[Steve R.]

My vote is for SnS and PBC. PBC is worth it for chicken alone. It will make a lot of really good, but not great, ribs.

[Hugh]

Wow, this is exactly what I was looking for, thanks all. Nate I really appreciate you taking the time to give me such a comprehensive view. fzxdoc as usual your on the money. You'll all be shocked but I'm going with Steve R. Both.

I realize now its not a question of which one, I know I will end up with both eventually. Its really a question of which one next. I also realized what my real motivation is. I like learning new things. So the question really is, what do I want to learn next. I have 4 months off next summer so I also want to be sure I have lots of things to learn to keep me busy.

I have enough to learn next summer with the kettle already. I have never in my life cooked with charcoal or tasted food cooked on charcoal (just bought a used kettle and have not fired it up). I can use the minion method or the banking method initially to do ribs and steaks and get the great kettle flavor. It will only be for my wife and I. No risk, just enjoyment. A failed cook will just mean more stories to tell and more learned. Assuming I like it, I'll add the SNS and other accessories to up my game as money/time/interest allow. With Sous Vide as my go to for all things beef and for entertaining, I'm not in a panic to change anything here.

Adding the PBC next gives me a whole new toy to play with and learn. Right now I'm not happy with the quality of my chicken and we cook a lot of chicken. That points to a PBC. I'd like to cook at least one big cook each week so I have food all week for lunch. PBC with 3 chickens would be perfect for that. I really want to smoke ribs on the gasser, on the kettle and with the PBC to compare the taste. I do a few bigger cooks each summer and I'd like to do more of them, PBC is perfect for this. Pulling 7 racks of ribs off the PBC and searing a few SV'd chuckies or steaks with my afterburners turns my crank. Once I get the SNS I can see where I might prefer the ribs from the kettle, or doing the chuckies on it, but I look forward to having that problem!

Thanks again. Thinking this through, getting the feedback and writing it down was helpful and enjoyable.

Hugh

[JeffJ]

If you are happy with ribs smoked on the gasser and don't mind running 2 cookers simultaneously if you are cooking 7 slabs, the SnS is my recommendation. I have a PBC and really like it. However, if I had to get rid of all of my cookers except one, I'd keep the 26" kettle with the SnS. A kettle with SnS can do just about anything. In addition to turning the kettle into a quality smoker, the SnS turns the kettle into a phenomenal 2-zone cooker. Temps are very consistent across the grate and that sear zone is nuclear hot. Once you do a reverse sear with the SnS you will find searing on the gasser to be very frustrating, unless your gasser has one of those infra-red sear burners.

Bottom line, if you already own a kettle, the SnS is an absolute must IMO. The DnG is really nice too (I have one). Whether or not you pull the trigger on the PBC I say you absolutely need a SnS.

[Hugh]

Thanks JeffJ . I am sold on a SnS and will be adding it to my repertoire.

[JeffJ]

I'm looking forward to you posting pics of some successful cooks with it.

[Hugh]

Here is a question for you. If you had a 22 kettle (with no SnS)....would you pick option a or b? (assume price is the same) Option a) SnS for the 22 kettle and a PBC. Option b) a 26 kettle with 26' SnS.

[JeffJ]

When initially faced with that question (last year) I went with the 26 (already had a SnS for the 22). This spring I added the PBC. However, if I was told I had to get rid of one, I'd get rid of the 26. The 22 w/ SnS + PBC just makes more sense than the 22 + 26. Hugh

[PappyBBQ]

HA! I'd say 1 AND 2 and toss 3 'cause ya got MCS!!

[Jeff Wayman]

In my occasionally humble opinion, a Weber 22 w/SNS plus a PBC is the ultimate backyard cooking set up. Any meat, any method, you will be set.

[Hugh]

Thanks Jeff. Would you recommend a temperature controller for the 22/SnS or is that overkill?

[Steve R.]

Not Jeff, but I'll chime in to say yes, absolutely get a temp controller! You can get by just fine without it, but it makes the whole setup truly set it and forget it.

[JeffJ]

Hugh The SnS holds pretty steady temps. I think a temp controller would be overkill.

[Hugh]

Just went and read the review section on controllers. Looks like $200 to $350 for a unit with wifi and a meat probe. Ouch! Goes on my MCS list.