On the Pit Barrel cooker review article, https://amazingribs.com/smoker/pit-barrel-cooker-review, Max Good says at the end "We occasionally hear about some well thought out and well executed mods. Indeed our Pit Barrel Maven, Jerod Broussard, has supercharged his PBC"..........so how do I find out what those are? I'm new to this forum and I can't find any of those mods except one that has a full grate modified down to a half grate. And if that information is on here, I'm just having trouble finding it.
Thinking about buying a PBC and I'm the type of person that like to know everything there is to know before a purchase
Hey Travis, let me do some searching and find some links for you.
What are you looking to do? I modded mine due to the fact I was practically overloading the barrel with meat; and I wanted the ability to hang 2-3 pork butts overnight (unwrapped) and allow them to make it the whole way.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
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In the link below ignore the two pipes on either side of the barrel. They didn't provide the draft I needed. In the pics you will see a daisy wheel vent on the top. This allows more precise adjustments when you need to increase the temp. The thread below I am positioning my Auber fan so that the flap for the fan closes, preventing the barrel from drafting through the fan when it is not in operation. I use the fan to BACK-UP the main vent. When large amounts of meat stalls, it cools off the barrel, the fan in turn provides extra oxygen to kick things back up.\
I installed the intake for the fan directing across from the original vent on the bottom. If I could do it over I would move off to the side some.
I made some mods to my PBC which I really like. Here's a quick list of the things I did. If you want any more details on any of them, let me know and I'll be happy to take some pics and give details on exactly how I did it.
1. Added a second grate about 5" above the coal basket so I could include a drip pan when I cook.
2. Installed a thermometer
3. Installed a vent on the lid so i could adjust a top damper instead of cracking the lid
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
I think my rain hood is a good one, it doesn’t blow away in the wind and can be on top the entire time. (Aluminum water heater drain pan screwed to some bricks so it’s heavy and there’s room for the pbc handle.).
Thanks you for all of the responses!!! Sorry just now getting back to this. Jerod Broussard I wont be cooking for an army most of the time, usually just 2 slabs of ribs, 1 pork butt, 1 chicken etc. What I was thinking of doing was putting a vent on the top and a fan on the bottom after I seal the original intake. I know from what I read this is not necessary, and if I'm better off just using it exactly as it comes then that's what I'll do. But I just like for things be as exact as they can be, such as cook temp. I guess what I'm asking is it worth it to mod a PBC for someone who will use it once a week most of the time or not? And if it is worth it, what fan do you recommend? Thanks again!!!
Last edited by TJenks048; March 10, 2018, 07:44 PM.
Equipment:
Brinkman Gas/Charcoal duo with offset firebox
Pit Barrel Cooker
Maverick Remote Temperature Gizmo with Pit and meat probes
Thermopen Instant thermo
Pit Barrel Mods?
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