I am going to break from everybody else and suggest the 26.75" kettle. The PBC has great capacity for ribs, full brisket and whole birds. However, for something like a pork butt or chuck roast, the 26 has more capacity. Plus, you can simply cram a lot of stuff for a non low/slow cook in them.
-
-
For more capacity on the PBC I wired/hung an extra grate below the original so i have two levels for non hanging items when needed. -
Polarbear777 I have inverted the grate from my 14.5 WSM and used it as a hover grill in the PBC.
-
-
I traded out at 26†kettle for a PBC to get more smoking capacity and ease of cleaning. Still have a 22†and a pk so I have grilling covered.Comment
-
Ribs and chicken are a more natural easy fit on the PBC and spherical, cylindrical or brick shaped times do fit better on the 26â€.
I have had excellent results either way so you can’t make a bad choice here.Comment
-
sorry but this just makes me want to break into song.....
....carry on .....Comment
-
I know it's been over two months but I finally pulled the trigger on the PBC. Got it in yesterday and plan to do my first cook on it this weekend. I'm thinking chicken and a pork butt. Next weekend I'm cooking for my wife's family (8 people total) and plan to do two racks of spare ribs and a chicken along with plenty of sides. I've never cooked for more than 2 to 3 people so I'm a bit nervous, also seeing as how it's my in-laws and co. and not my own family who I feel less pressure to impress. Any tips on how I should go about getting everything done on time? Put the ribs in first then just add the chicken? I still have my kettle and SnS too, and a gasser to get done any other grilled offerings. I just hope the learning curve on the PBC is small enough so that I feel comfortable enough using it by next weekend.Comment
-
ILikePigButts Plan it out . This is easy and you have the capacity to do much more with your equipment. Prep your sides and get your meat dry brining a day ahead of time. I would use the PBC for the ribs and add some sausage in for good measure an hr before the ribs are done. I would use the SnS for the chicken as you will want to get the kettle hotter than the pbc for the chicken cook. Cook your chicken @ 325 to 400 if not hotter. Get your PBC and Weber setups put together as well so you just light and rub on the day of the cook.Comment
-
The chicken on the Weber probably should have been more obvious to me but I think my mind got a little clouded from the excitement of a new cooker. I wanted to try to do everything with it but perhaps it will be easier and come out with more guaranteed results with the kettle take the chicken load. Plus the temp difference, yeah. Haven't even took the PBC for it's maiden voyage yet. Thanks so much
-
-
Think about anything that can be prepared in advance, especially if you are going to run two cookers simultaneously. When trying to time all of the food, walk backwards:
"OK, I want to have everything ready around 6. 4-5 hours for the ribs in the PBC and 1-1.5 for the chicken in the kettle (going at the same time). Ribs should rest for 20-30 minutes before being cut up, so ribs should be in the cooker by 1. While the ribs start cooking I'll have a good couple of hours to work on the sides and then get the chicken into the kettle, and then another hour to work on the sides even more....etc."
Just know that set up and heating up your cookers will take longer than you think. Create a list of everything you'll need (tongs, rag towel, instant read thermometer, etc) and get it all in place well before you start cooking. If you are well-organized and allow plenty of time for everything you'll alleviate a lot of stress and will have fun. Be sure to have some munchies on hand in case the ribs take longer than you think to finish.Comment
-
Are your in-laws birds? Reason I ask is , I don’t think you have enough food for 8 adults. You need another chicken & another rack of wibs, maybe 2. Don’t be nervous, just get the job done & don’t be afraid to have a little left over, maybe even for them to take home. That’ll make the women smile. The other thing is they are your in-laws so don’t give a rip, you’ll cook up something they will think is out of this world. Being a little late like 15 to 30 min is ok, running out of food is a near disaster. You want them wanting more , but not hungry. Just do it, you’ll be fine.Comment
-
Haha well, one is a vegetarian. Three more of them "don't eat much meat." Maybe I could throw an extra chicken in there but otherwise I do believe there will be enough protein for the lot. As I said, there will be plenty of sides and appetizers available- baked beans, coleslaw, salad, mac&cheese, stuffed portabellas, greens, grilled toast and tomatoes, assortment of cheeses and a fruit salad.
-
-
I think you have plenty of meat.Comment
-
ILikePigButts, I Subscribe To The FireMan 's Theoryâ€¼ï¸ #: 1 Make Sure You Have Enoughâ—ï¸ You Might Convert The Vegetarians Or Vegans Or What Ever The Hell's In Vogue Nowâ€¼ï¸ #: 2 Don't Wory Excessively About Timeâ—ï¸ Go By Your Thermometorsâ—ï¸ This Is Especially True When Hosting Your Low Rent Relatives,"IN LAWS"‼ï¸
I've Often Delayed The Meal 2-3 Hrs, Serving It Just Before Their Knees Buckle From Starvationâ—ï¸â“â—ï¸ They'll Swear It's The "BEST BBQ EVER"â—ï¸ The Non Meat Eaters Will Convert‼ï¸
"OH HAPPY DAY" From A Backyard Cremator In Fargo ND, DanLast edited by Danjohnston949; August 9, 2018, 07:32 AM.Comment
-
ILikePigButts sounds like you know your inlaws, so go on what you think will be enough meat. That said, leftovers for YOUR family are never a bad thing. Its as easy to cook 3 racks of ribs as to cook 2 in the PBC, and you can easily cook two spatchcocked chickens on the kettle+SNS combo. I do think you need to follow everyone's advice and run the chicken on the kettle, as you want to cook it at a higher temperature to get better skin. And you also know the ribs will take 5-6 hours versus 1.5 to 2 for the chickens. I would advise running at least one rack of the same kind of ribs through the PBC this week, so you know how it is going to work out timing wise, and you can perfect the art of "double hooking". You do NOT want to sacrifice ribs to the fire!Comment
-
Since you have a Weber I would get a pbc. I love this cooker because I can set it and forget it. I don’t care what the temp is the meat always turns out good. I will say that since the temp is on the higher side I do all my slow cooks on the Weber. Chicken and ribs don’t ever see my Weber unless it’s wings. Not to say you can’t do your briskets, pork butts etc I just don’t prefer it.Comment
-
Yep - as a Weber 22 owner, with lots of accessories for it - I have the bigger is better syndrome of also wanting a 26 (with few accessories made for it) - but do know if I were in your position a PBC would be the right buy to expand what you can do.
But, if you're handy, and it was mentioned above, an UDS may be something to consider. Food-grade 55 drums are available here (STL) cheap, so I am going to take on building mine. I'm working the design out and want to do it right the first time, plus it will be fun to do and probably more fun to use if I do get the design right.
Whatever you do, if you're outside burning fuel, you're doing the right thing!Comment
Comment