Hey guys. Just received my PBC. I've owned my WSM 22.5 with a hanging rack for 4 years. I love that thing. I also live in Illinois where winters suck and have 2 kids under 2. Can't wait to see if this thing really is easier than a WSM. I also would love to see if the flavor is different than using a WSM with a hanging rack. Another reason I bought it, I can take it to the lake in Michigan where I can have some beers and cue with no hassle.
After a year or so cooking on it, I may be able to comment on the always heated debate between the two camps WSM and PBC.
Hopefully you have looked at the PBC forum here at amazingribs. Just know new PBCs tend to leak around the lid and run hot. I'd start with a chicken or a butt. Chickens like it hot and butts don't care. I use a couple of bricks on my lid if I want to keep temps lower, like 270ish. This is the temp they seem to like to run at. Enjoy and welcome to the Barrelhead Club!
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.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I think you will find that the PBC produces its own unique flavor. Also, be careful. With all that set it and forget it free time, you could end up with 4 kids under 4 before you know it.
You’ll like it. I’m confident of that. It’s a different cooking experience than the WSM. I am not sure which I like better. They do things differently.
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