Nice! Now if you could just get one in green or copper...
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That thing is gorgeous; I can't wait to see some side-by-side pit barrel action.Comment
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PB, look at the bottom of the third picture, are the legs attached to some type of a tray?
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The legs look just like the old ones but are enamel coated instead of powder coated. I just hadn't unpacked them when I took that photo.Comment
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Got a question. Is the PBC really that much better than the Weber Smokey Mountain? I love my WSM. Would love a PBC too just because but I have to convince my wife why I need both. LOLComment
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I had both and was forced to pick one when we moved from Maryland to Louisiana.
After much thought I went with the WSM because it has more aftermarket accessories and deeper/wider knowledge base. I think the PBC gets the edge in capacity and out-of-the-box ease of use, but the WSM is easier to insulate and you can adapt a Guru or blower to control temperatures for really long cooks. Even without it you can get 250 deg. for 10 hours + on one bag of Kingsford. I also like having the water pan and think the design makes it easier to use with wood and charcoal and it handles different types of fuel (lump and briquettes) better than the PBC. My PBC seemed to like Kingsford and I had some issues when I tried adding wood chunks.
I miss my PBC though, especially when I'm fixing ribs! It has the edge there on the WSM. But the edge goes to the WSM for pork shoulder, in my opinion.
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They're two different beasts for sure. I'd give the nod to the WSM if you want to dial in exact temperatures and have control over your cook. If you just want to throw meat on and get a great result the PBC is the way to go. Both deserve their AR gold medals.
Ernest! What say you?Comment
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Quite a coincidence. The FedEx guy just put the same box on my doorstep, and I just ordered it on Sunday! It is a porcelain enamel coating and a thing of beauty. My son-in-law owns a powder coating business in Reno and says it is far superior in heat resistance. Now I've got the important decision as to what to cook first.Comment
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I've not heard official word but it looks like it has some type of coating now. Either that or there was overspray that got inside the PBC. I definitely plan on burning this one in a bit before trying food in it.Originally posted by Spinaker View PostComment
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On mine the interior appears to have been sandblasted.Comment
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Awesome. Interesting 3rd photo - - the reflections made me think it was copper color (I knew better but it fooled me at first). -DavidLast edited by fuzzydaddy; January 28, 2015, 04:58 PM.Comment
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Awwww man......Just when I thought I was done, they had to go and do this!!!! I like the look and I like the changes. Keep us posted on how it performs.Comment
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Dude won't those things sticking thru the side rip the bag? 😀Comment
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Well this post put my mind at ease. Over Christmas, I bought my brother a PBC and had it shipped directly to him. (I'm a good brother, aren't I?) I showed up at his house the day after it arrived to see this shiny beauty...and was confused. It looked different than mine, but cooked well. Now I know why! Agree on the posts above about a wingnut on the bottom damper. That is kind of a pain. But I've also found that the bottom flue isn't nearly as important as the air outlets on top for temperature management.Comment
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OK, I just heard from Amber, VP of Pit Barrel Cooker, and the PBC interior has a light coating of porcelain. It still does NOT need to be seasoned.Comment
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