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.
Pit Barrel Junior (PBJr) owners, I have a quesiton...
A reader on the free site asked: "I am trying to decide between the PBJ and full size. If I could fit a couple of shoulders maybe 7-8lbs I would lean towards the junior. Any thoughts on the PBJ vs full size?"
What say you, will the junior fit two 8lb butts? Thanks in advance for helping! Pit Barrel Cooker Co.
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
it says: "...Though the PBJ has a smaller capacity, the vertical hanging of the Pit Barrel® Concept still packs an amazing punch – 6 racks of ribs, 1 pork butts/shoulders, 1 full packer brisket, 6 chicken halves, 1 17lb turkey...".
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Yep fuzzydaddy has the right answer. That 14" diameter is just too small for two 7-8 pound butts to fit, whether hanging or on the grate. Maybe you could get creative and hang them at different levels by dangling one on some wire or something. The WSM 14 can do it because it has two grates and you put the two butts at different levels.
Personally I would recommend they get the standard PBC.
I would opt for a full size. You can probably fit 2 butts, but I feel it would be tight. This is a pic of a butt that was about 8 lbs. The PBJ works for my needs but the full size gives you more options. In retrospect, I should have purchased a full size.
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.
Thanks gents jfmorris and fillirican I agree and that's exactly what I recommended to the reader. No one regrets getting the next bigger one, but folks often regret getting the smaller of a certain cooker.
Exactly. I originally got the 14.5†WSM thinking I’m only cooking for two of us most of the time. I quickly regretted my decision (ribs were the tipping point) and have since moved onto a full size PBC.
Another factor to consider is 2 butts in the reduced size is going to overpower the coals with moisture. It can be challenging enough with a full size The PBJ is really for an empty nester type family that cooks small meals IMHO.
The PBC Jr has better ribs capacity, but the 14.5 WSM can hold more hunks of meat due to having 2 grates. It's also a bit more portable. The PBC Jr doesn't make sense to me. I have the standard PBC as well as the 14.5 WSM and I really like both of them. I find the WSM to be a bit more versatile. Having said that, I have REALLY come to love how the PBC cooks. A full compact chimney lit on top of a bed of unlit coals with the meat dripping directly onto the fire. That's some real magic right there.
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