PBC article

[xaugievike]

Just an article I stumbled across earlier. I found the bit regarding the junior model intriguing (I had to re-read to make sure I read "introducing" vs. "introduced" tense correctly)

https://www.forbes.com/sites/suziedundas/2019/01/31/after-29-prototypes-this-company-thinks-theyve-made-the-ultimate-bbq/#549fe00664d7

[RickyBobby]

Interesting read. Thanks for posting the link.

[HawkerXP]

Thanks

[Brookie]

Thanks. Good read

[Spinaker]

Cool article. Great to see people like Noah and Amber doing so well. They are relentless in their pursuit of helping people make great BBQ.

Left amazon to make sure they maintained a more personal customer experience. How awesome is that? (I'm a sure they also got tired of Bezos's sticky fingers getting into their profits)

[FireMan]

It’s clearly an up to date article, just the Jr. thing was in error. Thanks.

[Histrix]

Interesting article.
This puzzles me tho:
"Since the Pit Barrel Cooker was a somewhat new concept for cooking – Glanville says there weren’t any vertical barrel cookers on the market when they formed "
Really? People have been using UDS's for decades. My Weber Smokey Mountain is older than the PBC company. Weber used to make (and I have and use) a rig to hang stuff in the WSM.
I am also surprised that the article says:
"...a whole chicken takes just under 3 hours to be ready to serve."
That can't be right can it? It shouldn't take much more than an hour to hour and a half.

[HawkerXP]

agree on that 1.5 chicken time. but I am almost at sea-level.

[fzxdoc]

I'm at 3700 ft, and if my PBC chicken isn't done in 1 to 1.5 hours, something is wrong. From the videos, Noah doesn't do anything to get the PBC's temp up over 325-350° until the end when he cracks the lid to crisp the skin, as I recall. FWIW chicken done on the PBC at 275 is delicious too, but the skin is rubbery unless it gets zapped at the end with high heat.

Kathryn

[MBMorgan]

Interesting article.
This puzzles me tho:
"Since the Pit Barrel Cooker was a somewhat new concept for cooking – Glanville says there weren’t any vertical barrel cookers on the market when they formed "
Really? People have been using UDS's for decades. My Weber Smokey Mountain is older than the PBC company. Weber used to make (and I have and use) a rig to hang stuff in the WSM.
I am also surprised that the article says:
"...a whole chicken takes just under 3 hours to be ready to serve."
That can't be right can it? It shouldn't take much more than an hour to hour and a half.

I think he meant that there weren't any fully assembled drum cookers on the market at that time. You could buy UDS parts and kits ... and yes indeed UDS's have been made pretty much since steel barrels first became available.

The WSM can indeed cook vertically ... but it technically isn't really a barrel/drum cooker ... so I'm thinking he stretched that point just a little.

On the PBC site, cooking times for whole chicken and duck are said to be 2.5 to 3 hours. In my personal experience with a PBC, times can be dramatically shortened by spatchcocking or halving the birds. Also, Noah seems to cook everything with the lid fully closed (temp approx. 275 F). Most of us have learned to crack the lid and/or leave rebars out to get the temp up in the 350-375 range for poultry ... which, of course, shortens cooking time a lot.

[binarypaladin]

Right. I don't have a PBC, but I've modified my WSM for hanging and cook half chickens around 350ºF. They're generally done in under 90 minutes.

[RonB]

Good read.

[binarypaladin]

Awesome. I won't be sad to see more follow their lead. (I say this as a Prime member too.)

[au4stree]

Great read. I admire folks that can blaze their own trail and find success, especially in the BBQ world. The PBC is a fun, set & forget it cooker.

[fzxdoc]

I remember my first experience with Noah and Amber when I ordered my first PBC back in the day. They were friendly, gracious, and helpful. That set the tone for all of my interactions with them and their company ever since. They're a benchmark for how involved a company should be with customer support and service IMO. Hat off to them for jumping the Amazon corral.

For me, the best combo (with respect to the PBC) is owning a PBC and being a member of The Pit so I can learn how to use it to the best of its (and my) abilities.

I still look at (and appreciate) the PBC videos, which are great, but the science here on AR has allowed me to see different ways of modifying some of the basic PBC recommendations to put an even tastier product (or as tasty) on the dinnertable, sometimes in a shorter amount of time with no sacrifice of taste, tenderness, moistness or appearance.

Kathryn