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Club Member
- Sep 2015
- 8034
- Colorado
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> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
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You cannot go wrong. But you can upgrade. For the simple, just get it rolling and let it do it's thing. One thing I did after several years of using my PBC when temps became unruly was to add a gasket to the lid: Lavalock 7/8" x 15' which is way more than you'll ever need, so feel free to share ;-) and you can find it on Amazon, it's not expensive and was suggested by others on this forum . It sealed the leaks that metals that inevitably do happen because of simple physics. That's just the way metal works and it's not the fault of manufacturing, PBC is a high quality good. If I were to buy another brand new PBC today I would fit this gasket on the lid before first use. Otherwise you'll have to clean the groove on the lid, which for me, after several years of use, was not a small task, but not terribly difficult.Last edited by PodunkFarm; April 23, 2020, 03:10 PM.
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Congratulations! I've had mine for quite a few years and it's still running fine. One thing I can tell you - try to use low-ash charcoal. The charcoal basket sits pretty close to the bottom of the barrel and the ash build-up snuffs out the fire occasionally. I can't use Kingsford for that reason and use B and B in the PBC. I have never tried lump in it. Cooks great though.
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