I'm sure this is a biased group, but I'm considering getting a PBC and would appreciate some input.
I've been doing all my smoking - mainly pork shoulders and ribs - on my gas grill, with the setup and recipes found here. Results have been good, but it's time to get a dedicated smoker.
I grew up in Arkansas where BBQ is pork, and it's all hickory smoked. My wife is die hard texan and is partial to brisket.
Does the PBC have enough room to do a brisket and a couple racks of ribs at the same time?
I'm assuming I could add the ribs halfway-ish through the brisket cook. Or is that not possible/recommended?
From the reviews, and conversations - it sounds like the PBC has a different flavor profile than other smokers. Seems like most of y'all (at least from reading) don't bother using wood and just use charcoal. How different is the flavor? I'm not trying to win any contests, but if it's too different, my wife will make the angry badger face. (Upside, I don't have to share my bbq)
Is the higher temp an issue for ribs?
What DON'T you like about the PBC? Anything you wish you knew before you got one?
I'm also considering WSM, and Ok Joe Bronco Drum. Anything else I should be thinking about in terms of features or competitors?
Appreciate the input!
-B
I've been doing all my smoking - mainly pork shoulders and ribs - on my gas grill, with the setup and recipes found here. Results have been good, but it's time to get a dedicated smoker.
I grew up in Arkansas where BBQ is pork, and it's all hickory smoked. My wife is die hard texan and is partial to brisket.
Does the PBC have enough room to do a brisket and a couple racks of ribs at the same time?
I'm assuming I could add the ribs halfway-ish through the brisket cook. Or is that not possible/recommended?
From the reviews, and conversations - it sounds like the PBC has a different flavor profile than other smokers. Seems like most of y'all (at least from reading) don't bother using wood and just use charcoal. How different is the flavor? I'm not trying to win any contests, but if it's too different, my wife will make the angry badger face. (Upside, I don't have to share my bbq)
Is the higher temp an issue for ribs?
What DON'T you like about the PBC? Anything you wish you knew before you got one?
I'm also considering WSM, and Ok Joe Bronco Drum. Anything else I should be thinking about in terms of features or competitors?
Appreciate the input!
-B
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