PBC vs WSM

[fzxdoc]

The PBC is a great cooker for the novice or the experienced pitmaster alike. The food is great. It's easy to use. Cleanup takes fewer than 3 minutes, especially if one lines the bottom of the barrel with a double layer of heavy duty aluminum foil before placing the fuel basket in at the beginning of the cook.

It would be a fun way for your SO's son to ease his way in to cooking with charcoal.

Kathryn

[jfmorris]

I own neither a PBC nor a WSM, but think from what you say about your SO's son that the PBC would be the easier of the two. If you follow the PBC method, and let it cook at the temp it wants to cook, things will come out much faster than on a WSM at 225 degrees. We all know it is reported to be a rib and chicken cooking machine. And can crank out 1-2 butts easily.

As far as WHICH PBC, I don't see the point of the 14" model. That puts you looking at the 18" standard PBC, then you have packages of accessories to go with it, but the only one that I think really matters is a cover, and if you have a gift giving budget, maybe just roll without a cover. I've left many of my grills uncovered for years or decades, and only consistently started covering them in the past 5 years, mostly as I had a tree that dropped lots of sap on the grills certain times of the year.

[surfdog]

Yeah, I wouldn’t even suggest the 14”. I’m in the go big or go home camp. LOL
It was more a question of which of the half-dozen variants of that... The "Select" seems to be winning.

[rototiller78]

Yep, you can cook small in a big smoker but can’t cook big in a small smoker.

[Spinaker]

I prefer the PBC to the WSM. There are fewer parts the assemble and it is just easier to run. (Not hat the WSM is tough by any means)

I have run my buddies WSM quite a few times and I like it. However, the door tends to leak pretty bad, which is not a huge issue, but it can be annoying.

The PBC is very solid once you get it seasoned up after a few cooks. I love that there is just a barrel, rebar, a basket and some hooks. You also get some killer capacity for the foot print. It makes some awesome high heat chicken and some killer low and slow briskets. There is a reason why I have three of them and no WSMs.

I would get the original PBC. No one ever wanted a smaller grill/smoker.

[ecowper]

Spinaker probably true .... I thought the standard door looked so bad I replaced it with the Cajun Bandit door. It's the one thing I really don't understand about the WSM, that crappy door. Considering the quality throughout, that door is .... odd.

[Spinaker]

My thoughts exactly. It just does not live up to the Weber standards of quality. (The door that is) ecowper

[Richard Chrz]

I have thought of replacing that door so many times. Maybe it would be more efficient. But, if you learn to cook with the leak, it all works out just fine. I kind of reference, that I could have the best pool cue in the world, but, a good pool player would beat me easily with a crooked stick. It is a pet peeve of mine though. There is no good excuse other then lazy and cheap that Weber would continue, still today, using inferior parts and lack of craftsmanship.

[TripleB]

I own both, but rarely use my PBC anymore. Besides, the PBC is not a smoker. The WSM with a Gateway rib hanger can do everything a PBC can and you can regulate the temp. Not saying the PBC is a poor cooker, just that the WSM beats it.

[surfdog]

See...and then you throw that wrench into it! LOL
I loved my WSM. And the hanger ups it’s versality even more...

I’m still wondering if it would be the best choice for HIM... Still trying to get him to understand that fire management is a thing. LOL

[ecowper]

I would love to have the PBC for the fun of it. But not because I think it’s a better smoker than the WSM. If I thought that, I’d have the PBC now and no WSM

[Beefchop]

I've had both and like the WSM because I think it's more versatile. I had to make a decision like this when I moved from MD to LA, and I went with my WSM for the following reasons:

-You can use lump or briquettes with wood chunks or chips in the WSM (he PBC runs best with briquettes)
-You can control temperature easier on the WSM (low and slow vs. hot and fast) - the PBC is designed to cook at one temp
-You can cook with or without a water pan, water in the pan or dry pan, direct or indirect, or even grill on your WSM
-You can do longer cooks on your WSM - a full load of charcoal can run 10-14 hours in good weather
-The WSM community is vast and experienced, and there are more after market accessories/support

Don't get me wrong, I loved my PBC. Hands down it's the best out of the box smoker for the backyard BBQ enthusiast who just wants to cook great food, every time, without a steep learning curve. It also has more capacity, and is veteran owned business. Noah is a great guy. There are WSM accessories now that have narrowed the capacity gap between the two cookers, but the hanging method gives you a lot of bang for the buck (not to mention unique flavor).

Both cookers are highly recommended and easy to operate. Both have a small footprint. With the WSM, you can take just the bottom and top section with you camping, but again, neither take up much real estate.

[Steve R.]

Completely agree.

[surfdog]

Ok...so with that...what is the "unique flavour?" I’ve never even seen a PBC, let alone tasted anything coming out of one.

I’ve heard numerous times that the flavour is “different’ but haven’t heard in what way?

More smokey, less smokey..? "Bacon" smokey?
How is it different from the WSM? I owned that and now use the WSCG which is quite similar flavour wise.

[BFlynn]

The PBC flavor difference comes from the meat juice hitting the coals and vaporizing and sort of rebasting your meat in its own juices.

You can achieve the same thing on a WSM by taking out the water pan

The PBC flavor isn't THAT different, but I do like it. Can't really describe it. I'm not a poet.

[rototiller78]

The ash pan that PBC sells is pretty expensive. I use a 16” steel pizza pan from Wal-Mart that costs $5. In my neck of the woods the pan will last about 5 years before it needs to be replaced.

[Richard Chrz]

I only have a wsm, it is awesome. Also, with a bit of experience, the WSM, can be a PBC,the opposite is not true.

[BFlynn]

Sure it can. If you add an adjustable vent, and a water pan, a PBC is pretty much a WSM.

You could probably find a dome lid with an inaccurate thermo-meter, if you were so inclined.

After cooking on both, I would worry less about "which one is best" and spend that time cooking more tasty meats.

[surfdog]

Ok, time for an update. He got neither. LOL
I'm very much inclined towards the WSM, if for no other reason than familiarity. But as it’s still unclear just how much effort he’s willing to put into it...it was put on hold.

In the meantime, I’m going to let him play with some of my cookers...especially my WSCG. That should give him a better understanding of what they can do...and see if he’s willing to learn a bit of fire management. His attitude and aptitude over the next couple months should provide the necessary insight. Depending on how that goes...I’ll probably just purchase one of them and be done with it. (Rather than this humming & hawing that has gone on with this.)

I do want to thank you all for your suggestions and comments.

[Richard Chrz]

Ok,I did not know the WSCG was on the table, for options. Get him one of those, and one for me!

[surfdog]

Richard Chrz Yeah...that was totally unclear. Doh! And absolutely unlikely that I’d get him that. LOL

Meant to say that he could/would dial in the WSCG, then I would probably opt for the WSM. If for no other reason than I have experience with that one. I’d love to get him, and others, a WSCG...but unfortunately my money tree has root rot. LOL