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A year in.....

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    A year in.....

    I've had my PBC for nearly a year now.

    I love this thing. Unequivocally, without question.

    This was the right smoker for me. I've done, on average, at least a cook every two-three weeks. They all come out really good and with a minimal amount of fiddling or fuss.

    Thank you all who steered me in this direction.

    I've nearly abandoned my Weber, except for direct grilling or combo direct/indirect cooks.

    Things I love about the PBC:
    • Consistency. When you light your coals in a certain way and use a certain amount, generally, the temps one gets are consistent.
    • The grate fits in my sink to clean!
    • Silly easy clean up.
    • There is a "pit" flavor to the food. Hard to describe. Not acrid at all, but "hard-core BBQ." I find I use less wood than I did with my Weber Kettle.
    • Evenness of indirect cooking. All the heat comes from below. Just flip to get the other side. No moving things around with the horizontal offset of the Weber Kettle.
    Things I don't exactly like:
    • Runs really hot for your first 10-15 cooks until it gunks up.
    • If you let the temps get away from you, they are hard to bring back down sometimes.
    • Minor awkwardness running temp probes into the PBC. (Second nature now.)
    • Minor awkwardness of using foil to plug one or two of the holes around the rebar when the temps get too high. (Again, second nature now.)
    • Generally speaking, you do have to use a full basket of KBB for relatively short cooks (~0-2 hours). I so want to do salmon on this thing, but that is a lot of charcoal.
    And, I love the hot-and-fast method. With my life right now, I can't dedicate 10-12 hours to monitoring a cook. Also, given the results I've gotten based on the cost: The PBC is amazing.

    And, paradoxically, the great results I've gotten on the PBC have helped me use my Weber more effectively!

    It is a great product and cannot be beat for the cost.
    Last edited by Michael_in_TX; November 2, 2020, 07:00 PM.

    #2
    I called it "temp controlled grilling flavor."

    I remember my first bite of ribs, the first thing we cooked on it, and oh man I could not believe the flavor. My ex-wife said that that will go down as the best single purchase I will ever make. I've paid for two divorces that could probably top the PBC. Still thinking of getting the mini version since it is just me.

    Comment


    • hoovarmin
      hoovarmin commented
      Editing a comment
      Jerod Broussard then it was a moral victory, and those count.

    • fzxdoc
      fzxdoc commented
      Editing a comment
      Yeah, I don't think BFlynn is of much a mind to give your souped-up PBC back. Best buy a new one.

      K.

    • BFlynn
      BFlynn commented
      Editing a comment
      I mean, I guess you can have it back if you REALLY want it, but you'll have to get passed my ferocious guard dachshunds tk get it.

    #3
    Buy a metal bucket. When I have a short cook, I put the entire basket of hot coals in the bucket, cover it and smother the fire. Preserves the charcoal for the next cook.

    Comment


      #4
      Another satisfied PBC user! I have the PBJ, and like it more all the time. I, too, have enjoyed the hot & fast method, especially for brisket. I leave the rebars out and generally take it off in about 5 hours. As far as the charcoal for shorter cooks, if I use a full basket, I take the basket out and put it on the grate in my Weber to snuff it out, then use the charcoal with some fresh next time. However, I have experimented with less charcoal for short cooks. Like you, I think it’s a great cooker for the money.

      Comment


        #5
        Yeah, I'm pretty much in love with my PBC. Too easy, but don't tell anyone.

        Comment


          #6
          Where's HawkerXP with his chant? I like hearing it in the background as I type yet another love note to my PBC as well. That cooker can work magic with food and requires so little effort.

          I personally think PBCs should be sold with a gasket around the lid inner rim. It's an easy way to optimize first user experience.

          You made a wise choice, Michael, finding a smoker that fits your needs so nicely and performs so well. Continue to enjoy that baby.

          Kathryn
          Last edited by fzxdoc; November 4, 2020, 07:15 AM.

          Comment


          • jhapka
            jhapka commented
            Editing a comment
            fzxdoc agreed a simple gasket would probably make it worth their while just by reducing customer service inquiries on new barrels running hot.

          • HawkerXP
            HawkerXP commented
            Editing a comment
            ..., ..., ...!

          #7
          The little barrel that could.

          Love it!

          Comment


            #8
            Nice I'm a big fan too. Although I must disagree that you always have to use a full basket. I've done dozens of shorter cooks, everything from an individual steak to sausages or "fried" chicken thighs where I use 40 briquettes in the chimney and maybe a dozen in the basket. All have turned out great and never once ran out of fuel

            Comment


            • Alabama Smoke
              Alabama Smoke commented
              Editing a comment
              Agreed. I use about a third basket and about 25 starter coals in the chimney and get plenty of heat for a 2 to 3 hour cook. Using Kingsford Pro or Weber or Royal Oak Premium briquets. I do let the chimney coals become totally involved prior to dumping them. Doing this sometimes gives my too little heat initially and when that occurs I just crack the lid until I get it up to say 325F or so then reseat the lid. Put meat on as soon as heavy white smoke subsides.

            #9
            We need to save this and share it with anyone looking at the PBC or PBJ.

            PBC, PBJ, PBC!

            Comment


            • HawkerXP
              HawkerXP commented
              Editing a comment
              I use the "light the coals outside, dump and insert basket with a rake" method. So if I've done a short cook I'll again use the rake to remove the basket and put in my kettle to extinguish.

            #10
            I've been occasionally experimenting with using less than a full basket for 1-2 hour cooks. (Including right now, in fact.) I'll use a full PBC chimney, but only 40 briquettes in the basket. The PBC takes longer to get to 275ish, but it will get there and hover there.

            Comment


              #11
              Another interesting observation -- and this could simply be gaining more experience -- but the PBC has made me a much more relaxed cooker. Before, I was nearly constantly fiddling with the Weber's vents. And even with my first few cooks with the PBC, I was fretting about plugging those holes.

              But now....I just kinda of let it do its thing. Unless I am doing a long smoke, I don't even put a temp probe in it anymore. (I've come a long way since thinking that a 2 degree deviation from 275 would result in a ruined cook!) It's consistency lets me know that I'll be 275-325 for cook. Love it.

              Comment


              • Soonerpop
                Soonerpop commented
                Editing a comment
                Yep.

              #12
              Welcome my brother to the zen of outdoor cooking.

              Comment


              • HawkerXP
                HawkerXP commented
                Editing a comment
                13. Let the barrel do its thing

              • hogdog6
                hogdog6 commented
                Editing a comment
                0. Let the barrel do its thing.

              #13
              Depending on how much and what you are cooking you can absolutely rock a half basket of briquettes for less than 2 hours of cooking. So chicken, tri-tip, flank steak, sausages... If you decide to go big and do a lot, full basket every time.

              Comment

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