I currently have large big green egg but was looking for more space and have been intrigued by the pbc. Was thinking this might be a great combo to have on hand - bge and pbc. I've done shoulder, brisket and lots of ribs on the bge, how would the quality of the cook compare between the 2?
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big green egg and pbc
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I smoked on an offset and turned out some really good meats, just like you mentioned.
Then I got a PBC....and holy smokes, it still amazes me. Especially for the price.
I had requests to cook for folks with the offset, but nothing like I get with the PBC.
Being able to cook meat above coals that are not blazing hot is something special.Last edited by Jerod Broussard; August 30, 2014, 07:49 PM.
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Founding Member & Owner of SnS Grills
- May 2014
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- Charlotte, NC
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Given a choice between my Kamado and my PBC, I'd take my PBC. Nowadays I use my Kamado for cooking potatoes and other veggies.
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Why the PBC preference? And why only veggies on the BGE (potatoes are veggies right?)
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Christobol it's mainly because I have 3 other cookers on my deck, but the PBC makes great barbecue more effortlessly than my kamado and does it faster. It also gives the meat more smoke flavor.
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oh, and the Kamado is great for side dishes. It comes up to temp quickly and uses fuel very efficiently.
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I as well have both. Had the egg for about 2 years before I got the PBC. Then stoped using the egg because the food the PBC turns out is great! Also the big reason I primarily use the PBC is fast easy set up, cook, clean, etc. But now I’m learning to incorporate using the egg more now for veggies, use it for the sear portion of a reverse sear cook, and regular charcoal grilling. So I am really glad I have both. I think the smoking results between the 2 are pretty close in comparison. You just need to get used to the PBC performance/function. It took me a while to really figure out what method worked best for me to achieve the 250-280 temp range of set it and forget it.
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I've never had a big green egg or anything similar. But for the price, you can't go wrong with the PBC. I have a hasty bake and a PBC and I use them and love them both. They both cook great but the PBC is so much easier to clean and I like that I can take it with me if I want on vacation or camping or whatever.
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I have a kamado joe 18" and a PBC. I find it to be a fantastic combination. They both excel at very different things. The benefit of the PBC is that its just easier to make great smoked meat faster. I made great brisket on the KJ, but it would take 16-20 hours. The air flow is just too slow, I think, when held at 225. The food usually came out great, but it would take at least one night of watching the temps. Usually, the temp would hold right where I wanted, but I've had a few times where fire went out and at least once where it got way too hot.
With a PBC, you can make much more food (6-8 racks of ribs easily, 2 briskets easily), it reliably comes out great, and most things take about half the time that they would on the KJ.
The KJ is far superior for hot searing of a steak or pizza.
I use both about equally.
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- Oct 2014
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Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
For quality of results, if I had either one (I have a BGE) I wouldn't get the other. But if you want more capacity, that is a different consideration. I agree that the LBGE sets a hard limit, size wise. I supplemented mine with a 22" Weber. This past summer I did more grilling than I did smoking, and used the Weber about 80% of the time; what a great cooker!
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