I really like my PBC. I like its simplicity. While it isn't entirely set-and-forget, it is fairly hands off. Also, for big protein (pork butt, ribs, turkey) that flavor of fat dripping on the coals gets you that "pit flavor."
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I have only cooked on Weber Kettles and the WSM. But, what I like about my kettles, I see them as a blank canvas of ways that I can cook on them. I cook big fire often with full wood splits, and of course charcoal & chunks, build zones with firebricks, I essentially just think of them as a fire bowl. Limited mostly by my imagination. Yet, I am sure I would enjoy many others, if given the chance to play. I don't tend to have any problems setting them and forgetting them for a full night sleep, or even just leaving it going, and leaving for a few hours with confidence.
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Club Member
- Sep 2015
- 5101
- Tennessee
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22" Weber Kettle w/SNS, 18" WSM, Bronco, Grilla Chimp, Traeger Tailgater, UDS, Camp Chef Tahoe Stove.
My favorite is my first real cooker, my WSM. I learned to cook on it first, pre-AR, and I can get it to run at 225-250 without fans or anything pretty easily. I use the kettle and the Chimp more just cause they are more convenient, especially the Chimp, but my fist love is the WSM.
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Richard Chrz I have a fan too but I don’t use it very much either
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The only reason I use a controller is because there are constant gusting and changing winds here in Dallas. It is rare to have calm mornings.
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I love the "near-ceramic" heat retention of the Akorn kamado without having to worry about cracking ceramic. Every time I do an 18hr cook and still see fuel left over, I am impressed once again.
But really, that's second to the price. I'm sure I'll upgrade to something "better" eventually, but it's really hard to beat the bang for your buck of the Akorn.
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For me, I have a gasser, smoker, griddle and a plain Jane charcoal grill. Besides being outdoors cooking with these things which I love, I really like that the house doesn't get all funked up with decaying aromas of cooks and having the other half say that the house stinks or smells like Waffle House. Besides that, they all do their work well.
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Club Member
- Feb 2018
- 2829
- Northshore MA
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Home:
XL BGE
PK360
PKGO
Alfresco Gasser
Alfresco Power Burner
Alfresco Sear Station
Blazin' Grid Iron Pellet Cooker
Shirley 36 Patio Offset Smoker
Up at Camp:
Weber Summit Charcoal Grill
Another WSCG fan here. Love the versatility and ease of use. I still struggle with getting the temp 100% right but that's on me not the cooker. The pellet cooker is super simple to use but has limitations.
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Club Member
- Oct 2016
- 1362
- White Stone Va
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Smokers / Grills
Weber 22" w/ SnS, GrillGrates & Vortex
Pit Barrel Cooker
22" Blackstone
Meadow Creek PR42G
GMG Trek w/ Pizza insert
Thermometers
Lavatools Javelin
Thermoworks Thermopen mk4 x2
Thermoworks SmokeX4
Thermoworks Thermopop x2
Maverick XR-50 x2
Instagram and Facebook @bkydbbq
Just ran across this thread so I will throw in mine...
Like someone mentioned before each cooker has it's purpose: I have a Weber Kettle, PBC, Blackstone 22" and Meadow Creek PR 42G...
The Weber is great for all purpose use...the PBC is great for ease of use, volume, flavor, especially with ribs and chicken...The Blackstone is great for flattop cooking...the PR42G is amazing for flavor and when I need to cook a lot of something...
If I could only have one though it would probably be the PBC followed by the Kettle...
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Club Member
- Mar 2020
- 4361
- Near Chicago, IL
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Current Portfolio:
Joule
PK300
Meathead’s Large Big Green Egg Loaded (see below)
Old (sold) Loves:
PBC
Weber 22" Premium
Masterbuilt Gravity 560
Akorn Kamado
Thermometers:
Thermopro wired
Thermoworks POP
Combustion Inc
Preferred Charcoal:
Masterbuilt Lump
Favorite Rubs:
Homemade (mainly MMD/Just Like Katz rub)
Other Accessories:
Big Green Egg Slow & Sear
Tandoori Skewers System for BGE
Split ceramic plates BGE
Smoking plate BGE
Mercer brisket slicing knife
Rapala brisket trimming knife
SS BBQ trays
NoCry Cut Resistant Gloves
LEM # 8 Meat Grinder
Lodge 5-Quart Dutch Oven + Skillet
Meat Claws
Grill Rescue Brush
Meat Fridge for dry aging
Favorite Whiskey/Beer:
Anything Peaty or anything from New Holland brewery
I have to say, I do like my MB560 quite a bit. I've expanded as to why extensively ( see https://pitmaster.amazingribs.com/fo...going-thoughts ) on its own thread. My main concern is reliability and how/when it fails and I can't fix it. I will say it meets my needs better than the Weber/PBC I had previously due to the ease of maintaining temp plus mobility and shelves. I now have a Akorn, as well, which is fantastic for cooks where I want to play with the fire more. I will working on learning that cooker as well, and seeing what recipes turn out better.
When the MB560 dies, I will either replace it with a new one, or upgrade to the Grilla OG.Last edited by STEbbq; November 26, 2021, 09:57 AM.
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Traeger Timberline 850, "How do I love thee, let me count the ways".
(1) Why Traeger Wood Pellet Grills - Bing video
(1) Traeger Pellet Grill Review, should you buy one? - Bing video A stick burner turned Traeger Pellet Griller
(1) why a pellet grill - Bing for the 3-2-1 Rib
(1) 3-2-1 Ribs - How To - Bing video
Even Harry Soo shows how to cook good 3-2-1 Ribs.3-2-1 321 Ribs THE BIG LIE? | BBQ Champion Harry Soo SlapYoDaddyBBQ.com - YouTube
Happy Traeger to you and PBR tooLast edited by bbqLuv; November 26, 2021, 02:33 PM.
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I like the SnS kettle a lot.
Very versatile. Does what it's supposed to.
But i still think my favorite is the PBC.
Flavor profile from the meat juice hitting the coals is fantastic and always gets rave reviews
It somehow has magic powers to cook faster.
I can't explain it. I know it's true.
Everything comes out of it great. And if I can do it, it's nearly fool proof.
i also like that it doesn't look fancy. I dig the functional aesthetic.
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Founding Member
- Jul 2014
- 2589
- The Poconos, NEPA
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Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
Also just discovering this thread:
My COS: Versatility. I can do substantially set and forget at any temp using charcoal and chunks together with my FireBoard/Fan setup. As a stick burner it makes great tasting food, now that I am starting to get the hang of running it as such. Capacity: More than enough space with my second rack mod. As a hot and fast and/or reverse sear machine: Works extremely well with a piece of expanded metal laid on top of the charcoal basket and stoked with the FireBoard Fan. For Front searing, just take the seared steak and put it in the cook chamber with a probe inserted and set the fan to keep it at 225 until the probe reads 120°.
My Smokey Joe: Also versatility with the Mini WSM mod. I can use it to smoke smaller amounts for just the 2 of us and also burn very little fuel. Works well as a small regular charcoal grill. I even have a mini-Vortex for it.
My MB ThermoTemp XL: Everything about it. Especially that I can hang ribs - at least 4 racks - in it. It holds temp remarkably well, especially if you are not anal about the actual temp not exactly matching the numbers on the dial. Fuel efficiency: while I don't have any numbers, it will run for several cooks on a single 20 lb propane tank. That is way more efficient for a large capacity cooker than anything I have ever burned charcoal or logs in. I really don't have any significant issues with it.
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