Welcome from the mountains of North Georgia!
I'll add my two cents, with a vote for the PBC. I'm not quite as rabid a fan of the PBC as some here are, but that might be because I've just been bitten. I've only had my PBC for about a month. I'm also a relative noob to BBQ and grilling, having eaten lots, but cooked very little. Years ago, I bought a Weber kettle, and just wasn't impressed. But that is due more to my inexperience than any fault in the device, and perhaps my lack of persistence.
The shear number and types of devices offered now is staggering. The technology being offered (bluetooth, wifi, temperature controls, automated fans, etc.) is incredible. But I prefer the basics. I want a device that is simply built, simple to operate, and simple to maintain. (I don't like all the built-in technology. I can buy separate add-ons for the technology, if I wish.) The PBC meets that criteria. Simple.
I also own a Big Green Egg. I love both of these units. The BGE gives me the capability for numerous cook configurations, and lots of airflow and temperature control (all with lots of additional add-ons I've purchased!) The PBC does not have all of the different configurations, but does give me the ability to hang meat and it offers a larger cook quantity using that method. And, as others have mentioned, a different flavor profile. I do not chase the temperature in the PBC as I might with the BGE. I start it and then periodically check it. My first cook in it was pork spareribs. They came out great. The only issue was that they were a bit salty, but that was due to my prep and the rub I used (i.e. operator error.) This weekend I will be doing more ribs, plus I will be trying the Pit Barrel Fried Chicken that Greg Mrvich of Ballistic BBQ (YouTube) has recommended. These are all about getting the meat prepped and ready, and then letting it cook. I'm not spending a lot of time "fiddling with the mo-sheen."
I will echo what jfmorris said. Although the PBC can be used as a grill, it is not ideal for that purpose. It is more of a smoker. However, it isn't a true smoker either, not in the low and slow temperature sense, at least. So it ends up in between those two definitions. It cooks faster than a traditional smoker, and many call it one of the best "rib cookers" on the market. It compliments my BGE, and that is the beauty of it.
When I get a bad case of MCS, having had nasty bouts with NAS (NIkon Acquisition Syndrome, well known to photopgraphers), I've tried to look at the overlap. Any cooker will have some overlap in abilities with any other cooker. But to what degree? If I have two or more cookers that have 90% overlap, perhaps it was more MCS than need. If I can keep the overlap down, then I tend to focus more on what a new unit can do, or do much better, than what I already have.
OK... maybe that was my five cents worth.
Whatever you decide, I'm sure you will be able to create some great food. And, there is always something new to learn, and the folks here are ready and willing to help you learn and to learn with you.
Keep us posted on what you decide to do. And again, welcome! We're glad you are here.
I'll add my two cents, with a vote for the PBC. I'm not quite as rabid a fan of the PBC as some here are, but that might be because I've just been bitten. I've only had my PBC for about a month. I'm also a relative noob to BBQ and grilling, having eaten lots, but cooked very little. Years ago, I bought a Weber kettle, and just wasn't impressed. But that is due more to my inexperience than any fault in the device, and perhaps my lack of persistence.
The shear number and types of devices offered now is staggering. The technology being offered (bluetooth, wifi, temperature controls, automated fans, etc.) is incredible. But I prefer the basics. I want a device that is simply built, simple to operate, and simple to maintain. (I don't like all the built-in technology. I can buy separate add-ons for the technology, if I wish.) The PBC meets that criteria. Simple.
I also own a Big Green Egg. I love both of these units. The BGE gives me the capability for numerous cook configurations, and lots of airflow and temperature control (all with lots of additional add-ons I've purchased!) The PBC does not have all of the different configurations, but does give me the ability to hang meat and it offers a larger cook quantity using that method. And, as others have mentioned, a different flavor profile. I do not chase the temperature in the PBC as I might with the BGE. I start it and then periodically check it. My first cook in it was pork spareribs. They came out great. The only issue was that they were a bit salty, but that was due to my prep and the rub I used (i.e. operator error.) This weekend I will be doing more ribs, plus I will be trying the Pit Barrel Fried Chicken that Greg Mrvich of Ballistic BBQ (YouTube) has recommended. These are all about getting the meat prepped and ready, and then letting it cook. I'm not spending a lot of time "fiddling with the mo-sheen."
I will echo what jfmorris said. Although the PBC can be used as a grill, it is not ideal for that purpose. It is more of a smoker. However, it isn't a true smoker either, not in the low and slow temperature sense, at least. So it ends up in between those two definitions. It cooks faster than a traditional smoker, and many call it one of the best "rib cookers" on the market. It compliments my BGE, and that is the beauty of it.
When I get a bad case of MCS, having had nasty bouts with NAS (NIkon Acquisition Syndrome, well known to photopgraphers), I've tried to look at the overlap. Any cooker will have some overlap in abilities with any other cooker. But to what degree? If I have two or more cookers that have 90% overlap, perhaps it was more MCS than need. If I can keep the overlap down, then I tend to focus more on what a new unit can do, or do much better, than what I already have.
OK... maybe that was my five cents worth.
Whatever you decide, I'm sure you will be able to create some great food. And, there is always something new to learn, and the folks here are ready and willing to help you learn and to learn with you.
Keep us posted on what you decide to do. And again, welcome! We're glad you are here.
Welcome to The Pit!!!! You may not have noticed, but not only have you fallen very deep into the rabbit hole you mentioned, but you have also contracted a serious case of MCS (More Cooker Syndrome). It is far more contagious than COVID could ever hope to be! lol. Joking aside, welcome to the pit! I think that you will find in very short order that there is no single solution. I have a kettle with SnS, Oklahoma Joe Offset Stick Burner, and my Weber Gasser. I WILL add a pellet pooper of some type and a kamado at some point. And a PBC. Lol. Welcome again, and good luck choosing your first next cooker!
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