This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.



2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
See less

first smoker

  • Filter
  • Time
  • Show
Clear All
new posts
  • BFlynn
    Charter Member
    • Oct 2014
    • 950
    • Third Coast

    Welcome from Texas!
    Where ya at

    I'm loving the PBC. Folks that have forgotten more than I know about bbq also like the Oklahoma Joe..... I personally can't own anything that brags about being from Oklahoma.

    But they should both serve you well.
    Pick one. You'll love it.

    Id say this - if you want to "set as default" and not fiddle with anything, the PBC is great and will turn out tasty food.

    As is, bronco will give you a little more control..... But it's from Oklahoma......

    If you like to mod stuff yourself and customize..... Pbc is the way to go.

    In seriousness, buy both. MCS is real and unavoidable.



    • Jarin
      Jarin commented
      Editing a comment
      It probably makes it worse but you do know they are from China and not Oklahoma right? 😄
  • Dadof3Illinois
    Club Member
    • Jul 2017
    • 959
    • Southeast Illinois

    I have a PBC and it makes some great food. It did take a little time to figure out how to work it. I’m not sure how easy the bronco is to use so I’m no big help with it. Both are fairly heap so IMO cost isn’t a factor either.
    I personally would get a PBC, because there’s a ton of information and help for it right here on Amazing Ribs and I know from first hand experience that their customer service has been great!!


    • Mr. Bones
      Charter Member
      • Sep 2016
      • 10120
      • Kansas Territory
      • Grills / Smokers

        Kingsford 24" grill (Free) 'Billy'
        Brinkmann Smoke n Grill
        Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
        Weber 18" Kettle ($30 CL) 'Lil' Feller'
        Weber Smokey Joe ($25 CL) 'Lil' Brother'
        Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
        Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
        Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
        Weber 22.5 OTS DO Code Black ($15 CL)
        Weber 22.5 OTS E Code Black ($20 CL
        Weber 22.5 OTS EE Code Black ($20 CL

        Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
        Weber "H" Code 18.5" WSM '86 ($75 CL)
        Weber " " Code 18.5" WSM

        Weber 26.75, $199 NFM clearance !!!
        Weber SJS AH 'Lil' Brother'
        Weber SJS AT 'Lil' Sister'
        Weber SJS DE Code (FREE) 'Lil' Helper'
        Weber SJG M Code 'Lil Traveller'
        Weber SJS AH Code 'Kermit'
        (Lime Green)
        Horizon 20" Classic, w/baffle/tuning plate (FREE)
        Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!

        Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
        Maverick ET-732, (Black)
        Thermopops, (Red, Yellow, Green)
        ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
        Blue ThermaPen Mk4
        Orange Thermapen Mk4
        Pink Thermapen Mk4
        ThermoWorks IR-GUN-S
        ThermoWorks Smoke
        ThermoWorks Open Box Smoke
        4 Pro Series cable extensions
        Smoke Gateway

        2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
        BBQ Vortex, 2 Hovergrills, Top Deck
        Warming shelf
        MyWeigh KD-8000Kitchen Scale
        Backyard Grill marinade injector
        Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
        Bear Paws
        Meat Rakes
        BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)

        Probably a ton of cast iron, mostly very old...still cookin'
        G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
        '60's Revere Ware (Mom's), + others found elsewhere
        60's CorningWare 10-cup percolator (Mom's) Daily driver
        50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
        Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
        Tramontina 6.5 qt Dutch Oven

        Cutlery, etc.:
        Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
        Dexter 12" slicing knife, 6" Sani-Safe boning knife
        Smith's Tri-Hone Natural Arkansas Knife Sharpening System
        Multiple steels, from all over the planet
        Crock sticks
        Diamond stones, various
        Lansky Sharpening System

        Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
        Dinner: Guests: Washington Forge, Town and Country
        Fancy / Formal: Family silverware

      While I'm certainly not sufficiently qualified to help ya choose betwixt th two, since I've never, even fer a minute, run either one them cookers, I did wanna say:

      Howdy from Kansas Territory, Welcome to Th Pit!
      Lookin forward to learnin along with, an from ya!

      Best of luck with yer cooker choice, be sure to show us pics of th foods ya come up with...
      Last edited by Mr. Bones; July 10, 2020, 07:43 PM.


      • MBMorgan
        Club Member
        • Sep 2015
        • 6551
        • Colorado
        • > Weber Genesis EP-330
          > Grilla Grills Original Grilla (OG) pellet smoker
          > Pit Barrel Cooker (gone to a new home)
          > WeberQ 2000 (on "loan" to a relative)
          > Old Smokey Electric (for chickens mostly - when it's too nasty out
          to fiddle with a more capable cooker)
          > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
          > Thermoworks Smoke
          > 3 Thermoworks Chef Alarms
          > Thermoworks Thermapen
          > Thermoworks IR-GUN-S
          > Anova sous vide circulator
          > Searzall torch
          > BBQ Guru Rib Ring

        Welcome from Colorado (PBC) ... and don’t worry (PBC), I won’t try to influence (PBC) your thinking at all.

        (PBC 😎)


      • holehogg
        Club Member
        • Nov 2017
        • 2577
        • Port Elizabeth, South Africa

        Greetings from South Africa


        • DavidNorcross
          Club Member
          • Nov 2017
          • 2284
          • Virginia
          • SNS Kamado
            Weber Summit S-670
            Camp Chef FTG 600
            Camp Chef Escape

            Old Hickory Knives
            More Cast Iron than I care to admit

          Welcome from Virginia!


          • HawkerXP
            Club Member
            • Jul 2016
            • 6380
            • Virginia
            • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
              Dot and Chef Alarm with probes
              Slo n Sear
              Cold beer

            If you are one who likes to fiddle around with temp management then certainly go with the OKJ.
            When you come to your senses I'm sure they will still be making the PBC and PBJ. PBC! PBJ!


            • barelfly
              Club Member
              • Dec 2017
              • 1442
              • New Mexico
              • Smokin-It 3D
                Weber Kettle with an SNS
                Masterbuilt kettle that I call the $30 wonder grill
                Bullet by Bull Grills gasser
                Anova WiFi sous vide machine
                Thermoworks Thermapen and Chef Alarm

              Welcome, from the Land of Enchantment!


              • Uncle Bob
                Club Member
                • Feb 2019
                • 529
                • Salado, Tx
                • Summerset TRL44 gas grill and side sear
                  RecTec 590 Stampede
                  Weber Performer
                  Cajun Grill Preaux
                  EcoQue Gen 3 wood fired oven
                  Camp Chef Somerset IV 4 burner propane stove
                  Camp Chef FTG600
                  OT QOMOTOP 23-inch Gas Griddle
                  Oklahoma Joe's Bronco
                  Oklahoma Joe's Bronco Pro
                  Oklahoma Joe's Judge
                  Golden's Cast Iron Grill
                  Ooni Koda 16

                Originally posted by HawkerXP View Post
                If you are one who likes to fiddle around with temp management then certainly go with the OKJ.
                When you come to your senses I'm sure they will still be making the PBC and PBJ. PBC! PBJ!
                HawkerXP brings up a good opportunity to refine term definitions. On subjective things like "best charcoal", "good smoke", "tender", and so on we all throw those around as if there's only one standard. Of course that's not so, it's based on what that term means to the user. As it is with "fiddle around with temp management". I find examples with more explanation are sometimes more helpful. A few days ago I did a brisket point cook on the Bronco. I set it for a 250ish degree at the grate cook and it ran steady in the 250-275 range for most of the 7.5 hour cook. I did have to adjust twice in that time. Once mid cook or so when it was climbing up to near 300, and then later toward the end when it started to drop and went under 250 by a few degrees. I attribute that to my use of lump rather than briquettes. I've been playing with a variety of brands of lump recently. On this cook I laid down a layer of Fogo Quebracho on the bottom of the basket and topped it with Golden's lump (which I believe is packaged by B&B, but only a guess on my part). My guess is that the 300 spike was perhaps the result of the Quebracho going off as Fogo claims it burns hotter. Maybe. The drop toward the end was the likely result of the lump thinning out as the volume of charcoal available diminished. Once at the end of the 7.5 hour cook I shut down both dampers and when the fire was out there was roughly 1/4-1/5 of a basket of remaining coals. So there's some clarification of how much management was needed.

                Oh, and to follow on the inspiration of our buddy Hawker...…………………..OJB, OJB, OJB


                • Uncle Bob
                  Uncle Bob commented
                  Editing a comment
                  When these online forums are at their best is when similar minded (warped?) personalities find a way to have some fun with the back and forth stuff. I'd like to think we've reached that level with our PBC/OJB back and forth...………………..I think I get it anyway.

                • HawkerXP
                  HawkerXP commented
                  Editing a comment
                  Agree! PBC, PBC, PBC! hehheheh

                • Uncle Bob
                  Uncle Bob commented
                  Editing a comment
                  Some people's klids……………...………………...
              • swcomeaux
                Former Member
                • Jul 2020
                • 3

                many thanks for all the help and comments. no diss on the PBC, versatility of the OKJ at this point. will pull the trigger and buy something later this summer. oh and im in louisiana. mercy but it's hot!




                2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
                See more
                See less