PIT BARREL COOKER
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rsol
Newbie
- Jun 20, 2015
- 1
- 10
I purchased mine a few months ago. I have been following everything exactly as specified. My cooks of ribs, lamb, brisket, chicken have come out perfect however it seems my temperatures of the barrel climb over 325-350 at times which concerned me so I placed a temp gauge next to the pit barrel tag near the top. I used a 3" river country gauge. Even when my air vent is closed it's still open almost a quarter on mine. I used a vinyl magnet for a first time yesterday on the hole to adjust the temps. I was able to bring it down to around 250 fairly quick. I cooked a brisket 7lb. it took 4 hours to get to 195 internal temp. I pulled it at 160 wrapped it and put 1/2 cup beef broth before putting it back on. When it hit 195 I pulled it and wrapped it in a towel and put it in a cooler (no ice). After two hours it was perfect. My buddy smokes and BBQ's all the time for many many years and he can't get over how good everything comes out. I am happy with it but was wandering if anyone else is having temps this high at a quarter open????? There was somewhere I read where after the coals are lit for approx. 10 minutes the lid and rebar was put back on to keep it the temp from climbing. any advice?
aquaduck
Fire Starter
fastback
Fire Starter
4 hours is a strong estimate on the time I cook ribs - 3 or 7 racks took the same time.
If ambient temps are high or if there's direct sunlight on the PBC things will cook faster.
I will hang my ribs and revisit them in 3:50 (on a hot day I'll revisit in 3:30) - Typically I'll add sauce and put them back on the cooker for 30 more minutes before moving them to a platter.
I like my ribs so I can pull them apart as well - and if you're scared they'll fall to the bottom use two hooks.
Place one on top normally and then rig a 2nd hook mid-way down. The bottom hook should be hooked on the top hook.
If you watch the brisket video on the PBC page you'll be able to see what I'm talking about if this doesn't come across well.
stinky74
Newbie
- Sep 18, 2015
- 3
- 10
I got my new pit barrel and was expecting the lid to fight tightly like my friend's first gen pit barrel. I was under the impression that the only place that was designed to release air/smoke at the top was through the rebar holes. I lose a little bit of smoke from the lid opening because the lid doesn't sit perfectly flat on the barrel or fight tightly. I also noticed a little bit of smoke escaping from one of the handle mount holes as well. As long as my cooker stays at a good temperature (and doesn't get too hot) do you think this is ok? Or should it fight tightly and truly only release smoke from the rebar holes?
Thanks, Stinky
Thanks, Stinky
stinky74
Newbie
- Sep 18, 2015
- 3
- 10
I have another question. I want to do a rack of ribs and a small chicken tomorrow. Seems like a waste to fill it full of 160 kingsford briquettes to me when I will only need it to burn for 4 or 5 hours. It would make sense that the number of briquettes you start in the chimney will determine the initial temperature, and the number of briquettes in the cooker will determine the length of time that it burns.
Does that make sense? I will likely try this, but if someone else has tried it already I'll save myself the test run.
When I use 160 briquettes and start 30 of them (Noah's recommendation when I talked to him).. it gets up to 250 in an hour or so and never gets above 280... but burns at least 8 hours. I figure if I use 120 and start 30 that the temp should be the same, but just not burn as long. I'm at 700 feet above sea level.
Thoughts?
Does that make sense? I will likely try this, but if someone else has tried it already I'll save myself the test run.
When I use 160 briquettes and start 30 of them (Noah's recommendation when I talked to him).. it gets up to 250 in an hour or so and never gets above 280... but burns at least 8 hours. I figure if I use 120 and start 30 that the temp should be the same, but just not burn as long. I'm at 700 feet above sea level.
Thoughts?
Last edited:
I have tried this and it does work. Like you, I don't want to waste 8 hours worth of charcoal for a 1-4 hour cook. I usually would fill half the basket and then take 30-40 briquettes out and I get the temps I. The 280-300 range. 30 briquettes like you said would probably put you in that 250 range.
Last edited:
jdelage
Newbie
Complete newbie question: has anyone tried to set-up the coals in a C-shape (fuse / snake method) to control the burn rate and maybe lower the temp?
That is a common method... If your barrel is "air tight" with only small exhaust area, the inlets at the bottom "should" control the temp. anywhere you need it... when the valves are closed, the fire "should" go out....
legrand
Newbie
scorpion
Newbie
I looked at them as well and do to funds chose the Orion Cooker. It's half the price and cooks amazingly well!
ppower
Newbie
- Apr 12, 2016
- 3
- 10
Just jumped into the smoker realm by ordering the PBC and accessories. On one hand, it seems silly to spend so much on a barrel, but on the other, everybody's reviews seem to justify it at least enough for me to part with my dollars.
I was just thinking about the similarity between this and a trash can cooker. One of the best turkeys I've eaten was cooked this way. Technically, the trashcanturkey.com method is more like an oven or Caja China, but it almost seems like you could test out this style of smoker with a trash can and an air hole drilled. Has anybody ever tried this? Seems like a 31 gallon trash can might be an easier way to build a DIY knockoff instead of the thicker metal of a barrel. Something like this but with holes drilled for rebar to be mounted for hanging racks. Something similar to this: http://www.instructables.com/id/Garbage-Can-Turkey-Smoker/
I was just thinking about the similarity between this and a trash can cooker. One of the best turkeys I've eaten was cooked this way. Technically, the trashcanturkey.com method is more like an oven or Caja China, but it almost seems like you could test out this style of smoker with a trash can and an air hole drilled. Has anybody ever tried this? Seems like a 31 gallon trash can might be an easier way to build a DIY knockoff instead of the thicker metal of a barrel. Something like this but with holes drilled for rebar to be mounted for hanging racks. Something similar to this: http://www.instructables.com/id/Garbage-Can-Turkey-Smoker/
The zinc coating is poisonous when heated.... That smoker could make you violently ill or worse..... You must become aware of idiots putting up ideas on the web that aren't good...
ppower
Newbie
- Apr 12, 2016
- 3
- 10
My PBC arrived just in time to go camping with it on Friday, and it fits like a glove in the back of the van next to a cooler (Yeti 45). Taking this campaign ng is going to become a regular event. I smoked St. Louis style ribs and thick pork belly in 2 hours. Nice smoke ring on both, but the belly didn't have much smoke flavor. I suppose I need to cook it longer next time.
fire me boy
Newbie
New poster here. Kansas City native now living in Alabama. Found the site through this particular thread. I got my PBC on Friday and doing my first smoke tomorrow. Have about 10 pounds of pork belly I've been curing for a week for bacon, a 3-pound bologna (if you've never had a bbq bologna sandwich, you're missing out on one of the finest delicacies Memphis has to offer), and a chicken.
Thanks for all the advice throughout this thread. I'm really stoked for tomorrow!
Thanks for all the advice throughout this thread. I'm really stoked for tomorrow!
fire me boy
Newbie
fire me boy
Newbie
brandar75
Newbie
- May 19, 2016
- 3
- 11
Hey all, new to forum but had my PBC for about two years now. I use it extensively; I cook chickens 2-3 times/week for friends as well as other goodies for the family. I've done plenty of experimenting, as well...I have a pretty good handle on what works, and what doesn't on the barrel. I'd be more than happy to share my thoughts with anyone that has questions about the Pit Barrel. I also have a GMG Jim Bowie, but that's more like a big outdoor oven...lol
A few of my cooks:
A few of my cooks:
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