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PIT BARREL COOKER - Page 5

post #81 of 108
Quote:
Originally Posted by Brandar75 View Post

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:


Where'd you get your grate?
post #82 of 108

Double that on where'd that beautiful grate come from, and can I get it in a 22" also?

post #83 of 108
Quote:
Originally Posted by Fire Me Boy View Post


Where'd you get your grate?

 

 

Quote:
Originally Posted by KRJ View Post
 

Double that on where'd that beautiful grate come from, and can I get it in a 22" also?

http://www.cast-iron-grate.com/cast-iron-grate-for-18-5-grills.html

 

And yes, they make a 22''.

http://www.cast-iron-grate.com/cast-iron-grate-for-22-5-grills.html

post #84 of 108
I have some fresh kielbasa, a chicken brinerating in soy sauce and bourbon and some aromatics, and turkey legs marinating in seasoning rub and Worcestershire sauce for the PBC today.
post #85 of 108

Thanks! Amazon sells these, too!

post #86 of 108
Been working to improve the meat on my PBC. This was about a 60:40 split charcoal to hickory. Best smoke flavor yet, and got a little smoke ring, too.

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post #87 of 108

Well I have my second cook on this and let me just say this is a chicken cooking machine!

post #88 of 108

That looks great!

You say its a 60/40 split, is this wood chunks ratio or something else?


Do you experiment much with the charcoal, or do you use the Kingford bluebag?  I've been using the Kingsford on long cooks, but for chicken I like a hot and fast cook with Royal Oak from Homedepot.

post #89 of 108

Yep, 60:40 charcoal to wood chunks. I typically use the blue bag, haven't really ventured away from that yet.

post #90 of 108

Hi everyone. Let me introduce myself, my name is Michael. Wanted to  post about the concerns of the temps of the PBC. I have had mine for 6 months now and the first few cooks I checked the temp of the PBC and realized there is really no need to, unless you just like to do that. I have cooked several beef briskets and beef ribs chicken and wings and salmon to cheese and this thing is set it an forget it. Works as advertised I am at 450 ft sea level and use it at the lowest setting. I usually add a few wood chunks to my cooks (mesquite)  or other wood depending on the protein I am cooking. Meat is moist and tender and well never have had an issue with it. I stick with kingsford blue bag and it works fine. tried stubbs and it did ok but i guess i just like the old blue! Going to try some lamb riblets this weekend, Will post Pictures and thoughts once done! Cheers! cheers.gif

post #91 of 108
Hello to all. I have been using my PBC for about 6 months. I'm not an expert smoker or griller so I follow AmazingRibs.com pretty closely. There are a 3 simple things I use to smoke at lower temperatures and to extinguish the fire to save charcoal and wood. I bought some food grade silicone grommets to seal around the rebar and solid silicone plugs for the wholes with the rebar removed. The 3rd item is 2 magnets to hole a piece of aluminum foil over the bottom vent. One tray of charcoal last for several cooks.
post #92 of 108

I installed a temp probe just under where the rack goes with good results...for those (like me) who like to see the temp in the cooker.....although I have to admit, It cooks just fine without peaking or taking it's temp.

 

The biggest thing to learn is how to build the fire.  If you fill the pan with charcoal and remove enough to fill you chimney...start them and then button up the cooker I get temps about 250 through out the cook.  If I let them burn with the lid off for about 10-15 min before closing it up then I can expect temps about 290 to 315.  Works for me.

 

Henry

post #93 of 108
I'm seriously considering pulling the trigger on one of these as I have some Candela's gift cards itching to be spent. Either this or an OK Joe. However I'm not sure I want to spend that amount of money and then have to mod it so it works and holds temperature.

Question though, does everything have to be pulled off and foil wrapped? Typically I don't foil wrap as I like the harder crust, especially on pulled pork. Also, can you smoke without hanging? Or is the grate to close to the fire.

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post #94 of 108

Foil wrapping gets food past the "stall" and screws up the bark as you well know....   Food can be hung or grated...  for hanging, some folks have drilled holes at the top of the drum, slid rebar through the holes and hung meat from them..   that install increases the distance to the fire....

post #95 of 108
If I don't wrap it, will I have sufficient burn time left to get it past the stall? I'm assuming it isn't that simple to add more coals?

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post #96 of 108
If I don't wrap it, will I have sufficient burn time left to get it past the stall? I'm assuming it isn't that simple to add more coals?

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post #97 of 108
If I don't wrap it, will I have sufficient burn time left to get it past the stall? I'm assuming it isn't that simple to add more coals?

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post #98 of 108

It all depends, pork shoulder can be very frustrating with time, I have had a 8 lb cook in 10 hours and I have had one take 12.  That said, you can add charcoal, however you have to remove the meat and rack.  When I still have some coals left, I take a big spoon (24") and move all of the coals to one side then add charcoal to the empty side, replace the meat and get another 6 hours of cooking time. Keep in mind on the PBC that if you set the intake to your elevation it will cook at 290 degrees (give or take).  I close my intake down below the manufacture recommended to lower my temp to 250, this way getting a lower cooking temp and a longer burn.  Many people have success cooking at a hotter temp on the PBC with Pork shoulder.  All in all I love my PBC and would recommend to everyone.

 

Let us know what you do.

 

Smoke ON!

 

- Jason

post #99 of 108

Almost everyone agrees that the "Texas Crutch" softens the bark, but almost everyone agrees that you need to rest the meat , wrapped in a cooler, and that softens the bark as well.  It isn't hard to add coals to the PBC, especially if you are hanging the meat extending you cooking time by 5 hours or more.

 

I find that how you start the fire will make a big difference in the internal temperature and a slight adjustment of the vent. My PBC is one of the new versions and I find that even fully closed, there is quite a gap, allowing plenty of ventilation for my elevation of about 900 feet. 

 

Everything that I have cooked has turned out exceeding my expectations....even smoked meatloaf!   I don't think you can go wrong.

 

Henry

post #100 of 108
Ordered my PBC on Saturday! Hurry up postman 😁
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