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post #81 of 91
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 91

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

post #83 of 91
Originally Posted by Fire Me Boy View Post

Where'd you get your grate?



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?



And yes, they make a 22''.


post #84 of 91
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 91

Thanks! Amazon sells these, too!

post #86 of 91
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.


post #87 of 91

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

post #88 of 91

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 91

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

post #90 of 91

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 91
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.
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