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?