Hi from brand new member - upgrading my smoking equipment ...

[jcinpa]

Hello!

This is post #2 after posting my introduction in the new member area. I'm sure I'll probably get a 50/50 answer to this, but I am about to pull the trigger on the Pit Barrel Cooker after much comparison with the WWM 22.5", and looking for encouragement or corroboration on this decision first.

About me: I am a no-kidding grill master on a Weber kettle, using the Smokenator, snake method, direct, indirect, smoked meats, grilled stuff, whole turkeys, etcetera. Been using the ubiquitous kettle for 40 years. But, I want to be able to smoke MORE stuff, larger volumes, hence my quest for a dedicated smoker. A friend recommended a Masterbuilt gas smoker, and others have suggested an offset sidebox smoker, but I'm opting for either the WSM or the PBC for the sheer ease of use and consistent results. And I am familiar with charcoal.

My reasons for picking the PBC were:

• Can cook more stuff
• Have read it's better in winter (I'm in Chicago)
• It's $100 cheaper (25% less than WSM on Amazon)

Really, that's pretty much it. I know the WSM is also fantastic, but the idea of hanging 8 full racks of ribs fascinates me.

While not experienced with dedicated smokers, per se, I am fairly facile with the Weber kettle, and an experienced charcoaler, and a fast learner. Anyone want to talk me out of the PBC in favor of the WSM? Truly, these are both well-liked around here, apparently. I'm probably stuck on analysis paralysis. 

 Would welcome some comments/advice.

Thanks!

-John

 

[noboundaries]

You'll be happy with either the PBC or the WSM, but quantity of meat it can hold really shouldn't be a consideration.  The WSM can comfortably hold 4-6 butts.  Some say 8 butts, but they'd have to be small.  I can put two 20-25 lb turkeys in my WSM.  Not sure you could do that with the PBC. 

Eight to ten racks of ribs in the 22.5" WSM is a piece of cake.  Get a couple of $12 rib racks from anywhere (Sears, Amazon, etc) and you can load that baby up. I used to use mine in my Kettle.  Five SLC spares was the most I could get in the Kettle with the rib rack. Until this past February there was a hanging rack available from Weber for $40.  They stopped making it and folks bought up all that remained on the market.  They are selling them for $150 each now. 

People smoke year round with the WSM.  I don't have an issue with temperature or snow here in NorCal, but a cheap welder's blanket from Harbor Freight Tools wrapped around the smoker with room for air inflow/exhaust, is all you need.  Personally, if I needed to protect from cold and wind, I'd make a hinged box out of plywood I could fold up, then line it with cheap radiant barrier. 

You're on the right path with either the PBC or the WSM.  

 

[jcinpa]

Thanks, NoBoundaries (and thank you for your service- AF vet here)!

Yeah, I did several hours of research last night and determined that people love both, both have won numerous awards on BBQ forums, People have won contests on both, both are pretty easy and foolproof. Given my level of OCD, I could have researched till the cows came home and still flipped a coin in the end.

I just pulled the trigger on the PBC with enough accessories (and a cool Air Force plaque!) to bring it up to the WSM cost. Anyone should feel free to post in here, but the purpose for the thread has now been rendered moot. It is interesting that the 22.5 WSM will cook as much, apparently that was a misconception on my part. One small part of my decision was that the PBC tends to cook faster, yet experienced pit masters swear the results are just as good as lower and slower. My own experience with smoking on the Weber Kettle is the same.

I'm really looking forward to diving into this!

-John

 

[noboundaries]

Thanks, John.  You'll be happy with the PBC.  PBC owners are just about as rabid about their smokers as WSM'ers.  Keep us posted on the first smoke!

Ray