Just wanted to say hey to everyone. I'm in NC doing my first cook on my Pit Barrel Cooker.
I'm not new to smoking, just new to the barrel. Growing up in Texas, I got my first taste of smoking with my dad on an old smokey. Then he got a custom offset that we would run from Friday evening until Sunday evening at least once a month.
Due to not wanting to spend the money on a good offset myself, I've had my Weber kettle rigged up with bricks and smoking on it for a few years. I ran across this Pit Barrel last week and think I've finally found my solution until I eventually get my offset.
Today, I put a butt on a couple hours ago and pretty soon I'll throw on 4 chicken halves for dinner. So far I've been maintaining an even temp between 250-270. It started climbing up to 275 and I put a piece of foil in the intake and 1 rod hole and it hasn't climbed any further. If this can continue being this simple to operate, I may never smoke on the Weber again.
I'm not new to smoking, just new to the barrel. Growing up in Texas, I got my first taste of smoking with my dad on an old smokey. Then he got a custom offset that we would run from Friday evening until Sunday evening at least once a month.
Due to not wanting to spend the money on a good offset myself, I've had my Weber kettle rigged up with bricks and smoking on it for a few years. I ran across this Pit Barrel last week and think I've finally found my solution until I eventually get my offset.
Today, I put a butt on a couple hours ago and pretty soon I'll throw on 4 chicken halves for dinner. So far I've been maintaining an even temp between 250-270. It started climbing up to 275 and I put a piece of foil in the intake and 1 rod hole and it hasn't climbed any further. If this can continue being this simple to operate, I may never smoke on the Weber again.
