My brother has just purchased a Pit Barrel Cooker and swears by it. I had been thinking of buying a 22" Weber Smokey Mountain. Does anyone else have an opinion on the PBC and is it something I should consider.
I assume you've seen in the PBC in person and in action, which is more than I can say. I've only read about them, and they seem very interesting. I just can't get around two issues, first is the hanging meat thing. Probably because I've never done it, the other is not having separation between the fire and the food. I'll cook both direct and indirect. sometimes during the same smoke. I do it to produce different results, so I don't understand having no separation. But if I cooked on one then maybe these issues would be resolved.
As far as the WSM goes, one advantage they have is their history of building quality products, that have been around for decades. The other is the accessories available for them, like rotisseries. I'd try cooking on your brother's and see what you think, or at least give your brother some time to really get to know the pros and cons of the PBC. They are definitely something to consider, they are the newcomer vs. the tried and true. Hopefully some of the PBC users around here can add their opinions to help you out. Good luck in your search for a new smoker, probably the only wrong choice is not getting one. Keep on smokin'.
Yes I've seen it and like you I am not particularly fone of the fire and food being so close and also the fact that my brother says he can't get it much below 295-300 degrees. To me that seems just soo hot.
I have decided that since I am new to this, that I want to whole experience first. I want to sit around the fire..I want to learn before I try to cut corners.