Pit Barrel Cooker

Gjac wrote:
Do you just use regular charcoal briquette's with the PBC or wood blocks like oak or hickory?

I use Kingsford blue which they recommend and also wood chunks for extra smoke.

Gjac wrote:
Do you just use regular charcoal briquette's with the PBC or wood blocks like oak or hickory?

. My son uses regular charcoal. I don't think it matters

Do you just use regular charcoal briquette's with the PBC or wood blocks like oak or hickory?

This past weekend I cooked 4 racks of ribs, 2 bone in chicken breasts, 1 pork tenderloin, and 1 corned beef all at once on the PBC. So far I am loving this thing, the shear volume you can cook is amazing to me and the quality has been great so far as well. Today I ordered the ash pan because I am already tired of picking it up to dump the ashes from the bottom, and I will likely order more of their beef and game rub soon. For anyone that BBQ's I would recommend trying this rub. I am going to try out a pork butt this weekend and probably a chicken as well.

Suggestion. I cut my slabs in half so that way the weight of the meat is reduced and less of a chance of them falling in the coals . Enjoy !!!

I received my Pit Barrel this week and did my first cook last night. It was a pork tenderloin and some bone in chicken breasts. Both came out great and I am very pleased with the purchase so far. I really like how simple it is, normally with my Weber kettle I need to babysit and spend a lot of time tuning it in initially, with the PBC I just hung the meat and checked periodically. The plan is for ribs and corned beef this weekend, for me the ribs will be the real test for the cooker.

I have one. Easy to use. Great for chicken. Great for ribs. For camping, I take a Weber Jumbo Joe and a Cajun Bandit rotisserie.

Lemonhead78 wrote:
I have one. If you have any questions let me know. For me I like ribs and pulled pork on it the most. I don't personally like it with poultry. It gets too much of a smokey flavor for my taste. If you enjoy smokey flavor on foods than you'll love the pbc. Oh and it does use a lot of charcoal . Be prepared for that. Get your charcoal at a sams club or some place similar. Again any questions I'm here

Thanks for the offer. I pulled the trigger on the full size PBC last week, now just waiting for it to arrive. I think ribs and a whole chicken will be the initial run for it. I currently smoke a lot of chicken on my Weber kettle so I do like the smoke. As for charcoal, I currently go through quite a bit on my kettle that I use several times weekly, I stock up at Home Depot or Lowes when they run a sale around the holidays for two bags for $10.

I have one. If you have any questions let me know. For me I like ribs and pulled pork on it the most. I don't personally like it with poultry. It gets too much of a smokey flavor for my taste. If you enjoy smokey flavor on foods than you'll love the pbc. Oh and it does use a lot of charcoal . Be prepared for that. Get your charcoal at a sams club or some place similar. Again any questions I'm here

I have a friend who has multiple smokers and he has two barrel smokers. I believe he made them himself. He is a semi pro cook, maybe even pro.

Good luck.

Riock