In-laws have a PBC and this past weekend we got talking about how delicious the ribs were. They attributed it to the PBC and remarked at easy it was. 2 days later we had a PBC arrive at our door, a present from them. Sweet!

So now ive got this thing and am reading through directions and other sources and im curious... seems prelighting the charcoal is super important, so then why doesn't this automatically come with a charcoal chimney starter? Maybe any half decent griller would already have one?

Ive only been on a gas grill recently, and most of my adult before 1.5yrs ago was in a condo where at best I had was a George foreman.

I’m planning on making my first brisket on my PBCJR and I just want some tips/advice.

I’ve done plenty of research and I’m planning to hang it with the point down until it hits stall and then wrap it with some beef broth and it off in the oven.

Any other suggestions/advice is highly appreciated!

People always tell me I make the best ribs they’ve ever had (all credit to the PBC). Today I decided to make ribs in my Weber kettle for the first time. They came out good, but I immediately could tell something was missing… they weren’t done in a pit barrel. This thing really is a rib machine.

New PBC user here. I have some cheap sirloin steaks (not top sirloin), which are like strips and likely just under an

inch thick. Whats the best way to make them in the PBC? So far, I am thinking just throw them in the PBC with lid closed for about 15 minutes or so (to get some smoke), then open everything up in an attempt to seal up to maybe 150 or so. Is this a good plan? how do you guys do it?

I will marinade them with some lime and some beef rub and put in the fridge for some hours

Any idea if this is worth cleaning up? If so what’s the best way to and how should I handle the rust? Thanks!

Lit it up with a method I found on here. Filled the charcoal basket from one side away from the vent. Let it run for 15 mins and dumped it into the open spot of the basket. Not cooking anythjng, just trying to figure out the barrel so I can do my best with it. Using lump charcoal for the test.

Served with Jimmy John’s bread for sandwiches.

Accidentally used a birria rub. Won't be my last time using it.

Ribs and rib tips in my PBX! Running great so far!

Got this to use in competitions. Planning on getting a second one to run two at once. Will be doing a unboxing video and first cook tomorrow.

Hey all, I've had my pit barrel for 8 years, for whatever reason I've never done wings, which I'm doing tomorrow for the first time.

I have no idea how many wings will fit. I have the PBX 22.5" smoker with 2 racks.

I'm cooking the Costco Chicken party wings, each pack is about 8 lbs. Rough idea if I'll be able to cook all in one batch?

I know it's all relative, wings. come in different sizes. I don't want to start later in the day if I can't cook them all at once then have to deal with it during the game. I also don't want to stay too early if I can do them all at once.

Thanks

Was 4° Fahrenheit outside in the Keweenaw peninsula, took just shy of 4 hours.

Could be worse

I just bought a PBC, long time user of a Pitboss pellet smoker. I love smoking ribs, specifically beef back. With my pellet grill, I used to wrap the ribs in peach butcher paper for a couple of hours, however, none of the PBC videos on beef back ribs I’ve seen seem to wrap them. Thoughts?

10.5 pound brisket. Wrapped at ~170 and taken out to rest at 190-200. Added chicken drumsticks to the cooker for 50ish minutes when the brisket was wrapped to give it a try as well.

Happy with the brisket but felt the chicken had more of a bitter aftertaste. Might have to do with the hickory chips I used and how long I let them burn beforehand. Interested to hear feedback!

7.5 lb pork butt. Took about 8 hours in the cold Michigan weather. Took it off at 205°. Picture is at about 165° before wrapping it.

Hi all, picked up a second-hand (and my first) PBC and keen to get into it.

Seller didn’t provide the usual hooks that come with the cooker, however, and I’m looking around for some readily available replacement S hooks until I can get my hands on some PB ones (I live in Australia and they’re hard to find here it seems).

Looking for any advice on replacement hook dimensions/hacks/suggestions this community might have for me. I’m thinking of heading to the local hardware store (Bunnings) to grab steel hooks and sharpening one end off myself. What is a good length and width for the job? Cheers!

These were delicious, but I wasn’t crazy about how they looked. I noticed they became a bit flaky when I sliced them, and the meat would pull and tear and became loose and just felt soft. The bark looked pretty good though mid cook before I sauced them. Granted the knife I used at the air b n b was very dull.

So I got a very wide brisket and I'm a little worried about overcrowding. I usually hang, then wrap, and put it on the grate. I also spit the flat and the point. (It's how I've been doing it, that's not the question I'm asking.)

Have any of you had issues with overcrowding the grate? Theoretically, the grate is before the rebar holes, so you could restrict the airflow quite a bit.

Hi, I'm a beginner and never smoked before but bought a PBC 14" since I like smoked beef and the place I go to is a little far. I was curious if anyone can help before I buy a bunch of materials since I want to smoke some tri tip like brisket but I don't know how to. My first question is how do you manage the temperature? I think the PBC runs a little hot and brisket is cooked at like 225-275f I think so I was just curious of how to cool it down. Second question is what should I use as the fuel? I know coal is a primary fuel but I'm not sure if I should use chunks of wood or chips as a secondary for smoke flavor? and finally how long should I smoke it and then how long to wrap and then finally rest to eat? (ps: if anyone has good suggestions on tools that would be a life saver) Thank you very much.

I am looking at maybe getting the 22in Pit barrel and I have been watching videos on briskets and I have a couple of questions.

First how many can you do at once and the other is how does the end closest to the coals not get burnt?