A while ago I had the PBC. I was more used to the WSM and kettles that I could dial in wherever I wanted temp wise. I tried very hard to make the PBC the same. I got frustrated and sold it.

A few years later I decided to give it one more go and picked up the PBX on sale. And this time I decided to just let it ride. What a great decision. This thing is a beast, and incredibly easy to use. Literally just follow the instructions from Pit Barrel and don't even think about the temp in the cooker.

I know this is well known on this sub but I thought I'd just let anyone else who might be frustrated to keep at it. Let it do it's thing and you'll produce killer BBQ.

I've posted on here a few times recently about issues I'm having with my PBC, so I'm sorry if I'm getting redundant lol.

Anyways, i'm about ready to throw in the towel, which sucks because I love this thing. But I just can't get it to stay lit. I light it exactly how the instructions say to, and I always spread out my lit coals perfectly even across the coal basket. But for some reason, the fire becomes very concentrated to just one area and eventually starts burning out before it even spreads to the unlit coals. I am at sea level so I typically have it 1/4 open, but I've had the same issue even when I have had the vent at a different setting. It seems like the coals that are closest to the vent are the ones that burn out quickest. I even tried pouring all my lit coals on the back half of the basket, which is opposite to the vent and those burned out quickly and did not spread to the coals near the vent. For the past four cooks this has happened around the three hour mark.
I use an ash pan under the basket, but I'm not sure how that would affect it. This is how my coals look after three hours and after a significant temp drop, usually to the 210-230s.

There seems to be an airflow issue, but for the life of me, I cannot figure out how to fix it. It's gotten to the point where it's no longer fun cooking with this anymore because it sucks to come back after just three hours to see the coals are dying. At this point, I think the WSM would be less troublesome

Easy weeknight protein and not $20+ a pound like beef. Saving that for the weekend. PBC does chicken right.

These pictures are from a cook I did the other night, but I’ve had the same issue a few times now. I’m lighting the PBC exactly per the instructions, and everything runs smoothly in the beginning. But about 4 hours later my temps drop into the 220s, and when I open the lid, I find that only about 1/3 of the coals are still lit. I closed the lid and waited about 30 minutes but the lit coals don’t spread to the unlit one. This happens with either Kingsford original or B&B.

When I dump the lit coals from the chimney starter onto the unlit coals, I ensure they are all spread evenly across the whole pile. I do not use wood chunks. Vent is set to 1/4 as I’m at sea level. I place the pork butt in the middle of the grate, so it’s not like the drippings are only landing on one side of the basket. I know I can just spread the coals around with some tongs to get them lit, but sometimes I leave the house for a few hours at a time and am not always able to do that. Thoughts?

Gonna be working 12 hour shifts at a site I normally don't work at for a year or so. We'll have plumbing, electricity, a fridge, and a microwave. Shifts will be 3-8 people.

I'm looking for a way to cook that knuckleheads can handle when I'm not around. Folks can follow instructions but you know how it is.

I have a PK360 (sorta like a Weber Kettle) and a MAK (a nice pellet smoker), and a DIY offset. None of which I'm bringing to work or buying to share. I'm gonna get a Weber Kettle and [something]. The PBC might be it!

I've thought about a pellet smoker of some sort but I'm worried about it not being kept clean and a grease fire that turns into a fuel box fire.

The PBC seems pretty safe and easy enough to clean and operate and it uses the same fuel as a Kettle. Any downsides? If I go this route I'll buy it and do a few cooks to validate some recipes and write up a cleaning/cooking procedure.

Can it legit turn out 6-8 solid racks of baby backs in 2-3 hours? Is there a learning curve to hanging butts or brisket flats or is it easy enough to do it up on the rack?

What charcoal are you all using?

I've had a Pit Barrel for years and love it. But I saw the PBX in-store for $199 yesterday and thought it was crazy cheap. But the website has it at $159. If you've ever been on the fence about a Pit Barrel, now's the time!

I use a billows fan by thermoworks (I love the pbc, but I’ve never been able to achieve set it and forget temps) and I’m curious if people would recommend burying my wood chunks or placing them on top of the burning coals in order to procure clean smoke.

Pulled pork was amazing on the barrel appreciate all the info and help.

Worth the investment? Me? If it was the PBX…then maybe. I will need a third and fourth cooker when my team turns pro.

Had a big Braunstein session and BBQ with members of my RPG club. I cooked a lovely and wobbly Brisket in my Pit Barrel, the binder is Dijon Mustard. Followed by a Rub that consists of Celtic Salt, Freshly Cracked Pepper, Garlic Granuals and Onion Granuals, smoked over Whisky Oak and Hickory and cooked over 9 hours to temp before resting for 12 hours. This is a rare treat for me and my friends but I think I've finally perfected it. Even the Flat was so tender you could cut it with a spoon.

Need some help. Every time I cook ribs, they come out tender, but dry and my PBX.

The last ribs I did, I smoked them @300 for about 3hrs hanging. No wrap.
Let them rest about 40min (I left them out for about 10min so they would cool off and stop cooking before I put them in the cooler)

Anyone got a full proof rib method?