First Cook - Pit Barrel Cooker

Here is the First Cook on my new Pit Barrel Cooker! I am so excited to have this new toy in my backyard. Join me as I complete my very first cook on it and so you how easy it is to have competition style BBQ in your backyard for an very affordable price!
Check out these videos too:
Unboxing the Pit Barrel Cooker: • Unboxing the Pit Barre...
My Fav Accessories for the Pit Barrel Cooker: • Pit Barrel Accessories
Buy Me a Coffee: www.buymeacoff...

[@hilltopmachineworks2131]

I just got my PBC and getting ready to do my first cook. Pretty excited to try some ribs.

[@ChefDez]

Have fun with it! Ribs are awesome!

[@karatevideosandmore7685]

Great job.....I love mine.....thinking of getting the 55gal. one. If you want Long cooks 12 hr. plus....get B&B Char Logs, break them up in 2-1/2"-3" lengths, add wood chunks with them and it will give you that amount of time at between 225°-275°......trust me I'v tried every fuel. This works the best AND the temp stays consistent.....have fun

[@ChefDez]

Thanks so much for the advice!

[@twinheatingairconditioning135]

The bottom of the ribs blacken and get over done. Smoke for 2 1/2 hrs. Pull and wrap. Finish in oven.

[@ChefDez]

Good tip! Thanks for watching.

[@robbytrevino8139]

Can’t wait for more awesome cooks

[@ChefDez]

Thanks! They’re coming…

[@karatevideosandmore7685]

Oh....the way you set the Initial Temp you want it to keep (and you can get down to 225°) is how hot you get those starter coals ....hotter they are the higher the initial temp....you can cut the airflow at the intake a little from the set opening to keep a low temp to. These Char Logs burn HOT(they are very dense) so keep that in mind, but they burn ultra consistent. Look up cooking with Ry.....he has a way of using a coffee can cut out for starting the coals....I use it and it works for consistent uniform burn.

[@ChefDez]

👍

[@karatevideosandmore7685]

Here's the link to the Coffee Can hack:
ruclips.net/video/nx_vhfVgHCU/видео.html

[@ChefDez]

@@karatevideosandmore7685 Well that makes a lot of sense. Thanks for sharing that.

[@karatevideosandmore7685]

@@ChefDez 👍🏻

[@guyesmith]

Yum

[@ChefDez]

Thanks for watching!

[@BBQ_JerrY]

Or u can salt and rub the racks for overnight brine. Dont need a binder

[@ChefDez]

Thanks for sharing & watching. Didn't have time for overnight brine.

[@donmyers2953]

I never saw you add any wood for smoke. So is that just dirty smoke, and did it affect the flavor of the ribs or is a that the nature of a barrel smoker? In the video it also appeared that the bottom portions of the ribs were blackened. Is that that normal in a barrel smoker with it being so close to the heat source? Just curious looking to purchase

[@ChefDez]

Lump charcoal is 1 ingredient = wood. Since the bottoms of anything hanging are closer to the fire, that part always gets cooked a bit faster. For the price point of a Pit Barrel, and the volume of food it can hold at once, you really can't go wrong.