The Pit Barrel Cooker Really Is A "Set It & Forget It" Smoker | Pit Barrel Cooker Review
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- Опубликовано: 10 мар 2020
- We walk you through the Pit Barrel Cooker top to bottom and side to side.
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I've had the PBC for over a year and LOVE it! I take a piece of heavy duty aluminum foil and shape it around the inside bottom of my cooker (don't block the air inlet), fire up the cooker and smoke away. Then the next day when the coals/ash are cold, I lift out the charcoal basket and fold the foil around the ashes and toss the whole bundle in the trash. Easy peasy!
Love that idea!
I do the same! It’s great.
Aluminium roasting tray. Can be used multiple times.
Great review for sure.
I just picked up a PBX 22-1/2" model today on sale for $199. I have not seen a bad review anywhere and everyone loves them. I cannot wait to try it.
Nice! Where did you find it for $199?
@@Alpinestarzzz Academy Sports
@@Alpinestarzzz Academy Sports
I've smoked turkeys for TG every year for the past 5 years. Because we have a big family, I've had to get 20+lbs birds, and got the hanger for it. I cannot say enough times how incredible they have come out...every time. It's a DEFINITE must for whole chickens and turkey.
Just got 1 for Christmas. Been wanting it for years.
@@DaMurph I too just got one for Christmas as well. Been looking at tons of RUclips videos on this PBC (from backyard smokers as well as the professional pitmasters) and reading MANY reviews on it as well. I am very EXCITED to try this out this weekend with some ribs as well as some chicken quarters. Hope you have great success on it as I. Blessings!
Don't use the rods unless you're hanging the meat. Use foil plugs to control the air. Cowboy cook Kent Rollings uses this method to perfection.
I saw a guy use round magnets to cover the holes, he also put an adjustable vent in the lid.
Silicone wine corks works amazing too.
This! Duh! Lol
So the only con is he didn’t move the bars and didn’t get the right hook for a Turkey? 🤦🏻♂️
Nice clear review. Rocking my PBC for 3 years now!
Awesome! Keep that smoke rolling
Great presentation ❤
My brother I used to sell these at ace hardware! Preach the good word good sir!
Been seeing people hang whole briskets and cook them in half the time. That has me sold and I want one asap for this summer
You can also control airflow by pulling rods out to make the cook hotter
Had mine for 3 years now ... love it ! Good review / honest ... I do everything on my PBC ! Buy one and you'll never look back.
Right on David.
I love my pbc.. I just cooked some leg quarters, chicken wings, and mac and cheese. Man the flavor was good!!
Love mine.... recommend it to anyone, worth every penny
Excellent review.
Use the snake / coil method. You get a lower cooking temp, but for a much longer duration. Great for ‘low’n’slow’ things like brisket or super-juicy turkey.
Use a foil roasting tray under the ash basket to ease cleanup.
Block off the rod-holes with either a plug of foil, or for regular use a few short bolts.
Excellent review David. I am looking forward to using mine.....
Thanks for the comment. They’re a lot of fun to use. Enjoy!
Great review!
Thanks Paul. All the best!
Love the rebar!!!!!!!!!!!!!!
Good review bro. I like the hook hanging technique for this drum cooker. Seriously considering adding it to my stack of cookers. As with any type of outdoor cooker/smoker, they all dont cook the same. It's a good idea to do some practice runs to "calibrate" it for your desired results (and the brand advertised results). . Examples: kamados use far less charcoal than your typical offset smoker. Also The type of charcoal plays a big factor.....lump Mesquite burns hotter than oak charcoal. Vents management varies between grills. They are all fun to "play" with on a weekend Q with some cold ones !
I like the way you're thinking John. It's hard to beat the Pit Barrel Cooker for the price and functionality. I upgraded to The Pillar cooker last year, and it's been my go to barrel cooker. I'm loving the door in the bottom with the slide out firebox and removable ash tray. If you want to check it out, you can see a video I did on it here: ruclips.net/video/lyIQADA3bdE/видео.html
best pit barrel review
Thanks.
Orderd mine today. Thanks for the great review!
You can get me one I can’t afford it
How do you like it so far. I just ordered mine today
I love mine. I made ribs,pulled pork, pork tenderloin, salmon, meatloaf, chicken on the pbc and me and my guests always enjoyed the food very much. It sometimes gets a little hotter then I would like. This can be solved by folding some tinfoil around the holes where the rods go in. There are 4 holes in total so you gotta figure out how many you need to wrap to get them temp you like. But thats part of bbq if you ask me. I am sure you won't regret buying one. Enjoy!
@@derbomber4589 thanks a lot for the tip.
@@derbomber4589 Did you get any additional accessories with your pit barrel? Are there any you recommend?
I’m definitely getting: the cover, ash pan and the10” skewers
I am considering: extra hooks, hinged grate, turkey hanger, ultimate hook tool
Thank you
I cooked our Thanksgiving turkey using the poultry hangers for the first time this year. Came out AMAZING!
With respect to charcoal flavors, you'll only have that problem after initial light off. Once you've got it running, the lit briquettes pre-heat the unlit briquettes and virtually eliminate the bad flavors once they start to take off. This is similar to preheating wood splits on an offset.
Great review you did. I have a pbc and love it. is the brisket as good on the grate vs hanging it?. Hung my first one with 3 hooks. Would like to try on grate. What is your opinion??. Keep up the good work.
I watched a vid where a guy hung his brisket first, let it go to the first stall and wrapped 1 hour into the stall in butcher paper, then laid it flat on the grill top for the remainder of the cook (to 205°). I did the same and the brisket turned out ridiculously good. Be sure to wrap the brisket in a towel after it is done and let rest for a minimum of 1 hour in a cooler to let the juices do their magic!
I do the same as the commenter above, on the rack after the stall and wrap.
I have had mine for two years. I got it around Christmas time and really just used it when it was cold outside. It didn't hold the temp like so many have stated. By the time, spring rolled around I was over it. I let it sit without use for the last year. I just recently added a thermometer so that I can tell what it is doing. I also added a vent on the top. I'm going to try it again soon when we get a somewhat warmer day. I was able to cook some ribs and a brisket that turned out good, I just wanted to give an honest opinion of my use. I get the simple cooker marketing, but I really wish it came with some way to tell how hot it is for those times where something isn't right.
The cook temp really depends on the draft setting on the bottom, and that setting is dependent on your cooker elevation. I'm at 1500MSL and have the draft set 1/4 open. I can get 250-300 for six to eight hours and I've never had a bad cook at that setting.
Operator error….people are using these things in snow with no issues.
I’m hoping to buy one of these next month
They’re a great smoker! If you like a lot of vertical hanging space over charcoal, this unit is a great match for you.
They need to put little circle shutters that can swing out of the way to use the rods or left cracked when you don’t need the rods.
Sounds like a great idea
Lowes-- 4 1/2 inch bolts, nuts and flat washers- install loose 1-2-3-4 as needed to regulate draft-heat... rebar gone.
Nice idea!
I love mine and I'm wanting to purchase the PBJ
What’s your favorite thing to cook on it, and what makes you want the junior? How would you use it differently?
Don't really have a favorite but I like the fact you can hang meats. I did my very first turkey for Thanksgiving last year and it turned out great. The PBJ would be easier to get in my car and also not use as much charcoal
I wonder How can you use lump charcoal in it instead of kingsford charcoal?
I have a question, I'm relatively new to the smoking game and I'm looking to upgrade out of my standard weber kettle that I've been learning on. I plan on getting both but about a year apart from one another but I'm trying to decide between a Weber smokey mountain and the PBC I want something that I can fire up for the first time and give me good meat but also something that I can continue to learn with and get better working with. What does the bbq lab recommend
I've had great experiences with the Weber. Leave the bottom vents wide open. Use the top vent to control temp. Get the offset racks for indirect cooking. I also have good results with cherry wood.
Get the PBC! It's so easy to use. Just follow the directions on their site. I'd never smoked meat before (69 year old woman here), just grilled. Ribs came out so perfect the very first try that my husband said, "Next time, don't make any sides, just ribs." At first I tried to monitor the heat and meat temperature like all the smoking sites say. Now, I put my ribs on and don't even check them for 2 1/2 hours. Like PBC's video says, look to see if the meat has receded from the end of the bones about 1/4 inch. If so, mop with BBQ sauce and hang again for 30-45 minutes. Pure heaven.
Actually, those are not "reinforced bars", they are rebar which stands for "reinforcing bar"... They are used to reinforce concrete, but that doesn't mean that they themselves are reinforced... Call it semantics if you wish, but there is a difference... And if you find them to be in your way for certain types of cooking, then just slide them out and don't use them when you are doing that sort of cooking...
Back in the mid-1970s, on our family ranch, we used a drum as a vertical smoker... When we needed more space, we used two of them, one on top of the other so that the upper one basically acted as a 55g "lid" for the lower one... The upper one was clamped to the lower one... My uncle, who was a pipeline welder, had built it... After all these years though, I don't remember if he used the open top drum clamps that you normally see for the open top drum lids or some other home brew clamping mechanism... I do remember that the upper barrel had a side door where you could place the meat on racks whereas the lower barrel had steel bars going through it where meat could either hang or could be attached like on a spit and turned by hand -- I don't remember us having electric rotisseries back then... There was a small door in the bottom barrel for adding more wood and so that you could clean out the ashes... The bottom of the barrel also had a few inches of concrete in it so that it would be more stable... Even with the concrete in it, it was more portable than the building on the property that was called "the smokehouse"... Supposedly, the smokehouse had been used to smoke and preserve meats back before electricity came to that area (my great-grandfather bought the land in the late 1800s) -- a bit before my time... For as long as I could remember, that building was in such poor shape, IT *should* have just been burnt down...
I saw a video of a homemade uds where the man found a dome lid from another charcoal grill that fit on top of the smoker giving extra height for turkeys. Just a suggestion for manufacturer accessories.
Thanks,
Al
When not using the rods, what about a machine bolt of the same diameter as the rebar to fill the holes and not get in the way of your cook?
That’s a great idea John.
Remove rod wine cork one or two holes & mine run 225 / 250 temp
Great review, very through. I am considering a drum smoker and like the Pit Barrel. One concern though....If you are using the grate with the rods in place and need to add additional fuel during a real long cook it looks like you have to dismantle everything in order to pour/add additional charcoal to the basket. Seems like a giant pain in the butt (no pun intended). If you are cooking a rather large piece of meat on the grate, you have to remove the rods, remove the grate with the meat and add the charcoal. Do you pour unlit charcoal right on top or do you need to fire it up in a starter then add it? Seems like one of the downsides of any drum cooker unless it has a huge capacity for fuel. Hope i'm not over thinking this but it did come to mind.
I have this smoker, and yes on long cooks I have had to add more charcoal. I did first pre-light with a starter and then added it to the charcoal basket. Just have to time it out so you have the charcoal ready to transfer before you lose a lot of heat.
on long cooks, if you are using the grill, just partially plug the rod holes with aluminum foil.
does anyone know if you can hang chicken leg quarters on a skewer in this cooker for cooking a higher volume of chicken leg quarters?
Thank you. I just purchased a PBC. What happens if you cook without the rebar when it is not in use? Is that too much airflow??
In my experience running it without the rebar means that it will run hotter and burn through the charcoal faster. That method has its uses for sure, but most of the time I’ll run it with the rebar in even when I’m not using them. There are some others who have found ways around using the rebar and keeping the right airflow though. Some pretty creative solutions are out there.
@@TheBarbecueLab Thank you for the reply! My first cook last night was Salmon on Cedar plank, chicken thighs and two pork loins. I like to mass cook. Wife said it was the best salmon she ever had. Surprised me but I'll take it. I need to figure out charcoal portioning. It seems like filling the whole basket of charcoal for a shorter cook isn't cost efficient. I'll learn over time. You're awesome!
@@NicSchilling You can plug the 3 holes after your cook and smother the fire to save the unused charcoal.
should the PBC be leaned every so often? If so, how?
hello, please can you provide me, without haste, this pit barrel measures:
- diameter of:
all holes (inlet and 4 outlet ventilation)
and bars
- distance between basket and grid and between grid and bars
- depth of the basket without calculating the handle
Thank you so much
Hi Stefano, I can't get those measurements for you right now as our Pit Barrel is offsite. Best Wishes!
@@TheBarbecueLab must have been trying to build his own version by using a steel barrel and using all your measurements to set everything else up.
I can understand wanting or needing to build your own but experiment with it and find out where stuff works best and it may take several cooks to figure it out but at least your left with smoked meats to enjoy while your making your next set of modifications. But I don’t agree with trying to take everything from a unit that someone else designed and tested and perfected in order for someone to build a clone for either themselves or to sell, it’s just not right!
Hopefully that’s not the case here but if it was, you handled it well. Take care and be safe out there
How juicy/ tender is meat. How dry is the meat. Chicken/ brisket . Any help appreciated.
I’m new at this.
Could you wrap foil over the top if a Turkey is too tall for the lid?
I suppose you could, but i'm not sure how it would work to keep it tight and still allow for the air vents to do their job. I feel like the air would vent around the foil instead of the designed vents, but someone should try it and report back on if it works. If anyone does, let us know how it goes!
Can you not remove the bars if you want to cook on the grate? Deciding on my next smoker
There are a couple of work-arounds if you want to cook without the bars in. Quite a few people use flat circular magnets on the outside of the holes to set how much exhaust air you let out. The reason to leave the rods in is to restrict air output, and if you leave them out, it will run much hotter as so much more air can escape. A couple of cheap magnets solves that. It’s a great cooker. So easy to cook with, and that charcoal bark is on point.
Hi,
Does it make sense to get a PBC when I have a Kamado Big Joe and a Traeger Timberline 1300 pellet grill?. Could PBC be better than those?. Thanks
This is a great question. There’s a reason that competition bbq cooks use drum smokers and offset smokers. The drum smoker has the benefit of the meat juices dripping onto the coals with a significant enough distance between the meat and the fire that the meat doesn’t burn up. Trying a direct fire cook on a Big Joe just doesn’t have that distance, so you have to use a diverter plate, negating the juices dripping into the coals and returning to the meat as meat vapor. That’s the reason I like having a drum smoker around. They get amazing results for very low effort. That’s why I have a drum along with my pellet and Kamado cookers.
@The Barbecue Lab Thank you for taking the time to answer. I will consider to buy one. Good job!
Best investment ever it never let me down if u dont like it dont buy it
Glad it’s working for you! We love cooking on ours.
Could y’all compare this with the Oklahoma Joe Bronco? I’m torn on which one to get. Thanks
That's a good idea Derek. I don't currently have access to a Bronco, but if I do, you know i'm going to get out the camera.
Hey BBQ lab this is Joe Green from Texas me and my fabricator are making a pit barrel 55 gallon drum smoker need some help on this would you please tell me what size diameter of the holes that the half-inch rebar rod goes through also how far down are the holes from the top of the barrel and also how far apartAnd also from the top of the barrel how far down is the rack this would help very much enjoy your channel your new subscriber Joe!👍🏻
Hey Joe, thanks for watching! I have the Pit Barrel on loan right now to a friend, so I can't grab those measurements for you, but maybe someone who's watching and reading this might be able to weigh in with that info for you. Have a great day!
If your fabricator needs to know what size holes a 1/2” rebar needs to fit thru then it’s time for a new fabricator.
I’m sorry Joe, but seriously, no offense, but not everything in life is rocket science and there’s just basic info a fabricator should know or be able to figure out in 2 seconds.
If you want this companies design enough that your willing to copy it,
Why not just buy one from them ready to use. Obviously it’s not a financial issue since you have a fabricator working on one for ya.
Just curious?
I prefer cooking with real wood. Does the PBC give you real smoke flavor by using wood chunks on top of the coals? Also, how do you smoke a full size ham? I'm assuming the grate is too close to the lid for a ham to fit.
How long can you cook @ 300. Do you need to add coal throughout the cook? How easy/difficult is it to add coal during cook?
I haven't done a cook where I've needed to add coal yet, but it would be as easy as pulling the grate up and dumping charcoal into the burn basket. Haven't tried a brisket on it yet since I use my Lone Star Grillz for those, but ribs, chuck roast, chickens and more are easily done on a single basket of coal.
Had the same question. My thoughts were using a Half grate and then you just have to drop them in instead of moving the meat.
@@fairviewhomestead you could certainly use a half grate. I don't find it too difficult to pull the whole grate up during a cook, so I don't think it would be pretty easily managed with the gear you get in the box.
What is the recommended charcoal briquets?
I would go with B&B charcoal. Look up Flying Smoke, he does a lot of good charcoal videos.
Kingsford work best. Don't buy those fancy expensive ones, they burn too fast and too hot. Throw a few chunks of your favorite wood (the big pieces) on top, and you're good to go.
I’ve had endless trouble with my PBC. I’m only at sea level and it runs at 225-250 max and no hotter unless I crack the lid open (which takes it to about 350 which is too hot). I’ve tried opening the intake vent more but this doesn’t seem to have much of an effect - only cracking the lid helps.
I live in a pretty cool (maybe 60-70F normally), humid environment so I don’t know if that is why it won’t work. Would you have any ideas of advice to get it to run at the 275 temperature it’s meant to run at ?
Wow where do you live???
@@Emivioricomex UK
Thanks for this text. I'm at sea level also!
@@Emivioricomex I bought some new charcoal for it in case that is the problem. I’ll try remember let you know if that sorts the problem.
Sounds like you need to modify it. I built a UDS a couple of years ago and found the same issue. I made a hole on the lid with an adjustable cover similar to that on an offset smoker. I regulate temp easily with it. One key is to place the hole on the lid at the opposite side from the intake hole. It works for me, and this is only a suggestion. Look into it. Good luck!
If you’re not using the rods just leave them out while using the grate.
I know it’s dumb question, I’m just confused about hanging stuff like ribs. Wouldn’t it fall down eventually getting tender?
Yes if you leave on too long the ribs will fall off. But that is much after they are done. If you want you ribs fall off the bone then you use two hooks kinda like a daisy chain. The are RUclips videos showing how to do it.
I bought one today $500 I live in Australia
How do you like it so far?
if you're using the grate why leave the rods in at all? They won't be in the way if you leave 'em out...
Why is it important to keep those 2 rods in the way if not being used?
4:43….. yes…. Obviously lol
Couldn't we just use magnets to cover the rod holes to adjust heat when not using the rods?
Yes, I learned about that after we shot the video, but that’s a valid way to control the temp.
How long can it stay at 425F ?
This cooker isn't designed to get up to that high of a temperature let alone hold it that high.
@@aldo-228 Thank you for the info.
@@HOUSCOUS..if you are on the fence with the Pit Barrel..I can tell you it is a freaking fantastic Rib machine. I've had mine for over 5 years and it will turn you into a professional rib man! Trust me..
Why don't you just remove the rods when using the cooking grate?
My experience removing the rods is that the temperature just continued to get hotter and hotter until the charcoal was burned out since there was too much airflow. I've heard of people putting magnets on the holes when they take the rods out to cover up a good portion of the hole so it doesn't get away from them.
Is there a way to save the coal if you do a smaller cook rather than to let it burn out?
you could save the coal if you shut off the intake and the vent to stop any air from getting in or out. I've seen people use magnets for this. They'll take the rods out and just stick a circular magnet to each of the bar holes and shut the intake vent at the bottom to take away air from the fire.
So you don’t need to turn over the meat ?
I suppose that depends on what you’re cooking on it. Anything I’m hanging, I never turn it over. Cooks the same way the whole time. If I have something on the grates, I’ll turn it if it’s a hot and fast cook.
I hang my turkey using 2 of the regular hooks in the breasts. Like your stuff
Great idea!
Do you have to put the rods in if your not using them?
You don't have to, but it will increase the airflow significantly and raise the temperature of the smoker if you don't put them in.
@@TheBarbecueLab makes sense, thank you!
can't you just leave the bars out when you are using the grate that way you don't have to move them out of the way every time
That’s what I was thinking.
Check out Cowboy Kent Rollins using this cooker. Shows how to help control the heat while plugging up those holes.
Want one but their own website says it only lasts 3-5 years. Seriously?!
I’ve had one for three years and it’s like new. Stays outside in the open in Florida rain or shine, no cover.
Always clean the ash out it will last way longer
Wth leaves the bars in when using the rack? 🤦🏻♂️
But set and forget is what I do with my Weber. I fire it up and walk away for at least 2 hours, don't even think about it.
All they have to do is increase length on the barrel itself turkey problem solved ots simple.
At least for me, I can't afford a 400 buck smoker without tax lol
In case you're a veteran or active military, they do offer a discount. Also, they offer discounts for state employees, teachers and more and you can learn more about it here if you're interested. pitbarrelcooker.com/pages/govx-id-military-discount
You can cook without the rods in the cooker...
y cant u just leave the rods out
Too much air flow burns out the fuel supply too quickly
$400???
I’m not fan because $399.00 is alot for a drum. Plus it don’t have wheel. If I’m traveling I have to wait to let the drum cool down before putting it in my truck
Millions would disagree
300 dollars.....for a barrel
$500 nowadays
@@MistahJMix true
Affordable price?? Diy version is $60 this is $400 thats nowhere near affordable. A tthat cost ill just get another pitboss
I have had my PBC for two years. I have cooked baby back ribs, prime rib and one brisket on it and I will say that all came out tasting great. The bottom rib or two will definitely get over cooked if you hook and hang them whole, so I learned to cut them in half to prevent burning. I cannot say that it is a "set it and forget it" smoker. The web site says to start the fire and hang the meat immediately. I have had to pour water on the coals to cool the temp down because it will get to 400 degrees plus using their directions. I have learned to reduce the number of lit charcoal at the beginning, then using the lid to try to get the temp to a good cooking temp. Having said all that, I do like the smoker. As I said, the meat will taste great. All my guests have liked it.
@@johnthomsen1815 you go to WAY too much trouble. Just hook your ribs further down and let the top flop over a bit if your bottom ribs are burning. All of the temp issues average out and give you great ribs.
Intro music is waaay too loud!
That's no smoker
Take your overpriced barrel cookers and put them where the sun don't shine
Sounds like that would hurt.
I just baught a gently used one for $50 at a yard sale. Hooks and everything.