Pit Barrel Jr Smoked Chicken & Ribs
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- Опубликовано: 8 сен 2024
- First cook with the new Pit Barrel Jr. I smoked two whole chickens, a rack of baby back ribs, and some conecuh sausage.
I'm really liking this little smoker. It's pretty simple to use and it doesn't take all day to cook some meat. The taste is great!
Pit barrel website: www.pitbarrelc...
Check out there videos. Lot's of info right there on there product.
Love my PBC. Don't have the Jr. I would try running the temp cables through the holes with rebar. Even a slight leak in your lid can cause a spike in temperature. Have fun with the new cooker!
Thanks Adam, that looked great. I am a Northerner (from Pennsylvania) and although I love BBQ from living in Texas for a few years, I just never got the hang of doing it myself. The Pit Barrel Jr. looks almost foolproof, I think I am going to get one of them.
Wow. The smoke pouring out of it looks great. I want one!
I don't know what the past was like, but if there was ever any doubts, then I think you can just go ahead and lay them to rests, because you seem to be living a great life that you've made for yourself, and by all accounts, you are humble and grateful for it all when you stop and smell the roses. Enjoy, and thanks for sharing.
I am finally at a very good place in my life John. I've gone through hard times but things are finally settling down.
When it comes to food, there ain't no happy like a big fella happy. Looks awesome.
I have to stop watching these videos when I'm starving.... I just makes me all he more hungrier... yummmmmmm!
Forgot to comment on the chow! Looks great! What a selection of meats! although the prices are a bit high, the quality looks to be high. You can pick between Choice and Prime. Hard to find prime around here. 'You can buy good quality oats for your horse, or you can buy oats that have been through another horse.'
Nice job. Now I’m hungry! Thanks for sharing.👍
Adam, an old chef's trick to keep the cutting board from sliding around. Take a paper towel, wet it, squeeze it out, then lay it flat on the counter top and put the cutting board on top. Won't slide, guaranteed! Hope you liked the yellow t-shirt from the Bar-Z. Jon
Railfan 439 Thanks for the tip!
Good Video. Thanks for sharing. Just got my PBC today. Cooking some chicken and sausage tomorrow.
You’ll love using it!
I wish we had stuff like this in the UK. Great stuff Adam. :)
I bet they will ship you one
The weather here is always dire! Nobody wants to be outside!
Simon Hills the weather here isn’t always dire and it’s always fun to cook outside ! Just got to go with the flow !
the great thing about smoking is once u get it figured it out its one of the laziest ways to cook in the world and yields incredible results. just make a lazy day out of watching some football, drinking some spirits while bbq'ing up various things from sausages to pork butt. checkout alton browns electric smoker how to. very simple to buy those items in your country id imagine and can yield great results for very cheap. not only that but you feel fricken manly as all hell afterwards. theres something primitive and awesome about it
Simon Hills I use to live in nyc. And even in the winter months, if we got the craving for a bbq, we went out and bbq. You gotta live in the moment bro. Life and time is like a flowing river, the water that passes you is gone forever
BBQ...bestest food in the world...the one thing that will never be offshore'd. LOL Enjoy your new smoker!
Simple neat smoker. Can’t beat the igrill2 for temp monitoring. Enjoy you guys
good video. thank y'all
Great Video! Thanks for sharing your experience. Makes my purchase a little more confident since I wasn't sure about it.
Also, how far were your ribs from the coals? Did they burn at all towards the bottom for the ribs?
Been a while since I did those, but I normally cut the racks in half then hang them.
Looks super easy to clean too. I got an electric smoker and it's a PITA to clean up after.
thechosendude agreed!
Nice !!!!
You and Abbey are awesome.
I was worried that the PBJ would be too small, but after watching your video and how much you stuffed it with, I'm sold. TY!
Good video. Abby does a good job with the camera. It always amazes me how many people can not aim a camera but she does very well.
Who knew about his new channel? Glad I found it .
Bloody hungry now. Great video guys!
Enjoyed Adam, love the black cat!
ATB, Robin
ROBRENZ Her name is Lola, real sweet cat. Very vocal!
Great! Thank you both.
great stuff, Adam & Abby. The prices in that store are certainly upscale!
LOL....sometimes its a real nice break from the typical Walmart frustration shopping.
Try living in New York state. I wish the prices were that low. That meat dept. Looked real nice.
I agree. Wal-Mart is a nightmare. It's like walking into a retarded kindergarten. I stopped shopping there three years ago and I haven't regretted it a bit. I've paid more for stuff but I'm not treated like a retarded criminal where I shop now.
Invincible Osprey
The only meat I check out in Walmart is brisket. Normally they have this select but once in a while you will find nice choice briskets mixed in at the same price $1.96 a pound. I bought six a couple of months ago while most people looking didn't know the difference. Blue writing on the Cryovac is choice while black is select
@@AbomAdventures Yes, very true plus you get employees who will help get you what you want and if its not on the shelf they will find it in the back room or slice you a perfect roast or steak anytime.
Love the be nice or go away sign
Cool Video!! Thanks for sharing!
Great video.
Thanks for the video Adam and Abby that really looks good 👍👍👍
That's really impressive there Adam.
Excellent video Adam I am sure you are now looking forward to many more. Nice change from machining. Regards, Ted.
Now I am starvin like Marvin !
draught is pronounced "draft" looks good and simple
Great video! I have been eyeing the Pit Barrel Cooker for awhile. That chicken just did it for me. I have to get one now!!
Looks like a nice simple way to smoke!
Nice looking little barrel
Great first cook on the Pit Barrel Jr. Adam! It all looked perfect. Amazing how much meat can be cooked on this little pit using the hanging method.
Yep it turned out great and I'm really liking how quick and simple this pit barrel is. Thank Rus!
Nice video, food looked great. Interesting to see Abby's kitchen. Mine is very similar but I need a new cooker. I like stainless steel but was not sure how it would fit in with the old style cupboards. Now I know!! I'm ordering right away. Thanks .
Hell of a market there. Very nice. Cute, classy lady too.
Love the cat we want more please
You’re the best ….. Thank you Adam & Abby
Going to buy one now!! Thanks!!
I always enjoy when you show the prices and the different products you have available there. Enjoy comparing it with what we pay here for stuff.
That market is a little higher then some of the other stores, but they have things you don't find as Walmart.
Yep, that happens here too. Just for comparison, we pay the chicken 0.90 dollars the lb. I don't know if just converting the currency is correct, maybe there are other calculations to make a fair comparison, like income or something like that. But in general, the prices of meats, chicken and pork here in Argentina are half of what I'm seeing in the video, but again, it might not be accurate just to compare directly. Cheers.
Seams to be a fairly decent smoker grill man. Like u said cooks fast tho, but still might need to grab me one of them. Damn Abby's family is lucking out for dinner tonight. Great vid u two thanx. 👍
Chevy 1 Yea her Dad was amazed at the bbq!
Fresh Market is a great store. Unfortunately they closed the one by me. A bit pricey but the quality is awesome. Love the video, making me hungry!!
Yep some of the stuff is more expensive but I love the clean and personal touch they add.
New sub here. Enjoyed your first cook on the PB Jr. Like the chile peppers in Abby's kitchen too. Oh, and Kitty! ~brian
looks great Adam , Thumbs up man !
Nice cook I just picked up a pit barrel
I’m in South Florida and every Tuesday at Fresh Market, ALL ground beef and chicken are on sale.
Had to rush right out to my local market!
Thanks for the review.. Been waiting for one on the jr.
That looks like it is good eats and easy to do. That is a great way to cut up the chicken into halves.
We have a Fresh Market here in Bloomington/Normal. I stop by every so often for a sushi tray.
P.S., Abbey had to enjoy that Iron Bowl game.
I love my PBC. One thing, I never use a temp probe for ribs. I use a temp probe for pork butts.
I just randomly clicked a video and was like: -"I KNOW THAT VOICE!"
Subscribed!
Awesome, glad to have you here as well!
Great video man. The food looks amazing.
That's one hell of a meat counter
Mouthwatering :D
Don't you know I'm dieting? Man that feast looks a whole lot better than the low cal beef stew I ate last night. Seriously Adam, thanks for your videos, in a shop or not, and have a great weekend. BTW I'm still waiting on the chainsaws..... lol
Bill Elliott Man I forgot about getting them to you but I still would like to! Let me dig them out.
Hey, Adam sharing is caring.. cuts a slice ..chomp .. none for you sweetie... nom nom... Did you get the shot..🤣😅
She doesn't eat BBQ
Whaaat?
The reason it cooked faster is because you ran the wires over the lip of the barrel. It raises the lid just a bit drawing more air through and causing the fire to burn hotter. It's not wrong, just different. Incidentally, I learned this when I got my first PBC and smoked a brisket in three hours. I couldn't understand why it was cooking so fast until it dawned on me what I'd done.
Nice video
What a fun video Adam and Abbey! How about having Abby try it out first? It is her place after all.
She does't eat BBQ.
I would just be curious to know what your ambient temp was, and if remains consistent through your cook. I have a pit barrel cooker and I always monitor the ambient temp because the temp on mine is always all over the place
I can almost feel the smoke and meat on my tongue!!
We get steaks at Fresh Market in Sarasota. Great quality. Little spendy. War Eagle.
Great video man. Can anyone here tell me why food is tasting like straight charcoal? I am using the PBC JR, thanks, any advise is appreciated.
Watching this as I’m wondering if I really need an og pit barrel or a junior. There’s 6 big appetites and then my little almost 2 year old granddaughter. I think I’d only regret it if we had people over which if I’m honest doesn’t really happen.
Nice market
Awesome cook bud! I've learned that running my probe wires thru the rebar holes instead of thru the lid opening creates less air flow...... thus the PBC operates not so hot.......as advertised. I love my PBC! Glad to see more videos! I'm subscribed now!
I did that on my last cook the other day and did notice a difference in time. I'll continue to play with it and see what works best.
Your cook was probably a little faster than you anticipated because your thermometer wires did not allow the lid to seat properly. You should put the wires through the rebar holes, it makes a difference. Also, with your ribs, if you put the hook three bones down, that would be sufficient to keep it off of the coals. Looked good!
I didn't think about running the probes through the vent holes until after I had started the cook, but that's what practice is for. It'll be interesting to see if it makes a difference though.
There is a learning curve to everything! They mention often the importance of making sure the lid is tightly closed, so I imagine it does make a difference. Good luck and have fun!
I love Fresh Market!!! Head to the left rear corner and get the fresh baked COOKIES!!!!!!
The Photographic Auditor Man I’m supposed to stay away from stuff like that. 😔
Abom Adventures Yeah, me too. When eaten in a dark room, by yourself with no witnesses, there aren't any calories present.👍 The chocolate brownie flavor is da-bomb!!!! Kinda like drinking a diet-coke and eating a snickers bar, the positive and negative offset each other.....no calories.
Dear Adam, please include the details of times and temperatures when you are cooking. Similarly when you are visiting historic sites please mention dates and people so that a Limey will have a better idea of the sites historical and geographic position. I'm looking forward to watching Mr. Zerber and crew again.
god i love Bbq. love your new channel adam. does it say not to soak your chips for that smoker? if not try soaking them for a couple hours before hand.
was that conecha sausage fresh or pre smoked? I have a buddy that lives in Daphne Al and when ever I go down or he comes up I stock up!! tha is by far the best sausage in the world in my opinion, I live 5 min from lake Michigan in north west Indiana.
I want smell-a-vision lol...
Conecuh sausage is the best. I some of you northern guys don't know about it, please find a way to get you some.
Are/were you able to get a full rack of ribs to hang vertically without hooking them nearly 1/3 of the way down?
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
Yea let me go work on that for you..... or just buy one!
Abom Adventures in Italy it is impossible to find it! If you can tanks if not thank anyway
I already have a Weber kettle master touch for searing and grilling. But I want a smoker now, would you folks recommend the PBC jr or Original? I typically cook for 2. But on weekends I usually cook for 4-6 at max.
Jr
Yummy!!
Adam if like Guinness you need to take a trip to Dublin Ireland and drink a pint of the proper stuff and I bet you will not drink the bottled stuff ever again 👍
I'm sure I'll get to try that one day
I concur. For me it wasn't Ireland but England five years ago but I haven't drank a Guinness since.
Martin Moore Amen to that Sir!
First, again 😁
Edit
Makes me wonder, were you just tasting the chicken and ribs or actually eating?
The tasting never ended sort of 👍🏻
I wonder also how long the paint will last on the barrel considering the heat.
I just tasted, then ate some later on. Half of that cook was for her family so I delivered it to them after that video.
That is a commercially built ugly drum smoker. That was the first smoker I built. They work very well.
They work great Bill! 👍🏻
What camera and mic setup are you using? Nice video!!!
What was the cooking time? I didn't catch it in the video.
I am a big guy as well and enjoy cooking on a camp fire any chance I have, but I have always said that a quality piece of meat doesn't need any spices so I would never cover the meat with stuff like that. You should give it a try because you may be surprised at the natural flavor that comes from a prime cut and just the natural seasoning from firewood not charcoal. On a side note the spice industry was so large back before America was discovered because they didn't have refrigeration and the meat required spice to hide the nasty flavor when it began to rot. Just food for thought. Great Video.
hi, what kind of glove did u use for bbq? a link to buy? thx
How did the sausage taste? It looked good. You guy's are awesome.
Man that was the best damn conecuh sausage I have ever cooked!
Hey Adam, Great video as usual. Very interesting product. I do have 2 questions that may have been asked and answered but I can't find them. Roughly what was your cooling time and how did you light your charcoal?
Cook time was about 1 1/2 hours on the chicken and ribs. I filled the basket up level, put a little bit of lighter fluid on them, set the basket in the barrel and lit it.
Abom79 so the fluid burned off. That’s great. And really not a long cook time. I was thinking it would have been a whole afternoon.
Having the wires run under the lid may have affected the cook time actually. I'm going to run them through the vent holes next time and see if changes the time. Even if you need to speed up the cook you can crack the lid to get the coals hotter. No worries on the fluid, it burns off and doesn't affect the taste, my opinion.
What wood did you use ?
I might have missed it. Can you comment on how long the cook time was? That charcoal lasted the entire time without refill?
It's designed to burn for several hours on one basket load. That cook was only 1 1/2 hours.
Really cool, Adam; thanks for sharing!
Good video, just cut out the 3 mins of looking at a meat case..nobody got time for that lol For those who came for the Pit Barrel Jr. Review it starts at 6:30
Roll Tide!
I cant for the life of me figure out why they dont include a decent thermometer at this price. Its really a no brainer.
How many handfuls of wood did you use?
Just one small handful, and I found it's better to add them when you light the coals.
Great looking chicken eat the dark meat and use the white meat for fertilizer. LOL
Nice! You guys are cute!! Fat cat...LOL
The chicken & ribs looks done just right ! Looks like you need a larger cutting space...these are wonderful and will last for generations if taken care of:
www.amazon.com/John-Boos-RA03-Reversible-Cutting/dp/B00063QBDQ/ref=sr_1_6?keywords=boos+block&qid=1569455817&s=gateway&sr=8-6
Not so sure the "probe" thermometers are all that necessary but if it yields your best, use them. The instant probe you used will do the job. Most meats cook about right with about 20 minutes per pound unless the BBQ temps are below 300. Interesting smoker/grill. Cowboy Kent Rawlings has them too.
dang you sure know how to hurt a guy on a diet :0
You hung your rib wrong but good video thanks
2:11 Lol "Polish kiełbasa" does't look like real kiełbasa which I can buy here in Poland