3 Year Review of the Pit Barrel Cooker
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- Опубликовано: 14 авг 2020
- In this video I tell you my thoughts on what I like and dislike about the Pit Barrel Cooker after owning it for 3 years.
I have done dozens of cooks on it, and have many videos on my RUclips channel using it.
I also wanted to demonstrate using it, so I cook up a whole chicken as well as a rack of baby back ribs.
So after 3 years would I recommend it, or would I suggest getting something else? Watch the video to find out.
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My Website: www.erikssmokingbbq.com/ 
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I have also had my Pit Barrel Cooker for over 3 years. I cook everything on it. The only modification I've made is to drill one hole in the lid to add a cheap Walmart, Weber, temp, smoking gauge. When I cook, I don't tinker. The Pit Barrel is a set it and forget it smoking system. If you are a tinkerer and need to constantly fiddle with air, coals, etc. this isn't for you. If you want to cook good food in less time with less need to tinker then this cooker works very well. Very simple , great results.
well said, the air intake is set by elevation., you set it once. What does the manufacture say?
Just finished a brined chicken on my Pit Barrel Jr., I’ve had it for a couple of years now, and this thing is a MACHINE when it comes to chicken and ribs.
Good video and review of the PBC. I think part of the reason your coals tend to die off and go out is the way you're starting it. Try spreading the lit coals evenly across the top of the basket instead of just the middle. When juices drip on unlit coals it tends to prevent them from lighting. It's more forgiving when they drip on lit coals.
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You can use a magnet to suffucate the coals, Aiso I installed a vent on the lid and a thermometer. Works great. Total control. I am at 1600m, mile high.
By far one of the Best Reviews. Thank you for taking your time to show us the actual Pros and Cons.
Thanks Colleen, I appreciate that. Thanks for stopping by!
Just got a Pit Barrel Cooker and your tips will come in handy. Thanks.
I bought the PBC bc of the “set it forget it” but quickly realized when it was running hot I wish it had vents like you said for some control. Hey I had fun stopping by!! Always appreciate your videos!
I appreciate your support Chris! Thanks for stopping by!
Excellent idea using two hooks in the ribs. I cant believe that's the first time I've seen that. Can definitely can save the rack from falling into the charcoal, Thanks for the great idea.
Just bought one! Looking forward to using it, thanks for the pointers. 🔥🍖
Thanks for your comment, make sure to check out some other PBC recipes on my channel. Thanks for stopping by!
@@SmokingBBQWill do!
Bro i love how you said everything you said ! Unlike most then other folks dont say this. But they need to know what are the good and bad ! why because smoker's aren't cheap, you need to know what you paying for. thanks for the help brother keep up with your youtube up good work.
Just trying to share my personal thoughts and experience with others. Thanks for the kind words, I appreciate it!
Another great video! I have a question and looking for thoughts from you and everyone out there. What would you think about drilling two holes one opposite of the other; opposite the rebar hole. And using them for your cooking probs that you can also use "magnets" to cover when needed and ro to use as extra venting hole when needed???? looking for thoughts on this????
I guess you could drill some holes, but it isn't really necessary. I run my probes through the rebar holes, and if I am looking to increase the temperature I just vent the lid, or remove one or both of the rebars and finish cooking on the grate. Thanks for stopping by!
'great review - Tons of info.
your daughter is a little Cutie!
I'm going to check out some of your other videos on the pit barrel cooker
thank you
Thanks for stopping by Gary!
Thanks for the video, now I'm craving some smoke ribs & chicken :-)
how does this compare to the franklin style horizontal smoker?
Nice review... You covered all the things that pose a challenge for me as well. I have 3 PBC's one for 10 years now, I use it every weekend....I installed a temp guage in the lid and found that lighting 44 briquetes for the Original and only 7 for the Junior keeps my temps at 225-250 until it burns out... I like the Junior becuase it uses nearly 75% less charcoal and I can get the same results in a cook. I do not like how short the distance is between the lid and the grate.. I can't fit a half ham in there... turkeys, ribs, pork shoulder, brisket, and even chuck roast comes out amazing.... Great review...
I am glad you enjoyed the review, thanks for leaving your comment, I appreciate it!
Hi, great video.
I just cover the holes with foil and a magnet and it snuffs out the charcoal very quickly.
Hope thats a good tip for someone.
I have heard about people doing that. Thanks for stopping by!
What kind of magnet
Any small magnet will do. I only use one for the bottom vent to hold the foil in place, for the top reed bar holes I just scrunch some foil into there and it stays put on its own accord.
maciekthepole thanks
Hi... one other thing I noticed too when you cooked those ribs, the half closest to the coals looks more done than the rest of the rack which isn't as closed to the coals. Would it be best to flip or turn the rack midway through the cook to ensure the entire rack gets cooked more evenly?
I have seen people put hooks on both ends of the ribs and rotate them halfway through the cooking time. I never had found that necessary. Sure the ribs on the bottom might get a bit more crispy, but the way the barrel is designed to cook like a convection oven once the lid is put on, it ensures the ribs cook evenly. But to each their own. Thanks for the comment and for stopping by!
I love my PBC! Looks awesome!
I also love my PBC. Thanks for stopping by Tom!
Buy one...I love mine and all the negatives about this are so minor, unless you're a emotional wreck but you'll find problems in everything....amazing product and you will be surprised how much better ur bbq comes out
I don't disagree with you on the recommendation. The point of the video was to point out minor things that could be fixed easily to make the PBC better. Thanks for stopping by!
Appreciate the honest review!
Thank you Jeff, I appreciate you stopping by!
Thanks for the unvarnished review of this grill. I've been looking at getting one myself but was put off by the thinness of the metal. I made my own smoker, years back, and know from first-hand experience that heat is the enemy of steel. I was afraid that these smokers would rust out after a season or two. Good to know that they hold up - especially that the charcoal is not touching the smoker barrel but kept inside a thick steel charcoal ring.
Overall I am very happy with the PBC. It still looks good three years later after dozen of cooks. With that said it still has some minor issues that could easily be fixed. I would still recommend it for its price and the food it produces. I appreciate your comment, thanks for stopping by!
@@SmokingBBQ I'm glad you've had yours for 3+ years and kept it outside in the rain ... no rust ... that's something. I have a Weber ($$ aftermarket handles, grill) that I like for grilling simple stuff (hamburgers, cedar plank salmon, etc.) but, after trying to smoke (that's a joke) three full-size pork ribs on the Weber ... it's a comedy constantly flipping ribs to keep them from over-cooking. I'm looking for a grill that can equally cook hamburgers/hotdogs for the kids and also chicken/ribs/brisket for the adults ... without having to "uncork" my big smoker. BTW ... any IPA is worth it ;>)
Get it. You won't regret it. I have had mine about three years also. My wife loves me more than ever.
Been thinking about this type of cooker. I was looking for the Michigan Maple and can't find it anywhere. Could you please let me know their website...Thanks
It was made by Vacmaster, but unfortunately they stopped making their rubs, as they didn't sell too well. A real shame, as they were very good.
Interesting video. I have just purchased a PBC and am new to charcoal cooking. I know the PBC company recommends briquettes (unless perhaps you want to grill on the grate with the lid off and need a higher heat), but I read a lot of people saying that briquettes can impart an unpleasant flavour to the food. Have you ever found that? Do you ever use lump charcoal in your PBC? Regards, John (Australia).
I have never had an unpleasant taste, in fact I think the charcoal adds flavor to the food. I have always just used regular Kingsford Blue Briquette Charcoal. I think lump would get a bit too hot, as typically that does burn hotter. But I do know many people who love using lump charcoal, so feel free to experiment. Good luck on your cooking adventures, I am sure you will love your PBC. Also check out some of my other recipes where I cook on it. Thanks for stopping by!
Lump is better vs briquettes and no chemical. I realized that less is required for the lump.
Nice review, thanks! Your kids are cool. Greetings from Brazil!!
Thanks for your nice comment Paulo, I appreciate your support!
I have the 18.5" PBC. Holds 260/270 +/- all day. I just do 4/5 hour cooks like ribs etc. Now...I just ordered the charcoal basket that firs the PBC jr. Iam going to run it in the 18.5" and see if it hols temps. My theory is that of it holds temps, perhaps it will save on charcoal for the shorter cooks I do. If I want to do a long cook, I can re employ the original 18.5 basket. I'll let you know how it works out.
That sounds like an interesting idea. I would also push that smaller basket over in the barrel in certain situations to allow longer things to hang inside without the risk of burning the bottom of the fuel. Might come in handy in certain situations. Please let me know how it works out, thanks for the comment and for stopping by!
Excellent video, thanks
I am glad you enjoyed it, thanks for the comment and for stopping by!
A good way to close those vents is to stick an aluminum foil plug into the holes you're not needing. My Weber Kettle was a hand-me-down and has a broken vent cover on the bottom bowl where one of the three vent covers got brittle and eventually broke off, so I fashioned a foil "fin" in the shape of the other two and put it over the hole and it works well. With a water pan and snake I can cook at 275 all day long.
Awesome to hear your story of modification. So many people do modify their Pit Barrel Cookers. The purpose of my video was reviewing the stock set-up as if you just purchased one for yourself. I wanted to share with others how it worked right out of the box, without any modifications, and of course share my thoughts and ideas on how the company can improve their product. Thanks for leaving the comment, and for stopping by. I appreciate it!
Eric, I have the Pit Barrel Jr. and have been using it for the last year. I only do 1 set of ribs at a time St. Louise Style or Baby Back. However, I cut the ribs in half so the lower ribs don’t burn. Besides that I don’t use briquettes but lump charcoal. It burns hotter so less is required. The other difference is using a digital probes for ambient temp and internal meat temps. Regards, Kevin
Thanks for stopping by and leaving a comment Kevin, I appreciate it!
Can you do low and slow with the PBC? I see some comments that it cooks hot and fast compared to other vertical smokers like the Weber Smokey Mountain or Oklahoma Joe's Pro or Bronco.
The average temperature of the Pit Barrel Cooker, when properly lit according to elevation, is between 275 and 310. Of course you can adjust the vent below by closing it a bit more to reduce the temp, or start out with less than a full basket of coals, but in my experience try to cook whatever you are cooking between 275-310. When adjusted correctly it will burn for hours, and it won't require much attention while cooking. I hope that makes sense. Thanks for stopping by!
@@SmokingBBQ yes thank you!
With regard to the bottom vent door, I just replaced it with a soft magnet from Michaels and trimmed it to fit. I can adjust it to maintain 250*, no problem.
Great idea! Thanks for sharing!
I have one of the old models that doesnt have the shiny finish still works great.
just a thought , maybe you should rotate the coal basket 180 degrees and give the other side some more air. that may help your heat.
Sounds like a good idea. I just need some heavy duty welder gloves or some sort of metal hook to pick up the basket filled with hot coals. Thanks for stopping by!
You can get round magnets from Amazon that will cover the holes from the rebars
hey bro, I agree with the problem of very hot cooking as you said, but in this regard try this trick:
inferno temperature coal basket, hung with two hooks on the bars and the grate positioned above the bars. you will reduce the distance from the coals by a lot.
I hope I'm helpful and happy grilling.
I agree with your suggestion, but cannot personal recommend it. It is very easy for someone to serious burn themselves or the surroundings by trying to manage an inferno coal basket and a couple of hooks. My suggestion is for PBC to make it safer and user friendly by adding the ability to raise the basket. Thanks for your suggestion, and for stopping by!
@@SmokingBBQ Thank you, I really appreciate your answer. And also your sense of responsibility, which not all RUclipsrs have. I honestly wasn't thinking about it.
To up the temp.....if you got not a lot of food items to can pull the end of one rod out and lay the end on the other rod at the inside wall of the barrel......to crisp the chicken skin(on broil).
I have a pit barrel goin on 4 years.... its definitely one of those things where either u love it or don't like it... it gives u a distinct flavor no matter what seasonings u use. I only use veggies, use barrel as GRILL, pork butt and chicken in my barrel, not my favorite cooker but I still won't get rid of it till bottom burns out. 1 thing I will say is when we do use it we make lunch and dinner on it because it does waste alot of charcoal if u don't ur only cooking 1 thing
I also hang basket with hanging hooks from rebar and then lay grate across the bars after opening vent wide open and leaving lid off for awhile... works for me
Put a cinder block under the basket.
Good!
Just buy button magnets the appropriate size to plug the holes. That is what I do on my BarrelHouse 14d.
That is a simple and easy solution that I would also recommend. The purpose of my video was suggesting what PBC company could do relatively inexpensively to improve its product right out of the box. Many people like to tweak and do modifications, but many also don't like too. Thanks for your comment and for stopping by!
How do you know what temperature you’re cooking at?
You don't, unless you put in a temperature probe inside the barrel, and another one in the food. But if you follow the basic directions your PBC should maintain temperatures between 275-310 degrees, so no need to constantly worry. Just check occasionally that the coals are still going strong, stir or add more if necessary. It really is designed to set it and forget it. Let it do the work. Thanks for stopping by!
Tip - Ken Rollins plugs the holes with aluminum foil plugs.
I've had mine for four months and have 4 1/2 inches of rust blowing down the weld at the seam at the top. They told me it was surface rust and I can fix it with a little paint.
40 + years in the auto body business and found this to be insulting.
My neighbors is perfect at 4 years old. Looks like crap next to the Yoder, Webers, Big Green Egg, and others. Cooks great but customer service blew it. Really dissatisfied..
Wow, sorry to hear that. I guess I have been lucky to have one that has held up and performed over the years. I wished they would have been more helpful when you reached out. I can understand your disappointment.
Great Video !! I like my P.B.C ! Have you joined Pit Barrel Nation Eric ?
I just did, thanks for the recommendation, and for stopping by!
@@SmokingBBQ Eric, You most likely will find answers and fixes to your dislikes with the P.B.C there
IMO there’s nothing you can’t do on a $150 Weber kettle and you can also grill on the WK. very cool concept. My buddy has 1. He loves the simplicity of it. But much more coin vs the Weber.
I kinda agree, I have a Kettle as well. But the flavor profile is different when cooking on the PBC when compared to a Kettle Grill. Hanging the meat creates a different cooking environment and you can definitely taste it. I am looking to add some new smokers to my collection, even though I can cook anything I want with the ones I have, but I like cooking on different smokers. Thanks for stopping by!
Weber kettle is the only thing I have right now and I love it but with the pit barrel cooker the juices drip onto the coals which gives you all that wonderful smoke that you can't get unless you direct grill on a Weber kettle
The vent should have an attached nut on the inside so you can tighten it from the outside with a screwdriver
It does. But it is impossible to adjust or tighten when cooking. Thanks for stopping by!
@@SmokingBBQ i think he means a welded nut, not a loose one
@@AC-ps3jw It isn't welded, you need to hold it in place with a wrench to tighten. Welding it would solve the problem.
A welded nut is exactly what I mean then you can simply tighten it from the outside with a screwdriver it would only need to be spot welded but it should come fully welded to the barrel from the company although the Weber style vent would be great
I have lost many racks into the coals
why not put charcoal basket on grate and get another grate and put on the two rebar
You certainly can do that, but that involving purchasing more items to make it work properly. My review is based on using it as sold. No modifications. Thanks for stopping by!
Try buying 4 cheap magnets to cover those holes perhaps?
Yep that would solve the problem.
Just put some fire bricks on the bottom first then put your basket on top of them. Should fix that I would think.
25:41 ooh, oww 🙈
Add you a flame boss fan on it. Just poke some aluminum foil in the holes
Smo'King BBQ Tips & Recipes
I don't live far from Monroe WI - There is several local Beers made here in WI that are real good. One I really like other than like your mainstream Beers like Miller is a Beer called Spotted Cow. That one is made in New Glarus WI - Excellent Beer.
On Tap is even better than in the bottle. Give it a try - very good stuff.
newglarusbrewing.com/beers/ourbeers/beercategory/year-round-beers
I have heard of Spotted Cow before, but I heard it was unavailable outside of Wisconsin. But I will keep my eyes open for it for sure, especially if I am in Wisconsin! Thanks for stopping by!
Can you hang a 'whole' fish by the tail?
Possibly. Problem is most fish become soft when cooking, so I would be worried about it falling into the coals. Probably be better to use the grate for fish.
@@SmokingBBQ Thank ya
Magnets work great to kill the fire...
What kind of magnet, and where would I buy them? My PBC continually runs hot. TIA.
Ok I am buying a Pit Barrell I have a Webber kettle and a Backwoods cabinet style smoker with a removable water pan but I love the way the chicken and the ribs look time to add to the BBQ Pit collection.
I think you will enjoy it, I certainly do. Thanks for stopping by!
if they did every thing you wanted to up grade it would cost$ 750.00 instead of $350.00
But 639.99 at Costco lol
Just so I understand you are smoking meat and not using ANY wood chunks?
For the specific cook I did in this video I did not add wood chunks. The food still gets smoked inside the PBC with just charcoal. But as I mentioned in the video experiment with different types of wood. Thanks for stopping by!
YOu convience. Me. Never use ab up rite. Barrel for a smoker.
the po' man trash can smoker is better
Sounds like you need a more expensive cooker😂
It’s not a grill it’s a smoker. If you want something to smoke and grill you shoulda got a pellet grill or a Webber kettle that lets you smoke and grill. Good review but your looking for a do it all machine and that’s not it
I agree with you that it is a smoker, but with a very inexpensive modification it could be turned into a grill. That was my whole point, and my personal thoughts on what the manufacturer could do that would increase the functionality of this cooker, and make it a better seller with more versatility. I appreciate your comments and for stopping by!
You want to grill buy a Webber. It’s a smoker for crying out loud. Waste of coals to grill in the barrel
Its look tandoori bro..
Thumbs down....no way I'm watching video with that many commercials. 9 of them....way to lose viewers.
You obviously don't know that I have no control over the commercials. Even the Videos from channels that are not monitized get commercials put on them from RUclips, that is how they make money and stay in business. www.forbes.com/sites/johnkoetsier/2020/11/18/youtube-will-now-show-ads-on-all-videos-even-if-creators-dont-want-them/?sh=3de1422c4913