Pit Barrel Cooker VS Grilla Grills Silverbac | Rib Battle
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- Опубликовано: 8 сен 2024
- Today the Pit Barrel Cooker is going up against Grilla Grills Silverbac cooking up some ribs. I try and keep things as even as possible. So check it out and see which one you think wins. If you like what you see please consider subscribing. Also don't forget to check us out of Facebook. Thanks for watching.
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Considering purchase price and cost to operate, it's hard to beat the PBC.
PBC is hard to beat when it comes to price and how awesome it cooks. Thanks for checking it out.
Fuel efficiency alone has me sold on the barrels.
I prefer the WSM.
Great review. I could have sworn you were going to say you preferred the silverbac. I was already thinking of everything I was going to say in defense of the almighty Pit Barrel Cooker.
LOL I will always be honest with viewers. I love both cookers and they both have their place on my patio. This time I just liked the flavor off the barrel better. Thank you for taking the time and checking it out. I really appreciate it.
@@TheHollarBBQ You're review video was great, I enjoyed it and I appreciate the honesty. However, flavor wise would you concede that you had additional flavoring in the PBC due to the charcoal smoke mixed with your wood versus The Silverbac being just the wood flavoring. Since your fuel was different there is definitely a variance in smoke profile and taste.
I would say that was it. I will say if you are cooking with just wood or charcoal and wood. It will always have a stronger smoke flavor than a pellet grill. Pellet grills are more for people who like a lighter smoke profile. Nothing wrong with that it still cooks great food.
@@pgumby I think there is also something to do with the drippings from the cook dropping down and hitting the coals creating a smokey steam as well that favors the PBC in the flavor profile. The PBC is an amazing cooker for the money.
just bought a PBC . already have a pellet and i am looking forward to using the PBC tomorrow ... really liked this comparsion
Thanks a lot, one thing to remember is the PBC is going to lay heavier smoke on your food than a pellet. Be careful of how much wood you put on unless you just really like smoke. Congrats and I know you are going to like it. Have a good weekend.
I have a yoder ys640s pellet smoker & a barrel smoker, ribs have 0 flavor on a pellet grill it's like cookin in your oven, barrel smoker or kamado produces more blue smoke better taste, thanks 4 the video!!!
I think I'm going to get the PBC as a first smoker, I've watched now maybe 30-50 RUclips videos cooking on the Pit Barrel and ALL swing in the direction of the barrel for color and simplicity and the price is a no brainer (even though it's a steel barrel with rebar) no fans, no electronics nothing to go wrong in a pit barrel. I want one.
P.S. video editing tip, when you talk turn the radio down (i.e. get rid of the background sound it's difficult to concentrate on what your saying with the music there) great videos otherwise, seen a few of your vlogs now, mostly about the PBC
Paul Hitchman thanks for the tip sir. My newer stuff I have it turned way down so hope it’s better. Thanks for watching.
Get the PBC. It was my first legit smoker, and it’s been one of the best purchases I’ve ever made. 5 of my coworkers also got them, and we all love the results we get.
I am looking at the Grilla Grills now because I want the ability to do 12-14 hour cooks (brisket).
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Aaron Boulais wdfvv
PBC rules! I'd eat either and both of the ribs though. I really like ribs...
I agree, both was fantastic. Thanks for stopping by.
not gonna read all the replies to see if the answer was provided as to why the abc ribs took longer.....conductive heat from the grease tray provided the extra heat and faster cook time vs the radiant heat from the coals
Thanks for keeping the seasoning simple too many folks use seasoning with a dozen ingredients, just let the smoke and meat work its magic.
I've watched other channels that season, then season again, oh these are done except i need to add seasoning one more time. How do they even know what they have just cooked by the time they are done?
The time difference is do to the fact that pellet grills are notorious for having inaccurate temperature thermometers on the lids and also on the power head itself. You can’t trust them for accurate readings. Pellet grills are not smokers, they are wood fired grills. I have a smoker and a pellet grill. I love them both. For wood fired food it’s the pellet grill hands down. For smoked food only a smoker will do. Great video!
Thank you very much sir.
Got 'em both. My wife likes the lighter smoke profile of the pellet grill. I like both cookers as they both rock bbq! Great comparison. I was looking forward to this video and your test didn't disappoint!
Lee Setzer thanks man. Sorry the video was so long but I felt I could not leave anything out. Both are great cookers.
I have toyed with the use of a pellet smoker. I currently use the side smoker. I am tired of tending the fire. This is the first I have seen PBC. So with the PBC you can hang as many ribs as there is room for and the pellet smoker is about 4 or 6 depending if you have a top rack. What I can see the PBC can hold about 8 racks.
That is correct. The PBC can fit alot of food.
The PBC is the best $300 I have ever spent in my time BBQing.
Its defiantly one of my favorite cookers.
A rib rack would make it unnecessary to flip ribs on silverback
I agree, I just don't have one. Thanks for checking it out.
Never cooked on silver back. But i have never turned ribs on my pit boss. Never been issue for me. Now it does have hot spots. Depending on how loaded i have the grill i may rotate things around. Glad to finally see so many figuring out that pork ribs don't require wrapping. Thought this was a good comparison.
You don't need to flip the ribs, even without a rib rack.
I enjoyed your review. One thing that I noticed was the noise of the Silvebac vs the PBC. If I were in the backyard enjoying some cold refreshing beverages with my friends and the smoker was making a lot of noise (auger and blower fan), I might, no, I would be annoyed. Having said that, the PBC isn't actually something that I can't recreate on my own. Great concept, reproducible with a 55 gallon drum and a couple rebars with well placed drill holes and a briquette starter. I was disappointed that the PBC didn't have a tray for wet wood smoking, it just had burning wood smoking. Just my humble opinion.
I agree they both have their downfalls. PBC engineered that barrel to cook flawlessly every time. They went through many models before they had correct hole placement for optimal air flow to achieve a consistent temp. For charcoal and wood it is truly a light it then not have to worry about it. Thanks for checking it out.
Pellet grills wont give you nice smoke flavor at 275. You need to cook at 225 or 235 to get more smoke.
My pit boss does well @250.
Pellet smokers just don’t do it for me. There’s something about cooking with fire and coals that you just can’t beat.
I used to set up my kettle as a smoker and never really got the results I wanted. Bought a PBC and have had perfect ribs every time!
Yeah man Pit Barrel ribs are really good. I love my Pit Barrel.
Well presented buddy, my only issue is the volume when you were talking about your grills. Perhaps you should get a clip to help hear you better in future.
Anarquisto FL thank you brother. I’m already on the sound issue. My latest video I have a new Mic. Sounds much better. Thanks for checking it out.
Hey brother, enjoy your videos. One suggestion, cut the music volume down, or even off when you’re talking. It gets really distracting. Keep it up! 👍🏻
thank you very much sir. my newer videos have the music way down so it should be ok now. thanks for watching.
Nice comparison cook. I like PBC for flavor. Tks
Thanks man, it does put off some tasty food.
Great video Kevin! I would just like to add that the charcoal will make big difference in flavor than just cooking with pellets.
Clay McConaughy thanks a lot brother. Yeah that’s why I wanted to show these two next to each other. Some like a heavier smoke some like lighter. For me it depends on the meat. Thanks for checking it out.
Great video. Lower the volume on the music or just get rid of it all together. Only play music on b roll shots
Warren Brett thanks a lot. Yeah if you check out some of my newer stuff I have lowered it way down. Thanks for watching.
Thanks for taking the time to do this. Well done!
sdj9776 no problem. I enjoy doing this. Thanks for taking the time to watch.
TheHollarBBQ my pleasure. Very informative.
Let me start by saying I don't have experience with the PBC. I cut my teeth on a cheap offset stick burner. I was surprised you were using Kingsford rather than lump hardwood charcoal. I didn't see a temp gauge on the PBC; does it have one? I see guys building UDS's that have two temp gauges and adjustable intake and exhaust valves. Does the PBC feature that? How long can you cook on a PBC without having to pull everything apart and add charcoal and wood? How hard is it to clean? All that being said, the primary reason I bought the Silverbac was I've gotten older and I can't stay up all night drinking beer to monitor the temp and wood in the stick burner. That coupled with what I was spending in charcoal and wood (have to buy it) compared to the pellet smoker made me go to the Silverbac. Can you get away with three chunks of wood on the PBC when you're cooking a brisket? The Silverbac allows me to put a 17 lb brisket on before I go to bed and get a good night's sleep while tomorrow's dinner is cooking. I personally think Grilla Grills has a great product, great warranty and fantastic customer service. I also don't flip my ribs on the Silverbac - the most I do is spritz which only takes a few seconds. I (and more importantly my wife) absolutely love the Silverbac.
Both cookers are great. I have done many videos with both. The PBC is designed so you don't have to mess with it. I can smoke 7-9 hours easy without doing a thing. I also usually use 2 good pieces of wood. The PBC does not really need a gauge because its designed to go to 275 to 310 if you light it like they say. Then it holds temps. That might sound high but grillas postmaster cooks a lot at higher temps also. As far as charcoal goes for this video I used what Pit Barrel used to recommend. Lump will make it go hotter. Thats the only reason. If I can find B and B I want to try it. Not really much to clean on the PBC, just empty the ashes and ready to go. Hope this helps. Also check out some of my newer videos on both the Silverbac and the PBC. Thanks for watching.
Thanks for the quick response. What are your thoughts on the homemade UDS's? Some of the owners are reporting cook times upwards of 18 hours. Hope you're well!
Very well brother, thanks for asking. Maybe one day I will make a UDS. Im sure you can make some really cool ones. 18 hours is crazy long. I would be interested in seeing their setup.
No, they're actually OVERDONE...! (The silverbac kept a constant 275 degrees... because it continued to feed fuel pellets to the fire pot. Your Pit Barrel kept getting a little cooler and cooler and cooler as the coals died down...)
Unrelated. How do you like your patio furniture? Saw the set at HD and thought it was comfortable.
I don’t have it anymore. We got rid of it when we moved. We really enjoyed it though. It was comfortable.
Thanks. Good video
Thanks for checking it out Richard.
You're welcome. I loved it!!!
What make is the torch you used on the chimney starter? Good comparison. I been using the PBC , 4 of them, & way more portable, for about 5 years doin concessions. Can't beat em. Along w/ the Weber Kettle W/ the Slow n Sear my bases are covered. Matching my PBC against offsets & several other smokers. I've put out brisket & pork butt in less than 1/2 of the time without all the work & got better raves than the others. Thanks for your reviews on the PBC. Also 2 PBC's cost about what my Cook Shack smoker did that I seldom use any more. For less smoke on the PBC, use less wood. Stuff comes out great also without any wood.
Thanks for checking it out. The PBC is an outstanding smoker. The torch is www.amazon.com/Ronson-Tech-Torch-Auto-Start/dp/B005MAHECK/ref=sr_1_1?ie=UTF8&qid=1508565482&sr=8-1&keywords=Tech+torch.
Thanks for the quick reply. Smoke on.
Really like the comparison Kevin. Thank you for doing this :)
Lasse's Food and Barbecue no problem man. Thanks for checking it out.
I own the PBC. Love it! Veteran owned, made in the US. Grilla made in China. Nope. Not for me, no way no how.
Grilla grills are made in Michigan.
Cory Will no, even on their website it says they are not made here. Wish it was.
@@LeonardCooperman You're right sorry about that my mistake.
Awesome video on both cookers but it seems the PBC color was better
Pit barrel will defiantly put a darker color on and it looks really good. Thanks for watching.
Great video! I've been toying with the idea of getting a smoke tube for my Silvebac for adding a bit more smoke flavor. I'd be curious to see your opinion of using the Silverbac with a smoke tube vs the PBC. Might be the best of both worlds if you can infuse more smoke flavor into the meat while keeping the tenderness. What do you think?
I dont have experience with a smoke tube. Honestly I dont think you could add the amount of smoke the the PBC lays on food with Pellets alone. Both cookers are great just meant for different types of taste. I actually like the lighter smoke that the silverbac adds. But it would not hurt to try it out. I dont think the tubes cost that much. Thanks for checking it out.
I finally got around to purchasing a smoke tube for my Silverbac and I must say, the difference in smoke flavor on a brisket I did vs. previously without one is pretty significant. Does it match the PBC? Not sure, and I'm not exactly in a position to buy one right now. However, if you're willing to do a video, I'd be willing to throw you a few bucks to buy you one from Amazon. Let me know. -Steven
Steven, Thanks for the offer and the idea. It will make a nice video. But that will be a big video and will need to wait. I will be looking at close to 100 bucks worth of meat. So maybe in the summer when I can have a bbq and maybe do a blind taste test and see which one wins. Thats how that video will be determined, not by how they cook but how they taste. Take care brother. Cook some ribs with the tube and let me know how they come out.
Cool video! My friend has the Pit Barrel, I have the Silverback.
I love them both but for different reasons. I'm surprised that you Grilla takes that long to reach 180°. Mine has the Alpha Controller maybe that's the difference in heat up times.
Ant S could be. I have the original. I do love both of them them. Great food coming off of both.
I'll take some cole slaw and potato salad with mine please!
Good comparison, I think you win either way. Good idea and well presented.
Thanks man I got all kinds of ideas in my head, just have to find the time to get them out.
TheHollarBBQ I hear ya brother! Work has been super busy for the last two weeks. It’s good but difficult to make time.
The ribs look good. Nice comparison video.
Thanks brother, I was just concerned at how long it is. Thanks for checking it out.
I believe the ribs were uneven as the pellet smoker test ribs seemingly had a much higher fat content than the thinner pit barrel test ribs. I feel this possibly did not help in the consistency on the chew. Were both racks similar before the cook, maybe the hanging method helped the fat evacuate the meat quicker? Great video by the way :-)
Thanks alot I really appreciate it. I have cooked ribs many times on both cookers and I have to say they always come out very similar to this cook. Higher fat content could have played a role here but in my experience I enjoy the PBC ribs over the pellet. Dont get me wrong though I like both. Thanks for watching.
As a bit of a purist i am happy the ubs won to. I have nothing against pellet smokers, i just enjoy messing with my setup like many of us do whilst pottering around the garden/yard. Subscribed :-)
SpLiC3 thanks brother.
Hi great video, can we use only wood for the pit barrel and not charcoals?
The pit barrel is meant for charcoal. You can always add a few chucks of wood.
What is the annoying mechanical noise I keep hearing? And that blast furnace noise?
It's the pellet grills auger turning, putting pellets in. The furnace noice is also the pellet grill. It's the fan blowing on the lit pellets. I guess quietness go to Pit Barrel. Thanks for checking it out.
I would think using the smoke feature on the pellet for 30 minutes before cooking help with the smokey flavor?
Brad Johnson not that what came off the pellet grill was bad it just has less smoke flavor than the Pit barrel. That will always be the case. But now I will eat either one. Thanks for watching.
Both look delicious!
Thanks alot. I just put up a spicy rib recipe. You should check it out.
700.00 for Silverbac and 300.00 for PB... no flipping on the PB either. Hang and come back in 2.5-3hrs, sauce, re-hang, 20min eat.
Ever try a brisket on a PBC?
Yes mine are usually done within 7-8 hours. Wait for color (about 4-6 hours), then wrap (I use pink butcher paper) for about 1.5-2 hours. That is another thing great about the PBC, it cooks so fast.
And the PB will work every single time even with no power. I don't get the fascination with the pellet grills/smokers. I love my Barrel House Cooker and my Lone Star Grillz smoker. There is something so relaxing about lighting a fire and roasting a beast on it.
I have a PBC and PK 360 and really dig them both. I've been thinking of adding a Rec Tec Trailblazer to the pack. Do you find there are any distinct advantages to having the pellet grill in your arsenal other than the set it and forget it convenience? Are there particular cuts of meat/types of cooks you routinely find come out "better" for you on the pellet grill? I really like the look of and reviews for that little Rec Tec, but if I end up preferring how everything comes out on the PBC or the PK 360, that'd be a bummer;). I've heard that the pellet grills have a milder smoke flavor, but I've never actually tried anything off of a pellet grill. I could see that maybe being less preferable for ribs, tri trip, and pulled-pork, but maybe that'd be just the ticket on chicken/turkey (have done both on the PBC and find them to be a bit too smokey. Still great, but I've had better).
tlgrimmy if you want a less smoke profile on a particular type of meat then a pellet grill is what you want. I prefer meats smoked off of my PBC. Steaks off of my PK. Mostly pellet is for set it and forget it. But I have done chicken, ribs, wings that have came out fantastic. Will do desserts really good too. Hope this helps.
@@TheHollarBBQ Thanks! Much appreciated. That's good to know!
Nice comparison cook! Both ribs looked good.
Thank you, both came out really good. Thanks for checking it out.
The video was great as I am considering spending the money for the convence of a truly no hastel grill. I would have liked to have added a couple more things to this.
First, there is no adjusting the heat/smoke to either correct?
Secondly, it would have been nice test three samples of ribs from each rack (both ends and the middle). I would expect the silver back are all exactly the same, where the barrel would have three different taste and texture. I am making this guess by looking at the two racks once the barrel ribs were called complete. The barrel ribs had drawl back only on the ends where the more even of the Silverbac.
Thirdly, I would like to see a true side by side if the time and preparation were identical. If the Silverbac torched the ribs then so be it.
Fourth, If you would do a follow-on video for us where you could record, to the second, when they both come to temp from the moment you decide to start cooking. Maybe a two person job, one to push the power button on the Grilla and setting the temp (then they can grab a couple beers), while another person gathers the smoker pot, adds the coal, adds the wood, and places it in the barrel, puts the paper in the chimney, places the coals, lights it, dumps it, spreads the coals, places the bars in the barrel (while the other subject grabs subsequent beers). This time would be the divergent prep time and steps as the meat preparation is not cooker dependent other than having to hook the ribs, places the ribs in the barrel vs o the Silverbac. Also, I think for the sake of apples to apples, it would be interesting to see when both racks of ribs actually pass the bend test from the middle of the rib rack, at 15 minute intervals. Recording the time to that milestone would give an accurate completion time. I would assume at this point the two processes would converge again for the final step of saucing them. I have cooked a total of zero racks of ribs in my 42 years, but I want to start for the next 42. If you make this video, you can have both racks to yourself. :).
Finally, one last question. When the ribs are fall off the bone tender, wouldn't the ribs below the hook be sacrificed to the barrel cooker?
Thanks again for the video. Made me very hungry...for any of the ribs in the battle.
Just save the hassle. Use a PBC for everything. You can learn and apply different techniques to get your meat exactly the way you want it.
The lower ribs won’t overcook if you make whatever necessary adjustments to ensure this, i.e. trim the 1-2 small end ribs, or hang higher, or wrap right at beginning of bone shrink, or cut racks in half, or air flow adjusted down, or whatever. Practice makes perfect using any equipment.
I own and use 3 PBCs and 95% of our meat is cooked on them. Last week I cooked 32 racks of SL ribs to utter perfection on 4 PBCs (1 was borrowed). I followed that up on same coals cooking 24 tri-tips to medium rare yumminess. I’ve been cooking on PBCs for six years now, and I tell you- they ROCK!!!
Good video.....kick down the background music some. Hard to hear
James Warren thanks for watching brother. My newer videos I think I am managing sound a little better. Check them out and let me know what you think.
Have you noticed that music that roars up when there is no talking seems to be a thing on RUclips in General. I hate it. The music is so much louder than the talking.
I am just about ready to order the Silverbac. My brother kept pushing me toward the Pit Barrel Smoker and this video helped in my decision. Can I ask a stupid question? On the Pit Barrel, how does the meat keep from not falling down in the bottom of the barrel?
I've had my PBC for over a year now. If you watch the videos on their site, they show you how to place the hooks to prevent this. I've hung ribs, chicken, briskets, chuckies, pork shoulder - haven't lost anything yet.
I’ve done 50ish cooks on mine, and I haven’t had any meat fall either. As long as you follow the guide lines from PBC company you shouldn’t have any problems.
Great video. I've got a PBC and I'm looking at getting a Grilla. I've read the Grilla model is supposed to impart more smoke than the Silverback. Do you think using hickory would've given you more smoke flavor in the Silverback? I'm also curious about your temps. One of the things I don't like about my PBC is that it cooks at such a high temp. I prefer smoking at 225 or so. I'd rather wait a little longer and enjoy my food more, but that's just me. I also keep a thermometer inside near the food to monitor temp, and my PBC swings wildly and often plummets in temp, which is one of the reasons I'm looking to go with a pellet pooper.
guitargeek76 The new mix I am using in the Silverbac is hickory, pecan, and mesquite. All the strong ones. It’s quit good but still not as strong as PBC. Have you tried closing your elevation damper and use a little less lit charcoal for the PBC to get lower temps. I bet it would work. For me even on the pellet I cook higher. Between 250 to 300 is my favorite. A pellet grill complements the PBC nicely. Those days you just want something a little easier that’s the way to go. Good luck with your search.
I also add a smoke tube with straight hickory or mesquite on the Silverbac to add more smoke flavor. Definitely helps, along with cooking the ribs on the top rack.
I'm pretty sure I have a silverback coming soon. I have a PBC, BGE and a Weber Kettle. I'm thinking my first video will be a 4 way cook. Pulled Pork or Ribs. Thanks for the video.
John Hall all very good cookers. Good luck sir.
A more informed test would have been to get a temp inside pit barrel when ribs were put in! Obviously the Pit Barrel was no where near the 275° when ribs were put in.
Please tell me why PBC is not at 275? It takes the Silverbac roughly 20 to 25 min to come to temp. I cook on the Pit Barrel a lot and can easily get it to 300 in that time. Thanks for checking it out.
When the Silverback was at 275° you dumped the chimney into the pit barrel. There is no way the internal temperature of the barrel was even close to 275°
Actually if you look real close the Silverbac was at 180 when I dumped it then let the lid stay off until the Silverbac was basically ready. Don't know if you have used Pit barrel, but once your coals are ready if you leave the lid off it climbs super fast.
curious to know if you have done the 3-2-1 method on the Silverbac ..and how the tastes compares to the method you used in this video on the Silverbac?
dlt21 yes, go back through my videos and look for butcher paper baby backs. I did 3 2 1 on these. They come out good. A little more tender. I prefer the faster method.
Music is a nice add but volume needs to come down to hear every word you say.
Yes sir. My newer videos I have turned it way down. Thank you for watching and the feedback. I really appreciate it.
Since the ribs actually hang in the pit barrel.. what happens if they got to the 'fall off the bone' stage and literally FELL OFF THE BONE AND INTO THE BOTTOM OF THE BARRELL?" That would be a bbq catastrophe... ouch!
Jay Troxel it can happen. I was a witness.
If you're being THAT critical, you didn't have a thermometer on the Pit Barrel to know exactly what the grate temp was. You just assumed the PB was at 275.
You are correct in I assumed the PBC was going to 275. I have cooked many times on it and that's where it's average is. What I did do during the cook that was not in the video was put a probe in just to spot check it. I saw 270 all the way to 290. Hope this helps. Thanks for checking it out.
I’m trying to buy a new smoker and am having some trouble. How much stronger is the smoke on the pit barrel, and how many times did you have to load coals and wood on it?
So it's more about what you like. The pit barrel is definitely stronger smoke taste. You don't really have to add coals to pit barrel. It usually runs at 275 for about 7 to 9 hours on the same coal load. At those temps you won't really be cooking that long. It's a great smoker. The silverbac is a great smoker also. It does put a lighter smoke profile on the meat but is still very good. I have not cooked anything off of either smoker that I didn't like.
I was about ready to buy a pellet Grill, because of the set it and forget it claim. But you need to flip the ribs every hour, that defeats the purpose. If you cooked it on the upper rack would you have had to flip them?
Erik Carlson you might be alright on the top shelve. From my experience there is just too much heat to leave them on one side on the bottom. That’s cooking at 275 though. If you cook lower maybe 225 you might get away without flipping. I just have never done it.
I've never flipped my ribs on the Silverbac and really haven't needed to. What I would say is that cooking on the upper rack does seem to provide more smoke flavor, though. Additionally, and this is obviously not scientific, but I actually like them after I've cooked them and vacuum sealed them. I usually freeze the leftovers that way and reheat them via sous vide. There is a definite increase in smoke flavor that way. I love them the first day, but they do get even better after the sous vide reheat, in my opinion. I love my Silverbac, but also thinking of picking up a PBC, which is where I found this video.
The like our pellet smoker but it does lack in the smoke department.
I highly recommend the PBC to compliment any pellet smoker. That way best of both worlds. You can cook heavier smoke, lighter smoker, and with the 2 combined all kinds of cooking real estate.
Have you thought about a smoke tube for the silver back to add more smoke?
Byron Metoyer I have thought about it just never got around to it. Do you have one?
@@TheHollarBBQ yes works great for added smoke flavor.
Pellet all the way for ease of start up and cleanliness....I don't like dirty charcoal flavour...just light wood smoke
I like both. Would not turn down either. For me though I like a little heavier smoke flavor. But like I said I would not turn down either.
Charcoal taste better than musky pellets.
Ribs looked good. Nice vid
Thanks man, and thanks for checking it out.
Not really fair comparing a pellet grill to a stick burner. And you've even further limited the smoking capability of the Silverback by starting at 275° F.
I had to run it as the same temp as the PBC for a fair test. If I didnt people would say i cooked longer on the silverback so thats why it won. After using both for years I can still say the silver back cannot produce the same smoke profile as the PBC no matte what temp. Now I still like every bit of food that comes off of the silverback its just a little different.
@@TheHollarBBQ Two COMPLETELY different animals... Therefore, you can't make a valid comparrison....! For example, that's why the one rack cooked faster & are OVERDONE on the Silverbac pellet grill, (higher more consistent 275 cooking temp).
Can you comment on Silverbac vs Traeger Silverton? (Costco)
Alex Dalakian sorry I cannot. I have not seen that one yet. I will say I have not seen a newer Traeger built as well as the Silverbac. Just have not seen the silverton yet.
How did they compare in terms of moisture
Moisture I would have to say equal. Both good. I just preferred the pit barrel ones a bit more. I would not turn down either. Thanks for checking it out.
TheHollarBBQ If it’s even close then the pellet smoker wins walking away just because of the convenience.
What's more convenient about the pellet smoker?
You don’t need too flip your ribs in a pellet grill at all.and you need too spray your ribs at least every hour with apple juice too keep them moist,finished temp should be 200 too 205. too keep that meat moist,your ribs were way over cooked on your ribs,I guess you like fall off the bone mushy ribs.1/4 inch bone showing is plenty.barrel smoker is is rib cooker and chicken cooker.
After searching high and low without finding much, I've started a forum for Grilla grill owners where we can have discussions, tips and hints, recipe sharing, show off your creations with photos, post your youtube videos, etc. There is very little content on there at the moment, but I hope that once it starts to grow, it will be worthwhile. Also, there will never be any ads, monetization and fluff associated with Facebook and other social media sites. You can find the forums at grilla-forums.com. Thanks.
Cool Andy, I will check it out. Thanks for stopping by.
Thanks for everything you do. You and a couple of other youtubers are the reason for my pending Silverbac purchase.
Glad to hear that sir, I know you will enjoy it. If you ever have questions dont hesitate to ask me.
Tried to open the forums and get an error
What temp is the pbc at we don’t know?
Either do you
Around 275.
How hard would it be to put in a $20 thermometer if needed?
Pit Barrel for RIBS and Chicken
Silverbac For Brisket
I can agree with that, but would not turn down any food off of either.
Your judging mostly on Time? What about Cost? I will lean to the Pit Barrel
Plus the darn noise.
Not just time it was how they tasted and the texture they had. I also leaned more towards Pit Barrel. I love mine and the food that comes off. In fact tonight I did a pork loin that was outstanding. Thanks for checking it out.
Pit barrel cooker all the way you get a better cook with the charcoal and it hanging in the barrel
No way is the Pit Barrel at 275° when the very noisy Silverback was at 275°
So tell me why it was not at 275. It takes the silverback roughly 20 to 25 min to come up. I cook on the PBC all the time and can hit 300 faster than that. Do you have a PBC?
Pretty cool but silverbac all the way nice job
Both solid cookers. Silverback is easier to deal with. I still really like mine and cook a lot on it.
Silverbac is $700, you have to buy special pellets and you have to flip the meat every hour.
Pit Barrel is $300, uses inexpensive, easy to find Kingsford charcoal and wood chips, set it and forget it until it's done.
For meat as good or better...No comparison.
For nearly 2 and a half times the price, the grilla oughta prep the meat, set the table, wipe my mouth and do the dishes before it's worth the difference.
sdj9776 you don’t need special pellets in the silverbac you’re good as long as you don’t use trager pellets and you don’t have to flip the meat it’s just recommended but that’s with pretty much any smoker that doesn’t use the hanging style but the price of the pcb is hard to beat
C'mon Man... Always season the bone side first Jesus...!
Overall the pit barrel did a much better job. However speaking from experience, you left the pit barrel ribs in a little to long. The rib should ever break apart.
Yeah the PBC ones got a little more done than I wanted. But it was more just on the end where I hooked them. The rest of them still had a little pull and was not falling apart. They were good though. Thanks for checking it out.
I would think if you are truly comparing the two you shouldn't open the lid on the pit barrel. That is the beauty. You have to open the silverback which has temp control to flip. The pit barrel you didn't. Have to open..but you did to "make even"... so that would make me think this comparison is flawed. Because the Pit Barrel does not have fans that stoke the fire when you open the lid. The Pit Barrel is naturally aspirated so yes the gorilla so yes the Silverback with his fans will cook faster because it is able to get the temperature up with a thermostat control
goofey1 I agree with your thinking. Although when you open pit barrel it will cause a spike in temp which you would think would make it cook faster. Anyways I like the ribs off of the pit barrel best for flavor. But I would not turn down either. Thanks for watching.
Yep, if you're lookin, you ain't cookin! I do prefer a slight tug, to fall off the bone, but I always check internal temps, not time or bendiness.
It ALWAYS amazes me watching someone using a vertical cooker with access out the top, like the PBC, WSM, or frankly a Weber Kettle. Open it and loads of air rushes in, igniting the smoldering fuel. WTF? "Hey, let's open her up and sauce these ribs with the top off for a couple minutes, then hope the temp spike cools off, maybe". You're either cooking in a high fuel, but O2 restricted environment (traditional smokers) or a restricting the fuel to control temp (pellet smokers). OK, rant over.
One thing you are forgetting. By the time you start to sauce the ribs are just about don’t. I’m not concerned about higher heat as it helps set the sauce. Thanks for checking it out.
Pitt low and slow but awesome smoking
I never flip on my Traeger...convection cooking doesn't need flipping...never more cooked on bottom than top....must be a problem with Grilla Grills
If I cook at lower temps there is no need to flip. Higher temps you will see the bottom getting more done. Thanks for watching. No issues with Grilla. Its a very well made product.
Silver back looks like no smoke
All depends, The heat is coming completely from the pellets so there has to be smoke. Some temps you will see it better than others. Sometimes when the temp stabilizes you can barely see the smoke it is burning so clean. Other times it produces alot of smoke. But I will say when you eat the food it has less smoke flavor that the PBC. All depends on how you like your food some people like more smoke others like less. If your looking for more smoke I would go PBC. If you like lighter I would go Silverbac. Thanks for checking it out.
What's easier for a new smoker?
Oh man they both easy and great. The Silverbac, just think of an oven. You put pellets in, set the temp and follow a recipe. You will have outstanding food everytime. Pit Barrel is cheaper but you will get that charcoal and wood flavor. Its easy too but you do need to light a fire and add some wood. Pit barrel is 299 and the Silverbac is 749. If I was a beginner and wanted to start learning BBQ I would go with Pit Barrel. Low investment and you learn basic fire control. Once its lit you dont have to do much. Hope this helps brother.
Your bias showed a lot in the video but glad you like your PBC.
I could tell about three mins in which one you preferred and who the winner was.
Silverbac hands down
Silverbac does an awesome job, you still cooking a bunch?
PBC for the win!
The PBC excels at cooking chicken. Ribs... not so much.
Wayne Swicegood I cooked some pretty mean ribs off of PBC.
My PBC makes unreal ribs. Some of the best I’ve tasted.
Wow! TWO commercials ONLY Three minutes in!
I’m OUT!
thumbs down for all the advertising..,,
Buszzbait69 sorry but I did not advertise. Just giving my opinions. No one paid me for this.
@@TheHollarBBQ Sorry I meant commercials. So many at the beginning. Igt was a good test though. I just bought the Chimp and on its way.
Buszzbait69 oh I get it. I have no control over that. Sorry about that.