Weber Smokey Mountain vs Pit Barrel Cooker | WSM vs PBC | Road to Ribtown Eps. 11
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- Опубликовано: 10 дек 2019
- In this video, episode 11 of the Road to Ribtown series, I'm doing a side-by-side cook showdown between the Weber Smokey Mountain and the Pit Barrel Cooker. I also go over the pros and cons of each cooker and let you know which one might be best for you.
Weber Smokey Mountain vs Pit Barrel Cooker
Weber Smokey Mountain v Pit Barrel Cooker
Pit Barrel Cooker vs Weber Smokey Mountain
Pit Barrel Cooker v Weber Smokey Mountain
Pit Barrel Cooker
pitbarrelcooker.com/
Weber Smokey Mountain
www.weber.com/US/en/grills/ch...
Video Game Music by: HeatleyBros
"The Trews Theme Song!"
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Coming up on 8 years with my WSM. Still rolling fine. It also has many accessories both weber and third party. It's easy to use and clean. Bang for the buck I'd day Weber.
Great video. I was a long time off set drum user. My father in law gave me his WSM several years ago. I honestly didn’t touch it for about a year. Tried it out and after learning the nuances would never go back. To me Weber’s are the Remington 870’s of bbq. Simple, reliable and easy maintenance.
Well said and I know the 870 well.
Great comparison! Really liked the way you laid out the pros and cons of each and giving a detailed description of how each works. Your video helped me decide to go with the WSM. Thanks again!
Ryan Staley - Good choice! Both are good, but I do think you get more bang for your buck with the WSM. Glad I could be of some help! I appreciate the feedback too. Thanks for watching!
Your test was over the target! Good information! Thanks
My man said the holy words of BBQ. "There is a reason why a lot of us get into BBQ, because we wanna spend time in the backyard tinkering, and messing with things"! We replace our own ceiling fans, faucets, doors, fencing, enjoy cleaning the garage, have at least one utility light in that garage, have a well kept yard, and usually have more than one refrigerator.
Lol! Facts!
Couldn’t have said it better!
Great video, great graphics, Great production. Thanks for doing it I really appreciate watching it and learning so much about those machines. I've had my pit barrel for around six years now and it's still in Great shape and left outside.
I have to say, I love my PBC for its looks and sheer simplicity. Thanks for watching!!
Great video, very informative changing direction and going with the WSM 👍🏻
Super informative and your production quality is well above the competition. New subscriber and looking forward to seeing the channel grow.
Thanks, Josh! I appreciate the feedback and the support!!!
Great comparison and fun video. Looking to add one of these this summer. Still trying to decide. Just subbed.
Beautifully shot...thanks for the analysis..and also for for not grossing us out with chewing noises:)
Lol! Thanks for watching!
Just found your channel, and glad I did! Great job!
Thanks!!!
Well done. Great video for people looking to buy their first smoker (like me) Thanks for sharing.
Thanks for confirming my suspicion. I have an 18.5” WSM with the rib rack and figured that setup was more or less the same as PBC. I’ve done 8 racks at once and they turned out great. Great video.
Mark McElhinny - Awesome! Thanks for watching!!
That's where I'm at. With the rib rack attachment on the WSM you gain access to multiple methods. That's what I'm going with.
Thank you for sharing! ! have the WSM and if I were to purchase again,it would be the one with the longest warranty. You did a great job in this comparison.
Thank you! A appreciate the feedback!
I bought my WSM over 20 years ago and I'm still using it today. It's very versatile and built to last and the only thing I've done is I had a new charcoal basket fabricated because it burned out and a new grate.
Nice!
The editing of this video is underrated
Thanks!!
Definitely
I live in Cary and just discovered your YT Channel today looking for a Peruvian Chicken a La Brasa recipe. Bingo!!! Checked out 3-4 more and found every one to be very well done. Great work, sir! Subscribed and following...
Oh, cool! Thanks for the sub!
Great Comparison! I have the 22.5 WSM and find it to be versatile and dependable, especially for L&S
Cooks. I started with 18.5 WSM but needed more real estate for larger cooks. Looking forward to trying out the rib hanger on it. Blessings!
matthew wysocki - I think you’ll enjoy it, especially for split chickens right over (no water pan) lump charcoal. It’s the best! Thanks for watching & the support!
Great video! I loved the comparison and methods used. As a tar heel, I could even tolerate the N.C. State barbecue sauce. Nice job!
😂
Great video I snagged me an 18 inch used. I love to review different smokers I was up in the air between the Oaklahoma Joe Bronco, WSM and Pit Barrel Cooker. After more research I realize I can do everything on the wsm. Smoke meat, hang meet, grill, sear. It was a no brainer especially for the price I paid.
It’s definitely the most versatile and will last the longest. That’s why I have 3
Same here. I paid $50. Looks brand new. I’m going to guess they didn’t realize the smoker takes longer. They were using the water pan, plus if you don’t know how to adjust it’s either 350 or 225. I had to do some reading and video searching.!
Great video !!! I got 3 WSMs, 22 inch. I enjoy the heck out of them. Thanks for the video !!!
Mark Butler - Awesome! I have two 18.5” now. The PBC is a fun addition. Thanks for the support!
@@RaleighSmoke it was a good choice, pit barrel doesn't have good airflow system, it will be destroyed within some years, depends on how often you cook.
I have 3 PBC's, including the original sold without the ceramic coating and it's going on 10 years now... still running great.. had to replace the lid and coal basket at least 3 times over the years.. I love this thing still... I have two others; one more Original and the Junior... I adjust the number of coals I light, installed a temp guage in the lid and all my cooks are at 225 degrees... If you open the lid too long the temp will go to 250... but I don't do that, so it's typically not a problem.. I use it all year round in Pennsylvania...
I really did enjoy, especially the way you laid out the pro's and con's. I have a WSM but not a PBC. I really want to get a drum smoker too. Absolutely loved this video and it's good to see your face too. Great job, Jon
Smokes A Rollin - Hey, Russ! Thanks for watching and the kind words. I like the PBC for its looks and simplicity, but the WSM is just more versatile. A Gateway Drum Smoker would be even cooler, but I’m just not sure its worth the coin. Hope you have a merry Christmas!
Thank you for sharing!
Great video and love the channel. I currently have the WSM 18.5 and getting ready to purchase a PBJ for smaller cooks. I need to try some of that NC vinegar sauce everyone talks about because I've been at Fort Bragg for about 3 years and have yet to try it. Liked and subscribed.
Edward Hall - Cool! Give Scott’s BBQ Sauce a try. It’s great and available at most Food Lions & Harris Teeters
this is a very good side by side video.. thank you.
You are quite welcome! Thanks for watching!
Great review.
Dope video. Just preference. Got a wsm during the pandem and it’s awesome. Did baby back ribs on the top rack, rib roast bottom rack at the same time, came out phenomenal.
Awesome!
I have both and use my WSM for smoking butts and briskets. I use my PBC mainly for ribs. I got a sweet deal for the WSM 18 that I couldn’t pass up. I feel you on tinkering in the back yard.
Butt smoker
Awesome vid man
Erik Flores - Thanks, bud!
Great stuff thank u!
Thanks Bro!
Great video!
Thanks!!
Hey thanks for the side-by-side comparison. I seem to be one of your only commenters who has the PBC, and not the WSM. Lots of great info about both in your video! I don't know much about the WSM, but the ability to do a low and slow smoke and the other features you pointed out, does make the WSM really versatile AND intriguing. Might have to ask the wife if I can get one. lol Thanks again!
By the way, you've got yourself a new subscriber! :-)
Derrick Conward - Thanks, man! I have two WSMs & the PBC. If you keep your eyes open, you should be able to find a used WSM on Craigslist or Facebook Marketplace. I bought one last year for $100 and gave it away. I got another this year for $60. Deals are out there if you look. Thanks for watching, commenting & the sub!
Just the video I was after! Initially I was leaning towards buying the PBC but the 3-5 year life isn't very attractive when the WSM should last decades, if the Kettles are anything to go by. You pay more for the WSM but I guess it lasts longer so probably cheaper in the long run.
Anyway loved the video, you got a new sub from here in Australia.
Thanks, mate! I appreciate the support, especially from down under. You can’t go wrong with either, but the Weber is more versatile and will last longer. The new PBCs are made in China, I’m sad to say. 🍻
You just made science cool. That T shirt too. Those I think I know what im getting. From the instrumentals, to the ribs, This was a sick video.
Thanks!
Skylight inn is my favorite bbq joint in the world! Awesome t shirt!
Tim Conrad - Thanks! Nothing like real whole hog bbq
Very cool side by side. I do like them both- I prefer WSM but you can’t go wrong with the PBC and being veteran owned is definitely worth supporting
Louis at R shack BBQ - I agree. Thanks for watching, Louis! Hope you’re doing well.
I enjoyed the review. I can tell you that with a little experience on the pit barrel cooker I have been able to regulate temperatures in the 235 to 250 range. Takes a little experimentation to do it but once you master it, it can be done.
I don’t doubt it. I assume you use briquettes, right? I haven’t used them in years and only did for this experiment (and others) because of their consistent heat. I prefer to use a good quality lump for cooking/smoking. I don’t even use chunks if would anymore. Thanks for watching!
Excellent editing
Thnx!
Hey Jon! I learned.....You are very smart, entertaining, and clever when it comes to your animations! Awesome Work My Friend!
And yes........results were the same!
Heavy Metal Bar-B-Que - Thanks, Ken. I appreciate your support. Just has baby #2 this week, so it might be a while for I’m back at it. Hope you and Mrs HMB have a merry Christmas!
@@RaleighSmoke Your guest said that one is a bit tastier, but you did not say which one produced the tastier meat, but concluded that it was the same.... ok..?
JesusIsGOD - My friends said that. I think it was the PBC, but we both concluded that they were pretty much the same. No two racks are the same and no two ribs are the same.
@@RaleighSmoke fair enough. thank you for the response.
Two of my favorite cookers
Great Comparison Video
John Knapp - Thank you! Glad you enjoyed it.
Just found this vid, enjoyed it. Checked out the PBC, it's $350 on their website today so a little less of a slam dunk for price than it was last year I guess.
Weber's a privately owned American company as well. It's hard to go wrong.
Yeah, plus the PBC is now made in China from my understanding. Idk if it’s greed or the price of steel. 🤷♂️
Thanks for watching!!
I like the Weber but I own the PBC. Their headquarters are in my hometown and the PBC is a rib making monster. The 30 bucks more for the Weber is not a big deal to any BBQ bubba. If I could only have one or the other it would be the Weber but I love my PBC. I do have a regular Weber kettle and it fills the gap for me. Thanks for the video.
I guess we all do things a little bit different. With that being said I wild have done a few cycles of wet wood chips. I learned early on in my smoking hobbies that smoke is flavor and making a lot can be to much and not enough can be no flavor of smoke.Thanks for you video it was very well done.
Joe Potter - Thanks! You are correct. There is a fine balance of the right amount of smoke. 🍻
I was shocked when I found out there was this big debate about soaking wood chips. My Dad used to work at a lot of different wineries. He would always bring home these oak chips soaked in red wine. It made some bomb ass BBQ. Ever since then I've soaked my chips in red wine. Ribs come out with this sharp oak and wine flavor that is amazing. Chips always smoke up just fine.
Great video! You can easly extinguish the PBC fire by putting some used foil balls in the wholes!
Good tip! Thanks for watching!
I've never used a WSM, but I have a PBC and it is a rib machine. I've never been able to get the flavor profiles out of any other cooker like I can a PBC.
You did a good job explaining the differences between the WSM and PBC. I bought a Barrel House Cooker since a person can use a water pan if you have the o -grate and more versatile than the PBC. Overall, all three are great cookers.
Russyl Royer - I hear ya. I think the PBC could certainly be modded for/with a water pan or heat defuser, but accessing the fuel below would be rather challenging during a long cook. If I remember correctly, Barrel House fixed that with a removable mid-section. Thanks for watching!
Did you find a Barrel House locally Russyl and when did you buy it? Due to PBC and their suing Barrel House, finding local is impossible. Then PBC took over Barrel House barrel and didn't stick to what I feel is the better design of all of them. I would put WSM second and PBC last. If I cannot find a Barrel House local, then WSM may be the way to go for this newbie. Thanks for the video RaleighSmoke. Been watching many and all are helpful.
@@KILLAMANJARO3 I bought it off Amazon
@@Railroad_Bbq That is what I thought because it is the only place I see it available. What came with the order if you don't mind me asking and would you buy it again? My concern is order online and it is: missing parts, damaged, etc.
@@KILLAMANJARO3 it came with the base/charcoal basket/ ash catcher, the main body, a regular cooking grate, a h grate to use when hanging food, 6 food hooks. A ward to use with the hooks, a lid , and thermometer. It came in perfect condition. Also came with 2 bags of rub.
I have a pit barrel cooker. To lower the temperature to 250, all you have to do is to restrict the air intake. I use a blue tooth ThermoPro TP08S to alert me if the temperature (both inside the Pit Barrel and the meat temp) is too high or too low. If inside the Pit Barrel is too hot and the air intake opening is already at its smallest, I just stuff a little foil in the air intake. This way I can get a full basket of charcoal to burn low and slow anywhere in between 200-250F for 12 hours (about as long as one basket of briskets can last). Of course I have to be hovering around my house with my ThermoPro to make need air intake adjustments.
I agree that it is a chore to need to refuel in the middle of a cook. But I only needed to refill charcoal when I was overly ambitious and tried to smoke two 12-15lbs briskets at the same time. That was like a 16 hour cook... too ambitious. I also agree that the verticle clearance is not great. Anything longer than 24 inches, I don't hang straight down but try to find creative ways to hang it so there's enough clearance between the meat and the charcoal. I think if I had the chance to buy a smoker again, I would have considered the WSM. But I like my Pit Barrel and already have a Webber Grill.
Since it's easy to move, I always move it back into the storage shed after the charcoal has burned out and has been cleaned out. It has been 5 years, and my Pit Barrel works good as new with just the usual blackened inside of a used bbq.
David Huang - Good to know! I really like the PBC, people think that I don’t, but whatever. It’s cool looks and easy to operate. I do wish it had a dial thermometer though. I’ll probably add one soon. Thanks for watching and the info!!
Thank you for this comparison video.
I'm not ready to commit the time needed for a stick burner.
I'll be buying the Pit barrel because I strongly believe in Buy USA!
Unfortunately it’s now made in China. The Weber on the other hand is manufactured and made in the USA, but they are not permitted to say that because a class action lawsuit over minor parts of one or more of the grills.
Great video bud, I like the new style 👍
Cookout Coach - Thanks, brother!
I like the simplicity of the pit barrel, but would buy the wsm... if you want to transport it in an suv it comes apart to fit and easier to clean them. The porcelain coating on the wsm lasts decades if you use the cover outdoors. I bought the hunsaker hanging kit for mine and love it , however with ribs I use the deflector plate over the fire and drip pan so the rib grease doesnt burn giving them a burnt grease taste. However chicken or turkey hanging over the fire is off the charts good
I came close to buying a higher end barrel cooker but one thing that stopped me is eventually needing to paint them, and the price
I completely agreed. Thanks for watching!
Good, fair comparison. I’m surprised you didn’t take the inside temp of the PBC. I have; it does start out around 245 but at the cook continues for a few hours it will get up over 300. Like most barbecues the temp depends on how open you set the damper so maybe I have mine closed more for a lower starting temperature. I have has mold build up if I keep the PBC covered outside in the winter, so I store it in the garage uncovered between winter cooks. Another disadvantage with the PBC is the clearance between the grate and the lid. Sometime a tight fit if you wrap large pork butts or turkeys towards the end of the cook.Oh, if you bury the wood in the briquettes with the PBC it does a better job of smoking, chunks on top don’t seem to burn well and you don’t get as much smoke.
All good advice and tips. Thanks for watching!
Please put the fact that the Weber Smokey mountain is made in Palatine, Illinois 20 miles from Chicago as part of your comparison. Weber has been making there grills and smoker there for 70 years.
Good to know. I did not include it being made in the USA due to the law suit which now prohibits them from saying that. The PBC is not made in the USA anymore. It’s more expensive too.
@Henry Porter - Yup! Sure is. Got me a collectors item now .
I prefer to be able to control my cooking temps. I have a drum smoker/cooker that I modified with adjustable intake and exhaust vents along with adding temp gauges. Works great now. It was too hot and drying the meat out before getting tender before. Also, I don't like using briquettes. I use lump or use like a stick burner
I only used briquettes for this comparison. I too use nothing but lump. Thanks for watching!
Wouaw très intéressant 🙏🙏
That is a lucky friend you got that gets to just come over during the last 30 minutes of the cook and eat free ribs!
Matt H _ lol! Indeed. It was fun. We ought to do it again. Ribs on the Kamado Joe!
Better starter imo is the wsm u can find a used one easily in any state on offerup.
Great side by comparison. At the end of the day I decided to go with the PBC. Easier to clean and maintain and turned out the kinds of cooks that I was most interested in. Talked to support about the lifespan and was assured that if I keep the cover on, put it under the deck and used the ash pan religiously and keep it cleaned it'll last for 10+ years.
Agreed.
I just picked up a used pit barrel for $40 .. total win.. my only complaint is I need to know temp while cooking. PBS, for whatever reason doesn't come with that.. I'll do the install and enjoy the money I saved
What size WSM did you use in the video? I’m trying to decide what size to buy. Great video, you made the decision process very easy!
The 18.5” WSM. It’s is the size of a 30 gallon drum.
Great composition video. I just bought a WSM and I’d like to try hanging ribs vertically, but I can’t find a vertical e rib rack. Where did you get yours?
I got mine through Gateway Drum Smokers, but a lot of other places offer similar hanging systems, like Pit Barrel or and Lavalock, I believe.
Nice video....I was looking for a comparison like this....since I live in Raleigh, I'll be looking for your BBQ license plate.....
B Jo - Lol! Nice! Thanks for watching!!
Good morning, great vid, can't seem to find where to purchase one of those charcoal rings. Any suggestions. Thanks you!
For which one?
@@RaleighSmoke Thanks so much, have a great grilling day!
Educational and impressive. Question if you don’t mind? You put 2 chunks of wood in them and stated no Smokey flavor? Because it was fruit wood, not enough wood?
Probably too short of a cook is my guess.
Great vid, man. I have the WSM 18.5" and I love it. I've been going back and forth on getting the rib hanger. I like the ribs I make on it as it is and get HUGE compliments from my friends and family. You think the rib hanger is worth buying?
Bocivus328 - I’d says so. While I prefer to cook ribs low and slow, the rack will allow you to cook them vertically, which does impart a different flavor. Even better is the ability to hang half chickens right over the coals. If you watch my Peruvian chicken video you’ll see what I mean. And the smell is amazing. Thanks for watching & the support!
Appreciate the reply. I guess I'll ask Santa to bring me one. lol.
I like water pan leaves meat moist....without it you can dry it out
What do you like better, hanging the ribs or laying them flat on the wsm?
Honestly, flat on the grate. You can cook at lower temps and it’s easier to manage the appearance of the finished product
WSM is the one I’m going to get.
You’ll certainly be happy with it. Enjoy!
WSM can almost set and forget it. Can't go wrong with it. At the end of the day you get what you pay for
If I build my own because we don't have PBC in South Africa, is it possible to include a heat deflector in between? Would that turn it into a smoker?
A smoker, by definition runs below 275° F. A heat deflector could get you there
I only have a Weber kettle charcoal grill and have always been intrigued with a smoker. It appears that the cost difference in up front purchase is insignificant since the Weber has a 10 year warranty along with factory and aftermarket parts. This appears to be a no brainer for the Weber unless I missed something? Thanks for the informative video.
Bro I was leaning PBC but after seeing the rack for hanging the ribs or chicken in the WSM I am back at square 1
The website for PBC being a chicken cooking machine is no joke. Honestly better than any other bbq place. 1/2 chickens per hook and six hooks at a time you are turning out some seriously good food. The only change I made is I got some #3 rebar a made with a hook on one end that makes for a better handle to take them out. I’ve cooked at 225 for hours with it in south Florida no problem. I did eventually buy an accessory that stokes the fire if it drops below a certain point. All in the PBC will handle what you throw at it.
I have the Oklahoma joe bronco, smoke 225 or bbq at 325 or grill steaks at 700° and flame and wood charcoal basket 6 inches under steaks, I can hang 12 racks of ribs, 2 cooking racks all for $170 new
Word.
nice video
Had been using pit barrel for some years, their air-flow system needs huge improvement, until now it's a screw that they use to tighten the opening lid; after some years of using it once in a while, thread in screw turned into mush and now lid is loose, I cannot tighten it, and cannot regulate lid, either fully open, or fully closed, need to drill hole to remove screw and try to fix it with home-depot bolts and screws somehow- but issue is that opening will not be as precise as before, would go with Weber.
Weber is a superior grade product, but I do love my pit barrel for its ease operation
Nice video. Never have had mold or water in my WSM though, and my cover doesn't let water in.
Check out the rib racks from Hunsaker drum smokers. They make ones specifically for the WSM. I got one for my 22.5 and they make one for the 18.5 as well. Smoke on brother
Timothy Grisi - It seems they may have made a newer cover to help stop water, but mine is so stiff I can’t even get it on (I bought that one used). It also may depend on where you live. Here in NC I gets pretty humid in the summer and mold seems to grow anywhere dark. I’ve seen the Hunsaker rack. Same concept. I’ve not used it. I believe they came out with it after people were using the Gateway racks, which fit equally well. Thanks for watching!!
- I Should also mention that I have two WSMs. The older one has a canvas type cover that does not keep the water out completely.
unless my thermoworks smoke probe is inaccurate, the grate level temp of my pbc is 270f. by your definition, that qualifies the pbc as a smoker. i can also say, i've had mine for over five years and there's been no sign of deterioration. after a cook i will stick the coal basket in a smother bucket and the coals are reusable. with a caveat being, they're only good for small cooks. if you're doing some sausage, chicken quarters or veg reused coal'll do fine. if you're doing a turkey or a brisket, yeah, you're going to need a full and fresh basket.
You can certainly make a cooker like the PBC run lower. I can make my WSM run a 150° using less coals and the snake method for example. The ranges of temp stated in this video and the statement about the PBC being between a smoker and a grill comes right from their website. Also the expected lifespan noted in this video comes from the website too. Certainly those of us that care for our cookers can lengthen that time, but it’s an average estimate based on lazy people I reckon. The PBC is a great cooker, but it wasn’t designed as a smoker. Thanks for watching!
@@RaleighSmoke you know, i never thought to apply different coal formations to the pbc. thanks for the tip, i'm gonna have to do some experimenting come spring.
Just got the PBC for Christmas and I'm thrilled. It's no longer made in America though.
Yea, unfortunately not. You’ll love it. I still use mine regularly and enjoy having it as part of my arsenal. Merry Christmas! Thanks for watching!
Complimenti gran bel video confronto,qui in Italia gli smoker non sono molto utilizzati ma io sto cercando un bbq per principianti senza starci dietro troppo e ancora ho qualche dubbio tra quale dei due,il Weber è più facile da trovare qui in Italia il pbc è poco conosciuto ma mi piace molto soprattutto la versione junior più indicata per le mie grigliate.
Grazie ancora e ciao dall'Italia
What temp does the 18 WSM like to run comfortably or can you decide the temperature you want?
With water in the pan? 225-250
Yes with the water pan, Thank you!
Great video...but no wrap ..would have been better...
Always better unwrapped 🔥🔥🔥🔥
I had both and sold the WSM on Craigslist. With a few simple modifications, I have better results with the PBC. But, that's just me.
which mods?
@@ustujnin I added a platform to it, as I'm a taller guy. I also added to the height of the fire box, for longer cooks
@@chubbyjohnson5480 thanks mate
@@ustujnin you're welcome. It's a great choice for a beginner.
So if I have a Pit barrel why cant I turn the pit barrel into a Weber smoker by adding a water pan?
Sure can. Only problem is refueling.
The Pit Barrel owner was putting a "cell phone" on each cooker? Did I hear that right? (8:54)
He was initially. It was his direct number too. As the company grew, that changed, and I can imagine why. 🍻
Total cooking time?
I just made a barrel smoker with a water pan but I added another third of a barrel to the bottom with a charcoal pan and vent..50 bucks all in and will destroy 1000 dollar smokers
If you have mold in the WSM, how do you clean it out?
Cletis28 - scrub it and fire it up. Bacteria won’t survive at temps over 212°, so as long as you clean it and get it hot, it’ll be fine. It’s just gross and really annoying to deal with when you want to just cook.
Thanks
Cletis28 - no problem. You can invert the midsection and remove the access door to keep water from trickling in and allowing more airflow to keep mold at bay. Truly, the best the best way is to just store it in the garage or under a covered porch.
All you have to do is add a couple more racks to the barrel smoker and put in a water pan.. Simple..
@RaleighSmoke why not just run a probe in the PBC to gauge the temperature, you could run it either through the top or the hanging rod holes. Keep up the good work
I could have, but didn’t want to use probes, just the factory set up. Thanks for watching!!!
Where did u get the rib rack again??
Sprigs McGee - From Gateway Drum Smokers. Lavalock & Hunsaker also make rib hangers now for the WSM.
RaleighSmoke thanks!
It's not surprising that the results turned out the same - you cooked them the same. But if I'm choosing between the two, I'm going wsm every time. You just showed that the wsm can do what the pbc can. But can the pbc do everything that the wsm can? Admittedly, no. So for the extra $30, get the wsm. Better cooker overall and definitely a better value.
Do wsm verses Masterbuilt 560 or 1050
If Masterbuilt would send me one...
WSM for life.
DMJ 822 - Lol!!!
My home made UDS was very easy to run at 220 with no water pan or defuser....... am i missing something?
Was you homemade UDS a 30 gallon or 55? Also, did you have adjustable dampers? The PBC does not have adjustable dampers.
@@RaleighSmoke it was 55gal with a donor kettle grill dome top. It had four 3/4" ball valves as air dampers
I didn't realize the drum cooker in this one didnt have any dampers.
@@thisfool89 - no worries. The simplicity of the PBC is what a lot of people like, but without valves/dampers it has basically one set temp range.
@@RaleighSmoke either way. Great video, thank you for the content.
10 Year old design that still sells today
I'm on 7 plus years using my Pit Barrel..its so old it was built before they started the porcelain coating and still going strong!
Awesome! Mine is porcelain, but one of the old US made w/ Noah’s phone number on it. It’s a great cooker.
I vote for the WSM. In Europe the barrel costs 500 euros. Too much expensive for a barrel.
Curious if PBC is still made in the USA?
Sadly, no.
@@RaleighSmoke Thanks for the response. That is sad indeed. :(
check out youtube charcoal bullseye for simple safer way to light your smokey mountain, minion method. works with smokey joe also.