CSNbbs

https://www.pitbarrelcooker.com/

I was checking out smokers and was looking into the UDS style and came across this one. Unlike the other UDS styles out there, this one puts more emphasis on hanging meat to smoke instead of using the racks. Sounds like an intriguing idea vs the "horizontal" approach trying to maximize "real estate" for making ribs.

I'm still rocking on with the Weber Performer Grill - which is just a 22.5" Weber Kettle in a cart. Smoked an 8 lb pork shoulder for the youngest kiddo's b-day party and she loves bbq (ribs are her favorite food). With rib holders, I can get that extra real estate to do 3 or 4 full length racks (baby back) - though it's a PITA. Having smoker that will have a small foot print that can also handle an ass load of food sounds intriguing - plus this would be an inexpensive product.

What's your thoughts on this?

Like you said good to a lot of meat but can be awkward to manage heat differential until you figure it out. I've used one a couple times and would prefer 2 grills for a big occasion. Just get a cheap second tail gate type grill for the second one, imo unless you are gonna do big volume often.

I haven't personally used one but the people I know with the Pit Barrel absolutely love it.

This is my next smoker/cooker purchase though:

https://www.theorioncooker.com/

I'm a vertical offset guy

Had/have a master built XL vertical propane smoker for I guess about a decade with some pretty unreal cooks.

Only drawback was keeping the temp consistent on long, low and slow like a butt or brisket, or cold smoke for cheese or bluefish/salmon etc. could keep you up all night depending on weather, wind, temp changes.

Bought a Louisiana grill vertical (saves a LOT of deck space) pellet smoker and plan to break it in in the next week or two. Set it and forget it as they say.

Looking forward to doing a 12-16 hr smoke and actually being able to sleep during some of it!

I’ve also had some pretty good luck with just firing up one side of the grill and using my pellet tube smoke generator. Let’s me keep the temp consistent and the tube will give me 2-12 hrs of smoke depending on how much I fill it.

Thinking about digging an in ground pit on the north forty and lining it with clay bricks. Toss hot coals in there, cover it with banana leaves and wet tarp/sheet metal and letting it smolder over night. Then invite the entire neighborhood over to help eat it.

BYOB of course... lol

I've got a Weber Smokey Mountain, which is kind of barrel-esque. It's great - I can manipulate temps if I need to but I'm comfortable doing long cooks where I take the first hour or two to set the vents and then go to bed; it'll hold temp for hours. I have the 22.5" and a full load of charcoal will allow me to cook for up to 14 hours without replenishing fuel. Another side benefit, if you like to grill with charcoal (like me), you can remove the middle section of the smoker, place the grill on the charcoal ring, and grill VERY close to the coals for a great sear. (It's creating a virtual kettle grill.)

My understanding is that a PBC is more of a "set it and forget it" cooker but also gives you less ability to manipulate temperature. I've read it can run a little hotter. I don't understand how hanging vs laying changes the cook but it sounds like the PBC does a great job. With less effort that makes it pretty attractive, especially considering the cost.

I've been toying with the idea of purchasing a Traeger myself...

Got all the necessary mods finished on an Oklahoma Joe's done and need to smoke something myself.

I like a low mileage pit-woofie myself.

(06-13-2019 10:33 AM)Brookes Owl Wrote: [ -> ]I've got a Weber Smokey Mountain, which is kind of barrel-esque. It's great - I can manipulate temps if I need to but I'm comfortable doing long cooks where I take the first hour or two to set the vents and then go to bed; it'll hold temp for hours. I have the 22.5" and a full load of charcoal will allow me to cook for up to 14 hours without replenishing fuel. Another side benefit, if you like to grill with charcoal (like me), you can remove the middle section of the smoker, place the grill on the charcoal ring, and grill VERY close to the coals for a great sear. (It's creating a virtual kettle grill.)

My understanding is that a PBC is more of a "set it and forget it" cooker but also gives you less ability to manipulate temperature. I've read it can run a little hotter. I don't understand how hanging vs laying changes the cook but it sounds like the PBC does a great job. With less effort that makes it pretty attractive, especially considering the cost.

Been tossing the idea of the WSM smoker as a possibility too. Did you have to do any mods to it? I read that the aluminum fire door sucks and doesn't seal well, and that many people get replacement parts made of stainless steel.

I bought a cheap offset smoker from HD for 130.00 bucks. Not a great smoker, but with my skills, good enough to enjoy the feeling of actual smoking.

There's a new show on Netflix called The Chef Show with Jon Favreau and an LA chef named Roy Choi. Pretty good, generic cooking show but there are two episodes with Aaron Franklin in Austin that are pretty cool if you're into barbecue.

I got a new air fryer a few months back that I enjoy messing with. It's nice to eat fried foods that at least seem healthier, even if they probably aren't as healthy as I think.

(06-13-2019 09:47 PM)Fort Bend Owl Wrote: [ -> ]There's a new show on Netflix called The Chef Show with Jon Favreau and an LA chef named Roy Choi. Pretty good, generic cooking show but there are two episodes with Aaron Franklin in Austin that are pretty cool if you're into barbecue.

I got a new air fryer a few months back that I enjoy messing with. It's nice to eat fried foods that at least seem healthier, even if they probably aren't as healthy as I think.

Eh.. I haven't used one.. But the question is are you dunking the food in tons of flour and throwing it in a gallon of oil that could be used a biodiesel later?

I think that's the difference. I bought my dad an oil less turkey fryer years ago and it seemed healthier because you eliminated the use of the oil.. Who knows..

To quote Alan Jackson.. Everything I love is killing me.

(06-13-2019 08:29 PM)miko33 Wrote: [ -> ]

(06-13-2019 10:33 AM)Brookes Owl Wrote: [ -> ]I've got a Weber Smokey Mountain, which is kind of barrel-esque. It's great - I can manipulate temps if I need to but I'm comfortable doing long cooks where I take the first hour or two to set the vents and then go to bed; it'll hold temp for hours. I have the 22.5" and a full load of charcoal will allow me to cook for up to 14 hours without replenishing fuel. Another side benefit, if you like to grill with charcoal (like me), you can remove the middle section of the smoker, place the grill on the charcoal ring, and grill VERY close to the coals for a great sear. (It's creating a virtual kettle grill.)

My understanding is that a PBC is more of a "set it and forget it" cooker but also gives you less ability to manipulate temperature. I've read it can run a little hotter. I don't understand how hanging vs laying changes the cook but it sounds like the PBC does a great job. With less effort that makes it pretty attractive, especially considering the cost.

Been tossing the idea of the WSM smoker as a possibility too. Did you have to do any mods to it? I read that the aluminum fire door sucks and doesn't seal well, and that many people get replacement parts made of stainless steel.

No mods. I don't love the door but I don't understand the complaints about its flimsiness. It's aluminum, so if it's leaking it's probably bent and you can bend it back. It seals more than good enough for me to keep reasonably constant temps for hours (as mentioned above). I live in SoCal so I don't have very cold ambient temperatures that might make that more impactful?

For me the bummer with the door on the 22.5 (vs the 18) is that you can't turn it upside down and prop it open if you need a hotter cook. I have to crack it open from the top and lean it against a garden chair or something else. Annoying but nowhere near a deal breaker. Plus, the 22.5: 1) holds a ton of food, 2) doesn't require special measures for ribs, and 3) has enough room for a good amount of meet using a two zone fire.

(06-12-2019 07:46 PM)miko33 Wrote: [ -> ]https://www.pitbarrelcooker.com/

I was checking out smokers and was looking into the UDS style and came across this one. Unlike the other UDS styles out there, this one puts more emphasis on hanging meat to smoke instead of using the racks. Sounds like an intriguing idea vs the "horizontal" approach trying to maximize "real estate" for making ribs.

I'm still rocking on with the Weber Performer Grill - which is just a 22.5" Weber Kettle in a cart. Smoked an 8 lb pork shoulder for the youngest kiddo's b-day party and she loves bbq (ribs are her favorite food). With rib holders, I can get that extra real estate to do 3 or 4 full length racks (baby back) - though it's a PITA. Having smoker that will have a small foot print that can also handle an ass load of food sounds intriguing - plus this would be an inexpensive product.

What's your thoughts on this?

You could not pay me to use that thing.

All you need is one of these and the skill to use it.

I've used a Weber Smokey Mountain Bullet for about 12 years. Really good smoker. Holds temp well through the night. I've done just about everything on it shoulder, ribs, turkeys, chicken, brisket, jalapeno poppers, beans, duck. You can't go wrong with it.

Pshhhh, I just use a regular Chargriller grill with hickory chips in a foil pouch.

(06-15-2019 07:01 AM)TigerBlue4Ever Wrote: [ -> ]Pshhhh, I just use a regular Chargriller grill with hickory chips in a foil pouch.

That's tough to do for a 17 hour smoke.