18-1/2 in. Classic Pit Barrel Cooker Package review and price compare 2025
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Product overview
| Brand | Pit Barrel Cooker Co. |
| Power Source | Charcoal |
| Color | Black Porcelain enamel coating |
| Item Weight | 57 Pounds |
| Item Dimensions LxWxH | 21 x 21 x 31.1 inches |
| Fuel Type | Charcoal |
product features
- by entering your model number.
- Includes 8 stainless steel hooks to hook-n-hang your meal and a standard grate for grilling and searing
- Included coal basket is sized for the ideal amount of charcoal for the perfect cook
- Unique design makes the PBC simple to operate, producing consistently impressive results with minimal hassle compared to other cooker options
- Minimal assembly required to get cooking
- Package includes everything you will need to get started: 2 Hanging Rods, 8 Stainless Steel Hooks, Standard Grill Grate, Charcoal Basket, and Hook Remover Tool (Seasonings Not Included)
This fits your .
product description
The PBC Package includes the following: 1-30 Gallon Porcelain Coated Steel Drum, 8-Stainless Steel Hooks, 2-Steel Hanging Rods, 1-Charcoal Basket, 1-Grill Grate, 1-Wooden Hook Remover, and 1- 3 Point Barrel stand (Seasonings Not Included). The Pit Barrel Cooker combines the best qualities of smokers and slow cookers to create a unique "vertical cooking experience" that produces perfectly cooked meat every time. It is designed to allow shorter cooking times without the need to regulate temperature or smoke. It is simple to use, portable and built to last. The PBC has received rave reviews from some of the biggest names in BBQ. AmazingRibs.com declares Pit Barrel to be the "best bargain on a smoker in the world", and gave it their top Best Value Gold Medal Award. Famed writer and TV host, Steven Raichlen, added Pit Barrel to the lineup of grills and smokers at his Barbecue University where it stands alongside cookers with five figure price tags. We believe that every outdoors man and woman that enjoys cooking will want a Pit Barrel Cooker because everyone who tries one is simply amazed by the flavor it produces and ease of use.
product details
important information
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Questions about 18-1/2 in. Classic Pit Barrel Cooker Package
Q:
Is the lead time really 3 to 5 weeks?
Answer: I got mine in 2 weeks time
Answer: I received mine in 5 days.
Answer: They are conservative on the time, and the waits WELL Worth it!
Answer: They must be getting faster. Mine was delivered 6 days after I placed the order.
Answer: Ordered mine mid-day Tuesday, arrived Thursday. I'm on the West Coast (San Diego)
Answer: We got ours in TWO days!!!
Answer: All orders ship next business day.
Answer: Got mine in 10 days.
Q:
how do you hang meat other than ribs. i like to cook all kinds of meat{turkey breast ect.}
Answer:
Answer:
Answer: I have cooked 4 whole chickens cut in half and hanging. Took about 5 hours. Hung three racks of rubs. Lots more room. Took 4 hours. The website shows how to hang a turkey.
Answer: It comes with 8 hooks and if you a larger price of meat you can double hook it. One hook will go in one side and reverse it on the other. I have done pork butts,brisket, whole chickens,ribs and corned beef. And I'm doing a turkey for Easter.
Answer: You use the hooks and hang the meat on the bars. I cut my chickens in half and hang them. Ribs you hang about 2 bones down and you can about 8 ribs at a time. If you go to the website they have videos that show exactly what to do. Pretty easy and no temperature to control. It's amazing!
Answer: Quite easy for almost any meat. Go to put barrels website and look over the excellent videos for ribs. Chicken. Tri tips. Pork roast and many more.
Answer: The barrel comes with eight hooks to hang various cuts of meat, See pit barrel cooker web site for videos on cooking various cuts of meat.
Answer: Go to the Pit Barrel website. The videos will demonstrate cooking variety of meats.
Answer: You can hang them by securing them with the hooks, (there are eight hooks) or you can lay them flat on the grill grates that is included, here is one of many youtube videos that will give you a better idea... http://www.youtube.com/watch?v=X4jPKwgj6WY
Answer: I would tie turkey breast with buckers twine if it is boneless if not threw part of the bone.....
Answer: It depends on the meat. Check out these videos for specifics: http://pitbarrelcooker.com/videos/
Q:
after your smoked meat is complete, can you thow some firewood in to use as a fire pit?
Answer: You cannot smoke meat in this. It is a rotisserie cooker. Not really a good idea to use as a fire pit either--can only throw in 3-4 inches of wood/coal--and it is at the very bottom.
Answer: After you're done cooking food on a grill, do you normally throw firewood into it to use it as a fire pit? I don't understand why this seems even remotely like a good idea.
Answer: Hello Joe, The Pit Barrel Cooker is not designed to withstand the temperatures of being used as a fire pit. Thank you.
Answer: No really. It's taller than an outdoor chair so you'd really just be sitting around a hot can instead of a fire pit.
Answer: I suppose you could. I haven't, but I have started the charcoal with lighter fluid and have had a good flame in there. Of course, by having a strong fire in there, you risk burning off the fat that coats the inside of the barrel, and adds to the good seal of the lid.
Answer: I suppose you could, but it's a barrel so you are not going to be seeing any flames above the rim unless you really load it up with wood (which doesn't sound like a good idea).
Answer: sure if you want to ruin the inside of it.
Q:
How well does it work in cold climates? I would like to use year round. I live in Illinois with cold winters.
Answer: Works mediocre in almost any climate. It is about equivalent in every way to your indoor kitchen oven. Harder to operate, harder to clean, but you do get a slightly better flavor since the fat drips on the coals and creates a tiny bit of smokiness for the meat.
Answer: I live in Minnesota and have used it at temps well below zero(-20). Yes, the temps do affect the cooking time.
Answer: I'm in Chicago and only got this recently. But everything I've read on bbq forums makes me believe there won't be any issues. If anything, just a little bit longer cooking times.
Answer: I have been cooking in 40 degree temperatures consistently and the cook turns out great!
Q:
How is this for doing a few burgers, or steaks? It seems great for large amounts of food.
Answer: Not good. It is not a good grill. Your burgers/steaks will not have any flame broil nor char. 270 degrees. You will cook everything evenly throughout, no char on outside and rare on inside--just evenly cooked.
Answer: I have used this as a "grill" only once. As stated earlier, the grate is well below the lip of the barrel, so getting to burgers and other items that require you to use a spatula to flip them is difficult. Hog dogs and brats are easier to turn with tongs, but it is a long cook on them based on the distance away from the coals, in my experience. Based on the sear I like on steaks and chops, I have not even tried to grill them on this.
Answer: The grill grate is about 8 inches inside the barrel. The charcoal is about 20 inches below the below the grate. This makes it harder to turn your burgers and steaks than a standard grill. I don't expect you can get a good sear either due to the distance from the coals. I don't use it for things I want to cook fast.
Answer: I haven't grilled any burgers or steaks, but have grilled vegetables after smoking meat. Because the flames are farther from the grill, it takes a bit longer, but if you starter when the fire is first going, it should grill very well. My fire was 3 hours old when I grilled the veggies. I love the cooker.
Answer: It's good for pretty much any amount of food. I would just use less charcoal and it would still cook great.
Answer: I haven't cooked burgers or steaks yet. It makes fantastic chicken and ribs.
Answer: This is a "cooker", not just a smoker. It came with a grill attachment that cooks just like a charcoal grill. Makes the best smoked foods I have ever had and we owned a big green egg in the past.
Q:
Does the barrel have a bottom? In some of the promo videos, he's got it right on a deck.
Answer: yes it has a full bottom. there is a stand that the barrel sets in that holds it off the ground/deck approx 4". I would not use on a wood deck or other surface that may ignite without a protective pad.
Answer: It's got a horseshoe stand bottom, 3 horseshoes that are welded to a ring that the barrel sits upon. If you are worried about it on a deck just get some fire brick to put under it for good measure.
Answer: It does indeed have a regular barrel bottom. What you can't see in his video is that the fire box has some tiny legs so there is some room between it and the bottom too. I put a patio stone under mine and it sits on my wooden deck and that works great...no heat issues. Get one..you will love it...it works amazingly well!
Answer: I have cooked with it with snow around it and it barely melts the snow below the barrel
Answer: Yes, that's where charcoal sits. it comes with a about a 4 inch stand. I've cooked with it on a deck
Answer: It has a bottom, and sits on a stand with horseshoe feet about 4" tall. I wouldn't put it directly on a wood surface though without some protection.
Answer: I assume you mean does it have a stand? If so, yes, it comes with a stand to raise it off the ground
Answer: Yes, it does have a bottom.
Q:
If you have a long cook (11+ hours) how do you add more charcoal? I'm used to horizontal smokers...
Answer: There is never a cook that would take 11 hours, there is no need to refuel. Please check out our website for all information.
Answer: If you can move the meat aside to give access to the charcoal pan, using a chimney charcoal starter, fire up additional coals and add to the charcoal pan every three to four hours. Make sure the bottom draft port is opened according to altitude instructions!
Answer: jeremy, if you are using the rebar to hold the meat,you can drop extra charcoal into the ash pan..from above..
Q:
Can you convert this barrel with a pellet pro® ugly drum smoker conversion kit?
Q:
I know its recommended but do you have to use Kingsford?
Answer: No, I have used lump charcoal, but it does not burn as evenly and lately I have found myself moving back to Kingsford as they recommend.
Answer: For the most consistent and best results that everyone raves about we recommend using Kingsford Original.
Answer: No you don't. But why would you want to use something else? The manufacturer recommends Kingsford for a reason.
Answer: I use Cowboy lump charcoal. Many pros use this brand. I find it to be great.
Answer: It's all I've used. You can try it and see how it goes. Shouldn't hurt anything.
Q:
Are these pit barrels as of september 2017 still manufactured in the usa?
Answer: I just bought one. It has a label listing the Georgia Ports Authority as the consignee and the Pit Barrel Cooker company as the Shipper. Country of origin: China. The company is pushing the Veteran status of the founder and hiding the China connection. He iis supporting at least one vetern however: himself. How about American labor? Nah. This not listed anywhere on the literature or the unit or it's packaging that I can find. Like in politics, it's not the deed, but the coverup that causes all the trouble.
Answer: According to Angie at PBC, due to overwhelming demand for PBC's their manufacturing facilities were re-located to China to keep up with demand.
Answer: No, please see below re: Angie company rep. Manufactured now in China due to high demand. Disappointed USMC vet here............
Answer: I am not sure, go the web site and get their email address and ask them.
Answer: Yes
Answer: Yes, Corona California.
Answer: Yes they are..
Q:
What is the best way to light the charcoal? Lighter fluid or some newspaper underneath?
Answer:
Answer:
Answer: Fill the basket and remove 1/4 of the charcoal to a chimney starter. Stuff the bottom chamber with about three sheets of newspaper, set on a safe surface, and light the newspaper. Wait 15 minutes and pour into Pit Barrel charcoal
Answer: The best way to light the charcoal is "Fill, drench, drop, light." I know, some of the purists say no lighter fluid but if you light it immediately, there is no aftertaste AND...AND..it is the easiest way to get the most consistent light.
Answer: Hi, I light my charcoal with a weber wax cube underneath my chimney starter. But a news paper would also work. I don't use lighter fluid at all.
Answer: Hi, I light my charcoal with a weber wax cube underneath my chimney starter. But a news paper would also work. I don't use lighter fluid at all.
Answer: It's more about preference. I douse the filled coal
Answer: I use a chimney with torn up paper bags and drink holders made of recycled paper at the bottom. I don't use lighter fluid to avoid any taste being imparted to the food.
Answer: I've never used lighter fluid when grilling for fear of tainting the taste of the finished product. Learned how to use it properly after getting this, and have found that the finished product is the same as if I'd used a chimney to start it. The lighter fluid method is far easier. Watch their videos on their site for demos.
Answer: It's preference, we demo both methods in our videos.
Q:
Can the legs be replaced with castor wheels?
Answer: The PBC comes with a three point barrel stand and does not come with castors. We also do not recommend making any modifications to it. I hope this helps, feel free to give us a call should you have further questions!
Q:
Does this cooker come with a cover?
Answer: It doesn't. The grill's dimensions and footprint are practically identical to a 22 inch Weber kettle, so if you can find a cover that covers a kettle it should cover this (make sure it goes as far down as possible and doesn't just gover the kettle pit).
Answer: Cover is an optional purchase.
Answer: No..but a standard smoker cover does work on mine..you should be very happy with the smoker though I sure am!
Answer: It doesnt come with one but they are available for $25, I think.
Answer: No, you have to buy a cover separately.
Answer: No but you can buy 1 from
Answer: No. It's an optional item.
Q:
When you hook the baby back ribs on the rack... doesn't the rib meat rip off and drop down since the meat is so tender?
Answer: I thought the same thing. However, it has not happened to me. If you hook your rack of ribs under two rib bones, it magically stays put. The meat is VERY tender and everything you cook on it turns out great. Buy the PBC, you will not be disappointed.
Answer: On the rack no. On the hooks you do have to be careful. Put the hook at least three bones down and you shouldn't have an issue.
Answer: That has not been a problem for me so far as they can get quite tender before literally falling apart. I have modified the recipe found on the Pit Barrel site and now let the ribs cook the last hour in foil with a liquid such as beer or juice. For me it has produced a bit tenderer finished product than going the whole time hanging. Hope this helps,
Answer: No it doesn't. Feel free to check out our FAQS and videos.
Answer: Nope
Q:
What, if anything, do I need to do differently to cook a kosher brisket, where the blood is removed?
Answer: Hello! We are no familiar with cooking a kosher brisket. I would think the cooking process would be the same as we demonstrate. Thank you!
Q:
How long do you have to wait until after the coals are lit to start the cook?
Answer: Once you dump the coals from your chimney (I'm not exactly sure how the lighter fluid method works) into the basket of remaining unlit coals you can start immediately. You could also wait 5 minutes or whatever if you wanted but it gets to 250-300 pretty quickly, and that's the temp range it's designed to run at.
Answer: The instructions included have a 12-17 minute chart based on elevation how long to burn the charcoal in the chimney. I live in Alabama (450ft) and burn the coals in the chimney for 12 minutes.
Answer: It takes fifteen minutes for the coals to get hot in your chimney, then you can transfer it to the coal basket. It is then ready to hang your meat and start the cook.
Answer: Depends on how you light it. If you use lighter fluid, wait 15-20 minutes with lid open, then hang meat. If using chimney starter, let coals in chimney burn for about 15 minutes, pour them over the remaining coals in basket, and immediately hang the meat and close the lid. Both methods work equally as well. Personally, I use the chimney starter method. Good luck.
Answer: we use a chimney and the coals are ready in about 10 minutes.
Answer: We dump charcoal directly in the basket & light it and then wait 15 minutes before hanging the meat
Q:
Must you still fill up the entire charcoal basket if you're only going to cook something for 45 minutes or an hour?
Answer: Well, I would not want to waste that much charcoal for a short cook like that. We have cooked salmon for about 25 minutes, but that was from the leftover heat of a rib session. I have never done a short cook like that on its own, but my unprofessional opinion, if you are cooking something like salmon and you don't need the full heat range, then I would say you can try it. I would put at least half a basket though of charcoal though.
Answer: No. Use a full basket if your cooking for 6-8 hrs. Otherwise cut it back just make sure to take out a 1/4 of what u put in for lighting
Answer: For shorter cooks such as steaks, burgers etc you can use less charcoal. For your first few cooks and until you get familiar with the way that the PBC cooks we recommned filling your coal basket full.
Answer: No. If you're quick grilling hot dogs and burgers then about half a pan full of charcoal will do. Longer term cooking should be full basket of charcoal as per mfg.instructions.Actually one should check out pit barrels website. They show u pretty much everything you'd need to know about cooking with their barrel. Good luck!!
Q:
Is it better to order it through amazon or directly through the manufacture website?
Answer: The price is the same. I ordered through amazon to get the 2 day delivery. I use the pit barrel cooker website to find recipes and tips.
Answer: I ordered through Cabela's only because I had points from a credit card. I did register with Pit Barrel. I now prefer to order through manufacturer, my choice. They are customer oriented. Ash pan is a great add on. Turkey hangar works great. I love my cooker.
Answer: Not sure that it really matters. I bought mine direct from the co as they probably make a few extra $ on it, and the guy that started to co. is a war vet. The ash pan and grill cover are very good add ons, worth the extra $. I am also going to get the chicken/turkey hangars soon as well. You will love it, guaranteed. Just be sure and follow the instructions and set your air intake deal correctly. Enjoy
Answer: It's your choice of where you are interested in buying it from Amir
Q:
I have a composite deck. Will pavers be enough to keep the deck safe? I'll probably put a grill mat under them. Just don't want to melt my deck!
Answer: The pavers must cover the entire area under the pit barrel and under the pavers put the mat and it should be fine. There's some great mats and I would invest in one for the deck.
Q:
I have a pretty old wood deck I want to put this on. Is there something I should use to make sure the deck is protected?
Answer: I use mine on my wood deck without anything underneath (except the included stand), it doesn't get very warm. But, I would recommend putting it on something non-flammable like paver stones.
Answer: From the PBC company website:
Answer: The Barrel sets on feet about 3 inches off the deck. There is pot that sets in the bottom of the barrel that holds the coals. The barrel does not touch the wood so I doubt the air would get so hot as to ignite the wood. Mine sets on a stone patio. You could slide a piece of tin under it. Or even better slide a couple old bricks under it that you might have around.
Answer: It really doesn't need anything to protect the deck. It sits on a stand a few inches off the ground, so it alleviates any problems like that.
Answer: Cement blocks, or any of those fire/oil resistant rubber deck mats should be fine. It doesn't get too hot under there.
Q:
Has anyone added a temperature regulator to the PBC?
Answer: I wouldn't mess with it. I used a digital thermometer to track the temp through the holes at the top for the rods (checked every 30mins for 5hrs to make sure it held). It really does hold it consistently every time once you have it (the damper) set where you want it (the company's guidelines on this are pretty spot on)...do this once and you shouldn't have to worry about guessing again or adjusting for temp. (unless cooking in some extreme cold).
Answer: I wouldn't add one to the smoker itself but you can use a portable one if you need. I only use one when doing meats that I need to monitor the temp. I would not add one to cooker itself will ruin the finish and the way it cooks.
Answer: We don't recommend it as it will compromise the porcelain finish.
Q:
What size replacement grate can be used in this? Will a standard Weber grate fit?
Q:
Does the packaging show/state the contents of the box? Want to purchase this as a gift but can't ship it to the house if the box displays the contents
Answer: Hello L. Schutte,
Answer: Box contains the name and logo (picture) on it. However, it will make an amazing gift!
Answer: The name and logo are,on the box
Answer: It does state what it is
Answer: Yes....lol big picture on the box telling all the neighbors it's about to go down.
Answer: Yes
Q:
Why is there no thermometer or temp regulation system? I feel like I would be cooking blind in this thing.
Answer: Great question. I thought that too. I found the answer on AmazingRibs website. The charcoal basket holds about 80 briquettes. Once they are going good the heat is high enough to sear the meat around 350 to 400. But once the lid is put on and the oxygen is limited the heat up around where the meat is hand settled in between 200-225. The only temp I have to monitor is the meat which I do with a Bluetooth thermometer. I think that's why I like it so much. I don't have to fiddle with managing the heat so much. I hope this helps
Answer: It doesn't have a thermometer because it cooks at an even temperature depending on how much air you let in. You can modify it to put a thermometer on it if you like.
Answer: I felt the same way when I first got my pit barrel. Just following the lighting procedure on the pit barrel website videos, and having a decent leave in thermometer for long cuts and a decent instant read for your quick cooks and it just works perfectly. Its kind of the beauty of the pit barrel, nothing to adjust and so no real need to monitor anything.
Answer: When set up according to instructions: air vent opening, rods in place, use recommended charcoal, etc. you will actually cook according to time. The videos have estimated times for cooking various meats. I find them to be accurate. Since heat stays constant, extra items aren't needed but you could add them if you want. I use a timer and a meat probe thermometer.
Answer: As long as you set it up and light it like they say,you just have to have faith in the cooker. Many have tried it including me and it's worked out fine.
Q:
Is the ash pan included?
Answer: The ash pan is not included. I would highly recommend purchasing it.
Answer: You have to order the pan that goes beneath the grate separately but it is well worth the cost. Allows you to lift the grate out and empty the ashes.
Answer: not with the classic package, it's a separate purchase but well worth it.
Q:
does this have a stack
Answer: A chimney? No. There's a small damper at the bottom you use to control the amount of air coming in. Air gets out through the holes just below the lid that support the rebar.
Answer: No / however, I feel it would be a good idea.
Q:
Does the smoker come with a thermostat to monitor heat temp?
Answer: No, get a good digital thermometer. Thermometers on smokers and grills are notoriously inacurate. Amazingribs.com has good reviews and recommendations for thermometers and a review of The Pit Barrel Cooker and tips also. I got a Grill Grate ET732 dual probe thermometer, with a remote, so I can monitor the inside temperature and the meat temperature also. You thread the thermometer probes through the holes where the rebar hanger rods go. I'm maybe 200 feet above sea level and I find the smoking times in the instructions to be spot on.
Answer: No. The smoker does not come with a thermostat. I use a digital thermometer to measure doneness by sticking into the thickest part of the meat. Does the job quite well.
Answer: No, temperature stays at a constant 275-300 , just have to trust it ...
Answer: It does not. I am using one from a big box retailer and it is doing fine. Pit Barrel recommends the products from Thermoworks. The results from this cooker are excellent and the lack of a temperature gauge is not a big deal.
Answer: No. Highly recommend purchasing a digital thermometer, Thermoworks being some of the best.
Answer: No it does not
Answer: No it does not.
Q:
I am seeing this same product at big box stores for $100 less...anyone know why?
Answer: Conglomerates have their ways of taking over every business in just this way.
Q:
do you have to use a thermometer while cooking?
Answer: To measure the temperature of the cooker: No. It regulates itself but you can if you're curious.
Answer: No, but I do just to make sure it doesn't overcook. It cooks faster than you expect. But you can check visually.
Answer: Nope, it holds a steady temperature quite well.
Q:
Can this be used as a barbecue? Can the charcoal grate be suspended closer to the grill?
Answer: The PBC can work as both a grill and a pit cooker. The PBC comes with a provided grill grate and works great for burgers, steaks, etc..
Answer: It can be used as a barbecue, but not for fast cooking meats as the coals are much too low and the height can't be adjusted. The main purpose of the Pit Barrel Cooker is for slow even cooking.
Answer: Figure out where you want the basket, drill 4 holes for the rods, and when smoking close the holes with short carriage bolts.
Answer: It will not work well for high heat direct searing and cooking. It excels at low and slow BBQ.
Answer: The PBC has tabs at about the height of the handles, they cannot be moved.
Q:
Can you dlso bbq and grill in the smoker?
Answer: My husband has grilled in it before
Answer: I have cooked steaks and burgers on the PBB and they come out great. They cook slower than a gas grill as the internal temp is lower
Answer: Yes. Last week we made a smoked cheese queso dip in there. Just put the rack on set your pan on and let it smoke. Great item.
Q:
What all does the 4 year protection plan cover?
Answer: PErsonally I wouldn't buy it the product is an all steel barrel with no moving parts what could go wrong?
Q:
is this too big for a just 2 people? i dont want to cook 8 slabs at a time, just 2. does this use too much charcoal for my needs?
Answer: For 2 slabs I usually will fill the basket with its charcoal brickets I do not hang my slabs I will usually just set them on the grill and flip them every 45-60 minutes. It's perfect for 1-8 slabs. It takes a bit to get used to the cooking and temp. I've made several tri tips,roast and whole lot of ribs I recently made burgers on it as well
Answer: Too big for 2? No... you dont have to cook for an army every time! I usually cook for two and reduce the charcoal accordingly!
Answer: No its not too big, quite efficient on coal. I usually only do 2 or 3 slabs as well. It makes an unbelievable chicken too.
Answer: I usually cook a lot when I fire this up. It takes about 15 lbs of charcoal so I like to get some use out of all the coals. It does a great job. I cook 4 slabs at a time. Leftovers mmmmm. Cook a couple slabs and throw on a chicken or two.
Answer: I would say no, it's not too big. In the time you will need to do two slabs of ribs, you can simultaneously cook a whole chicken and a tri-tip (or some other combination) and have meals for the week. I can't speak to your needs, but I do know you will not be disappointed with the product.
Answer: I snuff out the coals at the end of my cook by putting them in my weber kettle. Usually still have half left over for future cooks.
Q:
Is this a 55 gallon drum or smaller?
Answer: This is about a 30 gallon drum.
Answer: Smaller, about 30 gallon.
Answer: It is smaller. I'd say 30 gallons.
Answer: 35 gallon
Answer: Smaller...like 30 gallons
Q:
How difficult is this to clean?
Answer: All you do to clean it is empty the ash from the charcoal, you do nothing with the rest of the cooker. Get a cover for it also.
Answer: I use a cheap 16" pizza pan under the charcoal basket. When it all burns up and cools, I just lift the basket out, then the pan and dump the ashes in my ash can. Takes seconds. That's all the cleaning you want to do. Never wash out the inside.
Answer: I find the Pit Barrel easy the clean. I wait until the coals are finished burning and dump out the ashes. You are not suppose to spray the barrel with water.
Answer: Its real easy to do! Just dump out ashes before using Pit Barrel and thats all the cleaning you do. In the Pit Barrel instruction manual advises you not to clean inside of barrel with chemicals or etc. Hope this helps.
Answer: Pit Barrel makes a tray that attaches to the charcoal basket that allows you to simply pick the basket and pan out of the barrel, but as shipped you will have to dump the barrel to remove the ash. I bough a cover for mine at Home Depot, but Pit Barrel sells one also.
Q:
I can see why amazon doesn't ship this item to NL, Canada....$180 shipping by Fedex? Is that really the best you can do Pit Barrel?
Answer: Shipping to Canada runs between $80.00 and $130.00. Thank you. Please feel free to contact us for further questions.
Q:
What else do I need to buy with this to make it ready to go? It's a gift...
Answer: You'll need a bag of Kingsford charcoal, charcoal lighter or a chimney starter and something to cook. The videos on how to use it that are on their website are very helpful. I've been smoking meat for over 20 years and this is the best thing I've owned. I've had it for about 6 weeks now and use it every weekend.
Answer: It's ready to go right out of the box.
Answer: Heather,
Answer: The cooker comes with hooks to hang the meat, a grill for when you don't want to hang it, and a tool to safely grab the hot hooks. It is ready to grill from day one, but you will need common cooking tools like knives and cutting boards for carving afterwards. It also comes with two rubs that are pretty good.
Answer: Not a thing, unless you want to throw in a bag of Kingsford Charcoal (what the manufacturer recommends) and a chimney starter. That would provide everything but the meat. The cooker comes with everything else you need.
Answer: the cover is nice they sell on the same web site, also a long pair of bbq tongs to adjust the briquettes in the basket at the bottom of the barrel once lit, and finally a briquette fire starter, weber makes a smaller unit that works really well, let them know about Pit Barrel Cooker web site if you follow their instructions it all turns out great
Answer: Just some charcoal, Kingsford is preferred, something to cook and some refreshments for while its cooking. You have to try to screw it up.
Answer: Meat thermometer, gloves, charcoal, and charcoal lighter fluid. Recipes and suggested cooking times are all on website.
Q:
confused - should i buy this or the weber smokey? any recommendations? price is same for each.
Answer: Buy the Pit Barrel Smoker. I've been smoking for years as a hobby. This follow science. Smoke and heat rises so you are getting a better smoke and heat scourse. Most smokers you have to get your smoke and heat to travel horizontally. Which is against nature or science. You will fall in love with this smoker. One suggestion buy a meat cage to hang your ribs in. The meat becomes so tender it will fall off the bone and into the coals,
Answer: Easy, Pit Barrel Cooker. I bought this to replace the Weber Smokey Mountain. It's one of the best decisions I have ever made. The Pit Barrel is super easy to use, foolproof and delivers excellent results every time. Further, their customer service is off the chart.
Answer: I can't speak about the Weber as I don't have one. The PBC however is AWESOME! Everything I cook turns out perfectly. I don't think that you would be disappointed with this purchase. I haven't been.
Answer: I don't own a weber anymore but honestly both are good. I choose to support a veteran and his company. Love my PBC.
Answer: Check out all of our videos on our website to see capacity and versatility. To give you an idea, you can cook 8 racks of ribs in the PBC.
Answer: I do not have a wsm, but have cooked with folks who swear by them. I do have a Pit Barrel
Q:
How long to smoke a 3-pound tri-tip
Answer: 45 min. to an hr. for medium rare, comes out perfect every time and everybody says its the best they have ever had.
Q:
Are all of these grills manufactured in the usa ? thx !
Answer: They were at one time. Not now China
Answer: Yes it is a great product. Made Prospect, Ky.
Answer: Yes and they are fantastic
Q:
Is there a water container with this. i saw in kpbs show chef used container with water on top of charcoal when he cooked boston butt
Answer: There is not a water container with the cooker and I've never seen a need for one. I just did a butt a week ago per the video on the site and it was perfect, falling apart and nice and juicy.
Answer: No, as far as I know there is no water container. I have two Pit Barrel Cookers and neither one came with a water container.
Answer: They were using it incorrectly. You don't need water in a Pit Barrel cooker.
Q:
Has anyone used Weber briquettes in it and did they last as long as Kingsford?
Answer: I have only used Kingsford original due to I had competition left over and it did overcook the meat somewhat when compared.
Answer: I have not used the Weber charcoal, but I have used the Royal Oak Lump charcoal... I think it works even better than the Kingsford as far as flavor goes... hope that helps!
Answer: only use kingsford
Q:
What does it cost to ship to Vancouver, BC?
Answer: It generally runs between $60.00 and $90.00.
Q:
This may sound silly But does it come with the barrel ?
Answer: The package comes with the barrel, two rebar, 8 hooks, the charcoal basket, a grate and a stand. They once you get it you can start smoking in 20 minutes and it's true. All you need is the meat and the charcoal
Answer: Yes it does. Comes with everything you need to start smoking except the meat and charcoal.
Answer: Yes. The cooker s a barrel.
Answer: Yes, everything that is pictured. Includes two rubs.
Answer: It does
Answer: Yes it does
Q:
Do you deliver overseas? would it be suitable for overseas use (different climates)?
Answer: Hello, we do ship overseas you would need to contact us for a shipping quote, the PBC works great in all climates.
Q:
Can it be used to cooking hole pork shoulder for pulled pork BBQ
Answer: It can. I have cooked 600-700 pounds of shoulders on a larger cooker for pulled pork, and the pulled pork on the pbc is the best.
Answer: It sure can! The largest I have cooked is about a 12lb pork shoulder but it will handle larger. Excellent results!
Answer: Absolutely takes about 4 hrs. Recomend using a leave in temp probe to get it perfect. Just go to the pit barrel website and check out his videos. They detail how to cook pretty much everything that most people would cook like butts, ribs, burgers, chicken etc. Just buy it you will not be disappointed. I am not paid or sponsored by pit barrel it's just that good and easy.
Answer: Yes it can.
Q:
What is the texture of the meat? does this create a decent bark?
Answer:
Answer:
Answer: Yes. Good bark and juicy meat. This cooker is meant to cook a bit faster than traditional smokers so take that in to consideration.
Answer: Texture great. Bark good.
Answer: Absolutely, this is a great smoker, easy to use and excellent results. Liked it so much I've bought as gifts as well
Answer: Best I have ever had.
Q:
Can you use butcher paper when wrapping instead of foil? That is what I use. Thank you.
Answer: Yes, we use butcher paper in our pork belly video. The only time you may run into a problem is if you are needing to wrap with a juice or other liquid.
Answer: I used butcher paper on brisket and pork and I have to say, the foil works better.
Q:
does this have a hanger hook for smoking turkeys?
Answer: This is the Classic Pit barrel cooker package. It will include 8 standard meat hooks, the barrel, lid, stand, charcoal basket, rebar, standard cooking grate and two 5oz rub packets but not the turkey hanger.
Answer: A hanger is available for smoking turkeys, but it isn't a hook in the traditional sense of the word. It doesn't come with the Pit Barrel, but can be ordered from them. I have cooked three turkeys on their turkey hanger and they were absolutely delicious!
Answer: It does not come with the turkey hanger you need to buy that separate
Answer: No, that’s an accessory that you have to purchase separately.
Answer: No, the basic kit doesn’t come so the one you have to buy it separately.
Q:
if i want to cook one rack of ribs and maybe a chicken do i have to use 8 pounds of charcoal? looking for something for 2 people.
Answer: In order to get the desired cooking performance, a full charcoal basket should always be used. Less charcoal means less heat. The same temperature is required for one rack of ribs and 8 racks of ribs.
Answer: I always use the 8 pounds. Just plan ahead and cook for a few meals.
Answer: Hi,
Answer: No, or if you do, you can close up all the holes and smother the coals. They can then be used again, as part of the next cook.
Product reviews of 18-1/2 in. Classic Pit Barrel Cooker Package
Legardi11 : Wannabe A Rock Star With BBQ, This Is It!
Love this product! Giving it 5 stars despite some minor inconveniences, that have little to do with product, but rather you adjusting to a different method of cooking. That said, would not have a BBQ party the first time using this, when guests are expecting to eat at a certain time. Results could be much quicker than anticipated, it depends on what you are cooking, and you altitude. It is not that it is complicated, it only takes one or two times to appreciate the carefully thought out plan of this product by company owner. Pay attention to instructions, in addition to visiting company website for more info. Highly suggest also viewing the multitude of YouTube videos from not only the company, but others that have used this product as well. Bear in mind, keep those videos as ideas, not a solid plan, in that users may have been cooking at a different altitude than you.
PBC comes fully assembled and arrives in 5 business days. My PBC came perfectly adjusted to 1/4 open vent to accommodate my low Fl. altitude. If you live at higher altitude, you simply need to make a very slight adjustment to vent.
First time using this, and adequate research on website, and watching multiple YouTube videos, knew to adhere to precise charcoal recommendation of adding to cooker basket, taking 40 out and adding to charcoal chimney. ( LOVE the Weber chimney that has highest reviews for this product) Memorial Day, wanted to do some ribeyes, and they came out perfectly! Thing is, did not want to use the REQUIRED charcoal for just a few steaks. That said, several hours in advance, hung a 4.5 lb. Boston Butt, or shoulder, and it was amazing
g
with results, but will change a few things next time. Seasonings are included with order, but be careful with applying them, or mixing with your fave commercial seasonings. Most are highly salt based, and cooking process with enhance saltiness. Would not suggest liberal application, but rather a bit above light application. If any doubt, you can always add seasoning to oil, with what you consider reasonable, (on the light -medium) side, and then coat. Mind you, the cooker/charcoal is your brunt of flavor.
If you are doing similar with "double duty" cooking to utilize charcoal effectively, keep the grill pan insert inside. My first time negated this, and it was a bit clumsy, reinserting for my ribeyes. Careful with this cooker, esp. when using it like I did for ribeyes, after it was already VERY hot from cooking something. Glad I used thermometer, because ribeyes were looking toasty after 5 minutes on one side, and quick flip to next side revealed my desired "medium" of 145 degrees, again in 5 minutes. In the future, will take off steaks at 140, knowing that resting will still allow for cooking.
Even if doing ribs, suggest to keep the rack in for finishing them. Hanging them with enclosed hooks yields perfection, with perhaps some minor tweaking, because (esp.) ribs are so subjective with personal taste. Personally, LOVE the crispness on ribs in this cooker, and do not prefer cooking with foil to finish with BBQ sauce. I prefer some warm BBQ on side for dipping. Thing is, learned to move the ribs to rack, double sealed in aluminum, when I see them perfectly toasty, if they are not done with tenderness. Regardless of whether you applied BBQ sauce or not with double wrapping of foil, once they are in such, and you test them, suggest taking them off heat when close to "done" and respect the awesome heat the remains in that foil, and will do so for hours, if undisturbed. The heat in that foil, is unlike that of an oven. When you open foil, the smoke you see is the special smoke that is uniquely achieved with this process.
Tell the neighbors when you are using this item, so that they can hang ribs, what ever. In my two times using this, and only one time advising neighbors, and giving minor samples, lol, now have donations of two huge size bags of Kingsford recommended briquettes for further use. It is that impressive!
PBC comes fully assembled and arrives in 5 business days. My PBC came perfectly adjusted to 1/4 open vent to accommodate my low Fl. altitude. If you live at higher altitude, you simply need to make a very slight adjustment to vent.
First time using this, and adequate research on website, and watching multiple YouTube videos, knew to adhere to precise charcoal recommendation of adding to cooker basket, taking 40 out and adding to charcoal chimney. ( LOVE the Weber chimney that has highest reviews for this product) Memorial Day, wanted to do some ribeyes, and they came out perfectly! Thing is, did not want to use the REQUIRED charcoal for just a few steaks. That said, several hours in advance, hung a 4.5 lb. Boston Butt, or shoulder, and it was amazing
g
with results, but will change a few things next time. Seasonings are included with order, but be careful with applying them, or mixing with your fave commercial seasonings. Most are highly salt based, and cooking process with enhance saltiness. Would not suggest liberal application, but rather a bit above light application. If any doubt, you can always add seasoning to oil, with what you consider reasonable, (on the light -medium) side, and then coat. Mind you, the cooker/charcoal is your brunt of flavor.
If you are doing similar with "double duty" cooking to utilize charcoal effectively, keep the grill pan insert inside. My first time negated this, and it was a bit clumsy, reinserting for my ribeyes. Careful with this cooker, esp. when using it like I did for ribeyes, after it was already VERY hot from cooking something. Glad I used thermometer, because ribeyes were looking toasty after 5 minutes on one side, and quick flip to next side revealed my desired "medium" of 145 degrees, again in 5 minutes. In the future, will take off steaks at 140, knowing that resting will still allow for cooking.
Even if doing ribs, suggest to keep the rack in for finishing them. Hanging them with enclosed hooks yields perfection, with perhaps some minor tweaking, because (esp.) ribs are so subjective with personal taste. Personally, LOVE the crispness on ribs in this cooker, and do not prefer cooking with foil to finish with BBQ sauce. I prefer some warm BBQ on side for dipping. Thing is, learned to move the ribs to rack, double sealed in aluminum, when I see them perfectly toasty, if they are not done with tenderness. Regardless of whether you applied BBQ sauce or not with double wrapping of foil, once they are in such, and you test them, suggest taking them off heat when close to "done" and respect the awesome heat the remains in that foil, and will do so for hours, if undisturbed. The heat in that foil, is unlike that of an oven. When you open foil, the smoke you see is the special smoke that is uniquely achieved with this process.
Tell the neighbors when you are using this item, so that they can hang ribs, what ever. In my two times using this, and only one time advising neighbors, and giving minor samples, lol, now have donations of two huge size bags of Kingsford recommended briquettes for further use. It is that impressive!
Clayton : Good start
For newbies, I feel this is a good smoker. I was under the impression of the reviews, propaganda, and youtube videos that you didn't need to monitor the temperature, and that you set it and forget it.
After wasting a lot of good meat, I can tell you, that you'll need to monitor the temperature and learn the device.
After wasting a lot of good meat, I can tell you, that you'll need to monitor the temperature and learn the device.
Rob Nibert : The Pit Barrel Cooker is awesome. Now it's easy to make GREAT BBQ at ...
The Pit Barrel Cooker is awesome. Now it's easy to make GREAT BBQ at home even if you don't know how to grill. The kids say anything that I cook in the Pit Barrel is great.......... chicken, burgers, pulled pork, brisket, chuck roast, wings, etc.....and all they usually eat is fast food. Just follow the directions on the website for lighting the grill with the Kingsford blue charcoal,use the seasoning rub included, put the food on (any meat, vegetables, pizza, even cookies!) and the results are literally fantastic every time. The website also provides many videos for cooking and Youtube is a great resource for recipes since so many great cooks use the Pit Barrel Cooker..
Scott Cas : Friggen Great BBQ
This thing is awesome. I used to have a Weber Smokey Mountain. Had it for about three years. I liked the WSM for its ability to be fiddled with and easily modified. When I moved I couldn't fit it in the moving Pod so I left it. I thought I would try something new for my next smoker and got this. I made awesome ribs right out the gate, first time. Better than I had ever accomplished with the WSM after three years. I can't explain it and feel like a bit of a failure at the WSM now. But whatever. The PBC routinely cranks out great BBQ. My recommendation, if you get it, is to start with less lit coals than they recommend. It's been easier for me to maintain lower temperatures that way.
Allyson Johnson : Holy Smokes!!!
Pun intended!! The Pit Barrel Cooker does exactly what it says it will do...Pounds away hour after hour with a consistent temperature. I am a novice smoker, but have utilized my Weber Kettle as a smoker with the Smokenator, which is pretty darn good given for what it is, but demands a lot of attention to regulate temperature and maintain fuel.
I did a lot of research before I bought the Pit Barrel Cooker and it has received excellent reviews and I am confirming them. For my first cook I made pork spare ribs and a whole chicken. The chicken turned out amazing and the ribs ok. I followed the directions exactly for both, but the ribs were about 20-minutes overdone. That's not a function of the cooker, but the cook! The chicken was so juicy and amazing! The ribs would have been the same, but just a bit overdone. The flavor for the ribs was still amazing, but just a little dry. During the cook I utilized my Mavrick to check the internal pit temperature and I was amazed at how consistent this thing was!
This was my first cook with the PBC and the result was about what I had expected...good but not great since I need to get used to the tool being used. I can't wait to cook on this thing again! The more I use it the better the results will be, with little effort and babysitting! Plus you can't ignore the reviews that some of the best Pit Masters have given this unit!
Don't hesitate and buy this beast!!
I did a lot of research before I bought the Pit Barrel Cooker and it has received excellent reviews and I am confirming them. For my first cook I made pork spare ribs and a whole chicken. The chicken turned out amazing and the ribs ok. I followed the directions exactly for both, but the ribs were about 20-minutes overdone. That's not a function of the cooker, but the cook! The chicken was so juicy and amazing! The ribs would have been the same, but just a bit overdone. The flavor for the ribs was still amazing, but just a little dry. During the cook I utilized my Mavrick to check the internal pit temperature and I was amazed at how consistent this thing was!
This was my first cook with the PBC and the result was about what I had expected...good but not great since I need to get used to the tool being used. I can't wait to cook on this thing again! The more I use it the better the results will be, with little effort and babysitting! Plus you can't ignore the reviews that some of the best Pit Masters have given this unit!
Don't hesitate and buy this beast!!
Abraca-Daniel : It doesn't have the precise temperature control of smokers with a bunch of vents but it'll make dang good food with practically
Lets get one thing straight, this is not for someone who smokes as a hobby. The PBC is a set-it and forget-it smoker not one of those that you sit beside all day toying with. It doesn't have the precise temperature control of smokers with a bunch of vents but it'll make dang good food with practically no effort on your part. And thats the great thing about it. This smoker was made for the casual smoker. If you want a smoker you can do a lot of meat in at once, in a small footprint, than this is the one for you. Set up was quick with only the one vent on the bottom to set. I precisely (read: am dork, used calipers) set the vent to 1/4 open since I am at sea level but that is a bit wide it seems. Here on the northern Gulf Coast it needs to be about 1/8th open it seems or it runs around 350. Still tastes great but its more of a roasting at that point and less of a smoking. Get a thermo you can hang inside for your first few runs to dial it in right for your local.
Amazon Customer : You could easily fit two 12-pound briskets in here at the same ...
I've only done two cooks on this thing in the week since I got it, but I'm impressed. This is truly a set-it-and-forget-it cooker. I get about six hours of 275-degree temps with a single load of coals. The capacity is impressive, too. You could easily fit two 12-pound briskets in here at the same time. I switched to the PBC from an offset because I was tired of burning so much charcoal. So far, it looks like I made a good decision.
jude : Great product
You want be disappointed, this pit barrel will save you time just hang neat and let the barrel do work, I brought this for my husband two years ago still works well, has recognized this pit barrel to all our family and friends, this is a great product. Thanks
Tommriddle : Home Smoker's Dream
I can't even begin to say enough good things about this smoker. The quality is top notch from the barrel itself, to the solidly constructed coal basket. In the few months I have had this, I have done brisket, butts, whole chickens, all kinds of ribs and even cupcake chicken thighs. This thing does it all and with relative ease. Just start it, add meat, and come back when it's finished. The temperature stays very consistent and a full coal basket burns about 9-10 hours before needing more. The price is fantastic and the smoke flavor is spectacular, all with just plain old Kingsford Blue Bag. If you want a great home smoker, look no further because the Pit Barrel Cooker is where it's at.
Steve Sexton : Surpassed expectations!
I have spent years honing my skills on various smokers---especially on ribs and brisket. My neighbor got one of these because his uncle had one and kept raving about it. Honestly, I thought it was hype and didn't have much in the way of expectations. The day it came to his house we got a couple of racks of ribs and cooked them exactly according to the directions on the website (in video form). I was blown away! It also kind of put a burr in my saddle because it was so easy anyone can do it. I left his house that day thinking that the ribs were so good that beside the ones I spent years trying to get right---they might win the test. Over the next few days we did whole chicken, pork butt, and wings. I was sold. I ordered one to put in my own backyard and dismantled my smoker, turning it into a large grill for burgers and brats. This thing ticks all the right boxes for me. It's easy to operate, fuel efficient, and puts out great food. I can even put my wood chips on (I was raised in Texas and have never been able to get over it : ) ). I have contacted the owner of the company twice and have heard back (by email) within the hour. You can also call as their cell number is on the side of the barrel. If you're looking for a good, easy way to put out good meat this is a fantastic way to go.
Scott Cas : Friggen Great BBQ
This thing is awesome. I used to have a Weber Smokey Mountain. Had it for about three years. I liked the WSM for its ability to be fiddled with and easily modified. When I moved I couldn't fit it in the moving Pod so I left it. I thought I would try something new for my next smoker and got this. I made awesome ribs right out the gate, first time. Better than I had ever accomplished with the WSM after three years. I can't explain it and feel like a bit of a failure at the WSM now. But whatever. The PBC routinely cranks out great BBQ. My recommendation, if you get it, is to start with less lit coals than they recommend. It's been easier for me to maintain lower temperatures that way.
Johndavidc : It is incredibly easy to set up and use and the online recipes ...
I use the all the time. It is incredibly easy to set up and use and the online recipes & videos are great! Lessons learned: Trust your thermometer and recipe, Open the lid to check on your masterpiece often (this helps with giving the barrel a burst of oxygen), get some good BBQ gloves to handle the meat, and lastly, share with friends - this product enables good times!
Chris Faulk : AMAZING!!!
FANTASTIC...AWESOME...GLORIOUS...PHENOMENAL.....these are the exact words used to describe the brisket that I smoked for the superbowl meal in the pitt barrel cooker that I just got, uttered by my 13 and 15 year old grandkids. the pitt barrel is the new love of my life......right behind my WIFE of course!!
update.... cant say enough about the pitt barrel... I have cooked a boston butt, ribs, pork loin, country style ribs, beef ribs... all have come out perfect! I am addicted...never has smoking been so easy. my grandson has added another expression of the food that I have cooked since using the pitt barrel....ELECTRIFING!
update.... I bought this grill-smoker on feb 1st and this thing continues to AMAZE! its now oct 1st and I have cooked everything under the sun and its perfect everytime. without a doubt its the best grill-smoker I have ever owned. I can start another meal 6 hours later after I first lit up the coals and its still over 300 degrees even though I had only filled up the charcoal basket halfway. TRULY AMAZING!!
update.... cant say enough about the pitt barrel... I have cooked a boston butt, ribs, pork loin, country style ribs, beef ribs... all have come out perfect! I am addicted...never has smoking been so easy. my grandson has added another expression of the food that I have cooked since using the pitt barrel....ELECTRIFING!
update.... I bought this grill-smoker on feb 1st and this thing continues to AMAZE! its now oct 1st and I have cooked everything under the sun and its perfect everytime. without a doubt its the best grill-smoker I have ever owned. I can start another meal 6 hours later after I first lit up the coals and its still over 300 degrees even though I had only filled up the charcoal basket halfway. TRULY AMAZING!!
S. Markley : This is the last smoker you will ever need!
This is the last smoker you will ever need! I was skeptical at first, but the PBC has proven me wrong. I have not found anything that this smoker can't cook well. I have cooked multiple turkeys, lots and lots of chickens, numerous pork butts, tri-tips, and the absolute best ribs that you have ever cooked! Speaking of ribs... the PBC is a rib cooking machine! Imagine turning out 8 slabs of competition grade ribs anytime you want!
I am part of a big online BBQ forum and this smoker is very well liked there. The most common problem we hear about is lighting the PBC smoker. Noah at Pit Barrel has provided a video to show how it is done. He basically shows two ways to light it... one using a chimney and one using charcoal starting fluid. I have tried both ways and they both work great. I know a lot of people balk at using the starting fluid method, they just do not want to 'chance' getting that 'petro taste' on their food. I can sympathize with them, but Noah's method is excellent. I have used it several times and have never ever had that nasty taste to deal with, not even a hint of it. Most people use the chimney method to light though and it is no-brainer easy and works equally as well. The key thing here is, *follow the directions* on the videos, you will not go wrong.
Speaking of videos... Noah and the Pit Barrel Co. have lots of videos on their site that show how to cook various meats on the smoker.. Turkey, Ribs, Tri-tip, Prime Rib, Pork Butt, Brisket, etc etc. The videos are very informative and drop-dead easy. Make sure you take advantage of this resource.
If this review seems overly 'glowing' well maybe it is! I am a brazen fan... a big big fan. Noah and the Pit Barrel Co. makes me look like a BBQ genius, ya gotta like that!
I am part of a big online BBQ forum and this smoker is very well liked there. The most common problem we hear about is lighting the PBC smoker. Noah at Pit Barrel has provided a video to show how it is done. He basically shows two ways to light it... one using a chimney and one using charcoal starting fluid. I have tried both ways and they both work great. I know a lot of people balk at using the starting fluid method, they just do not want to 'chance' getting that 'petro taste' on their food. I can sympathize with them, but Noah's method is excellent. I have used it several times and have never ever had that nasty taste to deal with, not even a hint of it. Most people use the chimney method to light though and it is no-brainer easy and works equally as well. The key thing here is, *follow the directions* on the videos, you will not go wrong.
Speaking of videos... Noah and the Pit Barrel Co. have lots of videos on their site that show how to cook various meats on the smoker.. Turkey, Ribs, Tri-tip, Prime Rib, Pork Butt, Brisket, etc etc. The videos are very informative and drop-dead easy. Make sure you take advantage of this resource.
If this review seems overly 'glowing' well maybe it is! I am a brazen fan... a big big fan. Noah and the Pit Barrel Co. makes me look like a BBQ genius, ya gotta like that!
Wags : Better than I expected, and I had high expectations
I was told about this smoker from a friend who swore by it. I was set on getting a weber since it was a brand i knew and respected. But I figured I would research this and all I could find was good reviews. So with his recommendation and the reviews I pulled the trigger and I could not be happier. First off this thing is a beast, it is not all tin like the Weber smoker, every part is heavy weight. There is no extra tricky venting, it just directs you on how to vent it based on your locations altitude, then you screw it tight and never adjust it again! There is also no water pan, and I truly feel like there is no need. This smoker uses is natural juices to create the smoke, no need for wood chips or water pans. You can add them but definitely not needed. It also cooks so evenly that it speeds up the process. I did a 15lb brisket (pre trimmed weight) in 4.5 hours, and it was AMAZING! Had the nice red ring around the edges and super tender! Ribs were outstanding too! Biggest thing is to wrap your head around how fast it cooks, you kind of have to plan on shorter end of the times they give on their website from my experience. I would recommend a thermometer that you can leave in the meat the whole time so you know where it is always at. They also have a lot of accessories on their site to accommodate other styles of cooking. This is build so heavy duty, I might not ever have to buy another smoker again!
Amazon Customer : The Pit Barrel Cooker not only is easy to use
I've used a bullet style smoker and a couple weber grill smoker add-ons in the past. I could never get or keep the temperature consistent and I always had to mess with a water pan, and babysit it constantly. The Pit Barrel Cooker not only is easy to use, but the food comes out perfect. I almost feel like I'm cheating. No muss no fuss. Hanging my food on a friggin meat hook is awesome! I almost gave up smoking food as it was such a hassle, took way too much time hovering over it and I didn't want to plunk down $1G for supposedly better equipment. I didn't get to enjoy smoking food. Your smoker was my last hope! I'm looking forward to smoking my first beef brisket, which I've always been afraid to do on my old smokers. Thank you for making a great, easy to use smoker.
P Morrow : Great smoking and grilling!
Gave this to my older son. He has become quite good at using it for grilling and smoking. Have since purchased more accessories. Now, I can hardly wait for the next meal invitation. Recently, he smoked a 7-pound pork loin roast to absolute perfection. Served 15 people, and got rave reviews. You can get all the accessory tools, implements and meat rubs from Amazon, and there are plenty of instructional videos on the company's website and on YouTube.
FRESH! : DONT BELIEVE ME? LOOK AT THE PIC! FIRST TIME SMOKER!! YEAH BABY!
OH MY GOSH! WOW WOW WOW!! I got this bad boy on Saturday and literally o.ly had to geg it out of the box, add some charcoal and BAM!!! I was SMOKING!!!. I was freaking out since it was my first time smoking anything, my whole family waiting on me to get dinner ready and i did not disappoint. The Pit Barrel takes the guess work out of everything. You "SET IT AND FORGET IT". it does 98% of the work, you just provide seasoned meat and charcoal.. The Pit does the rest. DONT THINK JUST GET IT!
Design Guy : The best
This cooker/smoker is s good as it gets. Very well made solid construction, followed the directions to a T on my first cook of Baby Backs and they were fantastic. Did a Butt a big one 8.5 lbs not the 6-7 pounder that everyone recommends and had a bit of an issue with it coming up fully to 190f not the fault of the cooker by any means. I neglected to let the roast sit out in room temp long enough...OOPS! That being said I had a perfectly done and very tender big boy roast that we sliced thin. Everyone raved about my different approach to the usual pulled pork. I did use a DOT remote by thermopen and this really made the whole effort quite easy if not a little bit frustrating due to a senior moment. Get this cooker, you will love it and love getting used to it.
Dylan P. Birkett : BEST RIBS EVER!!!!!!!!! Just do yourself a favor and buy it now.
This is exactly as advertised. I was skeptical of the rave reviews and almost went with the Weber Smokey Mountain. I'm very satisfied with my choice here. Used it for the first time today with some ribs and chicken. The chicken came out incredible and the ribs were just absolutely perfect! No water, no wood chips, no fussing around. Design is simple to the point of elegance. Just use the Kingsford charcoal, light it, hang the meat, and take it out a few hours later. Portable enough to take to the beach next summer. I'm looking forward to doing a beef brisket and pork shoulder with it, although I have a feeling that this thing is best at making ribs and does them better than anything else out there for under a thousand dollars. Truly the best bang for the buck. Best ribs, I have ever barbecued.
A. J. Lee : Awesome smoker.
About 2 BBQs in, and I have to say....this rig is nice. Great value for what your getting and way easier to maintain than my offset smoker. It gives your meats a great flavor even without wood and it really does have the juices vaporized when cooking. I really like the capacity as well, 8 racks of ribs is a winner for bigger parties. I was considering a way more expensive cabinet smoker from backwoods but glad I tried this setup first. Buy with confidence and be that BBQ guy in your group.
GEM : I am now a Pit Master!
This cooker lives up to the hype. I couldn't be more pleased with the performance and ease of use. Truly "set and forget" with no fussing about temperature. I've cooked chicken, brisket, tri-tip and ribs and my expectations were exceeded in each case (and they were increased with each successful cook!). One minor complaint is that there is no provision for easily closing the vents and snuffing out the coals, to conserve them for reuse, and to prevent it from continuing to burn for hours (a chicken takes 2 hours, but the coals will burn for many times that). I used the advice from an online poster who showed me that stuffing aluminum foil in the openings will effectively put out the coals and cool the barrel so I can cover it in less than an hour. One other minor complaint is that when pouring the hot coals from the chimney starter (purchased separately) over the coal basket in the bottom of the barrel, it is difficult to get all of them to land in the basket. A pair of long barbecue tongs is helpful to pick up the coals that missed and place them in the basket, as well as distribute them more evenly. These are minor issues and do not detract from the value of this product.
Other considerations: when using smoke chips, a little goes a long way. I put a handful of cherry wood chips on top of the coals (about a half dozen silver dollar size) and they last for hours, giving a great smoky flavor to meat. The dry rubs that come with it are pretty good, and I'd recommend giving them a try. Other items you'll probably want to have or purchase to go along with this are barbecue gloves, long tongs, and a good digital thermometer. If you are looking for a professional review on this product, I'd recommend amazingribs dot com - they not only give great reviews on this and other smokers and grills, but you'll learn more about the science of barbecue than you ever thought possible. I purchased this based on their recommendation and watching the demos on the pitbarrelcooker site.
Other considerations: when using smoke chips, a little goes a long way. I put a handful of cherry wood chips on top of the coals (about a half dozen silver dollar size) and they last for hours, giving a great smoky flavor to meat. The dry rubs that come with it are pretty good, and I'd recommend giving them a try. Other items you'll probably want to have or purchase to go along with this are barbecue gloves, long tongs, and a good digital thermometer. If you are looking for a professional review on this product, I'd recommend amazingribs dot com - they not only give great reviews on this and other smokers and grills, but you'll learn more about the science of barbecue than you ever thought possible. I purchased this based on their recommendation and watching the demos on the pitbarrelcooker site.
Legardi11 : Wannabe A Rock Star With BBQ, This Is It!
Love this product! Giving it 5 stars despite some minor inconveniences, that have little to do with product, but rather you adjusting to a different method of cooking. That said, would not have a BBQ party the first time using this, when guests are expecting to eat at a certain time. Results could be much quicker than anticipated, it depends on what you are cooking, and you altitude. It is not that it is complicated, it only takes one or two times to appreciate the carefully thought out plan of this product by company owner. Pay attention to instructions, in addition to visiting company website for more info. Highly suggest also viewing the multitude of YouTube videos from not only the company, but others that have used this product as well. Bear in mind, keep those videos as ideas, not a solid plan, in that users may have been cooking at a different altitude than you.
PBC comes fully assembled and arrives in 5 business days. My PBC came perfectly adjusted to 1/4 open vent to accommodate my low Fl. altitude. If you live at higher altitude, you simply need to make a very slight adjustment to vent.
First time using this, and adequate research on website, and watching multiple YouTube videos, knew to adhere to precise charcoal recommendation of adding to cooker basket, taking 40 out and adding to charcoal chimney. ( LOVE the Weber chimney that has highest reviews for this product) Memorial Day, wanted to do some ribeyes, and they came out perfectly! Thing is, did not want to use the REQUIRED charcoal for just a few steaks. That said, several hours in advance, hung a 4.5 lb. Boston Butt, or shoulder, and it was amazing
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with results, but will change a few things next time. Seasonings are included with order, but be careful with applying them, or mixing with your fave commercial seasonings. Most are highly salt based, and cooking process with enhance saltiness. Would not suggest liberal application, but rather a bit above light application. If any doubt, you can always add seasoning to oil, with what you consider reasonable, (on the light -medium) side, and then coat. Mind you, the cooker/charcoal is your brunt of flavor.
If you are doing similar with "double duty" cooking to utilize charcoal effectively, keep the grill pan insert inside. My first time negated this, and it was a bit clumsy, reinserting for my ribeyes. Careful with this cooker, esp. when using it like I did for ribeyes, after it was already VERY hot from cooking something. Glad I used thermometer, because ribeyes were looking toasty after 5 minutes on one side, and quick flip to next side revealed my desired "medium" of 145 degrees, again in 5 minutes. In the future, will take off steaks at 140, knowing that resting will still allow for cooking.
Even if doing ribs, suggest to keep the rack in for finishing them. Hanging them with enclosed hooks yields perfection, with perhaps some minor tweaking, because (esp.) ribs are so subjective with personal taste. Personally, LOVE the crispness on ribs in this cooker, and do not prefer cooking with foil to finish with BBQ sauce. I prefer some warm BBQ on side for dipping. Thing is, learned to move the ribs to rack, double sealed in aluminum, when I see them perfectly toasty, if they are not done with tenderness. Regardless of whether you applied BBQ sauce or not with double wrapping of foil, once they are in such, and you test them, suggest taking them off heat when close to "done" and respect the awesome heat the remains in that foil, and will do so for hours, if undisturbed. The heat in that foil, is unlike that of an oven. When you open foil, the smoke you see is the special smoke that is uniquely achieved with this process.
Tell the neighbors when you are using this item, so that they can hang ribs, what ever. In my two times using this, and only one time advising neighbors, and giving minor samples, lol, now have donations of two huge size bags of Kingsford recommended briquettes for further use. It is that impressive!
PBC comes fully assembled and arrives in 5 business days. My PBC came perfectly adjusted to 1/4 open vent to accommodate my low Fl. altitude. If you live at higher altitude, you simply need to make a very slight adjustment to vent.
First time using this, and adequate research on website, and watching multiple YouTube videos, knew to adhere to precise charcoal recommendation of adding to cooker basket, taking 40 out and adding to charcoal chimney. ( LOVE the Weber chimney that has highest reviews for this product) Memorial Day, wanted to do some ribeyes, and they came out perfectly! Thing is, did not want to use the REQUIRED charcoal for just a few steaks. That said, several hours in advance, hung a 4.5 lb. Boston Butt, or shoulder, and it was amazing
g
with results, but will change a few things next time. Seasonings are included with order, but be careful with applying them, or mixing with your fave commercial seasonings. Most are highly salt based, and cooking process with enhance saltiness. Would not suggest liberal application, but rather a bit above light application. If any doubt, you can always add seasoning to oil, with what you consider reasonable, (on the light -medium) side, and then coat. Mind you, the cooker/charcoal is your brunt of flavor.
If you are doing similar with "double duty" cooking to utilize charcoal effectively, keep the grill pan insert inside. My first time negated this, and it was a bit clumsy, reinserting for my ribeyes. Careful with this cooker, esp. when using it like I did for ribeyes, after it was already VERY hot from cooking something. Glad I used thermometer, because ribeyes were looking toasty after 5 minutes on one side, and quick flip to next side revealed my desired "medium" of 145 degrees, again in 5 minutes. In the future, will take off steaks at 140, knowing that resting will still allow for cooking.
Even if doing ribs, suggest to keep the rack in for finishing them. Hanging them with enclosed hooks yields perfection, with perhaps some minor tweaking, because (esp.) ribs are so subjective with personal taste. Personally, LOVE the crispness on ribs in this cooker, and do not prefer cooking with foil to finish with BBQ sauce. I prefer some warm BBQ on side for dipping. Thing is, learned to move the ribs to rack, double sealed in aluminum, when I see them perfectly toasty, if they are not done with tenderness. Regardless of whether you applied BBQ sauce or not with double wrapping of foil, once they are in such, and you test them, suggest taking them off heat when close to "done" and respect the awesome heat the remains in that foil, and will do so for hours, if undisturbed. The heat in that foil, is unlike that of an oven. When you open foil, the smoke you see is the special smoke that is uniquely achieved with this process.
Tell the neighbors when you are using this item, so that they can hang ribs, what ever. In my two times using this, and only one time advising neighbors, and giving minor samples, lol, now have donations of two huge size bags of Kingsford recommended briquettes for further use. It is that impressive!
Thekuja : GET IT!!!
All I can say is this may very well be the best product I have ever bought. If you have no clue how to smoke meats, or even cook and are on the fence, just get it. This is the only charcoal cooker/smoker where it truly is a set it and forget it, like an electric. I've done briskets, beef shoulder clods, more racks of ribs then I can count, chicken, turkeys, etc, all turned out perfectly, except for my very first cook. But I was learning, and I didn't set the coals off right.
Amazon Customer : Best barrel cooker I've ever had.
We did a Boston butt in it the first day I got it and hamburgers and hot dogs the next . It really does give you a great flavor. A little tricky on the rods but I highly recommend it. Only thing I hate is I had to buy the optional grate, and turkey hook and gloves from the company because Amazon didn't have them on their website. Showed no accessories for it.
Tall blonde dude : If you grill, you need to get this!!
I had read about this cooker on ACEOFSPADES HQ blog this past Thanksgiving. The blogger was raving about how good his turkey was on the Pit Barrel Cooker. But that did not sell me on it. What sold me was all the comments all raving about the PBC.
I used my PBC for the first time yesterday. I made three racks of ribs. They were the best I ever had!! This is a game changer. I took off the membrane, sprinkled dry-rub on them, put the hooks in, placed the ribs in the cooker. For three and half hours I did NOTHING other than drinking, laughing, and having a great time. I pulled them 30 minutes early, sauced them up, put them back in for 30 minutes.
OMG!! I can't wait to make something else.
I used my PBC for the first time yesterday. I made three racks of ribs. They were the best I ever had!! This is a game changer. I took off the membrane, sprinkled dry-rub on them, put the hooks in, placed the ribs in the cooker. For three and half hours I did NOTHING other than drinking, laughing, and having a great time. I pulled them 30 minutes early, sauced them up, put them back in for 30 minutes.
OMG!! I can't wait to make something else.
OneNemesis : Pit Barrel Cooker--Trust me, You want one.
I am surprised at the quality of the Pit Barrel Cooker. The PBC is made with 18 gauge steel and porcelain-enamel coated. It is sturdy and will last a long time.
I have cooked beef ribs, spare ribs, pork shoulder, and chicken with it. It is the ultimate barrel cooker. You follow the instructions for starting the fire (charcoal), put your prepared-to-cook food inside, put the cover on and go read a book until time to take it out. (Always check the temperature of your food!). I put a temperature probe inside the cooker and monitored it for over 7 hours. After an initial spike up to 350 for about 15 minutes, it settled in around 260-270 for almost 6.5 hours when it started to drop slowly till the temp was below cooking range. All on 8 pounds of Kingsford (Blue bag) Charcoal.
I am impressed. My food cooked perfectly. And my friends and family liked it too!
Go to the Pit Barrel Cooker site and check out the videos they have. I would recommend the PBC to anyone that enjoys great barbeque.
I have cooked beef ribs, spare ribs, pork shoulder, and chicken with it. It is the ultimate barrel cooker. You follow the instructions for starting the fire (charcoal), put your prepared-to-cook food inside, put the cover on and go read a book until time to take it out. (Always check the temperature of your food!). I put a temperature probe inside the cooker and monitored it for over 7 hours. After an initial spike up to 350 for about 15 minutes, it settled in around 260-270 for almost 6.5 hours when it started to drop slowly till the temp was below cooking range. All on 8 pounds of Kingsford (Blue bag) Charcoal.
I am impressed. My food cooked perfectly. And my friends and family liked it too!
Go to the Pit Barrel Cooker site and check out the videos they have. I would recommend the PBC to anyone that enjoys great barbeque.
Jacque C. : Amazing! Fiancé loved his Father's Day gift!
I bought this for my fiancé for Father's Day. He was always eyeballing people's smokers at parties (I know this isn't a smoker) and I thought I would find him one. Everything I researched within my price range said to do either this or the Webber Smokey Mountain. In the end i settled on this because of the community of people who have them and provide tips and tricks in forums, because it's made in America, it's ready to cook with straight out of the box (no treating it like they recommend you do with the weber), the reviews said it was a very hands off cooker for the basic items (fiancé is a self admitted lazy chef), and the owner lists his cell phone number on the box so you can call him with questions or concerns.
I bought this for Father's Day. He has already done 10 racks of ribs, an onion, a whole pineapple and about 15 chickens on this thing and he raves about it all the time! I'm very pleased with my purchase!
I bought this for Father's Day. He has already done 10 racks of ribs, an onion, a whole pineapple and about 15 chickens on this thing and he raves about it all the time! I'm very pleased with my purchase!
Justin Rewerts : Buy a good thermometer and YouTube is a great place to go if you have questions
My wife and I bought a traeger grill from Costco and spent over $1000. We had the traeger for a month and a half and we cooked a lot of different meats, everything from brisket to pizza and we were both really disappointed. So, back to Costco it went. I went online in search of a better way to bbq. I came across the Pit Barrel Smoker and noticed it a lot possitive reviews. I went on youtube and checked out all the things you can cook with this smoker. My wife and I (my wife was a bit sceptical) purchased the smoker and the cooking began. The day after I received the smoker I began cooking on it. I smoked a whole chicken and a small pork shoulder roast, it was so fantastic that I brought my wife lunch an hour early before the her lunch break and she absolutely loved it. This is a legit smoker, my wife and i were so happy we got rid of our $1000 outdoor oven and got a hold of one of these bad boys. We have had the smoker for 5 days now and i have smoked a bunch of whole chickens and more pork butts and we had our friends over and now they all want to buy this smoker. If you're looking for a great smoker and/ or bar b we're than look no further.
W. L. Shute : I'm a believer!!
Saw this on Steven Raichlen's show "Project Smoke" and was immediately interested. After all that was said of it's attributes - I had to try it out. And try it out I did! I received it in good condition and quick time. It's a well built unit and was a cinch to set up and get started. I put in 3 racks of pork ribs and two chickens for my first run. It took longer that what I would have figured, even with the cooking times adjusted to altitude, but the meats came out excellent with a pink smoke ring as advertised. So simple to use - but I've adjusted the vent to make the unit get hotter sooner and cook quicker. I really love it! This is the easiest and simplest smoker I've ever seen. You set it up, get the coals going, put in the meat, and wait for magic to happen! Thanks for the wonderful product! I'll be using it way more than my more expensive Barbeque out on the patio next to it. Just too easy to make perfectly smoked meals.
thomas harrell : I have become a professional overnight. I also bought ...
I have become a professional overnight. I also bought my granddaughter one. She entered a rib cook-off and placed 7 out of 19. This was the 2nd time she had smoked ribs or anything on a grill in her life. Enough said. Buy one..
Thekuja : GET IT!!!
All I can say is this may very well be the best product I have ever bought. If you have no clue how to smoke meats, or even cook and are on the fence, just get it. This is the only charcoal cooker/smoker where it truly is a set it and forget it, like an electric. I've done briskets, beef shoulder clods, more racks of ribs then I can count, chicken, turkeys, etc, all turned out perfectly, except for my very first cook. But I was learning, and I didn't set the coals off right.
GEM : I am now a Pit Master!
This cooker lives up to the hype. I couldn't be more pleased with the performance and ease of use. Truly "set and forget" with no fussing about temperature. I've cooked chicken, brisket, tri-tip and ribs and my expectations were exceeded in each case (and they were increased with each successful cook!). One minor complaint is that there is no provision for easily closing the vents and snuffing out the coals, to conserve them for reuse, and to prevent it from continuing to burn for hours (a chicken takes 2 hours, but the coals will burn for many times that). I used the advice from an online poster who showed me that stuffing aluminum foil in the openings will effectively put out the coals and cool the barrel so I can cover it in less than an hour. One other minor complaint is that when pouring the hot coals from the chimney starter (purchased separately) over the coal basket in the bottom of the barrel, it is difficult to get all of them to land in the basket. A pair of long barbecue tongs is helpful to pick up the coals that missed and place them in the basket, as well as distribute them more evenly. These are minor issues and do not detract from the value of this product.
Other considerations: when using smoke chips, a little goes a long way. I put a handful of cherry wood chips on top of the coals (about a half dozen silver dollar size) and they last for hours, giving a great smoky flavor to meat. The dry rubs that come with it are pretty good, and I'd recommend giving them a try. Other items you'll probably want to have or purchase to go along with this are barbecue gloves, long tongs, and a good digital thermometer. If you are looking for a professional review on this product, I'd recommend amazingribs dot com - they not only give great reviews on this and other smokers and grills, but you'll learn more about the science of barbecue than you ever thought possible. I purchased this based on their recommendation and watching the demos on the pitbarrelcooker site.
Other considerations: when using smoke chips, a little goes a long way. I put a handful of cherry wood chips on top of the coals (about a half dozen silver dollar size) and they last for hours, giving a great smoky flavor to meat. The dry rubs that come with it are pretty good, and I'd recommend giving them a try. Other items you'll probably want to have or purchase to go along with this are barbecue gloves, long tongs, and a good digital thermometer. If you are looking for a professional review on this product, I'd recommend amazingribs dot com - they not only give great reviews on this and other smokers and grills, but you'll learn more about the science of barbecue than you ever thought possible. I purchased this based on their recommendation and watching the demos on the pitbarrelcooker site.
John : Great cooker, Even better company.
Great cooker. I love this thing. I've made some great food on this deal in the past few months. Its not set it and forget it, but no smoker is. It is however, very easy to use and requires very little vigilance. If I needed more capacity I would buy another one. Noah and the folks at PBC are fine Americans that run an honest and trustworthy business. They are more than willing to PERSONALLY help you with any issues you have concerning your PBC.
If your just getting into BBQ, this is a good place to start. However, if your experienced and you just want to cook some meat with out having to fire up the stick burner or the pellet rig, this is the smoker for you.
If your just getting into BBQ, this is a good place to start. However, if your experienced and you just want to cook some meat with out having to fire up the stick burner or the pellet rig, this is the smoker for you.
David Dewey : An Amazing Device
This review is my second on this device. I have purchased four of these, three for me and one for my daughter. They are, without a doubt, the most amazing charcoal fired cooker on the market. And customer service? I was having trouble one day smoking an expensive prime brisket. The temperature (as measured by a Thermoworks Smoke) was high, much higher than I had ever experienced, and I was confused. In a panic, I called the president of the company, Noah Granville. Getting an answering machine, I explained my dilemma and figured that there would be no response. To my amazement, Noah called back within 10 minutes and we reviewed the situation and he told me what to do. As a result the brisket was perfect. I purchased a PBC (my fourth) at the request of my daughter as she wanted one as her wedding gift. I got the PBC for her with all of the accessories that I use. She called me and said that her "Smoke" was reading a high temperature and that she was worried that her pork shoulder was going to be a failure. (I will say, though, that she bought an "off-brand" charcoal, and not the Kingston Original as recommended by PBC, so her temperature profile may not have been the same). I gave her the same recommendations that Noah had given me, and her results were perfect. She has since done a brisket and some ribs to rave reviews from her guests. This PBC is an amazing device and the purchase of it resulted in me selling my Weber Smokey Mountain, as the PBC is SO easy, and SO much easier to clean. So.....the synopsis would be that this smoking "machine" is amazing, and the customer service is way over the top in this day and age. I truly believe that if you purchase one and watch the cooking recommendations on the PBC website, you will not be disappointed! Keep on cooking!
mattrweaver : third time's the charm
The first two cooks, I was not getting the results everyone else was getting based on these reviews. I work in IT, so I assume "operator error". And as the product is so simple to set up and operate -- set up is literally 30 seconds -- I knew I was doing something wrong. I wasn't getting my fire established correctly. The third time I finally got my head on right: spare ribs were done in 3 hours, more tender than I've ever made before. And the chicken wings before them were delicious and crispy. Frankly, even my first no-so-great cooks gave me better results than I got from my previous smoker, a Home Depot special.
If you want to add wood chunks for more smoke, you don't need more than a couple because of how efficient the PBC is. If you don't have chunks, you will still love the results from the smoke generated from the drippings.
Watch the videos on the company's website to get started and enjoy some amazing food.
If you want to add wood chunks for more smoke, you don't need more than a couple because of how efficient the PBC is. If you don't have chunks, you will still love the results from the smoke generated from the drippings.
Watch the videos on the company's website to get started and enjoy some amazing food.
Beez : Get one NOW!!!
I have been smoking meat for 10 years now. I have had my eye on this cooker for about 3 years. So I decided to get one last week. I used it today for the first time and I was blown away at how easy it was to use. Set the fire, put the meat on and forget it. The meat was so juicy and tender. Now I can't wait to see how the Turkey turns out this Thursday. Thank you Noah for creating a great product. I'm a PBC fan till I die!!!
Mike Hawkins : An Incredible Smoker for $300
This is an amazing smoker. I don't really use it as a grill. I recommend the ash pan to protect the bottom. It is important to protect the bottom when it is not in use. I stored mine outside with a cover and the bottom rusted through after about three years because the bottom is so close to the ground (unlike the Weber kettle for instance). Most importantly this smoker currently lists for $299 from the manufacturer (google pit barrel cooker). This third party re-seller is gouging you at over $500!
cdenae : The Outstanding Pit Barrel Cooker Smoker & Grill
Our 18 year old Weber Genesis BBQ was burned to a crisp and it's natural gas line had ceased to function. Also, we had toyed with the idea of buying a smoker. So, instead of buying a new barbecue, and a smoker, and having a new gas line run under the patio slab... we bought a Pit Barrel Cooker. We couldn't be happier with our decision. Even though we're novices with this backyard smoking & barbecuing cooker, we can't seem to fail. It is truly amazing... and delicious! The folks at Pit Barrel Cooker are so nice and helpful! They have a wonderful website with detailed videos on how to cook just about everything. You won't be sorry if you decide on a Pit Barrel Cooker.
Chris Faulk : AMAZING!!!
FANTASTIC...AWESOME...GLORIOUS...PHENOMENAL.....these are the exact words used to describe the brisket that I smoked for the superbowl meal in the pitt barrel cooker that I just got, uttered by my 13 and 15 year old grandkids. the pitt barrel is the new love of my life......right behind my WIFE of course!!
update.... cant say enough about the pitt barrel... I have cooked a boston butt, ribs, pork loin, country style ribs, beef ribs... all have come out perfect! I am addicted...never has smoking been so easy. my grandson has added another expression of the food that I have cooked since using the pitt barrel....ELECTRIFING!
update.... I bought this grill-smoker on feb 1st and this thing continues to AMAZE! its now oct 1st and I have cooked everything under the sun and its perfect everytime. without a doubt its the best grill-smoker I have ever owned. I can start another meal 6 hours later after I first lit up the coals and its still over 300 degrees even though I had only filled up the charcoal basket halfway. TRULY AMAZING!!
update.... cant say enough about the pitt barrel... I have cooked a boston butt, ribs, pork loin, country style ribs, beef ribs... all have come out perfect! I am addicted...never has smoking been so easy. my grandson has added another expression of the food that I have cooked since using the pitt barrel....ELECTRIFING!
update.... I bought this grill-smoker on feb 1st and this thing continues to AMAZE! its now oct 1st and I have cooked everything under the sun and its perfect everytime. without a doubt its the best grill-smoker I have ever owned. I can start another meal 6 hours later after I first lit up the coals and its still over 300 degrees even though I had only filled up the charcoal basket halfway. TRULY AMAZING!!
Amazon Customer : The Best Cooker/Smoker by far!!
The best smoker/cooker, hands down. It is easier than any other cooker/smoker/grill I have ever used. Watch the videos on the manufacturer’s web site for purge the results. I smoked a 13lbs turkey on Thanksgiving Day with little effort and superb results simply by rubbing olive oil on the exterior, generously dusting it with PBC’s all purpose rub, letting the charcoals burn for 15 minutes and then hanging the turkey with the optional turkey hanger and smoking for 3 1/2 hours and letting it rest for about 20 minutes. Results: fall off the bones tender meat and the crispiest skin ever. Thank you PBC!!
R. Reed : An incredible backyard cooker!
I've been grilling on gas for a long time for all of the benefits that a gas grill gives you. Recently though, I've been bit by the smoking bug and longed for the taste of charcoal/wood flavored food so I started doing my research.
I was pretty much set on an 18" Weber Smokey Mountain, but happened to come across glowing reviews of the PBC. It doesn't do "slow and low" like the WSM, but from I could tell it looked like it was turning out some great BBQ in less time and babysitting than any charcoal smoker/cooker I've seen. Seems like the ultimate "set it, and forget it" cooker for a guy like me outside of paying $$$ for a pellet grill.
Initial thoughts:
The build quality is excellent. The late-2014, 2015 models use thicker gauge steel are are porcelain enamel coated (like Weber) compared the original's power coat. It's a little smaller/shorter than I thought, but considering it holds an 18" grill grate, it should not have surprised me. Mine sits on 4" concrete blocks so I'm not bending over as far.
So far I've cooked beef short ribs, rack of baby backs, and two chicken halves on this. Results were good, but fell a bit short of my expectations as I was getting used to the idea of not worrying about watching grill temps. Over time, I expect the food to get much tastier as I trust the cooker and worry less about trying to manipulate the air flow. One thing I have learned, is you really need to limit the number of times you lift the lid. The temps climb quickly and takes it a while to come back down.
As a grill, it doesn't get as hot as a traditional grill considering how far the grill grate sits from the fire, but it does get the job done, even if it takes a bit longer. The upside is you don't get flare ups and charred meat, though getting a nice crust may be hard to come by.
As far as downsides up to this point, I have a few (with alternative fixes):
- Ash clean up is a bit of a pain since it collects at the bottom of the barrel. (Fix: line the bottom with foil and toss after your cook)
- The amount of charcoal the instructions advises is overkill for short cooks like chicken. It will easily hold temps of 270-290 for 6+ hours. (Fix: The design of the PBC seems efficient enough that I've gotten away with using half as many coals for shorter cooks. It seems to keep the same temps as I did with a full basket (for much less time). I plan on playing more with this in order to conserve my coals.)
- Since there are no dampers, there is no way to kill the fire. (Fix: I found a blog where an owner stuffed foil in the upper holes and in the bottom vent with the lid on. It actually works.)
For the price, I think it is a great value for anyone looking to get into charcoal cooking/smoking that doesn't require you to plug it into an electrical outlet. It's made in the USA, no fuss, holds a lot of meat, and a conversation starter due to it's unconventional design and cooking method. However, if having total control over your temps and going low-and-slow is important, I'd look elsewhere.
I plan to include updates as I continue to use the PBC.
I was pretty much set on an 18" Weber Smokey Mountain, but happened to come across glowing reviews of the PBC. It doesn't do "slow and low" like the WSM, but from I could tell it looked like it was turning out some great BBQ in less time and babysitting than any charcoal smoker/cooker I've seen. Seems like the ultimate "set it, and forget it" cooker for a guy like me outside of paying $$$ for a pellet grill.
Initial thoughts:
The build quality is excellent. The late-2014, 2015 models use thicker gauge steel are are porcelain enamel coated (like Weber) compared the original's power coat. It's a little smaller/shorter than I thought, but considering it holds an 18" grill grate, it should not have surprised me. Mine sits on 4" concrete blocks so I'm not bending over as far.
So far I've cooked beef short ribs, rack of baby backs, and two chicken halves on this. Results were good, but fell a bit short of my expectations as I was getting used to the idea of not worrying about watching grill temps. Over time, I expect the food to get much tastier as I trust the cooker and worry less about trying to manipulate the air flow. One thing I have learned, is you really need to limit the number of times you lift the lid. The temps climb quickly and takes it a while to come back down.
As a grill, it doesn't get as hot as a traditional grill considering how far the grill grate sits from the fire, but it does get the job done, even if it takes a bit longer. The upside is you don't get flare ups and charred meat, though getting a nice crust may be hard to come by.
As far as downsides up to this point, I have a few (with alternative fixes):
- Ash clean up is a bit of a pain since it collects at the bottom of the barrel. (Fix: line the bottom with foil and toss after your cook)
- The amount of charcoal the instructions advises is overkill for short cooks like chicken. It will easily hold temps of 270-290 for 6+ hours. (Fix: The design of the PBC seems efficient enough that I've gotten away with using half as many coals for shorter cooks. It seems to keep the same temps as I did with a full basket (for much less time). I plan on playing more with this in order to conserve my coals.)
- Since there are no dampers, there is no way to kill the fire. (Fix: I found a blog where an owner stuffed foil in the upper holes and in the bottom vent with the lid on. It actually works.)
For the price, I think it is a great value for anyone looking to get into charcoal cooking/smoking that doesn't require you to plug it into an electrical outlet. It's made in the USA, no fuss, holds a lot of meat, and a conversation starter due to it's unconventional design and cooking method. However, if having total control over your temps and going low-and-slow is important, I'd look elsewhere.
I plan to include updates as I continue to use the PBC.
Scott Cas : Friggen Great BBQ
This thing is awesome. I used to have a Weber Smokey Mountain. Had it for about three years. I liked the WSM for its ability to be fiddled with and easily modified. When I moved I couldn't fit it in the moving Pod so I left it. I thought I would try something new for my next smoker and got this. I made awesome ribs right out the gate, first time. Better than I had ever accomplished with the WSM after three years. I can't explain it and feel like a bit of a failure at the WSM now. But whatever. The PBC routinely cranks out great BBQ. My recommendation, if you get it, is to start with less lit coals than they recommend. It's been easier for me to maintain lower temperatures that way.
Legardi11 : Wannabe A Rock Star With BBQ, This Is It!
Love this product! Giving it 5 stars despite some minor inconveniences, that have little to do with product, but rather you adjusting to a different method of cooking. That said, would not have a BBQ party the first time using this, when guests are expecting to eat at a certain time. Results could be much quicker than anticipated, it depends on what you are cooking, and you altitude. It is not that it is complicated, it only takes one or two times to appreciate the carefully thought out plan of this product by company owner. Pay attention to instructions, in addition to visiting company website for more info. Highly suggest also viewing the multitude of YouTube videos from not only the company, but others that have used this product as well. Bear in mind, keep those videos as ideas, not a solid plan, in that users may have been cooking at a different altitude than you.
PBC comes fully assembled and arrives in 5 business days. My PBC came perfectly adjusted to 1/4 open vent to accommodate my low Fl. altitude. If you live at higher altitude, you simply need to make a very slight adjustment to vent.
First time using this, and adequate research on website, and watching multiple YouTube videos, knew to adhere to precise charcoal recommendation of adding to cooker basket, taking 40 out and adding to charcoal chimney. ( LOVE the Weber chimney that has highest reviews for this product) Memorial Day, wanted to do some ribeyes, and they came out perfectly! Thing is, did not want to use the REQUIRED charcoal for just a few steaks. That said, several hours in advance, hung a 4.5 lb. Boston Butt, or shoulder, and it was amazing
g
with results, but will change a few things next time. Seasonings are included with order, but be careful with applying them, or mixing with your fave commercial seasonings. Most are highly salt based, and cooking process with enhance saltiness. Would not suggest liberal application, but rather a bit above light application. If any doubt, you can always add seasoning to oil, with what you consider reasonable, (on the light -medium) side, and then coat. Mind you, the cooker/charcoal is your brunt of flavor.
If you are doing similar with "double duty" cooking to utilize charcoal effectively, keep the grill pan insert inside. My first time negated this, and it was a bit clumsy, reinserting for my ribeyes. Careful with this cooker, esp. when using it like I did for ribeyes, after it was already VERY hot from cooking something. Glad I used thermometer, because ribeyes were looking toasty after 5 minutes on one side, and quick flip to next side revealed my desired "medium" of 145 degrees, again in 5 minutes. In the future, will take off steaks at 140, knowing that resting will still allow for cooking.
Even if doing ribs, suggest to keep the rack in for finishing them. Hanging them with enclosed hooks yields perfection, with perhaps some minor tweaking, because (esp.) ribs are so subjective with personal taste. Personally, LOVE the crispness on ribs in this cooker, and do not prefer cooking with foil to finish with BBQ sauce. I prefer some warm BBQ on side for dipping. Thing is, learned to move the ribs to rack, double sealed in aluminum, when I see them perfectly toasty, if they are not done with tenderness. Regardless of whether you applied BBQ sauce or not with double wrapping of foil, once they are in such, and you test them, suggest taking them off heat when close to "done" and respect the awesome heat the remains in that foil, and will do so for hours, if undisturbed. The heat in that foil, is unlike that of an oven. When you open foil, the smoke you see is the special smoke that is uniquely achieved with this process.
Tell the neighbors when you are using this item, so that they can hang ribs, what ever. In my two times using this, and only one time advising neighbors, and giving minor samples, lol, now have donations of two huge size bags of Kingsford recommended briquettes for further use. It is that impressive!
PBC comes fully assembled and arrives in 5 business days. My PBC came perfectly adjusted to 1/4 open vent to accommodate my low Fl. altitude. If you live at higher altitude, you simply need to make a very slight adjustment to vent.
First time using this, and adequate research on website, and watching multiple YouTube videos, knew to adhere to precise charcoal recommendation of adding to cooker basket, taking 40 out and adding to charcoal chimney. ( LOVE the Weber chimney that has highest reviews for this product) Memorial Day, wanted to do some ribeyes, and they came out perfectly! Thing is, did not want to use the REQUIRED charcoal for just a few steaks. That said, several hours in advance, hung a 4.5 lb. Boston Butt, or shoulder, and it was amazing
g
with results, but will change a few things next time. Seasonings are included with order, but be careful with applying them, or mixing with your fave commercial seasonings. Most are highly salt based, and cooking process with enhance saltiness. Would not suggest liberal application, but rather a bit above light application. If any doubt, you can always add seasoning to oil, with what you consider reasonable, (on the light -medium) side, and then coat. Mind you, the cooker/charcoal is your brunt of flavor.
If you are doing similar with "double duty" cooking to utilize charcoal effectively, keep the grill pan insert inside. My first time negated this, and it was a bit clumsy, reinserting for my ribeyes. Careful with this cooker, esp. when using it like I did for ribeyes, after it was already VERY hot from cooking something. Glad I used thermometer, because ribeyes were looking toasty after 5 minutes on one side, and quick flip to next side revealed my desired "medium" of 145 degrees, again in 5 minutes. In the future, will take off steaks at 140, knowing that resting will still allow for cooking.
Even if doing ribs, suggest to keep the rack in for finishing them. Hanging them with enclosed hooks yields perfection, with perhaps some minor tweaking, because (esp.) ribs are so subjective with personal taste. Personally, LOVE the crispness on ribs in this cooker, and do not prefer cooking with foil to finish with BBQ sauce. I prefer some warm BBQ on side for dipping. Thing is, learned to move the ribs to rack, double sealed in aluminum, when I see them perfectly toasty, if they are not done with tenderness. Regardless of whether you applied BBQ sauce or not with double wrapping of foil, once they are in such, and you test them, suggest taking them off heat when close to "done" and respect the awesome heat the remains in that foil, and will do so for hours, if undisturbed. The heat in that foil, is unlike that of an oven. When you open foil, the smoke you see is the special smoke that is uniquely achieved with this process.
Tell the neighbors when you are using this item, so that they can hang ribs, what ever. In my two times using this, and only one time advising neighbors, and giving minor samples, lol, now have donations of two huge size bags of Kingsford recommended briquettes for further use. It is that impressive!
Rocman : My first smoker...
I smoked my first ever brisket on this Pit Barrel Cooker and I was really please with the result. It took about 5 hours to complete and the flavor was very good. There was a small smoke ring present and the brisket was delicious. The process was quite easy and my biggest challenge was maintaining the correct temperature on the cooker. I did invest in a dual remote temperature gauge, that I highly recommend. One probe was for the cooker and one for the meat. The slightest adjustment in the vent at the bottom of the smoker would move the temperature either up or down, as needed. I am anxious to try other types of meat and poultry. I love the cover and this unit doesn't take up much space on my patio. Follow the instructions on how to heat up the charcoal exactly as written. This is critical to maintaining an ideal temperature for smoking.
Patrick : Restaurant Quality BBQ in Your Backyard
I absolutely love my Pit Barrel. Here's why:
After years of apartment living, I finally purchased a home and got a Pit Barrel Cooker as a smoker. Some acquaintances, who used electric smokers or cheap offset smokers for their BBQ, immediately bashed the decision to buy the PBC and didn't believe that good BBQ could be made in the PBC. For the record, these events are occurring in the Confederate flag waving pickup truck horn honkin South where these acquaintances have been supposedly perfecting BBQ their entire lives.
So after having sampled these acquaintances' BBQ, I wasn't impressed -- No Bark, No smokey flavor, No Fall-Off-The-Bone-Taste-The-Fire-Goodness on their BBQ. It tasted more like braised meat with BBQ seasonings.
I cooked an 8 lbs pork butt in the PBC and let it cook for 9 hours -- the result was absolutely amazing. The pulled pork had so much smokey charcoal flavor combined with globs of juicy savory fat, dark flavorful bark, and succulent pork. IT pulled apart easily and without effort using some Bear Claws. The pulled pork was restaurant quality and needed no sauce whatsoever; the pork itself had all the flavor in the world. I was incredibly impressed with the result It was just an absolute treat to eat the pork. I let several people including the electric BBQ crew sample the pulled pork and the empty cutting board and compliments spoke for themselves.
I repeated the same thing with a 5.91 lbs Choice Brisket Flat from a discount warehouse chain. The brisket fell apart on the cutting board and was absolutely delicious after smoking for 8 hours. Juicy hot pull apart meat, delicous black bark, and rendered fat that melted in your mouth. Again, restaurant quality brisket in 8 hours. Same for ribs in 4.5 hours.
You don't get that braised meat BBQ that is common in alot of BBQ There is no need to crutch your meat on a PBC; let your meat cook until its done on the hook. Then, enjoy the delicious bark that you can't get with crutched held-in-a-cooler-for-hours BBQ.
The import thing is to follow the instructions lighting the PBC. Fill the charcoal basket, pull around 40 briquettes, fire those 20 minutes in a charcoal chimney, pour over the middle of the charcoal basket and spread out a bit. Put the rods in, hang meat immediately, and put the lid on. There's no need for BBQ temperature monitoring. Monitor the temp of your meat and cook until it's done to your liking.
After years of apartment living, I finally purchased a home and got a Pit Barrel Cooker as a smoker. Some acquaintances, who used electric smokers or cheap offset smokers for their BBQ, immediately bashed the decision to buy the PBC and didn't believe that good BBQ could be made in the PBC. For the record, these events are occurring in the Confederate flag waving pickup truck horn honkin South where these acquaintances have been supposedly perfecting BBQ their entire lives.
So after having sampled these acquaintances' BBQ, I wasn't impressed -- No Bark, No smokey flavor, No Fall-Off-The-Bone-Taste-The-Fire-Goodness on their BBQ. It tasted more like braised meat with BBQ seasonings.
I cooked an 8 lbs pork butt in the PBC and let it cook for 9 hours -- the result was absolutely amazing. The pulled pork had so much smokey charcoal flavor combined with globs of juicy savory fat, dark flavorful bark, and succulent pork. IT pulled apart easily and without effort using some Bear Claws. The pulled pork was restaurant quality and needed no sauce whatsoever; the pork itself had all the flavor in the world. I was incredibly impressed with the result It was just an absolute treat to eat the pork. I let several people including the electric BBQ crew sample the pulled pork and the empty cutting board and compliments spoke for themselves.
I repeated the same thing with a 5.91 lbs Choice Brisket Flat from a discount warehouse chain. The brisket fell apart on the cutting board and was absolutely delicious after smoking for 8 hours. Juicy hot pull apart meat, delicous black bark, and rendered fat that melted in your mouth. Again, restaurant quality brisket in 8 hours. Same for ribs in 4.5 hours.
You don't get that braised meat BBQ that is common in alot of BBQ There is no need to crutch your meat on a PBC; let your meat cook until its done on the hook. Then, enjoy the delicious bark that you can't get with crutched held-in-a-cooler-for-hours BBQ.
The import thing is to follow the instructions lighting the PBC. Fill the charcoal basket, pull around 40 briquettes, fire those 20 minutes in a charcoal chimney, pour over the middle of the charcoal basket and spread out a bit. Put the rods in, hang meat immediately, and put the lid on. There's no need for BBQ temperature monitoring. Monitor the temp of your meat and cook until it's done to your liking.
Jb : Best Smoked Results w/ wood chunks
After a few months of waiting finally purchased this after owing a ceramic Komado purchased at Costco and a propane smoker (worthless unless you like bacon taste) This time around I was looking for a "real" smoker and this fit the bill. I will still use the Komado for grilling and a pizza oven due to the over 700F and also for roasting when I don't want any smoke flavor whatsoever.
First cook followed instructions to the letter with no wood , 2 chickens halved. Done in about 1.5 hour (165F internal) but could have gone a little longer since I don't like rotisserie consistency that was produced. There was some "charcoal" smoke flavor but nothing like real BBQ smoke that you get with wood chunks. Not the best flavor profile if you're looking for BBQ. Anyone saying they get enough smoke flavor from Kingsford must have never had real BBQ from the Southern States. There was a lot of fuel left for the next cook.
Second cook with chicken and beef back ribs followed the same instructions and top'd off the basket, added one fist size hickory chunk and filled up the chimney starter but noticed this time it didn't burn hot enough from the start, had to crack the lid for 30 mins per the trouble shooting FAQ. After that no issues, guessing the charcoal had absorbed too much humidity due to weather, or too much ash over the unused coal. This time had a nice mellow BBQ flavor in the chicken with no hint of that "charcoal" smoke flavor thank god. Also let the chicken run up to 180F , believe it or not with this cooker it is still very moist yet has more of a bite, not greasy or falling off the bone like I get from pulling at 165F, by the way this goes the same for my Komado, both hold moisture extremely well.
Also tried the rubs- The chicken rub was pretty good and would use again but the beef rub was just too salty. Good flavor but the salt content was too high, probably from using just regular table salt in the mix. I normally make mine anyway without salt & add sea salt separately for better sodium and maximum spice control. I think the beef rub would be great for burgers and fries.
Tip: You will see that there will be a lot of fuel left over. You can either let it burn out and waste it or plug all the holes with electrical tape or foil. But just remember to remove all the ash and mix in and over the used coals soy have mostly fresh on top for your next cook.
Anyone looking on getting professional results with no learning curve this is the smoker for you.
First cook followed instructions to the letter with no wood , 2 chickens halved. Done in about 1.5 hour (165F internal) but could have gone a little longer since I don't like rotisserie consistency that was produced. There was some "charcoal" smoke flavor but nothing like real BBQ smoke that you get with wood chunks. Not the best flavor profile if you're looking for BBQ. Anyone saying they get enough smoke flavor from Kingsford must have never had real BBQ from the Southern States. There was a lot of fuel left for the next cook.
Second cook with chicken and beef back ribs followed the same instructions and top'd off the basket, added one fist size hickory chunk and filled up the chimney starter but noticed this time it didn't burn hot enough from the start, had to crack the lid for 30 mins per the trouble shooting FAQ. After that no issues, guessing the charcoal had absorbed too much humidity due to weather, or too much ash over the unused coal. This time had a nice mellow BBQ flavor in the chicken with no hint of that "charcoal" smoke flavor thank god. Also let the chicken run up to 180F , believe it or not with this cooker it is still very moist yet has more of a bite, not greasy or falling off the bone like I get from pulling at 165F, by the way this goes the same for my Komado, both hold moisture extremely well.
Also tried the rubs- The chicken rub was pretty good and would use again but the beef rub was just too salty. Good flavor but the salt content was too high, probably from using just regular table salt in the mix. I normally make mine anyway without salt & add sea salt separately for better sodium and maximum spice control. I think the beef rub would be great for burgers and fries.
Tip: You will see that there will be a lot of fuel left over. You can either let it burn out and waste it or plug all the holes with electrical tape or foil. But just remember to remove all the ash and mix in and over the used coals soy have mostly fresh on top for your next cook.
Anyone looking on getting professional results with no learning curve this is the smoker for you.
Cedarcrab : Cooking In The Backyard Just Got Fun Again!
Got my Pit Barrel Cooker 17Apr2015. 19Apr2015 Cooked 3 slabs baby back ribs. St. Clair Shores elevation - 577ft.
Set damper at 1/4 moon setting. 3 and 1/2 hours later including sauce being carmelized. The bite was perfect! The crowd raved about the seasoning and taste. I'm giving Noah and Amber Glanville "High Fives" for making my job as Pit Master on Shady Lane a "No Brainer!" Thanks again for an amazing product. This Pit Barrel Cooker is built to last and is fun to just watch how simple it does the cooking for you!
Set damper at 1/4 moon setting. 3 and 1/2 hours later including sauce being carmelized. The bite was perfect! The crowd raved about the seasoning and taste. I'm giving Noah and Amber Glanville "High Fives" for making my job as Pit Master on Shady Lane a "No Brainer!" Thanks again for an amazing product. This Pit Barrel Cooker is built to last and is fun to just watch how simple it does the cooking for you!
trey26k : Best Cooker Period.
I usually review products because I hate when I am considering a product and there are not many reviews. This product is AWESOME. I would give it 10 stars if I could . I have used every kind of cooker you can imagine: gas, electric, charcoal, vertical, horizontal you name it. This is the most consistent and easy to manage cooker there is. The amount of lit charcoal you put in will determine how hot it cooks ( I was hesitant because the company videos say it runs between 275-310 but I wanted to cook a little slower). It cooks great as described on their website but if you light less charcoal it will burn less hot and burn a little longer. I literally light this thing and the temperature does not fluctuate for 6 hours. There is nothing like it on the market. An electric smoker is great for holding a certain temp, but you are constantly adding wood. This does not even need wood (although you can add some for flavor) and the smoke just keeps rolling (from the fat hitting the charcoal). This is what makes it worth 5 stars. What makes it worth 10 is the customer service. The guy that owns this company literally puts his cell phone number on the side of every cooker...and he answers the phone. After my first cook it was running too hot and he diagnosed my mistake and had me cooking perfectly from there on out. I wish I was a salesman for this company because it is the best product out there.
P Morrow : Great smoking and grilling!
Gave this to my older son. He has become quite good at using it for grilling and smoking. Have since purchased more accessories. Now, I can hardly wait for the next meal invitation. Recently, he smoked a 7-pound pork loin roast to absolute perfection. Served 15 people, and got rave reviews. You can get all the accessory tools, implements and meat rubs from Amazon, and there are plenty of instructional videos on the company's website and on YouTube.
you can compare the product price from Costco, wayfair, bestbuy, lowes, target, homedepot, Walmart, ebay, amazon to find the best price for you
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