Author Topic: GOT MY TOY ~ A man and his Pit Barrel Cooker!  (Read 74606 times)

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Offline Las Vegan Cajun

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Re: GOT MY TOY
« Reply #29 on: May 31, 2014, 11:39:48 PM »
Ohhhh my that is pretty. That had to be good!

^^^^^What he said.  ;)
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Offline 1Bigg_ER

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Re: GOT MY TOY
« Reply #30 on: June 01, 2014, 12:07:35 AM »
It was fantastic! Didn't make it to the plate.
KARUBECUE!!
Weber WSM 14.5
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Weber Smokey Mountain 22.5 AKA Big Worm
PBC AKA The chicken whisperer

Offline drholly

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Re: GOT MY TOY
« Reply #31 on: June 01, 2014, 12:20:19 AM »
 ;D ;D ;D :P  Oh that HAD to be good!
You can't catch a fish if you don't get a line wet...
Pit Barrel Cooker, Char Broil Electric Smoker, Charbroil Prototype Kettleman, Char Broil 500X, Blackstone Flat Top, Char-Broil SRG, Weber Performer, ANOVA sous vide device, Lodge Hibachi, Discada, Chimenea, fire pit, hunk of pink salt...
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Offline Smokin Don

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Re: GOT MY TOY
« Reply #32 on: June 01, 2014, 12:40:23 AM »
Great toy and some great cooking!!! Don
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I am not aging, just marinating
I think I am starting to age!
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Offline muebe

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Re: GOT MY TOY
« Reply #33 on: June 01, 2014, 10:36:54 AM »
That picture could make the cover of "Cook's Illustrated"!!!

WOW!!!!
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2 TBEs(1 natural gas & 1 LP gas)
OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
2011 Memphis Select Pellet Smoker
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Offline 1Bigg_ER

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Re: GOT MY TOY
« Reply #34 on: June 01, 2014, 01:42:18 PM »
That picture could make the cover of "Cook's Illustrated"!!!

WOW!!!!
Thank you!!!
KARUBECUE!!
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Offline PongGod

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Re: GOT MY TOY
« Reply #35 on: June 01, 2014, 01:57:03 PM »
That picture could make the cover of "Cook's Illustrated"!!!

WOW!!!!

I'll second that. Those boneless ribs look incredible!
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Offline 1Bigg_ER

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Re: GOT MY TOY
« Reply #36 on: June 01, 2014, 02:29:18 PM »
PBC MMS (maple mustard sriracha) wings.
Now I'm trying to choke the PBC to bring down the temperature for a nibbles boneless leg of lamb.





KARUBECUE!!
Weber WSM 14.5
Weber Performer Platinum
Weber Smokey Mountain 22.5 AKA Big Worm
PBC AKA The chicken whisperer

Offline 1Bigg_ER

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Re: GOT MY TOY
« Reply #37 on: June 01, 2014, 02:30:28 PM »
That picture could make the cover of "Cook's Illustrated"!!!

WOW!!!!

I'll second that. Those boneless ribs look incredible!

Thank you Pong!
KARUBECUE!!
Weber WSM 14.5
Weber Performer Platinum
Weber Smokey Mountain 22.5 AKA Big Worm
PBC AKA The chicken whisperer

Offline 1Bigg_ER

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Re: GOT MY TOY
« Reply #38 on: June 01, 2014, 03:33:11 PM »
Leg of lamb is hanging in the PBC.
Yes I understand what Noah said about the PBC but I'm making it my own.
Running 219-221 steadily.





KARUBECUE!!
Weber WSM 14.5
Weber Performer Platinum
Weber Smokey Mountain 22.5 AKA Big Worm
PBC AKA The chicken whisperer

Offline smokendevo

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Re: GOT MY TOY
« Reply #39 on: June 01, 2014, 03:57:32 PM »
Yup sometimes you just have to make adjustments. I use fridge magnets to cover the vent to keep the temp down were I want it. As time goes on for your cook you will need to let more air in as the temp will drop to almost putting out your coals. The UDS that people build themselfs have a valve on the lid to adjust air flow as they need it. I think Noah wanted everything to be standard for the amateur drum smoker so it would be a set it and forget it type of smoker/BBQ 

Offline 1Bigg_ER

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Re: GOT MY TOY
« Reply #40 on: June 01, 2014, 06:12:17 PM »
Leg of lamb DONE!
Never went past 230. I'm cranking the heat up and do some potatoes.


KARUBECUE!!
Weber WSM 14.5
Weber Performer Platinum
Weber Smokey Mountain 22.5 AKA Big Worm
PBC AKA The chicken whisperer

Offline drholly

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Re: GOT MY TOY
« Reply #41 on: June 01, 2014, 06:35:05 PM »
Oh wow, that looks SOOOOOOOO good.
Nice cook - will be doing this one.
You can't catch a fish if you don't get a line wet...
Pit Barrel Cooker, Char Broil Electric Smoker, Charbroil Prototype Kettleman, Char Broil 500X, Blackstone Flat Top, Char-Broil SRG, Weber Performer, ANOVA sous vide device, Lodge Hibachi, Discada, Chimenea, fire pit, hunk of pink salt...
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Offline 1Bigg_ER

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Re: GOT MY TOY
« Reply #42 on: June 01, 2014, 09:14:46 PM »
So in summary, I lit the PBC at 11 am, made lunch on it (wings ) at high temperature. Then choked it to 225 degrees, hang the leg of lamb.





Three hours later I took the lamb off. Cranked the heat up to 400 degrees, put my cast iron skillet for some potatoes.




Choked it again to save the remaining charcoal. At 8 pm I had this much left.



Then I sat down for dinner.



And a half drink to PBC.



Money well spent!!
KARUBECUE!!
Weber WSM 14.5
Weber Performer Platinum
Weber Smokey Mountain 22.5 AKA Big Worm
PBC AKA The chicken whisperer

Offline muebe

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Re: GOT MY TOY
« Reply #43 on: June 01, 2014, 11:10:16 PM »
Amazing cooks already!

You are my PBC hero ;)
Member #22
2 TBEs(1 natural gas & 1 LP gas)
OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
2011 Memphis Select Pellet Smoker
Traeger PTG with PID
PBC
BBQ Grillware vertical smoker(oven thermostat installed & converted to natural gas)
Uuni 2 Wood Fired Pizza Oven