Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: batsu on May 16, 2016, 04:06:22 PM
-
My new PBC arrived today, so excited! I ordered it from a reseller here in Canada as the shipping is expensive from the US. The catch, it comes with a cover instead of the two bottles of rub. I was hoping to try out the amazing looking chicken recipe but the shipping cost for the rub is more than 3x the cost.
Can anyone recommend a similar rub or a recipe for one? Also is there anything I need to look out for during the cook? Or is it pretty much set it and forget it like the videos?
-
it's pretty much set it and forget it. Just make sure your bottom vent is set accordingly per your sea level etc and you should be fine. I don't know of any rubs that would be close to theirs but I'm sure any good rub you use will produce excellent results :)
-
Follow the Instructions and you will be fine, Have Fun! :)
-
Best way to learn the PBC is to follow the videos to the letter then make any minor adjustments you want to after you see the basic way. As to the rub, I'm not sure what you might have available but watch the sugar content. High sugar rubs will turn dark in the PBC but that does not mean the meat is burned -- just that the sugar turned dark in the relatively higher heat. FWIW I most often use Smokin' Guns Hot (which loses its heat in the cooking process but is slightly lower in sugar than lots of others).
Hub
-
I have had my PBC over 5 years and still follow Noahs videos.
I would leave one re-bar out when doing chicken. I would run the rebar diagonally across the barrel. this way you are running along the middle of the barrel and you have the two extra holes open.
Why you do that with chicken? You will cook a little hotter and have a better chance of crispier skin.
-
My new PBC arrived today, so excited! I ordered it from a reseller here in Canada as the shipping is expensive from the US. The catch, it comes with a cover instead of the two bottles of rub. I was hoping to try out the amazing looking chicken recipe but the shipping cost for the rub is more than 3x the cost.
Can anyone recommend a similar rub or a recipe for one? Also is there anything I need to look out for during the cook? Or is it pretty much set it and forget it like the videos?
Good luck with your PBC. About the rub, in a bind plain Kosher salt and pepper will make a good flavor enhancer.
-
Like Smoke I still watch Noah's videos before I cook. As far as rubs go I wouldn't worry to much about not getting the PBC rubs. They are pretty good but, I find them a little salty for my taste. There are several good rubs on grocery store shelves or make your own. All that said....you have one of the best smokers around. Oh by the way I had lot rather have the cover than the rub.
-
Like Smoke I still watch Noah's videos before I cook. As far as rubs go I wouldn't worry to much about not getting the PBC rubs. They are pretty good but, I find them a little salty for my taste. There are several good rubs on grocery store shelves or make your own. All that said....you have one of the best smokers around. Oh by the way I had lot rather have the cover than the rub.
I forget where I read a earlier PBC review where they mentioned Noah was a self proclaimed "Salt lover" and it sure shows in his rubs. If they could keep the two flavor profiles in tact and cut the saltiness down, I would load up for sure :)
-
Like Smoke I still watch Noah's videos before I cook. As far as rubs go I wouldn't worry to much about not getting the PBC rubs. They are pretty good but, I find them a little salty for my taste. There are several good rubs on grocery store shelves or make your own. All that said....you have one of the best smokers around. Oh by the way I had lot rather have the cover than the rub.
Yah I feel like it's a pretty good deal to get the cover instead. :)
-
I still have my rubs, mostly un-used, not because they are bad, but more because I like making my own rubs and flavors. I like the rubs but I would much rather have a cover than the rubs.
I too run the rebar diagonally when doing chicken for the higher temps.
(http://i1341.photobucket.com/albums/o742/ajk5000/PBC_Cx_Rebar_zps69e0yybd.jpg)
-
how long does it take to cook the chicken with the rebar on a diagonal like that?
-
how long does it take to cook the chicken with the rebar on a diagonal like that?
Sorry for long delay. Things have been crazy the past few weeks. The chicken always takes me 75-90 minutes. I'm at 289ft above sea level and when doing only chicken I do use competition briquettes that burn hotter than standard kingsford.
-
The "Lighting Your PBC" video on the pitbarrelcooker.com website is a great video for new PBC owners. The lighting process is very important. Hopefully we can get the Pit Barrel Cooker rubs into Canada soon!
-
The "Lighting Your PBC" video on the pitbarrelcooker.com website is a great video for new PBC owners. The lighting process is very important. Hopefully we can get the Pit Barrel Cooker rubs into Canada soon!
Starting with a good base of coals is the most important thing.