Mother's Day triple Play

[Smokin Papa Steve]

Hope everyone enjoyed Mother's Day - we did with a large cook.  First time for making pork belly.  Got an 8 lb slab from our local Costco - saved some for curing bacon (first attempt) and smoked about 5 lbs.  Added some tri-tip and chicken to round out the meal.  The pork belly was a bit dry as I took it to 190F IT - don't know if that is correct but seemed to be based on other Internet sites. 

The chicken and tri-tip were good but honestly, I've had better results on my PK Grill.  I really want to like the PBC but with the so-so results and all the extra effort needed to adjust the temps (plugging rebar holes with foil) I am not just feeling it.  I am considering perhaps selling or donating my PBC and moving on from there.  Sorry for being a downer but when I do a cook it has to be enjoyable and with the results I am getting it's just not happening

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[Kona]

why the need to adjust temps? That's the beauty of the PBC, it's more of a set it and forget it cooker. I've had outstanding results every time with my various cooks

[Smokin Papa Steve]

why the need to adjust temps? That's the beauty of the PBC, it's more of a set it and forget it cooker. I've had outstanding results every time with my various cooks

For me the temps are usually very high, around 345F and I pug 2 rebar holes to get it down.  Maybe for chicken that temp is good but for brisket, butt, etc it is too high. But the important issue is the taste; it just is not what I expected

[Kona]

why the need to adjust temps? That's the beauty of the PBC, it's more of a set it and forget it cooker. I've had outstanding results every time with my various cooks

For me the temps are usually very high, around 345F and I pug 2 rebar holes to get it down.  Maybe for chicken that temp is good but for brisket, butt, etc it is too high. But the important issue is the taste; it just is not what I expected

I just did an outstanding Butt yesterday and my ribs by my friends have said they're the best they have ever eaten. Have you tried it without adjusting the temps? I was having an issue where I was letting my coals get too hot before putting on the meat and after speaking with Noah, I now let the coals go for 12 minutes and the meat goes on. I was waiting 20 mins and my food was cooking too fast (I'm in South Florida) so my vent is only open a 1/4

[smokeasaurus]

There is a different flavor when cooking directly over coals in a PBC or UDS barrel. Whether it is 225 or 345. The grease fog that is created from drippings and seasonings falling onto the lit coals below is a different flavor profile than any other cooker. I cooked only on a 75 gallon drum smoker for about 5 years and the family finally had a revolt. They just got tired of that flavor. You should have no problems selling your PBC. They are a hot ticket.

[Smokin Don]

Some nice meats for Mother's Day!!! Don

[SmokinKat]

Still looks like a heck of a spread! 

[muebe]

Food looks great!

The flavor profile of the PBC is created from charcoal and is not for everyone. Not really a smoker IMHO. It is something entirely different. We all have our own likes and dislikes when it comes to food flavors. I don't fault you if your not happy. I hate peas and some people love them. There are a lot of people who love the food coming from the PBC. Good luck on your sale I am sure you will get a good chunk of your investment back...

[Pit Barrel Cooker Co.]

Hello Smoking Papa Steve, Please feel free to give us a call anytime and we can troubleshoot your high temps. It may just be the lighting process

[TMB]

Love it, send some for me to try

[jjjonz]

Steve you might be starting out a little hot. Give Noah a call ,I know he will be a big help. I have had mine for about a year and it's about all I cook on . Everyone seems to love the food off the PBC. If you want to sell it I'll bet it will be easy.

[Aclarke44]

Papa Steve.....What's your lighting process?

[tomcrete1]

Plate me up! Looks great 

[Smokin Papa Steve]

Hope everyone enjoyed Mother's Day - we did with a large cook.  First time for making pork belly.  Got an 8 lb slab from our local Costco - saved some for curing bacon (first attempt) and smoked about 5 lbs.  Added some tri-tip and chicken to round out the meal.  The pork belly was a bit dry as I took it to 190F IT - don't know if that is correct but seemed to be based on other Internet sites. 

The chicken and tri-tip were good but honestly, I've had better results on my PK Grill.  I really want to like the PBC but with the so-so results and all the extra effort needed to adjust the temps (plugging rebar holes with foil) I am not just feeling it.  I am considering perhaps selling or donating my PBC and moving on from there.  Sorry for being a downer but when I do a cook it has to be enjoyable and with the results I am getting it's just not happening

I forgot to attach my Sunday best T-shirt.  Thanks for all the Pro-PBC comments.  I am away now and will contact PBC next week when I return

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