Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Smokers => Topic started by: chriswalters on December 28, 2016, 09:42:49 AM
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Hey there! Long time fan of BBQ, but total noob when it comes to smoking. I've turned out some decent ribs on my gas grill using 2 zone indirect cooking, but looking to step up my game and have about $300 to spend. I've spent some time researching here and elsewhere online and it looks like the PBC and the Akorn are 2 of the best options in that range. It also seems like I can't go wrong with either option, but if you HAD to pick one for Ribs, Brisket and Pulled Pork based on the below criteria, which would you go with?
My criteria in order of importance (Ribs, Brisket and Pulled Pork)
1) The BARK. It's got to have that delicious, smoky bark.
2) Minimal babysitting. Set it and forget it (within reason)
3) Learning curve. I don't want to ruin a bunch of food trying to get my cooking method dialed in.
Based on these criteria and knowing that I'm primarily looking to cook ribs, brisket and pulled pork (I hear the PBC makes amazing chicken too), is there a clear winner between the PBC and the Akorn?
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Pit Barrel Cooker hands down. Success right out of the box. About as close to a set it and forget it charcoal cooker as possible. On-line videos to get you started. You can call and talk to Noah and Amber if you have issues. Lots of successful PBC owners here as well.
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I love the Akorn and highly recommend it, but I have not used the PBC so I am a little biased. Tomcrete1 uses both so he will give you a better choice.
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Only my opinion...but because we all have favorites, preferences, and "styles' that are individual. And - if you can adapt your style of cooking easier to one or the other - then, it will naturally become your choice.
The great news is there are no bad choices in your listed cookers.
For me, it is the PBC - because I own one. And I own one because it is a vertical pit, and the support, and a true MADE IN THE USA product from a company of REAL Americans. You can hang food in it and get incredibly even cooking because of the designed air volatility. Simple...set and forget. Have cooked a Boston Butt in the PBC with HighOnSmoke at Jaxon's gathering. It ran all nite long on one charge of charcoal, so "low and slow" can be done. There are many here that have learned how to run the PBC very hot for searing steaks etc as well.
There are many here that own the Akorn or the PBC...but I don't know how many own both. They overlap so much in what they do. Except for internal cooking space, and that goes hands down to the PBC
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Wow! That's a hard choice to make. I own both and have cooked quite a bit on both. They are unique and good at what they do. Based on your criteria I would go with the PBC. However the Akorn is capable of doing all of what you want and more especially if you want to use it more like a traditional grill it does have more grilling space. But when it comes to ribs and pork shoulder the PBC produces the best. Feel free to browse through the video section there many videos there use both cookers in different cooks. :)
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With your stated priority...hands down PBC!! :)
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I do own both. Both cookers have vastly different flavor profiles. What sets the PBC apart is three things:
1) Flavor. You get a "grease fog" from the meat drippings falling below and hitting the lit charcoal. Completely different flavor profile from any other cooker.
2) Capacity. If you like to cook ribs and cook a bunch of them go PBC. You can hang 6-8 racks at a time in the PBC. Tough to do that even with a rib rack in the Akorn.
3) The Akorn takes some practice (and a bunch of it) too nail temps due to the Kamado design. PBC is just too easy. Pre-set for your elevation just light and go.
So with all this said, I would like to say the Akorn is an excellent cooker. The PBC is just the best charcoal "power" smoker around and I see nothing on the market that even comes close..................
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Wow, thanks everyone for the great feedback! Sounds like the PBC is the clear winner for what I'm looking for. Looking forward to getting one and turning out some great BBQ!
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I love my PBC, best cooking device I've ever owned. My electric smoker went in the garbage after my first cook on my PBC.
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Wow, thanks everyone for the great feedback! Sounds like the PBC is the clear winner for what I'm looking for. Looking forward to getting one and turning out some great BBQ!
You are going to love it Chris. Order the ash pan when you do order. It clips to the bottom of the charcoal basket and makes clean-up super easy.
Something else to chew on: a little over a year ago, PBC made some improvements. They added the porcelain coating. They beefed up the charcoal basket and went to hardware on handles instead of welds................................................
They didn't raise the price a penny and kept the free shipping. :)
Just tells you about the quality of people over at PBC. 8)
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Also a big :thumbup: from me for the PBC!
I love mine!
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Love my PBC! Bought my mom an Akorn and I used it for a prime rib roast (post to come soon) for our Christmas dinner at her place and it was really a good cooker also. In my book you can't go wrong either way. But if it's just smoking you're looking for and have other high heat direct options I'd say give Noah a shout and get that made in USA masterpiece we call the PBC on the way STAT!
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Just ordered my PBC (with Ash pan, gloves, cover, and chimney starter). Just need some charcoal, some meat and a meat thermometer and I'll be in business! So excited :)
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Congrats an the new Cooker!
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You couldn't have went wrong either way but I'm sure most here agree the PBC is a great piece made by great people. Mine gets to feel fire almost weekly and it's never a disappointment. Can't wait for pics!
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You couldn't have went wrong either way but I'm sure most here agree the PBC is a great piece made by great people. Mine gets to feel fire almost weekly and it's never a disappointment. Can't wait for pics!
Thanks! I'll be sure to post some :)
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Congrats on new cooker. I just ordered one for myself, after reading all the replies to your post. :thumbup:
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Hello all-
Newly registered and first time poster here. Be gentle :D
I'm resurrecting an old thread because it's the same decision I'm facing, with the same cooking priorities. I've been cycling back and forth about which one I'm going to get, but am currently probably 70% in the PBC camp over the Akorn. I have a few follow-on questions:
First, my understanding is that the PBC runs a little hotter (275-300) and cooks a little more quickly than the Akorn, which can be kept down in the 225-250 range. From my reading, it seems like the lower/slower is generally preferred for smoking meats - but the consensus favorite among these two for smoking seems to be the PBC. Is it the fact that the drippings drop down into the coals that makes such a big difference?
It seems like the PBC is almost more of a grill than a smoker since it's using direct heat rather than a deflector of some sort (and using a deflector would kind of kill the benefits of the device noted in my first question above). Do people find that their meat is more cooked in the areas closer to the coals than near the top, or does it actually work as well as people say in providing uniform heat inside the unit? I guess I just don't understand how that's possible, so any information would be helpful.
For the Akorn, if you eliminate the deflector - do you get the same juice-dropping-into-the-coals benefit or is it so small that the direct heat is too intense and you lose the low/slow element of smoking? Has anybody tried to do low/slow on their Akorn?
I assume I would have seen comments if this were the case, but does the meat ever fall off the hooks? It seems like with meat-falling-off-the-bone ribs, the potential exists for a big slab to just tear loose. Yes/no?
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Hello all-
Newly registered and first time poster here. Be gentle :D
Great to have you !...But don't overlook the New Member Introductions section. You will find that folks really like to respond to new folks - and make them feel welcome.
I'm resurrecting an old thread because it's the same decision I'm facing, with the same cooking priorities. I've been cycling back and forth about which one I'm going to get, but am currently probably 70% in the PBC camp over the Akorn. I have a few follow-on questions:
First, my understanding is that the PBC runs a little hotter (275-300) and cooks a little more quickly than the Akorn, which can be kept down in the 225-250 range. From my reading, it seems like the lower/slower is generally preferred for smoking meats - but the consensus favorite among these two for smoking seems to be the PBC. Is it the fact that the drippings drop down into the coals that makes such a big difference?
There are several things. I will just touch on a couple, as others will have more input.
1. Utilitarian design. The PBC is the MOST user friendly - and versatile cooker yet. Every time I use mine - I still marvel at how well it cooks - and requires nothing from me other than fill the basket with lit charcoal - and load the meat.
2. You can run it hotter...and you can "choke it down" a bit. LOTS of threads on this....Using wine bottle corks, or wads of aluminum foil in some of the rebar hole - you can lower the temps to 200-225 pretty easily.
It seems like the PBC is almost more of a grill than a smoker since it's using direct heat rather than a deflector of some sort (and using a deflector would kind of kill the benefits of the device noted in my first question above). Do people find that their meat is more cooked in the areas closer to the coals than near the top, or does it actually work as well as people say in providing uniform heat inside the unit? I guess I just don't understand how that's possible, so any information would be helpful.
While it includes a grill grate...it is not truly a grill, as it is designed. More of a "power cooker". You can get it hot enough to almost grill...but really - it is a true "pit cooker" Thus the rebar, and pit hooks. And - surprising to any new user - yes, it really does cook evenly - top to bottom. Whole chickens - split vertically and hung vertically will be as done on the top of the breast - as the lowest part of the leg. Why? Because Noah and Amber of PBC experimented with the design until they figured out the amount of airflow needed, and the "volatility" of that air inside the PBC makes for excellent temperature distribution. It is so simple - that most folks rightly question it...until they use it. ;) ;D ( Then we still question it...except we only question HOW in the world it does what it does...SO simply, and efficiently.
For the Akorn, if you eliminate the deflector - do you get the same juice-dropping-into-the-coals benefit or is it so small that the direct heat is too intense and you lose the low/slow element of smoking? Has anybody tried to do low/slow on their Akorn?
We have some Akorn owners/users here too..and I DO think the Akorn is the best value for the type of cooker that it is. But I do not own one...so I can't answer that question honestly.
I assume I would have seen comments if this were the case, but does the meat ever fall off the hooks? It seems like with meat-falling-off-the-bone ribs, the potential exists for a big slab to just tear loose. Yes/no?
Sure...meat can fall off the hooks...if it is not properly hooked. And...the "fall of the bone" thing... er...well...Most of us don't want "meat pablum"...or meat mush :D :D :D...hey - if that is how you like yours - that is all that matters.
But I would encourage you to get familiar with what are often termed "competition style" cooked ribs. Nice texture. Should not be tough or dry. Moist, and tender...but still have a meaty "bite" to them. Should pull away from the bone without any real effort - just a gentle tug.Plenty of folks here that can - and like to - coach, help and exchange ideas. We ALL learn form one another. ;)
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$300 = pbc or 18 WSM.
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teesquare - late getting to it, but just wanted to thank you for your comments. I ended up ordering the PBC today.