Let's Talk BBQ
Welcome Center => New Member Introductions => Topic started by: 2kewlgypsy on April 30, 2014, 11:58:21 AM
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Hey yall!
Been smoking meat for 7-8 years, mostly on a New Braunfels. Have done it less and less because of the time commitment watching the smoker (with a rocks glass of whiskey of course). Got me a Pit Barrel, and so far only two cooks on it, and loving the set it and leave it, though am used to slower and lower than the temps I'm getting so far. Dad has a WSM, and usually sets his right around 275, so I'm thinking we can get closer to trading cook times, and techniques. Some other form argues so much about if the barrel is a smoker or grill, and argues about how much each member can make one for, frankly, at this point, looking around.
Have a great day,
Dave
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Greetings from Las Vegas. ;D
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Daver - glad to have you!
I think of the PBC as a "Power Cooker"...it is not a low-and-slow smoker...but it is not a high heat grill either. I get temps of 270-290F with mine. Because the PBC breaks the traditional mold that we used to fit every cooker into - I think it offers us new possibilities in cooking adventures. In fact...it does ribs and chicken beautifully - at the same time. It hits that "sweet spot" in temps..IMHO ;)
WELCOME!
T
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Greetings from nearby (Princeton, TX). Where in North Texas are you at?
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Welcome from Alabama!
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welcome from northern cali. 8)
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Welcome from Southern California and a fellow proud PBC owner!
As Tee stated the PBC is kind of in it's own category. Mine averages temps at the grate level around 300F depending on wind and ambient temperature.
The way you can hang meat allows for a high capacity for it's size.
The distance from the coals allows the drippings to create humidity and a flavorful fog of grease. This keeps things from drying out at that higher cooking temp.
Air is carefully controlled through the single air shutter and through the holes at the rebar. The lid fits nearly air tight.
And the measured charcoal basket allows for consistent temperatures and results each and every time you use it.
You also get the best customer service around. They have great instructional videos and when you call for help you will more than likely talk to the owner himself or herself ;)
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Welcome from another PBC owner from NC.
Art
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The PBC rocks 8) High heat and a grease fog means tasty grub.....
Welcome from Southern California
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Thanks y'all! I'm in Justin, right behind Texas Motor Speedway.
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Welcome from Illinois! There's a great gathering of folks here that love to cook and share their tips and know-how.
Enjoy!
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Thanks y'all! I'm in Justin, right behind Texas Motor Speedway.
Cool. I moved from Denton County last year.
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Welcome from Minnesota
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Welcome from SE Georgia!
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Welcome from the 70 mph winds in the Socal Mtns.
Dave,you came to the right place.Nobody will put you down for how you cook,or with what.Just support.
Plus when you start reading the unread posts links you will see a world of cooking that will completely blow your mind.You are about to see food you cant imagine if you have the time to see it all.
Again,WELCOME!!
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Thanks y'all! I'm in Justin, right behind Texas Motor Speedway.
Cool. I moved from Denton County last year.
Another howdy from North Texas, I'm down in Kemp to the southeast of Dallas.
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Man this is a fast site, I'm not usually last to the dance :(
Welcome from Manitoba, Canada ;D
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Welcome from western NC
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(https://lh5.googleusercontent.com/-5RPQ_AJc3uE/Usu8EAKLTsI/AAAAAAAAFro/wz87n7jWvww/w400-h300-no/m_th_sSig_welcometoourclan.jpg)
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another welcome from Minnesota
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Welcome from Ontario, Canada!
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Welcome from Germany!
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Welcome from Nashvegas!
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Here's another North Carolina welcome ;D
Don't agonize over temperatures in your PBC. It was designed as a very simple cooking device on which your only variable will be time. Noah's online recipes are right on and it is very easy to adapt those as you need to.
Hub
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Welcome, from NE Ohio.
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welcome from sw washington