I'm a newbie to the forum, but I've been smoking meat for at least 25 years. That doesn't mean I know exactly what I'm doing, though! I don't. I just keep trying and learning lessons with every smoke. The purpose of my presence here is to add knowledge by reading and participating.
I've had more failures than successes, but those successes were mighty good (and the failures were still edible - just not as good as they were supposed to be). Most of the problems started when I bought a COS (cheap offset smoker). About a year ago, I gave up and went back to my trusty, rusty, 25-year old pre-COS bullet smoker and got much better results. Three weeks ago, I couldn't resist purchasing a Pit Barrel Cooker.
Regardless of how easy they make the Pit Barrel look, several things do need to be done properly. So far, I've learned that chicken readily absorbs the rich, flavorful essence of lighter fluid (unless you let the coals ash over completely before using them). Also, that ribs will be done when they're done (not necessarily when you need them for dinner). And, finally, that chicken will need to be finished in the oven if you don't let those lit coals burn and additional 20 minutes after adding them to the Pit Barrel. Well, it's either that or my vent isn't set properly.
I'll find out soon enough, because this looks like a good place to start asking questions.
Bart
