Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Smokin Papa Steve on February 05, 2018, 10:20:11 AM
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As I am waiting my PBC to be sold, I thought I would try a little modification. As you can see, a lasagna tin was attached using the "S" hooks to the grates acting like a heat deflector. A round shape would have been better but this is all I had. It did prevent the meat drippings from hitting the coals and allowed an easier pit temp.control. I also smoked some wings on the PK Grill. Both the ribs and chicken were quite tasty.
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That's some good lookin' grub. :thumbup:
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Steve THAT looks great...So, I don't understand WHY you would sell your PBC - when you are making such great food on it! ;D
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Great looking grub. Nice cook on all
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Looks real tasty!
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Steve THAT looks great...So, I don't understand WHY you would sell your PBC - when you are making such great food on it! ;D
For me there are some issues with the PBC. I have never been able to do a full rack without the bottom ribs being charred. Since they hang just above the coals it is necessary to cut the slabs in half to avoid this issue. Also if using the grill rack, you have to take out the rebars as they get in the way so I need to use magnets around the rebar holes or tin foil to reduce the air flow to keep the temps down. If the PBC had a drip-pan/heat deflector so that the drippings would be contained, that would be great, preventing "Grease Fog". I have seen others doing modifications but that is beyond my abilities. For what it's worth in regards to starting a cook, I fill the charcoal basket with Royal Oak Briquettes and take out about 20 pcs from the center and they put these lit coals back there when ready. The coals burn nice and concentrically and will last a really long time.
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The "Grease Fog" is not for all. A WSM might be more your style if you want to stay with a vertical cooker.