Pit Barrel Cooker Co.

[smokeasaurus]

Cooking times are based on the elevation on where you live. I was informed my cooking times might be a bit sooner than the cooking times based on the elevation in Colorado where I presume all the testing was done.

I haven't even heard of anyone using wood in theirs. Everybody is all geeked out about the great flavor from just using Kingsford.  I attribute that to the drippings dropping down on the lit charcoal creating that wonderful "Grease Fog" that I have missed so much....and that my friends is that old fashioned pit flavor that can't be beat!!

The owner of Pit Barrel Cooker Co. served in the Iraq War and this pit is all American made!! So if you are interested, give Noah a ring and talk to him or you could wait for my upcoming posts and I will tell it like it is!! Old Smoke is a straight shooter!!

and........If that cooker beat the "Godfather" at ribs with his $10,000 Jambo pit..we got something here!!

[squirtthecat]

That is too cool.  Add a Pitmaster IQ and you have a beast of a drum for a fraction of the price of a high dollar smoker...

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[TentHunteR]

Nice buy! This certainly my has curiosity peeked.

I remember seeing a video once where chickens were hung in a barrel like that. I'm definitely watching this closely to see your results. 

[smokeasaurus]

Ya night not even need that Squirt!!  My first question to Noah was "Where is the Thermometer?" He said the premise of this barrel is too get people away from monitoring temps and to have fun with their smoker.

The charcoal basket holds 8 lbs of Kingsford and the burn time of a full load is 8 hours +  So this unit is burning roughly 1 lb an hour....pretty impressive.

Now I have never smoked without keeping an eye on temps the whole time so since I am using the electric smoker today, I am gonna do a full burn of Kingsford in the barrel with no grub and do a temp monitor to see how the temps settle in and fluctuate throughout the entire cook cycle.

This way I have a "Warm n Fuzzy" when I hang meat in it for the first time tomorrow!!

[smokeasaurus]

Cajun Injector has "The Worlds Best Chicken Cooker" which my brother has and we reviewed over the Labor Day weekend.

First off the quality of the Pit Barrel Cooker is superior. To be fair to CInjector, there unit is a pretty darn good vertical smoker. My brother likes it and doesn't mind adding coals every hour. The Pit Barrel Cooker is set it and forget it!!

We followed Cajun Injectors video to the letter on doing chicken. 5 lbs of coal...3 hours and you have the best chicken ever........NOT!!!! You can not have good results in that unit hanging meat over the coals in the Cajun Injectors model.

The chicken was burned from the bottom of the drumstick up past the thigh. The unit had a grease fire..because the cheap chinese construction let too much air weep in the bottom which let the drippings start the fire.

The Pit Barrel Co. smoker is a one pc unit which will not let enough air in to support a grease fire...just that Old Grampa "Grease Fog" that gives you that down home old fashioned pit flavor!! It has been designed to cook for long periods of time with the meat suspended over the burning coals....either on the hooks or on the provided grill grate.....hhmmm smoked burgers.........

[Savannahsmoker]

I watched all the videos which are very impressive but of course one has to take in account the the videos are by Pit Barrel Cooker Co.

I will be interested in seeing how well hung meat does in your pit.  It looks like the pit is direct heat over the coals and if so I am interested in seeing how it cooks the bottom and top of meat uniformly. 

It sure looks like a sweet deal and I will be looking forward to your cook and reviews.

[smokeasaurus]

The meat does cook directly over the coals. Since the charcoal burns from the top down, you get a nice slow burn.....just like the BDS I used to have............ :'(

[LostArrow]

Is your 22 WSM worried?

[smokeasaurus]

It is slightly concerned LA........

I just spoke to the owner of Pit Barrel Cooker Co. and he said for me to get rid of the thermo. If it needed one there would be one on there!! They went thru over -30- prototypes and they got this barrel dialed in!!

My neighbor came over when I was on the phone with the owner and her tongue hit the ground and she wants one and will be over tomorrow for the first cook...............

So tomorrow is the big day...gonna hang some Tri-Tips!!

[muebe]

Gonna take those Tri-tips to 200F Smoke?

[smokeasaurus]

not this time my High Desert Compadre!! 

[Merrick Bill]

When are you cooking?  I'd love to drop by and check it out.

I'd have to work you in between the Giants and the Jets.

Bill

[CaptJack]

Gonna take those Tri-tips to 200F Smoke?

not this time my High Desert Compadre!! 

NO Tri-Tip shall ever be taken past 135°

The God of BBQ has spoken

[smokeasaurus]

I don't have a set time for the cook today Bill. I was just handed my Honey-Do list!!!

[muebe]

Gonna take those Tri-tips to 200F Smoke?

not this time my High Desert Compadre!! 

NO Tri-Tip shall ever be taken past 135°

The God of BBQ has spoken

Don't knock it until you have tried it Jack!

It is fantastic