Видео

Well someone needs to make their mind up folks. I’ve had nothing but issues regarding extreme heat with my Pit Barrel and that’s following the instructions in lighting the thing to the letter. When calling Pit Barrel about the issue the first questioned asked me was wanting to know what charcoal was being used. When I advised Kingsford the representative straight up told us that Pit Barrel doesn’t recommend anything Kingsford. I think we need to get on the same page here folks and tell us what you do recommend for the lower temp

Do you still have a TV show the caveman States looked awesome

Double Brat Po Boy and smoke roasted Chicken works on the Pit Barrel Cooker.

pit bro cooker😜

Absolutely the best bang for your buck out there. Got one for my Dad for fathers day. I liked it so much I bought one a few weeks later even though I have 2 other smokers. I love the PBC, it's my favorite cooker.

First cook was a simple Mac n cheese. My mistake was thinking I could add fewer brickettes since I only needed an hour or so. Temps were low and kept going under 200F. Lift the lid and it would slowly ramp up, replace lid, 30 mins it was out again. I did everything wrong and still wound up with a yummy smokey mac n cheese. Second cook, I followed the lighting directions, filled the pan with charcoal and it worked EXACTLY as designed. This time with a whole chicken. It was divine. RTFM folks! (Read The F'n Manual) it's a great cooker.

What about the rebar to regulate the temp for smoking. It'll freight train without... How did you get yours to run so cool without them?

Can you do bison 🦬 burgers and steaks next

I bought my first pbcJ waitting to it get here CANT WAIT

I like that you do it with your sons 🫡

Starting to be a very expensive meal.

How do you add charcoal?

I'm having trouble getting a thick bark because the PBC cooks too hot and too fast. Any advice?

I just ordered my Pit Barrel Cooker. I think I'm gonna try this first.

Thats not rare. Its raw.

What about a ham that is already spiral sliced - still use the hooks and hang or rest on the grate? Thank!

How do you keep the Ends of Ribs from getting Burnt. Cut two bones off?

How hot was the deck?

With some wood chunks, that brisket would have formed an amazing thick bark to it. Good job still. The barrel cooker is making possible for everyone to smoke their meat cheaply too. I've assembled one cheaply.

Love the Pit Barrel

On the website it says that the average lifespan of the PBC is "3--5+ years." Given what a short duration that is for a device made out of steel, I'd like to have some elaboration on that: what part of the cooker wears out in that span and is it something I can avoid completely assuming I don't neglect its care?

New PBC owner here. I'm at 800' elevation using Kingsford blue & white briquettes. I set air intake at 1/4 and roasted two half chickens with only one bar in and lid closed completely. The "problem" is that it cooked too fast, internal temps reached 175 at the hour and twenty five minutes mark as opposed to the 2-3 hour cook time advertised. Also, the fuel ran out around the 5.5 hour mark so it seems like i have an airflow problem. Suggestions?

Thanks, Noah. I've made many standing rib roasts on my pit barrel in the eight or nine years I've had it. Spot on every time! The barrel is so forgiving, it makes a super meal every time. Trying different things each time, I've learned that hanging the roast with the bone down, facing the heat, gives a much better result. The heat spreads more evenly. The fat cap renders better, dripping over the meat, protecting it and adding to the crust. Less fat drips onto the coals, reducing flare-ups and minimizing the thick acrid smoke. The ribs get done better for those who like to eat the meat off the bone. Love your videos, and absolutely love my barrel!

The Pit Barrel never misses

Is there a keto alternative to using corn starch ?

Those potatoes look tastee, might have to go buy some for the chicken, kielbasa & baby back I’m cooking tomorrow

porcelain coating peels off easily if it gets hit even a little bit. quality and service are the worst in the grill market

While this barrel seems to do the job, there are two flaws. You guys are guessing as to what temp your meat is being cooked at and at no time did I see an internal temp gauge utilized at the end of the cook. It would cost you guys literally $5 to add a temp gauge to the manufacturing process which would allow the end user to determine how open/closed the air vent needs to be set in order to runs consistent temp throughout the entire cook.

No sauce chef? C'mon!

Bout to try my first rack right now

My pit barrel is so inconsistent there is no way I'd try this.

I like corned beef but I'm getting tired of the wife boiling it. Enough of that - I'm trying this in my Okie Joe smoker. 160F then again to 200F, eh? Gud enuf! Thanks.

I love my PBC. I've made the last 4 Thanksgiving turkeys in it. Amazing flavor. I think i will try this mac and cheese today to go with a pork butt. Thank you for this video and for the countless delicious meals I have made for my family over the years.

i.m gonna try this someday , but i think that I would put the scallions in before the cheese so the cheese melts into them

You did good bro

I just made a brisket on the pbc for Father’s Day and it was delicious! I wasn’t sure how it would turn out at first because of how fast it cooked but it was perfect!

Consistently cooks way too fast....I suggest to always place fewer coals than you would expect, and even plug the holes with foil instead of using the rods.

Bought 1 last week it’s good

Pit Barrel Cooker Co - Do you have to add charcoal along the way ?

I had a WSM and gave it to a friend, since I was waiting for a custom smoker build. The build took longer than expected so I decided to buy a PBC. That was the worst purchase of my life! This is a horrible cooker! Way too hot and fast, and very inconsistent cooking.

Restaurant quality ribs, every time.

Steele Reserve for breakfast? Bro... "You can't drink all day if you don't start in the morning!"

No one shows how to put the fire out when your done cooking. So how would you go about smothering the fire out.

it takes so much time, how much beer do you have to reserve?

Oh no you didn't put rebar in.

Is that the original 18" inside or the Pitmaster?

Good looking hot dogs.

Steven is the best cooking show host ever.

I think they call that London broil where I live??

WOW!!!! Here in PA on a 60 degree rainy night I did this on a 4 rib roast using the Meater+ thermometer. First time doing a beef roast in my PB and 1st using the Meater+ in the PB. It took 2 hours but I ran a little hot because I started adding hardwood coals after the Kingstons began to die down. The Meater+ is so cool because it shows the ambient temp so I knew when to drop in some additional coal. It also accurately predicted the cook time and had me pull it out at about 126 so it hit a perfect 130 as it rested. The smokey flavor is not too much at all as I feared. It's amazing! Happy New Year!