Page 6 of 11

Re: Pit Barrel Cooker

Posted: Sun Nov 06, 2016 4:49 pm
by UncleBob
It took a touch over three hours for a 15 lb bird to read 166.5 F but:

Image

It cooked more quickly than I thought but I added more charcoal at the onset than I normally do. But it was good--really good--and I think this may be the Thanksgiving bird without the rub. I don't think I need this rub with this brine so next time, I will just brush with oil and maybe some cracked, black pepper and into the PBC.

The turkey hanger is worth the money. Really.

Re: Pit Barrel Cooker

Posted: Sun Nov 06, 2016 4:56 pm
by Del
UncleBob wrote:Lord willing, the Great Turkey Experiment of 2016 will happen this Sunday.
I am also smoking my first turkey today.

The butcher had a 20-pounder that he wanted to get rid of before the new inventory arrived. $10.

I would rather have started with a smaller bird, but you know how it goes.

Re: Pit Barrel Cooker

Posted: Sun Nov 06, 2016 9:54 pm
by JimVH
UncleBob wrote:It took a touch over three hours for a 15 lb bird to read 166.5 F but:

Image

It cooked more quickly than I thought but I added more charcoal at the onset than I normally do. But it was good--really good--and I think this may be the Thanksgiving bird without the rub. I don't think I need this rub with this brine so next time, I will just brush with oil and maybe some cracked, black pepper and into the PBC.

The turkey hanger is worth the money. Really.
Hangar ordered.

Re: Pit Barrel Cooker

Posted: Mon Nov 07, 2016 8:57 am
by Bloodhound
JimVH wrote:
UncleBob wrote:It took a touch over three hours for a 15 lb bird to read 166.5 F but:

Image

It cooked more quickly than I thought but I added more charcoal at the onset than I normally do. But it was good--really good--and I think this may be the Thanksgiving bird without the rub. I don't think I need this rub with this brine so next time, I will just brush with oil and maybe some cracked, black pepper and into the PBC.

The turkey hanger is worth the money. Really.
Hangar ordered.
AND HUNGER is already here.....

Re: Pit Barrel Cooker

Posted: Mon Nov 07, 2016 10:08 am
by Del
White breast was the best I have ever... but the dark meat did not get done enough.

I may take the next turkey up a few more degrees.... Or maybe I will dissect the turkey and cook the dark meat a little longer. I am also intrigued by the notion of spatchcocking the turkey and cooking it on the flat grill.

Mostly, my bird was too big.

This herbal rub is easy and delicious. Simon & Garfunkel Rub.

Re: Pit Barrel Cooker

Posted: Mon Nov 07, 2016 11:08 am
by UncleBob
Bloodhound wrote:
JimVH wrote:
UncleBob wrote:It took a touch over three hours for a 15 lb bird to read 166.5 F but:

Image

It cooked more quickly than I thought but I added more charcoal at the onset than I normally do. But it was good--really good--and I think this may be the Thanksgiving bird without the rub. I don't think I need this rub with this brine so next time, I will just brush with oil and maybe some cracked, black pepper and into the PBC.

The turkey hanger is worth the money. Really.
Hangar ordered.
AND HUNGER is already here.....
I also used the carcass to make a turkey & rice soup in the crock pot.

That PBC is handy and works well. That was the easiest to cook turkey I have ever been a part of and the flavor was among the best for me. I was surprised at how much of the garlic and jalapeno flavors in the brine presented in the bird--especially the white meat.

Re: Pit Barrel Cooker

Posted: Mon Nov 07, 2016 11:31 am
by JimVH
Bloodhound wrote:
JimVH wrote:
UncleBob wrote:It took a touch over three hours for a 15 lb bird to read 166.5 F but:

Image

It cooked more quickly than I thought but I added more charcoal at the onset than I normally do. But it was good--really good--and I think this may be the Thanksgiving bird without the rub. I don't think I need this rub with this brine so next time, I will just brush with oil and maybe some cracked, black pepper and into the PBC.

The turkey hanger is worth the money. Really.
Hangar ordered.
AND HUNGER is already here.....
I just noticed that I ordered a building in which to park my airplane instead of a device with which to hang a turkey. I'm grateful the impudent didn't rap me on the knuckles for the error.

Re: Pit Barrel Cooker

Posted: Mon Nov 07, 2016 11:53 am
by Bloodhound
Do you have a big airplane? :)

Re: Pit Barrel Cooker

Posted: Mon Nov 07, 2016 11:56 am
by Bloodhound
UB

I like that new avitar

Re: Pit Barrel Cooker

Posted: Mon Nov 07, 2016 1:11 pm
by UncleBob
Bloodhound wrote:UB

I like that new avitar
:chili:

Re: Pit Barrel Cooker

Posted: Thu Nov 10, 2016 11:56 am
by JimVH
My turkey hangers arrived today. Boom.

Re: Pit Barrel Cooker

Posted: Thu Nov 10, 2016 12:08 pm
by Thunktank
How much baby sitting do these things need? Do they hold their temperature relatively well? What about in comparison to a Smokey Mountain kettle?

Re: Pit Barrel Cooker

Posted: Thu Nov 10, 2016 12:20 pm
by Jester
Thunktank wrote:How much baby sitting do these things need? Do they hold their temperature relatively well? What about in comparison to a Smokey Mountain kettle?
Virtually none once you figure out where to place the dampers. Some use the term, "Set it and forget it".

Re: Pit Barrel Cooker

Posted: Thu Nov 10, 2016 12:27 pm
by JimVH
Jester wrote:
Thunktank wrote:How much baby sitting do these things need? Do they hold their temperature relatively well? What about in comparison to a Smokey Mountain kettle?
Virtually none once you figure out where to place the dampers. Some use the term, "Set it and forget it".
Yep, I just put the lid on and walk away.

Re: Pit Barrel Cooker

Posted: Sun Nov 20, 2016 3:59 pm
by UncleBob
Right now, pork loin in the PBC.

That is all.

Re: Pit Barrel Cooker

Posted: Sun Nov 20, 2016 4:18 pm
by Del
Thunktank wrote:How much baby sitting do these things need? Do they hold their temperature relatively well? What about in comparison to a Smokey Mountain kettle?
It's not quite as idiot-proof as a crock pot, but it is much easier than any other smoker or kettle that I have used.

I stick a dial thermometer in one of the vent holes and peek at it every 30 minutes or so. If the temp gets a little low, then crack the lid a smidgeon for a little more air flow and the temp climbs back up. It cooks at around 350F or so, so faster than a smoker and more like an oven.

Re: Pit Barrel Cooker

Posted: Sun Nov 20, 2016 6:43 pm
by Thunktank
Del wrote:
Thunktank wrote:How much baby sitting do these things need? Do they hold their temperature relatively well? What about in comparison to a Smokey Mountain kettle?
It's not quite as idiot-proof as a crock pot, but it is much easier than any other smoker or kettle that I have used.

I stick a dial thermometer in one of the vent holes and peek at it every 30 minutes or so. If the temp gets a little low, then crack the lid a smidgeon for a little more air flow and the temp climbs back up. It cooks at around 350F or so, so faster than a smoker and more like an oven.
So do you want it to cook high? There's no low and slow at 350 which defeats many styles of smoking. I already have a kettle that does 350.

Re: Pit Barrel Cooker

Posted: Sun Nov 20, 2016 7:38 pm
by UncleBob
Thunktank wrote:
Del wrote:
Thunktank wrote:How much baby sitting do these things need? Do they hold their temperature relatively well? What about in comparison to a Smokey Mountain kettle?
It's not quite as idiot-proof as a crock pot, but it is much easier than any other smoker or kettle that I have used.

I stick a dial thermometer in one of the vent holes and peek at it every 30 minutes or so. If the temp gets a little low, then crack the lid a smidgeon for a little more air flow and the temp climbs back up. It cooks at around 350F or so, so faster than a smoker and more like an oven.
So do you want it to cook high? There's no low and slow at 350 which defeats many styles of smoking. I already have a kettle that does 350.
Just use less charcoal.

Re: Pit Barrel Cooker

Posted: Sun Nov 20, 2016 11:33 pm
by Del
Thunktank wrote:
Del wrote:
Thunktank wrote:How much baby sitting do these things need? Do they hold their temperature relatively well? What about in comparison to a Smokey Mountain kettle?
It's not quite as idiot-proof as a crock pot, but it is much easier than any other smoker or kettle that I have used.

I stick a dial thermometer in one of the vent holes and peek at it every 30 minutes or so. If the temp gets a little low, then crack the lid a smidgeon for a little more air flow and the temp climbs back up. It cooks at around 350F or so, so faster than a smoker and more like an oven.
So do you want it to cook high? There's no low and slow at 350 which defeats many styles of smoking. I already have a kettle that does 350.
Like Uncle Bob said. After playing with the PBC a few times, I found that a lot depends on how much hot charcoal you apply at the start of the cook. If you start with fewer hot coals, it will maintain around 270F, which is fine if you really want it low-n-slow. I have to watch mine and futz with the lid to keep it from going out or getting hot.

I know it defies conventional wisdom, but tougher cuts like spareribs still turn out awesome in the Pit Barrel Cooker, even when cooked at temps that are higher than usual for BBQ.

Re: Pit Barrel Cooker

Posted: Mon Nov 21, 2016 9:26 am
by tuttle
Del wrote: I know it defies conventional wisdom, but tougher cuts like spareribs still turn out awesome in the Pit Barrel Cooker, even when cooked at temps that are higher than usual for BBQ.
This is true. I'm not sure if it's because of the convection or because they are hung they are in a state of always stretching...but it works. Works so good, I don't even care how.