What's in your smoker? - Page 226

Chainsaw13 · 08-21-2014, 10:07 AM

PBC?

T.G · 08-21-2014, 10:13 AM

Quote:

Originally Posted by pnoon

Well, thanks to Dom and Adam, I am now considering buying a PBC to complement my Traeger.

Can't decide whether I love you or hate you.

Go for it, you'll love it. The taste is definitely different than other smokers.

I think that $290 for a fully assembled PBC delivered is a great deal. By the time you add up the money, time and effort I put into the new one while I was rebuilding the old one, my costs probably work out to more than that.

T.G · 08-21-2014, 10:14 AM

Quote:

Originally Posted by Chainsaw13

PBC?

Pit Barrel Cooker. It's a fully assembled 30-gallon UDS.

http://pitbarrelcooker.com/

Chainsaw13 · 08-21-2014, 10:20 AM

Oh, interesting. Thanks Adam.

Chainsaw13 · 08-21-2014, 10:21 AM

I'm torn on whether to get a La Caja China. They cook quick, but use a lot of charcoal.

T.G · 08-21-2014, 10:37 AM

Quote:

Originally Posted by Chainsaw13

I'm torn on whether to get a La Caja China. They cook quick, but use a lot of charcoal.

I don't personally own a China box, but I've used them a number of times. Two bags of KF doesn't seem that bad to me when you consider you're cooking a whole pig. Heck, I burn a third to half of a bag just to do two 9# shoulders.

What the China boxes don't do, being basically duch ovens, is get any smoke or fire flavor into the meat. This is not a bad thing, it's just a different way of doing things. The cooking really becomes all about the meat and marinade.

T.G · 08-21-2014, 10:53 AM

wanted to expand on that, but ran out of time on the edit... here's paragraph 3

It's for that reason I'm torn on them. I like them, I like what they can turn out. I like how fast they do it. BUT, I also like a least a little bit of smoke char on there, otherwise it's just an oven. I like doing mojo marinaded Cuban style pork shoulders in a smoker with no smoke wood, just briquettes or lump - you get just a little bit of char and wood flavor in there. To me, that's the taste difference I prefer.

Chainsaw13 · 08-21-2014, 11:40 AM

That's part of my concern as well Adam. I've read about people using something like an Amaz-N-Smoker in them to impart the smoke flavor. I guess I'd really have to do a lot of whole pigs to justify getting one. Sure you can do multiple pork butts, etc, but my Bradley will do the same.

jonumberone · 08-21-2014, 11:42 AM

Bob, I have one, and can tell you Some of the pros and Cons to owning one.
I'm on my phone now, but I'll be sure to post something later.

Chainsaw13 · 08-21-2014, 11:49 AM

Thanks Dom!

jonumberone · 08-24-2014, 08:02 AM

I tried smoking on the Kamado yesterday.
It turned into one of the more stressful cooks that I've had in awhile.
I had a hard time dialing it in, dealt with a faulty pit probe, and battled the rain the whole cook.
The food still turned out good, so I guess that's all that really matters.

I got the Kamado for a steal, but found out after the fact that it doesn't come with a heat diffuser for smoking.
Looking online, I could get what I needed for anywhere from $50 - $80.
Adding that cost doesn't make the deal as good, so before I spent the coin, I tried to see if there was something else I could do.
I had a cast iron pizza pan I bought for use with the pizza oven.
I went and laid it on the bottom rack, with a foil pan to catch the grease.

This worked quite well for the shoulder I did.
Not sure if I would need a better diffuser if doing brisket or ribs.

Here's the start of the cook

About to foil.

Pulled

As usual, since the grill was lit, I threw on a fatty.

[/quote]

jonumberone · 08-25-2014, 06:54 AM

15# Packer brisket on the Pit Barrel.
I wound up trimming nearly 3lbs of fat off before I started the cook.
I worked the knife in and cleaned out a lot of fat between the point and flat.

Start

Trimmed

Cleaned out and partially separated.

Rubbed up

On the Pit

jonumberone · 08-25-2014, 10:53 AM

Ready to wrap

And back on the smoker.

Steve · 08-25-2014, 11:37 AM

Looks tasty Dom! Are you opening up your own Deli?

jonumberone · 08-25-2014, 01:20 PM

Quote:

Originally Posted by Steve

Looks tasty Dom! Are you opening up your own Deli?

No, but I did drop a 13 pound brisket in some brine to make pastrami later in the week.

[/quote]

Steve · 08-25-2014, 01:27 PM

Quote:

Originally Posted by jonumberone

No, but I did drop a 13 pound brisket in some brine to make pastrami later in the week.

jonumberone · 08-25-2014, 02:26 PM

All finished

Cubed up the point,

and sliced up the flat.

Did some beans and corn as well.

This was the best brisket yet.
It had amazing tenderness.

357 · 08-26-2014, 09:45 AM

Quote:

Originally Posted by pnoon

Well, thanks to Dom and Adam, I am now considering buying a PBC to complement my Traeger.

Can't decide whether I love you or hate you.

Great looking brisket Dom. One of these years I NEED to make it to your annual herf; if for no other reason than to sample your BBQ.

357 · 08-26-2014, 11:19 AM

I forgot to ask Dom, did you put the point back on the smoke for burnt ends or just cube it up at the same time you sliced the flat? If you didn't put it back on, what was your feeling on how the point came out?

jonumberone · 08-27-2014, 09:51 AM

Quote:

Originally Posted by 357

I forgot to ask Dom, did you put the point back on the smoke for burnt ends or just cube it up at the same time you sliced the flat? If you didn't put it back on, what was your feeling on how the point came out?

I didn't put it back on, Mike.
I wanted to, but I couldn't keep the vultures at bay.
As I was cubing it, everybody was picking chunks right off the cutting board.
Point was terrific the way it was.

08-21-2014, 10:07 AM	#4501
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,176 Trading: (96)	Re: What's in your smoker? PBC? __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

08-21-2014, 10:20 AM	#4504
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,176 Trading: (96)	Re: What's in your smoker? Oh, interesting. Thanks Adam. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

08-21-2014, 10:21 AM	#4505
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,176 Trading: (96)	Re: What's in your smoker? I'm torn on whether to get a La Caja China. They cook quick, but use a lot of charcoal. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

08-21-2014, 10:53 AM	#4507
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,557 Trading: (37)	Re: What's in your smoker? wanted to expand on that, but ran out of time on the edit... here's paragraph 3 It's for that reason I'm torn on them. I like them, I like what they can turn out. I like how fast they do it. BUT, I also like a least a little bit of smoke char on there, otherwise it's just an oven. I like doing mojo marinaded Cuban style pork shoulders in a smoker with no smoke wood, just briquettes or lump - you get just a little bit of char and wood flavor in there. To me, that's the taste difference I prefer.

08-21-2014, 11:40 AM	#4508
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,176 Trading: (96)	Re: What's in your smoker? That's part of my concern as well Adam. I've read about people using something like an Amaz-N-Smoker in them to impart the smoke flavor. I guess I'd really have to do a lot of whole pigs to justify getting one. Sure you can do multiple pork butts, etc, but my Bradley will do the same. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

08-21-2014, 11:42 AM	#4509
jonumberone Raw Dog Join Date: Jun 2010 First Name: Dom Location: Exit 8A Posts: 6,484 Trading: (62)	Re: What's in your smoker? Bob, I have one, and can tell you Some of the pros and Cons to owning one. I'm on my phone now, but I'll be sure to post something later. __________________ Sex junkie looking for a dealer

08-21-2014, 11:49 AM	#4510
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,176 Trading: (96)	Re: What's in your smoker? Thanks Dom! __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

08-24-2014, 08:02 AM	#4511
jonumberone Raw Dog Join Date: Jun 2010 First Name: Dom Location: Exit 8A Posts: 6,484 Trading: (62)	Re: What's in your smoker? I tried smoking on the Kamado yesterday. It turned into one of the more stressful cooks that I've had in awhile. I had a hard time dialing it in, dealt with a faulty pit probe, and battled the rain the whole cook. The food still turned out good, so I guess that's all that really matters. I got the Kamado for a steal, but found out after the fact that it doesn't come with a heat diffuser for smoking. Looking online, I could get what I needed for anywhere from $50 - $80. Adding that cost doesn't make the deal as good, so before I spent the coin, I tried to see if there was something else I could do. I had a cast iron pizza pan I bought for use with the pizza oven. I went and laid it on the bottom rack, with a foil pan to catch the grease. This worked quite well for the shoulder I did. Not sure if I would need a better diffuser if doing brisket or ribs. Here's the start of the cook About to foil. Pulled As usual, since the grill was lit, I threw on a fatty. [/quote] __________________ Sex junkie looking for a dealer

08-25-2014, 06:54 AM	#4512
jonumberone Raw Dog Join Date: Jun 2010 First Name: Dom Location: Exit 8A Posts: 6,484 Trading: (62)	Re: What's in your smoker? 15# Packer brisket on the Pit Barrel. I wound up trimming nearly 3lbs of fat off before I started the cook. I worked the knife in and cleaned out a lot of fat between the point and flat. Start Trimmed Cleaned out and partially separated. Rubbed up On the Pit __________________ Sex junkie looking for a dealer

08-25-2014, 10:53 AM	#4513
jonumberone Raw Dog Join Date: Jun 2010 First Name: Dom Location: Exit 8A Posts: 6,484 Trading: (62)	Re: What's in your smoker? Ready to wrap And back on the smoker. __________________ Sex junkie looking for a dealer

08-25-2014, 11:37 AM	#4514
Steve Dad Jokester Supreme Join Date: Oct 2008 First Name: Steve Location: 17 R 435648 3354895 Posts: 7,715 Trading: (6)	Re: What's in your smoker? Looks tasty Dom! Are you opening up your own Deli? __________________ ...So don't sit upon the shoreline and say you're satisfied, Choose to chance the rapids and dare to dance that tide

08-25-2014, 02:26 PM	#4517
jonumberone Raw Dog Join Date: Jun 2010 First Name: Dom Location: Exit 8A Posts: 6,484 Trading: (62)	Re: What's in your smoker? All finished Cubed up the point, and sliced up the flat. Did some beans and corn as well. This was the best brisket yet. It had amazing tenderness. __________________ Sex junkie looking for a dealer

08-26-2014, 11:19 AM	#4519
357 Will herf for food Join Date: Oct 2008 First Name: Mike Location: Home is where I park it Posts: 4,075 Trading: (9)	Re: What's in your smoker? I forgot to ask Dom, did you put the point back on the smoke for burnt ends or just cube it up at the same time you sliced the flat? If you didn't put it back on, what was your feeling on how the point came out? __________________ “Eating and sleeping are the only activities that should be allowed to interrupt a man's enjoyment of his cigar;” Mark Twain