What's in your smoker? - Page 229

T.G · 09-18-2014, 08:27 AM

Quote:

Originally Posted by cort

My PBC arrived yesterday. Super excited for its maiden voyage on Sat. Gonna do 3 racks of BB ribs and a couple tri tips. Will post pics once it's done.

pnoon · 09-18-2014, 08:35 AM

Quote:

Originally Posted by cort

My PBC arrived yesterday. Super excited for its maiden voyage on Sat. Gonna do 3 racks of BB ribs and a couple tri tips. Will post pics once it's done.

I'd show up for dinner but I happen to be smoking a left-handed choice brisket on Saturday.

I'm very interested in your feedback on the PBC.

T.G · 09-18-2014, 08:52 AM

Quote:

Originally Posted by pnoon

I'm very interested in your feedback on the PBC.

And what are Dom and I? Chopped liver?

pnoon · 09-18-2014, 09:00 AM

Quote:

Originally Posted by T.G

And what are Dom and I? Chopped liver?

Mea culpa.

Dom has every BBQ and BBQ toy known to man. A true BBQ legend.
You too, sir, set the bar high for BBQ, jams, cheeses, and a whole lot more.

I wanted to know what a commoner like me has to say.

jonumberone · 09-18-2014, 01:10 PM

Trying my best to tempt Peter.

Fired up the Pit Barrel, yesterday,
Did a pork loin. Have to say it might have been the tastiest thing I've made all summer!
Brined for 24 hours, and cooked over hickory.

pnoon · 09-18-2014, 01:22 PM

O m g !

Steve · 09-18-2014, 01:23 PM

Quote:

Originally Posted by pnoon

O m g !

357 · 09-18-2014, 01:27 PM

Quote:

Originally Posted by Chainsaw13

Cold smoke if you can, Mike. That's keeping the temp under 90F. You dont want to cook them, but just impart a smoke flavor. Then proceed to hang/dry, or put in a dehydrator.

That's a great idea. I didn't think of cold smoking them. I've had an AMNTS for a while and I haven't used it yet. I picked it up for cold smoking but haven't had a chance yet. I also have some venison in the freezer I may want to make into some jerky. I've yet to try my hand at it but if I'm going to use the AMNTS for some cold smoking and likely borrow my BIL's dehydrator it would be a waste not to at least try making some jerky. I think I may do some cheese while I'm at it too. My wife has some of that wax for preserving cheese. Looks like I have plan coming together.

I believe Peter posted some well received jerky recipes. I'll have to do some searching and see what I fine. I don't want to add a lot of sugar if I can help it.

357 · 09-18-2014, 01:29 PM

That PBC looks like a normal UDS with the hanging hardware added. I wonder if you can just by the rods and hooks and mod an existing UDS. Of course I'd want some kind of plugs for the rod holes in case I still wanted to use the racks.

BTW, that pork loin looks great. Love the pics.

CRIMPS · 09-18-2014, 02:33 PM

Quote:

Originally Posted by 357

That PBC looks like a normal UDS with the hanging hardware added. I wonder if you can just by the rods and hooks and mod an existing UDS. Of course I'd want some kind of plugs for the rod holes in case I still wanted to use the racks.

BTW, that pork loin looks great. Love the pics.

Sure you could. Just add some of those business card magnates to cover up the holes.

T.G · 09-18-2014, 02:57 PM

Quote:

Originally Posted by 357

That PBC looks like a normal UDS with the hanging hardware added. I wonder if you can just by the rods and hooks and mod an existing UDS. Of course I'd want some kind of plugs for the rod holes in case I still wanted to use the racks.

BTW, that pork loin looks great. Love the pics.

Sure you can, here's one of mine with them. PBCs are only 30-gal drums, so you get more capacity with the 55 - I can hang 6-8 whole chickens in there.

You can order the hooks from PitBarrelCooker.com and the rods are just rebar. I used two 30" sections of 5/8". You would also want to make yourself a hook remover, basically an eye bolt set into the end of a wooden rod, I used a section from an old hardwood paint roller pole.

Quote:

Originally Posted by CRIMPS

Sure you could. Just add some of those business card magnates to cover up the holes.

I've always found that those type of magnets fail once they heat up a time or two. Just leave the holes and they are your exhaust if you are still using the grate.

CRIMPS · 09-18-2014, 03:45 PM

Quote:

Originally Posted by T.G

I've always found that those type of magnets fail once they heat up a time or two. Just leave the holes and they are your exhaust if you are still using the grate.

Very good point.

OnePyroTec · 09-19-2014, 02:56 PM

I'd like to sarcastically thank you guys for all the photos. I stayed up till the wee hours of the morning drooling and watching PBC videos!

Now the real thanks, just happens that my gas grill AND my little smoker both rusted out this year so I was looking for something different. I think the PBC may be it.

jonumberone · 09-20-2014, 08:14 AM

Quote:

Originally Posted by OnePyroTec

I'd like to sarcastically thank you guys for all the photos. I stayed up till the wee hours of the morning drooling and watching PBC videos!

Now the real thanks, just happens that my gas grill AND my little smoker both rusted out this year so I was looking for something different. I think the PBC may be it.

You won't be disappointed!

jonumberone · 09-20-2014, 08:14 AM

Ribs two ways on the PBC.
One with my traditional seasonings, and one just salt and pepper, and finished with a sweet chili, lime, Sriracha sauce.
The sauce was a failure. It surprisingly was very bland. As I was adding the ingredients the flavors and aromas were bold, then they just faded behind the heat.
I'm hoping that after a few days in the fridge, the flavors will marry a bit, and shine through.

T.G · 09-20-2014, 10:15 AM

Nice looking bbq Dom. Sorry to hear about the sauce.

FWIW - I sometimes will whip up a similar finishing sauce as what you described, usually some sort of berry fruit preserve and **** sauce, then reduce it on the stove. With additional lime at the end to thin it back out a bit. If I want more of a sour kick, I'll add some powdered citric acid. It seems to hold up well. I do use sweet chili sauce for some things, typically just as an uncooked dipping sauce though.

pnoon · 09-20-2014, 10:42 AM

11 pound brisket has been on the Traeger for 10 hours @ 200
Currently at 162.

OnePyroTec · 09-20-2014, 12:49 PM

Quote:

Originally Posted by jonumberone

You won't be disappointed!

So my wife catches me looking at pictures and watching more video reviews again last night

and ask what am I doing...My reply was looking at BBQ P R O N on the net!

She says so that is what it has come to...watchng BBQ P R O N on the net

...why don't we make our OWN BBQ P R O N and bought a PBC for me on the spot.

Guess since she misses smoked & grilled dinners and my b-day is next week, it was an easy call.

markem · 09-20-2014, 01:25 PM

Today I will smoke rub eye steaks for an hour and then bring up the heat in the big green egg to about 700* and sear them for 30 seconds on a side. Cigars will be involved.

cort · 09-20-2014, 01:27 PM

Quote:

Originally Posted by pnoon

11 pound brisket has been on the Traeger for 10 hours @ 200
Currently at 162.

Love those left sided Briskets!

Quote:

Originally Posted by OnePyroTec

So my wife catches me looking at pictures and watching more video reviews again last night

and ask what am I doing...My reply was looking at BBQ P R O N on the net!

She says so that is what it has come to...watchng BBQ P R O N on the net

...why don't we make our OWN BBQ P R O N and bought a PBC for me on the spot.

Guess since she misses smoked & grilled dinners and my b-day is next week, it was an easy call.

You're stoked, Wayne. The site and Amazon both say there is a 4-5 week lead time but mine came this past Tuesday and only took 2 weeks.

09-18-2014, 01:10 PM	#4565
jonumberone Raw Dog Join Date: Jun 2010 First Name: Dom Location: Exit 8A Posts: 6,484 Trading: (62)	Re: What's in your smoker? Trying my best to tempt Peter. Fired up the Pit Barrel, yesterday, Did a pork loin. Have to say it might have been the tastiest thing I've made all summer! Brined for 24 hours, and cooked over hickory. __________________ Sex junkie looking for a dealer

09-18-2014, 01:22 PM	#4566
pnoon YNWA Join Date: Oct 2008 First Name: Peter Location: San Diego Posts: 29,919 Trading: (20)	Re: What's in your smoker? O m g ! __________________ Be more concerned with your character than your reputation, because your character is what you really are, while your reputation is merely what others think you are. -John Wooden

09-18-2014, 01:29 PM	#4569
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? That PBC looks like a normal UDS with the hanging hardware added. I wonder if you can just by the rods and hooks and mod an existing UDS. Of course I'd want some kind of plugs for the rod holes in case I still wanted to use the racks. BTW, that pork loin looks great. Love the pics. __________________ “Eating and sleeping are the only activities that should be allowed to interrupt a man's enjoyment of his cigar;” Mark Twain

09-19-2014, 02:56 PM	#4573
OnePyroTec Adjusting to the Life Join Date: Jan 2013 First Name: Wayne Location: Nevada Posts: 332 Trading: (2)	Re: What's in your smoker? I'd like to sarcastically thank you guys for all the photos. I stayed up till the wee hours of the morning drooling and watching PBC videos! Now the real thanks, just happens that my gas grill AND my little smoker both rusted out this year so I was looking for something different. I think the PBC may be it.

09-20-2014, 08:14 AM	#4575
jonumberone Raw Dog Join Date: Jun 2010 First Name: Dom Location: Exit 8A Posts: 6,484 Trading: (62)	Re: What's in your smoker? Ribs two ways on the PBC. One with my traditional seasonings, and one just salt and pepper, and finished with a sweet chili, lime, Sriracha sauce. The sauce was a failure. It surprisingly was very bland. As I was adding the ingredients the flavors and aromas were bold, then they just faded behind the heat. I'm hoping that after a few days in the fridge, the flavors will marry a bit, and shine through. __________________ Sex junkie looking for a dealer

09-20-2014, 10:15 AM	#4576
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,557 Trading: (37)	Re: What's in your smoker? Nice looking bbq Dom. Sorry to hear about the sauce. FWIW - I sometimes will whip up a similar finishing sauce as what you described, usually some sort of berry fruit preserve and **** sauce, then reduce it on the stove. With additional lime at the end to thin it back out a bit. If I want more of a sour kick, I'll add some powdered citric acid. It seems to hold up well. I do use sweet chili sauce for some things, typically just as an uncooked dipping sauce though. Last edited by T.G; 09-20-2014 at 10:25 AM.

09-20-2014, 10:42 AM	#4577
pnoon YNWA Join Date: Oct 2008 First Name: Peter Location: San Diego Posts: 29,919 Trading: (20)	Re: What's in your smoker? 11 pound brisket has been on the Traeger for 10 hours @ 200 Currently at 162. __________________ Be more concerned with your character than your reputation, because your character is what you really are, while your reputation is merely what others think you are. -John Wooden

09-20-2014, 01:25 PM	#4579
markem Bunion Join Date: Oct 2008 First Name: Mark Location: Second Star on the Right Posts: 22,625 Trading: (47)	Re: What's in your smoker? Today I will smoke rub eye steaks for an hour and then bring up the heat in the big green egg to about 700* and sear them for 30 seconds on a side. Cigars will be involved. __________________ I refuse to belong to any organization that would have me as a member. ~ Groucho Marx