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Pit Barrel Cooker v. Weber Kettle
Posted on 9/4/18 at 5:27 pm
Posted on 9/4/18 at 5:27 pm
I’ve been smoking ribs, Boston butts, chickens, etc., on my Weber kettle (22’ with a dome thermometer). I’ve been using the snake method and some hickory chunks with good success.
(As a side note, I smoked three racks of St. Louis cut ribs two weeks ago, and they turned out fine, although I wish they were more tender. The kettle held around 250 all day. I think I am gonna try the 3-2-1/2-2-1 method the next time I make ribs, because I’d like them a little more tender).
Generally, it’s just me and my fiancée, although I usually invite people over when we eat good smoked foods. I’m pretty much gonna stick with ribs, pulled pork, chicken, brisket, etc. I may venture into smoked salmon one day.
All of that lead up is to ask this: is the pit barrel cooker really that awesome and necessary for my needs? I could see myself smoking food once or twice per month. I like the “set it and forget it” style. I also think it looks awesome, and the reviews I’ve read indicate it makes awesome food. With that said, I just don’t know if I need it considering my needs (feeding 2-6 people and smoking 1-2 times per month). Plus, I don’t know if I want to come out of pocket $300 if it’s not necessary.
I’m just thinking it’s not necessary considering the results I’ve been getting with the kettle and my needs which are noted above. Any thoughts?
(As a side note, I smoked three racks of St. Louis cut ribs two weeks ago, and they turned out fine, although I wish they were more tender. The kettle held around 250 all day. I think I am gonna try the 3-2-1/2-2-1 method the next time I make ribs, because I’d like them a little more tender).
Generally, it’s just me and my fiancée, although I usually invite people over when we eat good smoked foods. I’m pretty much gonna stick with ribs, pulled pork, chicken, brisket, etc. I may venture into smoked salmon one day.
All of that lead up is to ask this: is the pit barrel cooker really that awesome and necessary for my needs? I could see myself smoking food once or twice per month. I like the “set it and forget it” style. I also think it looks awesome, and the reviews I’ve read indicate it makes awesome food. With that said, I just don’t know if I need it considering my needs (feeding 2-6 people and smoking 1-2 times per month). Plus, I don’t know if I want to come out of pocket $300 if it’s not necessary.
I’m just thinking it’s not necessary considering the results I’ve been getting with the kettle and my needs which are noted above. Any thoughts?
4
Posted on 9/4/18 at 5:48 pm to Tornado Alley
My brother had really never cooked anything other than steaks on a gas grill, but he got the Pit Barrel Cooker and I still sometimes can't believe what he produces comes from his hands. People ask him to cook for them and no one has ever asked him to cook anything!
Posted on 9/4/18 at 6:58 pm to Gris Gris
The only issue with the kettle is that you are very limited space wise. If you wanted to do more than one thing it would be difficult.
Posted on 9/4/18 at 7:42 pm to Tornado Alley
I use my PBC about 5 times a month. I absolutely love it. Super easy and great flavor.
Posted on 9/4/18 at 7:54 pm to Tornado Alley
If all I was allowed to cook on my PBC was chicken, I'd buy another one in a heart beat. The best chicken I've had from any grill.
It does everything else well, but maintaining moisture where it shines.
It does everything else well, but maintaining moisture where it shines.
Posted on 9/4/18 at 8:55 pm to BoogaBear
It does do chicken very well. I will be trying a Turkey at some point.
Posted on 9/4/18 at 10:07 pm to jgthunt
quote:
I will be trying a Turkey at some point.
Just don't go too big. I had an 18lber that was a pain in the arse to do in the PBC that I ended up finishing in the oven. Did a 14lb after that was much better. I love my barrel.
Posted on 9/5/18 at 8:38 am to Tornado Alley
I’m most pleased with the results on my Pit Barrel when doing chicken, brisket, and pork butt. I’m less pleased when doing ribs. The outer crust gets sloppy. I probably just need to change my technique and baste with a glaze instead of brushing with a sauce after the meat starts to pull away from the bone.
Posted on 9/5/18 at 9:39 am to LNCHBOX
quote:
Just don't go too big. I had an 18lber that was a pain in the arse to do in the PBC that I ended up finishing in the oven. Did a 14lb after that was much better. I love my barrel.
Do you smoke the turkey "whole" or spatchcocked?
Posted on 9/5/18 at 9:49 am to Boudreaux35
quote:
Do you smoke the turkey "whole" or spatchcocked?
Whole. It fit fine, but I wanted to rig up a pan to catch drippings and the turkey was a bit big for that. I'm not saying you can't do one that big, but I'd do a trial run before Thanksgiving Day unlike me
Posted on 9/5/18 at 10:21 am to LNCHBOX
A weber kettle is an awesome grill and an OK smoker. Getting a WSM would be my next step after a kettle. The WSM can do everything a PBC can do when you add the hanging rack for the WSM.
Both are awesome cookers though.
Both are awesome cookers though.
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