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Just got in a Pit Barrel Cooker. Smoke updates.

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  • #16
    Originally posted by Fishawn View Post
    [emoji38]

    All kidding aside, I am also curious
    It comes with a cook grate that sits on some bolts. You just take a rod out and put the grill in and put the rod back in and I let it heat up for a few and toss your burgers on. They came out pretty good.

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    • #17
      ....



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      • #18
        for that photo.
        Damn near artistic
        Made In England - Fine Tuned By The USA
        Just call me 'One Grind'



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        • #19
          Originally posted by barleypop View Post
          Nice job! I miss my UDS, darn apartment life!
          If the rules permit you might try one out like this being that it is only a 30 gallon drum and is smaller.

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          • #20
            Originally posted by curious aardvark View Post
            for that photo.
            Damn near artistic
            Lol thanks I appreciate that.

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            • #21
              Originally posted by OTROO View Post
              ....

              Jeezus... what a cool shot!


              Drinks well with others



              ~ P4 ~

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              • #22
                Well last Friday I put in a 12 pound brisket and a 9 pound pork shoulder to smoke over night. I did get up a couple of times to check on the temp and about halfway through the cook I noticed that the temps were staying the same at about 140 and then dropped a little. I went out and checked on it and the juices that were running off started to put out the coals. I just cracked the lid for about 30 minutes and it kicked up the temps for the rest of the cook. I also smoked two fatties.

                Now the sad part my wife's camera did something and I have only a few pictures from my phone.

                Brisket after resting in the cooler for about 3 hours.

                Pork shoulder after resting the same time.


                Also a chunk of brisket I pulled off to chow on.




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                • #23
                  Pork fatty after weaving it.

                  The interesting thing is I put them on at the same time and I pulled them one at a time to wrap and they were still only like 1 or 2 degrees apart from each other and they both finished at the same time.

                  I was using the iGrill thermometer to monitor them.

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                  • #24
                    Originally posted by OTROO View Post
                    ....



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                    Looks like "Burgers in Hell"

                    Thinking that would cook burgers just fine...
                    Craig
                    sigpic

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                    • #25
                      Originally posted by OTROO View Post
                      I have not smoked anything for a long time now. My daughter's graduation party is next weekend so I decided to buy a new smoker. I was going to build a UDS but could not find a drum. Well I had been researching different smokers and ordered a Pit Barrel Cooker on Thursday and it got here this afternoon. Went down and picked up 3 slabs of St.Louis ribs and smoked them with some apple wood and a chunk of mesquite. Came out pretty good could of went a little longer and could of used more smoke. Next week 14 pound packet and a shoulder will be smoked.



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                      I really like seeing those Hap Arnold wings on that made in the USA product. I retired from the USAF in 2008.
                      sigpic

                      USAF 1982-2008 Desert Storm Vet
                      American Legion Riders
                      Patriot Guard Riders

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                      • #26
                        Originally posted by Fender60 View Post
                        I really like seeing those Hap Arnold wings on that made in the USA product. I retired from the USAF in 2008.
                        That is in honor of my father who served 30 years in the Air Force and three years in the Army beforehand.

                        Thank you for serving.

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                        • #27
                          Sweet lookin grubbage OTROO! Love that PBC!!
                          Mark
                          sigpic


                          "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                          Smoked-Meat Certified Sausage Head!

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                          • #28
                            Originally posted by OTROO View Post
                            That is in honor of my father who served 30 years in the Air Force and three years in the Army beforehand.

                            Thank you for serving.

                            Sent from my SM-G955U using Tapatalk
                            sigpic

                            USAF 1982-2008 Desert Storm Vet
                            American Legion Riders
                            Patriot Guard Riders

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                            • #29
                              Cooked some burgers,bacon and some peppers on the smoker forgot to take pictures of the done bacon cause I ate it lol. Peppers are nice and dehydrated and has a good Smokey taste. I ate one that was not dehydrated all the way holy heck was it spicy. Gonna make some bomb ass salsa.



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                              • #30
                                Originally posted by OTROO View Post
                                ....



                                Sent from my SM-G955U using Tapatalk
                                barrel cam...
                                great pic!!!
                                ~All that is gold does not glitter ~ Not all those that wander are lost~
                                ~20" Yoder "Swiss Army Knife" Stick Burner~

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