Same. I have been using it for about 6 years now. Brisket, hame, turkey, turkey legs, tons of ribs, whole chicken, piece chicken, pork shoulder, pork steak, steak, beef roast, etc, etc, etc.
The amount of digging I had to do to find this channel back in high school years ago everyday I would come home hungry and just watch these videos and do nothing about that hunger until dinner was prepared. Man it makes me really happy you are still active and I can go back and make some of those fast food burgers myself. Hope the wait was worth it cheers!
The ribs look amazing Brouther. I always enjoy watching your videos. Thank you so much for doing what you do for the barbecue community. God bless you, and God bless America.
Greg had a few friends who built their own barrel cookers, but never had any desire to own one. You changed my mind with your commentary on the PBC, I will own one very soon.
I have made some absolute amazing food on my pit barrel cooker, it’s so easy and so versatile. And after you do a cook and your fire is dying down throw an apple pie on the top grate, I guarantee you will love it
How do you do wings on that? Does everything hang in that style of cooker or is there another attachment for a different style of cooking? I’ve always wanted to try this type of pit, I got every other kind lol.
@RodStiffinton it has a grill grate. I have the one that allows you to open one side, if you want to throw wood chunks or more hot coals on to have your fire go longer.
@@RodStiffinton pbc makes great wings. Throw the wings on the interior grill grate with rods in place and the top on. The rods control the airflow. Smoke em til they have good color then you have some options. Let them finish at 275-300 where the pbc likes to cook. Or, Pull the top off and the fire will get ripping hot crisping up the skin in a final hit of heat. Or heat up some oil for a quick deep fry. Nothing is better than a smoked then fried wing. Toss in dry rub and/or sauce. Enjoy.
The PBC is a fine cooker, but I was hoping that when PBC acquired the rights to the Barrelhouse Cooker, they'd incorporate the (far superior) design elements that the BCH sported. Having the base where the coals sit as a separate piece and being able to lift the barrel portion off to tend to the coals is an invaluable feature. Yes, there are many cooks where that's not necessary, but when it does come up on longer cooks, it's a giant hassle to have to remove your food and then pull out a super hot basket of coals. It also makes ash removal more of a pain.
My daughter just bought my SIL a PBX for an early Christmas Present. FYI the Original is currently priced at $399.00 and the PBX at $299.00 with the current $200.00 discount. Prices include shipping. These prices are direct from Pit Barrel Cooker.
Yet another mouth watering video, thanks Greg! Always thought I might get one of those cookers. Gotta work on Heather……the patio is gettin a bit crowded 😄
Great lookin ribs Greg. Those pit barrels are fantastic and super easy to use. I made one 6 or 7 years ago except it's double stacked, so it's about 6' tall. It'll cook 8 hours on one bag of charcoal at 350°. Awesome video, brother. 👍👍
Dang Greg, going back to the OG days. 😎😎👍👍 great video by the way. I bought the PBX when it came out and fantastic cookers. It’s who I as well point these too that want to get into smoking/BBQ. My PBX I’ve hung 30 racks of ribs in it on several occasions. 😎😎 academy sports were selling the PBX for 199 a few weeks ago.
Your thumbnail says $3,00 offset not $3,000, but hey it got me to click! Great video, I see you have been around a while. I subscribed and look forward to catching up. I have an OKJ Bronco that makes excellent ribs. I started to buy a PBC at Academy a couple months ago for $200 but my wife threatened to kill me if I put another grill/smoker on the deck! LOL
Love the simplicity of this cooker. Only thing I would do would be to add another hook on the opposite end of the rack and hang then in a u shape so the ends don't get burnt or dried out
I live in central Arizona, winters are fairly cold but I use my pit barrel all year long. I have a pellet and a off set aslo but the pit barrel gets the most use probably 7 to 1
I used to own a big Weber Genesis gas grill with rotisserie, but its electronics crapped out. I just ordered Pit Barrel smoker after watching your videos. I'd love to see Chinese style pork ribs cooked on the Pit Barrel, the ones with the bright red marinade, and also some duck like we get in Monterey Park. Thx!
I've owned the pit barrel cooker since 2016 and have nothing bad to say about it. It's done probably 1,000 pounds of meat at this point. No maintenance. Hot smoke, cold smoke - small batch, big batch, you name it. Big whole turkeys. Tons of ribs. Cold smoked sausage, cheese, salmon. Simple design, low price, great results. I have other smokers/grills, and just love cooking on it. Best $300 I've spent in a good long while. The value to performance ratio can't be beat.
Love my PBC!! I have an early model as well...Gotta be careful tho...I've lost a slab of ribs and a half chicken because they were too tender and fell off...LOL
Sup Greg, them some ribs lol, great cook, I'm doing some today kinda similar, already on so can't change now lol. I'll leave a rack on longer while feed everyone, I can't bite off bone so like fall off bone cook. Wish had run cooker like that. Tyvm tc
Looked tender and delicious. Seen other people cook ribs enough to pull bones out and make “McRib” sandwich, but only better. Maybe something to try? Thanks
Longtime viewer love your videos. I have the PBC and I'm not as big a fan of this cooker as you. You can see it in this video where the skinny end of the ribs have more color and pull back due to being close to the fire and the thick end has a lot less. You can mitigate this by hanging them the opposite way but you risk the meat falling off the hooks.
I've had a PBC about 10 years and bought a Pit Barrel Junior this year. The PBJ is shorter and has much more problems with the ribs hanging into the charcoal. I just cut the racks in half and hang each half separately and it works great. I've also done 6 racks on the PBJ where I just cut off the bottom 3 ribs of a long rack and stuck them on to the same hook as the rest of the rack. Turned out perfect.
YOU DA MAN when it comes to bbq 🍖. I have a question? Does you wood chip smoker still work. I know you took a pellet type smoker and tried it with wood chips. SEMPER FI
I had friends that worked in a barrel factory years ago. I could get a brand new hazardous waste barrel for free. I made mine and used it so much it wore out.
Been watching ur videos for some years now I should of guessed you are in San Diego based on the background of your videos in grew up in Otay whereabouts u at my friend
It is no different than a regular grill. The thin end will always cook a little faster and get darker. It comes with a rack so you can use it like a regular smoker if you wish. I love mine. Great for cooking chili on it as well. Have a great one.
Those ribs look completely awesome Greg! - What temp do you estimate the Pit Barrel was running at for the majority of the cook time? My brother-in-law has a Pit Barrel and has not had good results yet. Thanks as usual - Cheers!
Dang it, I just need to get myself one of these! Been looking off and on for a couple years now. Question though: I know they make three sizes, and I know I don’t need the biggest one, but how about the Jr? We do a lot of shorter & smaller meats, Like tenderloins. Being that I don’t need the space, and that you can’t snuff it out to reuse charcoal, would I be better with the Jr? Does it cook the same quality as the original? Thank you!!
I have had a PBC about 10 years and bought a PBJ this year. It cooked just as well as the original but it smaller and easier to move around (for tailgating). However, it is a few inches shorter than the original, which means that any longish racks of ribs will hang down into the charcoal. But I cooked 6 racks on my PBJ last weekend and just cut off the bottom 3 ribs of the longer racks and stuck them onto the hooks of that same rack. I'm sure that means those top ribs don't get as much smoke due to the extra ribs stuck on there, but they cooked fine and I had no complaints. They were just as good as I've come to expect on the PBC.
@ thank you for your insight! I already split longer racks of ribs to fit my KJ anyway, so that doesn’t bother me. I appreciate your experience and input!
The last time I tried to hang and smoke ribs, it was the worst experience, after they were cooked, you could not even cut the ribs, meaning cut and seperate, you could not due to a weird bone that made it impossible to cut, so quality of meat is so important. I purchase my ribs at Ralphs.
It's amazing people still can't see the advantage of vertical smoking. I do similar using the WSM, no racks, no water bowl, Hunsaker hanging ring, and much smaller charcoal ring. Last cater did 12 tri-tips at once this way. Many guests interested, but none really serious. Mad Swine BBQ showed 20+ racks of ribs this way. But tradition dies hard. C'est la vie.
I've never used a barrel, but been intrigued. I've always worried that the bottom of the meat closest to the heat would cook faster than the top, or burn. Is that not a concern?
Since I have a new 22" Weber Smokey Mountain brand new never used I will get the Hunsaker Stainless Steel Rib Hanger which it looks like they use the same identical hooks. I have seen videos about this and it works well as a rib machine.
What if I don't have any cajun products selling friends who send me stuff, Greg? And what if I live in Germany where people say "Gesundheit" after I say Cajun, Greg? What then? I tell you what, a lot of unused saliva from your video is what. Thanks.😁
Pit barrel is a rib cooking machine. Perfect every time.
You and stoked on smoke were the reason I bought a pbc 10 years ago. Still use it to this day.
Me too, I used mine last night for a Pork Butt. He's right: "Set it and Forget it"
I call it my "Idiot proof Rib Machine" 😋
Same. I have been using it for about 6 years now. Brisket, hame, turkey, turkey legs, tons of ribs, whole chicken, piece chicken, pork shoulder, pork steak, steak, beef roast, etc, etc, etc.
@@ghostwalker89 Beef Roast... 😋
After seeing you and Rus Jones on the Pit Barrel website about 7 years ago I got my PBC and have loved it!👍 Great ribs Greg!
Me, too! Done whole turkeys, rib-roast, salmon, chicken, brats - you name it on mine.
The amount of digging I had to do to find this channel back in high school years ago everyday I would come home hungry and just watch these videos and do nothing about that hunger until dinner was prepared. Man it makes me really happy you are still active and I can go back and make some of those fast food burgers myself. Hope the wait was worth it cheers!
The ribs look amazing Brouther. I always enjoy watching your videos. Thank you so much for doing what you do for the barbecue community. God bless you, and God bless America.
You're the reason I bought mine 5 years ago. Your PBC fried chicken still is my favorite chicken recipe in the world!
I like to quote Harry Soo about cookers" it's not the pit it's the Pitmaster". Those do look great, good job.
I love my Pit Barrel. Those ribs look outstanding. You got me thinking of doing ribs today. Thanks Greg.
Greg had a few friends who built their own barrel cookers, but never had any desire to own one. You changed my mind with your commentary on the PBC, I will own one very soon.
I absolutely love the pit barrel cooker!!!!! I have three of them
I have made some absolute amazing food on my pit barrel cooker, it’s so easy and so versatile. And after you do a cook and your fire is dying down throw an apple pie on the top grate, I guarantee you will love it
Even though I have a workhorse pits 1975 I still have my original pit barrel cooker...my wife loves wings off the pbc...love my pbc!
How do you do wings on that? Does everything hang in that style of cooker or is there another attachment for a different style of cooking? I’ve always wanted to try this type of pit, I got every other kind lol.
@RodStiffinton it has a grill grate. I have the one that allows you to open one side, if you want to throw wood chunks or more hot coals on to have your fire go longer.
@@RodStiffinton pbc makes great wings. Throw the wings on the interior grill grate with rods in place and the top on. The rods control the airflow. Smoke em til they have good color then you have some options. Let them finish at 275-300 where the pbc likes to cook. Or, Pull the top off and the fire will get ripping hot crisping up the skin in a final hit of heat. Or heat up some oil for a quick deep fry. Nothing is better than a smoked then fried wing. Toss in dry rub and/or sauce. Enjoy.
The man makes the grill. Knowing your cooker makes all the difference.
I’ve often said a PBC is worth having around just for smoking up ribs and chicken. It really excels at both! Nice job Greg!
Absolutely love my PBC!
PBC for the win!!! It is a rib making machine!
Love my PBC! Easy to use and results are delicious, even without any wood on the coals!
Love my PBC’s, yes I have all three sizes!! I have turned so many people onto them and they love them. They’re the greatest!
Great cook on the PBC. I love these types of videos, just plain great Q, it doesn't have to be complicated to have great flavor. Cheers!
Looks so good Greg, I haven't used my PBC in years, I need to pull it out next weekend.
I've wanted a PBC for so long now, I really just need to pull the trigger and get one. These look great!!
THANKS GREG THIS IS MY COOKER ALSO LIKE TO SEE A CHICKEN COOK ON IT
The PBC is a fine cooker, but I was hoping that when PBC acquired the rights to the Barrelhouse Cooker, they'd incorporate the (far superior) design elements that the BCH sported. Having the base where the coals sit as a separate piece and being able to lift the barrel portion off to tend to the coals is an invaluable feature. Yes, there are many cooks where that's not necessary, but when it does come up on longer cooks, it's a giant hassle to have to remove your food and then pull out a super hot basket of coals. It also makes ash removal more of a pain.
My daughter just bought my SIL a PBX for an early Christmas Present. FYI the Original is currently priced at $399.00 and the PBX at $299.00 with the current $200.00 discount. Prices include shipping. These prices are direct from Pit Barrel Cooker.
Yet another mouth watering video, thanks Greg! Always thought I might get one of those cookers. Gotta work on Heather……the patio is gettin a bit crowded 😄
Great lookin ribs Greg. Those pit barrels are fantastic and super easy to use. I made one 6 or 7 years ago except it's double stacked, so it's about 6' tall. It'll cook 8 hours on one bag of charcoal at 350°. Awesome video, brother. 👍👍
A nice cook. The ribs look great. The cooker looks awesome. Cheers, Greg! 👍🏻👍🏻✌🏻
Needs another bottle opener.
PBC makes killer ribs, and chicken!
Dang Greg, going back to the OG days. 😎😎👍👍 great video by the way. I bought the PBX when it came out and fantastic cookers. It’s who I as well point these too that want to get into smoking/BBQ. My PBX I’ve hung 30 racks of ribs in it on several occasions. 😎😎 academy sports were selling the PBX for 199 a few weeks ago.
Fantastic result!
I have the pit barrel junior. Love it
I love my PBC. I've never cooked anything but ribs on mine. PBC company is 20 miles from my house. Great company.
I’ve always wanted one.
Your thumbnail says $3,00 offset not $3,000, but hey it got me to click! Great video, I see you have been around a while. I subscribed and look forward to catching up. I have an OKJ Bronco that makes excellent ribs. I started to buy a PBC at Academy a couple months ago for $200 but my wife threatened to kill me if I put another grill/smoker on the deck! LOL
Love the simplicity of this cooker. Only thing I would do would be to add another hook on the opposite end of the rack and hang then in a u shape so the ends don't get burnt or dried out
I live in central Arizona, winters are fairly cold but I use my pit barrel all year long. I have a pellet and a off set aslo but the pit barrel gets the most use probably 7 to 1
I used to own a big Weber Genesis gas grill with rotisserie, but its electronics crapped out. I just ordered Pit Barrel smoker after watching your videos.
I'd love to see Chinese style pork ribs cooked on the Pit Barrel, the ones with the bright red marinade, and also some duck like we get in Monterey Park.
Thx!
Hi Greg 👋🏻🤤🍻 I ❤️🔥 my PitBoss pellets bbq, I can do everything, but sometime I remember when began with 8 bricks and a grille ... Awesome ‼️🇮🇹
Good job on the ribs.❤
I've owned the pit barrel cooker since 2016 and have nothing bad to say about it. It's done probably 1,000 pounds of meat at this point. No maintenance. Hot smoke, cold smoke - small batch, big batch, you name it. Big whole turkeys. Tons of ribs. Cold smoked sausage, cheese, salmon. Simple design, low price, great results. I have other smokers/grills, and just love cooking on it. Best $300 I've spent in a good long while. The value to performance ratio can't be beat.
Love my PBC!! I have an early model as well...Gotta be careful tho...I've lost a slab of ribs and a half chicken because they were too tender and fell off...LOL
I'm digging the shirt and hat brother. I'd sport that.
I make thanksgiving turkey on the pbc, always the families pick for best flavor.
Sup Greg, them some ribs lol, great cook, I'm doing some today kinda similar, already on so can't change now lol. I'll leave a rack on longer while feed everyone, I can't bite off bone so like fall off bone cook. Wish had run cooker like that. Tyvm tc
Looked tender and delicious. Seen other people cook ribs enough to pull bones out and make “McRib” sandwich, but only better.
Maybe something to try? Thanks
I cook in a trash can too! 🤣🤣 It's a rib and chicken cooking machine!
Longtime viewer love your videos. I have the PBC and I'm not as big a fan of this cooker as you. You can see it in this video where the skinny end of the ribs have more color and pull back due to being close to the fire and the thick end has a lot less. You can mitigate this by hanging them the opposite way but you risk the meat falling off the hooks.
I think on any grill the thin end gets pull back first and more. It has a grate so you can use it and get a great cook as well.
I've had a PBC about 10 years and bought a Pit Barrel Junior this year. The PBJ is shorter and has much more problems with the ribs hanging into the charcoal. I just cut the racks in half and hang each half separately and it works great. I've also done 6 racks on the PBJ where I just cut off the bottom 3 ribs of a long rack and stuck them on to the same hook as the rest of the rack. Turned out perfect.
@ToddFillingim very nice.
A turkey video would be great itd about that time I usually smoke one in my old Oklahoma Joe offset
YOU DA MAN when it comes to bbq 🍖. I have a question? Does you wood chip smoker still work. I know you took a pellet type smoker and tried it with wood chips.
SEMPER FI
Good looking ribs Greg!
I had friends that worked in a barrel factory years ago.
I could get a brand new hazardous waste barrel for free.
I made mine and used it so much it wore out.
Been watching ur videos for some years now I should of guessed you are in San Diego based on the background of your videos in grew up in Otay whereabouts u at my friend
Do the bottom bones get a little too much heat? Just wondered because the color seemed darker at the bottom.
It is no different than a regular grill. The thin end will always cook a little faster and get darker. It comes with a rack so you can use it like a regular smoker if you wish. I love mine. Great for cooking chili on it as well. Have a great one.
My OCD would be redlining at the fact that one end of the rack is more done than the other.... But thanks for sharing! I'm sure they were delicious!
I cut my racks in half and eliminated that issue. I don’t think anything is lost doing this.
I haven't made ribs any other way than direct heat on a barrel since I first tried it a year ago.
Have you done anything to the pit barrel's ash pan to secure it to the charcoal basket?
Those ribs look completely awesome Greg! - What temp do you estimate the Pit Barrel was running at for the majority of the cook time?
My brother-in-law has a Pit Barrel and has not had good results yet.
Thanks as usual - Cheers!
Dang it, I just need to get myself one of these! Been looking off and on for a couple years now. Question though: I know they make three sizes, and I know I don’t need the biggest one, but how about the Jr? We do a lot of shorter & smaller meats, Like tenderloins. Being that I don’t need the space, and that you can’t snuff it out to reuse charcoal, would I be better with the Jr? Does it cook the same quality as the original? Thank you!!
I have had a PBC about 10 years and bought a PBJ this year. It cooked just as well as the original but it smaller and easier to move around (for tailgating). However, it is a few inches shorter than the original, which means that any longish racks of ribs will hang down into the charcoal. But I cooked 6 racks on my PBJ last weekend and just cut off the bottom 3 ribs of the longer racks and stuck them onto the hooks of that same rack. I'm sure that means those top ribs don't get as much smoke due to the extra ribs stuck on there, but they cooked fine and I had no complaints. They were just as good as I've come to expect on the PBC.
@ thank you for your insight! I already split longer racks of ribs to fit my KJ anyway, so that doesn’t bother me. I appreciate your experience and input!
Is that the small one or medium size cooker
The last time I tried to hang and smoke ribs, it was the worst experience, after they were cooked, you could not even cut the ribs, meaning cut and seperate, you could not due to a weird bone that made it impossible to cut, so quality of meat is so important. I purchase my ribs at Ralphs.
It's amazing people still can't see the advantage of vertical smoking. I do similar using the WSM, no racks, no water bowl, Hunsaker hanging ring, and much smaller charcoal ring. Last cater did 12 tri-tips at once this way. Many guests interested, but none really serious. Mad Swine BBQ showed 20+ racks of ribs this way. But tradition dies hard. C'est la vie.
Looks like the PBX is 200 dollars off 11/3/24, see the link.
Kicking myself for not buying a PBC from Bucees when they were $199
Academy has the PBX for $199
@ 😲
I've never used a barrel, but been intrigued. I've always worried that the bottom of the meat closest to the heat would cook faster than the top, or burn. Is that not a concern?
Do you find the bottoms of the ribs get a little crispy since it is closer to the fire?
It probably gets hotter at the bottom so he should have flipped the ribs with the smaller end at the top.
Did he ever mention the temp he was cooking at?
Do you ever worry the ribs falling to the bottom while cooking when they get so tender?
What model of cooker is that I see three to choose from
Middle original size.
🙂🥂👍
Since I have a new 22" Weber Smokey Mountain brand new never used I will get the Hunsaker Stainless Steel Rib Hanger which it looks like they use the same identical hooks. I have seen videos about this and it works well as a rib machine.
What if I don't have any cajun products selling friends who send me stuff, Greg? And what if I live in Germany where people say "Gesundheit" after I say Cajun, Greg? What then? I tell you what, a lot of unused saliva from your video is what. Thanks.😁
I am kind of a fall-off-the-bone rib guy and I would be afraid of the hooks ripping through.
FIRST
@BallisticBBQ I've always wanted once but I have a wsm and I have the hanging accessory so I kind of feel it would be the same.
@BallisticBBQ I've always wanted once but I have a wsm and I have the hanging accessory so I kind of feel it would be the same.