Love the calm and exciting energy you bring in your videos. So natural and friendly I'd love to be your neighbor. Cheers from Brazil, much love and joy, God Bless ya pal.
Great job.....I love mine.....thinking of getting the 55gal. one. If you want Long cooks 12 hr. plus....get B&B Char Logs, break them up in 2-1/2"-3" lengths, add wood chunks with them and it will give you that amount of time at between 225°-275°......trust me I'v tried every fuel. This works the best AND the temp stays consistent.....have fun
Oh....the way you set the Initial Temp you want it to keep (and you can get down to 225°) is how hot you get those starter coals ....hotter they are the higher the initial temp....you can cut the airflow at the intake a little from the set opening to keep a low temp to. These Char Logs burn HOT(they are very dense) so keep that in mind, but they burn ultra consistent. Look up cooking with Ry.....he has a way of using a coffee can cut out for starting the coals....I use it and it works for consistent uniform burn.
I never saw you add any wood for smoke. So is that just dirty smoke, and did it affect the flavor of the ribs or is a that the nature of a barrel smoker? In the video it also appeared that the bottom portions of the ribs were blackened. Is that that normal in a barrel smoker with it being so close to the heat source? Just curious looking to purchase
Lump charcoal is 1 ingredient = wood. Since the bottoms of anything hanging are closer to the fire, that part always gets cooked a bit faster. For the price point of a Pit Barrel, and the volume of food it can hold at once, you really can't go wrong.
Love the calm and exciting energy you bring in your videos. So natural and friendly I'd love to be your neighbor. Cheers from Brazil, much love and joy, God Bless ya pal.
@@thaischristinemagalhaes7805 Thanks so much! God bless you too!
I just got my PBC and getting ready to do my first cook. Pretty excited to try some ribs.
Have fun with it! Ribs are awesome!
Can’t wait for more awesome cooks
Thanks! They’re coming…
Great job.....I love mine.....thinking of getting the 55gal. one. If you want Long cooks 12 hr. plus....get B&B Char Logs, break them up in 2-1/2"-3" lengths, add wood chunks with them and it will give you that amount of time at between 225°-275°......trust me I'v tried every fuel. This works the best AND the temp stays consistent.....have fun
Thanks so much for the advice!
Thanks bro
p.s. I love your kitchen
@@spaceman61 Thanks so much and thanks for watching!
Oh....the way you set the Initial Temp you want it to keep (and you can get down to 225°) is how hot you get those starter coals ....hotter they are the higher the initial temp....you can cut the airflow at the intake a little from the set opening to keep a low temp to. These Char Logs burn HOT(they are very dense) so keep that in mind, but they burn ultra consistent. Look up cooking with Ry.....he has a way of using a coffee can cut out for starting the coals....I use it and it works for consistent uniform burn.
👍
Here's the link to the Coffee Can hack:
th-cam.com/video/nx_vhfVgHCU/w-d-xo.html
@@karatevideosandmore7685 Well that makes a lot of sense. Thanks for sharing that.
@@ChefDez 👍🏻
The bottom of the ribs blacken and get over done. Smoke for 2 1/2 hrs. Pull and wrap. Finish in oven.
Good tip! Thanks for watching.
I never saw you add any wood for smoke. So is that just dirty smoke, and did it affect the flavor of the ribs or is a that the nature of a barrel smoker? In the video it also appeared that the bottom portions of the ribs were blackened. Is that that normal in a barrel smoker with it being so close to the heat source? Just curious looking to purchase
Lump charcoal is 1 ingredient = wood. Since the bottoms of anything hanging are closer to the fire, that part always gets cooked a bit faster. For the price point of a Pit Barrel, and the volume of food it can hold at once, you really can't go wrong.
Or u can salt and rub the racks for overnight brine. Dont need a binder
Thanks for sharing & watching. Didn't have time for overnight brine.
Yum
Thanks for watching!