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Pit Barrel Cooker Junior Package - 14 Inch Drum Smoker | Porcelain Coated Steel Drum BBQ Grill
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Purchase options and add-ons
Brand | Pit Barrel Cooker Co. |
Model Name | PKG1001J |
Power Source | charcoal |
Color | Black Porcelain enamel coating |
Outer Material | Stainless Steel,Steel |
Item Weight | 25 Kilograms |
Product Dimensions | 20.87"D x 20.87"W x 30.71"H |
Inner Material | stainless_steel |
Fuel Type | Charcoal |
About this item
- EFFORTLESS: Whether you’re new to outdoor cooking or an expert trying to perfect your craft, cook perfectly every time with the Pit Barrel's 360º All-Round Heat Dynamics. Our vertical barrel cooker technology produces consistently great-tasting, flawlessly cooked meat, veggies, and more
- VERSATILE: The cooking possibilities are endless. For the perfect smoked meat, grill or hang ribs and brisket using the hooks and steel grill grate or use our custom GrillGrate for sear-marks and to smoke everything from burgers to desserts
- DURABLE: Each Pit Barrel Cooker is made with a superior-grade porcelain enamel finish that looks great and is designed to withstand everything from the internal heat to weather conditions
- PORTABLE: Our cookers are made to be lightweight and compact to fit in most vans, SUVs, and truck beds. Use the handles on the side to easily lift and transport to wherever your grilling skills are in demand. Easily fits 6 Racks of Ribs, 1 Pork Butt/Shoulder, 1 Full Brisket, 1 17 pound turkey and more
- THE COMPLETE SMOKER STARTER: Everything you need to get started. The Pit Barrel (36” tall, including the lid and stand, and 25” wide, including the side handles), 2 Hanging Rods, 4 Stainless Steel Hooks, Standard Grill Grate, Charcoal Basket, and Hook Remover Tool
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Price | $299.99$299.99 | -10% $152.96$152.96 Typical: $169.95 | -10% $189.99$189.99 List: $211.99 | $79.95$79.95 | -6% $149.99$149.99 List: $159.99 | -21% $189.99$189.99 List: $239.99 |
Delivery | Get it Mar 25 - 26 | Get it as soon as Sunday, Mar 24 | Get it Mar 22 - 26 | Get it Mar 22 - 26 | Get it as soon as Sunday, Mar 24 | Get it as soon as Sunday, Mar 24 |
Customer Ratings | ||||||
Easy to use | 4.5 | 4.2 | 4.3 | 3.8 | 3.9 | 5.0 |
Flavor | 4.6 | 4.1 | — | 3.3 | 4.2 | 5.0 |
Temperature Control | 3.9 | 3.7 | 4.1 | 3.7 | 3.3 | — |
Easy to assemble | — | 4.0 | 4.7 | 4.2 | 3.8 | 5.0 |
Value for money | 4.6 | 3.3 | 4.4 | — | 3.6 | — |
Sold By | Pit Barrel Cooker Co., LLC | amztop11 | PHI VILLA | XFMOTO | Amazon.com | CUEWAY |
size | Junior | 20" | 35 in | — | 18" | — |
fuel type | Charcoal | Charcoal | Charcoal | Charcoal | Charcoal | Charcoal |
power source | charcoal | charcoal, wood | fuel powered | charcoal | charcoal | — |
material | Porcelain Enamel Coated Steel | Ceramic | Steel | Steel | Steel | Ceramic |
model name | PKG1001J | Charcoal Smoker Grill | — | — | COS-118 | — |
weight | 25 kilograms | 32.3 pounds | 37.5 pounds | 12.43 pounds | 37 pounds | 36.2 pounds |
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Product Description
14" Pit Barrel Cooker Junior | 18.5" Classic Pit Barrel Cooker | 22.5" PBX | |
---|---|---|---|
Customer Reviews |
4.8 out of 5 stars
1,203
|
4.8 out of 5 stars
1,203
|
4.8 out of 5 stars
1,203
|
Dimensions | 33” tall, including the lid and stand, and 21.25” wide, including the side handles. | 36” tall, including the lid and stand, and 25” wide, including the side handles. | 36” tall, including the lid and stand, and 30” wide, including the side handles. |
Capacity | Easily fits 6 Racks of Ribs, 1 Pork Butt/Shoulder, 1 Full Packer Brisket, 6 Chicken Halves, 1 17 lb Turkey using our Turkey Hanger. | Easily fits 8 Racks of Ribs, 2-3 Pork Butts/Shoulders or Briskets, Turkey Hangers allow for 2 13-16 lb Turkeys. | Easily fits 16-20 racks of ribs, 4 pork butts or shoulders, 4 full packer briskets, 12-16 chicken halves, 60+ party wings or 4 turkeys. |
Videos
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HONEST review Pit Barrel Cooker Classic Package
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See what we made in Pit Barrel Cooker - full review!
SUPER MOM Reviews
Product information
Brand | Pit Barrel Cooker Co. |
---|---|
Model Name | PKG1001J |
Power Source | charcoal |
Color | Black Porcelain enamel coating |
Outer Material | Stainless Steel,Steel |
Item Weight | 25 Kilograms |
Product Dimensions | 20.87"D x 20.87"W x 30.71"H |
Inner Material | stainless_steel |
Fuel Type | Charcoal |
Item Weight | 55 pounds |
Manufacturer | PIT BARREL COOKER CO |
ASIN | B086MY5BST |
Item model number | 11286 |
Customer Reviews |
4.8 out of 5 stars |
Best Sellers Rank | #53,962 in Patio, Lawn & Garden (See Top 100 in Patio, Lawn & Garden) #155 in Outdoor Smokers |
Date First Available | June 20, 2020 |
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Customer reviews
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonCustomers say
Customers like the size, value, quality, and sturdiness of the food smoker. For example, they mention it has plenty of room inside, it's a great value, and the included grill grate is solid. That said, opinions are mixed on temperature control.
AI-generated from the text of customer reviews
Customers are satisfied with the quality of the charcoal fired cooker. They say it is the most amazing charcoal fired cooking product on the market. Customers also mention that the meat turns out moist, tender, and has a good smoke ring. They also mention it's simple to use with amazing results. Overall, customers are happy with the performance and ease of use of the product.
"...ribs were done: A little more chewy than I had expected, but still very good. (My "trial cook-off" tasters didn't complain!)...." Read more
"...will make your life much easier and help you get consistent, repeatable results. Don't listen to people who whine about the probes on the Maverick...." Read more
"...It CAN heat up for grilling, and it does it quickly - take that lid off the PBC and you can literally watch the coals heat-up in a matter of minutes...." Read more
"...If you're on the fence, just buy one. This is a high-quality product and the price is more than fair for what you get...." Read more
Customers find the product easy to use. They mention that it is simple to use, easy to operate, and produces great results. It is easy to set up in about 30 seconds, and it works like a charm. Customers also say that it's fun to hang meat directly over the smoker.
"...about the effective job the Pit Barrel Cooker does and was impressed by the ease of use (as in no tinkering with the temperature, etc.),..." Read more
"...The Pit Barrel Cooker (PBC as I call it) is SO easy to use and best of all: repeatable, consistent results. It just works and works well...." Read more
"...Pit Barrel Cooker pros:- easy to use: no fiddling with air vents, simple to set up for each cook-..." Read more
"...go - crisped out that wet residue easy - kindof a burn off deal - so simple and effective !..." Read more
Customers are satisfied with the taste of the food smoker. They mention that it works wonderfully and gives a pleasant smoke flavor. It is their go-to for simplicity and great food. They also appreciate the minimal cleaning and the great med-rare steak they produce.
"...and my friends and family have raved about the smokey, juicy taste of the meat. I'd be proud to present my smoked meats to any fan of bbq!..." Read more
"...wood-chunks or chips, and it still produced a great smoke and subtle smoke flavor (which I prefer to a heavy/over-smoked flavor) - the flavor comes..." Read more
"...hot (due to my bent lid.... see below), but it was still tender and juicy, and I didn't even inject it... probably helped that it was a prime cut..." Read more
"...They cooked really fast , and juicy, and tender. Color was a little pink looking , like they weren't cooked, but tender and juicy, regardless...." Read more
Customers appreciate the value of the food smoker. They say it is a great value for anyone looking to get into smoking and well worth it.
"...I highly recommend the Pit Barrel Cooker because of its bargain price and the excellent results it produces...." Read more
"...This is a high-quality product and the price is more than fair for what you get...." Read more
"...After a lot of research, I went with this one because it was the least expensive, entry-level smoker with the highest reviews..." Read more
"...For the price, I think it is a great value for anyone looking to get into charcoal cooking/smoking that doesn't..." Read more
Customers are impressed with the sturdiness of the food smoker. They say it's built so heavy duty that they might not ever have to buy another. The included grill grate is solid, and sits deep enough in the barrel. Customers also appreciate the forgiving design and the steady and repeatable cooking process.
"...How does it perform? Admirably! Its simple, but sturdy, construction belies the effectiveness of the results it produces...." Read more
"...- The PBC can be used for grilling or slow cooking; the included grill grate is solid and sits deep enough in the barrel to protect it from flare-..." Read more
"...Initial thoughts:The build quality is excellent...." Read more
"...It is, by far, the best barbecue equipment I have ever owned. It is well made, high quality and, IF USED CORRECTLY..." Read more
Customers find the product easy to use. They appreciate the instructional videos on the website and the YouTube channel, which are very informative and easy to follow. They also appreciate the hands-off cooking approach and the fact that it is made in the U.S. Customers also find the website to be a great source of information on cooking.
"...They cooked really fast , and juicy, and tender. Color was a little pink looking , like they weren't cooked, but tender and juicy, regardless...." Read more
"...There are lots of good recipes and other prepared rubs out there...." Read more
"...It's not affected by outside temps or wind. Super simple and easier to cook on than your kitchen stove. Best $300 you'll ever spend." Read more
"...The videos are very informative and drop-dead easy. Make sure you take advantage of this resource...." Read more
Customers like the size of the food smoker. They say it has plenty of room inside, has an excellent capacity, and is clean and strong. It has the ability to cook a large amount of meat and doesn't take up a lot of space.
"...Something else that makes this versatile is its capacity; as I alluded to earlier, I did a halved chicken and a rack of ribs simultaneously - they..." Read more
"...It's made in the USA, no fuss, holds a lot of meat, and a conversation starter due to it's unconventional design and cooking method...." Read more
"...With the low cost, compact size (I got the PBC Jr.), and ease of use, I decided to give it a try...." Read more
"...It's cheaper than most of the other smokers and the cooking capacity is tremendous, never mind how small the footprint is...." Read more
Customers are mixed about the temperature control of the food smoker. Some mention that the temperature stays very consistent, and a full coal basket burns about 9-10 hours before, it is easy to use and control the heat, and it adds a great flavor to the food. However, others say that the temp was too low, on windy days, it's difficult to control, and the temps climb quickly and takes a while to come back down.
"...were some gaps where too much air was escaping and my temperatures were a bit too high. I contacted the company, and they were very apologetic...." Read more
"...1. The way the PBC (or any smoker) maintains a low, consistent heat inside the unit for extended periods of time is totally dependent on the so-..." Read more
"...Anyway, as I said, it runs a little hot for the low and slow method, and as-is, there's really no way to completely shut it down if it's getting..." Read more
"...It CAN heat up for grilling, and it does it quickly - take that lid off the PBC and you can literally watch the coals heat-up in a matter of minutes...." Read more
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How does it perform? Admirably! Its simple, but sturdy, construction belies the effectiveness of the results it produces. I've since bbq'd chicken, ribs, etc., and my friends and family have raved about the smokey, juicy taste of the meat. I'd be proud to present my smoked meats to any fan of bbq!
The PPC uses charcoal,only, and operation is extremely simple (But, watch the company's videos and follow its instructions carefully.): Prepare your meat (rub, marinade, etc.), light your charcoal (I use a Weber chimney charcoal starter; charcoal ready in about 20 minutes.), pour the lighted charcoal into the charcoal basket in the bottom of the barrel (Use bbq gloves that cover the forearm.), hang the meat on the two rods at the top of the barrel using the provided stainless steel hooks (eight hooks are included), close the lid, and . . . wait! The company videos carefully explain how to position the hooks for different kinds of meat (pork butt, whole chickens, ribs, etc.) and the approximate time for them to cook. Important: Trust the videos! Don't peek while the meat is smoking! ("If yer peekin', yer not cookin'!). After the suggested cook time, check your meat (using an instant-read thermometer, or, with ribs, poke the meat to gauge desired tenderness).
For my first cook-off, I hung four whole chickens (each cut in half) on the eight hooks. Before hanging the chicken on the hooks, I added several chunks of apple wood to the lit charcoal. . . . About an hour later, they were done! I rubbed the chicken before cooking with the company's all-purpose rub (excellent!), and the family polished it off in short order. Again, rave comments from all! My next cook was Saturday before Memorial Day, and I wanted a "trial cook-off" before our large family and friends Memorial Day Feast. I hung four racks of baby back ribs on the rods (The PBC will easily do eight racks at one time.); results were acceptable but not perfect. I "peeked" about 2 1/2 hrs. into the cook (The video says do this only after 3 hrs.), and a time or two after. After about 3 1/2 hrs., the ribs were done: A little more chewy than I had expected, but still very good. (My "trial cook-off" tasters didn't complain!). On Memorial Day, I first cooked sixteen boneless, skinless chicken breasts (again, oiled and rubbed, with several chunks---not chips!--- of apple wood added to the lit charcoal). The chicken was done in about 45 minutes. I wrapped the chicken in foil and placed in the unlit oven to "rest." Next, I hung eight racks of rubbed baby back ribs on the rods. No need for added coals: Once you fill the charcoal basket, you've got enough heat for a total of about 6 or 7 hours of cooking (The company says you can easily finish a brisket in this time, unlike the longer time required by other smokers.) Three hours later, I checked the ribs, and left them on for another 45 minutes. Nice and tender! Slathered them with Baby Ray's sauce, put them on the rods to "carmelize," and took them off. Fantastic results! Tender, succulent, smokey Nirvana! Need I say, the family raved??
I highly recommend the Pit Barrel Cooker because of its bargain price and the excellent results it produces. It's the first smoker I've ever owned and I simply cannot imagine other smokers could produce better results. Since my first order, I've ordered eight additional hooks, to allow me to cook more pieces of chicken at one time. Finally, for grilling, a circular grill is included; my hamburgers (80-20% fat; ground chuck) were delicious, smokey and moist.
Here are some tips for those just starting out:
1. The way the PBC (or any smoker) maintains a low, consistent heat inside the unit for extended periods of time is totally dependent on the so-called "Minon Method". Jim Minon came up with this method so there would be a low temp that would last a long time inside his smoker. Instead of lighting all the coals at once, which resulted in things getting way too hot and the coals burning out too soon, he lit only a small amount of the charcoal and poured it on top of the rest of the unlit coals. Using this method, a small amount of coals would stay lit and burn down, lighting the unlit coals, maintaining a low, consistent temperature over the cook. How much you light and how long you allow the bunch to get going before you close the lid can make a huge difference in the inside temp and how long the coals last.
The instructions for the PBC say to light your coals and wait 20 minutes and then close the lid. Do not waver from the 20 minute time. If you do, the coals will get too hot and STAY too hot for the duration of your cook. However, there is a world of variability in how you do this which can have significant impact on your cook. How many briquettes you load in your chimney starter and when place on the rest in the charcoal basket will make a big difference in how hot your PBC gets and stays that way. You can load it full, or only a third and this will result in different temps throughout your cook. If you leave the briquettes in the chimney until the last few minutes of the suggested 20 minutes before you pour them on the rest in the charcoal basket, this will result in a lower temp in your PBC throughout the cook. Or you can pour the briquettes from the chimney onto the rest in the basket as soon as they are started, allowing the entire bunch to get going for that 20 minutes.
If you're looking to really slow things down, then fill the chimney only 1/3rd full and pour it on the rest of the charcoal only a couple minutes before you put your food on and close the lid. This will result in a nice, low temperature throughout your cook that will last eight or more hours. If you want to cook hotter (and subsequently faster), then fill your chimney full and pour it on as soon as it's lit well and allow the rest of the coals in the basket to get going good until the 20 minute mark. Low and slow is what makes the BBQ flavorful and tender, so I'd suggest you fill it 1/3rd and pour it on the rest just a couple minutes before you close the lid.
2. The vent at the bottom is important, but it won't have as much impact on the barbeque temperature as varying things as I described above. You can vary things about 50 degrees using the vent, but if the coals get too hot before you put the lid on, it will stay hot no matter what you do (short of spraying water on the coals). The key is how hot the coals get before you put the lid on.
3. Leaving out one or both of the rebar hanger bars can have a HUGE impact on the internal temp. The bars control the flow of air between the vent and the top of the smoker. So even if you're using the grate, make sure you leave those bars in if you can to have a consistent, low temp throughout your cook. They are an integral part of the flow system of the PBC.
4. Taking the lid off for a short time is fine, but leaving it off for extended times can raise the temp inside significantly, and it'll stay that way when you put the lid back on. The temp will come down after you put the lid on, but it may never come down to where you want if you leave it off too long.
5. It's a very good idea to purchase both a good quality, fast-read thermometer (like the ThermoPop) and a leave-in thermometer (like the Maverick Et-732 Remote Bbq Smoker Thermometer). The Maverick is a charm to use and it cuts down on babysitting the food tremendously. You stick one probe in the meat and one near it to monitor the temp of your smoker and it constantly feeds those two temps to your unit in the house (or wherever you are). It will alert you when you've reached your goal temp. Then you can use the ThermoPop to check in more places to see if it's consistently the temp you want. Having those two things will make your life much easier and help you get consistent, repeatable results. Don't listen to people who whine about the probes on the Maverick. If you're careful and you don't get the probes wet, they'll last a long time (I know, because I use it myself).
Also, get some grill gloves, preferably some that come very high up the arm (to the elbow, is best). You'll need these for pulling off your meat, or pulling the rebar to put the grate on (for example, cooking a pork shoulder that is hung for half the time, then wrapped in aluminum foil and put on the grate for the remainder of the time). Some silicone BBQ gloves are great too, for when you cut the meat or pull it (as in pulled pork). You could buy one pair for both uses, but I found it best to get one pair for each task. I wanted grill gloves that came high on my arm, but I didn't want to use these to handle the meat (as they are cloth). Smaller, silicone gloves are better for handling the meat for pulling or slicing. When you cut a just-cooked chicken, brisket, ribs or tri-tip, having the silicone gloves makes things so much easier. You can use dishwashing gloves, but it's not very appetizing for your guests to see you using these to handle the meat they're about to eat.
6. Lastly, make good use of the many videos the PBC people have made, teaching you how to cook just about everything you can think of (located on their website, or YouTube). They show where to place the hooks in many different kinds of meat, and how to prep that meat for maximum results. I bought a book on smoking meat that has helped a lot. You can find two or three of the best here on Amazon by searching for "Smoking meat book". Pick the one you think is best. I bought Smoking Meat by Jeff Phillips.
Follow the instructions that come with your PBC and you'll be making excellent BBQ in no time. It's very easy to use, easy to maintain and lots of fun to use.
Top reviews from other countries
Reviewed in Canada on September 15, 2023
Auf der ersten Blick erscheint der Preis etwas hoch, das Teil ist jedoch wirklich massiv und gut durchdacht ausgeführt.
Dieses schöne Teil ziehe ich jedem Weber Griller vor, die ja schliesslich auch nicht gerade günstig sind.
Am liebsten hängen wir Ripperl rein, ein Prüfen der Temperatur ist nicht ntowendig, genial wie unkompliziert das funktioniert. Ca 1/3 der Kohlen mit einem Grillkamin für 15 Minuten anheizen, dann hinein damit auf die anderen Kohlen und sofort das Fleisch hineinhängen. Deckel drauf und nach etwa 3 Stunden nochmals mit Barbecue Sauce oder Honig nachwürzen und noch 1 - 2 Stunden weiter smoken.
Das nächste Mal gibts dann Pizza aus der Tonne :-)
Die Luftzufuhr habe ich zu 1/4 aufgemacht.
Reviewed in Germany on May 17, 2019
Auf der ersten Blick erscheint der Preis etwas hoch, das Teil ist jedoch wirklich massiv und gut durchdacht ausgeführt.
Dieses schöne Teil ziehe ich jedem Weber Griller vor, die ja schliesslich auch nicht gerade günstig sind.
Am liebsten hängen wir Ripperl rein, ein Prüfen der Temperatur ist nicht ntowendig, genial wie unkompliziert das funktioniert. Ca 1/3 der Kohlen mit einem Grillkamin für 15 Minuten anheizen, dann hinein damit auf die anderen Kohlen und sofort das Fleisch hineinhängen. Deckel drauf und nach etwa 3 Stunden nochmals mit Barbecue Sauce oder Honig nachwürzen und noch 1 - 2 Stunden weiter smoken.
Das nächste Mal gibts dann Pizza aus der Tonne :-)
Die Luftzufuhr habe ich zu 1/4 aufgemacht.
It's a large package - about 70 pounds - and it is available under Prime! Take a look at the unboxing photos I've attached to get a sense of what you get and how well it is packaged. This kit includes everything you need to get started out of the box (no assembly required) - BUT you need to adjust the opening at the bottom for your elevation first! It took me longer to prepare the meat for cooking than to get this up and running.
The capacity is tremendous. They claim 8 racks of ribs at once, and YES, you can! You hang the meat, using the vertical space instead; and don' t worry, somehow everything cooks perfectly evenly from tip to tip regardless of how close it is to the coals. I use charcoal briquettes with a sprinkling of wood chips (flavour selected by meat type) and a Weber lighter (Weber 7416 Rapidfire Chimney Starter) to get it going. Start-up time takes about 10-15 minutes; then you hang the meat, close the lid, and come back in a few hours. I highly recommend pro BBQ gloves ( HellFire BBQ & Ove Gloves are Extremely Flame & Heat Resistant Barbecue Mitts with Silicone Fingers for Grilling, Smoker, Pit, Fireplace, Camping, or Kitchen Oven - EN407 Rated to 932 Fahrenheit ).
I've been using the recipes on the PBC website; they are video + text of many meat cuts, and they are foolproof. As in, anyone can become a gourmet BBQ pit master just by following the steps (usually: prepare meat, hang meat, check meat, eat). It is such an incredibly simple system that frees you up to be creative with your rubs, sauces, and cuts. So far I've made St. Louis style ribs, beef ribs, brisket, tenderloin and eye of round. This weekend, I'll try the grilling aspect and attempt some nice thick steaks. BTW I now use a Weber iGrill2 thermometer with the PBC to get perfect temperatures with data sent to smartphone ( Weber Grill 2 Thermometer ).
My backyard is full of heavenly, smoky aromas and my neighbours are jealous. I couldn't be happier with this high-quality and well-backed product. I just hope that the PBC Co. starts offering their accessories on Amazon.ca - such as their hinged grill, their dry rubs, extra hooks, etc... The CEO says he is available to take your emails, so I'm going to write him about it and see if he responds.
Reviewed in Canada on April 29, 2017
It's a large package - about 70 pounds - and it is available under Prime! Take a look at the unboxing photos I've attached to get a sense of what you get and how well it is packaged. This kit includes everything you need to get started out of the box (no assembly required) - BUT you need to adjust the opening at the bottom for your elevation first! It took me longer to prepare the meat for cooking than to get this up and running.
The capacity is tremendous. They claim 8 racks of ribs at once, and YES, you can! You hang the meat, using the vertical space instead; and don' t worry, somehow everything cooks perfectly evenly from tip to tip regardless of how close it is to the coals. I use charcoal briquettes with a sprinkling of wood chips (flavour selected by meat type) and a Weber lighter (Weber 7416 Rapidfire Chimney Starter) to get it going. Start-up time takes about 10-15 minutes; then you hang the meat, close the lid, and come back in a few hours. I highly recommend pro BBQ gloves ([[ASIN:B00JYOAM7O HellFire BBQ & Ove Gloves are Extremely Flame & Heat Resistant Barbecue Mitts with Silicone Fingers for Grilling, Smoker, Pit, Fireplace, Camping, or Kitchen Oven - EN407 Rated to 932 Fahrenheit]]).
I've been using the recipes on the PBC website; they are video + text of many meat cuts, and they are foolproof. As in, anyone can become a gourmet BBQ pit master just by following the steps (usually: prepare meat, hang meat, check meat, eat). It is such an incredibly simple system that frees you up to be creative with your rubs, sauces, and cuts. So far I've made St. Louis style ribs, beef ribs, brisket, tenderloin and eye of round. This weekend, I'll try the grilling aspect and attempt some nice thick steaks. BTW I now use a Weber iGrill2 thermometer with the PBC to get perfect temperatures with data sent to smartphone ([[ASIN:B01MG2CNDL Weber Grill 2 Thermometer]]).
My backyard is full of heavenly, smoky aromas and my neighbours are jealous. I couldn't be happier with this high-quality and well-backed product. I just hope that the PBC Co. starts offering their accessories on Amazon.ca - such as their hinged grill, their dry rubs, extra hooks, etc... The CEO says he is available to take your emails, so I'm going to write him about it and see if he responds.