I just bought this Pit Barrel off Facebook Marketplace for $80! The previous owner said he only used it twice. It's got a second grate that has not been used whatsoever.2yr ⋅ LordCheezus ⋅ r/PitBarrelCooker
My wife bought me a pass to this sub for Father’s Day. First cook tomorrow1yr ⋅ HobKnobblin ⋅ r/PitBarrelCooker
I'm waiting to hear from customer service. Does anyone know what PBC company does for situations like this?2yr ⋅ chamburger ⋅ r/PitBarrelCooker
Finally Solved My Leaking Lid and Soaring Temperature Problem LOK1yr ⋅ TangerineMelodic5772 ⋅ r/PitBarrelCooker
Modified my PBC, absolutely love it . I know they are supposed to be set it and forget it but like being able to adjust temp based on what I am cooking .11mo ⋅ ChpnJoe308 ⋅ r/PitBarrelCooker
First brisket I've ever done. Full choice packer. 6 hours on the Pit Barrel Cooker. Hung it until 160 then wrapped and on the grates until probe tender. Pulled at around 205 then rested in a cooler for 3 hours. Very happy with the results.4yr ⋅ williamsje85 ⋅ r/PitBarrelCooker
Setup and Ready to go (updated) I couldn't edit my original post so I had to make a new one. I added a lid hanger, storage for the accessories, and hooks for the tools with an extra hook for a brush that's not pictured. I modified the spatula to be able to hang it on a hook.2yr ⋅ PatriotSpectre ⋅ r/PitBarrelCooker
Fourth cook - pork chops. Truly some of the best I've ever had, anywhere.3yr ⋅ TheRealGrabo ⋅ r/PitBarrelCooker
First time doing butts on the Pit Barrel Cooker, very happy with the results.5yr ⋅ williamsje85 ⋅ r/PitBarrelCooker
Does the leaking from the lid adversely affect my cooking?1yr ⋅ TangerineMelodic5772 ⋅ r/PitBarrelCooker
First attempt at tri tip! Couldn't be happier with the way it turned out. Juicy, tender, and only took about 30 min!3yr ⋅ NoChinDeluxe ⋅ r/PitBarrelCooker
First run on the pbc. Room for improvement but overall success! Nandos eat your heart out3yr ⋅ Chef2Deff ⋅ r/PitBarrelCooker
PBC Brisket. My 100th PBC brisket and I still feel like I can do better.3yr ⋅ fjisevilla ⋅ r/PitBarrelCooker
Is this what a PBC is supposed to look like brand new out of the box?3yr ⋅ Boulderbaybrewing ⋅ r/PitBarrelCooker
When the thunder claps as you’re loading the food, you gotta get creative4yr ⋅ Bobatt ⋅ r/PitBarrelCooker
Decided to try cooking pork belly burnt ends during my long butt cook. First time and probably the best thing I've ever pulled out of this barrel.4yr ⋅ yesssssssss7878787 ⋅ r/PitBarrelCooker
Spending my 34th Birthday today smoking pork shoulder for Pulled pork sandwiches and also smoking Corn Flake and bacon wrapped corn on the cob!4yr ⋅ KISSArmy7978 ⋅ r/PitBarrelCooker
I think I won Christmas this year! My boyfriend has been researching and hoping and wishing for a PBC for months, and I was finally able to give it to him.5yr ⋅ lindseym823 ⋅ r/PitBarrelCooker
Always hesitant to grill pork since it usually ends up dry, or underdone. I never seem to get it right. Finally attempted a pork loin on the PBC. Why have I been waiting?! Best pork I’ve ever made. But I can’t (won’t — haha) take credit. The PBC is amazing and only getting better as I use it more.3yr ⋅ ajwhite05 ⋅ r/PitBarrelCooker
Is there a set it and forget it for this? or do you adjust depending on the cook.1yr ⋅ brnitdn ⋅ r/PitBarrelCooker
Started early with some Pork Butt. Work from home has its advantages.3yr ⋅ BaltimoreBourboner ⋅ r/PitBarrelCooker
This is why you don't crutch! 12 hours. 9 lbs. Probed like butter at 205°. The bark is like candy! No injection and juicy enough to soak the butcher paper. It is resting in a cooler for now. I'll post some pics when I pull it.4yr ⋅ SheepCloner ⋅ r/PitBarrelCooker
Meet my Quadruplets! Rain or shine my babies stay smoking. Califuze Tip#14:PBCs are very consistent but you still have to adjust for cold, rainy, and/or windy weather. Removing the bars, cracking the lid, opening the lower intake, or even adding more coals can help you adjust for unwanted weather.5yr ⋅ fjisevilla ⋅ r/PitBarrelCooker
New PBC for Christmas, vent doesn’t seem to fully close. Is this correct? Excited to start cooking on this just want to make sure it’s all good!4yr ⋅ thickbolognese ⋅ r/PitBarrelCooker
Pecan Wood Smoked Char Sui BBQ Pork Butt. Califuze Tip#90: Cut chunks of Pork butt and marinate it overnight in ANYTHING. Smoke it to 175-180*F and slice it thin to serve.5yr ⋅ fjisevilla ⋅ r/PitBarrelCooker
Tried one of these little 2lb brisket flats I found at Walmart. Came out pretty good but not quite as tender as I had hoped. Wrapped at 160 and pulled at 203. Any other tips to get it melt in your mouth good?3yr ⋅ NoChinDeluxe ⋅ r/PitBarrelCooker
Apple Wood Smoked Mango Chicken Adobo. Filipino Meats American BBQ. Califuze Tip#7: Boneless chicken is great on the PBC. All you have to do is pull the bars and grill on the grate. The extra heat from keeping the bars will help “flame/wood kiss” that chicken to perfection.5yr ⋅ fjisevilla ⋅ r/PitBarrelCooker
Shrimpin’ Ain’t Easy. Califuze Tip #76: PBC + Frogmat = Delicious Shrimp. Get a frogmat and put it over the grill grate. Now you’ll be able to grill an small things.5yr ⋅ fjisevilla ⋅ r/PitBarrelCooker
Ribs hanging, brats in the brat/dog holder and potatoes in the all purpose hanger. Mushrooms on the 10 skewers going in later. This going on with the PBCJ. Let's get this sub going!!!!6yr ⋅ SWARMNDD54 ⋅ r/PitBarrelCooker
First time doing a Brisket flat on the Pit Barrel. Came out good, not great, but overall I’m happy for my first crack at it.4yr ⋅ I-stillhavemytrunks ⋅ r/PitBarrelCooker
Putting on some drumsticks on the PBC for the game tonight. Using pappys and McCormick Cajun seasoning. Will be basting half with sweet baby rays and maybe using a pineapple habanero sauce on the other half. GO BOISE STATE!!7yr ⋅ Baidizzle ⋅ r/PitBarrelCooker
This Spiral Ham with maple dijon glaze has sent me into a ham-coma5yr ⋅ epray2527 ⋅ r/PitBarrelCooker
Can’t go “wronganisa” with Filipino Longanisa on the PBC. Califuze Tip#88: When cooking with a full PBC of sausages, flip them half way through cook time and give them a spray of your favorite BBQ spray (water, broth, vinegar, etc).5yr ⋅ fjisevilla ⋅ r/PitBarrelCooker
Vent modification - no more foil, and hoping to bring down the temp5yr ⋅ camerony ⋅ r/PitBarrelCooker
15 lbs, 3.5 hrs over Kingsford briquettes and apple chunks. Best turkey I’ve ever eaten.5yr ⋅ The_hat_man74 ⋅ r/PitBarrelCooker
FROM SMOKE A PULLED PORK SHALL RISE. Califuze Tip#32: Remove and wrap your pork when it reaches YOUR desired color.5yr ⋅ fjisevilla ⋅ r/PitBarrelCooker
Three packers need smoked. 42 pounds total. How long do you think on the PBC?5yr ⋅ cheesefood75 ⋅ r/PitBarrelCooker
17 lb packer brisket. 5.5 hours in the barrel. 3 hours after n the cooler. Tender doesn't describe it...7yr ⋅ NickyDeuce ⋅ r/PitBarrelCooker
A brisket. Sous vide 40 hours. Finished in the PBC for the smokeyness and bark. One word.... AMAZING!5yr ⋅ BBQnNugs ⋅ r/PitBarrelCooker
My 1st time getting the pit barrel to a 230-250 range for a tri tip and brats.5yr ⋅ Kegdestroyer ⋅ r/PitBarrelCooker
Lamb loin for Christmas dinner...suggestions on how to cook? Was thinking olive oil, SPG, and smoke to medium rare...5yr ⋅ freedomngrillin ⋅ r/PitBarrelCooker
Lemon pepper sausage stuffed pork loin, marinaded pineapple bourbon and other stuff, happily sitting in the PBC enjoying a good apple smoke.6yr ⋅ freejack2 ⋅ r/PitBarrelCooker