I am no brisket expert but for my next cheap brisket I will cook it till 170f, then hold it at 155f for close to 20 hours… other videos have said that works very well. Will try once the snow is gone… cheers from Canada
Nice cook, be cool if you did a opinion video on this smoker, pros and cons, how well its built etc...virtually nothing around about it...I'm fairly keen on it and compared to the price in the states for it...aus/nz it's at good price point..cheers, enjoy your videos
Thank you for the watch and comment, my first video on this smoker was a quick review and closer look, you can check it out here. ua-cam.com/video/VIFOqFljHbs/v-deo.html. After a few cooks and I’ve learnt it more I’ll certainly add something for your comments. Thank you.
@albatrossbbq awesome thanks, I've watched your first video on it, and looks like a solid smoker, just keen to know more the more you use it, thanks mate..👍
Thanks for sharing that great result with the brisket👍. Can this barrel smoker maintain a steady low smoking temp? Say around 200-250F. Just wondering if it would be suitable to do a longer slow smoke.
Hi Solomon thank you for the view and comment. TBH I think holding 200F in this smoker may be a struggle. I've done 4 cooks on this now and she seems to fluctuate between 240F and 290F (all my cooks I've targeted 250-275F so far). I have treated it in the same way as I do my akorn kamado in terms of closing dampers at around 200F. I have not tried shutting off my dampers earlier yet (around the 150F) and seeing if it holds closer to 225F but I will do in the coming weeks when I try another low and slow cook. My next 4-5 cooks on this smoker will likely be pork ribs (so will try and shut the temp down earlier), Chicken, duck, beef cheeks and maybe a better quality larger brisket. It's a large smoker, closing all the dampers doesn't seem to kill the fire which is why I feel keeping 200F may be a struggle (obviously air getting in still). That said though the smoke flavour I am getting is excellent and I'm enjoying cooking on it. There would certainly be better quality options out there but for me this was a option. Good luck with your smokes!
Hello, nice vid I too try to find cheaper or on sale meats and try different ways to make them better. Just recently cooked a chuck roast on the Pit boss pellet grill and my youngest daughter said it was the best “steak” I have ever cooked.. Anyway, I am really interested in the Pit Boss barrel cooker but not sure if it’s worth the $900. Plus shipping they want for them here in the states.. What do you think and any regrets so far?
Hey swaggys way, thank you for the comment and watch. So far I’m super happy with it. Cooks beautiful, easy enough to clean and has great smoke flavour. Cons so far yes you use a little more fuel, when you close all dampers it doesn’t put out the fire there’s still oxygen getting in. It’s only costs $399 AUD here in Australia which I guess is around $600 USD so no regrets so far.
@@albatrossbbq Thanks for the info. At $600 I would have one on my patio already. I like the side door for adding additional fuel. Thanks again Enjoy your day
@@swaggysway5418 you're welcome, yes strange why the price point is so different. I did another smoke on it last night, smokes sausages beautifully. I will share more videos on this in the coming weeks. I appreciate your comments and good luck with your smoking.
@@danwaligursky4258 now I’ve made a few modifications to mine (sealing it better) smoking low and slow is a breeze and delivers really good results. I think you can get them in the US but cost the same as a bronco, they’re much cheaper here in Oz.
@@albatrossbbq I only see one online retailer other than Pit Boss website, but of course shipping going to be costly for that. Good to know on the performance, really like some of the features that you don’t see on other drums.
I found maintaining temps really difficult on this smoker for my first cook - it fluctuated a lot and was very fuel hungry... the intakes didn't seem to do much... i had to refuel quite a lot during the cook. how much did fuel in kg did you use over the cook time? need to learn more!
Hi Liam, thanks for the comment. I would agree with you in terms of temperature fluctuations but generally it sits between 250 - 280. I’ve not really spent too much time trying to maintain 300 - 350 but I will be soon. Every now and again it’s creeps up to 300 but then seemed to drop back to my desired temperature. I read somewhere before I purchased the smoker that it was fuel hungry and that’s why I tried only placing hot coals on 1 side of the tray, then when I refuelled tried to move the coals to 1 side and place fresh 1s in the space created. It seemed to help. In terms of coal used it was around half a bag of what I had which I think from memory would be 3-4kg? I probably added 5-6 chunks of wood? It certainly is hungrier than my akorn kamado but I did feel the smoke was much better. I’ll also note that when trying kill the fire, oxygen still gets in and the fire will keep going until the coals turn to ash. For a low and slow cook I’m now pretty much leaving the top damper on minimum and the sides only very very slightly open. TBH I’m still learning this smoker also, planning on a few cooks and videos over the coming months.
@@albatrossbbq interesting! I found that i needed a LOT of super hot white ashed coals to get the smoker up to temp at about ~275 then it would hold ok, but it was frustrating as it would only last for so long (usually 2 hours) before the temps would start dipping and then i had to refuel with more hot coals. When i tried refuelling with unlit coals it would make the temps dip even further. i have heard of issues with the sealing of this smoker, so maybe ill try getting some sealant and fixing the leaks around the base and other places. ill also try keeping my intakes and exhaust more closed next time. thanks man!
@@liamla8686 yeah I close them right up so it's only just open, also prefer to light my coals in the chimney first but not allow them to be red before I fill the basket. It's a big barrel and a big space to heat, I don't think I'll use it for super hot cooks but the smoke has been clean and well balanced so far. I certainly think 275 is a good temperature to aim for with this smoker.
I am no brisket expert but for my next cheap brisket I will cook it till 170f, then hold it at 155f for close to 20 hours… other videos have said that works very well. Will try once the snow is gone… cheers from Canada
Great vid mate and yeah im very keen to see more cooks in that smoker looks great
Thanks Shaun, appreciate the watch and comment. We’ll certainly get more smokes on this barrel smoker in the coming months.
Nice cook, be cool if you did a opinion video on this smoker, pros and cons, how well its built etc...virtually nothing around about it...I'm fairly keen on it and compared to the price in the states for it...aus/nz it's at good price point..cheers, enjoy your videos
Thank you for the watch and comment, my first video on this smoker was a quick review and closer look, you can check it out here. ua-cam.com/video/VIFOqFljHbs/v-deo.html. After a few cooks and I’ve learnt it more I’ll certainly add something for your comments. Thank you.
@albatrossbbq awesome thanks, I've watched your first video on it, and looks like a solid smoker, just keen to know more the more you use it, thanks mate..👍
@@chucebro I have a pulled pork video on this barrel smoker coming next week too. Planning on a chicken and ribs next. Thanks for watching.
Looks good!!
@@albatrossbbq How long would you say you can maintain temps around 250 without having to add coals?
Thanks for sharing that great result with the brisket👍. Can this barrel smoker maintain a steady low smoking temp? Say around 200-250F. Just wondering if it would be suitable to do a longer slow smoke.
Hi Solomon thank you for the view and comment. TBH I think holding 200F in this smoker may be a struggle. I've done 4 cooks on this now and she seems to fluctuate between 240F and 290F (all my cooks I've targeted 250-275F so far). I have treated it in the same way as I do my akorn kamado in terms of closing dampers at around 200F. I have not tried shutting off my dampers earlier yet (around the 150F) and seeing if it holds closer to 225F but I will do in the coming weeks when I try another low and slow cook. My next 4-5 cooks on this smoker will likely be pork ribs (so will try and shut the temp down earlier), Chicken, duck, beef cheeks and maybe a better quality larger brisket. It's a large smoker, closing all the dampers doesn't seem to kill the fire which is why I feel keeping 200F may be a struggle (obviously air getting in still). That said though the smoke flavour I am getting is excellent and I'm enjoying cooking on it. There would certainly be better quality options out there but for me this was a option. Good luck with your smokes!
Hello, nice vid I too try to find cheaper or on sale meats and try different ways to make them better. Just recently cooked a chuck roast on the Pit boss pellet grill and my youngest daughter said it was the best “steak” I have ever cooked.. Anyway, I am really interested in the Pit Boss barrel cooker but not sure if it’s worth the $900. Plus shipping they want for them here in the states.. What do you think and any regrets so far?
Hey swaggys way, thank you for the comment and watch. So far I’m super happy with it. Cooks beautiful, easy enough to clean and has great smoke flavour. Cons so far yes you use a little more fuel, when you close all dampers it doesn’t put out the fire there’s still oxygen getting in. It’s only costs $399 AUD here in Australia which I guess is around $600 USD so no regrets so far.
@@albatrossbbq Thanks for the info. At $600 I would have one on my patio already. I like the side door for adding additional fuel. Thanks again
Enjoy your day
@@swaggysway5418 you're welcome, yes strange why the price point is so different. I did another smoke on it last night, smokes sausages beautifully. I will share more videos on this in the coming weeks. I appreciate your comments and good luck with your smoking.
more like USD260 in May 2023
In the US you don’t see this one, it’s on their website though. I want one to go along with my Pit Boss Pellet smoker.
@@danwaligursky4258 now I’ve made a few modifications to mine (sealing it better) smoking low and slow is a breeze and delivers really good results. I think you can get them in the US but cost the same as a bronco, they’re much cheaper here in Oz.
@@albatrossbbq I only see one online retailer other than Pit Boss website, but of course shipping going to be costly for that. Good to know on the performance, really like some of the features that you don’t see on other drums.
I found maintaining temps really difficult on this smoker for my first cook - it fluctuated a lot and was very fuel hungry... the intakes didn't seem to do much... i had to refuel quite a lot during the cook. how much did fuel in kg did you use over the cook time? need to learn more!
Hi Liam, thanks for the comment. I would agree with you in terms of temperature fluctuations but generally it sits between 250 - 280. I’ve not really spent too much time trying to maintain 300 - 350 but I will be soon. Every now and again it’s creeps up to 300 but then seemed to drop back to my desired temperature. I read somewhere before I purchased the smoker that it was fuel hungry and that’s why I tried only placing hot coals on 1 side of the tray, then when I refuelled tried to move the coals to 1 side and place fresh 1s in the space created. It seemed to help. In terms of coal used it was around half a bag of what I had which I think from memory would be 3-4kg? I probably added 5-6 chunks of wood? It certainly is hungrier than my akorn kamado but I did feel the smoke was much better. I’ll also note that when trying kill the fire, oxygen still gets in and the fire will keep going until the coals turn to ash. For a low and slow cook I’m now pretty much leaving the top damper on minimum and the sides only very very slightly open. TBH I’m still learning this smoker also, planning on a few cooks and videos over the coming months.
@@albatrossbbq interesting! I found that i needed a LOT of super hot white ashed coals to get the smoker up to temp at about ~275 then it would hold ok, but it was frustrating as it would only last for so long (usually 2 hours) before the temps would start dipping and then i had to refuel with more hot coals. When i tried refuelling with unlit coals it would make the temps dip even further. i have heard of issues with the sealing of this smoker, so maybe ill try getting some sealant and fixing the leaks around the base and other places. ill also try keeping my intakes and exhaust more closed next time. thanks man!
@@liamla8686 yeah I close them right up so it's only just open, also prefer to light my coals in the chimney first but not allow them to be red before I fill the basket. It's a big barrel and a big space to heat, I don't think I'll use it for super hot cooks but the smoke has been clean and well balanced so far. I certainly think 275 is a good temperature to aim for with this smoker.
Why doesn't pit boss sell these in the store??
I have absolutely no idea sorry. I have seen them in larger stores on display but are still an online order.