Definitely looked like the side facing the coals took some heat. Ive been reading that's an issue with the PBC but you don't see it many videos. Thanks for keeping it real!
Hi Mike, based on my experience, I find that all grills have hot spot and cool spots. I suggest you do my tortilla method to find out where are the goldilocks zones in your pit, and place your meat accordingly. Cheers!
I recently inherited a PBC and have only done whole chickens in it. I haven’t had any issues with burnt skin and cook it for 150 min max. I achieve an ultra crisp skin by thoroughly drying the bird and I add a whole lemon pricked over with a fork to the cavity.
I've cooked a few chickens on my PBC with charcoal and with lump. I love lump because it does get hotter, and I always try for a crispier skin (still trying to master that). For me, a smaller bird cooks in about 1:20 where a bigger chicken is about 1:45. However, I've never sprayed down the meat, I wonder if that really added to the amount of time it needed to complete cooking, thus letting the bottom burn.
Couple of things. PBC says to light in a specific way. You take about 15 to 20 lit coals and dumb them in the filled charcoal basket. Also, why was the vent open so much? I can understand doing towards the end of the cook to crisp up the skin but I have a feeling these two things (the torch to the coals and the open vent) was why it ended up with a burnt bottom.
Hi Harry, I think keeping the delicate white meat away from the heat source makes the most sense. I would love to see you hanging the bird "dark side down". If I was trying it again I think I would use a diffuser and truss the legs and wings to keep them from over cooking. A light coating of oil or cooing spray would help your rub to stick and improve the color.
I have added a hanging water pan to my grate. Cook the bird on it, not using the rods. Works very well. Just needed 2 ft small chain cut into 4 equal legnths. A SS pan with 4 holes drilled to install chain. Works great. Chickens delicious and pretty.
I don't know that spraying the chicken down every 15 minutes slows the cook down (as has been suggested above), but on a Pit Barrel opening the lid for long enough to spray a bird down will flare your coals up each time you do it with the massive influx of fresh air. That might be enough to scorch the skin on the side facing the coals. Thanks for the video!
As others have said, lump runs hotter than briquettes, and JD is some of the hottest burning lump on the market. Ive cooked whole chicken (and a Thanksgiving turkey) on the PBC using Kingsford blue with the same PBC hangers and has come out exceptionally well.
Can you explain the pink, redness of the joint and explain how it is still done. Thermometers temp the bird to be cooked, but my family makes me throw it back on the heat. I understand sometimes the bones are not completely formed and leak. Otherwise, is there an explanation to tell the family?
Harry: I cook a whole chicken on the WSM using a Gateway drum hanging rack and a PBC turkey holder. I crack the door about 1/2 inch and close the top vent. WSM stays around 300 and the whole chicken comes out delicious every time. Today I am doing a whole chicken, rack of baby back ribs, 4 sausages and a potato. Place the items on the grill at 3:00 and will be finished by 5:30 for all items.
Thanks for the video. I've had my PBC for a couple of months now, and I haven't done a chicken yet. Overall I love it so far. I have done a brisket and ribs, and a pork butt. All were really good.
Another idea for chicken on the pbc is to spatchcock and open them first, use the normal hooks that come with the pbc, put one hook through each breast and hang each hook on separate rebar. This method holds the chicken higher away from the coals and the breasts are up. I can cook 4 chickens at a time, and they always turn out great!
I do all chickens spatched or halved now, the best method for sure. Sometimes I'll debone the breast of the half and that's an interesting cook, good too. Does anyone spray the chicken? I've never seen that before.
I've test cooked air chilled, regular, and Jidori chicken. The regular one is pretty good and that's what I use for comps. Either Tyson or Foster Farms is pretty good
Hi Harry! I usually halve the chickens when I cook on the PBC. I’ve never had them burn before. Seriously have made the best chicken ever on it. Try halving them and if you’re using lump, don’t heat up as much. Or use briquettes instead. Anyways, I love your videos and have leaned a ton from them, so thank you!!!
I never had that happen to whole chicken. Dark meat towards fire, and don't open the lid until almost done. I crack the lid just at the end to crisp the skin. I never monitor fire temp just the meat temp with a wired probe.
I noticed you had the breast closest to the fire. I put the dark meat closest to the fire. It keeps the breast moist and tender. I also have found on the WSM you can hang the chicken, cook at 300-350 F for an hour to and hour and fifteen minutes.
Yes that's how the PBC hanger works best. I did not find the position affected the cook just like for ribs hanging vertically, they still cook evenly. I believe that's why the PBC works so well as it's almost fool proof
Thanks for the BBQ lessons! What is the best way to cook chicken on a Weber Kettle? Quartered? Split-halves? Spatchcock? Whole on back? Whole on front? or Whole on rotisserie? I always have a problem getting both breast and dark meats to cook at same time.
Really enjoy the channel, learning a lot. Thank you for sharing your wisdom. I am currently researching the pellet smoker/grills. PBC owner for years now. I have always used kingsford blue bag with apple chunks. Hanging the bird breast up. Usually I have the chicken and place hooks through the breast and hang, temp is around 275. I have done whole turkeys and turkey breasts with the turkey/chicken hanger, they have always turned out super juicy and smoky.
My first cook on the Pit Barrel was a chicken and not one part charred. It was moist inside with crispy skin even all over, and I have cooked a few more since all with the same results and the best chicken we've eaten, so I don't know where you went wrong there Harry. We used standard Webber briquttes for cooking and a Kosmos Q rub.
I've never had a chicken or turkey burn like this on my PBC Harry. I don't use lump charcoal....only the Blue Brand. Maybe your PBC was running hotter with the lump....don't know. Flavor wise the PBC chicken is delicious. I need to try one with your rub. Thanks for the lessons Harry. Take care bud!
Interesting video. I love chicken. Just wondering, if you could have hung the chicken with the dark meat facing down towards the coal instead of the breast meet.
Yeah it burned because the LUMP charcoal burns hotter and longer. I have a Kamado grill which uses Lump can't use briquettes and in the kamado it tells you LUMP burns hotter! So what I do on my pbc I mix the 2 together and always perfect!!!!!!!!
Great suggestion Charles to mix lump and briquettes. I think Noah who makes the PBC intended for us to use the easily available and on-sale blue bag briquettes!
The PBC is meant to use Kingsford briquettes. The reason your chicken burned is you used lump charcoal which burns much hotter than briquetttes. Another reason could be, you left the lid off while the chicken was in and the charcoal flared up and got too hot. Virtually all chicken I have made on the PBC has come out very nicely.
I will endeavor to overcome. Just takes a few runs to fine-tune my technique on the PBC. I have many tricks up my sleeve and will share in future videos. Love cooking on my PBC and Noah makes a great product!
Hey harry! I know you don't mind doing a re-do on the chicken with briquettes as it would be at a lower heat. I'm thinking about buying a PBC, but a PERFECT chicken from the MASTER , would help make up my mind. By the way, that was a HUGH chicken, which took longer to cook,thus exposing the chix to heat longer than normal. ALOOOOOOOHA!!!!
@@SlapYoDaddyBBQ Would love to see a re-do on the chicken. Your the kind of guy that always improves with age. That’s what I love about you. Just the fact that you give us PBC guys the time of day is so meaningful. You’re a a true Pit Master, and not a Pit Snob! I love that you help everyone get the best out of our equipment. We can’t all afford the same luxuries. I just love how help the poor man work with what he’s got! Thank you for sharing your innovations so freely. That is the mark of someone that truly loves their craft. Sheer admiration, brother!
Can you cook a turkey since thanksgiving is coming up? My favorite cooker for chicken and turkey is a Kamado with indirect heat. So moist. Awesome if you could film that setup... thanks Harry!
I have a few Turkey videos and will do a bird for Turkey Day coming next month Porcupine - ua-cam.com/video/RqtHbGTt-bE/v-deo.html Tangilicious - ua-cam.com/video/eE_GKJ6EcjE/v-deo.html Tandoori - ua-cam.com/video/WhD6JCkxQEU/v-deo.html Fatty - ua-cam.com/video/NsyTn5btAig/v-deo.html
Please see my smoke and wood videos for more info as I cover the topics in detail Patty BBQ Woods #1 - ua-cam.com/video/jXR4NqC1l6Q/v-deo.html Harry Smoking Woods - ua-cam.com/video/X8Xwcj5feDg/v-deo.html Patty BBQ Woods #2 - ua-cam.com/video/YvPAhONkLNk/v-deo.html
Thanks Anthony. I'm still learning how to cook on the PBC so next time I can do 3 things: 1) lower temps, 2) cook on grate, and 3) hang but use a diffuser plate
I've had a PBC for a couple years. I'd bet that the issue is your choice of fuel and lighting technique. The PBC is designed to use briquettes and there is a specific method to lighting. Having said that, it does take a bit of practice to get the Hang of the PBC. Maybe try another chicken following PBC's instructions and see how it comes out
Hi Harry. Thanks for the video. I’m curious. What is your preferred cooker for whole chicken? You mentioned WSM and pellet cooker. Does anything stand out as your go to?
I have so many smokers and they all cook whole bird pretty well. If I have a fav, it would be the WSM22 due to the fast airflow which generates a great color
The Pit Barrel Cooker just needs a basic diffuser. That's it. I promise you Harry, add a diffuser and I guarantee the results will be waaaaay better!! I hung a brisket in my WSM and dropped the water pan down to the charcoal level to act as a diffuser and it was pretty cool. If interested here's that video ua-cam.com/video/bMsmHzUmUhY/v-deo.html
Thanks. I'll give a brisket a go next. Cool video you posted too. The prime rib I cooked on the PBC at the HBPE expo was fantastic so I'm hoping for a good result. ua-cam.com/video/b-LvOzd5NiU/v-deo.html
I think hanging the bird breast end up and using kingsford blue bag or adjusting the amount of lump charcoal and/or the vents for the hotter burning lump charcoal would have given you better results.
Awesome job Harry. I've seen a lot of people lately turning in chicken legs for competition instead of thighs. Can you do a video on competition chicken legs?
The PBC is a "hanging" style pit and I'm still learning how to cook on my PBC. Will try cooking on the grate next time. No Guru as the PBC is normally aspirated. The charm of the PBC is that it is a simple no-hassle smoker that is easy to set up and use.
Harry Soo I agree, I have custom rolled steel with tube vents. It also has a removal heat deflector and It holds any temperature. Thanks for the video.
I use lump charcoal when I cook mine. But since I hang mine with the breast-side up, away from the fire, it comes out perfect and so do the wings. The thighs and legs can take more heat and actually do well closer to the heat. When the breast meat is a about 160 the thighs hover around 170. That’s when I pull and rest mine. Sometimes I’ll stuff the cavity with lemons and herbs or apples and onions to get an even juicer breast. I use a long skewer across the cavity opening to keep everything inside. And because the legs and thighs get the same heat, the breast is actually super juicy when pulled at 155 and wrapped loosely in foil to rest and continue cooking. However, when it’s football season and I have friends coming by, I just cut out the backbone and split the chicken down the breast bone. In this case I use the standard hanger, again with the breast-side up. Of course I use a rub, but I sauce my chicken when the breast is about 148 degrees or max 150. I cook my chicken for another 7 to 10 mins. I use my favorite rub before they go on the PBC. I smoke a turkey every Thanksgiving, but after a 12 hour wet brine. My family raves about it. Give it a try, breast-side up of course. Also, sometimes I mix Kingsford Blue with lump charcoal, especially if I don’t want a bunch of hungry mouths complaining that the bird is taking too long. That’s my screw up confession! Of course, I put my wood chunks under the briquettes, like you taught me, and the results are excellent. You’re a true pit master! But even a pit master has to learn the nuance of new equipment. It takes a real man to show his mistakes! That’s why I respect you! We ALL learn by sharing our mistakes. I’ve made many on my PBC! If someone took away my PBC and put on an offset or Weber, I know my first results would be disappointing to me! Keep up the great work Harry! You are inspirational to us backyard cooks that want to give our families and friends the gift of great BBQ! You’ve really improved my skills by sharing your triumphs and defeats. Also, I would love to see you do more temperatur management on the PBC, especially for brisket. I’ve add a temperature gauge to my PBC and have used the grill instead of hanging my brisket. My results are better bark, especially when I take out the hanging rods and use the grill. There are 4 holes for the hanging rods, and I stuff foil three of the holes trying to get the low and slow. Please! Give us your experimention with the PBC and brisket! I would bow down and kiss your feet if you did. My friends live my brisket, but to me, it’s still sort of MEH! Any help with my brisket game on the PBC would be immensely appreciated! Be well, and Happy New Year!
Happy new year Solenya. Thanks for your insights and let's all keep spreading BBQ love and keep learning like I mentioned in my NYE message to my viewers - ua-cam.com/video/hP_ULUcM2qI/v-deo.html
Interesting. I meant to ask this past weekend but now that it's October, when are we going to see the grill gun become available. FYI, I learned a lot from the class this last weekend, thanks. 😁👍
@@SlapYoDaddyBBQ thank you, I will email him. And Harry this past weekend was by far the best three days of weekend I have had in many years. I am planning on attending more PNWBA events in the future. Perhaps by the next time you get up this way next year I'll have a bigger boat. Good luck while down under. 😀
I love Hainanese chicken and cook a pretty good version. Will add to my list of videos to make. Might be challenging to make in the pit since it's poached in hot and cold water. I'll figure it out.
Soo Sifu: A great Wednesday to you and the ohana! Thank you for demonstrating the chicken cookout with the barrel smoker. It was fun seeing you light your pit with the Grill Gun and seeing Mr. Beans enjoy his portion of your delicious chicken! I am looking forward to your next video, which is always informative and enjoyable. Keep up the great work. Best wishes to you and the loved ones - Mr. Beans, always included, Sifu! 🧧🤙🥩🍗🥢
Harry just use the hooks that come with the PBC and the breast facing up instead of the turkey hangar. It's better this way and maybe b n b or Kingsford briquettes instead of lump this will give you a better result. I have never burned my chicken using that method.
Do you have a video of the way you cook your chicken in the pit barrel? Possibly a link to a UA-cam video? I just don’t know where the hook the chicken without it falling off the hooks ty
I hang the chickens leg side down putting a rebar through the hole of the hanger and leaving the other rebar out. It shouldn't have burned like that. It's humid enough, you don't need to spray IMO
@@SlapYoDaddyBBQ I still use the t bar thing the chicken sits on but I put the rebar through the hole of it. Thanks for all your videos! I've learned a lot from you
Cooking a whole chicken on the Pit Barrel isn't my favorite method, either. That said, I have NEVER had one born like that. I have one suspicion and one possibility: I suspect using lump charcoal instead of briquettes was a major factor. Not the best thing in the Pit Barrel. And second, if you ARE going to use lump charcoal, I believe you need to close the bottom vent even more than Noah recommends, leaving it open just a crack. You might try just placing the chicken on the rack if you are going to use lump charcoal. I'm no BBQ master, but I have been using the PBC heavily for the past 3 years. Chickens, ducks, and turkeys up to about 14 lbs come out perfectly with a single chimney of briquettes added to the charcoal pan 11 minutes after lighting.
Thanks for the tips Gary. I'm still learning how to cook on the PBC. I think I will try these options: 1) using a diffuser plate, 2) lowering the temp, and 3) using the grate instead of the hanging. I've had great results other times also and the PBC is an awesome cooker.
Harry Soo. as with so many things in life, nothing is perfect. In order to get something, we need to give something up. Right now, I have a Weber, a large gas grill, a Pit Barrel Cooker, and a Smoke Vault large gas smoker. Next up will be the PK original grill. It looks perfect for steaks. I have been doing a 24 lb Thanksgiving turkey on my Weber for the past 40 years. I have come up with some unique handling for getting a nice smoke flavor and a very juicy bird. That didn't happen overnight! And my Vermont neighbors used to laugh when they would see me out in the snow, making dinner. (THey laughed until they sampled the turkey!) I have watched a lot of videos over the years on BBQ. Yours are hands down the most useful. Keep doing what you do. Please.
First place USA...lol...BBQ Champion...lol. You're certainly not scared to toot your own horn. We know you're good Harry. You don't have to remind us in every title and video.
Thanks for your support. I've been watching other UA-camrs to learn how to grow my tiny channel as the guideline I learned is that if you haven't reached 100K subs, you're unknown so you should include a "street credibilit" clip to attract fist timers who dont know who you are and what your channel is about. I'm new at UA-cam so I'm learning as I go. Thank you for your patience and understanding. Hope my videos are helpful and please fast forward past my "credibility" portion! ! :-)
You cant open the lid on a pit barrel. It's a terrific chicken cooker, it 2nd only tio my hasty bake. It just meant to run with the lid consistently closed.
Definitely looked like the side facing the coals took some heat. Ive been reading that's an issue with the PBC but you don't see it many videos. Thanks for keeping it real!
Hi Mike, based on my experience, I find that all grills have hot spot and cool spots. I suggest you do my tortilla method to find out where are the goldilocks zones in your pit, and place your meat accordingly. Cheers!
I recently inherited a PBC and have only done whole chickens in it. I haven’t had any issues with burnt skin and cook it for 150 min max. I achieve an ultra crisp skin by thoroughly drying the bird and I add a whole lemon pricked over with a fork to the cavity.
You rock May!
I've cooked a few chickens on my PBC with charcoal and with lump. I love lump because it does get hotter, and I always try for a crispier skin (still trying to master that). For me, a smaller bird cooks in about 1:20 where a bigger chicken is about 1:45.
However, I've never sprayed down the meat, I wonder if that really added to the amount of time it needed to complete cooking, thus letting the bottom burn.
Next time I'll try lower temp, diffuser, and use the grate
Couple of things. PBC says to light in a specific way. You take about 15 to 20 lit coals and dumb them in the filled charcoal basket. Also, why was the vent open so much? I can understand doing towards the end of the cook to crisp up the skin but I have a feeling these two things (the torch to the coals and the open vent) was why it ended up with a burnt bottom.
Yes, I eventually got the hang of the PBC. I learned it's best to start low temp (less charcoal) as harder to bring temps down.
Hi Harry, I think keeping the delicate white meat away from the heat source makes the most sense. I would love to see you hanging the bird "dark side down". If I was trying it again I think I would use a diffuser and truss the legs and wings to keep them from over cooking. A light coating of oil or cooing spray would help your rub to stick and improve the color.
Thanks for the suggestion. I'll try it upside down next time, the opposite of the PBC instruction manual.
I have added a hanging water pan to my grate. Cook the bird on it, not using the rods. Works very well. Just needed 2 ft small chain cut into 4 equal legnths. A SS pan with 4 holes drilled to install chain. Works great. Chickens delicious and pretty.
Wow, you are a MacGyver!
I don't know that spraying the chicken down every 15 minutes slows the cook down (as has been suggested above), but on a Pit Barrel opening the lid for long enough to spray a bird down will flare your coals up each time you do it with the massive influx of fresh air. That might be enough to scorch the skin on the side facing the coals. Thanks for the video!
Am still learning the PBC and how to cook chicken. Next time, I'll try lower temps, diffuser, and cook it on the grate instead. Stay tuned.
Why change three variables? Why not one?
As others have said, lump runs hotter than briquettes, and JD is some of the hottest burning lump on the market. Ive cooked whole chicken (and a Thanksgiving turkey) on the PBC using Kingsford blue with the same PBC hangers and has come out exceptionally well.
I love the slightly burnt part
Can you explain the pink, redness of the joint and explain how it is still done. Thermometers temp the bird to be cooked, but my family makes me throw it back on the heat. I understand sometimes the bones are not completely formed and leak. Otherwise, is there an explanation to tell the family?
When juices run clear on a white napkin is a good test. Also internal temp 165F. In my method, internal can be as high as 205F if I decide to foil
@@SlapYoDaddyBBQ Thanks as always Harry!
Harry Soo - I would like to see you do Beer Can Chickens on The Pit Barrel - I want to make some on my Pit Barrel soon...
Best to hang using the PBC T-Bird hanger when cooking on a PBC.
Harry: I cook a whole chicken on the WSM using a Gateway drum hanging rack and a PBC turkey holder. I crack the door about 1/2 inch and close the top vent. WSM stays around 300 and the whole chicken comes out delicious every time. Today I am doing a whole chicken, rack of baby back ribs, 4 sausages and a potato. Place the items on the grill at 3:00 and will be finished by 5:30 for all items.
Thanks for the info. Ill figure the PBC for chicken. Maybe lower temps, use the grate, and diffuser
Thanks for the video. I've had my PBC for a couple of months now, and I haven't done a chicken yet. Overall I love it so far. I have done a brisket and ribs, and a pork butt. All were really good.
I'm still learning how to cook on the PBC and next time I'll use a lower temp, diffuser, or cook on the grate for a more even skin color
Another idea for chicken on the pbc is to spatchcock and open them first, use the normal hooks that come with the pbc, put one hook through each breast and hang each hook on separate rebar. This method holds the chicken higher away from the coals and the breasts are up. I can cook 4 chickens at a time, and they always turn out great!
Will try the Spatchcock method you suggested. Thanks.
I do all chickens spatched or halved now, the best method for sure. Sometimes I'll debone the breast of the half and that's an interesting cook, good too.
Does anyone spray the chicken? I've never seen that before.
Can you do a comparison with regular whole chicken compared to an air chilled chciken. The air chilled is alot more tender
I've test cooked air chilled, regular, and Jidori chicken. The regular one is pretty good and that's what I use for comps. Either Tyson or Foster Farms is pretty good
Hi Harry! I usually halve the chickens when I cook on the PBC. I’ve never had them burn before. Seriously have made the best chicken ever on it. Try halving them and if you’re using lump, don’t heat up as much. Or use briquettes instead. Anyways, I love your videos and have leaned a ton from them, so thank you!!!
Hey Josh, am still learning how to cook bird on my PBC. Next time, I'll try lower temps, diffuser, and chicken on the grate
I never had that happen to whole chicken. Dark meat towards fire, and don't open the lid until almost done. I crack the lid just at the end to crisp the skin. I never monitor fire temp just the meat temp with a wired probe.
I used your chicken rub on a roaster in my Weber Q1200 rotisserie. It took two hours on high and came out perfect.
Awesome Jeff! Happy to hear!
Probably using charcoal briquettes you would avoid those charred parts of the bird
Yes next time I'll try lower temp, diffuser, grate, and hang instead of the TBar device
I noticed you had the breast closest to the fire. I put the dark meat closest to the fire. It keeps the breast moist and tender. I also have found on the WSM you can hang the chicken, cook at 300-350 F for an hour to and hour and fifteen minutes.
Yes that's how the PBC hanger works best. I did not find the position affected the cook just like for ribs hanging vertically, they still cook evenly. I believe that's why the PBC works so well as it's almost fool proof
Thanks for the BBQ lessons! What is the best way to cook chicken on a Weber Kettle? Quartered? Split-halves? Spatchcock? Whole on back? Whole on front? or Whole on rotisserie?
I always have a problem getting both breast and dark meats to cook at same time.
All of the above. See my chicken videos
To me the best way to do chicken on the PBC is to do chicken halves. Takes about 2 hours.
On the grate or hanging?
Harry Soo I hang them
Really enjoy the channel, learning a lot. Thank you for sharing your wisdom. I am currently researching the pellet smoker/grills. PBC owner for years now. I have always used kingsford blue bag with apple chunks. Hanging the bird breast up. Usually I have the chicken and place hooks through the breast and hang, temp is around 275. I have done whole turkeys and turkey breasts with the turkey/chicken hanger, they have always turned out super juicy and smoky.
If you had one cooking method, what is preferred? Thanks 🙏 in advance!
Low and slow in WSM
Mine always comes out even. No idea why yours didn’t.
I use the PBC specifically for chickens and pulled pork.
Sounds like I need more practice to get the dialed in.
Hey Harry. Can you do a video on IBCA chickens?? Half chickens for all the fellow IBCA cookers out here. Thanks!!
Will add that to my to-do list. :-)
My first cook on the Pit Barrel was a chicken and not one part charred. It was moist inside with crispy skin even all over, and I have cooked a few more since all with the same results and the best chicken we've eaten, so I don't know where you went wrong there Harry. We used standard Webber briquttes for cooking and a Kosmos Q rub.
Yes next time lower temps, diffuaer,and cook on grate
I've never had a chicken or turkey burn like this on my PBC Harry. I don't use lump charcoal....only the Blue Brand. Maybe your PBC was running hotter with the lump....don't know. Flavor wise the PBC chicken is delicious. I need to try one with your rub. Thanks for the lessons Harry. Take care bud!
Yes next time I will try lower temp, diffuser, and grate?
Interesting video. I love chicken. Just wondering, if you could have hung the chicken with the dark meat facing down towards the coal instead of the breast meet.
Sure, you can hang feet down and breast towards the sky
Was the bottom vent to open?
Yes it was
Applaud for being honest!!!!
Thanks Jim. I fail so you don't have to. I'm still learning how to cook chicken on my PBC. Next time, lower temps, diffuser, and grate.
Thanks
Does anyone use a deflector plate or pizza stone on barrel pits to try and prevent food from burning?
I will try the diffuser plate, lower temps, and grate in my PBC Bird Redo
With the pit barrel, you are not really supposed to open the lid continuously. It raises temp.
Yeah it burned because the LUMP charcoal burns hotter and longer. I have a Kamado grill which uses Lump can't use briquettes and in the kamado it tells you LUMP burns hotter! So what I do on my pbc I mix the 2 together and always perfect!!!!!!!!
Great suggestion Charles to mix lump and briquettes. I think Noah who makes the PBC intended for us to use the easily available and on-sale blue bag briquettes!
The PBC is meant to use Kingsford briquettes. The reason your chicken burned is you used lump charcoal which burns much hotter than briquetttes. Another reason could be, you left the lid off while the chicken was in and the charcoal flared up and got too hot. Virtually all chicken I have made on the PBC has come out very nicely.
I will endeavor to overcome. Just takes a few runs to fine-tune my technique on the PBC. I have many tricks up my sleeve and will share in future videos. Love cooking on my PBC and Noah makes a great product!
Thanks so much!!!
You're welcome!
Hey harry! I know you don't mind doing a re-do on the chicken with briquettes as it would be at a lower heat. I'm thinking about buying a PBC, but a PERFECT chicken from the MASTER , would help make up my mind. By the way, that was a HUGH chicken, which took longer to cook,thus exposing the chix to heat longer than normal. ALOOOOOOOHA!!!!
Aloha Eddie! Yes, next time perhaps with lower temp, diffuser, on the grate.
@@SlapYoDaddyBBQ Would love to see a re-do on the chicken. Your the kind of guy that always improves with age. That’s what I love about you. Just the fact that you give us PBC guys the time of day is so meaningful. You’re a a true Pit Master, and not a Pit Snob! I love that you help everyone get the best out of our equipment. We can’t all afford the same luxuries. I just love how help the poor man work with what he’s got! Thank you for sharing your innovations so freely. That is the mark of someone that truly loves their craft. Sheer admiration, brother!
@@mesmer1218 Will try again soon!
Can you cook a turkey since thanksgiving is coming up? My favorite cooker for chicken and turkey is a Kamado with indirect heat. So moist. Awesome if you could film that setup... thanks Harry!
I have a few Turkey videos and will do a bird for Turkey Day coming next month
Porcupine - ua-cam.com/video/RqtHbGTt-bE/v-deo.html
Tangilicious - ua-cam.com/video/eE_GKJ6EcjE/v-deo.html
Tandoori - ua-cam.com/video/WhD6JCkxQEU/v-deo.html
Fatty - ua-cam.com/video/NsyTn5btAig/v-deo.html
Yes you can that is actually a turkey hanger for the PBC
I always hear the best smoke is clear or blue seems the pit barrel cooker has the opposite can you explain?
Please see my smoke and wood videos for more info as I cover the topics in detail
Patty BBQ Woods #1 - ua-cam.com/video/jXR4NqC1l6Q/v-deo.html
Harry Smoking Woods - ua-cam.com/video/X8Xwcj5feDg/v-deo.html
Patty BBQ Woods #2 - ua-cam.com/video/YvPAhONkLNk/v-deo.html
I would like to see a 10-12 pound turkey on the Pit Barrel. Where do I send a bird to you.
LOL! I'll get a bird cooked in time for Thanksgiving on the PBC episode!
Looked like a lot of fuel below and damper open quite a bit, delicious looking, cut off the dark parts...and chomp away...thx for sharing
I will chomp away!
Great video and you could have easily not showed the charred part but you did and that’s real helpful for someone trying this for the first time.
Thanks Anthony. I'm still learning how to cook on the PBC so next time I can do 3 things: 1) lower temps, 2) cook on grate, and 3) hang but use a diffuser plate
Another great video. I've been debating getting a pbc. What's your thoughts on them?
No brainer. Get one pronto!
I've had a PBC for a couple years. I'd bet that the issue is your choice of fuel and lighting technique. The PBC is designed to use briquettes and there is a specific method to lighting. Having said that, it does take a bit of practice to get the Hang of the PBC. Maybe try another chicken following PBC's instructions and see how it comes out
Next time I'll use lower temps, diffuser, and grate
Great video Harry! Also your video titles are a whole lot better.
Thanks. I can cook but am still a newbie at this UA-cam thang!!!
Hi Harry. Thanks for the video. I’m curious. What is your preferred cooker for whole chicken? You mentioned WSM and pellet cooker. Does anything stand out as your go to?
I have so many smokers and they all cook whole bird pretty well. If I have a fav, it would be the WSM22 due to the fast airflow which generates a great color
Harry Soo Thank you!
The Pit Barrel Cooker just needs a basic diffuser. That's it. I promise you Harry, add a diffuser and I guarantee the results will be waaaaay better!! I hung a brisket in my WSM and dropped the water pan down to the charcoal level to act as a diffuser and it was pretty cool. If interested here's that video ua-cam.com/video/bMsmHzUmUhY/v-deo.html
Thanks. I'll give a brisket a go next. Cool video you posted too.
The prime rib I cooked on the PBC at the HBPE expo was fantastic so I'm hoping for a good result.
ua-cam.com/video/b-LvOzd5NiU/v-deo.html
@@SlapYoDaddyBBQ Nice! You hung it and made it all happy! 😁👌
I think hanging the bird breast end up and using kingsford blue bag or adjusting the amount of lump charcoal and/or the vents for the hotter burning lump charcoal would have given you better results.
Agree. I'm learning how to cook whole bird so next time I'll try lower temps, diffuser, and use the grate
Maybe opening it up every 15 minutes to spray let the temp rise to much. Just a thought but anyway good vid as always
Like any new pit, it just takes time to learn how to cook on it. Next time lower temps, diffuser, and grate
Awesome job Harry. I've seen a lot of people lately turning in chicken legs for competition instead of thighs. Can you do a video on competition chicken legs?
Will do. Added to my to-do list of chicken videos.
I’m not sure hanging a chicken is the best way to cook chicken. Was that a Guru blowing fanning the fire?
The PBC is a "hanging" style pit and I'm still learning how to cook on my PBC. Will try cooking on the grate next time. No Guru as the PBC is normally aspirated. The charm of the PBC is that it is a simple no-hassle smoker that is easy to set up and use.
I think he was hearing the new loud gmg prime pulsing in the background. Did you have it on during the video?
Harry Soo I agree, I have custom rolled steel with tube vents. It also has a removal heat deflector and It holds any temperature. Thanks for the video.
I use lump charcoal when I cook mine. But since I hang mine with the breast-side up, away from the fire, it comes out perfect and so do the wings. The thighs and legs can take more heat and actually do well closer to the heat. When the breast meat is a about 160 the thighs hover around 170. That’s when I pull and rest mine. Sometimes I’ll stuff the cavity with lemons and herbs or apples and onions to get an even juicer breast. I use a long skewer across the cavity opening to keep everything inside. And because the legs and thighs get the same heat, the breast is actually super juicy when pulled at 155 and wrapped loosely in foil to rest and continue cooking.
However, when it’s football season and I have friends coming by, I just cut out the backbone and split the chicken down the breast bone. In this case I use the standard hanger, again with the breast-side up. Of course I use a rub, but I sauce my chicken when the breast is about 148 degrees or max 150. I cook my chicken for another 7 to 10 mins. I use my favorite rub before they go on the PBC.
I smoke a turkey every Thanksgiving, but after a 12 hour wet brine. My family raves about it. Give it a try, breast-side up of course. Also, sometimes I mix Kingsford Blue with lump charcoal, especially if I don’t want a bunch of hungry mouths complaining that the bird is taking too long. That’s my screw up confession!
Of course, I put my wood chunks under the briquettes, like you taught me, and the results are excellent.
You’re a true pit master! But even a pit master has to learn the nuance of new equipment. It takes a real man to show his mistakes! That’s why I respect you! We ALL learn by sharing our mistakes. I’ve made many on my PBC! If someone took away my PBC and put on an offset or Weber, I know my first results would be disappointing to me! Keep up the great work Harry! You are inspirational to us backyard cooks that want to give our families and friends the gift of great BBQ! You’ve really improved my skills by sharing your triumphs and defeats.
Also, I would love to see you do more temperatur management on the PBC, especially for brisket. I’ve add a temperature gauge to my PBC and have used the grill instead of hanging my brisket. My results are better bark, especially when I take out the hanging rods and use the grill. There are 4 holes for the hanging rods, and I stuff foil three of the holes trying to get the low and slow. Please! Give us your experimention with the PBC and brisket! I would bow down and kiss your feet if you did. My friends live my brisket, but to me, it’s still sort of MEH! Any help with my brisket game on the PBC would be immensely appreciated!
Be well, and Happy New Year!
Happy new year Solenya. Thanks for your insights and let's all keep spreading BBQ love and keep learning like I mentioned in my NYE message to my viewers - ua-cam.com/video/hP_ULUcM2qI/v-deo.html
Interesting. I meant to ask this past weekend but now that it's October, when are we going to see the grill gun become available. FYI, I learned a lot from the class this last weekend, thanks. 😁👍
Please email the owner Bob Healey . Thanks for the fun fishing weekend Victor!
@@SlapYoDaddyBBQ thank you, I will email him. And Harry this past weekend was by far the best three days of weekend I have had in many years. I am planning on attending more PNWBA events in the future. Perhaps by the next time you get up this way next year I'll have a bigger boat. Good luck while down under. 😀
harry you should make hainanese chicken
I love Hainanese chicken and cook a pretty good version. Will add to my list of videos to make. Might be challenging to make in the pit since it's poached in hot and cold water. I'll figure it out.
@@SlapYoDaddyBBQ you should skin the chicken before you make the hainanese chicken and then deep fry the chicken skin.
Soo Sifu: A great Wednesday to you and the ohana! Thank you for demonstrating the chicken cookout with the barrel smoker. It was fun seeing you light your pit with the Grill Gun and seeing Mr. Beans enjoy his portion of your delicious chicken! I am looking forward to your next video, which is always informative and enjoyable. Keep up the great work. Best wishes to you and the loved ones - Mr. Beans, always included, Sifu! 🧧🤙🥩🍗🥢
Thanks Bill for stopping by. Am getting ready to head to Perth for the Brew n Que
brewnquefestival.com.au/
Soo Sifu: Have a great trip and time! Looking forward to seeing you enjoy yourself in Perth! Best regards, Sifu!🧧
Harry just use the hooks that come with the PBC and the breast facing up instead of the turkey hangar. It's better this way and maybe b n b or Kingsford briquettes instead of lump this will give you a better result. I have never burned my chicken using that method.
I', still learning how to use by PBC. Next time lower temps, diffuser, or cook on grate.
Do you have a video of the way you cook your chicken in the pit barrel? Possibly a link to a UA-cam video? I just don’t know where the hook the chicken without it falling off the hooks ty
I hang the chickens leg side down putting a rebar through the hole of the hanger and leaving the other rebar out. It shouldn't have burned like that. It's humid enough, you don't need to spray IMO
@@SlapYoDaddyBBQ I still use the t bar thing the chicken sits on but I put the rebar through the hole of it. Thanks for all your videos! I've learned a lot from you
That lump charcoal burns to hot for a somker... Use briquettes that might help
Yes, you are right
Cool video. I would still eat up all the chicken. Ribs sound good. 😆😁🙂
Yes delish with just a little overdone skin but overall very good
@@SlapYoDaddyBBQ 😆😍😁🙂🍗🍻🍺🚬
Cooking a whole chicken on the Pit Barrel isn't my favorite method, either. That said, I have NEVER had one born like that. I have one suspicion and one possibility:
I suspect using lump charcoal instead of briquettes was a major factor. Not the best thing in the Pit Barrel. And second, if you ARE going to use lump charcoal, I believe you need to close the bottom vent even more than Noah recommends, leaving it open just a crack.
You might try just placing the chicken on the rack if you are going to use lump charcoal.
I'm no BBQ master, but I have been using the PBC heavily for the past 3 years. Chickens, ducks, and turkeys up to about 14 lbs come out perfectly with a single chimney of briquettes added to the charcoal pan 11 minutes after lighting.
Thanks for the tips Gary. I'm still learning how to cook on the PBC. I think I will try these options: 1) using a diffuser plate, 2) lowering the temp, and 3) using the grate instead of the hanging. I've had great results other times also and the PBC is an awesome cooker.
Harry Soo. as with so many things in life, nothing is perfect. In order to get something, we need to give something up. Right now, I have a Weber, a large gas grill, a Pit Barrel Cooker, and a Smoke Vault large gas smoker. Next up will be the PK original grill. It looks perfect for steaks.
I have been doing a 24 lb Thanksgiving turkey on my Weber for the past 40 years. I have come up with some unique handling for getting a nice smoke flavor and a very juicy bird. That didn't happen overnight! And my Vermont neighbors used to laugh when they would see me out in the snow, making dinner. (THey laughed until they sampled the turkey!)
I have watched a lot of videos over the years on BBQ. Yours are hands down the most useful. Keep doing what you do. Please.
First place USA...lol...BBQ Champion...lol. You're certainly not scared to toot your own horn. We know you're good Harry. You don't have to remind us in every title and video.
Thanks for your support. I've been watching other UA-camrs to learn how to grow my tiny channel as the guideline I learned is that if you haven't reached 100K subs, you're unknown so you should include a "street credibilit" clip to attract fist timers who dont know who you are and what your channel is about. I'm new at UA-cam so I'm learning as I go. Thank you for your patience and understanding. Hope my videos are helpful and please fast forward past my "credibility" portion! ! :-)
Yeah, it’s because you used lump. Use briquettes, fill the basket, then light 20 briquettes and dump on top
You are right. With proper choice of briquettes brand, Noah's PBCs cook like autopilot. It's a great pit.
Hi... the bird was hung upside down. 🙃
Yes I know. Me bad
spray down a chicken with water??? now i've seen everything lol
You cant open the lid on a pit barrel. It's a terrific chicken cooker, it 2nd only tio my hasty bake. It just meant to run with the lid consistently closed.
Ok. Will keep trying and learn how to cook on it
Love your video series, I've learned so much thanks
The breast meat looked the best to me. Cheers, Harry!
Thanks Dwayne !
i think your pbc is running too hot, it shouldnt be so charred
Yes, I'll use a less hot charcoal briquettes next time. No fault of Noah's PBC. My fault!
Spatchcock style on a Weber or traeger way better.
I'm still learning how to cook on the PBC so next time lower temps, diffuser, and grate.
Harry Soo Good point, I would think a diffuser would be necessary on a cooker like the PBC.
Dogs have a hard time with digestion of spices. Just saying.
Noted