I am posting this not to get on anyone's bad side but rather I don't want a novice coming out here thinking they bought a dysfunctional cooker. Cooked and competed with the PBC for years. You guys keep treating this thing like a smoker. Temperature control is important ON A SMOKER. And yes, you need to ensure you don't get too hot ON A SMOKER. The PBC is not a smoker. It's never been advertised as a smoker. The cooking environment is a smoke fog. I have made award winning brisket, ribs, and chicken with absolutely zero mods. Yes, a SMOKER that gets hot will dry out the meat and burn. In the PBC, it doesn't matter because unlike a smoker, you have a very uniform heat environment that is also very moist. Because of that, the temperature simply isn't important. The only way an PBC can get too hot is if the lid isn't seated correctly or the damper at the bottom is set open too far. Furthermore, because of the smoke coming from the drippings, you don't need wood. I have used wood three separate times and the difference wasn't different enough to matter. Noah Glanville is an experienced BBQ man and if the PBC worked better with the mods recommended here and in other places, they would be on the unit. If you are getting bad results with the PBC out of the box, you are doing something wrong. Once people go to a different fuel or deviate from the instructions and recipes on the PBC website, they trip over themselves and then blame the cooker. For example, butcher paper doesn't work very well on the PBC as it allows too much heat in during crutching and with no drippings, the environment is hot and dry. If you crutch with double foil and broth, you will place in the competition every single time. EVERY SINGLE TIME. ---off the soapbox
@@topranked5465 I tried other charcoals long ago and always come back to KIngsford Blue Bag. The reason is, as confirmed by Pit Barrel Cooker's earliest videos, the unit was specifically designed for Kingsford Blue Bag. The temperatures and vent settings are built around KBB. I am not saying you can't use other brands or whatever, but I am saying that the KBB is what the unit was designed for.
Interesting... i will be picking up the PBC for the lack of mods that this gentleman is adding to his pbc. Different strokes for different folks, but I believe the pbc was made for simplicity and ease of use. Setting it and forgetting it. Trusting the temperature it produces without having to adjust any vents or check pit temperatures. I hear it’s a rib making machine straight out of the box. Can’t wait to get one.
I just use foil around the rebar to keep the temp at 225 to 250. Putting a probe through the existing hole works good. Putting the weber vent on top is cool, but if I need that much heat I'll use something else- like a weber.
I think the damper is a good idea. On my 55 gallon UDS I made one from an aluminum pot lid. With the magnets you can now shut the smoker down for quicker shut down and sparing charcoal.
I love my PBC as well but had the same gripe about temp control. My solution for that was a BBQ guru. All you do is set it for whatever temp you want and walk away. They make a fitting that goes inside the PBC and the fitting neck stick out from the intake. Works perfectly and the smoker stays within 10 degrees of whatever temp you set it at. That's the only l mod I needed since I also use a wireless digital thermometer.
Lekan Oyefeso yeah.... those work great. i have one of those and a flame boss as well that i use on my green egg... i have not rigged it up on the pbc yet. have you found that it burns longer with the controller? i got about 10-11 hours with out one so far
Seared and Smoked It does burn a bit longer when set at lower temps, which is nice when doing a brisket at 250 or so. I've definitely noticed that the food I make turns out much better with consistent cooking temps. Briskets are absolutely amazing!!
I just added a party q to my pit barrel. It works great. made some ribs at 275. Once the ribs were done I let it run just to see what would happen. I started the ribs about noon, they were done about 430. It was still holding 275 when I went to bed at 1130. I shut it down after that.
hey nice modifications for the PBC, I would´ve recommend to drill the hole for the probes on the side of the pit (not on the lid), this way, everytime u want to check your meat you dont have to take to probes off before lifting the lid. Just a thought. Nice video!
Thanks! I wrestled with that decision for a while. The main reason I chose to go with the lid in the end was lack of confidence in what I was doing... so I figured it would be easier to find a replacement lid if I really screwed it up... lol.. but I totally agree with you on the body being a more ideal placement
Its a fun toy... so far I like it for hanging half chickens the best. Ribs pretty damn tasty for a 3-3.5 hr cook too. Thanks for checking out the video
I have done any mods yet (someone else did a temp probe in the lid before my dad acquired it and then I inherited it). I would like a better method for adding wood (I like my stuff smoked) and I don’t like how high the temp tends to spike if you open the lid for a while to add wood. I’m liking the idea of the magnets. When I’m using the grill to smoke say a Pork Butt, that’s a perfect low cost addition to help control temp. Also, I’m trying to figure out how to have better inlet control. Maybe a giant magnet? 😂
@NateBedair I like the idea of adding more wood and coal from the side without cracking the lid thus was thing of cutting an piece of the side and adding an hinge as an entry to add wood when desired instead of taking off the grill when smoking.
That's a nifty trick. I have heard of people covering them with magnets. But my lady has been saving wine corks for awhile and I'm sure she won't notice if a few go missing. Haha. I just got one and am hoping to do my first cook in a few days.
Nice mods. I like the grommet for probes. Next time after you have drilled your holes-flip the lid over and run your step drill through the backside-this might remove the burrs quickly and easily-still will have to do some fine sanding but it should remove most of it.
qwesthunter at R shack BBQ Ahhh... that’s a good tip... I knew there must have been an easier way. I made that too much work! Thanks for checking out the video
Lupe Martinez 123 I found it kind of a pain to have the wire and probe through the rebar holes. I like the hole in the top, as the probe stays out of way of everything... or a hole in the side would have been fine too.
After 29 different prototypes, I don't think "the man" over at PBC gives two shits about having a temp gauge and air vent on the lid. It was designed for SIMPLICITY.
Nice modifications no doubt 👍, but I got the Pit Barrel because I didn't want to have to worry about dampers and temperature control lol. So for me I like the just put it in and forget about it. I will be getting some magnets though, that's a nice hack I hadn't thought of.
I did a brisket on my PBC for my first cook yesterday and the results were fantastic! I did install a similar thermometer to the one you put on. I did a lot of research on this cooker over the last 3 years and while I understand the simplicity of the design, and how the instructions (and following them) will be all you need, knowing the internal temps did help me to move the bottom vent around a little. I think it's more a case of not wanting to just leave the thing alone! I am interested in the Weber vent you installed on the top. With the understanding that this cooker is not a true smoker in the literal sense, I would think that venting the smoke out of the top to any degree would further deplete the available smoke an cutting it off before it gets a chance to waft around the meat a little more. Maybe having the vent on the side would be a better option, if it's necessary at all? I'm pretty happy with my results and I'll probably skip the added vent but I really enjoyed your video! Thanks for doing it.
Yeah, I would only add the vent on top if you want to get temps higher. I never really use the vent when doing low and slow stuff. Mainly use it when I am hanging chickens and want to get more air flow in there. It's a great cooker with out the modification. Love it for ribs and hanging chickens!
Thanks for the tips. I loved my PBC before making these mods. Now it is even more versatile because I can control the temperature better, and also keep the temp low for brisket.
I agree with the simplicity of this smoker. I also agree that minor modifications would put it in a class by itself. The grommet for a temperature probe I feel is necessary if a probe is touching metal it’s going to run hotter and not give you an accurate reading. I also feel a trap door down below to add smoke chips or extra charcoal if needed would also be a huge improvement. Currently if you have to add during the cooking process it’s a huge pain in the butt to remove everything and add stuff yes the half grate that they sell in “addition” rather than just give it to you in the beginning would alleviate this but only if you’re using the grate if you hang meat through there you still have to remove the meat to add stuff. So a trap door mod would be awesome if they added it in the future. I am going to try and do it myself after I research the best way to make a cut of that size + type of hinge then a way of finishing the edges to keep it airtight? If you figure it out before me let me know.
the temp gauges have been pretty accurate from my use of them. the gauge and the temp probes I have used ready pretty close to one another. Not looking for anything too precise... just a reading to let me know if it is way too cool or way too hot. The door I would be careful with... might create a bigger problem.
I just got one last week and did my first smoke on it last weekend (4 lb pork shoulder with a simple dry rub). It was my first time smoking with a real smoker (I'd bastardized my gas grill to make it smoke before, but it was a hassle and a lot of work to keep it running right and keep the temperature in the right range). Once it was lit and the meat was on, it stayed rock solid between 200 and 250 for 5 hours before the coals went out. All in all, it was an amazingly easy and fun experience, and it was some of the tastiest pork I've had (better than bacon!). Anyway, one thing that I didn't like was manually checking the temperature, so I wanted to add a temp gauge, but I'm debating between putting one on the lid vs on the side. I'm not anywhere near an expert and just learning as much as I can, but I was hoping to hear your reasoning for choosing the lid and what you might consider the benefits for either to be. Great video! I look forward to getting a lot better with this smoker and putting my first pork shoulder to shame.
Hi there... I chose the lid mainly because I did not want to put any holes in the main body of the smoker. I think either way is fine. I am sure there is some temperature change from top to bottom, but I just wanted some sort of sanity check on the temperature. I have put temperature probes in at the grate level and it reads pretty much the same as the gauge on the lid. thanks for checking out the video... Keegan
Thanks for the reply! Now I just need to figure out how to lower the temperature if I overshoot (tried hanging ribs last weekend but couldn't get it below about 300-325, so it cooked too fast and dried out)
You might want to check your vent setting ans make sure your lid is properly seated. I bent the lid lip and didn't notice it till I realized that the lid was open a crack... Once I figured out how to hook it; the lid closed with no problem. And I had to adjust the vent a bit as I am around 1700 feet up... HTH
Have you ever thought about adding three additional side tabs for holding a second, lower grate below the original grate? This would provide: 1) additional grate surface for smoking; 2) a lower grate shelf on which to place waterpans, dripping collection pans, etc. below the original grate. 3) a lower cooking level for searing and grilling closer to the coals; and 4) a shelf on which to place an aluminum disc, folded piece of aluminum foil or other diffuser to facilitate lower, slower, more indirect cooking. What do you think?
Jerry Percy I would like to add a diffuser plate of some sort to help more even cooking temps. i think that would help larger cuts of meat cook more uniformly
Seared and Smoked I agree the diffuser plate would do that; but even more important to me are at least three other things a second, lower grill grate would provide: 1-double the space to cook meat placed on the grates (when not hanging); 2-a place to put a water pan, dripping pans, etc. below meat cooking on the grate; and 3-a lower cooking level-closer to the coals- for searing and for cooking “hot and fast”.
I found out by accident that the three leg stand will hang upside down on the existing tabs, and you can slide the handles of the existing grate onto the circle part of the stand. This works if you have something else (like cinder blocks) to stand the cooker on.
Nice vid. Perfect mods on a great build ! Thanks for taking the time. Its alot of work filming , edit and posting. Enjoyed that watch. Congrats to the addition to your family. Thats a handful right there. Liked , subscribed and hit share bud !
I've had my PBC for a few months and have thought of adding a thermometer but really like your Weber Damper idea too. I'll be on Amazon as soon as I get to my office in the a.m. Thanks for your informative video.
After finding that my modifications failed to offer much benefits and instead made it more difficult to hold temperatures accurately, I actually tossed the whole thing in the Garage and bought a new one. Leaving it the way it comes from the factory is working MUCH BETTER. All I've added is a pitmaster IQ designed for the Pit Barrel Cooker. DON'T DRILL HOLES IN YOUR PERFECTLY GOOD BARREL.....
I have been more successful keeping my pbc temp lower by closing the vent in summer and using only 5 or 6 lit coals and using a half filled basket to reduce the fuel, air and rate the fire is able to spread. In winter I open the vent more to adjust for colder air fill the basket and light more coals. Just simple tricks to get you in your desired cooking zone. I do like the thermometer and air flow additions you added here though and have no issue adding those myself just to track what Temps works etc for reproducing successful results.
I have no problem with you doing mods. I just wish you would have expressed that the #PBC was designed to work the way it did. I got the impression from your voice that it was a fault. Thanks.
delsurf71 oh, that’s not the case... sorry if i gave that impression. i think it should come with a temp gauge somewhere on it, but other than that it’s great right out of the box
There is only my wife and I, so I usually only use one rebar for hanging meat. I use holes opposite of each other it so it goes right over the center of the barrel. First, I drilled a 13/64" hole just under one rebar hole. (That's the smallest hole that will still let me run my temp probe all the way through.) I took a 3/4" strip of sheet metal and bent one end around the rebar. Next, I bent a piece of the sheet metal strip in a square "U" shape, and drilled holes to slip the temp probe through. For my probe these holes were 11/64". Finally I bolted the "U" to the strip, located so the probe tip just comes to the grate. So now my probe just hangs under the rebar. Thus the wire" runs" under the rebar (out of the way) to the point where I want to see the temperature. BTW, I have noted a temp difference from the center to the outside of the barrel.
Seared and Smoked Hi Keegan, they have one listed on Amazon UK at £201.50 PRIME, but it has 'Batavia' on the side. Do you think it's a 'knock off'' or the 'genuine article/real McCoy' thanks
is it this setup... ua-cam.com/video/brFc5NIwzec/v-deo.html If so, not the same thing, but it could still work fine. If you really want a pit barrel, I would just get in touch with the company... I am sure they would ship you one. they have a reputation for awesome customer service
Next time just take your Uni Bit & lighty drill from the other side. It will debur the hole & get rid of all that metal in second's without wasting time & labor with a file. Just made a Weber/UDS myself. Look forward to a new smoker
thanks for the tip. a few other viewers had the same trick for me. sadly... i have not used a step bit since! I will definitely remember that if I use them again. thanks for watching and thanks for the tip!
Very nicely done. All of those things should come standard with the barrel! For those who don't understand, this is just a barrel; barrels are everywhere and they can be acquired for free!!! I own a farm and I could walk around the yard and see no less than 25 steel 55-gallon and 30-gallon barrels! As of today (6-16-2024), the 18.5" barrel is priced at: $399.99! $399.99 for a barrel! Again, the fact that these things were not included with the purchase and already installed is ridiculous! It's laughable! To make it even worse, the 22.5" is currently (6-16-2024) priced at: $499.99 and it does not come with any of these features either! A Weber 18" grill grate is currently (6-16-2024) priced at: $29.99 (Ace Hardware) and it's HINGED which would allow a person to drop more charcoal into the bottom without removing the entire grill rack to make such a simple move!!! Again, these things are laughable! These "barrels" are priced at least 60% too high!
The grommet, I would have placed it on the side of the barrel below the thermometer. Then I would have taped it with heat tape to the thermometer with the tip sticking out a bit. With the way you have it on the lid it’s an inconvenience taking the lid off and on. This unit wouldn’t work for me! Reference: I have 6 different types of barbecue units.
Everything can be modified...buy the base model and add things to it....the guy that builds them will like some of the ideas you come up with and incorporate them into his own build...just watch and see....ever buy a car and just leave it as is...or add a few extras that you like? Just sayn
if the magnets lose their sticky and If you get tired of buying replacements try using cork or a wooding dowel just a little wider than the holes cut and sanded into about one inch plugs which could have a chain around four inches attached to the pit so they don't get lost.
This is Joe a new subscriber could you tell me how far the rebar rods are apart outside to inside and what diameter are the holes that hold the rebar Joe thank you!
this grill is currently buried under snow in my outdoor storage bin, or I would gladly measure this for you. remind me in another month, and I should have better access
@Mike Jones, can you provide a pic of your smokestack and where you got it? I'm curious, would the Weber Damper Kit work the same, better or worse than the smokestack that you installed and are currently using?
Great video. I want to put a temp probe grommet in my Weber kettle but am worried about rust. Did the now exposed bare steel rust at all where you drilled? I imagine over time it’ll get that cancer bubble rust under the enamel like a car gets
jack p I’m sure it will have a little rust over time. I did not touch up the paint around the edges or anything. We will see how it goes.... i’ll prob buy another smoker to play with by then?
I see a whole post of people who are not able to drill a hole with confidence and these are people who buy these things. I find it funny that people will pay $300 plus for a garbage can with a few holes and a couple of pieces of rebar!
@@garysampson5258 You are right about the garbage can with holes but on the other hand this garbage can with holes does function well at smoking meat according to the dozens of reviews and videos that I've seen. I have been researching smokers/grills and have found that it is easy to spend twice the money on a smoker that is made of cheap thin metal with welds that leak.Which is probably why people have to obsess about temperature as much as they do. I like that the barrel delivers a nice smoke without the need for constant attention. My purpose is, so to speak, to eat the meat. I would also wonder if the installed thermometer and the small vent plate mounted on the lid would be of much utility. They did not look like quality components and both are sitting at the very top of the smoker which does require some interpretation.. Perhaps it is easier to simply check the temperature of meat as it hangs from the hook or sits on the rack with a quality digital thermometer. The coals will burn for seven hours and they will not object. I know that I could buy the parts and buy a recycled barrel (plus shipping) and install brackets and drill holes for mods. But I don't want to spend that kind of time. In short, if the smoker does its job, I can learn to adjust for the cook.I don't feel a need to save money by recreating something that works.
The PBC will definitely be my next cooker, I've heard nothing but good stuff about it! How much of a difference did the damper make? Great video! New sub here!
Grey County Grillin' Hi there! The damper has worked great for cooks where i want the temp a little higher. I was able to hold it close to 350 for chicken wings.... rendering some of the fat out for good crispy wings. I have enjoyed the grommet for the temperature probe too.
Good to hear! They seemed like some pretty awesome mods for a cooker that's pretty awesome to begin with. Thanks for getting back to me, I appreciate it.
I temp reading have been consistent and reliable from the top, but if I did it again... I would have drilled a hole in the side to make lid removal easier. I was just apprehensive in drilling the main barrel. Perhaps try to find a smaller grommet solution so the hole would not be too big as well.
How's the lid holding up after 4 years? I'm thinking the enamel removed when drilling the holes would expose the bare metal and provide a starting point for rust.
I have given this one to a friend, but if you keep it covered, it holds up well. I had no rust or very little on the inside of the lid. But... I did keep it covered when not in use.
I think you are fine to drill through the side too. I decided to make it on the lid though... just in case I really F'd it up... thinking I could get a new lid easier.
If the ribs are hanging until very tender, will they fall off? Would like to add hanging option. I plan to build my own, and add a fire box to control heat.
if you let them hang too long... they can fall off. often I use the 8 hooks to hold half racks, so they really have not chance of falling unless they are on there a very long time. I find 3.5-4 hrs does the trick for ribs on the PBC
Remember, this is not a smoker people!!! It is a cooker. It is designed to cook at higher temps for a reason. Brisket in 6 hours instead of 12. And just as good. No need for 3/2/1 ribs anymore. Why change something that works as designed? And a thermometer in the lid is pointless. If you are going to do it, it goes in the side just below grate level where the food cooks.
Lol good review ...I enjoy the PBS ..makes some of the great chicken and ribs anyone has had ( they say) ...my only down fall of your video ... damper / thermometer isn’t designed for the pit barrel smoker . The PBS is design to operate 250 -300 on its own ... but no doubt the additions may not effect it much ... but if you do not have one I’d get one ...
Tom Evans He is clearly obsessed with weber, all he had to do was remove 1 rebar to solve his problem. You only have to mod crap equipment the PBC needs no mods.
Do you ever have a problem with the meat burning at the bottom or falling off the hooks? About to buy one, but concerned about burn (and ability to do competition ribs) with the 18 inches of real estate you get or the hang down.
So, I have not had any problems with ribs falling off the hooks. A lot of times I will cut the racks in half and then hang them to completely avoid that issue. With 8 hooks, you can still do 4 racks that way. In a perfect world, I agree that more vertical space and rack space would be nice. I might bump up to a large drum smoker or large Weber Smokey Mountain at some point... too many options to choose from. You do get more charring with the PBC than a green egg or something like that for longer cooks, which I do not mind. Its different, but not in a bad way.
What temperature do you get with damper fully closed, and what temperature with the damper fully open? I find it really hard to get my PBC above 250 and so was thinking of doing this if it make a significant difference. Thank you
I have since moved on from the PBC, but from my memory, over 400 was pretty easy with everything wide open. I recommend lump charcoal as well, if you are not using that.
Love the video. I am considering purchasing this . I had a side smoker for years and I am looking for something different . One question . If I were to smoke something for eight to ten hours is it a pain to add charcoal or wood chips during the course of the day . I’ve been hearing that this cooker is meant for one temp.. if I wanted to go lower and slower could I do it ?? Thanks .
If you want to go closer to 200 F, then I would go with something else. It seems to want to stabilize closer to 275 F for me, with out messing with it. I do like the flavor a lot and its nice that it cooks things pretty fast. You can smoke ribs in about 3 hours from my experience so far. You can get it as hot as you want by cracking the lid or installing another vent like I did. But, going real low is probably more trouble than its worth with this smoker. I love my green egg for temps closer to the 225-250 F range.
Seared and Smoked Thanks for getting back to me. I'm just curious about your opinion on off set smokers? I had one for years I know they are not popular with legit cooks. I know you can buy gaskets and clamps to improve them . I was thinking of just getting a green egg . I love to smoke brisket and I heard it was good for that . Thanks for your time .
I do not have a strong opinion on the offsets.... I have never purchased one. I just hear they take more babysitting. I am sure if you pay up for a good one, they work fine. For the money, I would probably go with a XL green egg. I have a large and wish I had an XL. It does crank out amazing brisket and pulled pork.
Seared and Smoked ALRIGHT!!😂😂 . I think the green egg is out . With all the extras you need we are looking at well over two grand . Not ready for that yet . I think it’s going to be the Oklahoma joe reverse flow off set ( just waiting to hear from them on how thick the metal is on it ) or the pit barrel cooker . The barrel cooker looks so cool and interesting and the food looks like it comes out great on it . Apparently you can make a great brisket on it . What do you think . Ha ! Thanks for letting me bother you so much .
You will get similar readings either way, as I did do some testing on this. But I also did not want to drill into the side of the barrel... figured a lid would be easier to replace if needed.
Hello. I love my PBC, your Mods look great. I was just curious on the temp gauge I noticed you put it near the side. Is that because closer to the center would be too hot and it’s more accurate near the edge? Just curious. Thx.
I have not done any testing... but I think you would find the temperature pretty stable in the interior, when the lid has been on for a while. I mounted it towards the front for viewing purposes mainly, and centered between the rods, so they do not cause issues with each other. The grommet I mounted to the side, so it was also away from the rods. Seems to work fine, but I have not tested other locations.
Great work, but my only worry is this: I'd have drilled those holes elsewhere instead of over the barrel itself. Those tiny metal filings from the drilling will get all over and collect, and I'd hate to have them anywhere near food for safety's sake.
they all worked pretty good. I like the vent for more airflow / higher temps when needed. The temp gauge on top was consistent with a temperature probe I would put at grill grate level, so that worked well. Only think I would have changed is to use a different silicone port for the wireless temp probe, and put that through the side somehow. Not sure what that would be... but I found having the wires through the top to be kind of a pain.
Weber, Cuisinart, Mecco, CharBroil, Masterbuilt, and others make similar shaped water bullet smokers that are designed to be monitored and adjusted as you cook if desired. The Pit Barrel Cooker was conceived, developed, and marketed for NO monitoring and NO control. That is its entire purpose: No monitoring and no control yet good results on the cook. Any mod you make on the PBC negates the very purpose for which it was developed.
I see your side of things. I just like to play around with products. No different that my green egg... its awesome out of the box too, but there are always products or modifications to improve anything out of the box
D G ... No it’s pretty tight when closed. I find you do not need it open very much to boost the temperature. Usually just crack it 1/4 to 1/2 open and it gradually increases to 350 or higher
Hi. I ordered the same Weber part on Amazon (63030) and it is slightly curved rather than flat. Was this the same for you? If so did it prove to be an issue? John
The weber air damper is not needed. All you need to do is to take out a rod to get more air flow. Of course you your grate. Anyways they designed this cooker to be one temp no adjusting for low and slow base on your sea level!
Je P Uhh... perhaps PBC Co. decided not to add a damper to keep costs low. I can't see any reason not to make it more adjustable and versatile when higher temps are wanted. I'll be wearing out my DeWalt Cordless this weekend just as he did..!
I’m sure they made it for the busy person who doesn’t want to research technique and is intimidated by too many settings and options, especially if they’ve never owned or smoked before. There’s something nice about knowing you can buy a fool proof smoker that will give you excellent quality food with no knowledge or tinkering. Definitely a niche market for it.
Not what I am saying. They made it adjustable.. You can leave out one or both rods to make it hotter. And you can adjust the air intake by sliding it more open. Just not the Weber way of doing it but does the same thing!
I'm kinda surprised at a few comment I've read about not having good temp control with the PBC. It took me a while to get the vent right, but mine runs very consistant temps without mods. How many cooks did you do before the mods?
Not too many... probably 5. I did not have too many issues with temp control for smoking temperatures in the 250 range. The main reason I added the extra vent was to allow higher temp cooks with more control, vs cracking the lid. I like to cook chicken halves and chicken wings at higher temps to get more crispy skin. Nothing wrong with the PBC out of the box... just another option I wanted to play with.
If you are hanging your meats, then you can use a set of long tongs to drop a chunk of wood down into the coals gently. If you need to add charcoal during the cook, then you actually have to remove the meat and then put it back on. I do not add a lot of smoking wood during the cook, as the PBC has a pretty solid smoky flavor with the charcoal. I use lump charcoal and find I have better burn times with that over briquettes.
Just found this video today (6/4/2023), but what I do is add chunks of my preferred wood into the charcoal as I fill up the basket. Then if I want more smoke, I’ll add more wood during the cook by removing the grill and dropping more into the fire. I’ve only done 2-3 cooks using the grill. I’ll have to experiment with the hooks next.
I am posting this not to get on anyone's bad side but rather I don't want a novice coming out here thinking they bought a dysfunctional cooker.
Cooked and competed with the PBC for years. You guys keep treating this thing like a smoker. Temperature control is important ON A SMOKER. And yes, you need to ensure you don't get too hot ON A SMOKER.
The PBC is not a smoker. It's never been advertised as a smoker. The cooking environment is a smoke fog. I have made award winning brisket, ribs, and chicken with absolutely zero mods. Yes, a SMOKER that gets hot will dry out the meat and burn. In the PBC, it doesn't matter because unlike a smoker, you have a very uniform heat environment that is also very moist. Because of that, the temperature simply isn't important. The only way an PBC can get too hot is if the lid isn't seated correctly or the damper at the bottom is set open too far. Furthermore, because of the smoke coming from the drippings, you don't need wood. I have used wood three separate times and the difference wasn't different enough to matter.
Noah Glanville is an experienced BBQ man and if the PBC worked better with the mods recommended here and in other places, they would be on the unit. If you are getting bad results with the PBC out of the box, you are doing something wrong.
Once people go to a different fuel or deviate from the instructions and recipes on the PBC website, they trip over themselves and then blame the cooker. For example, butcher paper doesn't work very well on the PBC as it allows too much heat in during crutching and with no drippings, the environment is hot and dry. If you crutch with double foil and broth, you will place in the competition every single time. EVERY SINGLE TIME.
---off the soapbox
Thanks for the very insightful comment.
What's your take on using Royal oak instead of kingsford blue?
Truth, no mods neccessary..best chicken and ribs I've ever made...even compared to my big ass stick burner. Best cooker I own period.
@@topranked5465 Stick with KBB.
@@topranked5465 I tried other charcoals long ago and always come back to KIngsford Blue Bag. The reason is, as confirmed by Pit Barrel Cooker's earliest videos, the unit was specifically designed for Kingsford Blue Bag. The temperatures and vent settings are built around KBB. I am not saying you can't use other brands or whatever, but I am saying that the KBB is what the unit was designed for.
Interesting... i will be picking up the PBC for the lack of mods that this gentleman is adding to his pbc. Different strokes for different folks, but I believe the pbc was made for simplicity and ease of use. Setting it and forgetting it. Trusting the temperature it produces without having to adjust any vents or check pit temperatures. I hear it’s a rib making machine straight out of the box. Can’t wait to get one.
I just use foil around the rebar to keep the temp at 225 to 250. Putting a probe through the existing hole works good. Putting the weber vent on top is cool, but if I need that much heat I'll use something else- like a weber.
Very useful and informative video. I prefer the grommet at the side top then I can move the lid more freely without disturbing the thermometer
If I had to do it over again, I might have put the grommet in the side as well. thanks for watching
To each their own, I would only added the Temp. gauge but that's me. I do like your ideas.
I personally thought the damper was a dumb idea, but the temp gauge for sure👌
Your ideas are great but I wouldn’t have drilled unnecessary hole to insert thermometer reader. Instead use the existing holes that support the rebar.
I actually might drill another hole in the side at some point for a different grommet setup. Kind of wish I would have done that originally.
My thoughts exactly!
@@Searedandsmoked now you have to deal with it every time you open lid...
I think the damper is a good idea. On my 55 gallon UDS I made one from an aluminum pot lid. With the magnets you can now shut the smoker down for quicker shut down and sparing charcoal.
I love my PBC as well but had the same gripe about temp control. My solution for that was a BBQ guru. All you do is set it for whatever temp you want and walk away. They make a fitting that goes inside the PBC and the fitting neck stick out from the intake. Works perfectly and the smoker stays within 10 degrees of whatever temp you set it at. That's the only l mod I needed since I also use a wireless digital thermometer.
Lekan Oyefeso yeah.... those work great. i have one of those and a flame boss as well that i use on my green egg... i have not rigged it up on the pbc yet. have you found that it burns longer with the controller? i got about 10-11 hours with out one so far
Seared and Smoked It does burn a bit longer when set at lower temps, which is nice when doing a brisket at 250 or so. I've definitely noticed that the food I make turns out much better with consistent cooking temps. Briskets are absolutely amazing!!
I just added a party q to my pit barrel. It works great. made some ribs at 275. Once the ribs were done I let it run just to see what would happen. I started the ribs about noon, they were done about 430. It was still holding 275 when I went to bed at 1130. I shut it down after that.
Duane Wilson
Did you have to make a mod to get the Party Q to fit?
Lekan Oyefeso
Did you have to make any mods to get the guru to fit? Would you mind sending a pic
I have the same smoker, I did use your idea for the magnets which I think work well to help fine tune my temps.
hey nice modifications for the PBC, I would´ve recommend to drill the hole for the probes on the side of the pit (not on the lid), this way, everytime u want to check your meat you dont have to take to probes off before lifting the lid. Just a thought. Nice video!
Thanks! I wrestled with that decision for a while. The main reason I chose to go with the lid in the end was lack of confidence in what I was doing... so I figured it would be easier to find a replacement lid if I really screwed it up... lol.. but I totally agree with you on the body being a more ideal placement
Seared and Smoked looking fwd for more of your videos Sir, greentings from Mexico.
Cant you use the holes where the rebar is at for your probe? instead of drilling holes in it ?
@@kidhiguera Saludos, en donde estas ? Yo estoy en Autlan JAL.
@@JP-pl9mv Sinaloa!
Just got my pbc, was wondering what kind of mods I could do to be able to control temperature easier. Subbed. Great vid.
Its a fun toy... so far I like it for hanging half chickens the best. Ribs pretty damn tasty for a 3-3.5 hr cook too. Thanks for checking out the video
Now let me know probably cause I just got one today did you f it by changing it
I have done any mods yet (someone else did a temp probe in the lid before my dad acquired it and then I inherited it). I would like a better method for adding wood (I like my stuff smoked) and I don’t like how high the temp tends to spike if you open the lid for a while to add wood. I’m liking the idea of the magnets. When I’m using the grill to smoke say a Pork Butt, that’s a perfect low cost addition to help control temp. Also, I’m trying to figure out how to have better inlet control. Maybe a giant magnet? 😂
@NateBedair I like the idea of adding more wood and coal from the side without cracking the lid thus was thing of cutting an piece of the side and adding an hinge as an entry to add wood when desired instead of taking off the grill when smoking.
You can also shave down a win cork to plug one of the bar holes
That's a nifty trick. I have heard of people covering them with magnets. But my lady has been saving wine corks for awhile and I'm sure she won't notice if a few go missing. Haha. I just got one and am hoping to do my first cook in a few days.
Nice mods. I like the grommet for probes. Next time after you have drilled your holes-flip the lid over and run your step drill through the backside-this might remove the burrs quickly and easily-still will have to do some fine sanding but it should remove most of it.
qwesthunter at R shack BBQ Ahhh... that’s a good tip... I knew there must have been an easier way. I made that too much work! Thanks for checking out the video
@@Searedandsmoked why didnt use just use one of the rebar holes to run ur wires instead of drilling an exta hole on ur lid
Lupe Martinez 123 I found it kind of a pain to have the wire and probe through the rebar holes. I like the hole in the top, as the probe stays out of way of everything... or a hole in the side would have been fine too.
Good, it wasn’t just me wanting those features. They need to build in those improvements at the factory! Thx for sharing.
After 29 different prototypes, I don't think "the man" over at PBC gives two shits about having a temp gauge and air vent on the lid. It was designed for SIMPLICITY.
I like that Weber vent on top, and am surprised this doesn't come stock with one of their own.
Nice modifications no doubt 👍, but I got the Pit Barrel because I didn't want to have to worry about dampers and temperature control lol. So for me I like the just put it in and forget about it. I will be getting some magnets though, that's a nice hack I hadn't thought of.
I believe the PBCworks fantastic just the way it comes, if you’re going to start adding his features, you’re better off just getting a Weber
Just experimenting... I know people love this cooker... not meant to offend anyone
Really awesome mods! I've had this cooker for a few years now and I plan to make these mods soon. Thanks for the video! I love your channel
Thanks Cory... have fun with that PBC!
EXACTLY what I had planned for mine.Perfect video for me to come across
I did a brisket on my PBC for my first cook yesterday and the results were fantastic! I did install a similar thermometer to the one you put on. I did a lot of research on this cooker over the last 3 years and while I understand the simplicity of the design, and how the instructions (and following them) will be all you need, knowing the internal temps did help me to move the bottom vent around a little. I think it's more a case of not wanting to just leave the thing alone!
I am interested in the Weber vent you installed on the top. With the understanding that this cooker is not a true smoker in the literal sense, I would think that venting the smoke out of the top to any degree would further deplete the available smoke an cutting it off before it gets a chance to waft around the meat a little more. Maybe having the vent on the side would be a better option, if it's necessary at all? I'm pretty happy with my results and I'll probably skip the added vent but I really enjoyed your video! Thanks for doing it.
Yeah, I would only add the vent on top if you want to get temps higher. I never really use the vent when doing low and slow stuff. Mainly use it when I am hanging chickens and want to get more air flow in there. It's a great cooker with out the modification. Love it for ribs and hanging chickens!
Thanks for the tips. I loved my PBC before making these mods. Now it is even more versatile because I can control the temperature better, and also keep the temp low for brisket.
I agree with the simplicity of this smoker. I also agree that minor modifications would put it in a class by itself. The grommet for a temperature probe I feel is necessary if a probe is touching metal it’s going to run hotter and not give you an accurate reading. I also feel a trap door down below to add smoke chips or extra charcoal if needed would also be a huge improvement. Currently if you have to add during the cooking process it’s a huge pain in the butt to remove everything and add stuff yes the half grate that they sell in “addition” rather than just give it to you in the beginning would alleviate this but only if you’re using the grate if you hang meat through there you still have to remove the meat to add stuff. So a trap door mod would be awesome if they added it in the future. I am going to try and do it myself after I research the best way to make a cut of that size + type of hinge then a way of finishing the edges to keep it airtight? If you figure it out before me let me know.
the temp gauges have been pretty accurate from my use of them. the gauge and the temp probes I have used ready pretty close to one another. Not looking for anything too precise... just a reading to let me know if it is way too cool or way too hot. The door I would be careful with... might create a bigger problem.
I just got one last week and did my first smoke on it last weekend (4 lb pork shoulder with a simple dry rub). It was my first time smoking with a real smoker (I'd bastardized my gas grill to make it smoke before, but it was a hassle and a lot of work to keep it running right and keep the temperature in the right range). Once it was lit and the meat was on, it stayed rock solid between 200 and 250 for 5 hours before the coals went out. All in all, it was an amazingly easy and fun experience, and it was some of the tastiest pork I've had (better than bacon!).
Anyway, one thing that I didn't like was manually checking the temperature, so I wanted to add a temp gauge, but I'm debating between putting one on the lid vs on the side. I'm not anywhere near an expert and just learning as much as I can, but I was hoping to hear your reasoning for choosing the lid and what you might consider the benefits for either to be.
Great video! I look forward to getting a lot better with this smoker and putting my first pork shoulder to shame.
Hi there... I chose the lid mainly because I did not want to put any holes in the main body of the smoker. I think either way is fine. I am sure there is some temperature change from top to bottom, but I just wanted some sort of sanity check on the temperature. I have put temperature probes in at the grate level and it reads pretty much the same as the gauge on the lid.
thanks for checking out the video... Keegan
Thanks for the reply!
Now I just need to figure out how to lower the temperature if I overshoot (tried hanging ribs last weekend but couldn't get it below about 300-325, so it cooked too fast and dried out)
You might want to check your vent setting ans make sure your lid is properly seated. I bent the lid lip and didn't notice it till I realized that the lid was open a crack... Once I figured out how to hook it; the lid closed with no problem. And I had to adjust the vent a bit as I am around 1700 feet up... HTH
Have you ever thought about adding three additional side tabs for holding a second, lower grate below the original grate? This would provide:
1) additional grate surface for smoking;
2) a lower grate shelf on which to place waterpans, dripping collection pans, etc. below the original grate.
3) a lower cooking level for searing and grilling closer to the coals; and
4) a shelf on which to place an aluminum disc, folded piece of aluminum foil or other diffuser to facilitate lower, slower, more indirect cooking.
What do you think?
Jerry Percy I would like to add a diffuser plate of some sort to help more even cooking temps. i think that would help larger cuts of meat cook more uniformly
Seared and Smoked
I agree the diffuser plate would do that; but even more important to me are at least three other things a second, lower grill grate would provide:
1-double the space to cook meat placed on the grates (when not hanging);
2-a place to put a water pan, dripping pans, etc. below meat cooking on the grate; and
3-a lower cooking level-closer to the coals- for searing and for cooking “hot and fast”.
I found out by accident that the three leg stand will hang upside down on the existing tabs, and you can slide the handles of the existing grate onto the circle part of the stand. This works if you have something else (like cinder blocks) to stand the cooker on.
Veddy interesting.
Thank you, Nathan!
Backyard bbq beast. Love it man.
thanks man.... have a good day!
Thank you for the video I found out some things and I am going to upgrade my barrel cooker thank you again
charles plummer no problem... glad you found it useful
Cheers from Council Bluffs! Thanks for the video
right on! have a cold one for me out there in CB!
Thanks for that update! I just ordered my Pit Barrel Smoker!
Nice vid. Perfect mods on a great build !
Thanks for taking the time.
Its alot of work filming , edit and posting.
Enjoyed that watch. Congrats to the addition to your family. Thats a handful right there.
Liked , subscribed and hit share bud !
Thanks for checking out the video! ... have a good one!
@@Searedandsmoked will do thanks !
Have a great summer !
Keep on smoking !
All the best
I've had my PBC for a few months and have thought of adding a thermometer but really like your Weber Damper idea too. I'll be on Amazon as soon as I get to my office in the a.m.
Thanks for your informative video.
Warren Pouyer no problem... i’m glad you found some useful ideas. i’ve really enjoyed the damper... great for a controlled temperature boost
After finding that my modifications failed to offer much benefits and instead made it more difficult to hold temperatures accurately, I actually tossed the whole thing in the Garage and bought a new one. Leaving it the way it comes from the factory is working MUCH BETTER. All I've added is a pitmaster IQ designed for the Pit Barrel Cooker. DON'T DRILL HOLES IN YOUR PERFECTLY GOOD BARREL.....
If you use the step bit from the back side, it will debur the hole.
Great ideas am going 2 do this with min. As it runs about 350 with vent closed at bottom
I had this problem to the barrel was out of shape do your measurements and or call pbc
I have been more successful keeping my pbc temp lower by closing the vent in summer and using only 5 or 6 lit coals and using a half filled basket to reduce the fuel, air and rate the fire is able to spread. In winter I open the vent more to adjust for colder air fill the basket and light more coals. Just simple tricks to get you in your desired cooking zone. I do like the thermometer and air flow additions you added here though and have no issue adding those myself just to track what Temps works etc for reproducing successful results.
Hey bro that is some great ideas and mods. I appreciate you sharing them.
I put my thermometer on the outside right above the cooking grate area.
Also a good choice. Looking back... I might have done it differently? Nice to know the temperature either way
Good ideas for a barrel cooker smoker.
thanks for watching!
Nice job just what those things need. And you got a new subscriber 👍👍🔥🍗
Why break it when it’s not broken. It works perfect the way it is designed
I have no problem with you doing mods. I just wish you would have expressed that the #PBC was designed to work the way it did. I got the impression from your voice that it was a fault. Thanks.
delsurf71 oh, that’s not the case... sorry if i gave that impression. i think it should come with a temp gauge somewhere on it, but other than that it’s great right out of the box
I run my probes through the re-bar holes and attach it to the grate so I get actual temp reading where my meat is, or the re-bar. Works great.
Frank A Yup.... I do the same thing... with the grommet hole. Nice little smoker for the money
There is only my wife and I, so I usually only use one rebar for hanging meat. I use holes opposite of each other it so it goes right over the center of the barrel.
First, I drilled a 13/64" hole just under one rebar hole. (That's the smallest hole that will still let me run my temp probe all the way through.) I took a 3/4" strip of sheet metal and bent one end around the rebar. Next, I bent a piece of the sheet metal strip in a square "U" shape, and drilled holes to slip the temp probe through. For my probe these holes were 11/64". Finally I bolted the "U" to the strip, located so the probe tip just comes to the grate. So now my probe just hangs under the rebar. Thus the wire" runs" under the rebar (out of the way) to the point where I want to see the temperature. BTW, I have noted a temp difference from the center to the outside of the barrel.
Wish they had a UK supplier. Great video as always.
How is amazon shipping to the UK? They sell on there. Its a pretty good unit for the money. Still love the green egg the best.
Seared and Smoked Hi Keegan, they have one listed on Amazon UK at £201.50 PRIME, but it has 'Batavia' on the side. Do you think it's a 'knock off'' or the 'genuine article/real McCoy' thanks
is it this setup... ua-cam.com/video/brFc5NIwzec/v-deo.html If so, not the same thing, but it could still work fine. If you really want a pit barrel, I would just get in touch with the company... I am sure they would ship you one. they have a reputation for awesome customer service
Seared and Smoked okay, thank you
I got one last week from a garden supplies co in the UK, cheaper than Amazon!
Next time just take your Uni Bit & lighty drill from the other side. It will debur the hole & get rid of all that metal in second's without wasting time & labor with a file. Just made a Weber/UDS myself. Look forward to a new smoker
Awesome! Glad I did some research and found you......nice vid. What size bits used for vent and temp gauge?
I know this is an older video but if you use the same step bit on the back side, it completely deburrs the holes quickly and easily.
thanks for the tip. a few other viewers had the same trick for me. sadly... i have not used a step bit since! I will definitely remember that if I use them again. thanks for watching and thanks for the tip!
Very nicely done.
All of those things should come standard with the barrel!
For those who don't understand, this is just a barrel; barrels are everywhere and they can be acquired for free!!! I own a farm and I could walk around the yard and see no less than 25 steel 55-gallon and 30-gallon barrels!
As of today (6-16-2024), the 18.5" barrel is priced at: $399.99!
$399.99 for a barrel!
Again, the fact that these things were not included with the purchase and already installed is ridiculous! It's laughable!
To make it even worse, the 22.5" is currently (6-16-2024) priced at: $499.99 and it does not come with any of these features either!
A Weber 18" grill grate is currently (6-16-2024) priced at: $29.99 (Ace Hardware) and it's HINGED which would allow a person to drop more charcoal into the bottom without removing the entire grill rack to make such a simple move!!!
Again, these things are laughable!
These "barrels" are priced at least 60% too high!
i definitely agree with some of that... a few bells and whistles just make it more fun and usable too
The grommet, I would have placed it on the side of the barrel below the thermometer. Then I would have taped it with heat tape to the thermometer with the tip sticking out a bit. With the way you have it on the lid it’s an inconvenience taking the lid off and on. This unit wouldn’t work for me! Reference: I have 6 different types of barbecue units.
#900!!! Ok... I thought I was the only one crazy enough to modify the PBC! Welcome to the Club! Nicely done!
yeah... I am waiting for the smack down from the PBC community... thanks for checking it out!
Everything can be modified...buy the base model and add things to it....the guy that builds them will like some of the ideas you come up with and incorporate them into his own build...just watch and see....ever buy a car and just leave it as is...or add a few extras that you like? Just sayn
Norm Dryden ua-cam.com/video/seBbz4hw76I/v-deo.html
if the magnets lose their sticky and If you get tired of buying replacements try using cork or a wooding dowel just a little wider than the holes cut and sanded into about one inch plugs which could have a chain around four inches attached to the pit so they don't get lost.
that's a good idea... just attach them to the handles then, right?
@@Searedandsmoked handles or drill small holes for short nut and bolts somewhere near the holes so the chains don't have to be to long
This is Joe a new subscriber could you tell me how far the rebar rods are apart outside to inside and what diameter are the holes that hold the rebar Joe thank you!
this grill is currently buried under snow in my outdoor storage bin, or I would gladly measure this for you. remind me in another month, and I should have better access
Mine looks like yours a little bit except I have 2 racks and a smoke stake on top.
@Mike Jones, can you provide a pic of your smokestack and where you got it? I'm curious, would the Weber Damper Kit work the same, better or worse than the smokestack that you installed and are currently using?
Great video. I want to put a temp probe grommet in my Weber kettle but am worried about rust. Did the now exposed bare steel rust at all where you drilled? I imagine over time it’ll get that cancer bubble rust under the enamel like a car gets
jack p I’m sure it will have a little rust over time. I did not touch up the paint around the edges or anything. We will see how it goes.... i’ll prob buy another smoker to play with by then?
It's a simple matter to touch up the paint.
I see a whole post of people who are not able to drill a hole with confidence and these are people who buy these things. I find it funny that people will pay $300 plus for a garbage can with a few holes and a couple of pieces of rebar!
Actually, more pathetic than funny.
@@garysampson5258 You are right about the garbage can with holes but on the other hand this garbage can with holes does function well at smoking meat according to the dozens of reviews and videos that I've seen. I have been researching smokers/grills and have found that it is easy to spend twice the money on a smoker that is made of cheap thin metal with welds that leak.Which is probably why people have to obsess about temperature as much as they do. I like that the barrel delivers a nice smoke without the need for constant attention. My purpose is, so to speak, to eat the meat.
I would also wonder if the installed thermometer and the small vent plate mounted on the lid would be of much utility. They did not look like quality components and both are sitting at the very top of the smoker which does require some interpretation.. Perhaps it is easier to simply check the temperature of meat as it hangs from the hook or sits on the rack with a quality digital thermometer. The coals will burn for seven hours and they will not object.
I know that I could buy the parts and buy a recycled barrel (plus shipping) and install brackets and drill holes for mods. But I don't want to spend that kind of time.
In short, if the smoker does its job, I can learn to adjust for the cook.I don't feel a need to save money by recreating something that works.
The PBC will definitely be my next cooker, I've heard nothing but good stuff about it! How much of a difference did the damper make? Great video! New sub here!
Grey County Grillin' Hi there! The damper has worked great for cooks where i want the temp a little higher. I was able to hold it close to 350 for chicken wings.... rendering some of the fat out for good crispy wings. I have enjoyed the grommet for the temperature probe too.
Good to hear! They seemed like some pretty awesome mods for a cooker that's pretty awesome to begin with. Thanks for getting back to me, I appreciate it.
22.5 wsm xxl bge like my wsm been running great for yrs
word.... I got a large egg... and definitely want a bigger one at some point
I like the rebar idea. How big the hole for rebar, one inch?
Sorry for late reply.... those holes are just the standard holes that come with the Pit Barrel Cooker. The holes are closer to 3/4" I believe
Great Mods, I think i would rather have the Groumit on the side and temp in the top and the bottom....
I temp reading have been consistent and reliable from the top, but if I did it again... I would have drilled a hole in the side to make lid removal easier. I was just apprehensive in drilling the main barrel. Perhaps try to find a smaller grommet solution so the hole would not be too big as well.
Easy way to remove the burrs. After drilling holes turn lid over and drill and burrs come off easy
great tip... I few of you have had that same great advice... I know for next time!
Your the little boy on the news with your face painting saying I like turtles 😂 now he likes chicken 😂 sorry 😅 great video
Great video!
Glad you enjoyed it! Thanks for watching
How's the lid holding up after 4 years? I'm thinking the enamel removed when drilling the holes would expose the bare metal and provide a starting point for rust.
I have given this one to a friend, but if you keep it covered, it holds up well. I had no rust or very little on the inside of the lid. But... I did keep it covered when not in use.
You can buy a small can of high temp bbq paint, black and just touch up the bare metal that is exposed. Holds up very well.
It would make more sense to add the probe hole to the side I think. Maybe it is more difficult with the side not being flat?
I think you are fine to drill through the side too. I decided to make it on the lid though... just in case I really F'd it up... thinking I could get a new lid easier.
@@Searedandsmoked probably a smart plan, 😂
Brilliant
How accurate is the Temp gauge placed on the lid?
better than the magnets and cheaper... use aluminum foil to plug the vent holes on the top
Like your video. Very good ideas.
thanks... i appreciate you checking out my channel
If the ribs are hanging until very tender, will they fall off? Would like to add hanging option. I plan to build my own, and add a fire box to control heat.
if you let them hang too long... they can fall off. often I use the 8 hooks to hold half racks, so they really have not chance of falling unless they are on there a very long time. I find 3.5-4 hrs does the trick for ribs on the PBC
Put the grommet in the side of the barrel. Then you can take the lid off and on leaving the temp probe alone.'
Hello what about adding wheels to it
Good job
Remember, this is not a smoker people!!! It is a cooker. It is designed to cook at higher temps for a reason. Brisket in 6 hours instead of 12. And just as good. No need for 3/2/1 ribs anymore. Why change something that works as designed? And a thermometer in the lid is pointless. If you are going to do it, it goes in the side just below grate level where the food cooks.
A lot of work for the price of the unit! It should have been included.
Lol good review ...I enjoy the PBS ..makes some of the great chicken and ribs anyone has had ( they say) ...my only down fall of your video ... damper / thermometer isn’t designed for the pit barrel smoker . The PBS is design to operate 250 -300 on its own ... but no doubt the additions may not effect it much ... but if you do not have one I’d get one ...
Not to be negative, but these modifications were completely unnecessary. Probably should have purchased another smoker.
Tom Evans He is clearly obsessed with weber, all he had to do was remove 1 rebar to solve his problem. You only have to mod crap equipment the PBC needs no mods.
Some people just like modding. Nothing broke the bank either
Let me Guess Tom, you drive a BMW, don't you?
Pit Barrel Cookers work perfect right from when you unbox it, if it’s not broke why fix it?
@@kyiaboy it runs hot, if you want top notch Brisket then 250 is your target temp. I'll be buying those magnets, thats as far as I'm going to go.
What about a water pan? Did you add that?
I never added a water pan when using it. I no longer have this grill, but I was always impressed how moist things stayed in the barrel.
Nice. I’m just to scared to do it myself. Lol. Nice though.
It’s more than $20.00 dollars for the parts. What was the cost for the drill bits?
great Job!:)
Going to try vent open the next time we have steak....Thanks. (on my PBC)
Do you ever have a problem with the meat burning at the bottom or falling off the hooks? About to buy one, but concerned about burn (and ability to do competition ribs) with the 18 inches of real estate you get or the hang down.
So, I have not had any problems with ribs falling off the hooks. A lot of times I will cut the racks in half and then hang them to completely avoid that issue. With 8 hooks, you can still do 4 racks that way. In a perfect world, I agree that more vertical space and rack space would be nice. I might bump up to a large drum smoker or large Weber Smokey Mountain at some point... too many options to choose from. You do get more charring with the PBC than a green egg or something like that for longer cooks, which I do not mind. Its different, but not in a bad way.
What temperature do you get with damper fully closed, and what temperature with the damper fully open? I find it really hard to get my PBC above 250 and so was thinking of doing this if it make a significant difference. Thank you
I have since moved on from the PBC, but from my memory, over 400 was pretty easy with everything wide open. I recommend lump charcoal as well, if you are not using that.
Love the video. I am considering purchasing this . I had a side smoker for years and I am looking for something different . One question . If I were to smoke something for eight to ten hours is it a pain to add charcoal or wood chips during the course of the day . I’ve been hearing that this cooker is meant for one temp.. if I wanted to go lower and slower could I do it ?? Thanks .
If you want to go closer to 200 F, then I would go with something else. It seems to want to stabilize closer to 275 F for me, with out messing with it. I do like the flavor a lot and its nice that it cooks things pretty fast. You can smoke ribs in about 3 hours from my experience so far. You can get it as hot as you want by cracking the lid or installing another vent like I did. But, going real low is probably more trouble than its worth with this smoker. I love my green egg for temps closer to the 225-250 F range.
Seared and Smoked Thanks for getting back to me. I'm just curious about your opinion on off set smokers? I had one for years I know they are not popular with legit cooks. I know you can buy gaskets and clamps to improve them . I was thinking of just getting a green egg . I love to smoke brisket and I heard it was good for that . Thanks for your time .
I do not have a strong opinion on the offsets.... I have never purchased one. I just hear they take more babysitting. I am sure if you pay up for a good one, they work fine. For the money, I would probably go with a XL green egg. I have a large and wish I had an XL. It does crank out amazing brisket and pulled pork.
Seared and Smoked ALRIGHT!!😂😂 . I think the green egg is out . With all the extras you need we are looking at well over two grand . Not ready for that yet . I think it’s going to be the Oklahoma joe reverse flow off set ( just waiting to hear from them on how thick the metal is on it ) or the pit barrel cooker . The barrel cooker looks so cool and interesting and the food looks like it comes out great on it . Apparently you can make a great brisket on it . What do you think . Ha ! Thanks for letting me bother you so much .
Why is the thermometer mounted on the lid and not side of the barrel like the competitors barrel grill?
You will get similar readings either way, as I did do some testing on this. But I also did not want to drill into the side of the barrel... figured a lid would be easier to replace if needed.
I started to build one from scratch, did you paint the inside of the barrel? What did you use to cure the inside ??
Luis Lopez This is a prebuilt unit, so no painting or curing inside needed.
Crispy Wings brine them. No drilling required. Looks nice though.
Bird booster is the shit. Check it out. It's a great brine.
Hello. I love my PBC, your Mods look great. I was just curious on the temp gauge I noticed you put it near the side. Is that because closer to the center would be too hot and it’s more accurate near the edge? Just curious. Thx.
I have not done any testing... but I think you would find the temperature pretty stable in the interior, when the lid has been on for a while. I mounted it towards the front for viewing purposes mainly, and centered between the rods, so they do not cause issues with each other. The grommet I mounted to the side, so it was also away from the rods. Seems to work fine, but I have not tested other locations.
Great work, but my only worry is this: I'd have drilled those holes elsewhere instead of over the barrel itself. Those tiny metal filings from the drilling will get all over and collect, and I'd hate to have them anywhere near food for safety's sake.
I definitely tried to vacuum things thoroughly afterwards, that is for sure
How did the mods work? Didn't see a follow up video.
they all worked pretty good. I like the vent for more airflow / higher temps when needed. The temp gauge on top was consistent with a temperature probe I would put at grill grate level, so that worked well. Only think I would have changed is to use a different silicone port for the wireless temp probe, and put that through the side somehow. Not sure what that would be... but I found having the wires through the top to be kind of a pain.
Weber, Cuisinart, Mecco, CharBroil, Masterbuilt, and others make similar shaped water bullet smokers that are designed to be monitored and adjusted as you cook if desired. The Pit Barrel Cooker was conceived, developed, and marketed for NO monitoring and NO control. That is its entire purpose: No monitoring and no control yet good results on the cook. Any mod you make on the PBC negates the very purpose for which it was developed.
I see your side of things. I just like to play around with products. No different that my green egg... its awesome out of the box too, but there are always products or modifications to improve anything out of the box
How did you attach the Weber air damper?
ccourcha Hi there... the damper came with nuts and bolts so after you get a hole drilled you are good to go!
What about putting it on wheels?
so... northern tool has a nice dolly for this... I think you can check it out here ua-cam.com/video/mk4qT-6_Sho/v-deo.html
Did you encounter any smoke leakage from the damper?
D G ... No it’s pretty tight when closed. I find you do not need it open very much to boost the temperature. Usually just crack it 1/4 to 1/2 open and it gradually increases to 350 or higher
You can't fix perfect
Hi. I ordered the same Weber part on Amazon (63030) and it is slightly curved rather than flat. Was this the same for you? If so did it prove to be an issue? John
I think the vent was slightly curved when I got it. Pretty sure I hammered it flat before attaching.
How much was the smoker? Amazon is not showing the price.
the pit barrel is now $350
curious as where you got magnets?
those were just an amazon purchase
Welcome
I thought you were going to drill the probe gromit hole on the side at grate level.
i did not want to cut into the main body. figured if I messed up the lid it would be easier to replace
The weber air damper is not needed. All you need to do is to take out a rod to get more air flow. Of course you your grate. Anyways they designed this cooker to be one temp no adjusting for low and slow base on your sea level!
Je P Uhh... perhaps PBC Co. decided not to add a damper to keep costs low. I can't see any reason not to make it more adjustable and versatile when higher temps are wanted. I'll be wearing out my DeWalt Cordless this weekend just as he did..!
I’m sure they made it for the busy person who doesn’t want to research technique and is intimidated by too many settings and options, especially if they’ve never owned or smoked before. There’s something nice about knowing you can buy a fool proof smoker that will give you excellent quality food with no knowledge or tinkering. Definitely a niche market for it.
Not what I am saying. They made it adjustable.. You can leave out one or both rods to make it hotter. And you can adjust the air intake by sliding it more open. Just not the Weber way of doing it but does the same thing!
If you take out both of the rods, what do you intend to hang the meat on?
because at 9:45 he talked about chicken wings and not getting hot enough. He's not going to hang chicken wings.
I would agree with you 100% it is a chicken cooking machine
I have not done 4 chickens at once yet.... but I should!
I'm kinda surprised at a few comment I've read about not having good temp control with the PBC. It took me a while to get the vent right, but mine runs very consistant temps without mods. How many cooks did you do before the mods?
Not too many... probably 5. I did not have too many issues with temp control for smoking temperatures in the 250 range. The main reason I added the extra vent was to allow higher temp cooks with more control, vs cracking the lid. I like to cook chicken halves and chicken wings at higher temps to get more crispy skin. Nothing wrong with the PBC out of the box... just another option I wanted to play with.
What happened with the Bronco Pro?
still going strong. I have not made any new videos lately with it. still love it though. my favorite for wings these days
When smoking brisket etc. How do you add woods etc
If you are hanging your meats, then you can use a set of long tongs to drop a chunk of wood down into the coals gently. If you need to add charcoal during the cook, then you actually have to remove the meat and then put it back on. I do not add a lot of smoking wood during the cook, as the PBC has a pretty solid smoky flavor with the charcoal. I use lump charcoal and find I have better burn times with that over briquettes.
Patrick I've run this cooking a 13lb packer no need to refuel. It motors around 275 all day no mods needed
Just found this video today (6/4/2023), but what I do is add chunks of my preferred wood into the charcoal as I fill up the basket. Then if I want more smoke, I’ll add more wood during the cook by removing the grill and dropping more into the fire. I’ve only done 2-3 cooks using the grill. I’ll have to experiment with the hooks next.
pbc have been engineered for the holes that are on it now, how much change or control do u get from the weber device?
MrViking1969 It just allows me to bump the air flow and temperature up. So, i mainly use it to get crispier chicken skin when hanging half chickens