WSM Hanging System from the Pit Barrel Cooker Company
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- Опубліковано 14 жов 2024
- Featured in the video is the new WSM Hanger System from the Pit Barrel Cooker Company for the 18” WSM.
WSM Hanger System
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Original Pit Barrel Cooker
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Weber Smokey Mountain Cooker - 18.5”
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For more on the WSM Hanging System check out this video by Mad Horse BBQ:
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I really appreciate the edits in all your videos, but this one was so awesome 😂 loved the pit fighter bit 👏
That’s awesome - the versatility of the hanging system.
I would add the Firedial and Cajun Bandit stacker. Ruben from The Mad Swine Backyard Barbeque also added ceramic plates on top of the charcoal ring to cut out direct grease contact with fire.
Interesting
The Pit Barrel Cooker is amazing. That WSM system looks very cool. Very good review brother. Nice job. -Josh (video game was awesome)
Love this! May be buying it for my WSM!
A hanging rack is definitely one of my top 5 mods for a WSM. Well worth having.
I accidentally removed your reply about purchasing the hanger. Sorry! Idk what happened.
I think if you were planning on doing whole chickens it’s worth it. You can easily split chicken though w/ just the hooks. Personally, I like split-second better because it’s easier to season and it cooks more evenly. Just my two cents.
@@RaleighSmoke Sounds good and thx for the quick reply!
Very Kool!!! Thanks 😁👍👍. Unfortunately…. My WSM hasn’t seen a spark since I got the offset 😢. I can’t help it- just so much more fun with offset !! Thanks again!👍👍
Lol! I still love the ease and simplicity of the WSM & PBC, so I they get some use now and again. Plus, they’re both better at making [Carolina] barbecue than the offset. Thanks fo watching!
@@RaleighSmoke you gonna have to show me that! Blind taste test 😁👍👍. Running the stock charcoal plate next to baffle in Wrangler with 275 @ grate gives pretty amazing ribs. Discovered that I get some char and the fat dripping on plate adds flavors I believe. Took my rib game up a notch 😁👍👍
If you had the lid and the kit is this something you could sit on top of the rebar in the pit barrel to double capacity? I don’t know if the lid would fit, or if the rack would sit still on the rebar but I would be interested in that to make a double decker approach on the Pit barrel cooker.
you got a vid on the peruvian chicken? That made me curious.
Sure do!
ua-cam.com/video/g-0nxWjInOw/v-deo.html
Did you have to cut your racks in half so they didn't hang too close to the fire?
Absolutely not. Even in the PBC and this rack give you 3” more distance from the coals than the PBC.
Great video man!
Thanks! My chicken didn’t look nearly as good as yours though. 🤦♂️
@@RaleighSmoke I don’t know bout that
The WSM has too many opportunities for air leaks to be able to cook exactly like the PBC. Your best advantage with the rib hanger in the WSM is added capacity and the ability to smoke ribs without having to either cut them in half or bend them through a rib rack. Twice T-ROY COOKS tried to get the WSM to cook like the PBC by hanging ribs and raising the temps to 275-300. Both times the ribs from the WSM tasted quite different from the ribs made in the PBC. The WSM could possibly cook like the PBC, but I don't think it could get there without a mod or two.
I can tell you love your PBC.
You’ve got the top ring upside down
Maybe. Maybe not. Either way it works. 😈
What a waste of space not using either of the grill grates. Couldn't the bottom grate be used for a shoulder? Why not continue with the water pan to maintain humidity? What benefit is burning drip grease to the finished product? Burning fat smells awful..is that suppose to improve the flavor? What about rub with sugar dripping onto the coals and burning..is that supposed to be a flavor improvement? In the water pan the grease and rub dripping don't burn, that sounds like a better tasting end product than smoking meat on it's own burning fat and burning rub
It’s not a waste of space if you consider you can actually hang as many as 12 racks of ribs in there. You certainly can’t do that horizontally. Water in a smoker is a topic that is of great debate. If it makes a difference, it’s a minimal at best. The water pan in the WSM helps regulate lower temperatures. The downside is that at leads to greater fuel consumption.
@@RaleighSmoke Thanks for the reply. I suppose doing all ribs would be a benefit, Do the portion of rib closer to the coals cook faster than the hooked end of the rib? What about the nasty odor that is produced from fat burning on the coals? Is burnt fat a benefit to BBQ? If the rub has sugar in it and that drips and burns on the coals is that a benefit to the flavor? The best part of a water tray is that it totally avoids those burn flavors, like off set cooking on a kettle with a water drip tray below it.
@@eckankar7756 The 'questions' from this user are not actually questions, but opinions and ideas disguised. Disingenuous commenter.