@Tubularbells - looks fantastic ! 

 

Bit of a dry rub applied by the looks?

So your backyard is going to resemble a smokers graveyard with idle devices left to rust??!! 

 

Hi TB ,link to where to purchase ?chooks look fantastic !

Y

10 minutes ago, evil c said:

@Tubularbells - looks fantastic ! 

 

Bit of a dry rub applied by the looks?

So your backyard is going to resemble a smokers graveyard with idle devices left to rust??!! 

 

 

Chiseling tombstones as we speak mate....

1 minute ago, muriwai said:

Hi TB ,link to where to purchase ?chooks look fantastic !

 

Thanks, got mine from here

 

https://www.bbqspitrotisseries.com.au/pit-barrel-cooker

 

Cheers

Just like Hi-Fi sometimes you need a reality check to re-calibrate your compass and so far this underdog would be my recommendation to anyone after a top tier BBQ regardless of price. In fact this little drum has more capacity than my monstrous offset smoker, Kamado Joe and Weber Q combined! I could fit at least 4 chooks or approx 8 racks of ribs, 4 pork shoulders,  2 full packer briskets on this. Im still amazed...

 

 

 

 

 

 

Edited February 24, 20188 yr by Tubularbells

1 hour ago, Tubularbells said:

Just like Hi-Fi sometimes you need a reality check to re-calibrate your compass and so far this underdog would be my recommendation to anyone after a top tier BBQ regardless of price. In fact this little drum has more capacity than my monstrous offset smoker, Kamado Joe and Weber Q combined! I could fit at least 4 chooks or approx 8 racks of ribs, 4 pork shoulders,  2 full packer briskets on this. Im still amazed...

 

 

 

Having never run a smoker/cooker before, how does this work?

I'd imagine you would have to open it all the time if you're cooking different types/cuts of meat?

What do you use for the coals?

Good question. Using coals, how do you know the temperature is going to be ok?

I usually burn heat beads, you regulate temps with the vents, less air, lower temp etc Takes practice but thats the fun of it.

 

As for opening and closing the bbq its not really an issue if you are only doing every couple of hours

10 hours ago, Kaynin said:

 

 

Having never run a smoker/cooker before, how does this work?

I'd imagine you would have to open it all the time if you're cooking different types/cuts of meat?

What do you use for the coals?

Although the Pit Barrel was designed to run on charcoal I reckon you could run it with pretty much anything. Unlike every other cooker I have owned this is a tru set and forget BBQ. Airflow is controlled by one vent at the bottom which you open according to altitude and doing so will result in temps around 270-320f. As temp is controlled by airflow/altitude and not fuel load the less air the lower the temp and longer the burntime. Following the instructions will result in burntimes of approx 7 hours so plenty of time without reload.

 

According to the manufacturer the barrel creates convection heat resulting in an even cook so no more hotspots to worry about and because of the hanging method juices run down the meat basting the bottom closest to the coals and is why you can hang hang large pieces of meat to within a few inches of the fire and it wont burn.

 

It also comes with a traditional grill grate if you dont want to hang the meet, useful when cooking steaks etc. in which case you cook with the lid off which results in high temps good for searing.

 

Also unlike most other styles of BBQ looking is encouraged so feel free to take a peak (and whiff) whenever you like. I paid particular attention to this and did find recovery time were the fastest id seen with temps coming back to full heat an less than a minute which by comparison takes around 5 mins on my offset smoker.

 

As for coals, Last night's cook was done with compressed coconut shells. It was my first time using this but everything went like clockwork. Heres what they looked like after a 2 hour cook. As you can see there's still plenty left for at least another 1-3 cooks.

 

So, how do you 'turn them off' so to speak..............

3 hours ago, Tubularbells said:

Although the Pit Barrel was designed to run on charcoal I reckon you could run it with pretty much anything. Unlike every other cooker I have owned this is a tru set and forget BBQ. Airflow is controlled by one vent at the bottom which you open according to altitude and doing so will result in temps around 270-320f. As temp is controlled by airflow/altitude and not fuel load the less air the lower the temp and longer the burntime. Following the instructions will result in burntimes of approx 7 hours so plenty of time without reload.

 

According to the manufacturer the barrel creates convection heat resulting in an even cook so no more hotspots to worry about and because of the hanging method juices run down the meat basting the bottom closest to the coals and is why you can hang hang large pieces of meat to within a few inches of the fire and it wont burn.

 

It also comes with a traditional grill grate if you dont want to hang the meet, useful when cooking steaks etc. in which case you cook with the lid off which results in high temps good for searing.

 

Also unlike most other styles of BBQ looking is encouraged so feel free to take a peak (and whiff) whenever you like. I paid particular attention to this and did find recovery time were the fastest id seen with temps coming back to full heat an less than a minute which by comparison takes around 5 mins on my offset smoker.

 

As for coals, Last night's cook was done with compressed coconut shells. It was my first time using this but everything went like clockwork. Heres what they looked like after a 2 hour cook. As you can see there's still plenty left for at least another 1-3 cooks.

 

Honestly, I’m half sold on this.  We were looking at a traditional Weber, but I think this would be a better option.

 

Does the compressed coconut shells impart a coconut flavour?  I’ve seen people use different wood chips (I think) in their smokers for different flavours - I take it you could use all of the smoker fuels in this?

 

what do you mean by altitude?

3 hours ago, LogicprObe said:

 

So, how do you 'turn them off' so to speak..............

 

I’m going to guess by saying close the vent...

Edited February 25, 20188 yr by Kaynin

4 hours ago, LogicprObe said:

 

So, how do you 'turn them off' so to speak..............

One of two ways. Either block intake and exhaust vents by jamming all gaps with foil or as I do by removing the firebox and placing it into an airtight metal container of some description (I just put mine in my Kamado Joe which had all vents closed.)

Edited February 25, 20188 yr by Tubularbells

4 minutes ago, Kaynin said:

 

Honestly, I’m half sold on this.  We were looking at a traditional Weber, but I think this would be a better option.

 

Does the compressed coconut shells impart a coconut flavour?  I’ve seen people use different wood chips (I think) in their smokers for different flavours - I take it you could use all of the smoker fuels in this?

 

what do you mean by altitude?

Webers are great but imo WAY overpriced for what you get. Both Webers and Pit Barrel cookers can provide amazing results  but really comes down to what you want to get out of it. Having both you already know what I'd rather be using not to mention you have 10x the food capacity if cooking for large gatherings.

 

The compressed coconut imparts no additional flavours and yes to add additional wook smoke flavor just throw on a handful of chips or 1-2 chunks of your favorite wood (I used 1 chunk of apple wood for the chicken).

 

As for altitude this determines how wide you crack the bottom vent as the higher you are the less oxygen so the requirement to open the vent wider to obtain the same heat level.

 

 

 

7 minutes ago, Tubularbells said:

Webers are great but imo WAY overpriced for what you get. Both Webers and Pit Barrel cookers can provide amazing results  but really comes down to what you want to get out of it. Having both you already know what I'd rather be using not to mention you have 10x the food capacity if cooking for large gatherings.

 

The compressed coconut imparts no additional flavours and yes to add additional wook smoke flavor just throw on a handful of chips or 1-2 chunks of your favorite wood (I used 1 chunk of apple wood for the chicken).

 

As for altitude this determines how wide you crack the bottom vent as the higher you are the less oxygen so the requirement to open the vent wider to obtain the same heat level.

 

 

 

 

Excellent info mate, thanks. 

 

I think this is a winner winner, smoked chicken dinner...

 

How hot does that barrel get?

Is it a hazard for kiddies and drunks?

48 minutes ago, LogicprObe said:

 

How hot does that barrel get?

Is it a hazard for kiddies and drunks?

Yep Barrel gets hot but not red hot. I could hold my finger on the top lid for about a sec before having to pull it off so at least if you were to accidentally touch it you wont get that sizzling bacon sound 

Picked this this arvo. First cook has started a bit late but going t try a reverse seat of 2 Scotch fillets

Reverse sear that was. Looks like I’ve lucked it for my first use of a charcoal bbq and got a stable 150c for the slow bit...

 

35 minutes ago, blybo said:

Picked this this arvo. First cook has started a bit late but going t try a reverse seat of 2 Scotch fillets

 

Beer- Check

Meat - Check

BBQ - Check

 

All fundamentals in place, looks good mate. 

 

 

Edited February 25, 20188 yr by Tubularbells

brr

 

Beer- Check

Meat - Check

BBQ - Check

 

All fundamentals in place, looks good mate. 

 

 

Forgot to pick up some smoke chips/chunks but had some bourbon pellets so threw those in. Temp has crept 10c as I guess the coals get fully red hot. Closed both vents a tad more. This fun and good excuse to sit here with alfresco speakers on and beer in hand. On an evening like this I just need a fire pit now...

Just checked and I’ve left them too long. Internal temp at 60c so into some foil in the kitchen and Kamado to wide open vents. I believe I’m looking for around 300c to sear them?

 

Even though steaks were medium, just a touch of pink in the center, WOW, how much flavor

and super tender. My kids kept asking for more and were pinching mine. 

 

Wife was doubtful this purchase would get used regularly but one meal and I think she’s kicked the Weber q to the curb ?

Edited February 25, 20188 yr by blybo

4 hours ago, blybo said:

Wife was doubtful this purchase would get used regularly but one meal and I think she’s kicked the Weber q to the curb ?

Right... so, what was your address again?