Love the Bronco Pro. Versatile, temp control. I almost never use the deflector plate, but it’s useful for supporting the basket for grilling. Nice yard btw 👍
If one cooker is without a deflector plate, the other should be removed for a fair comparison. Now we are not sure if the difference between the two results is due to the deflector plate or not.
I have a PBC and while I get great results from it I wish it had a better way to regulate the temperature. It’s definitely a solid and simple product though!
Analogue gauges are usually inaccurate so if you relied on that for your OKJ you could be way off. I’ve read 30-50° even. Might be why there was a significant difference in cook times and tenderness
As a texan, i approve of mesquite, but its very stout..a little goes a long way...next time try 1 or 2 mesquite chunks and 3 or 4 post oak or hickory.. looks good
I picked up my Bronco pro for a 150 dollars during a clearance sale at Lowe's. I already own a Pit Barrel Junior. You can't go wrong with either one in my opinion!!!
Nice comparison Geoff! I do like the looks of the OKJ, the side shelf and the temp control. Then you came back and said after going 1 more hour the ribs were way better. So basically 5 hours on the OKJ. The PBC is a great simple barrel smoker, nothing fancy but it does a great job! 3 hours and they were tender and at temp. Like you said, both are great smokers! I liked the looks of the ribs off the PBC. I only wish I had some from both 😀👍🍻
LOL, I was a little indecisive about this one and it kind of bugged me some, but I always want to stay honest with my opinions, how I feel and how I cook!! At the end, I am glad to have both of them in my arsenal! and more importantly thank you for these video ideas... I would have never gone down this path without your emailed advice.
Hanging ribs in drum smoker is the best way to cook ribs IMHO. I don’t have either one of those drums, but I would have supposed the difference would be slight. Good comparison.
The oklahoma joe bronco standard is on sale at home depot as I write this. I was gonna happily go to HD and buy it, but after coming across this video, not so sure.....the pit barrel was not on my radar but thanks to your video it is now. Thanks for throwing a monkey wrench into my plans....🙃
If Pit Barrel bottom air flow is set your Sea Level elevation... Pit Barrel works great for me on ribs and other hanging meat cooks. My elevation is Sea Level and that it is open about 1/10 open on the bottom vent. Thats all. Enjoyed your comparison video. Thanks.
I believe they both did a great job, Geoff! Both look tender and juicy. I think you found the right settings for each of these smokers. I'm not a fan of the 3-2-1 method (to me 6 hours is just too long) and you did a fantastic job on these ribs in less time than the 3-2-1 method with both smokers and turned out just as good if not better!👍🍴 I hope you have a great week my friend!
Thank you Charley, I am not really a fan of the 3.2.1 method either, I like a little pull from the bone. I actually never used to wrap anything ever. Thanks for watching my friend
At the end of the day, it comes down to the one with which you'd rather cook. Gonna stick with Ralphie, my Bronco. Also, I am not convinced the Pro is the way to go unless you do huge cooks. I can hang 9 St Louis style racks on the Bronco.
I like this Bronco Pro a ton, in fact I bought a second one..... Thanks for stopping by and watching!! Check out my instagram link and you can see them
I personally dont like the flavor as much of ribs cooked over the open fire, the grease dripping into the fire and burning kinda covers up the smoke flavor...however chicken tastes excellent cooked over open fire ....I would use a deflector and drip pan
Pit Barrel Cooker all the way. I own one. Set it and forget it. Runs 250/275, maybe close the 300 ish on a hot day. Gimmie some ribs and a few Millers (the undisputed champagne of bottled beers) and you got a mini vacation on Saturday.....Monday rolls around soon enough. bro.
I agree with Mr P. The two should have the same setup. If one cooker is without a deflector plate, the other should be removed for a fair comparison. Now we are not sure if the difference between the two results is due to the deflector plate or not.
Love the name! I’m looking at these 2 vs buying a ridiculously priced ugly drum. I heard you mention the temp was at 225 on the pit barrel and cooked them at 3.5 hrs I believe. How did it cook them so quick at a low and slow temp? Is their something I’m missing? I cook my ribs on a wsm at 250 for 3 hrs wrap for 2 and glaze for half hr and usually get a good pull off the bone. I was also shocked how much taller the ok joe is and you had to cut ribs in half. The only thing deterring me from the pit barrel is the charcoal basket looks small and I’m concerned about brisket cooks, any experience with brisket cooks?
Tips for brisket on the PBC, plug a rebar hole with some foil to bring the temp down to 225 chamber temp. Then let it roll to 165 internal, wrap and put it back on until 195-208 internal. Wrap it in a towel and into the cooler for a rest for at least 2 hours (I rest for 4 or more). Slice against grain and enjoy.
I am guessing that the smoker will take longer, but will have a nice smoky flavor.👍 Very nice video Mind you, I writing this 7 minutes into the vid. Stay safe my friend 👍
Just bought an Oklahoma Joe barrel smoker. Top and bottom half holes don't line up for screws. Now I'm screwed. I spent close to a thousand dollars with additions. I live in Canada. Monumental ripoff
