Love my PBC. Don't have the Jr. I would try running the temp cables through the holes with rebar. Even a slight leak in your lid can cause a spike in temperature. Have fun with the new cooker!
Thanks Adam, that looked great. I am a Northerner (from Pennsylvania) and although I love BBQ from living in Texas for a few years, I just never got the hang of doing it myself. The Pit Barrel Jr. looks almost foolproof, I think I am going to get one of them.
I don't know what the past was like, but if there was ever any doubts, then I think you can just go ahead and lay them to rests, because you seem to be living a great life that you've made for yourself, and by all accounts, you are humble and grateful for it all when you stop and smell the roses. Enjoy, and thanks for sharing.
the great thing about smoking is once u get it figured it out its one of the laziest ways to cook in the world and yields incredible results. just make a lazy day out of watching some football, drinking some spirits while bbq'ing up various things from sausages to pork butt. checkout alton browns electric smoker how to. very simple to buy those items in your country id imagine and can yield great results for very cheap. not only that but you feel fricken manly as all hell afterwards. theres something primitive and awesome about it
Simon Hills I use to live in nyc. And even in the winter months, if we got the craving for a bbq, we went out and bbq. You gotta live in the moment bro. Life and time is like a flowing river, the water that passes you is gone forever
Forgot to comment on the chow! Looks great! What a selection of meats! although the prices are a bit high, the quality looks to be high. You can pick between Choice and Prime. Hard to find prime around here. 'You can buy good quality oats for your horse, or you can buy oats that have been through another horse.'
Adam, an old chef's trick to keep the cutting board from sliding around. Take a paper towel, wet it, squeeze it out, then lay it flat on the counter top and put the cutting board on top. Won't slide, guaranteed! Hope you liked the yellow t-shirt from the Bar-Z. Jon
I agree. Wal-Mart is a nightmare. It's like walking into a retarded kindergarten. I stopped shopping there three years ago and I haven't regretted it a bit. I've paid more for stuff but I'm not treated like a retarded criminal where I shop now.
Invincible Osprey The only meat I check out in Walmart is brisket. Normally they have this select but once in a while you will find nice choice briskets mixed in at the same price $1.96 a pound. I bought six a couple of months ago while most people looking didn't know the difference. Blue writing on the Cryovac is choice while black is select
@@AbomAdventures Yes, very true plus you get employees who will help get you what you want and if its not on the shelf they will find it in the back room or slice you a perfect roast or steak anytime.
Don't you know I'm dieting? Man that feast looks a whole lot better than the low cal beef stew I ate last night. Seriously Adam, thanks for your videos, in a shop or not, and have a great weekend. BTW I'm still waiting on the chainsaws..... lol
Nice video, food looked great. Interesting to see Abby's kitchen. Mine is very similar but I need a new cooker. I like stainless steel but was not sure how it would fit in with the old style cupboards. Now I know!! I'm ordering right away. Thanks .
Yep, that happens here too. Just for comparison, we pay the chicken 0.90 dollars the lb. I don't know if just converting the currency is correct, maybe there are other calculations to make a fair comparison, like income or something like that. But in general, the prices of meats, chicken and pork here in Argentina are half of what I'm seeing in the video, but again, it might not be accurate just to compare directly. Cheers.
Seams to be a fairly decent smoker grill man. Like u said cooks fast tho, but still might need to grab me one of them. Damn Abby's family is lucking out for dinner tonight. Great vid u two thanx. 👍
I would just be curious to know what your ambient temp was, and if remains consistent through your cook. I have a pit barrel cooker and I always monitor the ambient temp because the temp on mine is always all over the place
That looks like it is good eats and easy to do. That is a great way to cut up the chicken into halves. We have a Fresh Market here in Bloomington/Normal. I stop by every so often for a sushi tray.
Watching this as I’m wondering if I really need an og pit barrel or a junior. There’s 6 big appetites and then my little almost 2 year old granddaughter. I think I’d only regret it if we had people over which if I’m honest doesn’t really happen.
god i love Bbq. love your new channel adam. does it say not to soak your chips for that smoker? if not try soaking them for a couple hours before hand.
The reason it cooked faster is because you ran the wires over the lip of the barrel. It raises the lid just a bit drawing more air through and causing the fire to burn hotter. It's not wrong, just different. Incidentally, I learned this when I got my first PBC and smoked a brisket in three hours. I couldn't understand why it was cooking so fast until it dawned on me what I'd done.
was that conecha sausage fresh or pre smoked? I have a buddy that lives in Daphne Al and when ever I go down or he comes up I stock up!! tha is by far the best sausage in the world in my opinion, I live 5 min from lake Michigan in north west Indiana.
First, again 😁 Edit Makes me wonder, were you just tasting the chicken and ribs or actually eating? The tasting never ended sort of 👍🏻 I wonder also how long the paint will last on the barrel considering the heat.
Your cook was probably a little faster than you anticipated because your thermometer wires did not allow the lid to seat properly. You should put the wires through the rebar holes, it makes a difference. Also, with your ribs, if you put the hook three bones down, that would be sufficient to keep it off of the coals. Looked good!
I didn't think about running the probes through the vent holes until after I had started the cook, but that's what practice is for. It'll be interesting to see if it makes a difference though.
There is a learning curve to everything! They mention often the importance of making sure the lid is tightly closed, so I imagine it does make a difference. Good luck and have fun!
Awesome cook bud! I've learned that running my probe wires thru the rebar holes instead of thru the lid opening creates less air flow...... thus the PBC operates not so hot.......as advertised. I love my PBC! Glad to see more videos! I'm subscribed now!
I already have a Weber kettle master touch for searing and grilling. But I want a smoker now, would you folks recommend the PBC jr or Original? I typically cook for 2. But on weekends I usually cook for 4-6 at max.
Dear Adam, please include the details of times and temperatures when you are cooking. Similarly when you are visiting historic sites please mention dates and people so that a Limey will have a better idea of the sites historical and geographic position. I'm looking forward to watching Mr. Zerber and crew again.
hello, please can you provide me, without haste, this pit barrel measures: - diameter of: all holes (inlet and 4 outlet ventilation) and bars - distance between basket and grid and between grid and bars - depth of the basket without calculating the handle Thank you so much
Abom Adventures Yeah, me too. When eaten in a dark room, by yourself with no witnesses, there aren't any calories present.👍 The chocolate brownie flavor is da-bomb!!!! Kinda like drinking a diet-coke and eating a snickers bar, the positive and negative offset each other.....no calories.
Adam if like Guinness you need to take a trip to Dublin Ireland and drink a pint of the proper stuff and I bet you will not drink the bottled stuff ever again 👍
Good video, just cut out the 3 mins of looking at a meat case..nobody got time for that lol For those who came for the Pit Barrel Jr. Review it starts at 6:30
I am a big guy as well and enjoy cooking on a camp fire any chance I have, but I have always said that a quality piece of meat doesn't need any spices so I would never cover the meat with stuff like that. You should give it a try because you may be surprised at the natural flavor that comes from a prime cut and just the natural seasoning from firewood not charcoal. On a side note the spice industry was so large back before America was discovered because they didn't have refrigeration and the meat required spice to hide the nasty flavor when it began to rot. Just food for thought. Great Video.
The chicken & ribs looks done just right ! Looks like you need a larger cutting space...these are wonderful and will last for generations if taken care of: www.amazon.com/John-Boos-RA03-Reversible-Cutting/dp/B00063QBDQ/ref=sr_1_6?keywords=boos+block&qid=1569455817&s=gateway&sr=8-6 Not so sure the "probe" thermometers are all that necessary but if it yields your best, use them. The instant probe you used will do the job. Most meats cook about right with about 20 minutes per pound unless the BBQ temps are below 300. Interesting smoker/grill. Cowboy Kent Rawlings has them too.
I'm tempted to unsub! I'm a Roll Tide guy, and Abby's shirt almost did it for me! Not one to hold a grudge for long, I'm over it. Auburn did us a job, but now they have to face Dem Dawgs again! They may be a harder team to beat tomorrow than they were a few weeks ago. Abby, wait til next year! Iron Bowl may go our way. I'm still subscribed.
Looks like they have a job on their hands! I'm watching too! Dem Dawgs is tough. AU will have to pull out all the stops to get the big W and SEC bragging rights. I'm torn between Alabama state loyalty, desire to see Abby smile, and my traditional feelings about Auburn. Alabama is truly a state divided. Maybe one of your local journeys will take you to the Army Aviation Museum here at Ft. Rucker. It's not as grand as the Navy Aviation Museum there in Pensacola, but it is interesting. I'd be glad to give you a tour, and show you the Boll Weevil Monument in Enterprise. We're about 2.5 hrs from you. OUCH! Just saw the blocked field goal attempt!