Pit Barrel Cooker Review - Best Barrel Smoker & Accessories

[@VacFink]

Good review and nice simple graphics, very polished. Look forward to more Pit Barrel Videos.

[@PostalBarbecue]

Thanks for the feedback. I hope you stick around, we will be having a bunch more pit barrel recipes coming out in the next little bit. Any video/recipe ideas you might want to see?

[@RedsBBQandPizzeria]

This is a FANTASTIC review!! I am getting on this Friday and ready to get to BBQing and make some great videos!! Thanks brother!!!!

[@PostalBarbecue]

Thanks man, Glad you appreciated it!

[@PostalBarbecue]

New Review of the Pit Barrel Cooker along with a few accessories for it. Hope you enjoy!

[@dwormon4591]

Add slot grooves to the rebar at the openings

[@progers5019]

Nice review and needed accessories.

[@PostalBarbecue]

Thanks Phil, Glad it was helpful.

[@Ricardobruzzone]

do you think that the pbc lacks a water pan? will there be room inside for it?

[@PostalBarbecue]

no it doesn't need it the way its engineered to run .

[@jonnyjonjon1000]

Ever have problems with flare ups? Does the meat ever burn?

[@PostalBarbecue]

Nope. I have only had burning happen once with a turkey that I was trying to cook up in below freezing temps so the grill was having to fight to cold which meant I needed to keep the coals hot hot hot.

[@stenny1970]

Postal Barbecue How many Ribeyes can you get on that small barrel

[@PostalBarbecue]

id say with the grate you could do 7-8??? It is an 18 inch grate which is the same size as a jumbo joe so think of it like that.

[@HobiesGarageBBQ]

I don't understand something. If i hang my ribs, won't the bottom of the ribs that are closest to the heat be over-done compared to the top of the ribs where they are hooked?

[@PostalBarbecue]

No it is convection heat so there is actually very little below but it fills the barrel for a nice even temp.

[@HobiesGarageBBQ]

Gotcha, thanks for the reply. Great video.

[@panchovilla3493]

I've cooked chicken and ribs I've also had temp lowering too low so 1 chicken take 3 hr

[@PostalBarbecue]

We will make a video on how to light it for consistent temps. We are holding consistent temps between 275-300 for 5 plus hours before seeing it start to dip. I am curious why you had that issue. If you need help finding a solution let me know or their call support is pretty outstanding.

[@Anteater23]

Is that pit barrel junior?

[@doublejbbq42]

great review in the PBC, I have thought about buying one in the past but decided to make my own UDS. No doubt the PBC will put out some great food.

[@PostalBarbecue]

Thanks man, Yeah we are pretty excited to be using this pit. That would be a fun project for you with the UDS.

[@jonathanvanboskerck2693]

Thanks.

[@glenfoster1173]

Can I buy in canada

[@PostalBarbecue]

YES!!!! I just saw they have them at Canadian Tire now (in BC anyways)

[@micheldumont4619]

In Ontario at CDN Tireless. Got one, but no rubs in kit.

[@donhollis5335]

With ash catcher

[@ianellertson4963]

Good review but I couldn't get away from the finger tip hand gestures lol

[@zootechdrum]

Is this guy the same guy from SNS channel?

[@PostalBarbecue]

I am haha. Glad you found my personal channel as well!

[@jamesmichaelis9964]

subbed!

[@PostalBarbecue]

yeah you did..! Glad you stopped in. Any good recipe ideas you might want to see?

[@jamesmichaelis9964]

Postal Barbecue How about a childhood favorite of mine, Smoked Bologna! That would be awesome😉

[@PostalBarbecue]

oh yum! that is a a childhood favourite for sure..

[@jackleatherbarrow2014]

This is more commercial than it is a review

[@GrillChillBBQLifestyle]

nice Video. Gruß Pit

[@PostalBarbecue]

Yeah it's a great pit and we have already made amazing stuff with it.

[@Random_Things1001]

I dunno. $300 plus a couple hundred more in accessories.

[@PostalBarbecue]

It's always fun to cook on.

[@carlbailey1301]

Doesn’t smoke lower than 275 degrees?

[@PostalBarbecue]

you can go lower or higher but its default is around the 275 mark.

[@bryson3401]

Get a Barrelhouse

[@silvermediastudio]

This isn't a "review." It's an advertisement. Only $299!! For a barrel ($70 new), some rebar ($5), grill and hooks you can get at walmart ($20), along with two cans of bbq paint ($12).

[@PostalBarbecue]

Such a great cooker....

[@michaelvy45]

Uhm so far nobody mentions that is has a porcelain coating?

[@edwardssistershands]

Was this sponsored by pbc?

[@PostalBarbecue]

Edward's Sisters'Hands no it was not. It is however my favourite cooker to use right now! Haha. I am trying to find more and more excuses to use it. Great grill.

[@krisb3429]

Karl Pilkington!

[@PostalBarbecue]

cheers!

[@donhollis5335]

Why I don't come with

[@brandonfreeman8180]

All it is a barrel you could make that for $50

[@PostalBarbecue]

but you get a fancy horse shoe handle on top too.. that's worth every penny.

[@danfoster1318]

This isn’t a very good review. This happens with every smoker. It turns into a commercial instead of critically reviewing the smoker. I used this smoker and am not impressed. You can’t sear meat at 300 degrees. However, we used it for a smoker and the temp hovered around 425 degrees. You aren’t really smoking the meat. You have no clue what temp you are smoking at because it doesn’t have a thermometer. “It truly is a set it and forget it smoker”. Not by choice either because you can’t adjust anything. Also, how are you going to hook pulled pork? Every pork shoulder I smoked falls apart when done. While meats from this smoker tasted good, it wasn’t smoked as much as it was grilled.

[@hawkeyeted]

I run mine reliably at 250-275. I can assure you it's not the PBC.

[@panchovilla3493]

it has a heavy charcoal taste to the meat....:/

[@PostalBarbecue]

We haven't really noticed that so far with our cooks. It is something to watch out for and try figure out why if we do start noticing it. Thanks for the input. What are you cooking on right now?

[@VacFink]

Keep it your own, make what you like, and sure it will be interesting to watch. Personally I'd like to see some experimentation, how to cold smoke with the PBC, showing some hacks to the PBC full basket methodology to how to have a lower heat long burn, how different woods and charcoals work and don't work. I think most videos I'm finding really stick closely to the tried and true PBC methods, and for good reason, because it works, but that doesn't mean we can't learn from and explore other way's that might be as good. How does it preform loaded, and how do you manage it differently if its the same. Very different approach than just recipe videos, maybe again a way to expand content in addition to those, as the simple /here's how to make something good, is basic bread and butter, so not to be ignored either. Maybe that's its own series, one of Tried and True and another Breaking the Mold. Good luck and looking forward to seeing where you take it.

[@PostalBarbecue]

BOOM!!! YES! breaking the mold. We are wanting to do more experimenting with it the more we use it. Stay posted over the next few months as we make more content with it.

[@VacFink]

If you do experiment, I hope you include and show what goes wrong. I'd imagine that some of those solutions may come from viewers trying to do the same, maybe even the PBC guys directly who I hear are approachable. Community response would seem to build an experience library more quickly and get all PBC users into cool new territory.

[@allenrobinson8165]

@@VacFink you could cold smoke in it by removing the charcoal basket put 2 bricks and a wire rack in a set a A-Maze-N pellet smoker on the rack

[@colinbutler2552]

Little more then a advertizing pitch. And for that kind of money its hard to believe this doesnt even have a quilty thermometer, a Must for any serious smoker,,,Im not sold, but nice try buddy.

[@PostalBarbecue]

This might be one of those things you need to try first before knocking it. There is no thermometer because of it design and airflow technics keep it within 15-20 degrees of 275 at all times. If you know someone who has one ask to borrow it for bit and let me know what you think or if yours in the area swing by for a cook. Thanks for letting me know your thoughts. Cheers.

[@italianrelic]

Wish I had a dollar for every single damn time this guy said uh...

[@PostalBarbecue]

Man you would be rich!!