Weber Smokey Mountain vs Pit Barrel Cooker | Which has better flavor when hanging ribs?

[@georgepagakis9854]

FYI Pit barrel now offers a hanging rack system for the WSM 18 and 22 :) This is an older video so not sure if they made it at that time. thanks for this great video!

[@jon4589]

I just did order the Pit Barrel Cooker accessories for hanging in the 18 WSM. It will be fun.

[@TROYCOOKS]

Hanging meat is fun and very tasty!!! I know you'll enjoy it!

[@JasonTeach]

I want to retire with a backyard like that. Living the dream man...

[@dank9288639]

that and a bunch of bomb af weed to reef it on

[@adamr63]

WSM is just an incredible machine, I've had mine ten years and I still shake my head in winder every time I use it. The capacity of the 22" and he versatility with a few mods or accessories is just incredible. I use my kettle for small cooks, the WSM for larger, almost always hanging with a Hunsaker Vortex basket, the added convention gives me the same or better results in 30% less time. Taking out the water pan and hanging in the WSM means I use it twice as often, due ti the faster cooks and zero hassle, and zero cleanup. I use the racks for briskets, and foi when I sometimes wrap, but hanging was the revelation for me. I also do venerable and potato kebabs with it, jack up the heat and add them at the end while the meat is resting, the timing is perfect and you don't have to turn an oven on or fire the grill up.

[@chriscairns6701]

This is the review I needed in my life

[@preslav1383]

Nice video T-Roy! As for the smoke ring - that is simply because of all the rub (you basically covered the whole ribs in that rub) and the smoke cannot penetrate and its not as pronounce as some folks would like. Salt, pepper, garlic and you will have smoke ring for days in 3.5 hrs. Cheers!

[@paulruth83]

Thanks T-ROY for this test. A few months ago when I was getting ready to retire from trucking, I started reseaching/watching KZbin cook videos, and was thinking of buying the PBC or the Weber SMC I had settled on Smokey Mountain cooker as it seemed more versatile and that won out. Watching your cooks have helped me become a pretty dang good smoker/cook. CHEERS my new cook friend 🍻

[@roger80465]

T-Roy, I want to thank you for the sacrifices you make for all of us backyard BBQ wannabes - 2 racks of ribs on 2 smokers, a beer (or 2) and a swim in the backyard pool. You are destined for sainthood!

[@TROYCOOKS]

Thanks very much Roger. I appreciate you realizing the sacrifices I make for all of you!!! LOL Cheers brother!!!

[@chadblackwell2816]

It seems like the extra chunk of wood helped with that flavor. Also, you stated maybe pulling the WSM rack off 15-30 minutes earlier would’ve probably provided a better bite. Had you pulled earlier, it seems to me you’d say the WSM is hands down better.

[@1979Pumpingiron]

Mate, without realizing you add 4 chunks of wood on the WSM, while only 2 were added in the PB, twice the amount. It would be good if you can repeat the test using the same amount of chunks... Great vid... cheers,

[@davidroderick1493]

For sure 4 chunks to two chunks wood. Well yes, more wood more smoke.

[@kennethhansen1053]

I have a WSM 22" and have the hanging rack and I bought mine from Target and it was at a great price with free shipping. And we love it, Does a great job on ribs.

[@thofer23]

Troy! I think it would be cool to do a video on the wood chunks above the coals and one below the coals to see the difference in smoke ring. I bet under the coals is more significant.

[@mattbrown8139]

Haha, I loved the pool montage! Living the dream! I've been binge watching your videos and learning a lot, so thank you for sharing your knowledge with us. Waiting on my WSM 22.5" to get here, hopefully Saturday, and can't wait to get smoking! You've definitely been my biggest inspiration. The ribs looked amazing! How do you feel about hanging vs flat smoking ribs on the WSM? Which one is better? I don't think my lovely wife is going to let me spend any more money on this new hobby but I want to make great ribs. Thanks for all you do!

[@waynewelshans1249]

Have the 18" and 22" wsm. my 18" is near 20 yrs old...Fits 2 racks of baby backs and people tell me they are the best they ever had. i do'nt think you will get that kind of service from a PBC..pellet ...or gas. stick burner yes, but not as easy as a WSM. WSM Rocks!!

[@jwseal]

Hi Mr. T-Roy! Happily surprised at these results!! This test you did was down my alley!! In 2017 I was torn between buying the PBC and the 18.5" WSM. I decided on the WSM with the thinking that since they have about the same diameters I could make the WSM simulate a PBC, including NO vents adjustments just like the PBC. After spending enough on accessories to have almost bought a PBC and almost a year's worth of experimenting to find those sweet spot no-adjust vent settings - yea - I can now get my WSM to behave like a PBC. Looking back, it would have been easier and no more expensive to have just bought both the WSM and a PBC, but what fun would that have been. Great video, man! Thanks!

[@thickymcghee7681]

I am not from TX, but I think it is fantastic you are supporting local business.

[@jasonharter4876]

I have the 18" WSM. Just made my first set of baby back ribs ( not hung) and had a wonderful smoke ring, using pecan wood and a sweet and spicy rub. I think you needed more wood in the WSM. When taking it off the grill my baby backs were falling apart when I tried picking them up. After the first three hours of smoking, the next hour i ramped up the temp to 275 and sprayed with apple cider vinegar every 20 minutes. Then wrapped until an internal reached 205. Then I glazed it with sweet baby rays and apple cider vinegar mix. It was amazing. Weber Smokey Mountain is a beast. My brisket turned out amazing on it as well. Nice video!

[@kadenchristensen7]

Love the pool scenes in the middle! What a great set up you have there in Texas.

[@TROYCOOKS]

Thanks Kaden, I gotta cool off during those longer cooks!!! I appreciate you watching!

[@beasthunt]

In your older video you chose Pit Barell. The super dark bark was all that sugar I'm the spray but I know you know that. I'm debating between the two. I think I'm going with WSM since I'll do more flat cooking than hanging.

[@dtbighit]

I love my PBC. So much simpler to use. In the beginning he was building the WSM to get it ready to cook, but the PBC just add rods and place lid. BAM!!.

[@LouisatRshackBBQ]

Great comparison cook. I have the gateway hanging system for my WSM 22” and when I hang ribs - I hook both ends and rotate half way through the cook. Puts my mind at ease that one end isn’t getting done quicker being closer to the coals

[@TROYCOOKS]

I hear ya Louis, but I have cooked ribs many times in the PBC, so I wasn't worried about that. I sure do appreciate you watching brother!!!

[@rubengonzalez750]

Took me a while to get a WSM but so glad I did....had a few stick smokers before but will never go back....i live in California and do a lot of Santa Maria BBQ style.....smoke lots of tri tip and it comes out perfect.....ribs...briskit all good.....wsm highly recommend it.

[@andrewmitchell7850]

One of the greatest bbq channels out there.

[@forrestearwood9146]

You should have put more wood on the PBC and hung them in the middle to play fair. Just saying

[@jwseal]

No one "Just says"

[@forrestearwood9146]

@@jwseal I just said joe, and you made a worthless smart ass comment which I'm pretty sure you wouldn't make in person. well thanks for your 2 cents

[@chriskozub8012]

Forrest Earwood triggered

[@TheFlatlander440]

I think whomever invented the hanging rack for the WSM got himself a winner. It makes the WSM more versatile than the PBC since you can have a water pan and adjust the vents accordingly. I don't have either but now I'm leaning toward the 22 1/2" WSM and add the hanging rack. It would also be a good add to accompany my 22 1/2" Weber Kettle with the SNS. Thanks for a really good vid T-Troy and cheers to ya mate!

[@xrayunit108]

You right. Have have a 22 and a tell people everything you mentioned. Most versatile cooker on the market

[@greybeardbbq7321]

Regarding the smoke ring. I have found that pulling the membrane does give you a better smoke ring as it allows the smoke to penetrate through the meat more. However, while we all love to see a nice smoke ring, it really is just asthetics. But I realize you know all this already. Great cannon ball by the way.

[@ChrisMcDowellDIY]

I‘ve always thought your backyard looked like a relaxing place. Also sounds nice too with the water and chimes. Awesome cook, brother.

[@arcforceworld]

you used a heck of a lot more wood chunks in the WSM. That's the only reason you got more smokiness.

[@raw1023]

FPS_Machete_[HD] thats dirty smoke, the smoke coming from the pit barrel is exactly what you want, subtle, blue smoke..not puffy white

[@arcforceworld]

@@raw1023 I agree. But all i was saying is that if he would have used equal amounts of wood chunks, it would probably have given the edge to the pbc.

[@vinceavalos8392]

You def dont want puffy white smoke but the smoke coming out of his wsm was perfect. Thin blue smoke is typically associated with offset smokers, it doesnt apply to weber smokey mountain or PBC.

[@peterlai9018]

I tried hanging ribs on the WSM 18.5" with the Hunsaker meat hanger and firedial plate yesterday. The charcoal flavor was extremely intense without the use of wood chucks!!!

[@dochazel2]

I’ve been cooking in the WSM without the water pan after your previous video and my peeps have been raving about my ribs since

[@70sbbqfreak74]

You’re the reason I started smoking,you’re the man T-ROY👍🏻🍺

[@JS-to3yj]

I have used the WSM for many years and the smoke ring is ALWAYS guaranteed. I use lump charcoal or brockets and always get same results, the WSM never disappoints. the WSM is the best smoker in the market.

[@RaleighSmoke]

Interesting. Last time the PBC won. BTW, Gateway Drum Smokers makes a rib hanger that fits the WSM (18 & 22). perfectly. I made a video about it almost two years ago. PS - your pool montage made me think I was watching Justin. Lol! 🍻

[@jwseal]

You sure did! That's why I got mine!

[@LoCocoChiropracic]

Is Gateway a thicker gauge steel than the one he used on WSM?

[@RaleighSmoke]

Nicholas LoCoco - That I do not know, but the Gateway rack is pretty dang solid & the hanging rungs, IMO, are more centered. Lots of WSM owners have the Gateway rack & I’ve heard no complaints. ✌️

[@LoCocoChiropracic]

RaleighSmoke thanks. I see the 55G on their site. Is that the one you use? Also, I was thinking about buying the ArborFab minion and charcoal ring for my WSM 22.5. Do you think I should have them weld these together? It looks like they do it for free.

[@robertweber3140]

Nice video T-roy and great comparison. I know that many are raving about the PBC, but for me, my WSM is the better choice all around due to quality of cooks and versatility. Can't beat a Weber!!

[@TROYCOOKS]

I'm with ya Robert!!! I was honestly surprised that the WSM had better ribs, but to me the flavor didn't lie. I appreciate you watching brother!!! Cheers to ya!!!

[@kristinalunavonk8707]

gotta say, the pit barrel ribs color was much nicer! still, as a recent wsm owner and before that a die hard stick burning nut (and still am) the wsm is just a fantastic cooker! thanks for that comparison, it needed to be done

[@x2100]

Great comparison @T-Roy! Another choice for those that have the 22 inch WSM is the Gateway Drum Smoker Rib Hanger online on Target’s website. There is definitely a different smoke flavor with the fat dripping into the fire.

[@karlsimonian1424]

I ordered a hanging rack for my WSM 22 a few years back from Gateway Drum smokers. Same idea, but hanging bars are parallel like the PBC. Better hooks as well. Not sure but I think it was under $50. Be warned, if you have a hinge lid kit on your WSM and you're using a hanging rack, that WSM becomes very top heavy until you have those ribs hanging. Remember, with the rack you've got both grates and the water pan removed.

[@danielarchibald3247]

😎 pool scene. Love to finally see you relaxing in pool while cooking like you've mentioned. Thanks for the comparison between the 2 different cookers and cheers !

[@tiltedbrim2630]

I think that I would use the water pan in hopes of slowing down the cook time.... I have the 18.5” WSM. Why are you taking the water pan out? Thanks in advance

[@skwerlee]

I wonder if the WSM had more smoke because you put 3 chunks in there whereas only 2 in the PBC?

[@TROYCOOKS]

Nah, I think it was because of more airflow with 3 bottom vents. Cheers to ya my brother Jeremy!!!

[@rootboycooks]

I don't have a WSM so I really can't compare, but like you said the PBC is a rib and chicken cooking machine! Rock On T-Roy!

[@GreenhornBBQbeer]

I think that's a good idea about the membrane keeping a little bit of moisture in, could be true...

[@TxMade88]

What I've been using instead of the hanging rack. I bought the webber grate that the middle piece is removable. So I feel that works just as good in my opinion. I might buy one to test the difference

[@steven.boorman]

8:06 - _"I wanted to show you what I'm using for my spritz...it tastes really, really good.....what the heck is it?"_ b'ahahahaha - love this man! Great video, T-Roy.

[@tylerpeerson]

I just bought the rib hanger for my WSM22. Can’t wait!

[@SmokinJoesPitBBQ]

Great cook T-Roy! Very interesting how the WSM was smoking more than the PBC. Good job!👍🏼

[@HeavyMetalBarBQue]

Hey Troy! That is a nice alternative to the original Weber Hanging rack, which is no longer available from what I understand. Great comparison with these two cookers and both ribs turned out great! You seemed a little disappointed by the lack of smoke rings on both. My guess is both pits were too hot, especially the WSM, and the meat powered through the point of taking on smoke for that chemical reaction to occur. A membrane on one side which won't let smoke penetrate and lots of rub on the other side may have blocked it. ????? Your thoughts? But in the end everyone knows a smoke ring means nothing and doesn't add any additional flavor.......it just looks Cool! :-) Smoke On!

[@Kenney9120]

The Pit Barrel Cooker is designed to cook around 350f or 375f from what I hear. This might explain the lack of a smoke ring. I don't know a lot about WSMs but one or two of the sizes can run hot too. To get a clean fire at 225f you need to use fully lit coals and only add them as needed to keep the right temp. The minion method can make dirty smoke if choked down to 225.

[@HeavyMetalBarBQue]

Hey Kenney....not sure if this reply is for Troy or Me? But I'll give My thoughts....The PBC runs between 275 and 325. A WSM could run at those temps or lower depending on how it is set. I don't associate "Dirty Smoke" when using charcoal. especially Lump which I prefer. You really should watch my latest Video!

[@MJ0U812]

@@HeavyMetalBarBQue link to your page? TY Peace \m/,

[@danielploy9143]

I’ve got a rib rack made by Lavalock. This has heavy metal being made of stainless.

[@HeavyMetalBarBQue]

@@danielploy9143 Metal On! \🔥/

[@frankie819h]

Is hanging the ribs in wsm better than laying them flat on the grate?

[@k9m42]

TRoy, Maybe I am doing something wrong. I get a strong vaporized grease flavor on hanging ribs. I also notice nasty thick grease all on the inside lid after the cook. Kind of like the grease build up under a kitchen range hood. It was covered. Is the grease flavor the profile everyone is talking about when they say hanging ribs over coal give a distinctive flavor? It came through stronger when I ate them the next day.

[@lowdownone]

We came here for the bbq tips.......and we were fortunate enough to be treated to a minute and a half baywatch montage bbq style! And let's not forget that giant pink flamingo! T-Roy, you are indeed a great American....keep up the good work brother

[@katzsteel]

Great video! Prob be buying that darn accessory too for my WSM.

[@jimsmoter4510]

Fantastic job on the ribs . I bet the smell out of the smokers was fantastic. How many times did you need to add coal to maintain the temp.

[@TROYCOOKS]

Hey Jim, I used a regular 18 lb bag of Kingsford Blue. I put about 1/3 in the PBC and 2/3 in the WSM. I did not have to add any additional charcoal for the cook. And yes, the smell was amazing!!!

[@drewvelasquez6528]

You are just living your best life!

[@jamesmacgillivray266]

Its not that Im one way T-Roy but it looked like the wsm got more wood and larger. And instead of just tossing them in like you did on the PBC you made sure they were put behind the vents. I take it back I might be one way. Loved the video.

[@KritonelectronicsNet]

Did you keep the water pan in the smoky mountain during your test?

[@mr.splackavellie2184]

Im guessing the mystery behind the smoke ring was do to the hanging. Unlike laying on grates and having the smoke circulate the meat, it was just shooting straight up and out the gates

[@GTRJohnny66]

I have the 18" WSM, and the Gateway hanger. I get more of a ring hanging them. So, not sure what was up with T-Roy's experience here. I also cook them a bit lower/slower, so maybe that's the difference.

[@mr.splackavellie2184]

@@GTRJohnny66 good point, forgot he brought it up past 260. Makes things a bit interesting now. Maybe the silver skin didnt allow the smoke to penetrate

[@GTRJohnny66]

@@mr.splackavellie2184 That makes sense. I have never tried smoking ribs with the silver skin.

[@mr.splackavellie2184]

I usually pull it off my pork rack, but i leave it on my beef rack to keep the juices in and helps it not to fall apart when im slicing

[@tomsbackwoodsbbq]

Great info man ! there are so many variables to consider it would be hard to decide which would be the better buy if I where looking to purchase something new. I love these types of comparisons! Thanks for sharing Troy!

[@bobgrauer]

How many chunks of wood did you put in the Weber vs the Pit Barrel?

[@jasonf8905]

I find the WSM runs hot without the water pan, perhaps try 225-250f next time. I think you mentioned in the video it was 25 mins too long, which means it was probably running an hour fast compared to the pbc

[@tylersparks239]

Is this difference maybe in the cooking temp, maybe you addressed that but I've seen other videos where there was very little if any discrepancy between the 2 racks?

[@donofalltrades]

T Roy corkscrewing into the pool made the video worth it alone, the rest is just gravy. Lol. You're helping me to make my decision to buy a WSM an easy one. Thanks, TROY.

[@thegalleryBBQ]

Good stuff Troy. Enjoyed the watch. love the pool shots. living life to the fullest. Enjoy brother!

[@TROYCOOKS]

Thanks brother!!! I've had a lot of requests to show me in the pool, so I figured I'd throw that part in this time. The ribs were awesome!!!

[@johnknapp6328]

Nice Demonstration T Roy Gateway drum cookers offers same thing. 45.00 I've seen it for. You need to go back to smokers mods and get you some cool touch handles for your wsm and check out the firedial, It is deflector plate that sits were water pan sits, I believe they are 39.00 dollars. Cheers

[@texascrossbowdude636]

Didnt you put 3 chunks of wood in the WSM vs one chunk in the PBC?

[@MarkyBigSmoke]

Great comparison video T-ROY! Always wondered what the differences were between the two. This is helpful. Thanks. Cheers from London UK

[@lindaparker6102]

Love ribs, smoked to the bone ! Put barrel smokers are so nice, smoke sausage, links along with other types of meat ! So versatile ! Definitely looks delicious ! It’s all about the smoke smoke all about the smoke driving

[@KevinStaggs]

Great video. I have a Gateway hanging kit for the WSM and I’ve only used it once. This video makes me want to use it this weekend. Thanks T-Roy

[@progers5019]

Hey Troy, I have both cookers and have hung ribs on both. I like doing ribs this way because I just let them go all the way, and put a little sauce at the end mostly because Janet likes a sweet rib. Both are great. Hard to choose really. I think I need to hang some in the WSM again soon just so I can make a judgement call with you. lol Yours looked great. Oh, nice Jack Knife. No one there to splash though. Cheers

[@tomcooke6670]

I think the difference between the 2 is the venting system of the wsm is designed for producing more smoke. Air flow thru wsm is much better than pit barrel

[@Theeightmilebend]

Great video..... T-Roy with the can opener @ 10:13. I give it about an 8.5 from the judge out of Georgia !

[@TROYCOOKS]

Thanks Moon!!! I was hoping for more airtime, but my belly didn't give me any lift!!!! LOL

[@afarley17]

Weird, how they didn't have a smoke ring but still looked mighty tasty. And I love your backyard set up with your pool. That's my dream backyard 😎

[@BenClark83]

Cannonball!!!! T Roy living his best life. Cheers to ya brother !

[@gsbbq4870]

I think you put more wood in wsm

[@oh-kade]

I love ur videos never quit making them

[@TROYCOOKS]

Thanks

[@Fullnelsonbbq2020]

Both ribs looked amazing and delicious 😋. Love your videos thanks for sharing

[@efd1373]

The Pit Barrel Cooker Company now makes a hanging rack that is designed to fit the WSM ($59.99) and comes with hooks and a hook removal tool.

[@thegrumpyolgringo]

Good comparison video, little surprised as well,that the WSM didn't have a smoke ring, with the amount of smoke being put out. The color PBC, looked a little better. I'm pretty sure I wouldn't have a problem eating either one of them. 😎. Nicely Done. Thanks for sharing. 😎.

[@jkbbq]

Interesting experiment, I'll need to give it a try as well.

[@1984BBQ]

T-Roy great comparison between the WSM and the Pit Barrel Cooker . I don't own the wsm I own the Pit Barrel and I will say I did ribs in my UDS and thought they where better then the pit barrel . My wife she absoulty loves ribs on the pit barrel so I guess it's a win win for both. Cheers brother Troy

[@2001pontiacta]

Hey T-Roy! Love the video’s! Thanks for always sharing your knowledge and tips. I’m new to the smoking community, and have an electric smoker from Cabela’s. I’m about to smoke ribs I got from a local butcher shop. They are more round then flat like your’s here but, my Question is. For ribs is it better to lay them in the smoker or would you saying hanging them is best for smoking? I also like a nice dark bark which I’m still learning how to smoke. Thanks in advance!👍🏻

[@SmokedReb]

Nice shades, nice pool, and of course I love your BBQs. Thanks for sharing, Troy!!

[@TROYCOOKS]

Thanks much!!! I was having a lot of fun on this cook as you could tell!!! LOL

[@debbiejohns6036]

Hi. You did a WSM vs PBC 2 years ago as well. In that video PBC was the winner , in this one is the WSM. Wondering how come ?

[@texascrossbowdude636]

He put 3 times as much wood in the Weber versus one in the pit barrel

[@Zachsmoparandmashedpotatos]

I bought a hanging rack from Gateway drum smokers for my 18.5 WSM super heavy duty construction for rack and hooks . I also purchased a stacker kit from Cajun bandit for added cooking space and so I can hang my ribs and use my water pan at the same time!

[@TheHatandBeardShow]

Hey T Roy. Any tips on smoking fish? Would a video about how to. Thanks!

[@GTRJohnny66]

Great comparison, Troy! I have the 18" WSM w/ the Gateway rack - it's beefier, as are the hooks they include. I have been getting a heavy smoke ring, but I am going lower/slower than you did. Not sure if that's the difference or not. The hanging ribs definitely taste more smokey for me - and we taste the rubs and sauces more. Keep these great videos coming! Cheers!

[@monkeydoctorofthelostworld7468]

The reason you got more smoke flavor out of the weber is because you put more than twice the amount of wood in it than you did the pit barrel.

[@texascrossbowdude636]

I just said the same thing

[@TheRollingGrill]

Nothing better than a Poolside Que! Good looking ribs T-Roy.

[@PIZZACHEF69]

will the arbor charcoil holder 18.5 fit the PBC?

[@TheHollarBBQ]

NIce job Troy. They looked really good.

[@Sidneytx]

Pool scene has that Babyback Maniac music vibe. Good stuff

[@enyceofnyc]

What was different about this test in comparison to the first one that you did? Asking since last time the PBC won.

[@CookinWithJames]

Both looked really good. I still have not had ribs on the pbc yet. I heard it does the best on ribs, but on this cook wsm wins. That rub looked good also. Great video!

[@TROYCOOKS]

Thanks James! I was very surprised that I preferred the WSM ribs because I’ve cooked ribs many times on my PBC and they are always terrific.

[@lyleswavel320]

Awsome cook, I'm going to have to try this, I went to dallas on Tuesday to walmart and the Oklahoma joe bronco was on sale for $184 new so rib cook is coming after seasoning it, that wsm puts out smoke like my camp chef pellet smoker with two of those pellet tubes on meat rack to add smoke, the beef ribs I did were barked up and black like that

[@eltonsbbq-pit]

Hey Troy! Great video. Like that hanging rack for the wsm.. Did you take out the drip-pan in the WSM? Bothe ribs looks grand to me brother. Was a bit surprised that you didn't get any smokering.. maybe the rub's fault? Glad that the WSM was in the lead on this one.. Cheers and enjoy the pool!

[@Ivan-bj3rv]

Troy last year you and James made it seem like the pbc won and it wasn’t even close. The flavor profile was so different that the wsm didn’t compare. I noticed you hung the on the grate therefore they were closer to the coals and also the edge of the wsm, do you think that played a part in this new test with the hanging rack? I’m thinking of buying one myself.

[@TROYCOOKS]

Yes, hanging the ribs a little higher in the WSM did make a difference and also placing the ribs away from the edge on the WSM made a difference.

[@GallaghersGrub]

Looking to add a WSM or PBC pretty soon. This really helps. Thanks for the vid!

[@TROYCOOKS]

Glad you enjoyed it and I appreciate you watching!!!

[@Anteater23]

Which smoker you end up going for?

[@Gr1mTh3R34p3r]

I wish you had a OKJ Bronco to test it out doing some ribs. I would like to see how it compares to those.

[@BwanaSuttree]

Do you think the rub impacted the lack of smoke ring?

[@tomn4rs57]

How about a video or an explanation between hanging ribs and laying them on a grill on a WSM??

[@RickTheStick]

I don't own a Pit Barrel Cooker but I think I will look into buying one soon! Great Video as always T-ROY!

[@felixhofschneider3276]

Did you use a diffuser or a baffle in the drum smoker

[@TROYCOOKS]

Nope-Nada, just direct heat from the bottom.