Two Easy Pit Barrel Cooker Mods - - No Tools Required!

[@noafence]

Thanks Daryl, I use my pit barrel all year for differing meats, cookies (smoked chocolate chip), pizza, breadsticks, the list is endless. My modification is using the charcoal chimney. After starting the fire in the chimney and loading the pan, I place the empty chimney on the bottom of the barrel and place the ash pan on top of it. You can use the bars or not, they kinda get in my way when quickly turning the meat. This is my go-to method for Santa Maria Tri-tip or ribeyes. It provides a nice fast and hot cook for searing. Works for me. Cook On!

[@Calpaddy-r9d]

Nice .

[@leeeisenstein1830]

You’re the man. If I was in your shoes, I would walk around with your theme music at all times!!!

[@jaimepina8703]

0

[@seandavis2520]

Simplicity ... no tools required... I like it!!

[@adamharrington6888]

Simple, effective, resolved the issue! Absolutely genius. Thank you for sharing!!!

[@howiecooks0518]

Good morning!! Nice modification on raising the basket. I am going to try it with mine.

[@alanmiller4122]

I saw the thumbnail in my suggestions and was like this is a no brainer, this guy just looks like he knows, turns out, he does!

[@andrewallason4530]

There’s only one problem with this. 3 years later and I have still not received my invitation to come and ‘test’ your delicious cooking. Please see to it immediately. I’m starving! 😜 Looks fantastic. I am heading out to buy a barrel this weekend, and will burn it out and make one for myself.

[@michaeltyniec7010]

Great video. Been eyeing the Pit Barrel cooker for years - but still sporting my Weber kettle for my smoking needs. Maybe next year I can put in a request for Father's day? HAHAHA.

[@SmokyRibsBBQ]

Good looking ribs Daryl! I've owned my pit barrel cooker for 5 years now and I have never ran into any issue you mentioned in this video about poor air flow. It has always performed the same every time. I thought it was a bit odd that anyone was having air flow problems since they are all built identical. I quit fretting over temps on the PBC a long time ago because they are so predictable on how they will run, but with that said I have noticed that cold damp air on a winter's day will affect them some, but I don't believe it's from a air flow problem with the drum.

[@BadBeastBarbecue]

Smoky Ribs BBQ yea, my PBC cooks great as well, I run into this every once and a while, maybe when cooking in the colder months. I usually just open the the vent more, but wanted to see what would happen if I raised the basket just a bit. Thanks for watching Rus.

[@cleophusfowler]

I always run into this problem. My fire always either goes out or almost goes out. I've tried everything without doing modifications and nothing works except cracking the lid. I've tried every brand of charcoal and opening the damper to different positions and nothing works.

[@notsoserious0944]

The PBC is very consistent if you don't vary too much from the instructions. I think the designer specs the Kingsford charcoal not because it is great but because we get consistent results nationwide if we follow the guidelines. Kingsford charcoal is consistent but I do notice it disintegrating quickly if left in the chimney even a little too long. Which is great for them to sell more but...I use lump charcoal now and only use the Kingsford in the chimney to start the fire. One or two chunks of your favorite wood is fine but not as fuel, just as flavor. The PBC is also kind of expensive to run if you add up all of those bags of Kingsford over the summer.

[@akajonny]

@@notsoserious0944 I switched to the PBC Juniior and it saves me so much charcoal. I wsa using 400lbs a year; now it's nearly 80% less using the Junior.. I only light 7 pieces of kingsford charcoal in the Junior....

[@usa91787]

The extreme cold in Winter where I live tends to make cooks take longer. Especially if it's windy. But I've cooked in -20 F and still get great food.

[@BuQeyeBBQ]

Thanks for the video. I enjoy your channel. My issue isn't keeping the temp up in the PBC...mione almost always runs hot 325-350. Puts out good food but I have to watch it for sure.

[@josephroth3982]

The issue I have been having, seems with shoulders so much and not ribs. I'm about as close to sea level as possible, and I open my flap to about the quarter position. Cooks ribs perfectly like that. When I'm cooking a shoulder though, so many drippings get on the center coals that they don't burn. So tomorrow I'm trying my new thought on this. I bought some #16 jack chain. Its a twisted link chain that you can open up with needle nose pliers. I made 4 7" lengths and hung a 10 by 10 cooling rack under the grate, making sure to hang the top links(bent to hooks) at the corners of where the wires are welded to the outside ring of the grate. Then I slide a 9 by 13 baking pan on the cooling rack. This is far enough away from the coals to allow heat and smoke to pass and far enough away from the meat to allow heat and smoke, but not any drippings to hit the coals. Kinda like a makeshift offset smoker. Hopefully it works!

[@usa91787]

I've not had either of those issues but two alternatives to your solutions would be: Instead of looking for a stand like that, find 3 bricks or go to Home Depot and buy 3 for a total of $1.50 and set those under the legs. That'll get you to about 8 1/2". 2. When you place your basket in the bottom, just make sure the notches used to hold the ash pan are rotated so they are not blocking the lower vent. One complaint I've heard about the rods is they get in the way of moving food on the grate when not using the rebar. Well, I got the diameter of the rods, went to the hardware store, bought 4 bolts and sssociated nuts of about the same diameter as the rebar and put thos in the holes. Lastly, if you want to use the PBC as a regular grill I put a 14" clay planter pot upside down in the bottom and set the basket on that. It raises the basket to about 6" or so from the coals Plus, you can do 2 zone cooking by just filling basket on one side of it's handle so you only have direct heat on one side of the grate. I haven't checked to see if a Slow n Sear for a Weber kettle will fit but in a pinch to make sure your charcoal doesn't shift, once your basket is in the barrel, just use foil from the handle to the grate bars to divide the basket in half. I've got my first PBC 5 years ago. Still in great shape. Bought a second last year. Oh - I had an unintended modification when I accidentally dropped the lid on our patio and it dented the edge of the lid. So I bent it back as best I could and it made the lid fit a little more snugly which I think holds temps better. Edits were for fat fingers.

[@richardrodriguez2750]

Great Idea, the ashes were clogging my air flow when I cooked for a long period off time. Thanks for sharing...

[@franksters08]

I got a pbc for Christmas and I will try these mods. The only thing about the higher stand is I can already picture myself tripping over the curve that pops out.

[@bmoneyvidz]

3:29 Bug decides to end it all and dives into the cooker. That was hilarious. BTW, love the channel keep up the great work!

[@NicSchilling]

Just got a PBC. Good Tips. Have a Rec Tec as well like you in the background. Looking for MORE Smoke so I decided to get the PBC. Wish me luck!

[@gregsilsby6884]

The PBC does cook the hell out of some ribs 😊

[@Assburgersaretasty]

Gotta say, i love your channel man. Just got mine on order. I like that you put the tips in there. thanks

[@BadBeastBarbecue]

I appreciate that! Thanks for watching, enjoy your PBC!

[@jimschulte414]

I've had the same problem. But only after a year or so of us the PBC. I think maybe it's old, moist charcoal. And I've wondered about airflow. Yours is a good idea. I'm giving it a try. Thanks.

[@smov23]

I've never had an issues with temp control while cooking 2 slabs of ribs. I have issues when I cook too many fatty items at once.( 2 pork butts). It's best to let your pbc warm up a little longer.

[@lawrencegarcia1370]

Pit barrel is my favorite pitbarrel. No mods..never had any issues even cooking 3 briskets

[@MajorCordite]

So how do you cook 3 briskets? Hang? Room in barbell for 3 wrapped briskets?

[@mickdog2]

I bought the junior, and put it on some concrete blocks before the first use. Seems like I've had fire issues, but I'm so new to it that I don't know what I don't know.

[@progers5019]

Nice rib cook Daryl. Sometimes it's the small things whick can make the difference. I have opened the disc more to increase the oxygen too get higher temps.

[@CAJUNRNEWBBQ]

Nice thinking. Mine runs hot living close to below sea level. Called PBC up and they had no suggestions for me. So I just stick some tin foil in the intake and it brings it down some.

[@FGUK1973]

I have a UDS and that has loads of opening on the fire basket, which I bought from Big Poppa Smokers. The ash catcher attachment hangs well below that basket too, so there is always air flow. Ribs look mighty fine. Making me hungry!! :D

[@DaveWafford]

Great tip. I will try the charcoal basket mod.

[@themeatstall9001]

Great Mods .......Beast..Keep smoking

[@BigLewBBQ]

We love our Chimineas. I kept an old stand from a previous one that cracked too. You never know when you might need something like that. Good idea you had to raise the PBC height with it. Ribs awesome. Good info you a sharing here.

[@TheAgentCap]

Does it make it any more difficult to empty the ash after your cook?

[@justicecenter]

Hey Big Guy thanks for the videos truly appreciate.

[@BadBeastBarbecue]

Glad you like them! Thanks for the support!

[@EdHourigan]

Good tips in this video. Thanks for posting!

[@roberthayes6788]

Ty!!! I have been thinking about getting one....would you buy it again?

[@BehindtheGarageBBQ]

Nice tips ,and some great looking ribs, thanks for sharing brother 👍

[@BadBeastBarbecue]

Thanks for watching

[@lawrencegarcia1370]

BRILLIANT TIPS SIR

[@humbertofranco1878]

I’m trying that 👍🏼

[@arthurr.borquez7275]

Great mods . But all you would need is 3 big chucks round or square pieces of metal almost like the type of metal plate that would cover a trench . But of course cut in too 2 pieces, and then you could just place the charcoal rack right on those three squares or circles shapes scrap metal to keep it raised up for the better flow of air . You could also just get a step bit , and drill some holes the size of a dime , into the side of the charcoal rack.

[@BadBeastBarbecue]

Oh yea, that is a great idea. I will have to pick up some square metal tubing from Lowes or Home Depot this weekend and that out. Thanks for the tips and thanks for watching!

[@raybacon1022]

What's up is Rey, I cook 3 pork butt on a barrel and never ran into a problem with the fire going out you can really control the airflow with the flap on the bottom you might need to open it up a little bit more I've cooked in 32 to 18 degree weather and never had a problem with airflow I live in Chicago.

[@BadBeastBarbecue]

Thanks, it happens every once and a while, I have cooked tons of food at one time and it and it has cooked great, but I am not the only one that has this happen sometimes, others have had the same issued periodically from some of the email I receive. I do open the flap more to get more air flow, I was testing to see if raising the basket would eliminate the need to do it. Thanks for watching and commenting. Appreciate it!

[@bravo9026]

I have trouble constantly with my PBC. I thought about drilling holes in the sidewall of the charcoal basket, or just fabbing up my own. Good idea to try though man. GEAUX SAINTS!

[@BP-or2iu]

What kind of trouble are you having? I’m thinking of getting one, and not many people seem to say they have problems. Is it with the coals going out?

[@banjobbqllc]

Hey bubby big fan love you vids Any rubs suggestions on ribs ????

[@julianwren902]

Do you think raising the feet helped her more airflow as well?

[@zoozercattacrezooz4646]

Man that pit barrel is your baby huh.... seems like your personal fave.

[@BadBeastBarbecue]

I love the Pit Barrel but to honest my favorite is my Kamado Big Joe III, will be breaking it out real soon.

[@zoozercattacrezooz4646]

@@BadBeastBarbecue I got a Big Green Egg and a Rec Tec 590 stampede and I love em both but the BGE will always be my baby... I also have a couple of homeade stick burners that I keep at a friends camper. BBQ is the best hobbie!

[@MrVeteranVlogs]

Another Great Video Brother!!!!!!!!!!

[@bimp5]

Hey Daryl, great tips! The ribs looked great!👍🏾

[@anthonybortolazzo]

Come for the mods, stay for the best looking ribs I've ever seen in my life. Sub'd

[@marshallhollins735]

I would like to know what you are using for your wrapping glaze please?

[@BadBeastBarbecue]

It was Firebee Spicy Honey, here is the amazon link: Firebee Spicy Honey: (Amazon US Store) - amzn.to/3aX360x

[@miguelarrowsmith421]

I’m looking into getting a pbc soon

[@kingpete8811]

Very cool tips thank you

[@metroplexchl]

Love it!

[@MITTYSMINICOOKING]

Great tutorial!

[@DooDooMonkey]

Open your vent. The drippings add not take away from the fire. Unless you're trying to cook frozen meat, lol. Everything you've done is trying to increase airflow. Just do it!

[@DooDooMonkey]

Looking at 6:36 to 6:41 dude...... Open your vent a tad.... No need for trying to mod. Not being mean but keep it simple dude. It's obvious that your vent is almost closed. Air,fuel, ignition equals 🔥. You're starving air! Peace bro!

[@BadBeastBarbecue]

Carnes Blake yea, I do that too. I adjust the vent to allow more air as well, just wanted to try something different to see what the results would be, thanks for watching

[@rjd7697]

I’ve had the same problem. Thought I was going crazy. Unless I crack the lid my charcoals always lose heat and extinguish....can’t wait to try. Thanks!

[@darylbarlow1044]

Nice

[@Daniel_Tucker]

Just ordered one good to know

[@ricklundberg1152]

what was the problem with the air flow???

[@moappleseider1699]

Do you have to use the ash catcher? I just got this thing but it didn't come with an ash catcher

[@ri067953]

No.. some people line their PBC with foil at the bottom to catch the ashes. Otherwise you have to turn over or scoop the ahses out. The ash catcher wasn't designed to improve airflow, to my knowledge.

[@moappleseider1699]

@@ri067953 Yeah it doesn't seem to make a difference. I ordered the ash catcher, but cooked without it the first 3 times. No difference I can tell. Love it though. This thing is awesome. gonna go crazy tomorrow while watching the Michigan State game. Thanks for the response.

[@stupidpocket8610]

Why do you put mustard on ribs? I've never smoked anything before but I kinda want to get a pbc

[@Whitetankexotics]

It’s a binder to hold the rub

[@julianwren902]

Mustard also makes a great bark

[@chubbyjohnson5480]

I use 2 charcoal chimneys to start my fire. I've never had a heat loss issue.

[@renegade37918]

What's your favorite device to smoke on?

[@stevelancaster6303]

I invented the original version of these drums. In the original the principal was even amount of air going in and out the top. I had 10 holes at 1/2” around the base and 10 hole 1/2” in the top. A large stainless salad bowl with holes drilled in it will get better airflow to the coals and won’t get compacted and cut off the air if you go about have way up the sides. Good video.

[@chrisrobinson5413]

Awesome

[@cuepee1972]

Great tips! Thanks

[@scoobycurry1012]

i have a PBC. i hate the dirty sooty smoke it produces with the burning of unprepared briquettes.

[@BP-or2iu]

Loving your channel. Who Dat!! What part of the Boot you from?

[@BadBeastBarbecue]

Baton Rouge

[@PawlaczykMichael]

love you videos

[@jonathanblair289]

How can I get one of those hats ? 😍

[@ILMANDOFISHING]

Hello from Italy, please can you help me? Can you give me some measurement about pit barrel? i want it but here is diffucult to find it, than i want build it own. you want help me?

[@RamirezVB]

I have the opposite problem. My cooker gets too hot. It gets up to a little over 300 degrees even with the flap all the way closed.

[@mcquoidd6917]

Dont even worry about the ash tray, just lay 2 layers foil in the bottom, put the basket on top.. done. then just pick up the foil into a ball and throw away, super easy... everytime.

[@hellrellgrillen]

Bro please keep on with content

[@soulfultaste]

@@UCnNJvbDR5t4ZFAwSH-uAk6g - do you have a permanent modification for no.2 modifaction ?

[@brandongeske139]

This dude is 100% from the New Orleans metro area. My fuckin guy!

[@alexnaranjo6985]

I am.having problems keeping the heat up. 1st on it

[@Riot228]

Song @ 4:32 ?

[@BadBeastBarbecue]

It's called, "Get Away" by Sum Wave and it can be found on Epidemic Sound

[@Riot228]

@@BadBeastBarbecue thank you so much sir

[@jeffd2532]

Putting mustard on ribs is like Patrick Mahomes putting ketchup on steak. All it do is win win win!

[@perryanderson9127]

i love mine

[@noahkraft6453]

If I buy the ribs can I come for dinner

[@ob1coyote]

I like the Pit Barrel Smoker, but for what it is I don’t think it should be a penny more than $250, even with Bidenflation.

[@thelahd6464]

And as always watch your profanity

[@junniemotton283]

Man you didn't invent it now you want to make a Difference there's nothing wrong with the cooker so get off u tube