Weber Kettle VS Pit Barrel Cooker - Battle of the Smoked Chicken

This video is putting the Weber kettle against the pit barrel cooker in the battle of the chicken. In this video we will compare cooking speed, smoke flavor, moisture content, crispy skin, appearance and overall taste.
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PitBarrel Cooker Co.:
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Weber Grills:
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18-1/2 in. Classic Pit Barrel Cooker:
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Weber Performer Deluxe Charcoal Grill, 22-Inch, Green:
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Slow 'N Sear for 22" Charcoal Grill:
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Maverick ET-733 Long Range Wireless Dual Probe BBQ Smoker Meat Thermometer Burgundy:
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#pitbarrelcooker #weberkettle #smokedchicken

[@11thHrPro]

I see you with that Killer Hogs product! Malcom Reed is one of my favorites.

[@dgarcia7768]

if not the best 👍🤑

[@gtsbarbecueandcuisine4837]

Very nice comparison. I don't have a pit barrel but do have a hanging rack for my WSM and use it often for chicken and I think it works well. I'll have to do a side by side comparison like this to see how they come out. Thanks for sharing this.

[@TheBarbecueShow]

Neat test but there are so many different variables. 2 different types of heat on the chicken and the PBC has those chicken drippings falling on the hot coals producing another layer of flavour. Keep on with the cool tests.

[@kchylik]

Great video, I own both cookers. You were very fair and thorough. I did not know the slit in the back of the Weber that you can hang the grate on!! LOL How do you keep the Weber dome so clean? I know you use a lot. Thanks Mark Chylik in Cleveland Ohio, A Browns Fan!!!

[@vagabond-yj8pn]

Great shoot out. Another great vid!

[@billdobberpuhl9507]

I vote for the Weber... I have the performer and a WSM. Both are capable of making top notch Q. Thanks for the great content.

[@markn.7054]

Hi Daryl - Nice chicken cook. I agree with your crispy skin conclusion. I have a Weber kettle & never had success getting crispy skin. I realize you don’t own a WSM but, just wondering what your thoughts are on the WSM? Would It be worth buying a hanger system like the UDS (I won’t hold you to it)? Do you think it’s possible to get similar (UDS) crispy skin results (again I won’t hold you to it)?

[@ricknism]

Great video, I have both cookers and I look forward to more comparisons

[@nickgrnr]

Great content bud. Been looking to add the PBC to my collection. But the real question is what kind of cigars do you have back there? Maybe make a vid on those? I'm a brother of the leaf myself!

[@bobwampler3387]

Definitely no losers here. Great review!! As an aside, which would you consider to be the most likely to produce great results for a beginner?

[@smokeymtnguitarnerd2539]

Great comparison vid! Looking at getting both (using big box offset combo right now). Thanks!

[@bitmasterb]

love your videos and thanks for this! do you (or did you) have an issues with temp or fire getting hit by chicken grease on the pbc when you light it that way? I've seen Malcolm Reed light it that way as well....i tried it and was a disaster....fire wasn't big enough to combat the grease

[@ThyronMathews]

Outstanding review chickens look amazing. Nothing beats a good Weber kettle grill smoke chicken. Thank you again my brother for share your video

[@BeeRadicaI]

I love my PBC!

[@shirleylavis797]

More uploads please and thank you

[@MrVeteranVlogs]

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

[@tommyroberts867]

How can the Weber didn't have e good skin? You can open the Weber up and fry that skin if you get it hot enough.

[@PaulDominguez]

Nice vid

[@bimp33619]

Hey Daryl great video. I don't have a PBC and cooked some chicken on my Weber. It was juicy and flavorful but had rubbery skin. How do I avoid that? Thanks 👍🏾💯

[@Bill-N-Carolina]

What temperature were you cooking at? Try cooking it at 350+ and the skin will turn out better. You can also leave your chicken in the fridge uncovered for a few hours to dry the skin out before cooking.

[@bimp33619]

@@Bill-N-Carolina Thanks, I believe I was cooking between 275-300. I will try 350+ next time & the fridge tip as well.

[@scottcarnes439]

You are comparing a smoker vs a grill. Compare the Pit Barrel vs the Smokey Mountain

[@BadBeastBarbecue]

I used the Weber because a lot of people use two zone style cooking to smoke on the Weber and was curious about how it compared to the Pit Barrel, thanks for watching and commenting.

[@scottcarnes439]

@@BadBeastBarbecue Oh, I'm not saying anything bad. I love your videos. Would just like to see the same heads up between the Pit Barrel and the WSM

[@ForgetU]

Your have to repeat this experiment and brine them first... haha. Do you think if you sprayed oil on the Weber one when it was cooking, it would have crisped the skin?

[@mikeje305]

I’ll take the Weber anytime

[@desun75]

Pit barrel is chicken and ribs machine