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

Let's compare the flavor of St Louis ribs hanging in the Weber Smokey Mountain vs Pit Barrel Cooker. It was close, but we have a winner!!!
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[@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!

[@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!

[@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.

[@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!

[@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.

[@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!!

[@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

[@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 🍻

[@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!

[@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.

[@eckankar7756]

The difference I found between the two is the WSM with the water tray catches the dripping fat and rub so it doesn't burn. PBC burns up the fat giving a nasty odor..and the rub had sugar in it and that burned on the coals flavoring the ribs. I thought the burnt fat and sugar flavor gave the ribs a disagreeable taste. I'll stick with the water pan in a smoker.

[@crushingbelial]

Living the life. Love it!

[@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! \🔥/

[@ttex55]

Why did you use more wood in the weber than the pit barrel? You put two in the pit barrel and then added three in the weber and one of those was really large then you talk about how much heaver the smoke is in the weber then it comes down to the webers stronger smoke flavor as the winner. If your going to do a side by side you have to keep it as fair as possible. Otherwise it looks rigged.

[@LT905yoc]

Nice pool T-Roy those ribs look delicious tho

[@TROYCOOKS]

Thank ya, thank ya very much!!! Them were some mighty fine tasting ribs!!! I appreciate you watching!

[@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.

[@MrBricey25]

I just watched your beef ribs on the PBC and that was pumping the smoke out over the whole cook

[@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.

[@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

[@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.

[@NobleSavageVids]

Thanks for making content T-Roy. I've been debating on which cooker I want next, a PBC or WSM...This helps, cheers bro!

[@jumbeeblack]

The WSM is a beast!!! You can modify it to cook in so many ways. This thing is the Army Swiss Knife of grills. It can do everything that a PBC does but a PBC, and I'm sure T-Roy can vouch, can't do nearly as much as a WSM. Good luck on whatever you choose!

[@bamamubs4723]

They both look so good!

[@Razor1138]

Just saying...the WSM had more wood added than the PBC. I’d imagine it has more smoke.

[@joecummings9662]

To thick of rub is why there’s no smoke ring

[@bradharmon913]

PBC is not a smoker its a cooker WSM is a smoker

[@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!!!

[@herrlichesherforder9338]

Awesome channel man, I really love the vibes from start to end! Greetings from germany!!!

[@hinds90]

I remember when I first started watching your channel I asked about that rub and the rib glaze. Still haven't tried it. Will definitely order some after I finish my kosmos q 8 pack.

[@TROYCOOKS]

Yeah, I haven't used the TX BBQ Rub in a while and I've been missing it. I thought it was time to restock this year and I still love it!!! YUM!!!

[@ricknism]

Great video T Roy but you need to work on your cannon ball 🙈I just a got a PBC a few days ago and cooked trip tip and chicken. One of my best cooks right out of the gate. Keep putting out great videos, I’m learning every time I watch one of your videos.

[@LassesFoodAndBarbecue]

Thanks for the comparison Troy. Really enjoy comparison videos of all konds - but favourte is cookong hehe

[@vincenzosplate]

So yummyyy 😍😋

[@TROYCOOKS]

Hey Vincenzo, great to hear from you brother!!! Thanks, they were some mighty fine eating!

[@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

[@gsbbq4870]

I think you put more wood in wsm

[@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.

[@jeffincabo]

Troy don't you think the ribs on the WSM would have been a clear cut winner if you would have lying them down ? After all the thing actually wasn't designed to hang ribs !

[@oh-kade]

I love ur videos never quit making them

[@TROYCOOKS]

Thanks

[@west]

Great pool montage!

[@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

[@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

[@ChrisMcDowellDIY]

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

[@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

[@punkem733]

I did the same test, and I came to the opposite conclusion. The PBC is a rib, and chicken cooking machine.

[@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!

[@jaycee1373]

Don’t think you can go wrong with either the PBC or the WSM. Understanding one is a cooker and the other a smoker, between the two, which one do you find you use more often, and why? Taste, type of cook you’re doing, taste, or ease of cleaning? Cleaning the WSM is an unpleasant task if you let it sit unattended too long after a cook, so I’ve learned to clean up sooner than later.

[@sleightinmind]

Troy, you gotta do a video cooking ribs with the 321 method. Feel free to contact me if you're interested.

[@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

[@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 !

[@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!!!

[@drewvelasquez6528]

You are just living your best life!

[@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

[@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!!!

[@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!

[@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!👍🏻

[@ElJopo1]

T-Roy I might have missed it, but what were your cook times on this? Keep smoke rollin!!!

[@BwanaSuttree]

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

[@BenClark83]

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

[@victorbitter583]

Lol. I could hear the Tsunami warning siren from here.

[@BenClark83]

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

[@Fullnelsonbbq2020]

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

[@jackrodosta7971]

Thanks T-Roy your taste must have changed, or you got a touch of Ol Timers 😂😅😄 because your video from Feb 13, 2018 when the compared the WSM to the Pit Barrel you thought the Pit Barrel ribs were better "much better flavor" than the WSM! Either way you can't loose with a good smoked rib! Thanks for the videos and Keep on drinking Responsibly !

[@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!!!

[@davidpancerz5820]

Interesting comparo Troy, thanks for sharing. I think the smoke ring myth is overrated much like horsepower vs. torque. Give me great flavor (torque) over a pronounced smoke ring (horsepower) any day! I prefer the Barrel House Cooker to the PBC for convenience reasons (lawsuit talk notwithstanding). It's a rib makin' machine! I like to use apple wood chunks when cooking baby backs and have noted the smoke productivity greatly diminishes after about an hour but I still get great flavor. Can't imagine how the ribs from your WSM tasted. Also, thanks for showing the wimpy hooks that came with your Weber hanging rack. My BHC came with so many hooks, I'd just use those instead of the less robust ones. Love the pool lounging footage as others have said. My best to Karen!

[@razorpit]

I don’t get the purpose of hanging 2-3 racks of ribs in the WSM and having to worry wether or not they fall in to the fire. Just remove the water pan and safely cook them on the racks. 😂 Now if you need to do 10-15 racks for a party, that’s a little bit different.

[@PIZZACHEF69]

will the arbor charcoil holder 18.5 fit the PBC?

[@krystleroy3068]

I wanna get the hubby a smoker for Father’s Day ! Don’t know what to get ?

[@2005Pilot]

Krystle Roy Weber Smokey Mountain - easy, efficient and Great BBQ! Had mine 13 years or so. He will Love It!!! I have the 18.5 inch one - T-Roy has the 22 inch

[@rgille2]

yea get him the 18" weber. It'll be one of his favorite gifts of all time.

[@LunaTicFAM]

Livin the dream brotha!!! One day I'll gete a pool like that at my place...for now it's a Walmart kiddy pool lmao

[@krystleroy3068]

Victor Luna well you have backyard ! Lol I would love a pool and huge yard even a above ground pool would be great! I got a tiny yard and yup kiddie pool for me were I live house prices are crazy ! Can’t wait to move in 4 years

[@rjtompkins2507]

As good as they look Im just not seeing the benefits of hanging for overall flavor or texture. Only plus I see is could probably cook a ton of ribs hanging them.

[@gloriab9361]

That WSM looks so dated. 80s like Troys shirt. Night rider temp gauge.

[@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.

[@70sbbqfreak74]

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

[@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.

[@4wheelliving132]

I've seen those hanging racks, but I never wanted one because I think all the juice from the meat falls off. Those ribs looked dry and over cooked to me, especially the one on the Weber

[@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?

[@bobgrauer]

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

[@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

[@be891]

The lack of smoke ring has more to do with the amount of seasoning used. Less seasoning will result in a better smoke ring.

[@TheHollarBBQ]

NIce job Troy. They looked really good.

[@TheHatandBeardShow]

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

[@steveyork8069]

Looks like sunburn just waiting to happen🤣.Ribs are looking good👍🔥

[@CookingwithStephennJacklyn]

Hi T-Roy , DANG bro you had a fun time in the pool relaxing LOL. Great review on those ribs using different cookers . CHEERS 🍻 to you.

[@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.

[@fredtupper4424]

You put a lot more wood to smoke on the Weber than the pit barrel so that would explain the more smoky flavor

[@katzsteel]

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

[@rodolfoespinosa3134]

Thanks for the video. Random question, whats the best way to raise the temp on the WSM? thanks!

[@danoesq2]

That pit barrel boy-howdy, just use some foil around that rebar for temp control and your good to go.

[@DavePruett]

I'm going to go way out on a limb and suggest that no rib lover would turn down either of those racks for dinner.

[@Sidneytx]

Pool scene has that Babyback Maniac music vibe. Good stuff

[@kevintaylor5954]

Wouldn't you need charcoal in order to get the smoke ring not just Hickory

[@texascrossbowdude636]

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

[@KritonelectronicsNet]

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

[@SamSchaus]

The theme song reminds me of Bill Dance. I don't hate it.

[@kraigbenjamin1895]

ha is that belly us coast guard safe , im gust saying we have seen the movie titanic.

[@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!

[@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!

[@countsvalable]

What size thermometer for WSM18

[@Legendary_UA]

Don't skimp on the run. Geez......

[@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!

[@frankie819h]

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

[@SmokedMidwestBBQ]

Absolutely love this video! Both look great and having owned both smokers I agree with your opinion!

[@jamesomalley4556]

The Weber is your first love buddy . lol