r/PitBarrelCooker

Image 1 — PBX mods
Image 2 — PBX mods
Image 3 — PBX mods

PBX mods

Picked up a pbx at academy this spring for $160 ($199 less 20%). Noticed it burns a little hotter than I'd like for certain cuts/cooks. I did some mods to help keep the temperature in check. I did these mods specifically because I like to use the grate and I don't want those rebar bars in the way. First, I wanted to control how much charcoal is burning at any given time in the pbx charcoal basket. I am doing this with a straight line fuse. I took two pieces of 2 1/2 x 2 1/2 x 1/4 inch angle iron and cut them both about 15" long. I had to bevel the backs on all 4 ends so they fit the basket. Then, I bought two weber compact charcoal chimney starters. One I use as a charcoal starter, the other I removed the bottom inside grate so it's just a tube and it gets used as my freshly lit charcoal receiver. I light my charcoal, then dump it in the receiver. When I get everything situated, I pull out the receiver and the fuse is lit. In the photo above, i started with the lit side of the fuse closest to the bottom air intake so it's burning away from the intake. I've tried it the other way within burning towards the intake. Seems to burn a little hotter that way. I control airflow without the rebars using some food safe sous vide magnets I got from Amazon. If I leave the middle hole in the back open, this setup gets me 225 to 240 for about 6 hrs.

u/Sam00Whyr — 2 days ago

Wasn’t Our Day

We competed last Saturday in Troy, IL. Just wasn’t our day to hit the marks. But that’s the way it is sometimes. We still had a load of fun!

u/jimmydg2020 — 2 days ago

Ribs "alla rosticciana" (italian way) in the PBC

Italian recipe (just salt, pepper, rosemary and garlic powder) in the PBC. Enjoy!

u/ffracor — 4 days ago

Pit Barrel noob! Grease fire in PBJ, advice appreciated

Hey all, I recently upgraded to a PBJ after having smoked on an electric Masterbuilt for a couple of years.

My first two cooks (pork butt and St. Louis ribs) were fantastic. Today I did a rack of beef back ribs. Notable that they were pretty fatty under the membrane but I was aggressive about trimming after I pulled it off.

Usual set up with Kingsford blue and a chunk of hickory. All was normal, I didn't even crack the lid for the first 2 hours. I'd been peeking out the window at it every 20 minutes or so. At the 2 hour mark I looked out there and had huge white billowing clouds of smoke.

Long story short of course there was a fire. I got the ribs out and choked down everything by stuffing foil into all the vents. The ribs may be toast, but I threw them in the oven and we'll see.

Any thoughts on ways to avoid this going forward? It doesn't seem like this is common.

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u/GrammarSpellingCheck — 4 days ago

A little meal prep for the week on the PBX. Chicken rubbed with a 2:1 bbq rub and j.o. spice, with a half pound of butter under the skin. Ribs with straight bbq rub. Happy Sunday funday 🍻

u/DerHamer24 — 4 days ago

Don't overthink it

A while ago I had the PBC. I was more used to the WSM and kettles that I could dial in wherever I wanted temp wise. I tried very hard to make the PBC the same. I got frustrated and sold it.

A few years later I decided to give it one more go and picked up the PBX on sale. And this time I decided to just let it ride. What a great decision. This thing is a beast, and incredibly easy to use. Literally just follow the instructions from Pit Barrel and don't even think about the temp in the cooker.

I know this is well known on this sub but I thought I'd just let anyone else who might be frustrated to keep at it. Let it do it's thing and you'll produce killer BBQ.

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u/Dependent_Bobcat7950 — 12 days ago