So, I did it...

[TheLocNar]

And ordered a Pit Barrel Cooker. I had accrued enough Amazon credits to where it cost me next to nothing. Why the heck not! Hopefully it comes this week and I can start playing with it.

And yes. I still have my SI2 that I'll be using as well. Salmon has been perfect in it and I'll be using that more in the wintertime vs fumbling around with charcoal. Updates to come of course!

Who else has one? Come on. I know you're there. lol

 

[RG 2.0]

I've got one but it's well documented that I am a hoarder, lol

I've used it a handful of times.  It's cool but not my favorite cooker by any means.

 

[TheLocNar]

I'm afraid of heading down the same path as you. lol Need to control myself.

 

[TheLocNar]

Took delivery today. Hopefully I'll break it in tomorrow with some chicken... if the rain stays away! Just going to use it for awhile and follow Noah's tips/recipes, then start experimenting when I am more in tune to it. I'll update as I go!

 

[TheLocNar]

Well. I've done baby backs. Chicken 2x. Tri-tip, and rack of lamb. Thoroughly enjoyed it all. Cleanup of ash is easy with the 16" pizza pan at the bottom. Literally takes 30 seconds once it's all cooled down. Have to say, everything has turned out great, especially the lamb, even with their beef and game seasoning. Loving this thing. And yes. Still using my model 2 as well.

Need to do a salmon comparison soon.

 

[RG 2.0]

Awesome! The PBC SI cookoff will be great to see, I love that kind of stuff! Looking forward to the results.

 

[DivotMaker]

No matter what smoker was used, those are some fine-looking eats!!!  Nice job! 8)

 

[TheLocNar]

Thanks guys. Ugh. The photos came up sideways after posting from my phone. Sorry!

And yeah. Anxious to see how the salmon comparison goes. I am planning on keeping both the SI and PBC. The PBC being somewhat mobile will be great for camping/cookouts at friends places etc.

Love both for their own personalities. ))

 

[RG 2.0]

Thanks guys. Ugh. The photos came up sideways after posting from my phone. Sorry!

And yeah. Anxious to see how the salmon comparison goes. I am planning on keeping both the SI and PBC. The PBC being somewhat mobile will be great for camping/cookouts at friends places etc.

Love both for their own personalities. ))

No worries man, you don't have to justify having them both to us! We all have multiple cookers. Hell, I have 8 and would like more but at some point it just becomes too many. I actually think I am already past that point, lol!

 

[TheLocNar]

Forgot pics of the "salmon cook off" but I'll offer my take.

More smoke flavor with the SI. Used cherry chunks for both.

PBC came out more moist with a more tender texture.

Didn't take the time to form pellicle for the SI session as I simply had none.

Used this rub for both. It's my fave:

http://www.foodnetwork.com/recipes/ellie-krieger/salmon-with-sweet-spicy-rub-recipe.html

Both delicious in their own ways though.

-------

Last time I did babybacks on the PBC, I let them go for a full 4 hours. Being half slabs, they were overdone. So today I just did one half slab for 2 hours. Sauced after 1.5 hours. Nailed it. Easily the best bbacks I've had. No joke.

 

[SconnieQ]

Ribs look great! I'm assuming that's a "real" smoke ring? As for the salmon, the pellicle makes a big difference in moistness and flavor. Internal temperature probably has the biggest effect on moistness. The difference between moist and soft, and firm and dry is only about 5-10 degrees, which is just a matter of minutes. So I always try to put a probe in one or two pieces (even though they are difficult to probe). So it's pretty hard to do a comparison with Salmon, unless you are pretty precise with those factors. Sounds to me like you should do more research! And eat more smoked salmon. mmmm.

 

[TheLocNar]

Only used Kingsford for the ribs. No wood or anything.

Totally agreed re: pellicle/temp. I did probe the salmon in the SI since you can't really peek without throwing everything out of wack. Pulled at 124 which is perfect for my tastes. Poke/flake test for the salmon on the PBC. Been a chef for many years so I'd like to think I have that method down pretty well.

And I totally agree. More smoked salmon! It's the best.

 

[SconnieQ]

I like that you pull your salmon at a lower temp than the government published temps. Very "cheffy" of you! I also pull my salmon at a lower temp (usually 125-130 max), but I don't recommend that on the forum for everyone, since I don't want to encourage anyone to go against the safety guidelines, unless at their own risk. When I have written specific instructions for smoked salmon, I recommend a temp that the USDA might consider "safe". Like 135-140 (which is actually too firm for my taste).

 

[TheLocNar]

Oh definitely. It's important to know your source. I wouldn't pull at that low a temp if it were from Sam's or any mass merchandiser. No way.