Ever used a PBC? I love mine.

My cousin has one, they're okay. I just don't like the fact of piercing the meat as it cooks.

I'll take the time to recommend an Akorn if you're looking for a good affordable basic smoker

What are you Smoking/Grilling/BBQ'ing this weekend?
 

The key to better flavor is not using 100% charcoal like they say. I use about 40% wood chunks and get very good results. Better than my electric, better than the old propane, and more consistent than the old stick burner I used to have.

You don't have to hook it. But I can tell any moisture difference in the stuff I've hung vs. the stuff I've put on the grate.

I dont know this is the case or not but I know some electric heating elements dont like extensions. I dont know how long your cord is but I would use the shortest run possible with a good heavy gauge extension. Also the outlet is it on a 15 or 20 amp fuse? Usually anything coming from the kitchen is on a 20 amp. All of these things could affect the elements ability to get up to temp. I know people who love the Bradley smokers and love them but do complain of not getting to temp in cold weather. In Arizona that thing should rock and roll.

Same here, I use the minion method for my WSM and I can easily add more wood if needed, very hassle free. I will have to admit, before dropping $400 on mine I did some serious research. The Treagers are a complete waste of money. One big perk that most people had to say about the WSM, is that it's made by the most reputable barbecuing companies. I like the two grate feature, you can really pack on the meat if you're having a big party. I'm might try a turkey this Thanksgiving.

I did tons of research, too. Ended up between the WSM and the PBC. While conventional wisdom would have put me with the WSM, I went PBC and don't regret it.

I have a Weber kettle, and it's great. I wouldn't have been wrong to go with the WSM. But something drew me to the PBC. It's also made in the USA, and their support reputation is stellar. Supposedly the non toll-free number on the emblem goes straight to the president of the company, any time of day.

And I'll tell you, the fact I can do a brisket or pulled pork in 6 hours instead of 14 is awesome.

How is this possible? Usually the preferred way to smoke a pork butt is 1.5 hours per lb at about 225-250.

The PBC cooks around 300 (310 if I use 40% wood chunks).

Lots of pitmasters use hot and fast (300+). Not much evidence that you need low and slow. There was a discussion on this earlier in the thread of you care to look back.

Yes, I'll go look back. I have an 8 lb bone-in pork butt I'm needing to smoke, but dreading the long hours.

Ya learn something new everyday.


http://www.patiodaddiobbq.com/2012/0...-pork.html?m=1

I had an entry level Bradley in Lees Summit Mo. I had no issues keeping the temp up even when there was snow on the ground.

I've never used an extension cord to run any of my smokers.

Electric smokers are shit

Amateur hour for sure.

Okay thank you for your dripping hot take.

Thanks for sharing your takes and providing what you like to use.


You really are a worthless ****. Get back in your hole.