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Thanks roller cool photos Tom.......bob


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That's a nice picture of that crack....er Mack, the tree rat on the skeet thrower was entertaining too...lol

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How's that pit barrel smoker work pretty good

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13 hours ago, mackey58 said:

How's that pit barrel smoker work pretty good

Most excellent, i've even cooked beef brisket in it that came out tender and delicious, something i'd never been able to accomplish before. Everything i've cooked in it came out good.

 

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Cool thinking  of getting one but will kee po my old char broil also

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20 hours ago, mackey58 said:

How's that pit barrel smoker work pretty good

One of the most incredible inventions on the face of god's green earth. I have had mine since about four days after Macungie 2017 and it has become a way of life in my home. I have done brisket, ribs, tri-tip, ham shoulders for pulled pork, pork loins but what I enjoy the most and have down to a science are simple roast beef. You can smoke a nice 2-4 pound roast beef in about 3.5 hours.

The one thing about the PBS you need to understand is that it is *specifically* designed around charcoal (they want you to use standard, plain Kingsford, but many folks are reporting success with Royal Oak. I plan on trying it soon.) Also, you need to use the specific amount of charcoal, or else the interior temperature may not get hot enough or too hot and overcook your food too fast or unevenly. If you are used to a wood smoker, you may not like the PBS. 

I highly recommend the Pit Barrel Smoker to anyone- from experienced to amateur smokers, especially the amateur guys. They have a fantastic website. 

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On 4/14/2018 at 6:17 PM, 1958 F.W.D. said:

One of the most incredible inventions on the face of god's green earth. I have had mine since about four days after Macungie 2017 and it has become a way of life in my home. I have done brisket, ribs, tri-tip, ham shoulders for pulled pork, pork loins but what I enjoy the most and have down to a science are simple roast beef. You can smoke a nice 2-4 pound roast beef in about 3.5 hours.

The one thing about the PBS you need to understand is that it is *specifically* designed around charcoal (they want you to use standard, plain Kingsford, but many folks are reporting success with Royal Oak. I plan on trying it soon.) Also, you need to use the specific amount of charcoal, or else the interior temperature may not get hot enough or too hot and overcook your food too fast or unevenly. If you are used to a wood smoker, you may not like the PBS. 

I highly recommend the Pit Barrel Smoker to anyone- from experienced to amateur smokers, especially the amateur guys. They have a fantastic website. 

Well said, I agree. I've followed their directions on everything i've cooked instead of using any of my own tried and true ideas from using my offset smoker, and everything has been fantastic.

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Freightrain is that the B model you tow your car trailer with? Bob said you had one?! Awesome B!

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