Gator pit?


Oh nvm...nice OP

What made you choose pit barrel over a WSM? Nice pit though

That's awesome. An offset is out of the budget for the time being so I've been looking at these pretty hard.

These get great reviews. I've been considering one myself for some time. Looking forward to getting your take.

I have one and love it. Holds temp very well and is very easy to use

Very durable smokers as well. I've used one a handful of times over the past year or so. Brisket, pork shoulders, boar, ribs, sausage, have all done well on it. Little bit of learning curve with the setup (I learned on an offset) but works well.

Hobo approved!


Seriously, used homemade version of this down at the camp house growing up. Can't go wrong with it.

Get a cover for it or the top will rust out, but you probably already knew that.

CT'97 said:

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Get a cover for it or the top will rust out, but you probably already knew that.

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Cover was supposed to come with it, however it was not in the box. It is otw now and I currently have a patio chair cover on it. When I said I was impressed with their service this is why, I simply called the number, gave them my info and they verified it was supposed to be included with the gift, they didn't ask any other questions... simply apologized and said it would be in the mail the next day to me. I'm just waiting on usps now.

Looks awesome! Let us know how it turns out when you cook on it!

Brother in law has one of these and makes fantastic food on it.

I spent a bundle on a big green egg, which I really like. But I'm always jealous of how much more Smokey flavor the pit barrel gets.

Ribs and quarters are on... added some pecan sticks for additional smoke on the pork ribs..

SoulSlaveAG2005 said:

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Ribs and quarters are on... added some pecan sticks for additional smoke on the pork ribs..

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Looks good. I always want to add wood chunks to the charcoal too. But my brother in law has researched the pit barrel to the end of the earth and back and always says to just use the charcoal. Just FYI.

I want some bbq chicken now

2 hrs on the ribs? Doesn't seem long enough. What temp?

That's what I was told/read... but I figure since they went on over an hour after I started the fire and put the bird on it could use a little pick me up. Lol

In all honesty, I am not sure. I am used to an offset smoker and having a temp gauge. This does not hve one and all the instructions they give are by appx cooking times. They do give a 2-4 hr range on ribs based on elevation and recommend checking on ribs every hour until familiar with PBC process.

https://www.pitbarrelcooker.com/resources/pork-ribs/

Currently the whole bird is giving a reading of 150 when probed with my hand thermometer. It should be done by 6-6:30 or a 3.5 hour cook time. Seems a bit quicker than when I would cook on an offset as t was usually a 4-4.5 hour cook on a whole bird at 250-275.

I think my next purchase will be a probe thermometer to insert so I can follow the heat more accurately and learn where the hot/ cool zones are when covered and cooking.

Can't you drill a hole and add an aftermarket gauge?

I do ribs on the offset 2 hrs, then an hour wrapped on the gas grill, then finish them on the smoke for about 45 min. 2 hrs they are done but not tender.

Based on your chicken cook time I'd guess the pit is at about 250, I'm surprised they recommend only 2 hrs for ribs.

Brush Country said:

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Can't you drill a hole and add an aftermarket gauge?

I do ribs on the offset 2 hrs, then an hour wrapped on the gas grill, then finish them on the smoke for about 45 min. 2 hrs they are done but not tender.

Based on your chicken cook time I'd guess the pit is at about 250, I'm surprised they recommend only 2 hrs for ribs.

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Yes, but the trick would be placing 2-3 gauges, as the meat hangs from hooks in the middle of the pit. So you have different zones so to speak, hotter down by the coals and cooler up by the lid would be the safe assumption.

If I was to drill and add gauges, I would put one up top, and probably 1 in front half way down.

Chicken is acutually still in the pit. I'm thinking it holds 250 ish right center where the bird is hanging as we are about at hour #4.

I've been using a PBC for at least 4 - 5 years, and love it. I recommend welding a washer, chainlink or horseshoe to the top of the charcoal basket. You can also just tie some wire around it for a circle. Make about a 4 ft. iron rod with a hook on the end to lift the basket in and out of the barrel. Easier to light outside after you get it going in the chimney, and then lower it into the barrel. Also easier to lift out if you have the ash pan on the bottom of the basket. Can also take the basket out when it's hot if needed.

Works great on almost anything you can cook. Smokes turkeys using the hanger better than you would think. Charcoal will last at least 8-9 hours and maintain temps. I do add some chips to the briquets sometimes, and the mesquite briquets also work well. We use it tailgating at Aggie football games, just light and get it going, and take the meat off when we return to the bus if that's what the game time allows.

I did add an aftermarket temp gauge right underneath the horseshoe handle. That's close to where the meat hangs in the pit and protects it while hauling it. I had one of the original ones before they added the porcelain enamel paint and it did rust fairly quickly, but my newer one has not rusted at all.

Enjoy it, as you will be using it more than any other bbq pit in the future.

Trying another meat today..

Cold weather be darned, I was going to smoke a brisket* today...

So here we go..







Usually I am a salt and pepper and smoke kind of guy, but since they sent some rub, I figured I would try it out on this brisket*. I'll cook to about 185, then wrap on foil and put on the grates inside to reach 200... then will towel wrap in cooler until supper time.


*i errored and was not clear on my instruction what type/size of brisket to purchase.... this is what came home.... hence the asterisk. Probably not a bad thing, as it would be better to only waste $18 instead of $40 on a full prime packer on either bad rub or poor cook due to new platform.

Looks awesome man

I've been thinking about getting a Pit Barrel to add to my outdoor cooking gear. A friend has one and it cooks the best chicken I've ever had. How did you like the ribs done on the Pit Barrel?

aggiechugger said:

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I've been thinking about getting a Pit Barrel to add to my outdoor cooking gear. A friend has one and it cooks the best chicken I've ever had. How did you like the ribs done on the Pit Barrel?

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They were good. It was my first cook so they were a bit overdone. Next round should be better

Sorry! Meant thumbs up!!!

Looks awesome

Very intrigued!