The Bottom Line
- Easy to use
- Simple design
- Solid construction
- Versatile cooker
- Prone to rusting and requires a little extra care
- Designed for a specific brand of charcoal
- One 240 square inch cooking grate
- Two suspension rods with 8 stainless steel meat hooks
- Preset intake vent with adjustable cover
- Removable charcoal pan
- High temperature powder coated steel construction
- Made in the USA by Pit Barrel Cooker
Guide Review - Pit Barrel Cooker
The Pit Barrel Cooker is a top loading steel drum cooker that is designed to work at a specific temperature. Sometimes called an ugly drum smokers (UDS), this style of cooker puts foods directly over the fire in a closed space that limits airflow to hold temperatures low and consistent. Simply put, this style of cooker is a steel barrel standing upright on legs with vents in the bottom, a basket for charcoal in the bottom and racks or hooks for holding the food towards the top, just under the lid.
It is worth mentioning that the Pit Barrel Cooker isn't marketed as a smoker, but rather a cooker. It is one of those charcoal powdered units that sits somewhere between an enclosed grill and a smoker, capable of doing both, but not traditionally seen as either. This is not to say that it isn't effective as a grill or a smoker.
While the Pit Barrel Cooker comes with a 240 square inch cooking grate it is primarily designed for hanging meats. There are two metal bars that fit through holes towards the top of the barrel. The unit comes standard with 8 meat hooks and a lifting tool that allows meats to be hung from the bars over the charcoal fire. Everything from racks of ribs to whole briskets can be hung inside the cooker. The advantage of this method is that it maximizes the cooking capacity. The single cooking grate is actually quite small and would hold two racks of ribs at best. With the hooks, eight racks can be cooked at a time. The cooking grate would only be used for more direct grilling like hamburgers or fillets of fish for instance.
The Pit Barrel Cooker is specifically designed to work at a cooking temperature around 300 degrees F. The bottom vent is adjustable, but the manufacturer's instructions say this is only to accommodate different altitudes and not to moderate the cooking temperature. To achieve this constant temperature the manufacturer very specifically states that only Kingsford charcoal should be used. Of course the greatest virtual of Kingsford charcoal is its consistency of burn, however I am not fond of being told what kind of charcoal I have to use. My own testing suggests that different charcoal can be used, but lump charcoal in particular burns at a higher temperature and there is no really effective way to adjust for this so the cooker runs hotter.
Purists might argue that this isn't a smoker, that the 300 degree F operating temperature is too high for true, low and slow, barbecue. Regardless of the classification, the Pit Barrel Cooker is an excellent charcoal powered roaster. It produces great food with a mild smokey flavor (additional wood chunks can be added to increase this flavor) easily. The burn time is well over 6 hours and at its running temperature that is enough for almost anything.