Archive for ‘Reviews’

The Angry Italian – Bristol, TN – Food Review

The Angry Italian – Bristol, TN – Food Review

As much as I used to dislike the term, I’m a ‘foodie.’ In the last nine years of my own cooking, expanding my range of tastes and giving in to my desires to try different food by doing what I can to support small businesses while moving away from big corporate chain restaurant eating, I have had a great deal of opportunities to try out different spots while traveling.

Enter The Angry Italian, located in Bristol, Tennessee — about an hour away from my hometown.

The Angry Italian Bristol, TN

The Angry Italian in Bristol, TN

Keith Yonker, the owner/executive chef, was born and raised around Chicago, Illinois. He moved to the Tri-Cities of Tennessee back in 2015, fell in love with the area and, soon enough, kicked off The Angry Italian restaurant. He moved the restaurant from a rather tiny location to a bigger one in the beginning of 2021, and that decision has clearly paid dividends to the observing eye, evident by the amount of patrons frequenting the joint whenever one drives by on State Street.

I found out about The Angry Italian in 2018 for one simple reason: my search for a local Chicago style deep dish pizza. I had the pleasure of trying out such a pizza years ago, and I loved it. Call it a casserole or ‘overloaded tomato sauce bread’ all you want in your snide verbal jabs that are veritably rooted in pizza elitism, but a well made Chicago deep dish pie is delicious. Once I heard about the existence of this restaurant, of the owner being from Chicago and there being authentic deep dish Chicago pizza available, I had to give it a try, and that was a few years ago when I did, back in 2018.

Troy Sparks with The Angry Italian Chicago style deep dish pizza

Back in 2018: when I tried The Angry Italian’s Chicago style deep dish pizza.

The Angry Italian Chicago Deep Dish Pizza

Back in 2018: when I tried The Angry Italian’s Chicago style deep dish pizza in Bristol, TN.

Chicago Style Deep Dishin’

The distinct taste of a real Chicago deep dish, I presume, is from the corn oil as well as the corn meal added to the dough along with butter (the existence of butter varying between recipes). The outer crust has a corny crunch to it while the toppings are piled high. I made a Chicago deep dish pizza earlier this year, sans corn oil since I didn’t have any on hand, and it turned out terrific, but it wasn’t the same.

The Angry Italian’s iteration of a Chicago style deep dish pizza featured an expected horde of shredded Wisconsin mozzarella cheese and loaded with a pizza sauce boasting large chunks of tomatoes on top. I ordered pepperoni and mushrooms on the one I ate. I wasn’t a huge fan of the large chunks of tomatoes being so prominent, but all in all it was delicious.

When you order the Chicago deep dish at The Angry Italian, there’s a brief prefacing statement on the menu that lets customers know that it will be a 45 minute wait. The wait is well worth it: that’s why you gotta order an appetizer to hold yourself over. I ordered the calamari pepper fritti: fried, lightly breaded calamari rings served with banana peppers and marinara sauce. Here’s a bold declaration from yours truly on their calamari: it sucks. I unabashedly must state that with ruthless honesty while at the same time saying that I must be a little lenient since I’m sure it is frozen calamari that is cooked. It is rubbery and hardly flavorful without the marinara. If you go out to eat at The Angry Italian, do not get the calamari.

When the coveted, highly anticipated Chicago style deep dish pizza arrived to the table with steam ascending from it. The server delivered the first slice — I grinned with gusto, like a hyped up child on Christmas morning, as I watched the stringy mozzarella cheese perform a circus act of cheese pull epicness — onto my plate given the tremendous high temperatures the pie was rockin’. I eagerly delved into it with a fork before reminding myself that I did not want to scorch the roof of my mouth, so I waited a couple of minutes before sending my tastebuds on a flavor journey.

One thing I’ve noticed about every pizza restaurant I have been to, and this includes The Angry Italian: the pizza sauce is always lightly seasoned. I can see why, and I assume it has a traditional background, as the sauce is typically not the star of the show on a pizza. However, I love bold flavors. When I make homemade pizza sauce at home, I give it a big hit of sautéed crushed, minced garlic, plenty of oregano, lots of fresh basil, onion powder, thyme, marjoram and crushed red pepper for a backdrop of heat. I noted the flavor of basil in The Angry Italian’s deep dish sauce, but lightly so. Not a lot going on, but I don’t hold that against them, although I will say that when you have this much sauce on a pizza, you should go for a bold flavor because there’s — again — so much of it!

The beauty is in the makeup of the rest of the pizza. The signature Chicago style crust, the generous toppings, all the cheese. You have to eat this pizza with a fork! Some people scoff at that (once again, looking at the elitists), saying that it isn’t pizza if you eat it with a fork, but that’s a rubbish mindset. Eat it however you like it.

The Angry Italian’s Chicago style deep dish pizza: I give it a 7.5 out of 10.

The Angry Italian Tavern-style pizza

The Angry Italian’s Original Southsider Tavern-style pizza.

The Real Chicago Pizza: Tavern Style

There’s a belief that appears to be valid in Chicago: the real Chicago style pizza that locals eat is the tavern style pizza. It is said that deep dish is for tourists or for random occasions when the mood for deep dish strikes.

I’m going to tell you now: I agree with the folks from Chicago. Tavern style is the best style, and that is a gate I will keep.

The defining characteristic of a tavern style pizza is its extremely thin crust. The crust is noticeably thinner than the standard New York style pie; might as well call it a cracker-crust pizza, but it is better than any cracker-crust pizza I have ever had, at least the one from The Angry Italian validates that opinion of mine on a personal level.

The Angry Italian’s tavern style crust is unique in that it is crispy and chewy at the same time. There’s more room for beer when there’s less dough in the pie, which explains why this pizza is a popular menu item at bars.

I returned for my second trip to The Angry Italian in early June 2021, at the new location. I was excited for my girlfriend to give it a shot. I had fully planned on going for another Chicago deep dish pie, but while perusing the menu I decided to give the tavern style a shot. They have a recommended pizza on the menu: the Original Southsider, tavern-style. The Southsider features Italian sausage, pepperoni and mushrooms. I ordered the 18″ because I wanted leftovers for the next day, and I’m glad for it.

From The Angry Italian’s website, a description of their tavern style pizza: “Thin Crust. Cut Into Squares. Built with freshly shredded Wisconsin cheese and Roma tomatoes. All pizzas are made according to the original Chicago recipes. To insure proper flavor and cooking, Keith recommends a 3-4 item limit on toppings.”

I couldn’t believe it when the pizza arrived. As you can see above, it was loaded with cheese, and the lacy edges are a thing of beauty. It was love at first bite. I don’t know how to describe the flavor, but essentially the crust is something special. The toppings were perfectly scattered throughout the pie and every bite prompted me to have another slice.

It was past 9 p.m., we had hardly eaten all day, and something about this pizza just hit differently unlike any other. I was no longer concerned with the deep dish, because the tavern style is in a completely different echelon and class of its own. It is currently my favorite style of pizza if I’m going to be eating out and about. The flavors pop in a better ratio compared to the lopsided deep dish.

The Angry Italian’s Original Tavern style pizza: I give it a whopping 8.7 out of 10.

The Angry Italian's Italian beef

The Italian beef from The Angry Italian.

The Angry Italian Original Southsider Tavern-style pizza.

The Angry Italian’s Original Southsider Tavern-style pizza.

Three Time’s a Charm: I Can’t Get Away From the Tavern Style

The third trip to The Angry Italian was a few days ago. My girlfriend took me for my birthday dinner. I knew, without a shadow of a doubt, I wanted another Southsider pizza; tavern style, of course!

But I also wanted to try The Angry Italian’s Italian beef (description from the website: “Thinly sliced beef in Chicago ‘gravy’ served with either Hot Giardiniera or sweet peppers on a gonella roll. Light gravy or dunked. Served with French fries.”) If you know, you know: the ‘gravy’ is the broth/juices from which the beef is cooked in.

If you know me, you know I had to have the hot giardiniera, and why not go ahead and have the gonnella roll ‘dunked’?! It was delicious, to keep it brief and simple. The beef was just as tender as you can imagine thinly sliced beef being. The bread was adequately dipped and had a tremendous flavor to it. Bread is the most important part of a sandwich, because if you are using mediocre bread, then it doesn’t matter what goes on the sandwich: it won’t be too appealing. My only complaint with the Italian beef is that I wish there had been more giardiniera.

We tried out two of the appetizers: the Polpette Di Manzo (four of Keith’s famous meatballs) and the stuffed mushroom formaggi (little mushroom caps stuffed with herb cheese and baked under a blanket of creamy mozzarella.)

The meatballs had a great flavor, but they were served lukewarm. Perhaps that is traditional to serve them that way at The Angry Italian, but I wish they’d been hotter. The stuffed mushroom formaggi was amazing — I highly recommend that appetizer if you go.

Once again, the tavern style pizza was delicious. My girlfriend ordered the chicken parmigiana: 6oz. chicken breast, lightly breaded, topped with meat sauce and baked with mozzarella cheese. Served with a pasta side and a garlic breadstick. She loved it, and I finished her leftovers off the following day (she’s not a fan of reheated chicken).

The Angry Italian is an excellent eatery that calls for more return trips in the future. Maybe one of these days I’ll order another deep dish, but I can’t quit those tavern style pizzas. They are so out-of-this-world good.

I do have to comment on the service at the restaurant. The first two visits, I had the same server each time. She was pedestrian as far as ‘good or bad’ service goes. Frowning, unenthusiastic, the personality of a wet rag, the whole nine yards. I’m going to give her the benefit of the doubt and consider she had a bad day on both trips; she visited the table frequently and promptly refilled drinks, so that’s good enough for me. I’ll always tip 20% unless the service is downright disastrous. On the third trip, we actually had a different server, and she was phenomenal. She had a great attitude about her, gave her thoughts on the menu, treated us like old friends and left a shining impression. Service is more important than the food at any restaurant.

Is It Still Worth it to Buy a Barrel House Cooker?

Is It Still Worth it to Buy a Barrel House Cooker?

You have been in the market under the notion of buying a new smoker for a while. After much deliberation, you decide that you are most interested in a drum/barrel-like smoker for hot’n’fast style cooking and the ability to hang meats. In your barbecue-fueled research, you come across the BHC (Barrel House Cooker) and the PBC (Pit Barrel Cooker). The PBC is arguably the most popular, highly heralded pre-built drum cooker in the world. However, your interest is piqued by the features of the BHC, as it appears it can do a bit more in the cooking and user accessibility side of things than the PBC.

However, in the same vain of research, you might discover that Barrel House Cooker was recently acquired by Pit Barrel Cooker. That could be why you are here right now, as you consider your upcoming prospective purcase of a new drum smoker. Yes, that is true. Barrel House is now owned by the Noah Glanville (creator of the PBC). In short, a legal battle broke out after PBC sued BHC. The results of the lawsuit found that BHC would have to pay royalties to Noah and PBC with some of the proceeds from each sale of a BHC. It wasn’t long before PBC acquired BHC in an act of debt forgiveness.

You might be wondering, with the advent of this news being uncovered, if it is still worth purchasing a Barrel House Cooker. My answer to that curiosity is a resounding yes. You can take my word however you want it, but I have two Barrel House Cookers, and I have cooked with them at least one hundred times since my original purchase in April 2018. You can read my extensive review of the Barrel House Cooker 18C here.

The Glanville family announced that Barrel House Cookers are going to continue to be produced alongside Pit Barrel Cookers. It has been noted that they will still be operating under the two separate names. This should dispel any concerns over the cookers being removed from the market.

Barrel House Cooker 18C

My Barrel House Cooker 18C smoking away. Photo is from July 2018.

I bought my BHC 18C cooker for $249 (plus tax) in 2018. Nowadays, the BHC is sold on Amazon for $299. While the price increase is unfortunate, the BHC is more than worth purchasing, especially over the PBC. I absolutely know and understand that the PBC is a fine, exceptional cooker — which is why it is so popular and receives as much love as it does — but I simply prefer the BHC’s plethora of extra features, which is objectively cool to use when possible.

These are a couple of the advantages the Barrel House Cooker offers over the Pit Barrel Cooker (it is actually nice to be able to write this now, without fear of debates arising over BHC vs. PBC, now knowing that Noah Glanville and Co. are benefiting from both entities now).

Advantages (Features) of the BHC That Are Better Than the PBC

  • Easier access to modify your coal/wood positioning or remove ash. On the Pit Barrel Cooker, access to your charcoal basket is rather limited, since you have to sit the basket inside the cooker, at the bottom, and being able to access the basket of coals while in the middle of a cook is next to impossible barring some unnecessary, aggravating inconveniences. With the Barrel House Cooker, you can remove the middle base of the cooker from the bottom, remove the charcoal basket and empty ashes (using some heat resistant gloves) and resume cooking once placing the base back onto the cooker.
  • Perhaps it is the bigger competitive advantage of the two, but the Barrel House Cooker has made the bottom part of its cookers to where you can place the cooking grate over top of where you have your charcoal and use it as a hibachi! As far as I know, this cannot be done on the Pit Barrel Cooker. There is nothing like smoking a tri-tip until you hit about 120-125 degrees on the internal temperature before removing the base, adding the cooking grate to the bottom, over top of the coals, and searing that delicious tri-tip to perfection. The options are virtually unlimited as far as what you’d like to reverse sear by par-smoking a particular piece of meat(s) and finishing on the hibachi insert.
  • The Barrel House Cooker features a thermometer on the lid while the Pit Barrel Cooker does not. I know plenty of (myself included) barbecue fanatics who like to use thermometers made by Thermoworks or Maverick (and others) to gauge the grate temperatures, but I find this to be a point worth mentioning.

If you are on the fence, I can’t help but recommend that you go ahead and give Barrel House Cooker a shot. The features are nice, it is durable (I can speak for myself, and for many others from a Barrel House Cooker hangout group on social media, when I write that) and easy to use. It pumps out excellent barbecue, which I can also vouch for, and you will find that in a myriad of my posts on here where I have been consistently using my Barrel House Cookers for the last two years. My only complaint is that I did not purchase one sooner.

Bear Smoke BBQ Review

Bear Smoke BBQ sauces

A new company based out of Charlotte, North Carolina recently dropped with a line of barbecue sauces, hot sauces and a rub. Bear Smoke BBQ.

I saw the name on social media and knew I had to check them out. It is only naturally, given that my handle features ‘Grizzly’ in it that I would check out a brand with bear in the name. I contacted the person, or the people, behind the brand to let them know my intention of giving their products a go.

One thing about brand new barbecue brands like this is that, when they first begin, a lot of them send out their sauces to certain big wigs in the barbecue community, not only for feedback but for the ‘big wigs’ to help spread the word of the new brand in order to help their marketing efforts for the said brand to become more prominent in the world of social media.

For the record, Bear Smoke BBQ did not supply me with these sauces. I ordered two of them on my own volition, fueled by the motivation to give them a fair shot of my own, much like I did for Reload Rub when they first arrived to the party in the summer of 2017.

I ordered two sauces and a t-shirt on a Friday evening. Immediately upon ordering, I contacted the person (or people) behind Bear Smoke BBQ to let them know of my overwhelming excitement to try their sauces. To my surprise, the owner of the brand had already boxed up my order virtually by the time I had contacted them, and it was ready to go in the mail! This was close to 10 p.m. I was blown away by the quick response to my order. The Bear Smoke BBQ owner stated that he usually boxed up all the orders during the mornings, but since they were still awake at such an hour, they went ahead and fulfilled my order. I appreciated that.

By the following Monday, my order had already made it to my local post office and was available for pickup. No surprise, since Bear Smoke BBQ — to me — is basically a local company with them being based out of Charlotte while I’m in southwest Virginia (only about a three and a half hour distance apart).

The two sauces I ordered from Bear Smoke BBQ:

— Bear Smoke Recipe No. 1: Everyday BBQ Sauce
Description from the site: “Bear Sauce Recipe No. 1 is our take on traditional BBQ sauce with a mix of Texas, Kansas City, Memphis and Eastern and Western Carolina style sauces all wrapped into one. Hand crafted in small batches to ensure quality in every bottle.”

— Cam Cam Chipotle BBQ Sauce
Description from the site: “Previously known as our Chipotle or Grizzly Sauce. This is a chipotle version of the Bear Smoke No. 1 Sauce infused with chipotle pepper to give this sauce just enough extra heat and smokiness to stand out in the crowd. Cam Cam Chipotle Sauces was a collaboration between myself and Campbell, my oldest daughter, so in return for her contribution to the sauce, all profits from this sauce will go to the charity of her choosing.” That’s nice.

Bear Smoke BBQ Cam Cam Chipotle BBQ Sauce

The first of the two sauces I tried was the Cam Cam Chipotle barbecue sauce. How could I not? Asides from the fact that I always relish the prospect of adding any kind of spice to virtually all my meals, there was no way in the world I could pass up the opportunity to try out a sauce given that its name was once known as ‘Grizzly Sauce’ once upon a time. Grizzly Troy had to give the once-known Grizzly Sauce a shot.

With the smoked chuck roast I posted about previously, I tossed some in a plate along with a heaping dollop of Bear Smoke’s Cam Cam Chipotle sauce and gave it a try. The consistency of the sauce is not too runny and not too thick. Perhaps a perfect balance in a sauce. I don’t mind a sticky sweet sauce, but when it comes to barbecue sauces in general, I always prefer something smooth and dip-worthy.

In the first couple of bites of the Cam Cam Chipotle sauce, I didn’t detect any heat, but I definitely tasted the chipotle pepper note right off the bat. As for heat detection, I wasn’t expecting it, as chipotle pepper — to my tastebuds — is more mild than a regular jalapeno, but what I noticed after a few more tastes is that the heat began to build and settled into a comfortable level of spice that pleasantly lingered on my tastebuds as I continued eating.

I really appreciate the presence of the chipotle pepper flavor in this, well, chipotle-based barbecue sauce. It isn’t an overwhelming ingredient that dominates it to the point of making the base of the barbecue sauce unrecognizable. It is a prominent note in the flavor, yes, but it is there with enough purpose without overpowering the entire sauce, if that makes sense. It is a really natural flavor, too, so it doesn’t taste like it was infused with some cheap extract that may be in the usual run of the mill mainstream barbecue sauces at your local grocery store. You can tell that the person, or people, behind Bear Smoke BBQ worked hard to create this one and went through thorough testing to get it right. This is what I enjoy about small batch products, especially in the realm of barbecue, because the people involved are going to put their personal time and effort into creating the highest quality product they can concoct.

So, Cam Cam Chipotle is a win for me. It will definitely be a staple in my cabinet of sauces for the foreseeable future. I can’t wait to give it a try on chicken wings, as I feel that the natural flavor of the chipotle peppers is going to lend themselves to grilled wings in the future when I throw them down on my Weber kettle.

Bear Smoke Recipe No. 1: Everyday BBQ Sauce

As for the Bear Smoke Recipe No .1: Everyday BBQ sauce? I gave it a go shortly after trying the Cam Cam Chipotle sauce, which may have been a mistake. Remember, I have a natural proclivity to prefer spice in my food, so when I gave the Everyday BBQ sauce a try, I knew better than to expect spice. Keep in mind that the Everyday BBQ sauce features the same base as the Cam Cam Chipotle sauce, but it is more palatable and easy on those guests who prefer little spice in their sauce.

Lacking the chipotle pepper flavor in the Everyday BBQ sauce, it features the same smooth texture that the Cam Cam Chipotle sauce does. It is rich in flavor and delivers a nice, complementary hit to food. This is going to be the one that I serve my friends and family going forward in the next couple of barbecues I host. I imagine that it is going to be well received on an upcoming cook of a big batch of pork spare ribs that I plan on smoking for a friends-and-family get-together. However, between the two sauces that I ordered, the Cam Cam Chipotle is unabashedly my favorite because I cannot under-emphasize the beautiful way that Bear Smoke BBQ incorporated the chipotle peppers as an ingredient in it.

In total, Bear Smoke BBQ features five barbecue sauces to choose from: Everyday BBQ sauce, Cam Cam Chipotle, Swine Sauce (North Carolina vinegar style BBQ sauce), Sticky Sweet (a thicker version of the Everyday BBQ sauce) and S.C. Mustard.

I would like to try the other sauces soon, although I’m not crazy about vinegar-based barbecue sauces, so I may save the Swine Sauce for last to try.

Bear Smoke BBQ also features three hot sauces:

— M.C. Hot Sauce
Description from the site: “8 pepper hot sauce aged with the finest toasted Hungarian Oak. Yes, the same toasted oak that some of the world’s finest wines are made with. Hand crafted in small batches to ensure the finest quality.”

— Meesh Bear Pepper Sauce (a whopping $15.99 price point — yikes)
Description from the site: “This hand crafted limited edition sauce is made in small batches of only 12 bottles at a time. Meesh Bear is a thick Roasted Red Pepper base touched with a speck of Heat, Mint and other ecret ingredients; it is the perfect compliment to almost everything. We recommend it to be served with Lamb, Chicken, Steak or Salmon.”

— Angry Bear Hot Sauce
Description from the site: “This Hot Sauce is made with 10 different peppers including the 3 hottest peppers in the world — the Carolina Reaper Peppers, Chocolate Bhutlah Peppers and Trinidad Scorpion Moruga Peppers along with 7 other peppers for added flavor layers, that is if you still have a tongue left after trying it.”

I would definitely like to try out the Angry Bear hot sauce in the future. It sounds delicious and packed with enough heat to satisfy my tastebuds’ addiction to a high level of uncomfortable spiciness.

All in all, based on the two sauces I have tried up to this juncture, I feel comfortable in recommending Bear Smoke BBQ sauces on here as an official mode of advocacy. The Everyday BBQ sauce is a fantastic general barbecue sauce that is sure to please not only your tastebuds, but the palates of your hungry guests as well. The Cam Cam Chipotle sauce is also another one that you could get away with serving most guests, as well, since the level of heat will not overpower them (in my opinion) unless they have a natural aversion to a mild level of spiciness.

To end this post, I have to admit that I can’t help but feel a level of disappointment. Bear Smoke BBQ, the new brand, recently released its list of ten chosen brand ambassadors, and they did not choose me. At the very least, I was not contacted. I am rather dumbfounded by this, to be honest, because I have to say… consider the match-up. I am Grizzly BBQ. They are Bear Smoke BBQ. I am based out of swVA while they are a mere few hours away in Charlotte, NC. Asides from the relevant bear names apparent in both of our brand titles, our values in the realm of barbecue appear to link up well. Furthermore, I have a larger social following than half of their ten chosen brand ambassadors. I can’t help but raise an eyebrow over this. Not to mention, I can’t help but speculate that the parties chosen were given sauces to review and post about, while I shelled money out of my own pocket to support the company and freely advertise them before I could verify if the sauces were up to snuff. It is simply bewildering. I can’t help but also mention that I am the only person on the entire internet to write a review of any of the sauces on a website, but I suppose that is neither here nor there.

I just feel like there was a monumental opportunity missed out of shortsightedness, but I digress.

I will continue to support Bear Smoke BBQ, as I believe in supporting small companies, and I will only ever support companies featuring products that I believe to be of high quality. That goes for every product I use and post about in my recipes that I have featured and will continue to post about on here. I am excited to feature Bear Smoke BBQ sauces in my future recipes on Grizzly BBQ. In the meantime, you can check out all the products that Bear Smoke BBQ has to offer here.

You Don’t Need Fancy Tools or Seasonings to Make Great Barbecue

You Don’t Need Fancy Tools or Seasonings to Make Great Barbecue

I still remember the first time I knowingly ate good, delicious barbecue. Eric, the man responsible for instigating my passion for the smoked grub, smoked a pork butt. I was blown away by the flavor in each bite. I couldn’t believe how good it tasted. The rub, the smoky essence, the tenderness and rich flavor of the meat itself. I thought he must have smoked that pork butt in a $5,000 smokehouse machine, but no — he used an old horizontal offset Brinkmann (a company that isn’t even in business any longer) smoker.

I have to admit my ignorance. Before then, I didn’t know squat about barbecue. Being from southwest Virginia, we have a local barbecue joint in this tiny town, but when I heard the word ‘barbecue’ I thought about potato chips, not things like brisket, pork butt or ribs. What a shame, right? However, after this genuine smoky introduction, I was hooked and wanted to learn more.

So I received an old vertical offset Brinkmann Trailmaster smoker as a gift. This is the smoker I learned how to barbecue on. When I received it, it had received a nice, new paint job, but this pit did not come without pitfalls. It leaked smoke, had trouble maintaining temperatures and was a pain in the butt to use, but I loved it. It was a labor of love to use, and all the hard work paid off judging by the finished product (the food) being delicious. The only reason I quit using it is because it rusted and developed holes. Again, this was an older smoker that had been left out, uncovered, in the elements for years. Its demise was inevitable.

Today, you can buy certain smokers that take the guesswork out of barbecue, from pellet grills offering set it-and-forget it temperature settings and expensive offset ($1,000+) offset smokers that feature heavy gauge steel that works to ‘lock in’ the smoke and maintain temperatures better than cheaper cookers, but let’s face it: both pellet grills and those offset pits tend to be expensive, and not all of us have thousands of dollars to throw at a smoker, and if you do, that’s great. However, if you aren’t down for splurging, you should never fear, because the barbecue you create from a cheap cooker can be just as delicious as any barbecue from an expensive one.

Limited edition Weber kettle

Using a Charcoal Grill as a Smoker

You can use a gas grill as a smoker, but I have no experience in that side of things, as I prefer charcoal grills any day of the week. I have used both a STOK drum grill and a Weber kettle grill to achieve smoky barbecue deliciousness, and they have both worked out for many cooks. Unless you are always cooking for a large crowd, you don’t need a big smoker for the job; you can simply use your grill with some charcoal and a couple of chunks of your favorite smoking wood to do the trick.

Grills can often be overlooked in the realm of barbecue. I know that almost sounds silly to say, but in a world where a lot of people are trying to ‘keep up with the Joneses’, the elephant in the room that is in the guise of a $100 grill is often ignored despite the fact that the barbecue produced from said grill is truthfully just as good as the barbecue created from a $2,000-$5000+ heavy duty smoker, you know, as long as the pitmaster slinging the meat is adept at what they are doing.

Here is a rack of ribs I made on my Weber kettle. Just as good as ribs from an expensive pit:

Smoked pork ribs
Fall off the bone ribs
So, how do you create barbecue using a charcoal grill? You can either shuffle all of your charcoal to one side of the grill, emptying a big ol’ batch of unlit coals onto the charcoal grate while lighting 8-10 briquettes to dump onto the unlit ones for low’n’slow smoking as the unlit coals catch heat slowly over time, with the intake and exhaust vents adjusted accordingly (barely leave the intake vents open), or you can use my favorite method: the Snake Method.

Snake method

Image source: Perth BBQ School — https://perthbbqschool.com/blog/snake-method

The snake method involves creating a line of unlit charcoal briquettes around the edges of the charcoal grates, and it is called the snake method because the look resembles a snake. You simply add your wood along some of the briquettes, and just like the previously mentioned method you only light a few briquettes to add — when adequately ashed over and hot — to the unlit coals to begin your cook. Afterwards, you simply add the meat to the middle of the cooker to get things going. I have smoked ribs, pork butts and briskets using the snake method with my Weber kettle, and it has never failed me. It only takes patience and a little bit of trial and error to do it.

But what if you have a bigger crowd to feed and a charcoal grill won’t cut it?

Offset smoker

Cheap Offset Smokers

There are cheap offset smokers that are available to be purchased, from bands like Char-Grill and Oklahoma Joe offering them. However, what you should understand is that these smokers likely won’t be tremendous right out of the box. They will leak smoke and cause a myriad of frustrations. I recommend picking up a gasket kit to seal off the smoke leaks that occur.

Even with these cheap offsets, much like with a charcoal grill you can create barbecue that is just as good as the expensive ones that may be marketed to you when you are browsing for a pit online. There will be more labor involved — vs. a charcoal grill, too — because with these cheap offsets you have to almost constantly be tending to the fire, making sure your temperatures are being maintained and that the wood is burning cleanly and not creating dark gray smoke. This may sound like an inconvenience to you, which is understandable, but again, it is a labor of love and something I genuinely enjoy.

My old Brinkmann may have died and rusted out, but a buddy of mine gave me his old horizontal offset smoker last summer. He moved on to an electric smoker (no thank you) for the ease of use, and rather than selling his offset — which he could have done — he gave it to me, and I guess a motivation for that is that he knew it would be in good hands. It leaks smoke and has its issues, but smoking burgers, wings, chicken thighs/leg quarters and ribs on it have been a blast.

Offset smokers, or stick burners as they are often called, will offer a different, more pronounced smoke flavor to the barbecue you create with them, and the reason for that is because you will find yourself using logs of wood vs. chunks (most of the time), and the larger pieces of wood is going to create a larger, more pervasive amount of smoke. I have actually met a fair amount of people who prefer a more subtle flavor of smoke (looking at pellet smoker aficionados and their ilk). That isn’t me, though. Give me all the smoke you got.

22.5" Weber Smokey Mountain
Barrel House Cooker drum smoker

Bullet Smokers and Drum Smokers

I have a Weber Smokey Mountain (bullet smoker) and two Barrel House Cookers (drum smokers), and I barbecue with them more than any of my other cookers. I am clearly biased in this camp, but what can I say? They produce delectable barbecue and they are virtually effortless to use once you get the hang of them.

The thing is, what do you consider ‘cheap’/economic for your wallet? A 22.5″ Weber Smokey Mountain is around $400 while drum smokers range in price (I paid $250 for the bigger Barrel House Cooker, which is now $300). For the price and the ease of use, I find these types of cookers to be of extreme value. I can fit between 60 to 80 lbs. of pork butt in my Weber Smokey Mountain, so there is plenty of room in there for a large cook. If I were to use both of my Barrel House Cookers in one cook session, I can smoke around 12 to 14 racks of ribs (by hanging them) at a time. Keep these types of cookers in mind when you searching for a pit.

The bottom line is this: you don’t need an expensive smoker to create amazing barbecue. I don’t care what is being marketed towards you as you browse online. If you have the cash to afford it, I say you should go for it, but if you don’t, then you don’t, and there are alternatives, as mentioned above. Yes, all these expensive smokers are nice, but that is simply because of how well built they are. That is not a knock on them, because who doesn’t want a well-built pit? But you can doctor up a cheaper smoker to make up for any deficits and disadvantages that you perceive from it. There are people who win barbecue competitions with grills, bullet smokers, drum smokers and cheap offsets against guys using expensive cookers like Lang, Yoder and pellet grills. It happens every year, all the time. It will continue to happen, because great barbecue is more dependent on the person cooking it rather than the smoker used.

With that said, I want to shift gears to this

Expensive Seasonings and Rubs Are Not a Requirement for Great BBQ

This has admittedly been driving me crazy lately, especially in the realm of the barbecue side of things on social media. Let me expound on that.

Let’s say you are browsing the barbecue community on social media and you encounter one of the more popular ‘players’ in the game, someone who has over 15,000 followers and appears to be a brand ambassador for multiple companies. All their posts feature food mentions where they got their meats from (Porter Road has been the latest flavor of the month, it appears), what particular rub and/or sauce they used, and sometimes they will throw in a photo of an expensive chef knife they used, especially if they are being handed a little cash for posting about it.

Ignoring the meat side of thing for a moment, notice how the rubs and sauces (if applicable) they recommend always seem to be from an online company. Both the rubs and sauces are on the expensive side in comparison to what you can buy from your local grocery store, have you noticed?

I will always be down to support small businesses if I like their products in the barbecue side of things. This goes for some of my favorites, as it pertains to seasonings/rubs: Caribeque, Reload Rub, The Killer Cook, Grill Your Ass Off and Meat Church. I will recommend the rubs and seasonings from those companies to anybody who is interested in grilling and barbecuing. However, using those particular aforementioned rubs and seasonings is not imperative to create incredible barbecue. Some of my favorite seasonings are from the Weber brand itself, featured for $2-4 at my local Wal-Mart (garlic habanero seasoning is excellent)!

I just mentioned The Killer Cook in the above paragraph. Their Chow Khan Pan-Asian rub is incredible on chicken wings and in stir-fry, and their Mediterranean Spice blend is the only thing I will use on lamb, but let’s face it: their products are expensive. For a 10oz. shaker of seasoning, it will run you $25 ($20 for the rub and $5 for the shipping in the United States). This is a small company that is using fresh ingredients, but still, it is a steep price, especially when you could buy a seasoning from your local grocery store for 1/8 the price and spend the rest of the money — that you otherwise spend on a bottle of seasoning — on meats to barbecue. I’m not knocking The Killer Cook, because I love them dearly, and I will be an advocate for them until the end, but not everybody can afford to justify spending that much money on a bottle of ground-up spices. I certainly can’t, at least not all the time. I find myself using both the Chow Khan Pan-Asian and Mediterranean Spice rubs sparingly, unfortunately.

I was talking to one of my good pals in the barbecue community in the social media side of things the other day, and we were having a good laugh over some of the product peddlers and lackluster pseudo-marketers in the community and how many of these guys won’t post about using more economic, affordable seasonings from big brand companies because they won’t ‘receive a pat on the head’ for posting about them.

If you are a consumer, a caveat I must offer you is to be very wary of what is being marketed to you at every turn, especially in this hobby. You might be pitched the idea that a $20 rub is automatically better than what you can buy from the grocery store, and that is simply an egregious notion. The expensive rubs/seasonings may feature products that are advertised as being fresh or ‘without MSG’ (even though MSG’s negative health effects are greatly exaggerated and false), but at the end of the day, when it comes to a great flavor, cheaper seasonings get the job done just as well, if not better at times pending on what you are using, than the expensive niche ones.

Heck. If you want to be even more economical, you could always either grind up spices yourself, or you can gather a variety of different singular spices and create your own rub. I actually have a rub of my own that I’ve been experimenting with for a while.

I definitely recommend picking up a high quality thermometer (the one I use from Thermoworks, the Thermapen Mk4, is the best money I have ever spent as far as value is concerned) for not only food safety purposes but for checking what your meat’s internal temperatures are during a cook so you can follow along (important, especially, if you are cooking a brisket and want to wrap it in aluminum foil or butcher paper when it hits 160 degrees).

If you are just beginning your barbecue journey, it is important to not overthink what you are doing. Stick to the basics, because the option to delve into the more advanced side of things is always available to you in the future. Don’t worry about trying to keep up with the big wigs. It is easy to fall into having the mindset, which is like a trap, of trying to have the ‘biggest and best everything’ but it is unneeded. Great food is created by the person behind it.

Hot and Fast Smoked Caribeque Chicken Sandwich

When I began my barbecue journey, Caribeque is the first brand with a line of rubs that I tried. The first time I smoked a pork butt all by myself, with the ‘training wheels off’, Caribeque Honey Heat was my go-to. Ever since, it has been my go-to. It was love at first bite. Despite ‘heat’ being in the name of the rub, it isn’t spicy. It isn’t a sweet rub, but it has a depth of flavor unlike anything else I’ve used for pork. It has a rich umami flavor (the only way I can describe it, so I urge you to try it for yourself) that stands out in the finished product, as it is savory and naturally lends itself to pork more than any other meat. It genuinely is one of the very few rubs that I will use on pork since it is that good.

Caribeque chicken sandwich featuring pepper jack cheese and dill pickle chips on a brioche bun

The finished product: a hot and fast smoked chicken sandwich with pepper jack cheese and pickles (an ode to Chick-Fil-A). Between the Caribeque Chicken Series rub and the cherry wood from the cook, this sandwich was over-the-top amazing and put Chick-Fil-A to shame if I do say so myself.

Kurt Halls, the man behind the Caribeque brand, released a new chicken rub in July 2018. That rub was aptly named, “Caribeque Signature Series Chicken Rub“. This is a full-fledged chicken rub that packs a flavorful punch to poultry. It has a zesty flavor that pumps up the flavor in your chicken whether you are grilling, barbecuing, baking or pan-frying.

When the rub was announced in the early going of the summer of 2018, I felt like a child waiting for Christmas day to arrive. I trust in Kurt’s mad scientist prowess when it comes to throwing together any kind of rub, because each of them from the Caribeque line of seasonings have been phenomenal. There is not a single muted flavor in any of them that fails to stand out. As it were, it stands to reason that I would be excited for the adventure that my taste buds were anticipating with the then-new chicken rub.

As soon as the new Caribeque chicken rub was available, I placed an order, and within a few days (Caribeque always sends its shipments quickly) I had it in my hands. I had a pack of chicken breasts sitting in the fridge, and when I arrived home from the post office, I needed try out the new rub immediately. I was drooling. I opened the lid of the bottle, removed the packaging to smell the rub and get a sense of what it would be, and the strong flavor enticed me more than I can convey. ‘Drooling’ is not a hyperbole in this case.

Barrel House Cooker smoking away

The preheating process of the Barrel House Cooker.

I fired up my Barrel House Cooker 18C with Royal Oak lump charcoal and a chunk of cherry wood, with the exhaust vent wide open, and proceeded to butterfly the chicken breasts by taking a sharp knife and slicing each breast down the middle. I could have pan-fried these breasts, but I wanted to hit them with some smoke. Chicken breasts are delicate, since they are so lean, and typically they do not lend themselves to barbecue, but if you cook them using high heat — in this case I quick-smoked them — then you can finish the chicken quickly, cooking it all the way through while still delivering juicy chicken onto your plate.

The temperature gauge on the lid of the cooker read 350 degrees, but the actual temperature in the cooker was probably close to 400 to 425 degrees as the grate is naturally closer to the hot coals than the lid.

Cracking the lid of the Barrel House Cooker

I sat the lid of the Barrel House Cooker on top of the base, but I left it open by ‘cracking’ the lid off-kilter to allow for more airflow in the cooker in order to reach high temperatures.

When I placed the chicken breasts onto the grate, I did not completely close the lid of the smoker. As you can see in the above photo, the lid is barely cracked, which allows more oxygen into the smoker and increases the temperature by yielding a more fierce burn from the fire produced by the coals and wood. The chicken breasts only took 20 minutes to complete, and I confirmed this by checking each breast with my food thermometer.

One could ask why I did not simply grill the chicken breasts, but the reason is simple: this drum smoker is capable of reaching high temperatures by using a couple of tricks (wide open exhaust vent, cracking the lid, using lump charcoal — which burns hotter than briquettes — and the patience to properly give the cooker a chance to adequately heat up).

Fully cooked chicken breasts featuring Caribeque Signature Series Chicken Rub

Check out the color on this chicken, not only provided by the Caribeque Signature Series Chicken Rub but also from the hot-and-fast smoke that was aided by the additional flavor of cherry wood.

A brief summary of the above, if you want to make this for yourself in a drum smoker (if you are using a different type of smoker, be sure to utilize the hot and fast smoking method by opening your exhaust and intake vents for maximum airflow to achieve high temperatures):

1.) Pre-heat your smoker using lump charcoal. You can use briquettes if you would like, but lump burns hotter. Add the coals into the charcoal base/basket of your smoker. Optional: add a chunk or two of your preferred smoking wood for extra flavor.

2.) While the smoker heats up, unless you are using pre-thin sliced chicken breasts, butterfly the chicken. This helps for quicker, even cooking so that the chicken does not dry out. Thoroughly season and rub both sides of the chicken with Caribeque Signature Series Chicken Rub.

3.) Once your smoker temperatures are at around 350 degree degrees, add the chicken. If you are using a drum smoker, crack the lid (see above). It won’t take very long to cook.

As for the construction of the sandwich, you can use whatever bread that you would like, but I used a brioche bun. I say that you can use whatever bread you prefer, but the bottom line is that the bread is the heart of any sandwich. I mean, who wants to eat a sandwich with soggy bread? Not this grizzled foodie.

Here is the way I constructed my sandwich. You are free to use any combination you would like, but I wanted mine to be in the spirit of a spicy chicken sandwich from Chick-Fil-A, and my promise to you is that this is delicious:

— Brioche bun (toasted with butter spread on it)
— One thinly sliced chicken breast
— One slice of pepper jack cheese
— Four dill pickle chips

You are now ready for an unprecedented flavor journey that may incite irrational dancing on your behalf.

Kurt personally told me over the phone that his ultimate goal with his new Signature Series line with Caribeque is to go back to the basics. He expressed concern over how too many of these seasoning/rub companies are coming out with bizarre flavors that are kinda mucking up (my words here; paraphrasing) the cabinets of kitchens, and how he wants to go back to the basics. For example, if you want to season up your chicken with something, it’s a no-brainer to go with the new chicken rub, because it is tailor made for chicken.

When I spoke to Kurt from Caribeque over the phone in the summer of 2018, he expressed that his ultimate goal with the Caribeque Signature Series line of rubs is to go back to the basics. He emitted concerns over how too many seasoning and rub companies are coming out with bizarre flavors that don’t lend themselves all too well to a wide variety of grub (think of, say, blackberry chipotle java or something off the wall like that). His desire to go back to the basics is motivated by wanting to reach for a seasoning in the kitchen without having to place too much time in doing so — imagine if you are about to cook up some chicken; rather than slinging some kind of artsy blackberry chipotle java seasoning on it, you can reach for the signature series chicken rub and avoid second guessing yourself on whether or not your guests will like it, as the rub lends itself to chicken by not containing any ‘ostentatious’ flavors or a pretentious combination of notes that could repulse the taste buds of a guest.

One more tip about the chicken rub: I have added it to diced, fried potatoes as an experiment, and in that same ‘experiment’, I wound up cooking up several batches for five people. Over 10 lbs. of potatoes were gone in minutes. This rub is not only delicious on chicken, but it is perfect for fried potatoes. Since then, I have made French fries and sprinkled the chicken rub over top of them when they are fresh out of the fryer, and it is always well received by hungry guests.

Yes, I am biased when it comes to Caribeque. Not only is its founder a super nice guy and a good friend of mine, but everything featuring the Caribeque label has been off the charts. I would never spend my time championing the brand if I didn’t believe in the products.

Something to Consider Before Purchasing a Pit Barrel Cooker

When I make a decision on an investment in a product, the first thing I consider is the value of the product versus the price being asked for it. Secondly, and this coincides with ‘value’, I look into the quality of said product: is the brand reputable? Is it durable enough to last? With the time I’ll invest in using it, through enjoyment will I basically receive my return of investment through years of use?

My most viewed post is this one: Is Barrel House Cooker Going Out of Business?

When it comes to already-constructed, available-to-buy drum smokers, the two most talked about options are these two: number one, the most popular, is the Pit Barrel Cooker. Second, it is the Barrel House Cooker.

If you have been following my site, you will notice how often I have posted about Barrel House Cooker. I own both of their models, the 14D and the 18C. I have not held back from posting criticism when I’ve written about the cookers either, so while I’m an advocate, I’m no stranger to avoiding pulling punches in that side of things.

I don’t know what is going to happen with Barrel House Cooker. I am not knowledgeable enough about the legal side of things to comment abou what happened between them and Pit Barrel Cooker. All I know is that the legal conclusion to such matters resulted in portions of the proceeds of the sales of all Barrel House Cookers will fall into the pocket of Noah Glanville, creator of the Pit Barrel Cooker. Using Google, you can find more information about this that can expound on it better than I can.

For the majority of this year, I have noticed that Barrel House Cooker has not had their smokers on sale.

When I considered purchasing either the PBC or BHC, I went with the BHC because I felt it was a bigger bang for my buck. I have found it to be a superior piece of equipment for getting the job done as a drum smoker in comparison to the BHC. I listed my reasons why here.

I have stated in multiple occasions that, if my Barrel House Cookers ever fall apart, that I will likely go ahead and buy a Pit Barrel Cooker, because.. well.. I’m not sure if Barrel House will ever come back. Until they fall apart, I’m happier than a Texan surrounded by smoked beef brisket with using my two BHCs.

Pit Barrel Cooker has a much larger following than Barrel House Cooker. Asides from being available for a longer amount of time than BHC, one of the PBC’s main selling points is that it is a veteran owned operation.

As an American, I’ve been glad to support veteran owned businesses, but I can’t help but feel irked whenever certain companies try to over-emphasize that point when they are trying to gain business. It feels cheap to me. If your veteran-owned company is making a product that I feel is subpar compared to a competitor that isn’t veteran owned, I’m rolling with the the superior competitor. See the first paragraph of this post to consider why I say that. I am not interested in debating the moral compass guidelines behind these two companies, and neither should anybody else asides from those involved in the legal matters, yet if you Google the comparisons between the two cookers, you will find a horde of people stating their opinions while it is all hearsay.

Speaking of hearsay… onto the matters of the title of this post: Something to Consider Before Purchasing a Pit Barrel Cooker

If you take a look at the PBC website, while you will see the big, bold text in the site’s headlines, A VETERAN OWNED BUSINESS, this may mislead you to believe that the PBC is made in America while apparently the cookers and accessories themselves are made in China!

YIKES.


This information is allegedly only reported on tiny print on the packaging according to David H. from this site.

Others have confirmed. Consider what jfmorris from the Amazing Ribs forum said:


Interesting.

It is sheepish of consumers to lambaste Barrel House Cooker in one breath and place Pit Barrel Cooker on a pedestal in another. Two wrongs don’t make a right, but if you are a consumer who looks at a brand and pretends they can do no wrong, you are the problem. I am culpable, too, in a way, because I will choose the design of the BHC over the PBC any day of the week, but we should all aim to hold companies to higher standards and not give them a free pass just because its creator touts his military service history.

Reasons to Buy a Barrel House Cooker Instead of a Pit Barrel Cooker

It was early April 2018 and I was on the prowl for a new smoker. Being an avid member of the barbecue community on Instagram, I was intrigued by all the barrel/drum type cooking I noticed, from homemmade ‘ugly drum smokers’ to the Pit Barrel Cookers I saw everybody posting.

One of my all-time favorite people from the aforementioned BBQ community, monstrous sandwich constructor and all-around good dude John Alselmo (@bigjohns_bbq on Instagram) began barrel cooking sometime early last year (maybe the year before). I may be iffy on the timeline, but I noticed he was hanging ribs in his barrel cooker. When I started to look into those types of cookers, of course I reached out to him, given the immense level of respect I have for the man’s cooking prowess and knowledge. The people who I admire and love in the barbecue community are the ones that I will continue to seek knowledge from if I have questions.

“That looks awesome, John!” I stated in one of the comments on a post he made that was a video of him checking out the progress of a rack of ribs he was smoking in his 18C Barrel House Cooker. “Yeah, Troy, the ribs out of this cooker is the best I have ever had; the flavor is amazing and rich from the way the juices from the meat drips onto the coals” (paraphrased).

I am going to admit my naivety: when I first messaged Big John about the Barrel House Cooker, I… didn’t know it existed. I thought everybody just used the Pit Barrel Cooker. He is currently not on Instagram, so I cannot go back and check out the message at this time, but based on my memory of the conversation I told him I was interested in buying a PBC and basically asked him to, well, enable me to go ahead with the purchase. He told me, “I have a BHC instead of a PBC and I love it”. He went on to tell me about its hibachi feature and easy charcoal access. I was mindblown. Immediately I went into researching the BHC and found out about the alleged legal side of things the company is in with PBC (again, I am not a lawyer nor experienced enough within legal matters to comment on this, as I stated in my review of the Barrel House Cooker 18C). However, the superior features of the BHC wooed me. I told John I was going to pull the trigger on the cooker, and he — again, paraphrasing — said, “Hell yeah! Feel free to ask me any questions you might have about it.”

After becoming a full-blown Barrel House Cooker addict for almost four months and owning both the 14D and 18C models, here are the top five reasons you should buy a Barrel House Cooker instead of PBC:

1.) The Barrel House Cooker costs less than the Pit Barrel Cooker: $250 for the BHC compared to $300 for the PBC.

2.) Easier access to modify your coal/wood positioning or remove ash. On the Pit Barrel Cooker, access to your charcoal basket is rather limited, since you have to sit the basket inside the cooker, at the bottom, and being able to access the basket of coals while in the middle of a cook is next to impossible barring some unnecessary, aggravating inconveniences. With the Barrel House Cooker, you can remove the middle base of the cooker from the bottom, remove the charcoal basket and empty ashes (using some heat resistant gloves) and resume cooking once placing the base back onto the cooker

3.) Perhaps it is the bigger competitive advantage of the two, but the Barrel House Cooker has made the bottom part of its cookers to where you can place the cooking grate over top of where you have your charcoal and use it as a hibachi! As far as I know, this cannot be done on the Pit Barrel Cooker. There is nothing like smoking a tri-tip until you hit about 120-125 degrees on the internal temperature before removing the base, adding the cooking grate to the bottom, over top of the coals, and searing that delicious tri-tip to perfection. The options are virtually unlimited as far as what you’d like to reverse sear by par-smoking a particular piece of meat(s) and finishing on the hibachi insert..

The better, added features are why I chose the Barrel House Cooker over the Pit Barrel Cooker. If I could get my hands on a PBC, would I? Absolutely; I’m always looking to add to my cooker collection, although I want to add a pellet grill (eventually) next. If BHC shut down tomorrow, would I look into getting a PBC? You bet. The Pit Barrel Cookers are damn fine cookers, I’m perfectly sure of, given how popular they are, but as of now I prefer the BHC due to the extra features. I just believe, plain and simple, that it is a superior cooker given what it can do vs. the PBC based on the features stated.

These opinions are my own. I am simply an advocate and an enthusiast. I do not work for Barrel House Cooker in any way. I’m just a barbecue fanatic expressing opinions of my own.
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I originally wrote the above back in August 2018. I have a couple of updates, now that I finally have a chance to publish this post.

The cost of the Barrel House Cooker 18C has gone up to $300. I found that was unfortunate to see. Allegedly it is because the inside now features a ‘rough’ porcelain coating. I didn’t see anything wrong with the original ‘innards’ of the 18C that I have, but there must have been complaints emanating from some source. However, I have my suspicions as to why the cost was driven up.

The feller behind Pit Barrel Cooker sued Barrel House Cooker a while back. I mentioned this in a previous post on here. I am not educated in law, therefore I’m not going to give any opinions on what has gone down, the reasons behind the lawsuit or anything like that, but I will post about the conclusions of the lawsuit being settled, which happened sometime last year:

Pit Barrel Cooker Co, LLC, the world’s leading premium vertical barrel cooking brand, agreed to settle a lawsuit concerning Pit Barrel’s confidential business information and trade secrets filed in the United States District Court for the District of Colorado in December 2015. In the lawsuit, Pit Barrel also alleged that the Barrel House Cooker infringed upon its U.S. Patent (No. 8,919,334).

The lawsuit was resolved on May 25, 2018 with the entry of a joint stipulation to dismiss the case. As a part of the settlement, Barrel House Cooker, LLC and its parent company M.D. Manufacturing, Inc. of Bakersfield, California agreed to make a financial payment and then future royalty payments under a licensing agreement.

Pit Barrel’s President Noah E. Glanville stated, “We’re pleased with the results that we achieved in this case. We will continue to defend our innovations and intellectual property which simply cooks some of the best food you’ve ever tasted, with no hassle. Amber and I appreciate the support of our loyal customers and the dedicated fans of the PBC.”

That is my personal two pennies as to why BHC raised the price of its 18C cooker to $300, especially if Noah, the feller behind PBC is receiving royalty payments on all Barrel House Cooker sales.

I don’t have an opinion on the findings. I will continue to support Barrel House simply because I find their cookers to be superior in comparison.

I have a simple philosophy: always, always, always buy the better product. I’m sure there may be folks who read this, roll their eyes and have a counterpoint that involves the reasons behind the lawsuit making one of the two companies out to be painted in a negative light, and whether or not that is a valid thought is not up to me, but ‘picking’ with my wallet, I’m voting for what stands out as a better cooker.