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Barrel House Cooker 14D vs. 18C: Which One Do You Need?

My journey with Barrel House Cooker Company started with the 18C model, which was — from what I gather — released in January of this year. Not long after I bought my 18C in April, I got the 14D.

The 18C and the 14D respectively.

Both cookers cookin up a storm.

Initial differences? Of course the 14 is the little’en and the 18 is the bigg’en, but what else? The 14D is the original Barrel House Cooker, and I’m not going to make you wait until the end of this post to hear my penultimate belief: the 14D model is a superior cooker compared to the 18C. There are features the 14D has that are completely missing from the 18C.

For a tiny cooker, the 14D is a beast. I believe that I read that it can hold up to 6 lbs. of charcoal. That makes it sound like a lot, but it really isn’t, and that is something I love. As someone who also owns a 22.5″ Weber Smokey Mountain, which is an absolute terror of a charcoal hog, being able to get multiple uses out of a bag of charcoal for several smokes is an amazing feature for a tiny cooker like this. Even though it is small, I’ve cooked four racks of ribs in it, and I’m sure you could fit six racks of baby back ribs in there if you wanted to.

When I first received the 14D and removed it from the box, I noticed the gasket seal under the lid. I had a, “D’uh, stupid!” moment when I was wondering what the hell it was. I knew it was a piece of gasket tape, but I still reached out to Barrel House Cooker rep, and my de facto brother from another mother, Jeremy Cunha, and asked him, in simple terms, “What the hell?” I guess I was surprised by its addition to the lid on the 14D because it is missing on the lid for the 18C.

Furthermore, the 14D features a shelf attachment that goes onto either handle on the side of the barrel and, best of all, latches that connects the bottom charcoal base to the barrel itself. I’ve complained in my 18C review that the barrel on it does not sit snug on the charcoal base. It is not a dealbreaker, but as someone who is kinda OCD about desiring a snug fit on the cooker sitting solid, it bugs me. I love the latches on the 14D, because even during the middle of a cook you can pick the cooker up in its entirely and move it. Furthermore, the latches keeps the barrel sitting snug on the base. Another great feature that the 14D has that the 18C doesn’t is the lid has a hinge! I know that you can take the 18C’s lid and hang it on the side of the cooker, but it is far more efficient on the 14D to be able to open the cooker’s lid and not have to spend a few extra seconds sitting it on the top of the barrel like you do on the 18C. I know a few ‘extra’ seconds are inconsequential, but I’m a proponent of efficiency.

Yes, you can make mods on the 18C that will mirror the features the 14D has, from the latches to the lid hinge to the gasket that goes around the lid, but I’m not a particularly crafty guy. I still love my 18C cooker, don’t get me wrong, but I wish it already had these features built into the current model. I get the feeling that the company wanted to rush out this model, just to get it out onto the market, because I don’t understand why they went astray from the features that are pretty much the blueprint on the 14D. They even changed the air intake elevation setting on the 18C. For the 14D, you have the standard open/close vents that includes the ‘dots’ for the elevation recommendations on the side, but on the 18C the air intake is on the very bottom, and I don’t see that as a particularly efficient air intake setting, because ash buildup can far easily hinder the 18C’s long cooks versus the ash buildup in a cook for the 14D. However, I’m not an engineer nor do I have an engineer’s mind (going back to the fact that I’m not crafty), so you can take what I say with a grain of salt, but those are my two lil’ pennies.

I don’t write these criticisms as a ‘hater’. I’m a full-force Barrel House Cooker loyalist at this point. I’ve had my Weber Smokey Mountain for over a year, and I’ve already used these barrel cookers double, or maybe even triple (I haven’t taken count) the amount of times I’ve used the WSM. I fully believe in the company and its vision. The customer service is incredible. You get treated like a valued customer straight from the beginning. I am immensely happy that I chose this company over Pit Barrel; I have no disparaging remarks to say or beliefs to emit in regards to Pit Barrel, as I said in my review for the 18C: I know for a fact that it is a fine cooker given its following and users. However, I feel like these Barrel House Cookers are ‘next-level’ cookers, as the ease of charcoal access and the ability to have a thermometer on the lid (I know you can mod a PBC with one) are superior assets on the BHC, which one cannot objectively deny. But I digress. Point being, I love Barrel House Cooker Company and my two cookers.

14D vs. the 18C in a nutshell:

The 14D has the features (lid hinge, gasket seal, latches, less charcoal use) I mentioned above that the 18C lacks. It isn’t a big deal at all, but if you are like me and not particularly ‘crafty’, it can be slightly disappointing. Again, it is not a dealbreaker at all nor is it even a big deal, but I do believe it worth noting for a comparison like this. The 18C can hold multiple whole chickens and even more racks of ribs. I like the space the 18C offers over the 14D, but that is a no-brainer. I like cooking up a good bit of food, as oftentimes I host family/friend get-togethers and I also enjoy having leftovers. I’ve used both cookers at the same time, as well, and they make for a great team that still doesn’t use as much charcoal, even while used together, as the 22.5″ WSM, which I am thankful for.

While I am thinking about it, it also seems like the top portion of the 14D, where you sit the H-frame or O-ring, sits lower from the lid than what the top part of the 18C sits from its lid. For example, if I place food on the top part of the 14D and the same type of food on the top part of the 18C, it sits lower from the lid. This can be an issue on the 18C if you have food in the middle as the lid thermometer probe might touch or go down in your food, giving you inaccurate readings on your temperatures. Realistically, it can happen with the 14D as well. I’ve cooked a couple of pizzas on the 14D and the probe has gone down into them. However, that still hasn’t prevented me from creating some delicious woodfire pizzas in these incredible cookers!

Another flaw that the 18C has by itself is that if you are hanging meat, the meat will sit closer to the fire. If you are hanging a brisket, depending on its size it will hang into the coals, so you will either have to sit it flat on the grate in the middle of the cooker or separate the point and the flat from the brisket and hang them separately. The 14D is taller than the 18C, so it has an advantage here as well, that is… if you don’t have the new extension kit that Barrel House Cooker Company recently released for its 18C model.

The new accessories for the 18C include a cover, an O-grate (the packages may include the slotted grate, half-grates and/or the drumstick grate), a stainless steel base and charcoal basket as well as an extension kit! I am honestly the most stoked about the extension kit! This will allow a big ol’ brisket to be hung in the 18C with no problems, a la the 14D, so if you have the extension kit, the above paragraph becomes automatically nullified. I have not used the extension kit for the 18C yet, but soon enough I will be doing so!

The options are endless with these Barrel House Cooker accessories. This is NOT my picture! This is a picture from the Barrel House Cooker Company website!

Again, so many options! Creativity is welcome here. This is NOT my picture! This is a picture from the Barrel House Cooker Company website!

*****The two above pictures are not mine! These are pictures from the Barrel House Cooker Company website, which you can view here!*****

I’m not a professional pitmaster, but I am a wannabe in that arena. I love cooking for my family and friends or simply people in general, because I love seeing the smiling faces of those who taste my flavorful concoctions. The Barrel House Cookers have simply done it for me here. I post this type of feedback because I know this is the type of company that will read it and truly listen. When you are using a product from a company that has already been given a slew of your hard earned money and they listen to what you have to say, you know you are in for a treat. That should be an American standard for businesses, but alas, not all of them are in the same vein as Barrel House Cooker Company.

Barrel House Cooker 18C with its cover

 

The extension kit and stainless steel base and charcoal basket (so you can’t see the basket, obviously, but it is in there, included with the base) attached to my 18C in my garage.

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*Full disclosure*
 Barrel House Cooker Company sent me the following accessories for the 18C at no cost to me: the cover, the O-grate, a slotted half-grate, drumstick holder, stainless steel base/charcoal basket as well as the extension kit. I am incredibly grateful, honored and appreciative that this company decided to do this, and I am more than happy to explain more about this, in detail.

I bought not just one, but both cookers, the 18C and the 14D respectively, with the money out of my own pocket as well as the beautiful gray hat and pizza pan. No, I do not feel like just buying these items entitles me to anything whatsoever. However, I point this out in conjunction with my brutally honest posts, thoughts and comments both on here and on Instagram where I have offered and extended my love for the company and well thought out constructive criticism on the cookers that I feel could be improved in the future. I am not the type of person who looks or expects handouts. In my review of the 18C, I did mention the (at the time) impending release of the stainless steel base.

I keep writing about how this company will take care of you. They will. I keep hammering the point home, but it is also because it is near and dear to my heart: customer service should be the number one priority (asides from standing behind a quality product or service) for any company in the world. I also know I’m shoving the following story down people’s throats: my father owned a successful coal mining parts company in southwest Virginia. I’ve witnessed, first hand, what top notch customer service looks like. I feel like it is in my blood, in a way. I also feel that I get that wanted customer satisfaction from Barrel House Cooker Company every time I talk to anybody from there.

Finally, I am not going to go around parading in the halls and shouting about how I was ‘given’ these items. Yes, again, I appreciate the accessories more than I can convey in these limited-choice-of-words formats, but what I am going to do is this: I’m going to use the accessories as to how they are expected to be used. I’m going to write about how the extension kit affects the cooks on the 18C as well as how the new stainless steel base/charcoal basket acts, looks and holds up after multiple cooks as opposed to the old base. I’m going to test these accessories to the max. Yes, companies need to test their products prior to release and I know they have, but your customer base is your single greatest population for feedback search.

Bottom line: Too many companies reel you in with that first or second big sell and then they forget about you since they already got the mighty dollar out of your pocket as they look for new customers and appeal to a new buyer base. That is NOT Barrel House Cooker. Once you are a customer, you are a part of the team, of the family. You are valued and welcomed. That is the vibe I get. I am exceptionally appreciative, grateful and honored.
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When deciding which cooker you would like between the 14D and 18C, consider the above as well as how many people you plan on feeding or, if you are similar to me, love leftovers. Both cookers have their place in my heart, as sometimes I’m just doing something simple, don’t want to use an excess of charcoal but still want that rich, smokey flavor without any fuss — the 14D fits the mold for me in that area. On the flipside, when I want to throw down some more food, I’ll go with the 18C. For me, it is worth having both, but if you have to choose between one of them, consider the thoughts above.

Yes, Barrel House Cooker Company features a comparison between the two cookers on their site, but I think a comparison made by someone outside the company who uses the two products may make a potential future consumer possibly feel more at ease when making a decision. These are strictly my thoughts and do not reflect those of Barrel House Cooker Company.

An Update and an Apology (Blackstone Griddlin’ and Weber Grillin’)

No excuses. I’ve neglected this blog and not on purpose. Call it laziness, call it whatever. I should have been posting at least once a week or once every ten days minimum, but it’s been over four months since I’ve posted anything while I still lavish my Instagram with content.

A little over a week after my last post, I bought a 36″ Blackstone griddle on sale at Wal-Mart. The hype reverberated throughout the social media walls on Instagram and curiosity got the best of me. Overall thoughts: It’s a badass cooking gadget. My mother, who is a burgers-cooked-over-charcoal fanatic, thinks smashburgers is the greatest thing ever (she might not be wrong). Being able to cook a horde of food in one fell swoop is fantastic. Using the Blackstone was my first experience bothering with using propane for cooking. If you catch it on sale, snag it!


I received the brand new limited edition red Weber kettle grill a few weeks ago, and I’m loving it. There are a couple of minor blemishes in the finish, but it’s no big deal. It’s a grill, it’s outside, it’s going to get cooked on and it’s going to get dirty. With that said, a lot of customers are receiving damaged grills. I believe they are the vocal minority, as I think most people who received grills in good shape are quiet and/or busy cooking on ’em, but it is a bit disconcerting that so many people are receiving these damaged grills which are purportedly limited edition.

It’s my first Weber kettle, so I’m just enjoying it and having a good time. Removing the ash catcher is a little strenuous, but the more I do it I guess I’ll be developing bodybuilder-esque grip strength soon enough.

All in all, since receiving it a couple weeks ago, I’ve cooked on the kettle about five times now, most recently cooking up a couple of flat iron steaks with some peppers and onions yesterday.

Caribeque Spicy Calypso Kick-Rubbed Chicken Wings (And More)

Kurt Halls from Caribeque is making magic happen with his seasonings and rubs. Even his smack sauce. I haven’t tried the buffalo barbecue sauce he released over the last year or so, but I eventually hope to.

I bought a 3-pack of the Caribeque Spicy Calypso Kick seasoning.

I’d never tried the Spicy Calypso Kick (nor the original Calypso Kick), but I bought the 3-pack on the merits of Caribeque alone. I love the Caribeque Honey Heat rub for pork and chicken as well as the Caribeque “Honey Heat” Smack Sauce that is incredible with just about anything (but with French fries or potato wedges is my favorite).

I gave one of the seasonings to my girlfriend Dana’s dad, the man who is responsible for giving us the Caribeque Honey Heat rub and Smack Sauce.

I was so eager to try out the Caribeque Spicy Calypso Kick seasoning that I cut up three chicken breasts, liberally seasoned them with it and pan-fried them in my cast iron skillet with coconut oil. To my tastebuds, the seasoning isn’t very spicy; it’s more sweet than anything (even though it’s sugar free). I don’t know what kind of flavors are at play, but it has a delectable flavor profile that is generous to the tastebuds.

We made chicken tacos/burritos. I should’ve added some diced onions to mine, but I forgot (at the time) because I was so impatient, wanting to try this kickass seasoning! For some spice (I’m a spice fiend), I added Mrs. Renfros habanero salsa to the mix. What a great combination right there ~~ Mrs. Renfros habanero salsa and Caribeque Spicy Calypso Kick. One company is based out of Texas (Mrs. Renfros) and the other is out of Florida (Caribeque), but they should collaborate on something!

Indoor cooking, using Caribeque Spicy Calypso Kick: a success!

Firing up my STOK drum grill!

This past Thursday, I fired up my STOK drum grill!

I’d purchased a 14-ct family pack of chicken wings from Food Lion since they were a manager’s special item at about $7 bucks.

I’d planned for Thursday to be the day I’d do the grilled wings. You might think it’s blasphemy to grill wings instead of deep frying them, but who gives a shit? Good food is good food! I added some cherry wood to my coals for extra flavor.

I also cooked for my mother and my aunt. My mother despises chicken, so I grilled some burgers for them.

What happened was, I ended up being the only person eating the wings! That was fine by me. They turned out to be delicious. The cherrywood worked out perfectly with them. The Caribeque Spicy Calypso Kick gave it a nice flavor all over the skin. It was some fine bird eatin’.

I love Caribeque products. Kurt Halls knows what he’s doing. I’ll be doing another post about them soon.