Masters of the Pit: Pit Barrel Cooker Co.
March 13, 2012
Today we head to Colorado to catch up with our latest “Master of the Pit,” Noah Glanville of Pit Barrel Cooker Co.
Thanks for taking the time to speak with the Grilling.com community, Noah. Obviously barbecue and grilling are a large part of your life today but is it something you grew up around?
Yes, I’ve loved to BBQ since I was little. I was kind of the pioneer of the family when it came to bbqing.
What’s your earliest outdoor cooking related memory (grandparents grilling, dad grilling on vacation, holidays, etc.)?
The best memory I have is watching my grandmother grill the best teriyaki steaks I’ve ever had over Kingsford briquets.
Any idea when you really got bitten by the barbecue bug?
Probably when I was in the Navy and didn’t have a ton of money, I used to dive for lobster and grill them on my charcoal grill, I’ve always loved to cook.
When did you decide to build your own smoker/grill? Any tech or design issues you had to overcome with those early prototypes?
Years ago I built my first Pit Barrel Cooker, before going mainstream and getting a patent on this product there were at least a dozen prototypes in order to come up with the perfect product. I wanted to manufacture a cooker that was extremely easy to use and required no babysitting.
And eventually that evolved in to what is now the Pit Barrel drum cooker? How’d you decide to start selling to the general public?
We decided to start selling the Pit Barrel Cooker to the public simply because we knew there would be a high demand and nobody had patented or brought the product mainstream. Also, not all people are able to build their own bbq/cooker. We purchase 400 brand new barrels at a time therefore it’s more cost effective to buy it from us then to try to build it on your own. Every PBC we manufacture is of quality and always consistent.
So for the uniformed, perhaps you could explain how Pit Barrel cookers work, how they differ from what is popularly known as a UDS (ugly drum smoker), and where they fall as far as a smoker or grill?
There are many differences between the UDS and the Pit Barrel Cooker, the biggest difference is most of the meat hangs off of stainless steel hooks as opposed to sitting on a grill. It may not sound like much but there is a night and day difference between the two. The PBC has a patented pre determined coal basket that takes all the guess work out of how much charcoal to put in. The PBC is very American and classy looking with horseshoe handles, and a durable powder coat. Every PBC comes with a horseshoe stand to elevate the cooker off the ground, a hook remover, 8 stainless steel hooks, a grill grate for your non hanging food items and our two signature Pit Barrel Cooker Rubs. The PBC is not a smoker, it is truly by definition a Pit cooker. If anything, it is the perfect combination of a smoker, slow cooker, and BBQ. The PBC cooks slower than a BBQ but much faster than your traditional smoker. The PBC burns very efficiently and there is never a need to add more charcoal.
What’s the most interesting thing you’ve heard of being cooked on a Pit Barrel cooker?
Turkey and prime rib, people have said it was the best they ever had and they will never use an oven/turkey fryer again.
So what’s next for you? Any new models, accessories, etc. in the pipeline?
An accessory that is designed specifically to hang a turkey as opposed to using the hooks. We also plan to offer the PBC in college and pro team colors.
Thanks so much for your time and we wish you nothing but continued success.
- Clint Cantwell, Grilling.com Editor