The Science


The Pit Barrel Cooker features a revolutionary design that goes
Unlike traditional grills which cook food from a single, direct heat source, the Pit Barrel Cooker’s cylindrical shape and “Hook-and-Hang” method places the food in the center of the action– heating the meat from all sides at once– producing consistently great-tasting, perfectly cooked meat every time.

AmazingRibs Science Advisor, Dr. Greg Blonder explains:
“Hanging the meat vertically reduces the radiative heating contribution significantly, for the same reason turning your face away from the sun is cooling, or holding your palm perpendicular to the grill doesn’t feel so hot.
Plus, dripping juices radiatively cool the bottom of the meat.”

Traditional grill
direct heat
Pit Barrel Cooker
convection heat
In addition to cooling the bottom of the meat, the dripping juices also fall onto the hot coals, producing a smoke fog which fills the barrel and envelops the meat, infusing it with even more natural flavor. Of course this is not all to say that grilling on the included grate doesn’t yield equally impressive results. Similarly to hanging the meat, the greater distance between the heat source and the grate serves to reduce “hot spots” and cook the meat more evenly on the bottom– and the top.

Want proof? Try it for yourself!