Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

This is what a 3 year old KBQ C-60 looks like

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    This is what a 3 year old KBQ C-60 looks like


























    That’s because I haven’t used it. Criminal, I know. But life got in the way since I ordered it (along with other stuff for my outdoor kitchen including a Viking 42” gas grill, an Otto Wilde OFB broiler, a Wolf 36” induction cooktop). Then I also recently purchased a Weber 22 which restarted this interest in grilling and smoking.

    But no worries. That’s all about to change soon. I’ve recently spoken to architects and contractors to finally build my outdoor kitchen. So much more free time now.

    A little about me (since I only frequent the KBQ section I figure I’ll just post the introduction here): I’m located in the Philippines and ever since childhood I was always interested in food. Sometime in the early 2000s I took a sabbatical and moved to New York to go to the French Culinary Institute. Graduated at the top of my class and eventually got a job working for Chris Gesualdi at Montrachet. Chris was the sous chef of Thomas Keller at Rakel. I made a deal with Chris that I’ll work for him for free for as long as if he thought I deserved it at the end of my stint, he’ll give Thomas Keller a call and recommend me. At this time, Per Se was just about to open. At the end of 3 months, on my last day, just as Per Se opened, Chris called me into the kitchen right before prep started and told me to keep quiet and listen. He picks up the phone, calls Thomas Keller, and gets me an interview. So I ended up working at Per Se at the time Warner Building in New York for about 6 months. Best experience ever!

    I’ve never used a smoker before but I’ve always wanted to learn. As I was building my house and planning the outdoor kitchen, I came across the KBQ and figured “why not?” If I was going to learn might as well learn on the best rig!

    While I have existing sous vide equipment I use in my main kitchen, I want to master smoking on the KBQ first before mixing them up.

    So the rainy season here just started and it’s raining like crazy right now. But as soon as it stops for a bit, I’m on my first smoke.

    I just recently sourced apple wood and oak but around the same time I bought the KBQ, I also ordered a hundred pounds of mini splits from Fruita. 50 lbs of oak, and 50 lbs. of a mix of cherry, maple, mesquite and maple.

    I also just ordered several racks of kurubota spare ribs, several packages of SRF Wagyu rib fingers and short ribs. (Last week, not three years ago!) So as soon as the rains let up in a day or two....

    Can’t wait for the first smoke!

    #2
    SWEET. Welcome to the pit of... smoking

    Comment


      #3
      Welcome! I love my KBQ, I think you will enjoy learning on yours.

      Comment


        #4
        Looks like new. Welcome from Virginia!

        Comment


          #5
          Greetings and welcome from North Carolina.

          Comment


            #6
            Howdy from Kansas Territory, Welcome to Th Pit!

            Lookin forward to learnin along with, an from ya!

            Comment


              #7
              Well that was one of the more eye catching intros I've seen... Welcome!

              Comment


                #8
                Welcome to The Pit.

                Comment


                  #9
                  “ Sometime in the early 2000s I took a sabbatical and moved to New York to go to the French Culinary Institute. Graduated at the top of my class and eventually got a job working for Chris Gesualdi at Montrachet. “Quote”

                  I’ve watched the Rachel Ray cooking show before! 🙄. Welcome to The Pit! Looking forward to seeing some of your cooks.
                  Last edited by Panhead John; June 2, 2021, 06:56 AM.

                  Comment


                  • Dr. Pepper
                    Dr. Pepper commented
                    Editing a comment
                    And, I've watched grainy video of Panhead John watching Rachel Ray.
                    (ps Welcome from Seattle!)

                  #10
                  Welcome to the Pit from another FCI alum!

                  Comment


                    #11
                    Hello from NW Oregon,
                    Have not used it in 3 years, rename it with a pet name. One close to your heart.
                    Happy smoking to you and BBQ too.

                    Comment


                      #12
                      Welcome! I look forward to seeing your cooks and cooking area. Make sure to post up some pictures of your maiden voyage with the KBQ.

                      Let us know if you have any questions or anything, you are gonna love it!

                      Thank you for the support!

                      Comment


                        #13
                        Welcome from the California Delta.

                        Comment


                          #14
                          RickyG You are going to have 2 challenging issues. Sourcing local hard wood and keeping it dry enough. As far as the wood goes, any fruit or nut wood will do. Buying wood from Fruita is going to get expensive fast. The KBQ uses a lot of wood. I would suggest a series of test cooks to dail in the KBQ to the smoke profile (taste) you want with judicial use of the top poppet. Do not try to ration your wood too much and compromise your coal bed. What area of PI are in. I was there many year ago.

                          Welcome to The Pit.

                          Comment


                            #15
                            Thanks everyone for the warm welcome.

                            lostclusters the fruita order was just so I’d have a baseline to compare to. That was ordered at the same time as the KBQ. I can get oak and applewood and other fruit woods locally. I ordered another 100 lbs and will be checking moisture content. I’m in Metro Manila.

                            Comment

                            Announcement

                            Collapse
                            No announcement yet.
                            Working...
                            X
                            false
                            0
                            Guest
                            500
                            ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                            false
                            false
                            {"count":0,"link":"/forum/announcements/","debug":""}
                            Yes
                            Rubs Promo

                            Spotlight

                            These are not ads or paid placements. These are some of our favorite tools and toys.

                            These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                            Use Our Links To Help Keep Us Alive

                            A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


                            Grilla Pellet Smoker proves good things come in small packages

                            We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
                            Click here for our review on this unique smoker


                            Blackstone Rangetop Combo: Griddle And Deep Fryer In One


                            The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

                            Click here to read our detailed review and to order


                            Our Favorite Backyard Smoker

                            The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
                            Click here for our review of this superb smoker



                            Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

                            Click here to see our list of Gold Medal Gifts


                            The Cool Kettle With The Hinged Hood We Always Wanted


                            Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

                            Click here for more about what makes this grill special


                            The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                            kamado grill
                            Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

                            Click here for our article on this exciting cooker


                            Compact Powerful Sear Machine For Your Next Tailgater


                            Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

                            Click here to read our detailed review and to order