Thanks! Some background... . I first saw the KBQ years back but couldn't have that much of an open flame where I was. Four moves later and I'm at five backyard "cookers" and looking to consolidate/change it up. I am very aware of the difference between the cabinet (set it and forget it and charcoal) vs the KBQ. Currently have a PBC (good at what it is), pellet (great for an outdoor oven when it's hot), and BGE (chicken cooking machine and use it as a grill) for the charcoal side of things. I'm pretty sold on the KBQ just slightly worried about the ember issue where I live (windy and dry). That said I just finished reading through all 112 pages and someone built a screen which would put my better half at ease. I'm a fire bug at heart which doesn't always go over well with her such as the WD40 and lighter solution to yellow jacket nests.
Anybody ever had a real issue with embers? One was tempting back in 2016 and now there's a lot more people using them so more information. As a fire bug and nerd it's an amazing design.
ChaoticSqaure I don't typically use my KBQ on a really dry windy day but if I do I usually just face the side of the firebox away from the wind or use my gas grill as a windbreak. It is not like its constantly throwing sparks or hot embers out but I do occasionally get a few depending on how windy it is. I have mine on a concrete patio so I don't really worry about it too much. It's an awesome smoker and the flavor beats my PBC or pellet grill any day.
ChaoticSqaure an ember or two will fall out of firebox from time to time. Something like an expanded metal wrap should minimize that considerably. Set the KBQ on dirt and keep a hose handy. That should do it. I think there will be more danger stepping on a hot ember than starting a fire.
Last edited by lostclusters; July 15, 2021, 06:15 PM.
It will be conveniently going right next to the hose. Time to list some items for sale and get it here in the next few months Looking forward to being a more active participant.
Smoked my first Snake River Farms gold grade brisket in the KBQ. I think from now on I will be cooking as many of these as I can afford!
I ran the KBQ about 250 average with both poppets full open using hickory for about 11 hours before it was probe tender at 200. I let it rest for about an hour and a half and it turned out awesome. I probably could have trimmed a little more of the fat off since it is so heavily marbled but other than that it was the best brisket yet. I still cant get over how tender and juicy the flat was! Yes, its expensive but totally worth it if you have never purchased one. The pics aren't great but here are a few.
Very nice. I am noticing the more I use the KBQ, the more I realize I need to keep the dirty smoke open. I wonder why that is? Seems like it defeats the purpose of this pit.
Brick I prefer the bolder smoke flavor but its not for everyone. The awesome thing about the KBQ is that you can control the smoke fairly well. I would think that even with the top and bottom poppets open it still wont be as strong as a typical offset since its only pulling dirty smoke when the fan kicks on and not 100% of the time like an offset.
SmokeyNateBrick Except, I'm not sure that my KBQ really has any dirty smoke, except for when it's first building up its coal bed. Maybe a little more flavor, but that firebox still burns very hot, compared to an offset if the offset is damped down too much.
Last edited by Dr. Pepper; July 27, 2021, 10:36 PM.
KBQ is not for heavy smoke. It creates "umami" out of wood. The smoke is there and it's plenty.
If you want heavy smoke, place your food in the freezer for about thirty minutes then get it into the KBQ as it gets up to temperature. This is when most of the "dirty smoke" is produced
I cooked a brisket with mesquite a couple of days ago. I left the top poppet fully open and the bottom half open for the entire cook. Turned out great and not overly smoky at all, even with mesquite.
OK Ernest , I've watched this post grow and grow. I've read the literature and understand the concept. I swore when I sold my stick burner I'd never mess with one again. That was then, it's now today. Stick burner MCS is creeping oh so gently into my brain. Problem is I hate to take up a bunch of room to have a decent size one. Not in need of tons of cooking space either, just a place to do a brisket or two, maybe a couple of pork butts or four racks of ribs.
What I'm trying to say in an oh so subtle way is a KBQ is all of a sudden making a lot of sense. Could one be coming my way in the near future? I just don't know, but seeing what comes out of it that you do may just hasten that decision.
Troutman KBQ has a small footprint but very large capacity. It's perfect for you.
I have said this before and I'll say it again...I'll put up a KBQ against any smoker in the Universe and I will guarantee that the KBQ will win.
Looking forward to being a more active participant.
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