KBQ ~ has landed

[Ernest]

HAHAHA! Koy Schoppe can't sleep on stickburner. Every thirty minutes

[oldsteve]

That's half the fun of the KBQ, maintaining the coal bed and watching it do its magic.

[Koy Schoppe]

Ribs turned out great!

[Spinaker]

I split up some Cherry, oak and ash today. All cut to size for the KBQ. There are a lot of little logs in big old cherry tree.

[Huskee]

Nice!

[Spinaker]

Yesterday, I made some bacon and a brisket point. I had trimmed off a flat from a point, I am making the flat into pastrami. The cook went really well. The bacon came out excellent and the point was out of this world good.

[Ernest]

Spinaker DUDE!!

[Spinaker]

Spinaker DUDE!!

Yeah man, the results just keep getting better with this thing. I think I will run it full "dirty" smoke all the time. Even the "dirty" smoke. Is clean as all get out.

[Ernest]

Spinaker yeah, I really don't see why Bill called it "dirty" smoke.

[oldsteve]

When I made Canadian Bacon a couple of weeks ago I also used the so called "dirty smoke". It came out wonderful. There was no overpowering smoke flavor.

[Spinaker]

Yeah man thats what were saying. Isn't it just crazy? We are some pretty lucky dudes. Meanwhile, everyone else has to find that 'Blue smoke sweet spot"

[alecksjaycubs]

When you guys run dirty are you using the lid on the firebox? If so any problems getting enough oxygen to the fire?

[Spinaker]

When you guys run dirty are you using the lid on the firebox? If so any problems getting enough oxygen to the fire?

alecksjaycubs I still keep the lid on the firebox. Bill says that you should. The theory is, that with the lid off while the "dirty" damper is open, you will suck in cold ambient air into the cook box. I don't know if this is true or not. But Bill obviously knows what he is doing so maybe he's right. I usually just keep the lid on if I am running "dirty." Except for when I am adding more wood to the fire. If I ever have oxygen problems, or the fire is struggling, I put the lid on the firebox at an angle across the firebox. This way your still trapping some heat and you won't get as much ambient air into the cooking chamber, and the fire is free to breathe. I really think that by the time the air gets to the damper, its heated up high enough to nothave a cooling effect on the cooking chamber. I hope this helps.

[Ernest]

alecksjaycubs they're two smoke inlets on the Firefox. Pull top smoke inlet open for the dirty smoke. . You can't Starve the wood of oxygen on the KBQ, unless you cover the whole firebox.
The lid itself does not starve the fire.

[DWCowles]

Just maybe Ernest, Spinaker and a few more pit members will go in and get me KBQ for my birthday in April...just saying 😉

[Spinaker]

Maybe if DWCowles and Huskee will go in on a Lang or a Yoder.......

[Ernest]

LOL!! DWCowles you cooked sous vide so anything is possible

[Dr ROK]

And if they hit the lottery, my b-day is this month, so don't forget about me!

[Ernest]

KBQ has won the Superbowl!

[Koy Schoppe]

KBQ is winning in Houston as well! Pulled beef sandwiches on pretzel rolls! Chicken drumsticks cooked while the beef rested. Also threw some brats on as well. All so good. Took the beef past 207 internal and that made a world of difference. Was like butter when I pulled it. (Thanks @pitboss for the tip).

[Ernest]

Superbowl 50 MVP....... KBQ