KBQ ~ has landed

[Mpryan]

Hi SoCalTim. I'm in SoCal too.

[Koy Schoppe]

A while back I ordered a cover for my KBQ, but got one that was too big. Oh well, it still covered it! Today, I was doing some back yard clean up, and had a thought.... Boom! Got the 22.5 inch kettle, PBC, AND the KBQ under one cover! Sometimes it's better to be lucky than good!
Happy Memorial Day! Thanks to all who serve/served!

[Mpryan]

My KBQ has shipped. 🙂

[Spinaker]

Lets Go!!

[Ernest]

Get some ribs, and some chicken legs, oak logs.
Mesquite burns pretty fast but it's great with chicken.

Get ready to be impressed and pat yourself on the back!

[Gulo-Griller]

My my KBQ just arrived today and won't get to unpack it and fire it up until I finish a 6 hour road trip tomorrow. I'm cooking for about 50 people Saturday for a HS graduation party.

I'm gonna test it out tomorrow with chicken then Sat, thrown on about 6 tri-tips. Anyone done Tri-tip with the KBQ? I also scooped up the Lodge Sportsman Grill at Walmart for $86 today, plan on doing a quick reserve sear at the end of smokin!!

[Ernest]

Congratulations Gulo-Griller ! I haven't done Tri tip but I've done Rack of lamb. Slow cooker at 225 in the cook box then seared on the firebox.
Should be the same process.

[Gulo-Griller]

Many after my own heart Ernest , lamb is my absolute favorite meat! Expensive but when cooked right it's hard to beat a good rack or loin chops!

[Ernest]

Definitely! It's my go to Sunday dinner. My 8 year old daughter can't get enough of "meat lollipops"

[oldsteve]

You just bought the perfect grate for your reverse sear on the firebox. Spinaker uses the grate off the Lodge you just bought for finishing on top of the firebox. Ernest taught us that trick!

[Mpryan]

Congrats on your getting your KBQ. Mine will be here on Friday. I can't wait.
I cook a lot of tri-tip and cook them to 125 internal and let it rest about 10 minutes if I'm not going to reverse sear. If I do reverse sear I'll take it off at 115. Usually it takes 35-45 minutes depending on if I'm using my WSM or indirect on my Weber 26" kettle.
Good luck with your party

[Gulo-Griller]

I'm in Central Cali at Vandenberg AFB 15 minutes from Santa Maria so I cook a lot of tri-tip the way you described Mpryan, I was looking on how to adapted it for smoking in KBQ. Those temps sound about right though

[Mpryan]

I'll tell you this weekend. Although from my experience what im cooking on really doesn't matter, it's the internal temp I go by.
Nice area your in. I used to go up there a lot for work. I'm in Orange County

[Smoke Dawg]

How are you guys using your KBQ? Are you only firing it up when you are doing a good amount of food, or do use it even for singular items? What grills are you using to supplement the unit. I have an infrared for grilling.

[Ernest]

It's my primary outdoor cooker. I use it for as little as 4 leg quarters OR a single rack of lamb. LOL.
I have a 22 kettle with SnS, a WSM 22.5 that I haven't used since September (when the KBQ landed) and a WSM 14.5. Smoke Dawg

[DWCowles]

What happen to your PBC Ernest

[Ernest]

DWCowles I gave it away a week after The KBQ landed

[badf00d]

Was just gifted an older Weber 22 kettle (SnS arrives today), and I also have an old Weber gasser, a Lodge hibachi, and a sous vide circulator. These are supplements to my KBQ.

Which infrared grill do you have?

[Smoke Dawg]

Tec 100 Percent Infrared, which I love. It is the newer one with the ability to cook from 250 to about 900 degrees. I love it.

[Spinaker]

Was just gifted an older Weber 22 kettle (SnS arrives today), and I also have an old Weber gasser, a Lodge hibachi, and a sous vide circulator. These are supplements to my KBQ.

Which infrared grill do you have?

That Lodge Hibachi makes for an awesome grate to fit on top of the fire box on the KBQ. I reverse sear on it all the time. Low and slow in the cook box, then directly over the fire for the sear with the grate from the hibachi. You will love that sucker. Its great for searing steaks when used in combo with a gasser. Just make sure you oil it after grilling.

[maa180]

Hey everybody! First time posting. I ordered my KBQ and waiting on delivery which should be later this month. I was thinking of taking advantage of the thermoworks sale going and getting a pop to monitor smoker temperature and a DOT as a meat probe. I was curious Spinaker how you are routing your meat probe through the firebox. Do you have a better picture of the wiring? Would two Dots be better than a Dot and Pop? Thanks all for input and advice! Look forward to sharing some cook pics with you in the future.

[Koy Schoppe]

I use the iGrill2 with the ambient probe in the hole by the fan box, and a food probe threaded through the corner holes. Took a little bit of elbow grease to unbend the probe a bit to get it to pass through, but works great.

[Spinaker]

maa180 You can run it down the back of the snokebox, where the fire box fits to the smoke box. Then own and out of one of the louvers. Place the probe wire in one of the corners. After a few cooks, you won't need it anymore.

[Ernest]

maa180 I don't use a stay in meat thermometer. But if your cables are thin enough, you can thread them through the holes on the corners of the cookbox.