KBQ ~ has landed

[Ernest]

Dinner is served!

[Ernest]

KARB2014 I normally get the bird home Friday night. So it is seasoned immediately and cooked on Sunday.
I use a basic blend of 1/2 cup kosher salt, 1 tablespoon of black pepper, granulated garlic and a teaspoon of berbere (I call it flavored cayenne pepper, an Ethiopian Spice from Penzey). This is my daily spice blend goes on everything.

[KARB2014]

Thank You Sir I appreciate it.

[Ericm]

Made 8 racks of ribs for a dinner party we were hosting last night. Turned out great!

[Smoke Dawg]

I love the capacity for such a small footprint.

[Ernest]

Ericm fantastic!! You got the wires in all the way through?

[Ericm]

Thanks Ernest!
Yes. Somehow I got the wires through the front holes of the KBQ. The funny thing is, I can't get them out now - LOL! I just unplug them from the transmitter when needed.

[badf00d]

Beware the rain... I've heard those probes go bad when wet.

[Spinaker]

Nobody leaves their KBQ outside, do they?!?!

[badf00d]

I do, with a cover. I take the control unit off and store it inside.

[Ericm]

Question for the KBQers out there: What is the temp range of your draft fan (the temp when the fan stops and when the it starts again, compared to your set point). Mine seems to be plus and minus 30 degrees from my set temp. Is that normal?

[Mpryan]

Ericm I was watching mine this weekend and was shooting for 250. Typically it went from high 230's to low 260's

[Spinaker]

Question for the KBQers out there: What is the temp range of your draft fan (the temp when the fan stops and when the it starts again, compared to your set point). Mine seems to be plus and minus 30 degrees from my set temp. Is that normal?

Mine typically swings 30 degrees or so. Pretty similar to what Mpryan said. Your doing just fine. It works more like your oven than a traditional smoker.

[Ericm]

My first attempt at making bacon wrapped "onion bombs" on the KBQ. Not bad!

[JGK]

I recently took delivery of my Karubecue and love it ! I will be smoking a pork butt this weekend for family and friends but I need some help. There, is a street BBQ vendor in my town who sells pulled pork which is very sweet and tastes great !!! Is there an injection recipe that will add sweetness to the pork? Any thought will be greatly appreciated

[EdF]

I've used May Ploy sweet pepper sauce by mixing it in when I shred the pork. Very good.

[Spinaker]

I recently took delivery of my Karubecue and love it ! I will be smoking a pork butt this weekend for family and friends but I need some help. There, is a street BBQ vendor in my town who sells pulled pork which is very sweet and tastes great !!! Is there an injection recipe that will add sweetness to the pork? Any thought will be greatly appreciated

Congrats on your new rig!! You can always inject apple juice or apple cider vinegar mixed with a sweet mop sauce.

OR

You can glaze the shoulder right after the stall. Let this set for a while on the butt before wrapping. If you don't plan to wrap, which I rarely do, just let it roll but apply it right after or soon after the stall.
You can also apply a very liberal coating of light brown sugar to the exterior, right before put it on the smoker. I do this with my ribs all the time and shoulders some of the time. I learned this from Huskee . And its a great trick. This will make it really sweet. Don't shy away from using honey or agave nectar.
But beware, these sugars can burn if you put them on too early in some cases. With the KBQ you won't have issues. That baby rips through pork shoulders like its going out of style.


I think when you taste them, you'll forget all about that dude down the street....

Good luck!!

[Ernest]

What's better than an Independence Day weekend celebration? Well celebration coupled with American craftsmanship!! KBQ in action



And then...

Did a 7 pound pork shoulder sous vide first at 140 degrees, then KBQed it to juicy perfection.



But the king of the day was rack of beef ribs

[Mpryan]

Guest I'm cooking some beef short ribs today. What temp did you take em to? How long where they in the smoker? Those look really good

[Ernest]

Mpryan I go by poke test. Because some racks are very well marbled and ready at 180 degrees and some act like a brisket. So treat them like pork ribs with a toothpick test.

These took 4 hours

[Mpryan]

Thanks for the info Ernest

Have a great 4th

[Ernest]

That's what's happening right now

[Ernest]

This.....



That.... Smoked some boudin sausages too.

[Jerod Broussard]

I did some boudin in the Pit Barrel that was gooooooooooooood.