EdF congrads. My first cook was a mess! But it was all my fault. I'm sure yours will be perfect!
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Well, after sleeping on it, I un-pulled the trigger. We intend to move next year, and it would have been one more big item to ship. Patience, Ed.
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It's about the size of a small file cabinet.
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And ~100 lbs? My problem isn't the smoker, it's the woodshop with the Powermatic-sized tablesaw, construction boxes, miter saws, and other tools and bric-a-brac. Well, the BGE is usually a bit challenging too. Fortunately I sold the old Foley-Belsaw planer last time!
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Moderator
- Nov 2014
- 13625
- Land of Tonka
-
John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
-
Moderator
- Nov 2014
- 13625
- Land of Tonka
-
John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
I already posted this on another thread but I gotta give the KBQ props on it's home court. Once again, it knocked this weekend out of the park. I did pork Belly(pictured), ribs(best I've ever made) , pork shoulder, S&G wings(best yet) and finally bacon wrapped chicken quarters. I got a great pic of the Belly but my rib pic is terrible. Anyway, great weekend great cook and the USA took back the Ryder Cup right in my backyard!
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-
Moderator
- Nov 2014
- 13625
- Land of Tonka
-
John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
Originally posted by EdF View PostWell, after sleeping on it, I un-pulled the trigger. We intend to move next year, and it would have been one more big item to ship. Patience, Ed.
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Well - everything looks pretty good in a picture! Attached is the product of my first cook on the KBQ. 2 butts - 1 rack baby and 1 rack spare. The butts were ok. The ribs were just bad. No fault to the KBQ. I was in a rush bought the stuff at Walmart. Usually it is OK, but the ribs were just poor. I knew I was in trouble when I pulled them out. Live and learn. I enjoyed cooking on the KBQ but I better get used to heading out to the wood supplier. 10.5 hour cook and I probably used 80 - 100lbs of wood. Like others have said it did not come close to filing up the ash bin. I was very pleased with the ability to control the temp. I monitored it and it ran about 20 degrees hotter than the dial, but it was very consistent when I turned up the heat so now that I know I will probably do without the thermometers. I should have foiled my pan cause now I have 10 hour fat cooked on the bottom that will be hell to get off. (I should know better). My only issue was that I did get ash on my food. This is the first time I have cooked with wood, so for all I know this could be common on a wood smoker. Since the food was pretty dry I could just blow it off when I opened the front, but it worries my about anything I may put in with a wetter rub. Like I said this was my virgin run and I had no trouble using the cooker at all.
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Also would be interested to see what everyone else has to say re:Ash, I have seen a little bit during my cooks, maybe it could be the type of wood?
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smokinfatties I really could not tell you what was wrong. They looked different. On the top of the baby backs the meat almost looked like it was shredded. When I went to cut them they were very tough. It was weird. I'm not sure if there was something wrong with the spare ribs or not. I had to cut a ton of fat off them and they seemed very tough to me too.
As far as the wood if anything it was greener than it should have been. I live up on a ridge and it gets windy here, but it was not Sunday... just a nice slow breeze. Maybe I over estimated what I used... but I picked up 260lbs and it looks like I used 1/3 of it.
Comment
-
Moderator
- Nov 2014
- 13625
- Land of Tonka
-
John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
slvance I take the Simon and Garfunkel rub and mix in some avocado oil. This forms a paste that I then dump into a bag with the wings. Kinda like Shake and Bake. i just don't have the patience to season each individual wing. Then I rip them in the KBQ with the heat all the way up. They take about 25 mins to cook. And they come out spectacular. I don't have any pictures of then finished, it was too dark. But let me assure you, they were incredible. I got a few "Best wings ever" comments.
smokinfatties I don't cure the belly. I season it with a really sweet rub. In this case I used Meat Church's Honey Hog Rub. I put it on liberally. I usually cut the full slab into small 1 lb. squares then place two of them, seasoned, into a 1 gallon ziplock. Then I let it sit in the bag for at least a day, up to 3 days. Then I smoke them at about 225-250 F range on the KBQ or Keg until it reaches about 140 F. Then I take them out and brush them lightly with rib candy (syrup like mixture) and they go back on the smoker. Then I take them up to 165 F. Then slice to your liking. I try to use oak and Cherry for belly. I just love the smoke those two woods put out.
***Sometimes I cut them into cubes and fry them in a skillet. Which is a classic Veteran move if I do say so myself.
.
Last edited by Spinaker; October 3, 2016, 01:42 PM.
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EdF if you like the crispy skin, one great technique is to torch the belly after smoking it if you have a torch for cooking. makes nice and crispy skin!
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Moderator
- Nov 2014
- 13625
- Land of Tonka
-
John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
Originally posted by slvance View Postsmokinfatties I really could not tell you what was wrong. They looked different. On the top of the baby backs the meat almost looked like it was shredded. When I went to cut them they were very tough. It was weird. I'm not sure if there was something wrong with the spare ribs or not. I had to cut a ton of fat off them and they seemed very tough to me too.
As far as the wood if anything it was greener than it should have been. I live up on a ridge and it gets windy here, but it was not Sunday... just a nice slow breeze. Maybe I over estimated what I used... but I picked up 260lbs and it looks like I used 1/3 of it.
1) I would make sure that at least one of your draft ports are open. Sometimes they close on me. So I make a habit of checking them when ever I add wood to the fire.
2) Only add wood or fiddle with the fire when the fan isn't running. This will make a huge difference with ash introduction into the cook-box.
3) Try to use bigger pieces of wood. When you use small chunks or pieces; the fire will eat them up quick.
4) Try to use the woods listed in the KBQ manual as "excellent coal production" These include, oak, cherry, mesquite and a few others.
5) Dont stack the wood too high in the firebox. If you see flames shooting out of the side of the KBQ, your probably wasting wood. Its okay to have flames at some times. But the flames should never be rolling out of the sides like crazy.
6) Get a stainless service pan. It fits the KBQ perfectly, and it will catch all the drippings. Problem solved.
7) Make sure that the front door is all the way closed, and latched.
Comment
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Spinaker - Thanks for all the help. Just ordered the Browne Stainless steel pan and the Kitchenatics Wire rack for the KBQ. Already have a Lodge cast iron pan. One more question - Will I EVER know nearly as much as you about BBQ? ;-)
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I got my Lodge here: http://www.academy.com/shop/pdp/lodg...ildCatid=27836
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Ha! very nice compliment. But there are guys in here that make me look like a rookie!! OmegaDog12 Great work on the Pans, they will make your KBQ much cleaner after the cook. Easy in, Easy out.
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Originally posted by Spinaker View PostHere are a few tips that I think will help you.
1) I would make sure that at least one of your draft ports are open. Sometimes they close on me. So I make a habit of checking them when ever I add wood to the fire.
2) Only add wood or fiddle with the fire when the fan isn't running. This will make a huge difference with ash introduction into the cook-box.
3) Try to use bigger pieces of wood. When you use small chunks or pieces; the fire will eat them up quick.
4) Try to use the woods listed in the KBQ manual as "excellent coal production" These include, oak, cherry, mesquite and a few others.
5) Dont stack the wood too high in the firebox. If you see flames shooting out of the side of the KBQ, your probably wasting wood. Its okay to have flames at some times. But the flames should never be rolling out of the sides like crazy.
6) Get a stainless service pan. It fits the KBQ perfectly, and it will catch all the drippings. Problem solved.
7) Make sure that the front door is all the way closed, and latched.
As far as the pan - I did use a stainless pan on the cook. I just bitched that I should have foiled it on such a long drippy cook... however - I let the pan soak for a couple of hours and it cleaned up good... I expected it to never come off like the stuff I have on my heat deflector for the kamado - which is more like a pizza stone... you can't (or I can't) get stuff off of that.
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Greeting KBQers, I've read this thread from start to finish and still have one question. Do you experience coals or ash blowing out of the sides of the firebox? While I have a concrete patio, it is somewhat confined between a cedar fence and vinyl siding on the house. I smoke and grill here all the time with no worry because the fire is confined in a pit. Do you experience stray embers from the firebox? Thanks, Dave
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Originally posted by Corvus View PostGreeting KBQers, I've read this thread from start to finish and still have one question. Do you experience coals or ash blowing out of the sides of the firebox? While I have a concrete patio, it is somewhat confined between a cedar fence and vinyl siding on the house. I smoke and grill here all the time with no worry because the fire is confined in a pit. Do you experience stray embers from the firebox? Thanks, Dave
However, I did go ahead and make some screens from stainless steel mesh that I slide on each side of the firebox. With those in place nothing really escapes and now it might happen only when I remove one of the screens to fluff the coals.
When fluffing the coals I will occasionally knock out a pea sized ember which isn't really going to ignite anything. Except my foot maybe.
Tending the KBQ happens frequently enough that it would be an exceptionally rare event for any fire to really go unnoticed or get out of hand before it could be dealt with.
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