EdF - How's the back feeling? Hope it's feeling better. You going to fire that thing up this weekend?
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Moderator
- Nov 2014
- 13629
- 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 OmegaDog12 View PostSpinaker,@jgrana,@slvance and others on the KBQ forum
I'm going to do smoked chicken wings just for me. Need advice on temperature setting. Going to do the S&G rub (it was incredible on smoked chicken thighs) and cherry wood. Also your thoughts on baking powder vs searing to crisp the skin? Do I put the baking powder on first, then the rub or mix the baking powder in the rub? What are the proportions that you use? As always, thanks for the advice
The OmegaDog
As for the baking powder and salt, go 50/50 on those. I let mine sit over night on an elevated tray. Then the next day I cover in the S&G paste, I use a high temp oil on the wings. Avocado is an excellent option but Grape seed oil is also very good too. I like to us those wire baking trays to put the wings on, over night. Then when its time to cook, you can simply slide the wire rack into the KBQ and away you go. Just be sure to spray the wire rack with PAM before putting the wings back on the rack after applying the S&G rub. Don't worry about searing them. When you cook with the KBQ all the way up and you use this method, you wont need to sear them. The induction fan takes care of that. They will be crispy as all get out. Cook for about a 20 mins, maybe.....then you will be amazed at how they are.
Here is a few before and after pics. Enjoy!!
Last edited by Spinaker; January 28, 2017, 01:11 PM.
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Moderator
- Nov 2014
- 13629
- 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
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QUESTIONS??
I learned a lot reading your comments that I ordered a KBQ today, have a few questions if you could help me :
1)Bottom Tray for helping clean up what works, someone said a Bottom of a dog crate and one I found is 36X24, will that work?
2)After 2 years I am guessing that the only part that would go out is the Brain, does anyone know what they cost?
3)Since this acts like a convection oven you still turn the meat over lying flat? probably so so just want to make sure
4)One probe is inserted in the corner hole, and on the website another hole is near the controller does that hole go all the way thru to measure the box temp?
Thanks these are the 1st of my many questions...
Comment
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Spinaker is a great guide; as far as #1, KBQ takes standard size steam pans (~13x21"). I use one from Amazon. Search for Winco SPF1 pan. It's nice and low profile.
I do run a Thermoworks probe through the top right corner of the door to monitor temps. More than enough space.
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Moderator
- Nov 2014
- 13629
- 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 Chargers View PostQUESTIONS??
Thanks these are the 1st of my many questions...
1) I don't know about the Dog tray, but i just use standard service pans. both Stainless and foil will work. They can be found at any grocery store or restaurant supply store. Not to mention Amazon.
2) I am not sure what the "brain" costs to replace, but I've had none a a year and a half with no issues. You would have to talk to Bill directly for that information. I don't know of anyone that has had to replace theirs.
3) I never turn the meat over in my KBQ. Maybe when it loaded down, I will rotate the meats around but I don't actually flip them in the cooker. Jus their rack position in the cooker.
4) No, the hole by the exhaust fan only goes down a little bit. This is to measure your exhaust temp. This gives you an okay reading of what the temps are in the KBQ. I don't bother with the probe in the cooker any more. I will, on occasion, place a small dial thermo through the corner just to see where I am at temp wise. Pictures below.
5) You can feed a temp probe into the cook chamber to check the temp of the cook box and the meat temp, but once you learn the KBQ (3 or 4 cooks) you wont really need them any more. I don't use any. Just spot check with the Thermapen and I am good to go.
Again, Congrats on your purchase. You're going to love it!! And we are a pretty tight knit community and everyone loves helping a fellow KBQ brother/sister out. So ask away, with the KBQ, there are no dumb questions.
Last edited by Spinaker; January 30, 2017, 03:45 PM.
Comment
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Thanks that helps me a lot especially not having a dumb question.. I can say that reading each one of your experiences convinced me this was the smoker for me. BTW I am just learning the many rules, and see that their is a column where you can sell equipment. I have one unusual one and don't know if their is even a market here, but had a commercial wood fired pizza oven made and now I am selling it. Is that something that I might list here or too big don't bother???
- Likes 1
Comment
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Moderator
- Nov 2014
- 13629
- 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
Wow that things is awesome. Yes, there is a 'For Sale' section under the Forums tab. You never know, someone here might buy it.
Comment
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Club Member
- Nov 2014
- 5029
- Near The Villages, FL
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Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Chargers Welcome and congrats on the KBQ! Here's a link to our For Sale or Trade forum and see the sticky topic for the forum rules. We'd love to get an intro from you over in the Introduce Yourself channel when you get a minute. Thanks!
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Charter Member
- Dec 2014
- 297
- Marco Island, FL
-
Cookers:
KBQ C-60C
Stump's Baby
Pit Barrel Cooker
Weber Spirit propane
Vintage PK Grill
Gozney Roccbox propane/wood pizza oven
Frontgate portable infrared grill
Propane Lobster/Corn cooker
Magma Marine Kettle 2 Grill and Stove Party Size
Gadgets:
Looftlighter (original and wireless)
Weber charcoal chimney
Chimney of Insanity
BBQ Dragon
BBQ Guru Party Q
Flame Boss 500
GrillGrates for all grills
iGrill2 and iGrill mini
Backlit Thermapen
Infrared Thermometer
Stainless smokebox for gas grill
sawdust "maze" for cold smoking
Coffee stuff:
Gene Cafe CBR101 Coffee Roaster
Toddy cold brew coffee maker
Cuisinart burr grinder
KitchenAid blade grinder (with spice grinder attachments)
-
Moderator
- Nov 2014
- 13629
- 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
Comment
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You know I do - bad. However, read my response to a new member and you will understand why it takes some work: https://pitmaster.amazingribs.com/fo...s-year-sherman
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WHAT IS THE WEIGHT?
Funny that you would ask that, I had it weighed and its right at 5,000lb, maybe a little less the problem was that the original axles are way above that weight, so why is it that the wheels were bending out??? Found out that going forward the trailer weight is just fine, but when you back up it stresses out the Wheels and axles so if you never go in reverse it would have been just fine, So I had new springs, tires, rims and axles replaced so now they are up to I think 14,000lbs so while I was doing that I had the elevation lifted so now you have an almost straight sight of the opening rather than bending over, and going home with a back ache.
Comment
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Chargers Welcome to the pit !!
I use the large foil trays you can get at costco. They come in a stack of about 15 or so. You just tweak em a tiny bit and they slide right into the bottom and catch all the drippings, then you can use the drippings for gravy or putting back into the meat.
I have never flipped meat over, it all gets cooked pretty evenly with the exception of chickens. I do hang the whole chickens like some others do using stainless hooks which allows the back of the chicken to cook evenly as I found that the back was getting slightly less done and the skin not crispy.
I just use an ET-732 probe stuck in the top near the fan to monitor my temp. The only reason I do that is so I can carry the remote and go do other things, and when I see the temp struggling to stay at my setpoint I go add some wood to the fire.
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EdF Yeah I take a rack and put it in about the second or third slot from the top (top slot won't let me close the door). I just remove all the other racks so the juices don't drip on em and go straight into my pan (I use the drippings for gravy).
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