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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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KBQ ~ has landed

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  • Chargers
    Club Member
    • Jan 2017
    • 42
    • Silver City, New Mexico

    Hey, I got it yesterday, So it finally landed at my house! Click image for larger version

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    Comment


    • carolts
      carolts commented
      Editing a comment
      We're like a cult within a cult! You're gonna love it!

    • Chargers
      Chargers commented
      Editing a comment
      What is in the Memphis Dust? I am reading the instructions- when you add 1/2 charcoal starter of lump charcoal and add wood do you have to wait to start cooking?

    • tbob4
      tbob4 commented
      Editing a comment
      Fantastic!
  • Spinaker
    Moderator
    • Nov 2014
    • 10963
    • Land of Tonka
    • John "J R"
      Instagram: JRBowlsby
      Smokin' Hound Que
      Minnesota/ United States of America

      ********************************************
      Assistants
      Dexter (Beagle mix)
      Kinnick (American Foxhound)
      ************************

      Grills/Smokers/Fryers
      Big Green Egg (Large) X3
      Blackstone 36" Outdoor Griddle 4-Burner

      Karubeque C-60
      Kamado Joe Jr. (Black)
      Lodge L410 Hibachi
      Pit Barrel Cooker
      Pit Barrel Cooker 2.0
      R&V Works FF2-R-ST 4-Gallon Fryer

      Weber Spirit Gasser
      ******************.
      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
      Rockwood Lump 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

    YES!!!! Welcome to the Brotherhood!!! They do look so gorgeous when they are brand new. Make sure you get us some pictures of your first cook!!

    Comment


    • Chargers
      Chargers commented
      Editing a comment
      Any pointers on temp control, what to do on certain meats? I usually have a long learning curve.

    • Spinaker
      Spinaker commented
      Editing a comment
      Just set the dial and make sure its fed logs on a regular basis. The KBQ does the rest! Chargers
  • Sacred Smoke BBQ
    Club Member
    • Nov 2016
    • 51
    • Southern California

    Had a little party for my nephew's 1st birthday. And like most other 1 year olds, he requested that bbq be served to 40 of his closest family and friends. Made 4 boston butts all weighing around 7.5 lbs each. Total cook time was right at 9.5 hours at about 240°. Used hickory with a little red oak. Between meat, sandwich fixings, and sides (slaw, potato salad, macaroni salad, chips/dip), fed the 40 on $100 give or take $10. I bought everything at the Costco Business Center. Same meat, little cheaper. Sometimes a lot cheaper. I don't know why when it's only 6 to 8 miles away from 2 Costcos in either direction
    Attached Files

    Comment


    • Sacred Smoke BBQ
      Sacred Smoke BBQ commented
      Editing a comment
      Thanks guys. Everyone was a happy camper

    • carolts
      carolts commented
      Editing a comment
      Pulled pork nachos! love those.

    • Sacred Smoke BBQ
      Sacred Smoke BBQ commented
      Editing a comment
      carolts had pulled pork nachos before but this is the first time I've had them with properly smoked pulled pork. I love them now!
  • Dale Case
    Club Member
    • Oct 2016
    • 161
    • California
    • BGE
      Cheap rusted out offset smoker (Now RIP)
      Baby Weber kettle (Beach Baby)
      Lava rock pile with a metal grate (Pele's Fire)
      KBQ C-60/SS (Miss Fancy Pants)

      Maverick ET-732 thermometer

    Chargers You can start your fire using about a quarter chimney of Lump, that's about the easiest method I think. As soon as I pour that in I throw a few small kindling sticks in to get fire going good. (I have heat control knob already set on my setting and the fan really gets the charcoal blazing). I get my first couple logs in there minutes after that and start putting meat in while its establishing the wood coal bed. From then on it's just feed the fire and smell the goodness !! Memphis meat dust is in the recipe section go check it out.

    Comment

    • Spinaker
      Moderator
      • Nov 2014
      • 10963
      • Land of Tonka
      • John "J R"
        Instagram: JRBowlsby
        Smokin' Hound Que
        Minnesota/ United States of America

        ********************************************
        Assistants
        Dexter (Beagle mix)
        Kinnick (American Foxhound)
        ************************

        Grills/Smokers/Fryers
        Big Green Egg (Large) X3
        Blackstone 36" Outdoor Griddle 4-Burner

        Karubeque C-60
        Kamado Joe Jr. (Black)
        Lodge L410 Hibachi
        Pit Barrel Cooker
        Pit Barrel Cooker 2.0
        R&V Works FF2-R-ST 4-Gallon Fryer

        Weber Spirit Gasser
        ******************.
        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
        Rockwood Lump 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

      Good advise. That is what I do too.^^^^^^^^^^^^

      Comment

      • Spinaker
        Moderator
        • Nov 2014
        • 10963
        • Land of Tonka
        • John "J R"
          Instagram: JRBowlsby
          Smokin' Hound Que
          Minnesota/ United States of America

          ********************************************
          Assistants
          Dexter (Beagle mix)
          Kinnick (American Foxhound)
          ************************

          Grills/Smokers/Fryers
          Big Green Egg (Large) X3
          Blackstone 36" Outdoor Griddle 4-Burner

          Karubeque C-60
          Kamado Joe Jr. (Black)
          Lodge L410 Hibachi
          Pit Barrel Cooker
          Pit Barrel Cooker 2.0
          R&V Works FF2-R-ST 4-Gallon Fryer

          Weber Spirit Gasser
          ******************.
          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
          Rockwood Lump 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

        Gorgeous day to be a KBQ owner!!! 30 F light winds outta the south, just a few wispy cirrus clouds in the sky, what a day. Bout to fire this baby up. Ribs are going on in 1/2 hr. Head country for the rub on two of the racks, then some Pellet Envy for the last rack.
        Click image for larger version

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        Comment


        • Spinaker
          Spinaker commented
          Editing a comment
          Thanks!! This is Long Lake. (There are about 100 lakes in Minnesota named Long Lake) The ice is about two feet thick right now. Tough to see, but you can see the ice fishing gang out there on the left. Once the ice is thick enough, they just drive to their fishing hole. smokinfatties

        • smokinfatties
          smokinfatties commented
          Editing a comment
          Holy smokes! LOL I see the white truck out on the ice. You guys are a different breed out there!

        • Spinaker
          Spinaker commented
          Editing a comment
          No question!! smokinfatties
      • EdF
        EdF
        Club Member
        • Jul 2016
        • 3228
        • Atlantic Highlands, NJ
        • Uuni Pro (new kid in town)
          Karubeque C-60
          Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
          TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
          Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
          Thermapen
          Thermapen Air
          ThermaQ (or its predecessor)
          Thermoworks Hi temp IR
          BBQ Dragon & Chimney of Insanity
          Various other stuff

        Would you veterans use the KBQ on an asphalt surface? I've got kind of limited surfaces available that are far from fire hazards.

        Comment


        • EdF
          EdF commented
          Editing a comment
          Thanks for all the advice!

        • JGrana
          JGrana commented
          Editing a comment
          Thanks Dale, I hadn't thought of that. I just tried it (my KBQ is in my garage). Your right, hangs like a charm! Love this forum!

        • carolts
          carolts commented
          Editing a comment
          I just set the top next to the firebox on top of the cooking box. Plenty of room there.
      • Chargers
        Club Member
        • Jan 2017
        • 42
        • Silver City, New Mexico

        Everyone, Fantastic advise!, That all made perfect sense and loved the pictures, Today it is 60 so you are all tuff in those freezing temp. Spenaker, now I know where that big fish came from your back yard.. Totally awesome!

        Comment


        • EdF
          EdF commented
          Editing a comment
          If it were 60 the last couple of days here, I'd be pulling some ribs right about now for the game!
      • Ernest
        Founding Member
        • Jul 2014
        • 3443
        • Dallas, Texas
        • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

        I'm loving the growth of KBQ!! I had to celebrate

        Click image for larger version

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        Last edited by Ernest; August 13, 2017, 07:23 PM.

        Comment


        • JGrana
          JGrana commented
          Editing a comment
          You are the Beef Rib, no make that, the KBQ King. I am doing a beef rack this weekend. How much triming? I was going to cut to 2 ribs each. Did you use BBBR? What wood?!?! Inquiring minds need to know

        • smokinfatties
          smokinfatties commented
          Editing a comment
          JGrana I trim all the silver skin/fat that I can off the top- there is so much meat that you won't miss that 1/8 of an inch. I use BBBR and hickory/oak/apple/cherry. 1-2 ribs each works great depending on size, and give you lots of tasty bark (smaller also cuts down cook time)

        • Ernest
          Ernest commented
          Editing a comment
          JGrana I don't trim, I can't be bothered. HAHAHA
          I was doing some pork ribs as well so I went with Oak and hickory combo. I normally do just oak for beef.
          Salt, pepper, KBQ that's all the seasoning that I use.
      • EdF
        EdF
        Club Member
        • Jul 2016
        • 3228
        • Atlantic Highlands, NJ
        • Uuni Pro (new kid in town)
          Karubeque C-60
          Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
          TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
          Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
          Thermapen
          Thermapen Air
          ThermaQ (or its predecessor)
          Thermoworks Hi temp IR
          BBQ Dragon & Chimney of Insanity
          Various other stuff

        Salivating.

        Comment

        • Mr. Bones
          Charter Member
          • Sep 2016
          • 10170
          • Kansas Territory
          • Grills / Smokers
            *********************************************

            Kingsford 24" grill (Free) 'Billy'
            Brinkmann Smoke n Grill
            Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
            Weber 18" Kettle ($30 CL) 'Lil' Feller'
            Weber Smokey Joe ($25 CL) 'Lil' Brother'
            Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
            Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
            Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
            Weber 22.5 OTS DO Code Black ($15 CL)
            Weber 22.5 OTS E Code Black ($20 CL
            Weber 22.5 OTS EE Code Black ($20 CL

            Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
            Weber "H" Code 18.5" WSM '86 ($75 CL)
            Weber " " Code 18.5" WSM

            Weber 26.75, $199 NFM clearance !!!
            Weber SJS AH 'Lil' Brother'
            Weber SJS AT 'Lil' Sister'
            Weber SJS DE Code (FREE) 'Lil' Helper'
            Weber SJG M Code 'Lil Traveller'
            Weber SJS AH Code 'Kermit'
            (Lime Green)
            Horizon 20" Classic, w/baffle/tuning plate (FREE)
            Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



            Thermometers:
            *********************************************
            Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
            Maverick ET-732, (Black)
            Thermopops, (Red, Yellow, Green)
            ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
            Blue ThermaPen Mk4
            Orange Thermapen Mk4
            Pink Thermapen Mk4
            ThermoWorks IR-GUN-S
            ThermoWorks Smoke
            ThermoWorks Open Box Smoke
            4 Pro Series cable extensions
            Smoke Gateway

            Accessories:
            *********************************************
            2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
            BBQ Vortex, 2 Hovergrills, Top Deck
            Warming shelf
            MyWeigh KD-8000Kitchen Scale
            Backyard Grill marinade injector
            Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
            Bear Paws
            Meat Rakes
            BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



            Cookware:
            Probably a ton of cast iron, mostly very old...still cookin'
            G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
            '60's Revere Ware (Mom's), + others found elsewhere
            60's CorningWare 10-cup percolator (Mom's) Daily driver
            50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
            Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
            Tramontina 6.5 qt Dutch Oven

            Cutlery, etc.:
            Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
            Dexter 12" slicing knife, 6" Sani-Safe boning knife
            Smith's Tri-Hone Natural Arkansas Knife Sharpening System
            Multiple steels, from all over the planet
            Crock sticks
            Diamond stones, various
            Lansky Sharpening System

            Tableware
            Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
            Dinner: Guests: Washington Forge, Town and Country
            Fancy / Formal: Family silverware

          OMG, Thanks, Ernest !!!!

          Now I have drool all up in my whiskers lol!

          Comment

          • JGrana
            Club Member
            • Aug 2016
            • 323

            Ok, Ernest ,@Spinaker and others. I am smoking this Presidents Day. I have ~4 1/2 lbs of dino bones, a very small flat curing for pastrami and some nice 3lb pork belly curing for bacon.
            I got a handle on cooking times for the pastrami and bacon - given the KBQ cooks a bit quicker than most, what would you swag for the beef short ribs? I know I want to get them to ~203 or so and many places say 6-8 hours. What has been your experience.
            BTW, the pastrami will be for dinner in a few days after, the bacon for weekends - but the dino ribs will be dinner that day. Hate when I miscalculate and serve up dinner too late...

            Comment


            • Spinaker
              Spinaker commented
              Editing a comment
              Yup, smokinfatties has it. He's cooked more Dinos than I have. Plus he's a pretty good bird. But do make sure you give them a rest. Good luck. Let us know how it goes.

            • Ernest
              Ernest commented
              Editing a comment
              JGrana I rarely get my beef ribs to 200 degrees. I go by prob test. Well marbled should take no more than 4 hours

            • JGrana
              JGrana commented
              Editing a comment
              Thanks chaps, i knew I came to the write place. smokinfatties, It is a 3 bone slab and was planning on cutting into single bone. More bark. Although in looking at Ernest photos, I might just leave well enough alone! I will indeed cambro for a few hours.
          • EdF
            EdF
            Club Member
            • Jul 2016
            • 3228
            • Atlantic Highlands, NJ
            • Uuni Pro (new kid in town)
              Karubeque C-60
              Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
              TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
              Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
              Thermapen
              Thermapen Air
              ThermaQ (or its predecessor)
              Thermoworks Hi temp IR
              BBQ Dragon & Chimney of Insanity
              Various other stuff

            So, we're now ready for tomorrow's maiden voyage. Assembled, located (more or less), and a small pile of mostly oak and some hickory offcuts still in the trunk of the car. Some photos for authenticity.
            Attached Files
            Last edited by EdF; February 18, 2017, 09:02 PM.

            Comment


            • Spinaker
              Spinaker commented
              Editing a comment
              Hell Yeah!!!! Looks great. As Histrix said, You will never see it that clean again. I am cleaning mine tonight, and its a messy job. But i gotta take advantage of the crazy warm weather we are having. EdF

            • tbob4
              tbob4 commented
              Editing a comment
              EdF - I've been waiting for this day for awhile. You have been killing me with anticipation! Looking forward to you first cook. Like Spinaker told me awhile back - I AM jealous.

            • Spinaker
              Spinaker commented
              Editing a comment
              These are great pictures. Haha
          • Spinaker
            Moderator
            • Nov 2014
            • 10963
            • Land of Tonka
            • John "J R"
              Instagram: JRBowlsby
              Smokin' Hound Que
              Minnesota/ United States of America

              ********************************************
              Assistants
              Dexter (Beagle mix)
              Kinnick (American Foxhound)
              ************************

              Grills/Smokers/Fryers
              Big Green Egg (Large) X3
              Blackstone 36" Outdoor Griddle 4-Burner

              Karubeque C-60
              Kamado Joe Jr. (Black)
              Lodge L410 Hibachi
              Pit Barrel Cooker
              Pit Barrel Cooker 2.0
              R&V Works FF2-R-ST 4-Gallon Fryer

              Weber Spirit Gasser
              ******************.
              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
              Rockwood Lump 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 just hit the control box with some oven cleaner. I talked to Bill and he recommends oven cleaner. I wrapped the rotor shafts with shop towel to prevent any degreaser from entering the control box. (Very important)
            Another thing he recommended was time. I have to let this work on the build up. I let it go a little too long with out cleaning and I think I burned some pretty green wood. I have a thick black enamel on the stainless. But the oven cleaner will take it off. It already has on the fans.
            Click image for larger version

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            Comment


            • Ernest
              Ernest commented
              Editing a comment
              I brush mine after every cook

            • Spinaker
              Spinaker commented
              Editing a comment
              Yeah maybe I need to start doing that. Ernest

            • Mastro
              Mastro commented
              Editing a comment
              Spinaker, i'm really nervous about removing the fans. I know i'm asking a dumb question, but how do you remove them? i just worried about messing with the fan shaft
          • EdF
            EdF
            Club Member
            • Jul 2016
            • 3228
            • Atlantic Highlands, NJ
            • Uuni Pro (new kid in town)
              Karubeque C-60
              Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
              TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
              Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
              Thermapen
              Thermapen Air
              ThermaQ (or its predecessor)
              Thermoworks Hi temp IR
              BBQ Dragon & Chimney of Insanity
              Various other stuff

            KBQ-ers?

            For a first cook, do I need to do anything to preclean? Thought I read something about running it empty for a half hour?

            Baby backs, cold? 4 or so hours a reasonable expectation?

            Thanks!

            Comment


            • Histrix
              Histrix commented
              Editing a comment
              It is all stainless steel so there would have been no reason to coat it with something from the factory so I just went ahead and used mine sans any cleaning/wiping beforehand. I did take a sponge to the racks first since there is food contact.

          Announcement

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          2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

          We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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