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This is a dangerous setup. The C-60 should be located at least 6 feet from combustible materials and on a fireproof surface, e.g., stone or concrete. That wood deck is full of nice thin gaps just waiting to incubate an ember for a few hours. Please, please correct immediately! And hose down the deck thoroughly.Last edited by KBQ; March 18, 2017, 01:30 PM.
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Question for you KBQers: has anyone purchased extra shelves, and if so, where did you get them? I'm looking to buy more so I can smoke more ribs at once.
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KBQers think alike. Just bought 2 from KBQ. $30 each & $15 for shipping. Haven't used all 6 at same time yet but did make easy when I used 4 for ribs and the other 2 with chicken. Pulled ribs for cambro, cranked the heat, and put thighs in for about 45 minutesLast edited by Sacred Smoke BBQ; March 22, 2017, 02:43 AM. Reason: My mistake. I read @histrix comment where he guessed $20 and i had that number in my head. They were 30 each plus 15 shipping. Sorry @kbq
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Going to smoke some salmon and some chicken quarters today, here are some mods/purchases I made recently:- I drilled a probe hole and inserted a silicone grommet (thanks Histrix !)
- I wired up a normally closed micro-switch foot pedal to turn off the fan when I add logs, this is probably overkill but so is a lot of what we do in the name of this hobby
- I bought a 100' extension cable to smoke farther away from the house.
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Moderator
- Nov 2014
- 13628
- 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 smoked a few Pork butts today and the results were fantastic. I dusted these the night before with some Meat Church Deez Nutz Honey Pecan Rub. It a great rub. I also used Huskee 's BBQ sauce. That stuff is unreal. Great sauce. It was a huge hit with everyone. My brother said it was the best sauce he's ever had. Cheers to Husk for the recipe.
I used a combo of Cherry and Oak wood for the smoke. I used the chop saw for the logs today. It makes quick work out of those little logs. But its perfect for sizing up the pieces. I like to make a variety of pieces to burn. I think it allows the logs to coal up better.
I will let the pictures speak for the rest.......
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I use one of these to cut wood for my KBQ - https://www.worx.com/jawsaw-chainsaw-wg307.html
Couldn't be any easier, quicker, and safer.
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Any Cameo fans out there? It's like candy, you're so dandy.....
Cooked hot and fast at about 290. Done in just under 3 hours (3 racks St. Louis cut ribs). Some thoughts....I knew there would be little smoke flavor cooking so fast. I don't like the texture/moisture of meat going low and slow without wrapping. However wrapping kills flavor. I like the texture/moisture of hot and fast. Next time I'm going to try low temp of 210-220 with combo smoke until meat internal temp is around 140-150. Then go to clean only and crank up to 275-300 until done. Hoping that will give me the balance of flavor/texture/moisture I'm looking for. Any thoughts?
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Moderator
- Nov 2014
- 13628
- 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
Sacred Smoke BBQ There were about 7.5 lbs each. Bought them from Costco at $2.29/b
I ran at an average of about 275 F according to the fire board. Cycling between 260 F and 285 F. This is the perfect temp for the Butts in the KBQ. In my experience.
I used clean smoke the whole time. There were a few times when the upper poppet was open. But not long enough to make a difference. I rarely run the top poppet open, unless I am doing wings or something Hot and Fast.
I cooked until the Fire Board read 202 F. I probed the rest with my Thermapen. The average temp when I took it off was about 203 F. Super tender. Like butta. It was doing that waba deal making it tough too remove from the grate in one piece. #pitmasterproblems
I dry brined with the salt rub the night before and put the butts in the fridge, uncovered, overnight.The cook was about 8 hours long with a 2 hour rest in the warming drawer.
During the cook there was very little wind, maybe up to 5 MPH. Perfect cooking weather. Humidity was high but that didn't seem to make a difference. This was an amazing cook. Very Very good stuff. And paired with Huskee's sauce.....perfect. Let me know if you are curious about any other details. Smoke on Brother!
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U forgot what direction the wind was coming from lol. Thanks for the great detailed response
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S,SW at 2 to 5 MPH. Hahahahaha Sacred Smoke BBQ
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