Originally posted by Sacred Smoke BBQ
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In the KBQ you really don't need to wrap because the convection effect all but negates the stall. Try cooking them at 275 F the whole time. No wrapping. I think you will like the results.
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Wrapping, IMO, doesn't kill flavor. It kills texture. You lose the bark and it makes the meat a bit mushy. And more so the earlier you wrap. 140 F is pretty early to be wrapping, for my taste.
In the KBQ you really don't need to wrap because the convection effect all but negates the stall. Try cooking them at 275 F the whole time. No wrapping. I think you will like the results.-
Sacred Smoke BBQ I'm the same, don't like the heavy smoke so much, but have never had what I consider heavy smoke from kbq with top open the whole smoke. I use Kiawe which is a species of mesquite, great flavor. -
10-20 % Moisture is ideal. You can use wetter wood than that., but expect to clean the control unit more often. It also makes for more pungent smoke as well. Sacred Smoke BBQ
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I used a this recipe for the salmon, and it turned out really well, I let the fish dry in the fridge overnight which the recipe did not call for. It took about 3 hours to smoke and my temps were hovering between 130 and 150 until the salmon hit about 120.
For the chicken, I just salted it, rubbed it with Simon and Garfunkel rub (which was awesome, it was my first time trying it), dried overnight in the fridge and pulled it when it hit about 110 so I could finish it in the oven at a higher temp.
I used the "clean" smoke setting which produced a much more subtle smoke flavor than my first cook which I preferred. Another thing I learned was that KBQ fluctuates 20-25 degrees up and down around my target temp which was 140, does it vary that much at high temperatures too?
Here are some pictures from my cook yesterday:
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Run the dial turned all the way up. (Max temp)Originally posted by JoeDSM View Post
The night before., Let the chicken sit uncovered, overnight in the fridge on a rack. I just did some wings yesterday after cooking a few butts. I salted and seasoned the wings the night before. (usually just salt overnight, but I was in a hurry) Then put them on an elevated rack in the fridge. Then when its time to cook. I just put them in the cookbox, on the racks. Easy in, easy out.
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And .....Comment
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Now I've gotta grow a pair and get it ordered. Going to take a good look at the couch for a few nights of sleeping comfort after begging forgiveness before I place the order. Apple and cherry. 🎠ðŸ’Comment
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The order is in!!! Now its all about how fast I can wait.Comment
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The Friedrich KBQ-400 has finally landed, too!Comment
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YES!!!! A great day for BBQ! Thanks for sharing Bill. Congrats on the new launch.Originally posted by KBQ View PostComment
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I was inspired by Spinaker to clean the Control Box assembly on my KBQ. Howerver, I was leary of using oven cleaner directly on the assembly itself. So I only used the oven cleaner on the fan blades (after removing them from the assembly of course). For everything else, I used a combination of stainless steel scrubbing pads, eraser pads, and paper towels. I'm pleased with the results...Attached FilesComment
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So have I been standing in the smoke too long, or do others notice this? I find that I can't smell meat from the KBQ until the meat is pretty much ready. And I'm known for having a sensitive sniffer. The effect is pretty reliable too!Comment
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Taking a post cook shower is huge. That's made a huge difference for me. Sacred Smoke BBQ Dale Case -
Surprisingly, it works. It does for me. Sacred Smoke BBQ This is also known as TSE. Or Total Smoke Emersion.
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Hello all, Just wanted to say thanks for all the useful information. As of two days ago I am the proud owner of a KBQ C60. Unfortunately for me I had to work this weekend so I haven't had the opportunity to fire it up. That will change soon i promise. Please keep the posting up for rookies like me!Comment
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ScottA
Welcome to the KBQ Club!! And Welcome to the Pit! We Are happy to have you. Jump over to our Introduction Page and introduce yourself! Congrats on the New KBQ!
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​​​​​​​Last edited by Spinaker; April 2, 2017, 07:39 PM.Comment
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KBQ has landed!!! Unfortunately the only time I have to go out of town every year for business is now. However the weekend is coming, and meat will be smoking.Comment
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Man this is a beautiful thing happening!!Comment
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