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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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  • Ray
    Ray
    Charter Member
    • Sep 2014
    • 222
    • Central IN
    • ​Green Mountain Davy Crockett pellet grill/smoker
      Weber Summit Gas grill
      Masterbuilt 30" electric smoker
      Maverick ET-733
      Thermapen
      ThemoPop thermometer
      Favorite beer: Fuller's ESB
      Favorite cheap beer: Old Chub or Robert the Bruce if they are ever on sale.
      Favorite wine: Cabernet Savignon, some Super Tuscans

    #76
    Ernest Congrats, Ernest....that cooker is a beauty! The construction is impressive as well as the BBQ that was cooked on it. Looks like a great way to enter the stick burner world.

    Comment

    • 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

      #77
      Thank you Ray . If you have a chance to own one, do not hesitate. Max Good review was on point.
      Last edited by Ernest; September 8, 2015, 09:07 AM.

      Comment

      • gcdmd
        Charter Member
        • Sep 2014
        • 1130
        • The Republic of Texas

        #78
        Life is an equipment sport, and he who dies with the most toys wins.

        Comment

        • DeusDingo
          Founding Member
          • Jul 2014
          • 1156
          • Madison, WI
          • Weber Q320 grill
            Camp Chef Smoke Vault 24 Propane Smoker
            Maverick and thermo Pen thermometers

          #79
          so you got enough smoked food to last the winter now or what?

          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

            #80
            Ernest This is becoming my favorite thread BTW. You mentioned that the KBQ cuts down your cook time. How long did it take you to bark up those briskets? And how long did it take you to get your briskets up to finishing temp?

            Comment

            • 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

              #81
              Originally posted by Spinaker View Post
              Ernest This is becoming my favorite thread BTW. You mentioned that the KBQ cuts down your cook time. How long did it take you to bark up those briskets? And how long did it take you to get your briskets up to finishing temp?

              I got the ribs done in 4 hours, highest cooking temp was 221.
              The brisket points went on at 7:45 am and I pulled at 3:05 PM, internal temp was 203. Highest I got to was 227 degrees.
              They were looking fantastic after 4 hours.

              Comment


              • DWCowles
                DWCowles commented
                Editing a comment
                Ernest I have a question...I was watching the video on KBQ website and he recommends NOT to run a probe cable through the door because of the seals around the door so how do you monitor the IT of the meat? Where do you run the cable at?
            • 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

              #82
              DWCowles There are two holes on the top front corners, that's where the meat probe snakes through.
              The door has no play when closed so to fit a probe wire through it, I'd have to really really really force the door to close.

              Comment

              • Tim E
                Charter Member
                • Apr 2015
                • 146
                • Western Washington, Sea Level
                • EQUIPMENT:
                  Pit Barrel Cooker V2
                  Weber Jumbo Joe
                  Weber Performer (blue) with SNS
                  Broil King Baron 4-burner LP
                  Anova Precision WIFI Sous Vide
                  Auber PID

                  GrillGrates: (5) 17.375 sections
                  Grill Grate/Mav ET-732 Thermometer
                  ThermoPop Thermometer
                  Thermapen

                  Grill Beast BBQ Grilling Cooking Gloves
                  Kingsford Original

                  BEER: Reds, Scotch Ale
                  WINE: Most, prefer Cab's
                  WHISKEY: With 1 ice cube

                #83
                Congrats Ernest . I have thoroughly enjoyed reading through this thread. Food looks amazing. Man I really want one these things!!

                Comment

                • 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

                  #84
                  Much appreciated Tim E ! It's a joy to cook on this thing.

                  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

                    #85
                    Ernest What are you using on the bottom to catch drippings from the meat?

                    Comment


                    • Ernest
                      Ernest commented
                      Editing a comment
                      Spinaker I have a full size rimmed baking sheet. It actually covers the whole bottom perfectly.
                      The bottom is designed with a slope to automagically drain drippings. I just didn't want them to land on the porch
                      Last edited by Ernest; September 9, 2015, 06:26 PM.

                    • Ernest
                      Ernest commented
                      Editing a comment
                      DWCowles OOPS!! LOL
                  • 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

                    #86
                    Much appreciated Tim E ! It's a joy to cook on this thing.

                    Comment

                    • 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

                      #87
                      So I vacuum sealed a small brisket from last cook. I wanted to see how it would reheat. I planning on smoking a packet for a birthday but the timing is throwing me off.

                      Reheated it today in the oven and it came out fantastic. Of course I'd rather reheat it in the smoker, this was just an experiment.

                      Click image for larger version

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                      Last edited by Ernest; August 9, 2017, 01:57 PM.

                      Comment

                      • (fuzz)
                        Former Member
                        • Jun 2015
                        • 57

                        #88
                        Your mileage may vary but I find reheating works best if you get the inside hot without getting the outside hot (as that seems to cause some smoke flavors to change). Microwave on 50% power in short bursts until the surface is just warm not hot. I do this with one-pound bags of vacuum-sealed brisket (left sealed), takes about three minutes at 50% in an 1100-watt oven. Cut open the package, put on a plate, let rest for a minute, perfect. Darn near indistinguishable from fresh if done right.

                        Comment

                        • 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

                          #89
                          Thank you fuzz . I'm leaning towards sous vide to 140 then tighten it up in the smoker the last hour of the rib cook.

                          Comment

                          • 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

                            #90
                            Working on a cowboy steak. I'll sear it right there on the firebox.

                            Click image for larger version

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                            Last edited by Ernest; August 9, 2017, 01:59 PM.

                            Comment

                            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.
                            See more
                            See less
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