EdF im aware of the affect of the fan but shouldn't my brisket or shoulder internal temps still be finishing at much higher temps? They're overcooked in the low 190's
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DSiewert I figured out that it was multiple problems. I have a faulty probe. I discussed where to get temp readings with Bill by email and he explained to just use the port on control box. Also airflow being blocked on bottom shelf with pan. Coming out dry and crumbling/shredding when sliced -
DSiewert the gist of it was that I was cooking at low temperature for long periods and the meat was finished at lower than normal internal temps. But I kept cooking and didn't check for tenderness until internal temps were at a certain point -
DSiewert also my temp sensor was pretty caked up and that was throwing things off. And Bill confirmed that was a possible contributing factor. Figured out air flow issue after the fact when i didnt use a pan (I usually don't use pan). Once all figured out I had a great next cook
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hogdog6 ComfortablyNumb - it being on the table I've nicknamed my KBQ "The Silver Surfer" - glad to see others "hanging ten"!
I may have posted this pic earlier in this thread. Given that the opening for fluffing the coals is near eye level I made some simple screens that will lessen the likelihood of a spark/ember jumping into my eyeball. They are also handy in windy conditions to lessen the chance of something a few feet away from catching an ember and lighting up.
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So get this......I cleaned off my kbq temp sensor and cooked some ribs today. They took longer to cook than normal. I had become accustomed to not using my probe for temp after pit was up to temp. I'll spot check it on top but not full time. Now I blieve that the temp sensor was so caked up that it was over shooting it's target temp before turning off. I was cooking everything too hot. But that still doesn't explain my overcooked brisket at 192. Maybe I also have a faulty probe too? I have always been suspicious of my maverick probes. BTW the ribs came out great!!Comment
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I had a fridge/freezer malfunction this weekend, which forced me to advance a SRF Brisket Cook. I've never done a brisket before, but have always wanted too... was planing on 4th of July weekend, but life had it's own plans.
Started this 11.5 lb brisket (pre-trim) at 6am and cut at 6pm. It was about 11 hours in the KBQ with an hour of resting. I wanted to give it a solid 2 hours resting, buy I had hungry guests, so compromised a bit. End results were fantastic! The smoke ring was a little subdued, but the meat itself was out of this world. It passed the pull test with flying colors and required zero sauce.
Details:
SRF Black Brisket
Oakridge Black Ops rub
Post Oak wood, clean smoke
6am meat in the cooker
2
m wrapped w/butcher paper
4:45pm faux cambro
6:00pm first cut
I had a mishap at noon where I turned the fan off to re-stock the wood... and forgot to turn the fan back on. That cost me a little bit, but no bid deal. In the end, everyone was happy!
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Prime Short Ribs on the KBQ! Love them! Next time, I am going to try to overcook them to about 210, they were nice and juicy. I also want to try to braise in beef broth to try to get them to render more. Prime grade is great but they sometimes are almost too fatty for my liking. KBQ always does wonders for the color! Seasoned with Meat Church Holy Cow
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Well I told Spinaker the other day I may have some bad kbq news. I'm moving into a townhouse and will not be allowed to use it per HOA rules. We reviewed the rules closely. Specifically says gas and charcoal briquettes only. I didn't want to push lump charcoal issue because I can hide that easily. I'll post it for sale in the next day or 2. Pray for my kbq recoveryComment
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kmhfive my parents would be only place I can think of but I would hardly ever get to cook. Just thankful I can still use charcoal. Around here they usually only allow gas when it comes to condo/townhomes -
My only thought there is attend the next HOA meeting, if they have them on a regular schedule, and ask for an exception. The KBQ isn't exceptionally large, perhaps they'd allow it?
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I think we need to band together as Pit Members and take down HOAs of all kind. They represent a Clear and Present Danger to the World of BBQ.
Let us UNITE!!!!Comment
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HOA's are horrible. My son in law was having bad experiences in one. It was ridiculous all the members turning each other in for violations, so he ran for HOA president and won. New rules. You want to complain about a violation? Your name, signature and address is required on the letter sent to the violator. Yes you guessed it, all petty complaints stopped and some of the ridiculous rules were put up for a vote and got changed including cooking with charcoal (they had a gas only rule). Hope you can find a way to hang on to your KBQ.Comment
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"Fire"... Yep that's all I have to say.
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Hi all,
Regretfully I've decided to sell my KBQ. Sports activities for my kids have picked up and I just don't have the time to spend cooking with this unit and want it to be put to good use.
Unit was purchased last year, used 5 times and in great shape. Asking $1,200 and that will include the cover and full size deep stainless steam pan that I bought.
I live in Southeast Iowa and am willing to deliver or meet soneone within two hours of Iowa City. Reply to this post if interested and we can trade contact info.Comment
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Check this one out Baker Dan. I believe this isn't too far from you
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I am preparing for my daughters first birthday which we are celebrating with a BBQ of course. To cut down on my smoker time and make things a little easier on myself I will be using my immersion circulator and will be preparing sausage ahead of time. Pulled pork, chicken and sausage are on the menu and wanted to ask you guys about my approach. This will be the most complex cook I will have attempted yet, if you have any advice, or feedback on timing I would appreciate it!
Questions- I am planning on serving food at 5, how would you time things? Maybe light up the KBQ at 2, pork on at 2:30, chicken on at 3:30, pork off at 4:00, chicken off at 4:45?
- Would the pork be significantly better if I chilled it between sous viding and smoking? I see Ernest recommends chilling, but that would add a couple hours to the cook time to re-therm.
- If I were prepare the sausage a week before would you freeze it?
Notes:
Sous vide/smoked Jerk Pork Shoulder- coat shoulder in salt and lightly coat in jerk paste
- Circulate at 160 for 18-24 hours
- Pat dry and liberally coat in jerk paste
- Smoke primarily to establish bark at 300 or max setting ~90 minutes, I am essentially following this preparation
- Park in 170 degree oven until ready to pull
- pat dry and coat chicken in salt/rub
- place uncovered in fridge for 24 hours
- Smoke at 300 or max setting till I hit 175 degrees internal ~60 minutes
- Coat in BBQ sauce and cook for another 15 minutes
- Days before, smoke at 250 till I hit 160 degrees internal ~45 minutes
- Fridge/Freeze
- Grill during the party
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Here's what I did a couple of weeks back for pulled pork. Came out fine: Update 6/10/17, 2 picnics: 165 for 18, chilled, on the KBQ at 245 for 2 hours to hit 170. Low smoke setting. Decent if not meteorite bark, but that was expected trading off with the IT.
You should be fine with your plan. I doubt that you'll need the full hour for the thighs on max.
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JoeDSM Fire up the KBQ at noon and have the shoulder in there at 225 until around 2:30.
Sausages don't take long to cook. Get the sausages in with the shoulder until 3:30. Max out and toss the chicken in until just before serving. Toss the chicken on the fire box for a quick second.
I chill mine because I smoke it at low temp. It is already cooked tender at this point. The smoking is really just seasoning.
If you SV at 160 then smoke at 300, you risk heating it beyond IT 160 and will pretty much negate the SV benefits.
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And the KBQ can be used as a smokey cambro with the temp set to low.Comment
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