KBQ ~ has landed

[ICSmoker]

Putting this up one more time before I list on Craigslist

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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 / OBO 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 someone within two hours of Iowa City. Reply to this post if interested and we can trade contact info.

[Gooner-que]

Did you post this anywhere else in the Pit? I'm not sure everyone reads this thread, maybe it should be its own post.

[Spinaker]

I agree. If you move this to its own topic. you may get more hits.

[Farmer Jeremy]

KBQ to land later today! Scored a nice load of live oak pretty much already cut to size! Looking forward to throwing some meat in later today for a test run 👍

I was was a bit worried about finding seasoned oak and having to cut it but it seems that this load was meant to be for me.

I have always smoked with beef with hickory and pork with cherry and pecan. Any suggestions now that I'm working with oak? I think I'll throw in some pork butts tonight.

[EdF]

Oak has been fine for me. Taste is KBQ good.

[Histrix]

Farmer Jeremy My main firewood is mostly oak and some maple but I do have a few barrels of baseball sized chunks of hickory, pecan, and cherry that I'll toss into the firebox to add some different flavor.

Pecan supposedly doesn't form coals as well as oak and is not recommended as the primary fuel but I have had no problems keeping a coal bed going while using it as a supplement to my main fuel.

[Farmer Jeremy]

Fired up and smoking! Working on getting the temp dialed in. Seems like a big swing between my number 7 and 7.5. 7 drops to about 200 but 7.5 seems to kick back on closer to 235.

Thanks for the tip. I think I will throw some cherry chunks in too. Doing 2 Boston butts and a packer!

[EdF]

A man who is bold! Enjoy!

[Spinaker]

Gorgeous shot!

[hogdog6]

Sweet!

[Ernest]

Farmer Jeremy doesn't really matter which wood you use. The flavor is just too clean, in a great way. Pecan doesn't coal well, if you have to use some, mix them with oak for the coals.

[Farmer Jeremy]

Should I throw this out or burn it in the KBQ? Seems to have a bit of surface mold or fungus. Looks like some termite damage too maybe.
​

[Farmer Jeremy]

Well I had 20 lbs of butt and packer that the SWIMBO put in the freezer for some reason. Figured a test run was a good use for frozen meat. Black Angus Coice too 😂

[Spinaker]

Throw it out. Especially if you have plenty of wood. These pieces go in my pile for the fire pit.

[EdF]

Agree with Spinaker

[llkizer]

Hey Everyone,

I have used a Brinkman for a couple of decades and have developed a habit of basting my pork loins. After being on the site and reading Meathead's book, I am not sure about basting anymore... So far the dry rubs have worked well for me with Brisket and Ribs on the KBQ.

I had thoughts about modifying it with an "auto" slow drip baster, picture attached.
- Less opening the door
- Probably use ice or another method to chill the mix and maybe attract more smoke
- Usually a soy sauce based mix, oregano, garlic, lemon... can it be duplicated in a rub?

Is this even necessary, thoughts?



Thanks,
Lonnie

[Quailsroost Smokers]

Hi Lonnie,
Have you basted using the KBQ ? If so, was it quite a bit different than dry brining and rubs ? I get quite a bit of smoke flavor using bottom port 1/2 and top port full open. I spray meat with water mist just before putting in to attract smoke. Dale

[hogdog6]

Ditto EdF IMHO I think the temp recovers quickly enough in the KBQ that frequent opening of the door should have little effect.

[smokinfatties]

agree! if you want to baste just open her up and go for it, dont worry about temp recovery it gets back up in no time!

[Tombstone]

Hey all, I guess this has become the official KBQ thread? Lol! I just got mine a couple weeks ago and LOVE it! I don't know if this has already been discussed but one thing I've noticed is that there is quite a difference in temperature between the probe hole position on the fan box and the internal temperature of the smoker. (About 15-20 degrees by my equipment.) I go by the internal temp which is the higher of the two. I figure that's where the meat is ;-) Just thought I'd share.

[Histrix]

Are we there yet?

No, just halfway there.

[Spinaker]

Looks great!

[Spinaker]

I threw on a door modification a while back on my KBQ.
BBQ_Bill sold me this mod kit for my KBQ. The kit comes with two spring handles and a coupler for the bottom door rod. Installation is very easy. You simply unscrew the small bolts on the front of the door, take them out then slide the carriage bolts and spring handles through the existing holes. The stock nuts fit on the carriage bolts so that makes it really easy. When you open the door, you no longer run the risk of burning your hands, or struggle to get the door open when the jam is gummed with grease. In addition, the new handles keep the door pitched towards the cook chamber, so the grease that has collected on the door during cooking runs back into the cooking chamber. Pretty slick.
The second perk is the coupler for the pivot rod on the door. You for have to cut the pivot rob in order to install the coupler, but it took me about 1 min to do with my Dremel. No big deal. This coupler makes removing the door a breeze. Which means you can remove the door and clean it much easier. It also allows the inside to be cleaned and drained much easier.
Probably the best $20 I have spent in a long time. I highly recommend this mod. It makes things easy and your not burning your fingers on the KBQ door. Just thought I would share. Thanks Bill!

[hogdog6]

Spinaker thx for the heads up. Will get on its way great upgrade. 👍

[Spinaker]

You bet.This is a great upgrade.

[BBQ_Bill]

You are most welcome Spinaker.
Glad you like it.
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I now have KBQ Door Kits back in stock.
Thanks again for the post.

[bbqncigars]

What Spinaker said. The mods are almost mandatory for full KBQ enjoyment.

[BBQ_Bill]

Thanks bbqncigars.
I really appreciate you guys.

[BBQ_Bill]

For those that do not use eBay nor PayPAL, I now have a "Try Before You Buy" option.
Just send me a Private Message with your address.
I will drop a KBQ Door Kit in the mail for you to try.

[Spinaker]

Just starting up the KBQ. What a fantastic start to an epic weekend. (Gotta throw some KBQ breakfast on there too!)

[hogdog6]

I'm sure we all want to be Ernest when we grow up! I know I do. 😎

[EdF]

Someone famous even wrote a play about it (which is pretty amusing): "The Importance of Being Ernest"!

[Ernest]

HAHAHA! You gentlemen are funny

[BBQ_Bill]

Here's the first Rib-eye steak being seared on the firebox as seen above.



Rib-eye number 2! (I did away with the "Old School" crosshatch grill-marks from this point on)

Go HERE for a photo of my NEW Firebox Grate in action!
It ROX!
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Smoke On!

[hogdog6]

Fantastic

[BBQ_Bill]

Thanks hogdog6.

[BBQ_Bill]

Smoke Time!

[Spinaker]

Gorgeous!

[BBQ_Bill]

As mentioned earlier, the KBQ is the winner over my offset steaks per the "eaters"
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The first two steaks shown in the fire were 1-1/4" thick and a were a trial run.
After that, I did 6 boneless Ribeyes cut at 2" thick, two of those can be seen just above.
Both of these runs were seared first, but am wanting to try reverse searing on my third run of steaks on the KBQ.
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On another note, I have always seared, and then seasoned and then smoked.
Am now going to try:
1) Salting with Kosher salt.
2) Resting for 45 minutes in the refrigerator.
3) Rubbing with Cracked Black Pepper.
4) Smoking to 125°F internal temperature.
5) Searing to the color seen there on the KBQ rack (no more crosshatch grill marks for me)
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And then my "eaters" will decide once again

[EdF]

We look forward to your findings!

[BBQ_Bill]

I told two of the "eaters" and they are looking forward to the test as well.

[hogdog6]

I'm looking forward to your results as well, thanks for the post.