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KBQ ~ has landed

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  • slvance
    Former Member
    • Jul 2016
    • 70
    • Pelham, Alabama

    KBQ is the weekend or a weekday better for you? Just call the main number?

    Comment


    • KBQ
      KBQ commented
      Editing a comment
      Weekends or weekday evenings at the number on your Controlbox
  • Zac Jones
    Former Member
    • Aug 2017
    • 10

    Tri-tip, corn and anaheim peppers KBQ style!

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    Best Tri-Tip I've ever made. KBQ 200-235 for about 90 minutes to 120 degrees, then basted with a little avocado oil and seared on the firebox for 5-10 minutes. Fantastic!

    I absolutely love that firebox with the lodge grill on it. It's a must for KBQ'ers. Great way to pass the time during a long smoke... reheating/searing leftover chicken wings or whatever you have laying around. Can't wait to try a smoked reverse sear steak on it.
    Last edited by Zac Jones; August 20, 2017, 09:03 AM.

    Comment


    • lostclusters
      lostclusters commented
      Editing a comment
      Looks tasty! Where's mine?

    • GourmandPhil
      GourmandPhil commented
      Editing a comment
      That tri-tip looks delicious! Will have to get one of those lodge grills until the Sear Grid becomes available.
  • KBQ
    KBQ
    Charter Member
    • May 2015
    • 24
    • Southlake, TX, USA

    Kaspar Wire Works in Shiner TX, who makes my wire shelves, are sending me a prototype Sear Grid for testing.
    Made of D0.250 304SS. Hopefully loose enough to slide on & off lengthwise but snug enough to not lift off vertically.
    Could be some trial & error to accommodate all the Firebox movement due to thermal expansion ... stay tuned.
    Click image for larger version

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    Comment


    • JGrana
      JGrana commented
      Editing a comment
      Looks good, can't wait!

    • Bellefonte Smoker
      Bellefonte Smoker commented
      Editing a comment
      Any updates, KBQ?

    • Ernest
      Ernest commented
      Editing a comment
      kbq
  • slvance
    Former Member
    • Jul 2016
    • 70
    • Pelham, Alabama

    KBQ I think I got it. Actually just got in from finishing. Took off the blades and cleaned them good with oven cleaner. What I assume is the thermostat element (stainless thing inside of the spring) was actually not even visible it was so gunked up. I thought I was just going to clean the spring and voila - there was something inside. I cleaned it off with a toothbrush pretty good. The only things that really got gunked up were the bottom of the fan blades and that. If that does not do the trick I'll give you a ring. Love the cooker!

    Comment


    • KBQ
      KBQ commented
      Editing a comment
      That should do it. Just don't let any cleaner/degreaser run down the motor shafts. It will degrease the bearings, too!

    • JGrana
      JGrana commented
      Editing a comment
      I deep clean the control box a similar way. One trick I did recently - put plumbers putty around the motor shafts. Easy on, easy off. Insurance ;-)
  • GourmandPhil
    Club Member
    • Jun 2016
    • 64
    • MN

    Made chicken for the first time in the KBQ. Very juicy at 325 degrees for an hour. The S&G rub works real nice with the chicken. Made a tomatillo salsa for dipping which paired quite well. Hoping to give pastrami a try next (sous vide first and then in the smoker).

    Comment

    • carolts
      Charter Member
      • Dec 2014
      • 245
      • Cookers:
        KBQ C-60C
        Primo Jr. + accessories
        Pit Barrel Cooker
        Weber Genesis propane
        Vintage PK Grill
        Frontgate portable infrared grill
        Propane Lobster/Corn cooker
        Magma Marine Kettle 2 Grill and Stove Party Size

        Gadgets:
        Looftlighter
        Weber charcoal chimney
        Chimney of Insanity
        BBQ Dragon
        BBQ Guru Party Q
        GrillGrates for all grills (including custom set for Primo)
        iGrill2 and iGrill mini
        Backlit Thermapen
        Stainless smokebox for gas grill
        sawdust "maze" for cold smoking

        Coffee stuff:
        Gene Cafe CBR101 Coffee Roaster
        Toddy cold brew coffee maker
        Cuisinart burr grinder
        KitchenAid blade grinder (with spice grinder attachments)

        And, while cooking:
        Harpoon IPA
        Tuckerman's Pale Ale
        Wachusett Light IPA
        Dogfish Head American Beauty
        Bent Water Thunderfunk

      Anybody know how many KBQs are currently in the pit?

      Comment

    • Ericm
      Former Member
      • Sep 2015
      • 75
      • Minnesota

      I finished cleaning my KBQ today. It took about four cans of Easy Off, but it looks almost as good as the day it was delivered.
      Attached Files

      Comment


      • JGrana
        JGrana commented
        Editing a comment
        Looks great congrats! What are those stainless rods/clamps on the two sides of the KBQ?

      • Ericm
        Ericm commented
        Editing a comment
        Those are a mod I did. They are adjustable legs taken from legs from a floor Tom. Besides the benefit of having the KBQ taller, it also helps when using on uneven ground.
    • Ernest
      Founding Member
      • Jul 2014
      • 3204
      • Dallas, Texas
      • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

      OmegaDog12 I dry brine everything!
      I'm old school, I use 225 degrees. Takes anywhere from 4 to 6 hours depending on meatiness and marbling.

      Comment

      • slvance
        Former Member
        • Jul 2016
        • 70
        • Pelham, Alabama

        KBQ Fired her up and working perfectly now.... thanks everyone for the cleaning tips

        Comment


        • Spinaker
          Spinaker commented
          Editing a comment
          Yo! Good to hear from you again! Been a while........

        • slvance
          slvance commented
          Editing a comment
          Spinaker it has been awhile - you changed your picture!
      • krish the fish
        Club Member
        • Jul 2017
        • 10

        This might be a dumb question, but for those of you without a side-table near your KBQ, what do you do if you have a thermometer w/ probes like the Thermoworks Smoke? Is the top of the KBQ cool enough to put the Smoke on, or do I need to figure out some way/somewhere to put the Smoke receiver while I'm actually cooking?

        Comment

        • Spinaker
          Moderator
          • Nov 2014
          • 10592
          • 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) X2
            Blackstone 36" Outdoor Griddle 4-Burner

            Broil King Keg
            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
            BBQ Dragon
            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
            Dexter 12" Brisket Sword
            Global
            Shun
            Wusthof
            *******
            Next Major Purchase
            Lone Star Grillz 24 X 48 Offset

          Originally posted by krish the fish View Post
          This might be a dumb question, but for those of you without a side-table near your KBQ, what do you do if you have a thermometer w/ probes like the Thermoworks Smoke? Is the top of the KBQ cool enough to put the Smoke on, or do I need to figure out some way/somewhere to put the Smoke receiver while I'm actually cooking?
          Welcome to the Pit! You can put your controller on the KBQ cook box. I did this for a while, I placed a plate setter in-between the KBQ and the controller just to make sure. But careful of falling embers. I found that buying a cheap folding table was a much better option.

          Comment


          • Spinaker
            Spinaker commented
            Editing a comment
            Good thing about the table is, it folds up and stores in the garage, easily. Out of sight out of mind. krish the fish

          • krish the fish
            krish the fish commented
            Editing a comment
            Spinaker good point!

          • lostclusters
            lostclusters commented
            Editing a comment
            Mine just sit on the ground, although sometime the cables seem too short.
        • BBQ_Bill
          Club Member
          • Jun 2017
          • 409
          • Phoenix, Arizona

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          It folds for easy carry and a small storage footprint, plus does the job of holding the temperature monitors and more.
          Named: Outsunny Aluminum Camping Folding Camp Table with Carrying Handle, 23.5-Inch x 17.5-Inch
          Got it for $24.52 and free shipping, but it appears that the original seller has sold out for now.

          Comment


          • BBQ_Bill
            BBQ_Bill commented
            Editing a comment
            That purchase was made just this last June.
            Looks like the price is considerably higher now...
        • Histrix
          Club Member
          • May 2016
          • 458
          • 757

          Originally posted by krish the fish View Post
          This might be a dumb question, but for those of you without a side-table near your KBQ, what do you do if you have a thermometer w/ probes like the Thermoworks Smoke? Is the top of the KBQ cool enough to put the Smoke on, or do I need to figure out some way/somewhere to put the Smoke receiver while I'm actually cooking?
          I use these types of magnetic hooks on a few of my grills to hang things on - thermos, tongs, fire poker, etc,:

          Click image for larger version  Name:	Screen Shot 2017-08-26 at 4.37.27 PM.png Views:	1 Size:	147.5 KB ID:	369631
          EDIT: Forgot to add link: https://smile.amazon.com/L-Fine-Magn...ic+hooks&psc=1

          Comment


          • lostclusters
            lostclusters commented
            Editing a comment
            I thought magnets won't stick to stainless steal. Evidently they stick to our KBQs.

          • Histrix
            Histrix commented
            Editing a comment
            There are many "flavors" of stainless steel. Some are magnetic some aren't.
        • EdF
          EdF
          Club Member
          • Jul 2016
          • 3207
          • Atlantic Highlands, NJ
          • Uuni Pro (new kid in town)
            Karubeque C-60
            Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
            TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
            Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
            Thermapen
            Thermapen Air
            ThermaQ (or its predecessor)
            Thermoworks Hi temp IR
            BBQ Dragon & Chimney of Insanity
            Various other stuff

          krish the fish Hate to say it, because I believe in the value of meat probes, but with the KBQ I just don't bother. The quick temp recovery from opening the door to check with a Thermapen, and putting another one in the hole in the controller for cookbox temp, seems enough. Different approach than for the BGE, but it works. And when the meat is ready, I can smell it without the thermometer.

          Comment


          • Spinaker
            Spinaker commented
            Editing a comment
            I really didn't either. Until I got my Fireboard. Then I started using it on the KBQ.

          • hogdog6
            hogdog6 commented
            Editing a comment
            I monitor the meat for long cooks with my maverick. Hot and fast (chicken, etc) I no longer do, just check with the thermopen for doneness. As EdF states and it is interesting I too have noticed that you start to smell the food as it gets close to being done.
        • krish the fish
          Club Member
          • Jul 2017
          • 10

          Originally posted by EdF View Post
          krish the fish Hate to say it, because I believe in the value of meat probes, but with the KBQ I just don't bother. The quick temp recovery from opening the door to check with a Thermapen, and putting another one in the hole in the controller for cookbox temp, seems enough. Different approach than for the BGE, but it works. And when the meat is ready, I can smell it without the thermometer.
          I have a thermapen (actually I think I have two lying around the house somewhere) as well as the Smoke, so maybe I'll end up doing that. I just figured it's a cardinal sin of BBQ to not have temperature monitored, so I got the Smoke to have a constant monitor on the meat. I would have had to pop it open to check the chicken though, so maybe the Thermapen alone will be the easiest method

          Comment

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          Meat-Up in Memphis 2021

          Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
          Click here for details. (https://amazingribs.com/memphis)
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