KBQ ~ has landed

[Histrix]

I think it is useful to use thermos with the KBQ, at least until you get used to how it works and how the items you cook in it respond.

Most things cook faster in the KBQ. In my kamados I can usually keep a pretty good mental timeline on when things are getting close to the finish. My first few cooks on my KBQ took me by surprise at how much quicker they finished and I was glad to have had a remote read thermo plugged in to let me know what's up.

Sure the KBQ recovers temp quickly (but so do kamados actually) so that is not the issue, I just don't like the "hassle" of opening up a grill and sticking in a probe when I can have a readout on hand (and alarms set) to let me know when I'm close to the finish line.

One other thing I have found useful with having a remote read thermo in play is that monitoring the temp in the cooker I can see what the range of temps is between fan cycles and I set an alarm for about ten degrees lower than the normal low temp before the fan kicks back on. If that alarm goes off that reminds me that I've gotten distracted by something and really need to go back out and add fuel and fluff the coal bed.

I'm easily distracted so that has saved the bacon, so to speak, a few times.

[JGrana]

Like Spinaker, I use my Fireboard to monitor the internal temperature and 2 more food probes. I also like the fact that I can be doing yard owrk, putzing around - whatever and also set an alarm for the internal. Like you Histrix I also get distracted ;-)

[SteinerBBQ]

I picked up some Oakridge Black OPS for a brisket I'm making. It looks like the leading ingredient is salt. Seems like quite a few of you on here swear by this stuff. Do I still need to salt the brisket? Right now I'm going with the assumption the salt in the rub is plenty, but appreciate all feedback.

[Spinaker]

Just add the Black Ops as your DB. You will be good to go. I love Black Ops. It is my go too for brisket.

[Spinaker]

👊🏻 badf00d

[SteinerBBQ]

Thanks guys!

[SteinerBBQ]

I've got to say the Lodge Sportsman's Grill was a genius idea! Such a great way to get a afternoon snack while waiting for the brisket and ribs to get done. Thanks for sharing the idea.

[Spinaker]

Yes! Legion grows!!! I love it.

[hogdog6]

I love the idea of meat snacks while waiting for meat!

[badf00d]

3 racks of baby backs and 3 racks of St Louis cut - trimmed, drying brining and ready for rub in the morning before going in the KBQ. Going to be some good Labor Day ribs.

[Zac Jones]

Sure the KBQ recovers temp quickly (but so do kamados actually) so that is not the issue, I just don't like the "hassle" of opening up a grill and sticking in a probe when I can have a readout on hand (and alarms set) to let me know when I'm close to the finish line.

I like to open the door frequently, not only to gawk and poke and prod the meat, but also to force the smoke induction process. The more the door opens, the more time the cook spends under smoke.

[EdF]

I'd assume he's talking about what happens when you close the door again?

[Zac Jones]

Yep. My thinking is that if you open the door when the fan is not running, the temp will drop faster and force the fan to kick back on sooner than it would have. The cooker still stays in the desired temp range, but spends more time under smoke.

[Histrix]

When the fan is not running there is still smoke in the cook box being circulated by the "convection fan" it's not like the smoke inside just disappears.

[BBQ_Bill]

LABOR DAY STEAKS!
Today, I Sous Vide three 2" thick Bone-In Ribeye Steaks at 128.5°F for 2-1/2 hours.
Then... KBQ seared on top using Kingsford Charcoal and Mesquite logs, and finally KBQ smoked at 148°F average.
Internal temperature when pulled to rest was 131°F.
Here are some photos.
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[Spinaker]

Great shots, Bill!

[BBQ_Bill]

Thank you Sir.

[BBQ_Bill]

They were rubbed with 1/16" mesh cracked black pepper and kosher salt only.
The eaters reviews...
Very tender and juicy.
Needed a bit more smoke, and a touch more rub.
All stated the doneness was a perfect medium to medium rare.

[EdF]

I haven't tried keeping the KBQ that low. Difficult?

[BBQ_Bill]

Yes EdF, I had to "Hawk" and "Tweak" it to make 148°F happen during the time it smoked.
It would suddenly change, and required close attention.

[BBQ_Bill]

The steaks went inside the KBQ at 129°F to 131°F.
They actually dropped to 127° to 128°F after 20 minutes or so.
I pushed the KBQ up from a 140°F average to a 148°F average.
At the end, I turned it up to full throttle for the last 7 minutes.

[hogdog6]

Thx BBQ_Bill I have two prime 2" strip steaks SVed in the fridge but didn't sear this weekend. I'm liking your idea and will try it this week.

[BBQ_Bill]

Smoke On hogdog6!
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So tell me, how did it go?

[hogdog6]

Ended up having to go out of town was not able to try your technique, but will soon.

[KBQ]

I have a customer in Seattle who needs to sell his C-60. He's used it once, which was enough to conclude his residence is not suitable for a stickburner. I posted in the trade section, too. Hoping to find a local buyer. $1200 OBO.

[ComfortablyNumb]

If I were him I'd keep the KBQ and sell the house.

[BBQ_Bill]

Agreed.
I wouldn't live where I couldn't BBQ.
Home Owners Associations are generally a PITA!
GLAD I MOVED!

[Ernest]

Just got back home......

[BBQ_Bill]

Sweeet!
About how long before they are ready Ernest?

[Ernest]

BBQ_Bill these took 4 and half hours.

[SteveEd]

Ernest, your pics, all of them, are beauties. I really appreciate you posting them. I'm with you, keep the meat simple on the KBQ and let the meat and smoke do the talking. My ribs always come out a shiny mahogany with streaks of black bark, glaze or no glaze. 225, no brining, no spritzing, no wrapping. About 4.25 to 4.5 hours.

[Ericm]

Smoked ribs, pork loin, and a brisket today...

[BBQ_Bill]

Holy Smoke!
You need another KBQ!

[Ernest]

BBQ_Bill I'm a minimalist when it comes to seasoning. I prefer the food to shine on its own. I believe that the scaled down "rub" has an effect on the finish product color.

[BBQ_Bill]

Ernest you and Aaron Franklin are on the same page there with letting the meat flavor shine through
He says, "What are you trying to hide with that added sauce?"
"Don't you want that flavor you worked for to shine through?"
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The shiny red glaze like surface on your ribs in these photos... is that from the red color of the chipotle powder and the fat rendering?
It is like some sweet candy apple color, and I only see it with pork ribs, which I have never smoked as of YET.

[Ernest]

BBQ_Bill I only get that color and gloss from KBQ. Same seasoning and temp on another smoker, not even close.
I don't spritz or use BBQ sauce. Must be rib sweating HAHAHA

[hogdog6]

I just found out I LOVE rib sweat. Huh who knew 👍

[Spinaker]

Ahhhh yes!!! That gorgeous KBQ Sheen.

[SteveEd]

I forgot to add to my comment above that I don't sauce either. I provide it for the unsophisticated but never use it myself.