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**hogdog6** · October 29, 2017, 08:33 PM

Ernest I’ve never eaten lamb and it is on my todo list. Can you give your KBQ recipe, it looks Fantastic

**Ernest** · October 30, 2017, 10:40 AM

hogdog6 there's no recipe. I'm a salt and pepper guy. Spend on quality and let the meat speak for itself.
This was seasoned 2 days in advance. Get the KBQ to 160 and let the meat enjoy the KBQ smoke. When the temp is 10 degrees shy of serving temp, max out the KBQ.

**Mastro** · October 31, 2017, 07:43 PM

Hey! Hate to take off topic, so I apologize in advance. I’ve been reading thru this amazing thread as well as others for the KBQ. I’ve owned an egg for 8 years and really, really close to possibly buying the KBQ. I started out wanting a stick (I.e Lang) but after researching people’s testimonials on how amazing the KBQ flavor profiles is, it has me almost convinced to leave the stick behind. Any pros or cons on the this group can addd to the KBQ flavor? Just need a bit more nudging before I pull the trigger. To me flavor is key

**Ernest** · October 31, 2017, 08:36 PM

Mastro there's no comparison to KBQ flavor. It's a unique clean smoke flavor no matter what wood you use.
With a Lang, you'd have to master fire management. There's none of that with the KBQ.
It's still a stick burner just like the Lang.
The advantage of KBQ over any smoker out there:

You can not over smoke your food even if you tried.
You get clean smoke even with the dirty smoke option
Constant temperature range.
Once you select your temperature range, all you do is throw a stick in the fire.
Consistent quality of end product. And it can be duplicated

con, might be an issue if you lose power mid cook.

**BBQ_Bill** · October 31, 2017, 09:21 PM

Mastro...
Ernest is absolutely correct.
This man knows what he is talking about, period.
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I used off-sets for many years and became known for great smoked meats, but it took a LONG time for me to understand how to consistently get great smoke and keep the temperature stable.
In my many years of experience, staying on top of temperature and fire/smoke management was the key to producing a consistently great product with my off-sets.
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The KBQ's method of producing small molecule, high quality, light blue smoke is not like anything I have ever seen nor used before.
To be able to force heavy smoke THROUGH the coal bed and thereby purifying it, producing small-molecule-blue-smoke is nothing short of Genius!
With my KBQ's, I get the correct, high quality smoke, every time, even with Mesquite and Hickory.
The temperature is controlled sweetly with a thermostat, so I don't have to "Hawk" my temp gauges.
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There ARE some negatives with the KBQ, but not enough to keep me from buying a second one with which to produce MORE incredible product to keep up with my customers constant demands.
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Some Negatives:
1) You DO have to add wood more often than a large offset and maintain a good coal bed to get this great smoke, but this is easy.
2) These KBQ's come with more sharp edges than a box of pocketknives. Cutting yourself is easy when cleaning it.
3) Sparks fly and hot coals can drop out onto the area around it.
4) The doors were getting in my way when cleaning... (So I made them removable)
5) You gotta have 120 VAC to power it.
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All in all...
With these shortcomings, I highly recommend this smoker, and Bill Karau the inventor/seller is a "Cut Above" guy.

**Mastro** · November 1, 2017, 06:27 AM

BBQ_Bill and Ernest , thanks guys! You're affirming what I've read in posts by both you in this and other threads, as well as others. I know my question's a bit redundant, but i'm just being overly cautions because i don't want to invest that much and get [at times] frustrating/inconsistent results i do from the egg. Plus, more often than not I haven't been too impressed by the flavor profile of the egg unless cooking above 300.

**Spinaker** · November 1, 2017, 01:39 PM

I just got my KBQ Fire Grate! It is a 2 lb, no thrills, chunk of gorgeous 304 Stainless steel. It measures 10 1/2" X 7". It is made from 1/4 SS Rod. It should fit right over the fire box, perfectly. I am looking forward to getting this baby over the fire!
Stay tuned this weekend, for when I break this out!

**JGrana** · November 1, 2017, 05:34 PM

Mastro, I like @BBQ_Bill's comments. Coming from a vertical, KBQ almost impossible to oversmoke. The flavor is a smooth smokeyness.
As he said, the 2 things to keep in mind - you will need to tend to this beast every 20-30 mins to add wood. And, "fluffing" the coal bed does tend to produce hot coals falling out. So, don't run the KBQ on a wood deck and keep an eye on the wood addition.
With all this said, I this smoker makes some great BBQ. Period. I no longer fear the brisket!

**Mastro** · November 1, 2017, 05:55 PM

Ok - so I pulled the trigger and submitted for an invoice on the KBQ website. Just waiting for an email so I can pay for it! Every time an email comes swooshing in I run for the phone hoping it’s from KBQ -lol

**Ericm** · November 3, 2017, 04:42 PM

This is wrong in so many ways!

**BBQ_Bill** · November 4, 2017, 10:04 AM

I don't have snow here but do have rain and dust.
So... back on May of 2017 I bought two waterproof Generator covers on eBay for $21.54 each with free shipping.
They were recommended by Bill Karau to fit the KBQ.
Even with the added handles, they keep my KBQ's covered.
I store the firebox inside.