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KBQ ~ has landed

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  • Breadhead
    Banned Former Member
    • Jul 2014
    • 0

    Where did you get a 6 pound point?

    I'll take a dozen of those.😜

    Comment

    • Ernest
      Founding Member
      • Jul 2014
      • 3443
      • Dallas, Texas
      • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

      Breadhead central market, they let you pick a brisket, take it to the butcher counter and tell them to cut it however you want.

      Comment

      • Spinaker
        Moderator
        • Nov 2014
        • 10963
        • 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) X3
          Blackstone 36" Outdoor Griddle 4-Burner

          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
          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
          Cuda 7' Fillet Knife

          Dexter 12" Brisket Sword
          Global
          Shun
          Wusthof
          *******
          Next Major Purchase
          Lone Star Grillz 24 X 48 Offset

        Do you notice color changes when the wood is switched up? I would think the KBQ would be the perfect deal to test that out on.

        Comment

        • Ernest
          Founding Member
          • Jul 2014
          • 3443
          • Dallas, Texas
          • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

          Spinaker The only one I noticed was Pecan, I get a darker deeper mahogany using all clean smoke. First picture below.
          Than last week was my first time using the clean and dirty smoke combo. Here's the thing, what's considered dirty smoke on the KBQ is probably the cleanest smoke on a regular stick burner. See second picture, that was all hickory.

          My favorite wood right now is Mesquite, followed by Pecan and then Hickory



          Comment

          • Spinaker
            Moderator
            • Nov 2014
            • 10963
            • 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) X3
              Blackstone 36" Outdoor Griddle 4-Burner

              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
              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
              Cuda 7' Fillet Knife

              Dexter 12" Brisket Sword
              Global
              Shun
              Wusthof
              *******
              Next Major Purchase
              Lone Star Grillz 24 X 48 Offset

            Ernest Interesting. Anf to think you're afraid to use Mesquite before you got the KBQ. So here is my next question for you. What do is "Clean and Dirty Smoke" i know the difference when meat talks about it but is it something different when talking about the KBQ? And how do you implement the "Combo"? Lastly Why would you want dirty smoke in the first place? I feel like a little kid asking a thousand questions but, this thing is just sooooooo cool.

            Comment


            • Ernest
              Ernest commented
              Editing a comment
              I posted a picture of the inverted flame somewhere. So the KBQ pulls the smoke through the hot bed of coals into the cookbox. The smoke is almost invisible.
              Now the so called dirty smoke bypasses the stage. It goes from the burning wood straight into the cookbox. The smoke is visible, lighter than blue. You can see the flame leaning towards the inlet.
          • Ernest
            Founding Member
            • Jul 2014
            • 3443
            • Dallas, Texas
            • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

            Spinaker The KBQ firebox has 2 inlets covered by a pull out knob. One is under the fire (main clean smoke) and second one right where the wood burns(dirty smoke). The dirty smoke bypasses hot bed for a heavier smoke flavor. I'll take some pictures for you.

            So if I pull out both knobs I get the combo. Pretty great for short cooks. It will give me a heavier smoke flavor
            Last edited by Ernest; October 2, 2015, 03:24 PM.

            Comment

            • DWCowles
              Founding Member
              • Jul 2014
              • 9696
              • Smiths Grove, Ky
              • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

              Ernest you still need a Lang 😎

              Comment

              • Ernest
                Founding Member
                • Jul 2014
                • 3443
                • Dallas, Texas
                • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

                DWCowles umm no I don't. LOL! I'll get a 5th KBQ before I look at another smoker.

                Comment


                • DWCowles
                  DWCowles commented
                  Editing a comment
                  See Ernest you and smarkley will be my teachers to teach me how to operate the KBQ. How many racks of ribs can you cook on that thing?

                • smarkley
                  smarkley commented
                  Editing a comment
                  DWCowles I am GUESSING at least 8 racks of ribs... could be more

                • Ernest
                  Ernest commented
                  Editing a comment
                  8 with regular shelves. 12 to 16 if you purchase extra shelves.
                  Last edited by Ernest; October 2, 2015, 06:40 PM.
              • Ernest
                Founding Member
                • Jul 2014
                • 3443
                • Dallas, Texas
                • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

                Spinaker See those two thingamajigs, I pulled the bottom one out fully. Top one is closed, that's all clean smoke
                Click image for larger version

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                Notice how the flame is shooting up, that's any smoke going into the cooking box is passing through the hot bed of coals.

                Click image for larger version

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                Now, here I got both thingamajigs pulled out. That's the clean and dirty smoke combo

                Click image for larger version

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                Look at the flame shooting into the lnlet, getting pulled into the cookbox. You'll also notice that there's no bellowing smoke even though it is called "dirty smoke"

                Click image for larger version

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                Now that's fire management.
                Last edited by Ernest; August 10, 2017, 04:56 PM.

                Comment


                • Spinaker
                  Spinaker commented
                  Editing a comment
                  Awesome!!! I am more of a visual/handson learning type of guy. This was perfect. Thanks for taking the time to do this. I appreciate it!! Ernest
              • Huskee
                Administrator
                • May 2014
                • 15455
                • central MI, USA
                • Follow me on Instagram, huskeesbarbecue

                  Smokers / Grills
                  • Yoder loaded Wichita offset smoker
                  • PBC
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                  • Masterbuilt Gravity 560
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                  • Thermapen MkII, orange
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                  Accessories
                  • Instant Pot 6qt
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                  Beverages
                  • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
                  • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
                  • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
                  • Most favorite beer: The one in your fridge
                  • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
                  • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
                  • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

                  About me
                  Real name: Aaron
                  Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

                  Occupation:
                  • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

                Ernest you've given me an idea to get cleaner smoke, as an experiment, in my stickburner.

                Comment


                • Ernest
                  Ernest commented
                  Editing a comment
                  Fire it up Huskee

                • Huskee
                  Huskee commented
                  Editing a comment
                  DWCowles I love the flavor that I get from my current fire management...however in the spirit of 'knowledge is power' and experimenting yields experience and all that, I can't resist. Could I get KBQ results from a regular stickburner? Maybe, maybe not and I actually wouldn't know if I did!

                • DSiewert
                  DSiewert commented
                  Editing a comment
                  A big part of the trick behind the KBQ is that it creates a low pressure zone inside the cooker whenever heat is needed. There is no passive flow of smoke into the food chamber. I've toyed with the idea of altering a conventional stick burner: give the fire box its own exhaust, Mount an exhaust fan at the far end of the food chamber, move the fire grate up so air is sucked into the food chamber from underneath the fire, add a thermostat to the exhaust fan, and finally, add a circulation fan inside the food chamber. But the KBQ is such an easier approach...
              • Ernest
                Founding Member
                • Jul 2014
                • 3443
                • Dallas, Texas
                • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

                Action!


                Click image for larger version

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                Last edited by Ernest; August 10, 2017, 04:58 PM.

                Comment


                • Ernest
                  Ernest commented
                  Editing a comment
                  12 shelves will fit. Only problem with that many would be circulation. I think 8 would be ideal. If you had to do 16 racks of ribs.

                • DWCowles
                  DWCowles commented
                  Editing a comment
                  I agreed Ernest when I buy spareribs from Sam's club by the case there's 16 racks so that will work perfect.

                • DWCowles
                  DWCowles commented
                  Editing a comment
                  Ernest whatcha got cooking today and what time will it be ready?
              • Ernest
                Founding Member
                • Jul 2014
                • 3443
                • Dallas, Texas
                • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

                Got a brisket point, a fatty and a few country style ribs.

                No sauce, spritze or mop.

                Click image for larger version

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                Last edited by Ernest; August 10, 2017, 05:01 PM.

                Comment

                • Ernest
                  Founding Member
                  • Jul 2014
                  • 3443
                  • Dallas, Texas
                  • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

                  I haven't done meatloaf in a looooooong time. Here we go...

                  Click image for larger version

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                  Mesquite logs, my new go to wood.

                  Click image for larger version

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                  Last edited by Ernest; August 10, 2017, 05:04 PM.

                  Comment


                  • DWCowles
                    DWCowles commented
                    Editing a comment
                    Mestloaf looks good Ernest I was wanting to see pics of the brisket point.
                • Ernest
                  Founding Member
                  • Jul 2014
                  • 3443
                  • Dallas, Texas
                  • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

                  DWCowles the point didn't make it far. Left it on the cutting board and it was gone in zero time flat.

                  Click image for larger version

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                  Didn't wrap or spritze. Just let it go at 212 degrees

                  Last edited by Ernest; August 11, 2017, 12:52 PM.

                  Comment


                  • Spinaker
                    Spinaker commented
                    Editing a comment
                    Crazy smoke ring!!!

                  • Spinaker
                    Spinaker commented
                    Editing a comment
                    Ernest did you wrap your briskets? If so, What temp internal?

                  • Ernest
                    Ernest commented
                    Editing a comment
                    Oh noooooo no wrapping. Only wrap I do is faux cambro part.
                • Spinaker
                  Moderator
                  • Nov 2014
                  • 10963
                  • 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) X3
                    Blackstone 36" Outdoor Griddle 4-Burner

                    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
                    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
                    Cuda 7' Fillet Knife

                    Dexter 12" Brisket Sword
                    Global
                    Shun
                    Wusthof
                    *******
                    Next Major Purchase
                    Lone Star Grillz 24 X 48 Offset

                  It's been decided. I am getting one. I've got a really busy month coming up. I feel like if I bought one now, I would not get anything done. But Come November......I will be entering the realm of the KBQ. #TOOLONGTOOWAIT
                  Last edited by Spinaker; October 4, 2015, 08:17 PM.

                  Comment


                  • smarkley
                    smarkley commented
                    Editing a comment
                    ya know when you compare the price to other similar cookers... the KBQ is really a good deal Spinaker

                  • Spinaker
                    Spinaker commented
                    Editing a comment
                    smarkley I though the same thing. I also want am offset. But the KBQ is cheaper especially with shipping. Plus they are so awesome. I will still get my offset one day but the KBQ is first inline. Looking forward to sourcing some logs!!!

                  • Ernest
                    Ernest commented
                    Editing a comment
                    Get it now and you'll probably have it delivered by November.

                Announcement

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                2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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