KBQ is the weekend or a weekday better for you? Just call the main number?
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Tri-tip, corn and anaheim peppers KBQ style!
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.
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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.
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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!
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Charter Member
- Dec 2014
- 307
- Marco Island, FL
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Cookers:
KBQ C-60C
Stump's Baby
Pit Barrel Cooker
Weber Spirit propane
Vintage PK Grill
Gozney Roccbox propane/wood pizza oven
Frontgate portable infrared grill
Propane Lobster/Corn cooker
Magma Marine Kettle 2 Grill and Stove Party Size
Gadgets:
Looftlighter (original and wireless)
Weber charcoal chimney
Chimney of Insanity
BBQ Dragon
BBQ Guru Party Q
Flame Boss 500
GrillGrates for all grills
iGrill2 and iGrill mini
Backlit Thermapen
Infrared Thermometer
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)
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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.
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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?
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Moderator
- Nov 2014
- 13689
- Land of Tonka
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John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
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Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
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Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
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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
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Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
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Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
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Next Major Purchase
Lone Star Grillz 24 X 48 Offset
Originally posted by krish the fish View PostThis 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?
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Good thing about the table is, it folds up and stores in the garage, easily. Out of sight out of mind. krish the fish
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Mine just sit on the ground, although sometime the cables seem too short.
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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.
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Originally posted by krish the fish View PostThis 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?
EDIT: Forgot to add link: https://smile.amazon.com/L-Fine-Magn...ic+hooks&psc=1
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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.
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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.
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Originally posted by EdF View Postkrish 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.
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