texastweeter stick was Arturo Fuente. I have some Oliva G serie G and Serie V in my humidor.
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My thanks to all that contribute to this thread! I finally finished all 105 pages and feel like I learned a ton! I pulled the trigger this week and have one ordered. Should be here Monday! I am now trying to remember all of the accessories and mods that you all recommend to get started. I have a list below from the KBQ site. Am I missing anything? I think there was a tool box mentioned to keep the controller box protected during storage too.
Kill Switch
Cover
Winco 2.5 inch
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Moderator
- Nov 2014
- 13680
- 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
*******************************************.
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
Congrats and welcome to the KBQ family!
I think you have the bases covered. One thing you should get for sure is a kindling splitter. It makes things so much easier. Especially when you have regular sized logs that you need to cut down.
You should also get a grill mat or two. They are really handy for catching coals.
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Thanks for the tip Spinaker Kindling Cracker ordered! Pardon my ignorance here but how do you use the grill mat for coals??
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Just lay it down under the KBQ, it will catch any grease that leaks out and it will catch coals that might fall out of the fire box while you are stoking the fire. It is more of a precaution. I would also order more than one pan, I keep one under the front of the KBQ just in case some grease misses the drip pan inside. SmokeyNate
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Well it finally arrived! It took a couple of extra days since I missed the Fedex guy the first time around but I got it put together last night. As its been said many times the packaging was first class! It took me about 30 minutes or so to put together and most of that was spend on getting the back legs attached. I figure I will probably never see it this clean again. I just need to get my wood cut to size now. Looking forward to my fist cook. Probably will do a pork butt and maybe some ribs. That sear grid looks like it will come in handy!
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Last Sunday I smoked two racks of ribs. I got the ribs from BJ'S, same brand, in the same plastic bag as before. Last Saturday night when I opened the bag to trim them before putting on rub I was shocked. The ribs were already trimmed to competition style. That was a first.
The first ribs I smoked on KBQ without wrapping the Admiral said they were not sweet enough. Well, the batch of rub used on those ribs I had a problem grinding the Turbinado Sugar. My coffee grinder was not happy i.e. smoke coming out of it. So the Turbinado Sugar still had granules and not dust. As usual operator fault. This batch of rub I put small batches of sugar in the grinder till I got the amount I needed. The admiral was happy with the sweetness with theses ribs. Live and learn.
So everybody knows this happen.
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Moderator
- Nov 2014
- 13680
- Land of Tonka
-
John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
********************************************
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
*******************************************.
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
B&B 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
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No sauce and no wrap. Gotta let that smoke do the talking man. No need! I went at about 275 average. All 8 racks took about 4 hours. SmokeyNate
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Question for those of you who have smoked brisket in the KBQ, then Sous Vided. I've done it a couple of times with amazing results, but I tend to not write down recipes or times (dumb, I know). I've frozen it, then reheated in the SV, and just delicious. Anyway, if you've done it, what was your pull-temp from the KBQ, and then temp and time in the sous vide? I believe previously I pulled at 145ish internal, then did 150 on the SV for 36 hours. That's what I have going now... it's in the bath now with about 24 hours to go. By the way, it was a Wagyu brisket (really!) from Costco. I separated the flat and point after smoking and bagged them separately. I'm flying cross-country next week and bringing brisket and ribs for a business group of 16 I belong to. Thanks!
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UPDATE: I did it exactly as written above. Warmed the flat and point in a sous vide bath at 145 for an hour. Came out amazingly tender, competition quality. As usual with SV, not much of a smoke taste, just slight. Took the juices from the bag and reduced in a small pot... some say this doesn't turn out good, but it was awesome. Many commented it was the best brisket they've ever had.
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Before I start let me say two things. First I am not affiliated with the product below other than buying it. Second the Owners manual says, "BE CAREFUL IF USING DEGREASER ON YOUR CONTROL BOX - IT CAN RUN DOWN THE MOTOR SHAFTS AND DEGREASE THE BEARINGS, TOO.THAT WILL VOID THE WARRANTY."
After 34 hours of use the the fans and bottom of my control box had a fair build up a soot. I attacked the control box with Weiman Stainless steel wipes and a stainless steel wire brush and a stainless steel wire tooth brush. The liquid in the wipes is very thick and does not run. It took a little bit of time.
A better picture of the wipes.
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lostclusters thank you. I knew I was forgetting something. With the fans off I used alcohol. Also Mr. Clean has a product out for kitchen and stainless steel cleaning - FAIL
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Man, you must have some teeth to use a stainless steel tooth brush! I'm impressed!
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I think I'm going to order one of these bad boys! What's the door model you all have been talking about?
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I believe you are referring to the door mod that BBQ_Bill sells. It allows you to remove the door for cleaning.
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And handles that prop the door up so juices and grease stay in the cooker
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Howdy Tony and all...
Found a restaurant that had closed down about two years ago.
Decided to buy it and turn it into a BBQ "Hot Spot" in the area.
Been super busy with my full-time job as well as trying to plan all, bring in help, and work with the County Health, Air Quality, Fire Dept, etc...
Want to apologize in advance because at this time I am so slow in shipping out KBQ Door Kits.
I have seriously neglected this, but will try to somehow get it done.
Thank you all for your patience at this time.
Bill in Phoenix
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