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Does the KBQ come with holes to feed temperature probes through?
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Adventures it does not however I have a FireBoard and I purchased a pit temp probe that I had to drill a small hole to install. It works great. For meat temp there is enough room in the top corners of the door to feed in probes.
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Moderator
- Nov 2014
- 13678
- 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
There is that awesome KBQ/Mountain pics that you are famous for! You know I love those!
That chuck looks great too. I was meaning to get mine out again too, I have not cooked on it in over a month! That has got to be some kind of a crime.......right?
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What are your poppet settings these days?
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lostclusters haven't changed approach since day one. First hour when meat is cold, both poppers wide open. Second hour, top poppet closed.
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Ok, so I know its not the best picture or the time of year for turkey but I crave good smoked turkey a few times a year. This is my first KBQ turkey and I am loving the color and the crispy skin the KBQ produces. I just used a little Oakridge Secret Weapon and let the KBQ do its thing.
Also put on some pork belly on the KBQ for the first time as well. Turned out great. Each time I make bacon I am always amazed at how great it is using Meadhead’s recipe and the curing calculator. I am watching my carbs so for the first time I didn't include any sugar with the cure and it turned out just fine without it. That curing calculator is one of the best things on this site in my opinion. Thanks for all the hard work that went into creating it!
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What temp did you use for that Turkey and what were your poppet setting?
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My temps ran around 290 - 325 or so for about 4 hours. I bumped it up as high as it would go for the last 15-20 minutes. Bottom poppet was fully open and the top was about half the whole time. I probably could have left the top open as well and have been fine. lostclusters
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You think KBQ needs tending? Try the earthly regular offset. You have to keep an eye on the temp, tend to the fire, make sure smoke is clean.
KBQ, You just throw a log on and walk awayLast edited by Ernest; April 14, 2020, 11:05 PM.
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Have another Comp coming up next month. Did some practice ribs yesterday. I'm feeling pretty good about them.
I hope the judges like the KBQ smoke profile as much as me and the neighborhood tasters do. 🤞.
It's so fun to cook on.
We wanted to do backyard again but this comp wasn't doing backyard so we're signed up for pro.
Gotta practice brisket again soon.
The box was just a sample test and wouldn't qualify but that's all I had for this cook.
Last edited by hogdog6; July 15, 2020, 05:29 PM.
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As soon as I can find a cheap source of wood I am going to get one. I would hate to buy it and not be able to afford to run it. All the pictures look fantastic.
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What do you think of almond wood? Might be a dumb question, but how long can you store the wood before it becomes too old or dry to use? Any type of wood that you would not recommend? Thanks
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Hardwoods, not softwoods. Oak, hickory, maple, and pretty much any fruit wood. Googled almond, says it is similar to pecan. I'd use it. More important than time is how. Keep it off the ground, keep it covered, but not smothered. Start with a half or full cord, see how long it takes to go through it.
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ComfortablyNumb thanks for your help and suggestions
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Had a hankering for some beef shorties later in the day yesterday. Got these on at 3:30, decided to experiment with more of a hot & fast... 285ish. Oak and pecan wood. Just spritzed a few times with apple juice and woos, probe tender at 202, 7:15pm. Wrapped in pink butcher paper and rested in cooler for 30 minutes. Came out amazing!
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