KBQ Karubecue

[dirtman]

I am getting ready to order a KBQ. I am not new to smokers and cook often but do not own a stick burner. My main smoker is a Mak 2 Star General pellet grill. Does anyone smoke their meat on the KBQ for the first 3-4 hours and move the meat over to an oven, pellet grill or similar to finish off? I have been spoiled by the Mak. It makes great bbq but I'm wanting to step up my game to the next level. I have read that meat doesn't take in additional smoke after the meat gets to around 140 degrees. Would the ending product be as good if finished on the pellet grill?

[CurlingDog]

Yes. Based on what i heard, the only reason to do so would be for convenience and not having to "tend" the wood fire longer, but some times... it's not a bad job to have if you have the time, a book, a cooler of beer and your favorite lawn chair. Sometimes it's not the destination, but the journey that is the reward.

[Ernest]

I don't buy that at 140 degrees smoke gates close. First of all smoke does not penetrate meat at all.
But yes you can finish your cooks in the oven. After all you're the boss of your kitchen.

Better yet, finish it on the MAK.

Flavor will be different, bark won't be same, as long as you are happy with your food, nobody should dictate how you finish your QUE!

You're making a very wise decision to get the KBQ . Your taste buds will never be the same!!

[Koy Schoppe]

I have certainly done that myself when the other factors are impacting the cook schedule (kids sports for example!) I will cook as long as I can on the KBQ, and then move to the Oven. I even did this with the PBC and the Weber+SnS when I didn't want to take any chances.

Now to be clear, it is a myth (one that I believed before joining the Pit!) that meat stops taking on smoke when it hits 140. More so, as bark forms and drys, it inhibits the adherence of smoke to the surface of the meat. http://amazingribs.com/tips_and_tech...n_of_wood.html Does meat stop taking on smoke?

There is a popular myth that at some point the meat stops taking on smoke. Sorry, but meat does not have doors that it shuts at some time during a cook. There is a lot of smoke moving through the cooking chamber although sometimes it is not very visible. If the surface is cold or wet, more of it sticks. Usually, late in the cook, the bark gets pretty warm and dry, and by then the coals are not producing a lot of smoke. Smoke bounces off warm dry surfaces so we are fooled into thinking the meat is somehow saturated with smoke. Throw on a log and baste the meat and it will start taking on smoke again. Just don't baste so often that you wash off the smoke and rub.

Other articles siting Dr. Blonder's research show that smoke rings only stop growing at 170 degrees.

[dirtman]

@Koye Shoppe I will try cooking to a few different temperatures. When I have a full day, I will certainly cook 100% on the KBQ. I love the KBQ and it does produce a very unique flavor profile.

[dirtman]

I cook over 1000 pounds of meat per year. The convenience of pellets and the programable timer allow me to cook much more often. The KBQ will primarily be used when I have all day to hang out and tend the Q. I was hoping that on my frequent longer cooks that I could hybrid cook by starting on the KBQ to enhance the smoke flavor and use the Mak's Pellet Boss to finish it off to the perfect temperature.

Interesting, thanks for sharing the article. Amazing Ribs website is where I have gained 90% of my cooking knowledge. I thought I had read it here somewhere but apparently not.

What type of woods are people using on their KBQ? I will try local orchards for wood. Alternatively, I found www.fruitwoodchunks.com as a source. Any other recommended places to order?

[smokinfatties]

dirtman where are you located? in CA there is a place called the woodshed, or online https://www.sharpegourmet.com/ but online i think you can only get chunks whixh may be a bit small for KBQ. I am very close to buying a KBQ!

[dirtman]

smokinfatties thanks for the tip. I live in Illinois. I have talked to several local orchards and should have a good source for Apple Wood.

[dirtman]

Max Good My first impression was cooking chicken breasts. The complexity of the smoke flavor was awesome. There is certainly room for the Mak as great BBQ beats excellent BBQ that you don't have time to make.

[oldsteve]

I use Oak and Almond because that's what is readily available in my area. On the KBQ site there is a handy chart listing all the best burning and coaling hardwoods. Stick with one of the recommended varieties and you'll save money in the long run.

[Mpryan]

Smokinfatties. I went to the Woodshed today.
I'm in oc

[RonB]

dirtman - Here's what I would do before spending the $$:
Cook 2 racks of ribs or butts or whatever in the Mak 2. Move one of them to the oven at 140* or 170* and then compare the finished product. It won't be a perfect test, but it should give you an idea of what to expect.

[Spinaker]

dirtman I use oak, ash, maple and cherry. These are all very good options for the KBQ. I don't use hickory or mesquite because it doesn't grow up here in Minnesota but if it did, I would use it. With the KBQ, I'm more concerned with what to cook than what wood to use. It burns so clean, that it doesn't really matter. (Within reason of course)

As for finishing in another cooker, I think you'll enjoy running the KBQ so much, you'll want to cook all the way. The bark and color you get from the KBQ is very unique and flavorful. Welcome to the brother hood.

Just an FYI~ here is a link to our KBQ discussion in the Pit, started by the Smoke Lord of the KBQ, Ernest , it has 30 pages of great info, and some BSing, and about everything KBQ. Link is below.

https://pitmaster.amazingribs.com/fo...q-~-has-landed

[Danjohnston949]

Spinaker, Can you Get a Whole Alaskan Brow Bear in that KBQ! Will it Fit in your Ruck Sack?😄😉🍻😄😉
From Fargo ND, Dan

[Spinaker]

Full grown? No. But maybe a suckeling cub. Danjohnston949 🐻

[dirtman]

Spinaker I certainly love the flavor profile of the KBQ. I have been using mostly Apple as I can source locally. I purchased some post oak and Mesquite from online but I have limited quantities. Yesterday I had to work. I ran home around 2 and put Babybacks on the Mak. Two hours later I fired up the KBQ and finished them there. They were my favorite ribs to date. I will cook a brisket the whole way on the KBQ someday when I have the whole day. I also plan on experimenting with sous vide with KBQ finish.

Ronb I assume you meant start on the KBQ for a few hours and finish one slab on the Mak and one in the oven?

[EdF]

I'm interested in the results of your combined KBQ/sous vide experiments.

[RonB]

Not what I meant dirtman . If you are considering finishing in the oven as stated in your original post, it might be helpful to see what the difference is between all the way in the Mak vs finishing in the oven since you already have the Mak. I am assuming that you don't normally wrap anyway. If you do, it makes no difference where the heat comes from - no flavors will penetrate the foil.
This experiment would be just to give an idea if there is a noticeable difference in flavor between the two methods. There should be the most difference between the Mak and oven vs the Mak and any other heat source. It won't help with the nuances of flavor between the KBQ and the Mak.
I have no interest in tending a fire all day, (or night... ), so the KBQ, even thought I'd love to try all wood, does not interest me a whole lot - just a little lot.