Ordered my own KBQ

[au4stree]

Emailed Bill K. earlier in the week to inquire about probable shipping times. He responded promptly that he’d have it out and to me most likely by Saturday. That was Monday. Well, my week got away from me and I ordered yesterday. It’s still gonna arrive on Saturday. This is already looking good.

[Sid P]

Bill’s customer service is amazing.

[barelfly]

As in tomorrow Saturday??? So you will be breaking that sucker in tomorrow night???

or Sunday at the latest!

[au4stree]

If all goes well, I hope to run a burn on it tomorrow. Probably Sunday after church too. 👍

[Santamarina]

Nice! The KBQ has been at the top of my wish list for years. One of these days I will get around to clicking that ORDER button. Until then…looking forward to cook pics from you!

[au4stree]

Assembly and burn in begins tomorrow. 👍👍

[bbqLuv]

get in quick before the porch pirates arrive.
Keep us posted on the break-in, and the first cook, and write a review.

[Sweaty Paul]

Looking forward to seeing your cooks!

[barelfly]

You mean after 2nd place showing you can’t get that going tonight I’d be to amped after placing like that and having those boxes sitting there!!

j/k! Can’t wait for tomorrow!

[58limited]

WooHoo! Enjoy, its one of the best cookers that I've got. I just added you to the KBQ roll call. https://pitmaster.amazingribs.com/fo...30#post1130230

[au4stree]

She’s put together and magnificent. Assembly was straightforward and simple. Did require assistance getting bolts in place being I’ve got a bum shoulder, but alas, it’s assembled. I did have one bump in the road through no fault of Bill or the KBQ team. UPS probably got a little rough with handling and one of my shelf assemblies was bents. I thought, this is not a big deal, channel locks and some finesse I can get this in shape but thought, I need to do this right. I reached (via email) out to Bill with pics, thinking he’ll respond Monday when he’s back at work. Nope, he responded in about 30 mins, ON A SUNDAY! He offered multiple options, one being to just bend it back in shape, so yeah, I got the green light and will be firing it up as soon as my son is done washing his mom’s car. She apparently gets preference above me sending KBQ on her initial fire up…..the nerve of some people. 🤪

[au4stree]

It means a lot to me the customer. So far, this thing is as advertised.

[au4stree]

Got her fired up. My curiosity was too much, I decided to see how much of a difference there is between top and bottom. Thus the onions and temp probes

[Draznnl]

Congrats on the new KBQ. Like everyone else, I look forward to seeing your cooks. Keep the pics coming please.

[au4stree]

And so it begins, son requested Memphis style dry ribs for his birthday meal. It’s a little early, family can’t make it down, so it’s just the 3 of us. One slab of St Louis style spares are in the cooker. So far so good. KBQ is holding temp, I’m trying not to over think the fuel set up (when to add, when to fluff coals, did I put too much on, not enough, too big a piece, not big enuf, etc). This is fun, I enjoy sitting out here tending this cooker.

My setup includes the KBQ, with a pan of water to also help catch drippings. I trimmed the 3.2lbs slab, removed the chain and membrane. Very light coating of olive oil and homemade Memphis dry rub, reserved some for serving. Using hickory splits, that was a fun job yesterday, dodging t-storms 🤨. Trying to run this beast around 250°F, but letting it do its thing, not trying to adjust or chase temps with the knob. The included Thermowoeks thermometer and my MEATER are about 10-15°off, which is expected given the temp swings designed in this cooker. I’ve opened the lower poppet, figured I would trust the designer, the book recommends long cooks be done with lower poppet open.


Will post some after product, but here we are pre-cook.

[au4stree]

2:30 hours in. I generally don’t like to peek, but I had to know what they look like.

[Sid P]

Mmmm.

[Spinaker]

Yes!!! You having fun yet?!😎

[au4stree]

Spinaker, this is a super fun cooker. I holds temp like a champ. Can’t wait until the next cook.

[au4stree]

Finished product. Being honest and transparent, they tasted great, but could’ve come off sooner, maybe 30-45 mins sooner. I was trying to “hold them” to time with everything else, silly move but no one complained. I’m learning the hot spots and think I’ll be moving meats around during cooks going forward. Bark was amazing, smoke ring was less than I wanted, but really who cares, taste and tug were on point. Nice bite mark, didn’t “fall off the bone” which is my goal on ribs.

To serve them, I dunk in a vinegar bath and sprinkle with reserved rub. Mine and my son’s favorite style of pork ribs.

[au4stree]

Sid P, yep, “dunk” is used loosely here. I make a 1:1 mixture of white vinegar to water bath, put in a sheet pan and then sprinkle with unused rub that I kept when I initially used on raw meat. That’s the Memphis dry rib style, no sauce, flavored with vinegar and dry rub.

[Sid P]

au4stree Thanks.

[au4stree]

Sid P, I will add. I used a commercial rub, the Meat Mitch as a "base" layer, very light with it. I ran out of Paprika for my homemade rub and was looking for some added color.

[kenrobin]

Well done & congratulations! Also good to hear about the great customer service that you received. A+ all around.

[fzxdoc]

Congrats on a successful first run on your brand spankin' new KBQ. That has got to be a fun cook, for sure. Let us know how your future cooks go, as you get more experience with your new BBQ toy.

Kathryn