KBQ Fire

[BBQ_Bill]

Started smoking brisket on my maiden voyage in a brand new shiny KBQ on the 30th of October 2016.
My first cook was full packer briskets.
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YEARS GO BY... FOLLOWING INSTRUCTIONS.
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After recently watching a pod cast with Bill Karau as the guest, my whole KBQ "world" was flipped on its pea-pickin head. (That's me AND my 5 KBQ smokers)
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Now, I no longer use my KBQ as a smoker.
In fact, I no longer have any visable exhaust smoke...
SERIOUSLY! NO SMOKE!
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And yes, I am still using Mesquite wood splits, I just have no smoke coming out of my controller anymore.
NO clouds of smoke to upset my weird neighbor.
Woo hoo!
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My beef still barks up nicely too.
GREAT BARK!
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Basically, I have stopped doing BBQ like a ROOKIE and now understand for the past 7-1/2 years I have been trying to use my KBQ's like a Rookie does.
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NO MAS!
1) For beef I now run the smallest fire I can.
ONLY ENOUGH to get the cooking chamber temperatures needed.
2) I do NOT have a big roaring fire anymore, period.
(Aaron Franklin states, "You don't want a big roaring fire. You are not going to get much from that.")
3) No more wasting wood.
4) No more visable exhaust smoke.
5) My fire is visably the cleanest yet!
6) Top poppet ONLY the entire cook.
Yes, you read me right, I no longer worry about a thick coal bed, nor rat holes and if I DO use the bottom poppet, it is only to "jazz" my coals a bit.
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RESULTS:
World Class Bark Flavor.
Customers are literally freaking out!
(Jumping up and down, screaming, running in circles, laughing. Etc.)
BIG smiles!
Statement from my #1 customer...
Quote, "This beef rib is 7 times better than ever before!"
He smiled, shut his eyes, tilted his head back and was making "girly" noises as he chewed his 1st bite.
I told him, this is Angus beef, and it costs a bit more. He replied, "I don't care what price you want, I am buying!"
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So...
I highly suggest you not only watch the video, but CHEW and DON'T SWALLOW the information until you understand what Bill Karau stated in this Podcast!
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Fire and Water Podcast with Bill Karau on YouTube.
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[TripleB]

Thanks for posting Bill. I will most certainly check it out.

[ddevine]

Great to hear from you! Thanks for sharing the info!

[BillyBriskets]

That was fun to read. KBQ is my “when I make it” smoker

[Timbo54]

Good to see you post. Thanks for the info on the podcast, I will watch it and hopefully go back to using my KBQ.

[TripleB]

Bill. I watched the video (chewed the information) and reviewing your post, I have some questions. Not being disrespectful or argumentative, just for my own edification.

1. Now, I no longer use my KBQ as a smoker.
How are you using your KBQ if not for smoking? You're burning wood.

2. And yes, I am still using Mesquite wood splits, I just have no smoke coming out of my controller anymore.
Just because you can't see the smoke exhaust, does not mean that it's not there. You have to exhaust the heat. Do you mean that since your fire so much smaller, you have no visible smoke?

3. My fire is visibly the cleanest yet! Top poppet ONLY the entire cook.
I don't understand this. Top poppet only will give you dirtier smoke, since the smoke is not going through the coal bed. From the video, the top poppet was put in (for the guy in Brooklyn) so a heavier smoke flavor could be achieved.

4. I no longer worry about a thick coal bed, nor rat holes and if I DO use the bottom poppet, it is only to "jazz" my coals a bit.
Not sure what you mean by "rat holes". Do you mean looking down into the fire box you can see holes in the coal bed? What temp are you running your KBQ at for your beef? Lower temp, the autodraft fan runs less than if you had a higher temp.

5. You have 5 KBQ's? Do you have a brick and mortar establishment, food truck or weekend popup tent?

6. You are achieving great bark. Does it have a smokey flavor?

7. Do you put the lid on the firebox or not?

Thanks again for posting this video. I got a lot out of it. Look forward to your responses.

[BBQ_Bill]

All detailed answers are in a PM.
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Thanks for your questions.
BBQ Bill

[Sid P]

Hi Bill. Given that this thread has 335 views, why would you put answers to questions in a PM? Thanks.

[BBQ_Bill]

Howdy Sid P.
The detailed responses were for the detailed questions of the one individual.
The general responses were posted publicly just in case others might be wondering about the same thing.
Also, my declarations and beliefs can be quite controversial.
I have already "ruffled feathers" unintentionally and am TRYING to share my "eureka" without causing any more grief.
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Basically, there are a lot of KBQ owners that are happily still in the same "Rookie Boat" that I abandoned.

[BBQ_Bill]

The short and sweet answers for others that may want to know as well..
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1 and 2) Technically true. Burning Mesquite completely with no visable exhaust smoke, so in humor, I now call them my "Gassers."
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3) Also true... if you do NOT burn the smoke completely the top poppet can produce "dirty" bad creosote laden smoke.
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4) Uncovered coal grate holes are also known as Rat Holes.
My beef briskets start at 235°F center grate, 1" from meat edge.
The beef ribs start at 240°F, same as above.
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5) Yes... I am co-renting a brick and morter.
Own a food trailer, plus 6 smokers.
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6) No, I gave up on trying to get smoky flavor.
The smoke flavor is now a very distant concern.
This is due to the overwhelming umami flavor currently in the bark.
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7) Short answer, yes I use the lids. Stopped using the lid on my 1st KBQ only briefly back late in 2016.

Thank you for your questions.
I hope my discovery helps you in YOUR quest for the best.

BBQ Bill

[DennyWoo]

Thanks BBQ_Bill for posting this. I'll definitely check the podcast interview out. As a new KBQ owner, I'm grateful for any insights on this.

Quick questions: from your experience, should I do brisket fat cap up or down? Should I spritz or use a water pan?

[BBQ_Bill]

Howdy and thank you for your interest.
Short answer...
Fat cap down, towards the heat.
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If given a choice of either or, a spritz bottle filled with ACV.
Thanks again!

[klflowers]

I am currently hanging onto not buying a KBQ by a thread. This doesn't help. Maybe I'll get rid of a couple and just get this...

[BBQ_Bill]

Howdy klflowers.
I would like to tell you my story AND strongly endorse the C-60 model KBQ Smoker.
(Even though I do repeat myself a lot)
My wife says a WHOLE lot, but at 72 years of age, I am okay with not being as I was when I was 35 because if something is important to me, I try to make sure a lot of people know about it so when I am gone, they might even look back and say... wow, that dude was right! This stuff Rox!
So to continue...
After my very first cook which was whole packer briskets, (two, maybe three) I fell into a serious LUV for the KBQ.
My beginners "luck" was boldly showing in this very first KBQ cook of whole packer beef briskets.
What was odd to me, was that my very first cook stood out as the very best cook for quite awhile.
All eaters agreed that it was the bark on those 1st briskets that was SO outstanding.
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After a few cooks, it was time to cook once again, and I had expressed my disappointment in the loss of my beginners "luck."
My step-son had observed that I HAD used the lid on the firebox during my very first cook, but did NOT use it for the successive three or four cooks.
He shared this fact with me.
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Knowing that he was right, I fired the KBQ up and then when at temp, placed three packer briskets inside.
But... for THIS cook, I took a hammer to the lid!
Haha!
The reason I had stopped using the lid after the 1st cook was that it kept getting stuck.
The "massage" of the four flaps on the edge of the lid did it. After this repair, as it heated up and expanded, it was now easy to remove when hot... with no more prying upwards with the coal poking tool Karau had provided to tend to the fire and coals.
Woo hoo! (Happy guy was I)
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To my surprise, these next "lid-on" briskets had a bark that was normal, tasting just like the bark from the lid-less 2nd cook, and the 3rd cook and so on.
The bark from these cooks was pretty much all the same... normal tasting stuff.
Now to clarify...
The bark on the brisket in the second cook thru this one was similar to LMBBQ's bark, but each time it was only marginally better and not obviously better.
(FYI - LMBBQ was the number one BBQ restaurant in Arizona at that time)
Knowing that the bark on my very first cook produced was hands-down better than any bark tasted thus far,
I was pretty stumped and as a newbie, had no clue as to why. (Of course I missed the accolades from that 1st brisket bark as well and wanted that great beef jerky flavor back again)
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Now, not to lay out any confusion, the KBQ smoker, used as instructed produces a good tasty product.
If I wasn't convinced of this, why would I buy so many KBQ - C60's?
Answer...
It produced good stuff and I needed to keep up with the demand for smoked beef.
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Karau stated that he made this smoker for the "Everyman" who aspires to make GOOD BBQ."
He went on to say it was not built for the pitmaster, seeing as how this "experienced BBQ guru" could produce EXCELLENT BBQ in a 55-gallon drum.
(The above is my paraphrase from a Pod Cast with Bill Karau as the guest)
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Again, by following the instructions given, I have used my KBQs and produced an uncounted and unknown number of pounds of smoked beef over the years, selling the huge majority of it to my friends where I work. The BBQ meats were sold at near cost, and labor free.
This was most excellent training for me at low cost.
(Other than an incredible amount of time)
They luved it and bought it by the pound, weekend after weekend. I had to place a 2-pound limit on the sliced beef due to the long line of people and fearing I would run out before the last person in line got some.
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After over seven years of using my KBQs, I believe that I have now become that pitmaster. This is due to a revelation where I was shown how to produce EXCELLENT BBQ using the KBQ, but by using it in an unconventional manner.
It was revealed thru an accidental misunderstanding by my brother upon using my KBQ, but NOT according to standard instructions. After this, I listened to Bill Karau himself and unknown to him, he gave his endorsement to my revelation, explaining that super flavorful hydrocarbons found in BBQ smoke can essentially be cracked TOO far, and become too small.
(Basically by running high firebox temperatures)
I called him afterwards and thanked him for his candid and solid information in that interview.
It REALLY made some lights go on in my head!
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Bottom line is, I am sold on the KBQ smoker to be an excellent Rookie machine, producing good BBQ for the beginner on his/her journey into the land of BBQ.
However, it is also LIGHT YEARS ahead of me trying to use some 55-gallon drum to make excellent BBQ.
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I am currently using mine to produce EXCELLENT next-level, best of the best BBQ, and I thank my God for His blessings and for the revealing of this new firebox management technique.
'Nuff Said.
BBQ Bill

[klflowers]

I appreciate you Bill, but I really don't need this "encouragement". Maybe after I retire next year and I have time to tend it and source wood I'll look at it again. It is my dream pit. Right now i just don't have the time. I have to tell you though, this took enabling to a level not seen in the pit...

[BBQ_Bill]

Thanks again!
I sent you a PM.
Once you are ready, if I am still alive (a 2nd heart attack was a real eye-opener as to life and time left to share) I will give you details on the firebox mods.
BBQ Bill

[klflowers]

I will. Thanks Bill and I'm glad you pulled through

[Santamarina]

Great to have you back, BBQ_Bill! Thanks for sharing your ever increasing knowledge and experience with the KBQ!

[bobsimon613]

I have a used KBQ for sale located in Kansas City. Just don't use it as much as I should with 4 kids under 7! Looking to send it to a new home where it can get the love and use it deserves! Let me know if you are interested.

[STEbbq]

https://pitmaster.amazingribs.com/forum/for-sale-or-trade

[BBQ_Bill]

Howdy Bob Simon.
I am good with the four C-60's and one KBQ 400 plus another large carousel smoker I currently have.
The County Health Department wants them on a concrete pad, and I poured two but am simply out of room for adding more smokers.

However, if memory serves me correctly, there IS a place here in "the club" where sales of grills and smokers and such can be posted.
Don't know if you have already done that, but one of the channel moderators can surely direct you there if you have not posted it there for sale already.
Hope this helps...?
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KBQ's ARE excellent smokers as when used in the inverted flame mode they will totally eliminate Mr. Hyde creosote. (The bitter bad stuff)
It is an incredible smoker for "rookies" and can also make "other earthly" bark if the firebox is managed using low-temp flames.
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Hoping your KBQ finds a new home as KC is one of the BBQ Capitals for sure!

BBQ Bill