KBQ Fire

[Zac Jones]

Amazing. Can't wait to try this out!

[Zac Jones]

After recently watching a pod cast with Bill Karau as the guest, my whole KBQ "world" was flipped on its pea-pickin head.

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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Bill thanks for sharing your newly discovered alternative cooking method!!!

I'd love to hear some more about your firebox mods and small fire / top vent only method -- I'm bringing out the KBQ again after a long hiatus for some dinosaur bones and would love to try a different approach.

I too ended up taking a hammer to my lid to keep it from sticking!

(3) My beef briskets start at 235°F center grate, 1" from meat edge.
The beef ribs start at 240°F, same as above.

I think I get it -- just calibrate the KBQ thermostat to kick the fan on when a second thermometer reads 235 for brisket or 240 for beef ribs 1" from the meat edge. Are you doing beef short ribs cut down to pairs or full racks of six?

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.

Nice! Can't wait to try this out!!!

7) Short answer, yes I use the lids. Stopped using the lid on my 1st KBQ only briefly back late in 2016.

Long answer on how you're using the lid with the smaller fire?

Another question --- How small are you cutting up your mesquite for this smaller fire? I have some pretty dry oak I'll be using but just to have an idea.

Any other tips for small fire management in the KBQ C-60? A picture is worth a thousand words ...

I really appreciate all your contributions to the forum and shared experience.

On a side note -- are you still selling the coiled handles? Mine are starting to show their age several years later and I'd like to order another pair if you're still making them. Thanks! Zac.