Kbq c60

[DSiewert]

Sounds like the Yoders have a very good reputation. But I'd add that you can take any vertical smoker, add a BBQ Guru to it and have hands off smoking. Started with the Guru on a 18" weber kettle (no good in the cold), then moved it to a Humphrey Battle Box (well insulated and well made). Doesn't matter if it's 100 or minus 20 outside (well, the warm-up duration is longer when it's cold out). Light a fire, let it come to temp, put the food in and you can forget it for 12 hours. There are lots of options for low-management smoking.

[KARB2014]

And so it begins tomorrow.

[gon4good20]

Such a nice touch that he throws that in. I am so proud of mine it's the only one I'll use to keep my beer cold now 😎

[KARB2014]

Haha its funny you say that, I've been using it non stop.

[badf00d]

KARB2014 - Awesome! What's your first cook going to be?

[KARB2014]

I have a whole chicken dry bringing right now and 10 whole wings. I'm debating if I'm going to use cherry or apple.

[fuzzydaddy]

KARB2014 nice shirt! Looking forward to hearing how your first cook went and seeing some photos. Congrats on the KBQ!

[badf00d]

It's a beer shirt.

[KARB2014]

Sorry guys I'm trying to post some pics but everytime I select a pic my browser crashes.

[martybartram]

I had the same issue with MS Edge yesterday, had to switch to Chrome

[KARB2014]

Sorry guys pictures are going to have to wait till Monday morning. Everything I try the site will not allow me to post pictures from my phone.

[Huskee]

Have you tried the camera icon with a mobile device?

[KARB2014]

Yes sir. That is how I always post pictures.

[KARB2014]

Alright Sorry guys the photos are a little out of order. Friday I put the first fire into belly and cooked a whole chicken and 10 whole wings. I rubbed the Whole bird with Weber roasted garlic and herb and the wings with kickin' chicken. I slowly rose the temp to give the Stainless a chance to get used to the heat, Then I turned the knob to max. The cooker would bounce between 298-315. I was using only cherry with both smoke selectors open. The chicken skin turned out nice and crispy. Saturday was last minute ribs. I thawed them in cold water for about and hour. Once they were thawed I rubbed them with salt MMD and I used Huskee 's trick of putting brown sugar on top. The ribs cooked up in about 3 hrs. (tooth pick slid right through) The cooker was cycling between 210-229. I was waiting for the Wife to get so I lowered the cycling point to 155-172 for about 1.5 hrs till she got home. Again I used cherry but also some Mulberry with both selectors open. They turned out great, a little sweet for me but the Wife and Kids enjoyed them. Now the only issue I'm having is that there is absolutely no smoke taste what so ever. Even my Wife who can be a little sensitive said " I thought you smoked this?". This was for both the chicken and ribs. The only thing I can think is it is because I used light fruit wood?

[Histrix]

Same place - hole in the control box that measures the exhaust temp.

[badf00d]

Wow. I've used fruit wood in combination with oak/maple, but I get plenty of smoke flavor on ribs (with only the clean smoke setting). They smell and taste amazing. I would send Bill Karau a message, as he probably has a good sense of what's going on.

[DSiewert]

The taste profile is much more delicate than most smokers because you don't have the creosote present. The wood type also plays less of a role because the smoke is cleaner. I've used the clean port most of the time, but never had no smoke flavor.

[dirtman]

KARB2014, first congrats!

I have not cooked wings or whole chicken but I have cooked lots of chicken breasts and they absorbed quite a bit of smoke. I would suggest on your next cook trying to set the knobs to dirty Dirty Top valve out bottom in. I would also try out other woods. I have not cooked with cherry wood. I have used mostly Apple, Hickory and Mesquite. I find most items to have a very unique smoke flavor different but IMO better.

Mesquite isn't native in southern IL but I was able to find some online. I highly recommend giving it a shot as the flavor profile is excellent and it is many many kbq'ers favorite wood.

[KARB2014]

Thank you for the suggestions. I have some questions about using only the top selector. Would you still use the lid? I notice that once the lid is on it will smoke white, would this be to much bad smoke? Also just using the top selector doesn't that defeat the technology of a clean burn?

[dirtman]

Yes, the lid helps to retain heat to help wood burn less wood. Copy of directions from owners manual attached.

[KARB2014]

Alright Thank You, I was using lid, I think I will try some chicken again using only the top selector.

[KARB2014]

Well tonight I finally got to taste the real KBQ taste. I made some sausage and used the same Cherry but this time I used the "dirty" smoke. Wow the smoke flavor profile was amazing. It was a little sweet and smokey but not over powering at all.

[badf00d]

Glad to hear it. How long was the cook? Pictures?

[KARB2014]

Well tonight I finally got to taste the real KBQ taste. I made some sausage and used the same Cherry but this time I used the "dirty" smoke. Wow the smoke flavor profile was amazing. It was a little sweet and smokey but not over powering at all.

[DSiewert]

Did you use the cap on the burn chamber? I usually don't, but you had asked about it earlier.

[KARB2014]

badf00d Well I really wanted to KBQ something and I had that sausage frozen so I used that. I put it in frozen and had the KBQ right at 215. I cooked it for about 45mins. Then I cranked it up to about 280 for 10 mins to crisp the casings. I wasn't able to get any pictures, the Wife was at work and it was my 3 yr old and 2 yr old and myself. Once the food is done they want to eat right away hahaha.

[KARB2014]

DSiewert Yes I did. I was originally thinking that it would give me bad smoke because it would starve the fire. But then after sitting any thinking about it #1 it doesn't seal it off and #2 once the draft fan kicks on it's sucking air in throgh the side up through the coals and into the fire. I was getting a nice light blue too a vary faint smoke coming out of the draft fan exhaust.