KBQ Owners - How long and how dirty do you smoke ribs?
I just got my KBQ on Thursday, and my first cook was amazing. BBQ Chicken thighs at 225 for a couple of hours with cherry wood on the clean setting. Pulled them at 170. They were full of flavor. Best I have ever had.
My next cook wasn't so great. I smoked baby backs for 2 hours at 250 (was trying for 225) on the KBQ with cherry (clean setting), then 2 hours foiled in the oven at 225. Overcooked, but the worst part was the complete lack of wood flavor. My neighbor was also disappointed.
So my first thoughts are to skip foiling and smoke for longer, but since there's convection going on in the KBQ, I thought I'd ask the Pit for some starting pointers
I just got my KBQ on Thursday, and my first cook was amazing. BBQ Chicken thighs at 225 for a couple of hours with cherry wood on the clean setting. Pulled them at 170. They were full of flavor. Best I have ever had.
My next cook wasn't so great. I smoked baby backs for 2 hours at 250 (was trying for 225) on the KBQ with cherry (clean setting), then 2 hours foiled in the oven at 225. Overcooked, but the worst part was the complete lack of wood flavor. My neighbor was also disappointed.
So my first thoughts are to skip foiling and smoke for longer, but since there's convection going on in the KBQ, I thought I'd ask the Pit for some starting pointers
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