My KBQ C-60/SS- finally fired up!

[smokinfatties]

So I purchased the KBQ back in June. Between the time my order was placed and the time it shipped, I bought a new house and life turned from relaxing by the BBQ on the weekends to moving madness and renovations. I wanted to hold off on opening up the KBQ until I was somewhat settled in to the new place. One less greasy pit to move!

As everyone else has previously stated, unpacking the KBQ is a thing of beauty. Definitely boxed and packed up by an engineer!

I ended up buying the B&D alligator lopper and I think it turned out to be kind of a waste (and too much of a mess - make sure you chop up in dirt or the yard vs. the patio- lots of wood shavings!). I was able to find BBQ mini logs at Bass Pro Shops which is only 5 miles from my house that were mostly cut to an acceptable size. I also ended up making a trip to my favorite place to get wood (woodshed in orange county) where they were happy to cut their standard 14-18" logs in half. I used mainly hickory and threw a few chunks of cherry and apple in there for fun.

Maiden cook was some choice beef short ribs from Vons that were individually cut. Did those on Friday to do a test run for cooking 3 slabs and a prime rib for about 25 on Sunday. Individually cut ribs were done in about 4.5 hours. Slabs finished up in about 6.5 hours.

Overall, this thing did not disappoint! I did the ribs on 1/2 and 1/2 for the clean/dirty smoke ratio for both cooks and everyone loved the flavor! I did not spritz or add any water during the cook. I also did not wrap! Still very tender and moist. May try to spritz and wrap my next cook- 20lb SRF Wagyu Brisket!

Tending to the fire was actually pretty easy and fun, especially for a 6 hr cook. Not necessarily looking forward to an overnight brisket cook but we'll see.

As far as the downsides, I learned the hard way with the cleaning! The first go around I didn't put anything in the bottom to catch grease. Second time put a full size catering dish and that helped significantly! Next time I think i'l just use a disposable foil one and trash it, much easier!

I have all thermoworks gear, and none of the probes for the dot/chefalarm worked, so i just set it at the 230-270 mark and hoped for the best! In the manual, it says you can put an instant read where the return is to see the coolest temp in the pit. Mine was reading around 195 even with it set at 270. Everything was cooking just fine so I just left it to do it's thing!

Also, have any others with the KBQ messed around with the difference in temps from grates? I believe its hotter on the lower grates from what the manual said?

Overall, highly recommended!

[Spinaker]

Congrats on you inaugural cook! Those ribs look great man. Beautiful color.

I would say that the KBQ is hotter as you rise up in the cooking chamber. That is, the top rack is the hottest. I think it also gets the most air blown directly at it. As I have been using mine, I realize how much it preforms like a convention oven. This thing cooks faster than normal stick burners, without question. Especially if the weather is cold and the fan is running much more. I usually do ribs in 2 /12 to three hours. I don't bother with probes in the cooking chamber or the meat. I just put a cheap dial thermo through the corner of the KBQ and go from there. I usually run mine at an average of 265. Below is what I use on mine to check the temp. It gives you a pretty good idea of whats going on temp wise in the KBQ. It works just fine because the thermostat is really doing all of the work.

Also, using a drip pan to catch the grease is a must. If you don't, clean up can be a pain and who wants to have drip pans outside of the KBQ to catch grease dripping from the corners? I use stainless pans so I am not throwing away all that foil but they do work well too. I would recommend some stainless hotel service pans, they last forever and fit perfectly into the KBQ. Plus you'll be amazed how much you use them for other things, like dry brining or quickly thawing steaks in water.

Welcome to the KBQ Brotherhood. 👊🏻🔥🤘

[HawkerXP]

That is the temp probe that came in my (2008) performer and Ive got to say for a cheapo its pretty close to what I get from my two thermoworks units.

[Spinaker]

I agree. I check it every so often, and it always passes the water test.

[DSiewert]

Curious why put the thermometer in the top corner as you show, rather than using the thermometer port on the fan unit...

[smokinfatties]

Thanks Spinaker ! I do use the hotel service pans for a lot of things but all the grease was super messy to clean up. Soft scrub saved the day! I am kind of the same opinion on the temp, as long as the fan keeps it consistent I am not that concerned with the actual temp. Cheers!

[Spinaker]

smokinfatties Just wait until you get a brisket going in the KBQ. You will be amazed. I recommend doing a brisket as soon as you feel comfortable. The KBQ does an unbelievable job. Every single one that I have made has been gone in no time.

Then of course you have the fire box that you can cook stuff on while the box is smoking. That is always a really good time. Reverse seared steaks, loins and roasts are killer seared over the open fire. It kind of makes a bit of a mess, but its so awesome you won't care!!!

I am looking forward to seeing pictures and posts while you explore the possibilities. They are numerous.

Smoke on brother!!

[smokinfatties]

Spinaker now you've got me going with cooking on that firebox! since everything is SS do you remove the electrical portion with the fans and spray her down with a pressure washer? That's what I was thinking of doing.

Do you have any issues with ash on the long haul cooks? I havent checked how much the ash box fills up during cooks but i saw some ash on the lower damper when i was cleaning. And how do you usually run your vents? Have you noticed a difference in top/bottom open etc.?

[Spinaker]

smokinfatties
When I am doing stuff on the firebox, I simply put a Lodge grate over the top of the firebox. Keep everything in place you want the KBQ running to keep the fire going and to keep the flames pulled down.

When your done, remove the electrical portion. (I store it separately anyway) And then wash it down with soapy water if you want. I do it probably every other time. In the winter I never do, unless I take it to the carwash. Being in CA you won't have to worry about your hose freezing in -20 winter weather.

I have never had any issues with ash on long cooks. You won't either. The ash catcher is huge and you won't need to worry about it. I cooked all weekend on mine and emptied out the ash after each cook. Just because I like a clean cooker, not because it needed to be dumped. I have gone 15 hours with out the ash being a problem.

I usually run my vents at with the top closed and the bottom open. If I am doing wings or I want a smokey whole chicken I will go wide open with all of the vents. But if you go wide open, make sure that you leave the firebox cover on, otherwise you will suck cold air into the smoke box. Typically my rig has just the bottom damper open and the top one closed. Even with them all open though, you can't over smoke anything in the KBQ. Its that good. You defiantly notice a difference in smokiness but its never overpowering. And for shorter cooks, you want full smoke.

I hope this helps brother. Let me know if you have any other questions.

[smokinfatties]

awesome! Thanks and very helpful. I live right next to a Canyon and CA is all about wildfires right now so I am not trying to get my picture on the news... so the cover always stays on the fire box! For ribs I was doing half and half but I will go bottom vent only for the brisket. Stay tuned!

[Spinaker]

DSiewert I think this gives you a more accurate reading. The port on the fan has hot air blasted at the probe while its reading. When its in the corner, I think you get a better over all reading. Plus the thermometer stem on this on isn't long enough to have the dial clear the fan housing. Its just a guide and not really something I use to determine temps. The KBQ does that for me. This is more just so I know that the thermostat is doing it job and cooking in the acceptable range.

[Quailsroost Smokers]

smokinfatties Those look beautiful, great job !!