Hi all,
Just got my KBQ C-60/SS in yesterday and had it up and running in about 2 hours from the moment I arrived home to the boxes. Ran it for a couple hours to hopefully cook off any manufacturing residue then later in the night threw some fish on for a quick smoke.
Here's a question for you (and I'm going to reach out to Bill too): I used the clean (bottom) smoke for the fish and they came out like car exhaust. On disassembly/cleanup, the bottom ash/coal tray smelled like that too. I used Trader Joe's briquets and a chimney starter for the initial startup and apple wood for the main fuel. I had temp stable at around 180F.
Additionally, I threw on little ground beef (80/20) meatballs in before the fish on the dirty (upper) smoke just for fun and to begin getting a feel for cooking times/flavors, etc. Those were purely an experiment but didn't have that exhaust flavor at all.
Any ideas?
(sorry that isn't in chronological order)
Otherwise, this thing is awesome and so far all of the praise for Bill and its ease of operation are correct. Going to do some ribs this weekend and a brisket next weekend.
Just got my KBQ C-60/SS in yesterday and had it up and running in about 2 hours from the moment I arrived home to the boxes. Ran it for a couple hours to hopefully cook off any manufacturing residue then later in the night threw some fish on for a quick smoke.
Here's a question for you (and I'm going to reach out to Bill too): I used the clean (bottom) smoke for the fish and they came out like car exhaust. On disassembly/cleanup, the bottom ash/coal tray smelled like that too. I used Trader Joe's briquets and a chimney starter for the initial startup and apple wood for the main fuel. I had temp stable at around 180F.
Additionally, I threw on little ground beef (80/20) meatballs in before the fish on the dirty (upper) smoke just for fun and to begin getting a feel for cooking times/flavors, etc. Those were purely an experiment but didn't have that exhaust flavor at all.
Any ideas?
(sorry that isn't in chronological order)
Otherwise, this thing is awesome and so far all of the praise for Bill and its ease of operation are correct. Going to do some ribs this weekend and a brisket next weekend.
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