So rhequiem...
You are the very latest to announce your KBQ here in the ComfortablyNumb Roll Call.
This fine smoking machine of yours lines up at NUMBER 72 in our growing list of happy owners.
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This declaration signals us that we have a new KBQ Family/Club member!
We are ready to help you in whatever way we can with your smokes/cooks, and will give you our best advise and encouragement as needed. Welcome!
Call me Joel.
I will try to help you succeed with your next packer brisket.
Have learned some new stuff from Aaron Franklin's MasterClass.
I sent you a private message with my cell number.
I have a KBQ and you all are inspiring to start using it again! While I love my KBQ, I don't often find the time to watch a smoker all day and end up using my MAK's as the pellet poopers are so convenient.
Long time luker on the site so finally decided to chime in regarding my KBQ.
Made the purchase in 2018 after reading all posts. Very nice machine (never
had a smoker I could hose out after using!!)
Made a few mods: bought a cart (former Costco sample table), added wheels which make it
very easy to store when not in use, discovered my temp probes (Firebird 4 lead) can be
snaked thru the holes at each front corner. Also purchased the Alligator and log
splitter from Amazon. Here in Puget Sound only have access to alder, maple and apple.
Initial smoke was a pot roast--delicious! Next smoked a pork loin and a boston butt--both came out perfect. Been nailing ribs while building up to a brisket.
Thanks for all the excellent info from all the forum users!!
Love this smoker!!
I like your mod to the height!
Last edited by dirtman; December 17, 2019, 02:25 PM.
I've had one since 2015 and it's been a great tool to work with. Bill is awesome! I love the work he put into this design, the story, and the craftsmanship.
Attached Files
Last edited by danforth; December 17, 2019, 04:23 PM.
Dr. PepperHawkerXP So sorry for the delayed response. I'm rarely on here, obviously. It would be great to spend more time with you all though!
And what a terrible injustice that I posted those without captions! The top photo is a whole dry-aged skin-on pork loin with spatchcocked chicken below it (catching all the good juices). The bottom photo is herb stuffed and tied more like netted) boneless lamb shoulders.
You three already probably know that your machine is not only special, it also has the ability to produce meats that are in "Another Dimension" ​​​​​​​(At least in my world of cooking) >> Feel Free to ask any and all questions about your machine and smokes. We will try to help for sure. <<
We here at ComfortablyNumb's KBQ Roll Call welcome you all to the KBQ Family of smoking Dudes and Dudettes!
Ernest
I agree with hogdog6
It is... "Be-U-Tiff-Full!
So... this shiny new second machine of yours is #76 in this here KBQ Roll Call!
NOW, you can double up on those marvelous pix!
Congrats! Smoke On!
and... Smoke On!!
New to this club, have owned my KBQ since summer of 2017. The amount of compliments I get is amaizing. Our Christmas Prime Rib was unbeliveable, followed Meatheads recipe exactly as published. Great Goodness
Howdy Tom!
A BIG Welcome to our "KBQ Family" here at Amazing Ribs.
We are happy you have joined us and your special machine lines up at Number 77 in the ComfortablyNumbKBQRoll Call.
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With around 2-1/2 years of KBQ experience, I am sure that you have learned much about this incredible smoker!
Our large following has posted much info about the machine, the cooks, and results as well. NOTHING like it on the web!
Absolutely GREAT reading for KBQ owners without a doubt!
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Please do feel free to continue to show off your cooks like this amazing looking Prime Rib you smoked!
We seriously LUV it when someone shares photos, recipes, techniques, and tips from a cook/smoke.
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Also... be sure to check out the various KBQ subjects posted here in The Pit.
Our "Bragging" post alone is just over 100 pages long!
Other KBQ topics are available as well that cover maintenance, modifications, etc.
- HERE are Some Sweet > KBQ LINKS (to Check Out) 1) Comprehensive List of KBQ's(And the machine owners) 2)Bragging Rights Pages(KBQ Has Landed) 3) Maiden Voyage(1st Cook/Smokes) 4) Tradition(Coolie Photo Shoot)
Again, Welcome and... Smoke On!
Last edited by BBQ_Bill; December 27, 2019, 11:39 PM.
Reason: Added Some KBQ Links
SmokeyNate
Your announcing that you wish to be included in the ComfortablyNumbKBQRoll Call "opens" the arms of the KBQ Family in a hearty Welcome!
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We are here for you, and are happy to assist you in your incredible journey to Smokey Bliss!
Please ask any and all questions to guide your experiences into success after success.
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Please do take note of the available Links in the post above yours.
They are shortcuts to a very large amount of data regarding your wonderful KBQ machine.
- And now...
Your C-60 smoker is hereby registered as Number 78.
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Again, welcome sir, and... Smoke On!
Count me in! Just picked up a used KBQ from a forum member. It came with everything but the koozie (on order) and it has BBQ_Bill's door handle/removable door accessory and a 2" water/drippings tray at the bottom. In the picture below you can see the undesired excavations and resulting pond the dog so graciously maintains for me.
1 rack of ribs, 1 rack of Blasphemy Ribs spread over two cooking grates, and four chicken leg quarters seasoned with the Chicka Licka Bam Bam seasoning that came with my PK grill. Ribs are seasoned with Memphis Dust. Later, I'll be doing a pork butt seasoned with Salt Lick rub.
One problem I'm having: It is windy and the wind is hitting the right side full-on. The wood was burning too fast, flames were coming out of the left side of the firebox, and the temperature was staying a little low. I ended up making a windbreak out of thick aluminum foil and that has helped a lot.
I pulled the Blasphemy Ribs after 3 hours (I let them go longer due to the temp problems earlier). I basted them with a mix of Franklin's original and espresso sauces plus some Stubb's original. They are great! I temped the chicken when I pulled the ribs - temp was 177* so I quickly pulled them too. This is some of the juiciest, most tender chicken I have ever made. It is fall-off-the-bone tender and literally melted in my mouth.
Last edited by 58limited; February 29, 2020, 03:49 PM.
Welcome to the KBQ family. Our official statistician BBQ_Bill will be along to assign you a number when he has a chance, he's been quite busy of late. Meanwhile, enjoy the KBQ threads and show off your coozie at https://pitmaster.amazingribs.com/fo...-kbq-tradition
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