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KBQ Roll Call

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  • kmuoio
    Club Member
    • Jul 2017
    • 19

    #31
    My first smoke and these are the first logs loaded into the KBQ. Fruita Wood Post Oak 3x6 mini-splits (which were just too small IMHO). I'll be looking for a local wood source. I've got a bunch of questions - rather than bore everybody with newbie questions, can someone PM me? Thanks!

    Click image for larger version  Name:	20170909_121530.jpg Views:	1 Size:	2.24 MB ID:	377505
    Last edited by kmuoio; September 9, 2017, 03:56 PM.

    Comment


    • Spinaker
      Spinaker commented
      Editing a comment
      You should share your questions with the group!! We love discussion, that is why we are all here. This is how we all learn from each other. It is never a bore.

    • lostclusters
      lostclusters commented
      Editing a comment
      Plenty of n00bs here, myself included. I might learn something.

    • hoovarmin
      hoovarmin commented
      Editing a comment
      I second Spinaker. I don't have a KBQ, but would like to learn more. Your questions and the great answers from the good folks in the Pit would be very helpful to me.
  • BBQ_Bill
    Club Member
    • Jun 2017
    • 409
    • Phoenix, Arizona

    #32
    Howdy kmuoio!
    If you have my cell number in your Door Kit instructions still, give me a call.
    Will do what I can to help.
    -
    Better yet, go to this thread Here.
    Last edited by BBQ_Bill; September 10, 2017, 03:03 PM.

    Comment

    • kmuoio
      Club Member
      • Jul 2017
      • 19

      #33
      lostclusters, BBQ_Bill, and Spinaker - thanks for the response.

      Cooked 2 racks of ribs and overall they were dry. A couple of the fattier pieces were excellent. I cooked the ribs to internal temperature of 190 - which is what I have been doing on my gas grill. Ribs cooked so much faster than expected - just under 4 hours - which is 2 hours less than usual!

      I did not use a water pan or spritz - could this have played a role? Which of these do you recommend or should I do both.

      All in all, I had a ton of fun with the KBQ and the neighbors were super curious about this contraption and what I was doing with it! I've got some general feedback for people considering the KBQ - having taken the plunge, I can provide my pros and cons from my "first time," not sure if this the right place to post or in "KBQ has landed."
      Last edited by kmuoio; September 10, 2017, 07:01 AM.

      Comment


      • BBQ_Bill
        BBQ_Bill commented
        Editing a comment
        I have started a new thread.
        KBQ - The "Maiden Voyage"
        I have posted my dry rib experience there.

      • lostclusters
        lostclusters commented
        Editing a comment
        The KBQ is a wood fired convection oven. Convection ovens cook faster than ovens which are not convection. Typically it is like cooking 25 degrees hotter than what the temps are.

      • BBQ_Bill
        BBQ_Bill commented
        Editing a comment
        Agreed lostclusters
    • ComfortablyNumb
      Club Member
      • May 2017
      • 3478
      • Northeast Washington
      • KBQ C-60
        PK360
        Thermoworks Smoke
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      #34
      kmuoio I suggest starting your own thread. We were curious about how many have a KBQ, so this thread was for that. 'KBQ has landed' is a great thread, but it is 81 pages and 1200 posts, going back to find a conversation in it can take a lot of searching.

      Comment

      • BBQ_Bill
        Club Member
        • Jun 2017
        • 409
        • Phoenix, Arizona

        #35
        So ComfortablyNumb my fellow smoking friend, we are currently in this Roll Call of yours at 27 KBQ's.
        Not too shabby!

        Comment

        • Smokin D
          Club Member
          • Nov 2016
          • 62

          #36
          This KBQ is not new to here, but new to me. Just letting her stretch her legs and work on a porterhouse.
          Cheers
          Click image for larger version

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          Comment


          • BBQ_Bill
            BBQ_Bill commented
            Editing a comment
            Thank you for your purchase of my KBQ Door Kit Smokin D!
            You are my 24th customer!
        • BBQ_Bill
          Club Member
          • Jun 2017
          • 409
          • Phoenix, Arizona

          #37
          The purchase of this nearly new and hardly used machine has shown up here, and places this Roll Call at machine # 28.
          As far as I can tell, it never made this Roll Call.
          Smoke On Smokin' D!

          Comment

          • JimLinebarger
            Club Member
            • Jun 2017
            • 907
            • Spokane Valley, Wa.
            • Grills/Smokers
              Blaze 32" 4-Burner Gas Grill w/infrared rear rotisserie burner
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              About me
              Name: Jim
              Nick name: Bear
              Location: Spokane Valley, Wa.
              Born at a very young age at Egland AFB, Ft. Walton Beach, FL.

              USAF vet, ECM (F4 & B52)/B52 Crew Chief, Computer Systems NCO, disabled
              Former Computer Tech/Admin
              Campus Manager/Lead Tech/Tech (IT) for The Kemtah Group contracted to Intel, Rio Rancho, NM.
              Short Term Missionary to the Marshall Islands with MAPS of DFM of AOG

            #38
            If I may, not a KBQ owner but very interested, would like to ask a question. How much wood does it go thru per hour (lbs) from your experiences. Their website states 2-4 lbs per hour. Reason is I don't have access to lots of wood choices here in WA without purchasing chunks from sites like Vaughn Wood Products. I do have some maple and birch (birch burns very fast) and some cherry. Maple seems to be a little strong as chunk wood but not as bad when used as stick burner. But once the wood is gone, it's gone. Been looking for years for local wood supplier. I like oak, alder, hickory, cherry and apple better than maple. It could get very expensive having to order wood chunks. I really like the concept of the KBQ and I know I like straight wood flavor more than charcoal briquettes. Can you use lump charcoal along with some other real wood chunks? (sorry, more than 1 question...)

            Comment


            • Histrix
              Histrix commented
              Editing a comment
              In case you haven't seen it - take a look at this page on the KBQ site - http://www.kbq.us/wood-selection/

              Maple, birch, and cherry would be fine for use with a KBQ.

            • EdF
              EdF commented
              Editing a comment
              For something like spares (~4 hours), I find I go through 8-10 pieces of oak splits at the recommended size. It's really pretty thrifty. I do the usual 1/2 chimney lump base, followed by splits.
          • ComfortablyNumb
            Club Member
            • May 2017
            • 3478
            • Northeast Washington
            • KBQ C-60
              PK360
              Thermoworks Smoke
              Thermoworks Thermopop
              Thermoworks Dot

            #39
            What part of WA do you live? Fruitwood is abundant from the orchards. I got trailer loads for $150 in Omak. Check CL, I saw free maple and oak on the coast. Also saw cords of oak available.

            Comment


            • JimLinebarger
              JimLinebarger commented
              Editing a comment
              East side. We do have some orchards so I will look into that. But really want oak, alder and hickory. Seems like those are on middle and west side more. I have checked CL and the oak they sell on this side has drawers. Occasionally I see maple.

            • ComfortablyNumb
              ComfortablyNumb commented
              Editing a comment
              I'm about 100 miles north of Spokane if you'd like to see the KBQ in action. Well, once we get a little more moisture....
          • ComfortablyNumb
            Club Member
            • May 2017
            • 3478
            • Northeast Washington
            • KBQ C-60
              PK360
              Thermoworks Smoke
              Thermoworks Thermopop
              Thermoworks Dot

            #40
            Chunks aren't recommended. Lump to get the wood burning, then stick. BTW there is a used once KBQ in Seattle for $1200.

            Comment

            • Spinaker
              Moderator
              • Nov 2014
              • 10960
              • Land of Tonka
              • John "J R"
                Instagram: JRBowlsby
                Smokin' Hound Que
                Minnesota/ United States of America

                ********************************************
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                Dexter (Beagle mix)
                Kinnick (American Foxhound)
                ************************

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                Kamado Joe Jr. (Black)
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                Weber Spirit Gasser
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                ********************************
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                FOGO Priemium Lump Charcoal
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                Apple, Cherry & Oak Log splits for the C-60
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                Cuda 7' Fillet Knife

                Dexter 12" Brisket Sword
                Global
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              #41
              JimLinebarger

              The KBQ does go through wood. I don't know if it is any faster than a normal stick burner. But I would say that it is closer to the 4 lb range. Personally, I don't think ordering smoking wood from Fruita or Vaughn for stick burners makes good financial sense. (Unless it really doesn't matter to you.) I own a KBQ because I have wood readily available. If I had to order in cords of wood to feed it. It would not own one. This is the case with any stick burner I would own. Stick burners use a lot of wood when compared with other cookers. There is really no way around it.
              You could use lump in the KBQ but you would not get any flavor out of it, and to add chunks would not give you the full flavor you are looking for when buying a KBQ. Most lump has very little flavor especially when the heat is being delivered indirectly, like the KBQ.

              Comment


              • JimLinebarger
                JimLinebarger commented
                Editing a comment
                Thank you. Because of the wood issue, KBQ and stick burners seem to be out of reach until I can find a local wood source. I was thinking that using lump would work but would not give the results that the KBQ is really good for. So I may just need to get a pellet grill instead. I do like my PBC but I miss the all wood flavor.
            • ComfortablyNumb
              Club Member
              • May 2017
              • 3478
              • Northeast Washington
              • KBQ C-60
                PK360
                Thermoworks Smoke
                Thermoworks Thermopop
                Thermoworks Dot

              #42
              Originally posted by Spinaker View Post
              JimLinebarger

              The KBQ does go through wood. I don't know if it is any faster than a normal stick burner. But I would say that it is closer to the 4 lb range. Personally, I don't think ordering smoking wood from Fruita or Vaughn for stick burners makes good financial sense. (Unless it really doesn't matter to you.) I own a KBQ because I have wood readily available. If I had to order in cords of wood to feed it. It would not own one. This is the case with any stick burner I would own. Stick burners use a lot of wood when compared with other cookers. There is really no way around it.
              You could use lump in the KBQ but you would not get any flavor out of it, and to add chunks would not give you the full flavor you are looking for when buying a KBQ. Most lump has very little flavor especially when the heat is being delivered indirectly, like the KBQ.
              I'm going to have to respectfully disagree with this. First off, if only people who had a supply of wood that they don't have to lay out cash for bought KBQs Bill would have stopped making them a long time ago. Even if you do have all the wood you need on property, it still takes time, sweat, and tools (that cost money) to harvest. I'll agree on the Fruita or Vaughn, however buying a cord of local wood shouldn't be a deal breaker. You estimated the KBQ burns 4lbs. an hour. A cord weighs 2 tonnes so that would give you about 500 hours of burn time. A cord ranges from $150 to $250, which at the high end translate to fifty cents an hour, assuming I've done all the math correctly. If you can afford a KBQ you should be able to afford that. No matter how you get cut it, all fuel sources will cost you money, charcoal, pellets, or propane. And if you want wood smoke with them you have to buy chips or chunks, much more expensive per pound than cord price. Then there is a factor that money can't buy, cooking on the purist form of heat, the mesmerising flame (I mean really, who finds a pile of white ash or blue flame mesmerising?) and the flavour of the smoke. Yes, stick burners use a lot of wood compared to other cookers, but they use less charcoal, gas, or pellets......

              Comment


              • Histrix
                Histrix commented
                Editing a comment
                I'm betting most of us KBQ owners have to buy their firewood by the cord or fraction of a cord. Living in the 'burbs I don't own acres of property full of trees that I can cull.
            • Spinaker
              Moderator
              • Nov 2014
              • 10960
              • Land of Tonka
              • John "J R"
                Instagram: JRBowlsby
                Smokin' Hound Que
                Minnesota/ United States of America

                ********************************************
                Assistants
                Dexter (Beagle mix)
                Kinnick (American Foxhound)
                ************************

                Grills/Smokers/Fryers
                Big Green Egg (Large) X3
                Blackstone 36" Outdoor Griddle 4-Burner

                Karubeque C-60
                Kamado Joe Jr. (Black)
                Lodge L410 Hibachi
                Pit Barrel Cooker
                Pit Barrel Cooker 2.0
                R&V Works FF2-R-ST 4-Gallon Fryer

                Weber Spirit Gasser
                ******************.
                Thermometers
                FireBoard (Base Package)
                Thermoworks ThermaPen (Red)
                Thermoworks MK4 (Orange)
                **************

                Accessories
                Big Green Egg Plate Setter
                Benzomatic TS4000 Torch X 2
                Benzomatic TS800 High Temp Torch X 2

                Bayou Classic 44 qt Stainless Stock Pot
                Bayou Classic 35K BTU Burner

                Digi Q DX2 (Medium Pit Viper Fan)
                Dragon VT 2-23 C Torch
                Eggspander Kit X2
                Field Skillet No. 8,10,12

                Finex Cat Iron Line
                FireBoard Drive
                Lots and Lots of Griswold Cast Iron
                Grill Grates
                Joule Water Circulator
                KBQ Fire Grate

                Kick Ash Basket (KAB) X4
                Lots of Lodge Cast Iron
                Husky 6 Drawer BBQ Equipment Cabinet
                Large Vortex
                Marlin 1894 .44 Magnum
                Marquette Castings No. 13 (First Run)
                Smithey No. 12
                Smokeware Chimney Cap X 3
                Stargazer No.10, 12
                Tool Wizard BBQ Tongs
                Univex Duro 10" Meat Slicer
                ********************************
                Fuel
                FOGO Priemium Lump Charcoal
                Kingsford Blue and White
                Rockwood Lump Charcoal
                Apple, Cherry & Oak Log splits for the C-60
                **************************

                Cutlery
                Buck 119 Special
                Cuda 7' Fillet Knife

                Dexter 12" Brisket Sword
                Global
                Shun
                Wusthof
                *******
                Next Major Purchase
                Lone Star Grillz 24 X 48 Offset

              #43
              ComfortablyNumb This is why I mentioned Fruita or Vaughn, not local suppliers. Having a local supplier would mean that you have a wood supply readily available. It would appear from his post, that Jim does not. I know we have some members in Colorado, as well, who have had trouble finding local suppliers of oak, cherry, hickory etc in there area. He mentions that he has been looking for years for a wood suppler in WA, with no luck.
              What I was trying to say was, ordering wood as he did, is not an economical way to burn wood in the KBQ. Especially since he was considering burning only lump or wood chunks as fuel. I would agree, most of us find local suppliers and a minority of us cut our own. I did not want him buying a KBQ thinking he could feed it with lump and chunks of wood or be able to economically buy wood, in bulk, from these online retailers.
              You are correct, all cookers do cost money to run, of course they do. The reason you buy your wood from a local supplier is because it is cheaper than buying from a Vaughn or a Fruita. If you don't have a local supplier and you own a KBQ, what are your options? These online stores are all there is. I did not want him getting into a situation where he owned a KBQ and it was going to be really expensive to run. That is the point I was trying to make here.

              Comment

              • JimLinebarger
                Club Member
                • Jun 2017
                • 907
                • Spokane Valley, Wa.
                • Grills/Smokers
                  Blaze 32" 4-Burner Gas Grill w/infrared rear rotisserie burner
                  Weber Jumbo Joe
                  Weber 22" Master-Touch Kettle
                  Pit Barrel Cooker
                  Great Outdoors Smoky Mountain Series 36" Vertical Gas Smoker
                  Traeger Timberline 850

                  Thermometers
                  Thermoworks Smoke
                  Maverick ET-733
                  Thermapen Mk4, Red

                  Sous Vide
                  Anova Culinary Sous Vide Precision Cooker, Bluetooth, 800W
                  Anova Precision Cooker Insulated Container
                  Lipavi C15 container and lid
                  Lipavi L15 Rack

                  Accessories
                  SNS
                  BBQ Guru DigiQ (for PBC and 22" Weber Kettle)
                  BBQ Dragon
                  BBQ Dragon Grill Table for 22" Weber Kettle
                  Fire Butler (for Weber 22")
                  Grill Grates for Jumbo Joe and Blaze grill
                  Hovergrill

                  About me
                  Name: Jim
                  Nick name: Bear
                  Location: Spokane Valley, Wa.
                  Born at a very young age at Egland AFB, Ft. Walton Beach, FL.

                  USAF vet, ECM (F4 & B52)/B52 Crew Chief, Computer Systems NCO, disabled
                  Former Computer Tech/Admin
                  Campus Manager/Lead Tech/Tech (IT) for The Kemtah Group contracted to Intel, Rio Rancho, NM.
                  Short Term Missionary to the Marshall Islands with MAPS of DFM of AOG

                #44
                Thank you all for your input and information. I was afraid to ask this question on this thread because it might get hijacked. That was not my intention so I apologize for that. It was just a chance for me to ask the many owners of the KBQ. There are other factors involved with me when it comes to my next cooker. Again thank you for your help.

                Comment

                • ComfortablyNumb
                  Club Member
                  • May 2017
                  • 3478
                  • Northeast Washington
                  • KBQ C-60
                    PK360
                    Thermoworks Smoke
                    Thermoworks Thermopop
                    Thermoworks Dot

                  #45
                  Spinaker Perhaps I misunderstood you. I was under the impression wood from Fruita came in small boxes up to 50lbs, not cords. I am not aware cords can be purchased online. Did you mean when you said, "If I had to order in cords of wood to feed it. It would not own one" ordering 40 boxes from Fruita? If so, then I agree with you, that would make a cord $6400. I see in JimLinebarger profile he lives in Spokane Valley, that is 110 miles from where I live. I purchased this wood 120 miles from where I live. It appears this thread is already hijacked, so we may as continue on and ask 'What is local?' People who live in cities tend to view local as to what can be had within a five block radius. (Yes, that is sarcasm, but you get the point.) People who live in the country view anything within 500 miles as local. For example, I drive 110 miles to shop at Costco and to work just down the street from JimLinebarger If I want to go to a professional sports game or major concert, I have to drive 340 miles. I wouldn't, I don't value attending a sports event or concert enough to do so, however I have neighbours that do. Which brings us to the next question, 'How much do you value something?' Us humans will do what every necessary to do the things we really want. I have a handmade leather case, paid $400 for it. A friend admired it and asked about it. When I answered his question as to cost he replied he couldn't afford that much. Later he took a trip to Hawaii. So really, could he not afford the case, or did he value a trip to Hawaii more? Myself, I have no use for a trip to Hawaii, I'd rather have the case, a KBQ, and make a 120 mile trip to the vast fruit orchards in WA state. For the cost of a trip to Hawaii, I could make another 340 mile trip and get some oak, which something I may do anyway.

                  Bottom line, which I believe we can all agree upon is, before purchasing a KBQ have a wood source lined up. Even if you are Bill Gates and order from Fruita.

                  I was going to end there, but I began wondering about pellets. So I looked up online, Home Depot sells them for $19 per 20 pound bag. That would make two tonnes, the weight of a cord of hardwood, $3800. They burn about half a pound an hour So that is 2000 hours of burn time. Same amount of burn time in a KBQ would be four cords, and at the high end of $250 a cord that would be $1000. So if I lived in Spokane Valley, the question would be could I make four trips to Okanogan (about 150 miles) for $2800? Or 140 miles to Burbank?
                  Last edited by ComfortablyNumb; September 20, 2017, 02:50 AM.

                  Comment


                  • Spinaker
                    Spinaker commented
                    Editing a comment
                    I was referring to "cords" from Fruita kind of tongue and cheek, I was really wasn't expecting to have it taken seriously. He was buying from them so that is what I used to make the point. Even if they did offer it by the cord it would be crazy to buy it from them.

                  • Spinaker
                    Spinaker commented
                    Editing a comment
                    Personally, the reason I cut my own wood is, I don't want to have worry about ordering wood, driving to get it, what the moisture is, if I am getting ripped off or worry about what I am getting.

                  • BBQ_Bill
                    BBQ_Bill commented
                    Editing a comment
                    YOU are a Blessed man Spinaker

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                grill grates
                GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

                Click here for more about what makes these grates so special


                Is This Superb Charcoal Grill A Kamado Killer?

                PK 360 grill
                The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

                Click here to read our detailed review of the PK 360

                Click here to order directly and get an exclusive AmazingRibs.com deal


                Our Favorite Backyard Smoker

                kareubequ bbq smoker

                The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

                Click here for our review of this superb smoker


                Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

                masterbuilt gas smoker
                This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175? to 350?F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

                Click here to read our detailed review


                Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

                maverick PT55 thermometer
                A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

                Click here to read our complete review


                Track Up To Six Temperatures At Once

                Grilla pellet smoker
                FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

                Click here for our review of this unique device


                The Cool Kettle With The Hinged Hood We Always Wanted

                NK-22-Ck Grill
                Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

                Click here for more about what makes this grill special


                Finally, A Great Portable Pellet Smoker

                Green Mountain Davey Crockett Grill
                Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

                Click here to read our detailed review and to order