Originally posted by Sid P
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How did the first cook go? I do love seeing a shiny new KBQ! -
It went great, thanks! My wife scored an $8/8# pork butt, so I smoked that I instead of doing a dry run. On Sunday night after sitting in the smoke all day it merely tasted really good, but the leftovers were AMAZING. The lack of charcoal really lets the wood and pork flavors shine!Originally posted by Spinaker View Post
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jhoskins Sid P BBQ_Bill used to sell these at cost. You would pull the pivot rod at the bottom of your KBQ door, cut it somewhere towards the middle with a metal saw, then slip this SS ferule on. The dimensions are 5/16" OD, and I think that reads 0.028" thick.
[Don't you love imperial units!! Worst thing Reagan ever did was to kill the move to metric. USA, USA! Would be a shame if our kids and grandkids had to move decimal points to do math, instead of 12 inches in a foot (and of course, divide the inch into sixteenths?) 3 feet in a yard, and 5280 feet in a mile. Sure easier than 10mm in a cm, 100 cm in a meter, 1000 meters in a km, etc. Oh, and what about ounces, lbs, quarts. And, 32 is freezing, 212 is boiling, vs 0 and 100 degrees Celsius! ]
Well, I've gone and distracted myself. Anyways, this mod makes cleaning much easier, since you can slide the ferrule to the side, remove the rod pieces, take off the door, and reach the inside with ease, as well as cleaning under the bottom of the door, where grease tends to run and hide.
Tell me that KBQ Bill Karue has included this mod in his new units??? One can hope!Attached FilesComment
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Why start them in the oven?
Start them in the cookbox with the upper valve open and finish them on the Sear Grid.
When cooking for many, reduce your controlbox's set point so that it is a Holding Oven while you Sear them.
Best steaks I have ever made are on the KBQ. -
Pee Wee Rouk Just thought I would be sure you have seen this use of your KBQ for searing.
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Looking Great and very tasty, thank for sharing.Comment
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I got one and it traveled all the way down to Ecuador. Since a I found this forum, all I do is read through all KBQ related posts haha I’m trying to shorten the learning curve as much as I can. So far it’s been a blast using it.
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BBQ_Bill has been busy (life, ya know) and doesn't have time to update the Roll Call anymore. I talked with ComfortablyNumb and he told me to go for it. Here is the updated roster of KBQ owners.
BBQ_Bill left off at #77, I'll take over with #78. Welcome to the KBQ family everyone!
So...
Here is the CURRENT list of KBQ owners who joined the KBQ Family/Club and their machine numbers as entered in ComfortablyNumb's KBQ Roll Call:
1) ComfortablyNumb
2) smokinfatties
3) Histrix
4) Ernest
5) gilroy97
6) BBQ_Bill
7) BBQ_Bill
8) lostclusters
9) hogdog6
10) JASON1973
11) badf00d
12) Baker Dan
13) carolts
14) Spinaker
15) SMOG MAN
16) OmegaDog12
17) Dale Case
18) SteveEd
19) johnnylighton
20) JGrana
21) krish the fish
22) Zac Jones
23) EdF
24) bbqncigars
25) burke54
26) Ericm
27) kmuoio
28) Smokin D
29) ArkieKBQ
30) Livermoron
31) ArtSob
32) maa180
33) Koy Schoppe
34) DuckinBBQ
35) SteinerBBQ
36) Lpatton
37) GileadA
38) Bellefonte Smoker
39) Timbo54
40) mduenke
41) overeasy
42) wine_junkie
43) Cutestory
44) Smocalypse
45) BBQ_Bill
46) JakeT
47) Greatplainsbrewer
48) Rfuilrez
49) Dr. Pepper
50) briancc
51) cabbot1
52) BBQ_Bill
53) goldp18
54) Larpaul
55) mrk
56) lkcyford
57) Ricardo
58) NGS
59) smokinbob
60) pitchfork_man
61) silver taco
62) Big John Tx
63) krampot
64) ST520
65) Dawgtired
66) SmokyMikeBBQ
67) SmokinTexas
68) frigate
69) scottingaround
70) Devil_Inside
71) pmillen
72) rhequiem
73) goskers
74) dirtman
75) danforth
76) Ernest
77) Gumby1
78. SmokeyNate
79. 58limited
80. EricMcGee
81. Joephoto
82. Tom Morton
83. Adventures
84. LiquidVTX
85. Skin13
86. vtkess02
87. timmur
88. Seth Hensel
89. TheCattleman
90. KenYz
91. Coconut Monkey
92. ddevine
93. Lcolson
94. Joey
95. stutz57
96. Ronaldf123
97. alabamamike
98. mountwashingtonmike
99. Pete914
100. SpeedmanWCC
101. Bruceski44
102. Red Strand Ribs
103. JCBBQ
104. jhyde2911
105. ttongue
106. TJewell
107. RickyG
108. Brick
109. @Killa J
110. pricejt75
111. @Xandrellas
112. jhoskins
113. Sid P
114. bbqFRVA1992
115. Chiller Phil
116. keef
117. ChaoticSqaure
118. glitchy
119. jjdbike
120. teamrider17
121. flepper
122. CALNZ
123. TCHoya
124. Red Strand Ribs
125. bchapman
126. whennen
127. jsvest
128. RayBecue
129. Taipan
130. AJR
131. cbritton
132. Rbar
133. cooperhud
134. Tombstoneman34
135. suhey26
136. Below Zero Smoker
137. eschmid2
138. TripleB
139. MattTheGR8
.Last edited by 58limited; January 31, 2024, 09:23 PM.Comment
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Welcome to the pit teamrider17 ! I added you to the KBQ list. -
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KBQ owner since December 2021Comment
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Just picked up lostclusters Probably going to be awhile before I can use it as I'm in the middle of remodeling both the inside AND outside. May have to run up to the family's property for a first trial run.Comment
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I've never caught a big black drum like that. It's not for lack of trying. I know it sounds crazy, but I've read the ribs are good barbecued, w/ barbecue sauce. I've also heard the tail sections can be wormy. I'm kind used to that from years of cod fishing... back when there were still cod to be had and you could keep them.Originally posted by jhyde2911 View Post
I'd sure love to hear a report on how that black drum came out.
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Is the KBQ a convection smoker which cuts cooking time. last weekend I set the temp to cycle between 213 to 250 degrees and smoked a brisket fat side down. After 5.5 hours it was at 172 degrees. This seemed fast, I pulled the brisket from the smoker and wrapped it in tallowed covered butcher paper and put it in an aluminum pan then in my oven at 250. I set my maverick temp to alarm when the brisket hit 203 degrees and put it in the brisket where the point meets the flat. At 203 degrees there was a lot of juices in the pan but it smelled great and probed tender. I then let it cool and my oven to cool also. After a few minutes when the brisket was down to 170 degrees I rewrapped the butcher paper and set my oven to its warm setting and let the brisket rest for 7.5 hours. The brisket probed at 156 degrees thoughout after the rest. When I cut into the brisket the point was perfect but in my opinion the flat seemed a bit dry. This was 20th brisket, my family said it was very good but I still can't seem to smoke a great brisket with the point and flat both tender moist barkey and smokey. I usually inject by brisket with Minors products like Myron
Mixon this time I didn't because I think that makes the brisket too pot roasty tasting. Harry So has videos that inject with beef tallow, wagu beef tallow, lard, and ghee, Harry So also likes to use Minors al jus as a binder. Harry also had a video that said to inject at 101.5 degrees the same temperature as cow for maximum tenderness with your injection liquid at 101.5 also. Chubs has a video that uses the foil boat as a wrap not butcher paper. I tried John Lewis dry rub this time : 8 parts black pepper, 3 parts both kosher salt and lowerys season salt, and 1 part garlic granules. I usually use Meatheads big bad beef rub but I wanted a Texas style rub. Now for some questions. Has anyone tried the tallow injection? Has anyone injected at 101.5 degrees? Has anyone emulsified tallow and beef broth with a stick blender and injected with that? Should I only inject the flat? Has anyone tried the foil boat wrap to preserve the bark? Has anyone held a smoked brisket in a suis vede bath to rest it? Is it better to finish a brisket in the oven or keep burning wood in the KBQ with the foil boat method? I would like to say that I love the KBQ and the complete control over the smoke profile using the poppet valves. I wish the on off cycling would be only ten degrees above or below my target temp. The only thing I haven't smoked is fish. Im afraid in might give the smoker a fishy smell. Still trying to get that consistent great elusive brisket but I have to say I'm really enjoying the road to brisket nirvana.
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Hi Teamrider
Im new to the KBQ and others here might be able to answer your questions better than me. I would recommend reading the entire Sticky thread started by Ernest. Lots of wisdom in there. Takes awhile to get through it but your KBQ experience will be elevated for sure (mine was).
From my experience so far:
1. yes the KBQ cooks way faster than other cookers
2. Start with the highest quality meat you can find as a heavily marbled flat will be juicier
3. I would try not wrapping in the KBQ as it’s unnecessary, with the convection taking you right through the stall anyway, and it more likely to end up pot roasty if you wrap (imo)
4. It’s pretty common to have a drier flat (fatty vs lean) and they do tend to finish at diff times so if it’s super important both are perfect, try separating them before cooking
5. I don’t ever inject I just make sure I’m cooking something with loads of fat content that will render
6. I don’t think you will need to boat it in the KBQ just run it naked for the entire cook. Boating is to speed up cook without losing bark. You don’t need to speed it up in Kbq and bark will be amazing.
7. Give a decent 2-4 hour rest wrapped in butcher paper and thrown in the cooler before serving, will help a touch.
8. The bark from KBQ I have had so far has been exceptional with little need for boat or even a spritz for that matter. But I’d be spritzing before I’d be boating for it tastes on KBQ.
Hope that helps let us know how it goes and posts some pics ! Maybe start a thread so it doesn’t go off topic in the roll call sticky.
cheers
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