I am actually wanting Mr. Karau's latest KBQ-400 for James at JL Smokehouse.
Left a message for Bill and he said he is adding a "tweak" so I will wait for the latest and greatest.
Bill Karau is a VERY smart man and I don't want to rush him really.
Am sure it is gonna cost a "pretty penny" so we will see how much JL wants to spend
The video on Youtube was posted 31 March 2017.
It is where Bill and Ms Friedrich went over the attributes.
So he announced it the next day on April Fools Day huh?
How funny!
My wife was born April 1st, and I married her on that day saying "I am a fool for you baby!"
Well I recently had a financial development that upped my KBQ schedule planned for September. I did it! I got a call from Bill Karau tonight asking where I learned of the KBQ etc. Really cool to get a personal phone call from him as the inventor/owner etc. Needless to say I'm super excited!! It will ship tomorrow!
So a warmCONGRATS to you JakeT!
Your KBQ purchase gives you an honorary position in our growing KBQ Family/Club!
You sir, are entered as the owner of the 46th machine to be enrolled in ComfortablyNumb's KBQ Roll Call!
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WE here in the KBQ Family/Club are just a question away when you are in need of guidance in use, cleaning, etc.
Feel free to ask!
If we can't find the answers, we will go to "Higher Powers"!
- Smoke On!
Thank you @BBQ_Bill!! I'm sure I'll have plenty of questions.
To start it off right, I'll ask one now!
Locally there is a cooking food wood supplier. The wood comes in standard sized "splits" of various different woods. They sell it in 1.7 cubic feet bags. I can cut to a better size to fit into the firebox but do you think that will suffice or be too dry? Also, how many 18" splits per hour of cooking? (not sure if there is an answer to that question)
Going to hopefully make a trip out somewhere to stock up on wood!
ComfortablyNumb, that wasn’t clear, I was saying there were only a couple I saw with oak, which I’m totally ok with, the garbage wood I was referring to was people have all sorts of scrap wood like pine or old pallets. If I saw a load of post oak I’d snatch it up quick!
I checked the Sac and SF CL's, I saw plenty of oak and almond available. Two items you may want to put on your wish list are a cut off saw and a Kindling Cracker.
Miter saw to half them, Kindling Cracker to split them thinner. You're in business. If you use the miter saw, be really careful that the piece is set firmly on the table.
Agreed ComfortablyNumb.
Post Oak is the traditional smoking wood and produces a mild flavor.
The "King of Brisket" Aaron Franklin uses Post Oak almost exclusively.
- JakeTHERE is a Link to a thread that has a lot of great info regarding firewood for your KBQ.
JakeT I have used white Oak to smoke close to 100 packer briskets.
The "eaters" LUV it!
I switched to Mesquite, because the KBQ produces high quality blue smoke so "scary Mesquite" works great and is plentiful in my area.
Thanks for the link! If I had access to plentiful mesquite I’d be all over it. But like i said above I’m completely happy using oak I just didn’t happen to see much on the free section of craigslist!
JakeT
Staying with Craigslist, go to this Link and read HERE.
This system I am currently using really works well and I now have all of the wood I need, plus enough to keep JL Smokehouse in wood as well.
I just picked up 3.4 cu ft of Hickory, and 3.4 cu ft of Mesquite today. I have found both almond and oak locally I can go pick up for a good price, which would you guys recommend? I like a good strong smoke flavor btw.
Kindling cracker on order, and one hotel pan as well. I won't need a table saw as I have skilsaws. Any other essentials?
Got a chimney to start the charcoal for the starting fire? And good gloves? A Thermopen Air to drop into the cookbox from up top near the control box works really well for keeping track of the ambient temp.
JakeT upon eating my fair share of pellet smoked meats, I agree that the smoke flavor profile from a pellet machine is somewhat light when compared to most of the "stick burner" product I have consumed.
Also, with most stick burners, one can get ALL kinds of carried away with "heavy smokiness"
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There was a discussion here in "The Pit" regarding a Pit Member named ls1m (Mark) who purchased a KBQ.
This fellow is also quite fond of "stronger smoke flavor" profiles.
You might want to goHERE to read this discussion of his search for more a more intense KBQ smoke flavor.
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From what I recall, near the end of all of the discussion, the MAN himself, Mr. KBQ chimed in and stated that he believed that Mark was looking for the flavor of creosote.
(Mr. Karau's statement can be found HERE)
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I hope this is just the help you need to get that great smoky flavor you like!
So with all of this I say... Smoke On!
Last edited by BBQ_Bill; July 3, 2018, 09:28 PM.
Reason: Grammar Edit
JakeT
As is stated above, the KBQ is all stainless steel, with no paint.
From everything I know, the "virgin" KBQ needs nothing more than it needs every time it is used.
Fire it up, get it to temp, and put the product inside the cook chamber.
Stocked up on some wood, this should all last me quite a while! I got a quarter cord of Oak, and 3.4 cu. ft. of hickory and 3.4 of mesquite. I'm going to have to cut it all down to size as I use it, but I figure better to leave it in full splits so it doesn't get too too dried out. Due to arrive Saturday 7/7 by end of day.
Ribs, tri tip, and beans are on the menu for Sunday!
JakeT
Some KBQ's did NOT have the "corner-of-the-door" tweak or 'wow' in them to accommodate probe wires.
Mine all have this bending that Mr. Karau added.
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With brisket, I have stopped using probes inside the cook chambers.
Last edited by BBQ_Bill; July 8, 2018, 04:15 AM.
Reason: Added a composite photo for clarity
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