KBQ - The "Maiden Voyage"

[BBQ_Bill]

I went to my local Home Depot and was looking for a hose for my Weed Burner.
(Burned a small hole in the hose somehow - being stupid actually)
So...
I'm a step behind you, as I was holding the chimney up and "Roaring" this monster torch under the chimney.
After a couple times, I thought... I need a burner to sit this thing on.
So I started looking for a good one.
Then, I simply started resting the chimney on my KBQ fire box to heat coals up for the next one, and so on and so forth.
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So just wood huh?
I kind of like that Rfuilrez

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Photos show it best.
Charcoal on left, wood on right.



​​​​​​​I LIKE! (A lot)
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UPDATE:
Forgot to mention that I am using LP Gas "Quick-Connect/Disconnect" fittings so that I can quickly and easily change back and forth from the Weed-burner (Searing Torch) to the burner/wood and charcoal lighter as shown above.

[Rfuilrez]

Yeah just wood. I didn’t have any lump when I first got my KBQ and just used wood the first time. Figured it’s easier than making sure I have lump. I’ll always have wood for it though.

[Rfuilrez]

BBQ_Bill

Im sure any of them will work fine. The specific one I have is this

King Kooker WKAF2B Low Pressure Burner with Orifice https://www.amazon.com/dp/B0047O3PSO

And this hose

KIBOW 0~20PSI High Pressure...
https://www.amazon.com/dp/B07BHD9YKP

[BBQ_Bill]

So I am looking at your photo, and am reading " BG-12 HOT"
I searched a bit and am thinking it is just the burner, with no base, right?

[Rfuilrez]

Yeah. I just set the burner on the ground and use 3 bricks to sit my chimney on. It may be easier if it’s a actual frier setup for some one who uses it a bunch, as you wouldn’t have to manually place the bricks and whatnot. But it works for me. And bricks are cheap compared to a frier base.

[BBQ_Bill]

Absolutely. The price for a burner, base, hose and regulator is way up there.

[BBQ_Bill]

I am sold my friend.
Just bought one like yours.
Went HERE
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Thanks for the info, as this will do a great job.
(Oh, and I have lots of spare bricks)

[Histrix]

Anyone that doesn't already have a lot of spare bricks or a spare regulator hose might want to get this one as it includes the burner/stand/regulator for just $30: https://www.academy.com/shop/pdp/out...ildCatid=27742

[Rfuilrez]

That’s a pretty good deal! Thanks for posting.

[BBQ_Bill]

Yeah, when I saw their prices, I looked them up in scam reports and BBB.
They have some good and some bad reports.
I went ahead and bought the burner.
Did not see the whole "enchilada" you found.
Great price indeed!

[Histrix]

Academy is a legit store. They're a chain store with lots of physical locations. None in my area tho but I have ordered a few things from their website and have never had a problem.

[BBQ_Bill]

Needing some advice from those who have smoked a whole turkey in their KBQ.
Thanksgiving and Christmas are right around the corner!

[EdF]

Guess your first decision will be whether you can fit it in spatchcocked, as that will be the fastest cook.

Let me back up - first you need to find out the expectations of your audience regarding format.

BTW, I have not done one in the KBQ yet.

[BBQ_Bill]

I spoke with KBQ
He recommended 325°F to 350°F.
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Don't try to put "Monster" birds in there he says if you are doing two at one time in each machine.
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Basically reinforced the fact that it will cook quicker due to the machine being a Convection Oven.
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Keep them towards the door...
and higher in the machine as it is cooler at the top and hotter at the bottom.
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Oil the surface.
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Pull at about 160°F as carryover will take it to 165°F.
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The legs and breast cook faster than the thigh?
Hmmm... hopefully he will chime in and get all this corrected...
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EIGHT smoked turkeys at one time would be a HOOT!

[Ricardo]

Well... technically speaking, that would be a "rafter" 🤓
Let us know how they turn out. I may give it a try too, but would have to be a small 🦃.

[BBQ_Bill]

UPDATE: My brother-in-law told me that he had a turkey in his smoker, so I took it easy and just ate this time instead of cooking.

[Rfuilrez]

Got my door pins version 2.0 done today. Haven’t had a chance to install them but I have high hopes they’ll work real nice.

[BBQ_Bill]

You Rock Rfuilrez!

[Ricardo]

BBQ_Bill

Thank you for starting and contributing to these discussions. I’ve got to tell you, I’m happy with the KBQ, still learning of course, but your posts and tangible way of sharing your experiences have added what I would call an accelerated appreciation for the KBQ, for these forums and the overall interest in participating in these discussions. I can tell you like to share your knowledge and I want you to know that we appreciate it big time.
Thank you,
Sincerely,
Ricardo

[BBQ_Bill]

So kind of you @Ricardo.
Thank you and hope this Thanksgiving time off is one where you are able to enjoy special time with family and friends.
You are most welcome in regards to the KBQ help, and yes, I am most happy when being able to share, whatever it may be.
It is my fun time.
Bill

[Rfuilrez]

BBQ_Bill

I got my door pins installed today. Bout to fire the KBQ up to do thanksgiving turkey. Was sick yesterday so we postponed it. I believe we got a winning design here.







I also made myself a kindling cracker. I like the idea but I wasn’t about to pay $80 or whatever for the small one. I had the wedge. Drilled and tapped a 1/2-13 hole in the bottom. Scrap plate of steel from work. It works for me!

[Rfuilrez]

HawkerXP lock washers actually are useless. They actually provide no benefit.

If they end up working great (which after yesterday’s turkey cook, and so far today doing bacon seems like they’re going to do just fine) I will loctite them and probably forget about them lol.

[HawkerXP]

to many years in aviation. it looks naked without washer and or locking nut.

[BBQ_Bill]

If Loctite is used, I suggest number 272 red which will go up to 450°F before melting/changing. Most of the others are 300°F before they turn back into a semi-liquid that actually has a pretty good lubricity. Basically to break the bond of Loctite, heat is applied.

[BBQ_Bill]

BRISKET FLAT MOISTNESS
I've recently noticed something a bit odd that I would like to share with my friends here.
It is the way the brisket flat surface looks visually immediately after the brisket is cut in half.
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It's hard to describe, and I have not read of this meat surface "attribute" anywhere else on the web.
Am wanting to share it here with the KBQ family and those that are struggling to get a moist brisket flat.
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In examining the surface of the meat of a brisket that has just freshly been cut, I noticed something that caught my eye.
A really moist flat, versus a dryer flat has a slightly different look besides the obvious moisture we see in some web photos.
I am aware that one might spray oil or water on the surface to "fake" a moist flat, but I don't believe that this attribute can be faked. (Am not sure though as this is a new discovery)
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Please bear with me as I may be in some "odd and foreign land of smoke" on this...
Photos with descriptions will show this best, and are to follow shortly when I get them together.
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My thoughts are that the openings, or gaps in the surface of the cut flat increase in size and number when the meat is dry and are closed and few when it is more moist.
If I can see fat that is not totally rendered in gaps of the point, that seems normal.
There is less fat in the flat, and lots of gaps as seen in the top left photos appears to me to be really dry.
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This observation may mean absolutely nothing, and I may delete this post.
Upon further research, I will decide whether I am as mentioned, "In a smoky and far away land" or I am "on cue."

Time will tell.

[Dr. Pepper]

I have been following you two (Bill and Rfuilrez). I'm impressed. I can innovate in suturing humans (surgeon), but am helpless when it comes to modifying metal to solve a problem. I would purchase a pair of these pins when they are available. Removing the door would make clean up much more efficient and thorough.
Question: Has anyone made a cover for their C-60? I wrote to Bill K, but he doesn't sell any. I put my C-60 in the back of the minivan and brought it to a boat cover/reupholster (Seattle area). They measured, took photos, and called me back later with a $650 price for one out of Sunbrella! No thanks. My thought was a cover which would go over the top with the firebox attached. This would give a nice pitch to shed water. It should of course be a few cm shy of the ground. Could also keep the controller in place underneath the cover. If someone made these, I bet they would have a reasonably sized market to sell to here.

[EdF]

I stow the firebox in the cookbox, and have a nice plastic toolbox to hold the controller and miscellanea. That goes into the garage.

If you're willing to go that route, this one fits the body perfectly.

https://www.amazon.com/gp/product/B013M6W0DS/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

[jeffdavidson]

Here's a link to the Quick Release Pin if you still need it (4+ years later!):

https://www.amazon.com/gp/product/B0795QW7GF/

[Dr. Pepper]

Stowing inside the cookbox means you have to keep a clean cookbox, and move grates around........😏
BTW, Comfortably Numb, I just looked at your travel photos. Beautiful. My wife's family had a reunion on Flathead Lake last July, with her 90 year old mother the guest of honor. It was held at the Lutheran Bible Camp (they rent out to heathens on weekends), and relative from, of course, MN and ND were there. So, I recognized those highway passes. Have you stopped at Drummin Up BBQ in Coeur d'Alene?

[BBQ_Bill]

A quick post on moisture in the KBQ.
I spoke with Mr. Karau regarding adding more moisture to my smokes.
He brought up the lava rock idea that I have mentioned using in my kitchen oven.
I will be adding lava rock to the bottom cookie sheet in KBQ smokes to draw water up and evaporate it into the cooking chamber.
Will see what happens and post results.
BTW, I am using a home made flat funnel to add water to that cookie sheet during cooks/smokes.
I will try to remember to post a photo from my next smoke.
The flat funnel thingy works pretty good, but I am still wanting an automatic water add system from Santa for Christmas.

[BBQ_Bill]

Yeah bro, it holds 60 pounds of meat and 5 pounds of water!

[hogdog6]

Looking forward to your lava rock experiment.
By the way I think we'll be seeing a C-65 owner soon BBQ_Bill

[BBQ_Bill]

Yeah hogdog6
Bill Karau said to keep a pan in a lower slot above the cookie sheet to keep the dripping oil off of the lava rock.
My bottom cookie sheet does not hold a lot of water, and goes dry REALLY fast, so an auto-fill will be a very welcome addition.
You know, water smokers are designed to add moisture to the cook, so with that thought, they must be at least helping retain product moisture a little bit, no?
Anyway, I am looking forward to playing around with this moisture addition thing.