So I was using the GE inline on/off switch but didn’t really like it. It was nice to be able to do it, but I was just unhappy with it in general.
I had planned to wire in a switch before Bill bought the GE one, so I got that one to check it out.
Had to drill out the rivets to get inside (I know, warranty void and stuff). Drilled a 7/16†hole in the side, wired a switch inline with the draw fan, and Bam. Now I can shut just the draw fan off. I got lucky because I didn’t plan out where to put it. Just drilled a hole! Lol.
I bought 4 toggle switches at Home Depot for around $5 each as well as a rivet gun to close each one back up when done. When I get some spare time, will install them and share a photo of the install as well. VERY cool idea my friend.
I think when I’m done messing with the insides of mine, I’m just gonna put a long bolt through with a nut on the other side. For now I’ve just been setting the top on it when using it.
Still have some tweaking to do with the temperature controller I installed and getting the probe to read right.
I noticed that the point of the packers closer to the manifold in the back of the KBQ get darker and will develop bark first. Am thinking that this is partly due to the increased heat in which the Maillard Reaction works better.
In watching videos of Franklin's briskets in his large smokers, I see at times someone has placed aluminum foil on some of the corners.
In a bit of research, this was done to protect that spot from overheating and drying out.
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Next smoke, am going to try this aluminum foil thing on the point in the back after it is sufficiently barky.
The KBQ being a convection smoker, is constantly blowing hot air on the meat, and the meat next to the manifold gets the "Lion's share" of the heat.
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Will see how this works and if the foil helps prevent dehydration of certain hot spots on the meat edges.
I am using the aluminum foil on a regular basis now. When an edge or corner of the flat or the point gets "there" color wise, I add a piece of foil to help "shield" these "hot spots" from the heat, and it seems to work. The 1st areas to get dark enough are not drying out.
Well my fellow KBQers,
I got ALL carried away with water in a smoke this last cook just to see what it would do to the briskets in that "wet thang."
Figured it couldn't hurt, but I was mistaken.
It's cool though, as the briskets sold just fine and the customers were happy.
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The results were not so good as two dehydrated a bit on the side opposite to the fat cap side.
Who woulda thunk it with all that water in there!
The "jerky" like layer on one side was tasty, but hard to cut with the knife.
Brought back bad memories from when I was cooking with the fat cap side up.
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When I say carried away with water, I mean REALLY carried away, like to the max!
Had a water pan below each brisket plus water and Lava Rock in the bottom. LOL!
Yeah, I'm a nut, but I have fun at it!
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It was definitely not worth the hassle either as the trays do not slide out without trying to bring the pan with them.
Anyway...
I'm going back to my normal which is a cookie sheet in the very bottom and one pan above it to catch oil drippings like Bill Karau suggested.
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Just thought I would share my "fun" experiment/failure with you all
Last edited by BBQ_Bill; January 25, 2019, 12:05 AM.
I wanted to share a failure to build bark on some smoked packers. My LUV is to experiment and I'm always trying to make my packers better than the last ones...
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What happened was I was reading online where using a common table fork to make shallow furrows or cuts in the surface of the meat would INCREASE the bark on a brisket due to the surface being roughed up.
This idea made sense to me as I know that as the smoke passes over the surface of the meat, small protrusions will "catch" the passing smoke and so I tried it.
It was an EPIC FAIL!
The instruction was to follow the natural grain of the meat with the fork.
I did this and my packers looked very much like the online photo when I was finished with them.
- Here below are my opinions and observations:
1) During this failure to build bark, the meat oozed moisture for 10 hours from these gashes created by a fork.
2) The Millard Reaction is a HUGE part of the formation of bark and will STRUGGLE to occur on a... continually oozing wet surface.
3) An ALTERNATING of moist and dry results in:
a) a trapping or attraction and adhesion of smoke when moist.
b) a browning of the surface during the dry periods.
4) When the meat surface temperature climbs the browning will occur more rapidly.
So for me, to build a great bark the condition of the surface needs a "toggling" back and forth.
I spritz to moisten to attract smoke, and then allow the surface to dry so it will brown doing this over and over.
- To cook more evenly...
I spritz with cold liquid to cool the surface.
Then I allow the surface to dry and heat back up.
Back and forth, over and over, layer upon layer works to build a high quality flavorful bark.
Unbelievable Barkless packer!
Please note that these packers have been in the smoker at 230°F for 10 hours.
There are some patches that are dry where the oozing liquids did not occur.
I suppose I did not "fork" these areas as much.
You can see a huge difference in the surface in this bottom photo.
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I therefore recommend that one NOT rough up the surface with a fork.
That is unless you do not want bark, then take a fork to them thangs!
BBQ Bill
Last edited by BBQ_Bill; March 30, 2019, 10:58 AM.
Bill you make me laugh. Glad your having fun!
Because of your wisdom my briskets get more compliments from family and friends than ever before. The other day a friend told me my brisket is the best he's ever had and he eats out at bbq restaurants a lot. Thank you for sharing!
I wonder what the results would be at 250-275* cooking range. Or even hot and fast over 300 like some people have been doing. Not that I’d want you to waste money on another inferior brisket. Just curious if having more heat to dry the surface would make this work.
Timbo54
This was smoked with the bottom poppet fully open and the top poppet at about 1/4" open, BUT...
I was mistaken and feel rather foolish for my grabbing a photo of a successful packer, but it is what it is.
The one shown was a 13 hour smoke, NOT 10.
HOWEVER... if I had left the ones shown with the "fork raking" in for another 3 hours, the bark would still be NOTHING like they should have been.
THAT I am sure of.
UPDATE: I just found a comprehensive note that states I left them in for just under 12 hours and pulled them.
The note states, "Pulled at almost 12 hours to conserve moisture. So sad, no real bark on these."
Thanks guys!
In regards to hotter temperatures, I originally was running much hotter, and struggled with hot spots on the meat here and there.
Generally the flat on one corner or edge would get dark really quick and start to sizzle.
I would spritz like crazy trying to stop that area from overheating.
When that area was sliced, it was dried, harder and discolored, with the meat a sort of caramel like color inside.
So I dropped the temperature a bit and would spritz those hot spot darker areas even more.
I kept doing this and finally got the sizzling to stop at lower temperatures.
Recently, I have ran higher temperatures again, and spritz and foil these hot areas.
The cooks take less time when I run hotter, but I REALLY have to hawk these things more to keep from overheating and dehydrating thinner areas.
Sizzling is simply a BAD thing in my KBQ experience.
The "fork" thing caused these packers to lose moisture like crazy. If I crank up the heat or break out the torch again to cauterize the "wounds" and stop the flow of liquid out of the meat, it might work. I still feel like my bark is fine, and was just experimenting is all.
Just wanted to share my first cook on my KBQ. I did a couple of racks of ribs a couple days ago and they actually turned out pretty tasty for a first cook. I used hickory and ran between 225 and 275 for about 4 hours. I probably could have left them on another 30 minutes but they still pulled off the bone with a slight tug. Some of them were a little dry for my taste but it could have just been the ribs. Had to throw a fatty on there too. The first thing I noticed is the light smoke flavor everything had. I am used to my PBC which puts a much heavier charcoal flavor on meat. I ran the top poppet closed and the bottom fully open. I might try a little top next time but wanted to get a good baseline. My wife said she liked them much better than PBC or Traeger ribs so I think it was a success!
Greetings from warm balmy Phuket.
just got my KBQ delivered and am trying to hook onto the forums where I can learn some tips and tricks. But for some reason using an IPad from Thailand does not allow the usual access to the AR webpage. I have some success in responding to posts so I’d any kind souls can guide to to the right locations you get a big thanks from me.
Gary
I haven't done this but maybe you could turn the temperature of the KBQ all the way up for the last 15-30 minutes. Otherwise you would have the sear the skin side in a hot skillet or over a hot fire to crisp it up.
Thanks for various responses. On my last cook I let er rip at the max setting. I use the little solid alcohol cubes to start the fire with a couple of splits of Lychee wood and the temp pushed past 325 going strong but then I started just adding one split at a time. The temp dropped to between 250-275. I finished the at the one split at a time temp. Need to ask if you can somewhat control the temp by the amount of wood in the firebox and or do some woods burn at different temps?
I noticed my first cook was similar to other experiences. My brisket was dryer and cooked way faster than I expected. But the first cook was done under very poor conditions: 60+ mph winds, at night with rain, snow, blowing snow, and did I mention the wind?
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