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Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

Click here for more info.

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Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.


BBQ Stars


Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.



Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts

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 for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there

If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool

Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review

The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review

Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order

Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them

The Swiss Army Knife Of Thermometers


The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.

Compact Powerful Sear Machine For Your Next Tailgater


Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order

The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their 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


G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon

GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special

kareubequ bbq smoker

Our Favorite Backyard 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

The First Propane Smoker With A Thermostat Makes 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

Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order

PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

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 much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only

Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review

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



Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
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KBQ - The "Maiden Voyage"

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  • BBQ_Bill
    started a topic KBQ - The "Maiden Voyage"

    KBQ - The "Maiden Voyage"

    Let's use this thread to "Problem Solve" for KBQ newbies and to help some of us old guys like me.

    We can post our very 1st KBQ Smoker experiences, both good AND bad as a help thread.
    I will also post my mistakes and my discoveries here to help those with brand new shiny KBQ's.
    The fact is even after many many smokes, I am still learning...
    Plus ALL of us were newbies with our 1st KBQ smoking Maiden Voyage.
    This could be a way to post help for those with brand new machines and lots of questions.
    Of course, my general KBQ postings and bragging will still go on Ernest's very cool
    KBQ ~ has landed thread.
    Smoke On!
    Last edited by BBQ_Bill; March 30th, 2019, 11:07 AM.

  • ComfortablyNumb
    commented on 's reply
    Uncle Chewy Orchards are pruned late winter/early spring before pesticides are used and previous years pesticides would be well past harvest. Systemic pesticides are not used in food production, so if you have concerns or want to be cautious, remove the bark.

  • Uncle Chewy
    commented on 's reply
    I've been warned to be careful with orchard wood. Depending on what they use for fertilizer and pesticides and the last time it was applied, you might not want to introduce that into your food chain.

  • BBQ_Bill
    commented on 's reply
    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.

  • BBQ_Bill
    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.

    Leave a comment:

  • Rfuilrez
    commented on 's reply
    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.

  • hogdog6
    commented on 's reply
    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!

  • BBQ_Bill
    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."

    Leave a comment:

  • EdF
    commented on 's reply
    Thanks for sharing the experience!

  • BBQ_Bill
    commented on 's reply
    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.

  • Timbo54
    commented on 's reply
    What were your poppet settings for that beautiful piece of beef?

  • BBQ_Bill
    commented on 's reply
    Thank you kindly friscojosh
    Just hoping to help others with the KBQ smoker.

  • friscojosh
    commented on 's reply
    Love that you're sharing your failures. Highly underrated. Props.

  • BBQ_Bill
    FYI, here is a photo of the color I expect from a typical 9 to 10 hour Mesquite smoked packer.

    Click image for larger version

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    Now THAT's what I'm talking about!
    BBQ Bill

    Leave a comment:

  • BBQ_Bill
    Bark Failure

    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...
    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.

    Click image for larger version  Name:	2019-01-06_11-54-13.jpg Views:	1 Size:	174.8 KB ID:	657527
    Unbelievable Barkless packer!

    Click image for larger version  Name:	2019-01-06_11-47-30.jpg Views:	1 Size:	235.4 KB ID:	657528

    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.
    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 30th, 2019, 10:58 AM.

    Leave a comment: