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Meat-Up in Memphis 2021

Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
Click here for details. (https://amazingribs.com/memphis)
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KBQ - The "Maiden Voyage"

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  • hogdog6
    Looks great. And remember "when mama's happy everybody's happy."

    Leave a comment:

  • SmokeyNate
    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!
    Attached Files

    Leave a comment:

  • 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

Name:	9.5 Hour Mesquite Smoked.jpg
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    Now THAT's what I'm talking about!
    BBQ Bill

    Leave a comment:



Meat-Up in Memphis 2021

Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
Click here for details. (https://amazingribs.com/memphis)
See more
See less
Meat-Up in Memphis

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BBQ Stars


These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use our links when you buy things

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, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon



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

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

the good one grill

The Good-One Open Range is dramatically different from a traditional offset smoker. 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

Griddle And Deep Fryer In One

Pit Barrel Cooker Smoker

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!

Click here to read our detailed review and to order

The Pit Barrel Cooker May Be Too Easy

Pit Barrel Cooker Smoker

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 because temperature control is so much easier.

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

The Undisputed Champion!


The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

Click here to read our comprehensive Platinum Medal review

Grilla Pellet Smoker proves good things come in small packages

Grilla pellet smoker

We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.

Click here for our review on this unique smoker

Delta by Nuke,
Stylish and Affordable
Gaucho Grill

Weber Genesis Grill

Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

Click here to read our complete review

Genesis II E-335 
A Versatile Gasser That Does It All!

Weber Genesis Grill

Weber’s Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

Click here to read our complete review

GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

Click here for more about what makes these grates so special

Is This Superb Charcoal Grill A Kamado Killer?

PK 360 grill

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 beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

Click here to read our detailed review of the PK 360

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Our Favorite Backyard Smoker

kareubequ bbq 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

This is the first propane smoker with a thermostat, making 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

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 to read our complete review

Track Up To Six Temperatures At Once

Grilla pellet smoker

FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

Click here for our review of this unique device

The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Napoleon's 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

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