John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Great to hear you are loving the KBQ! There are so many things that are killer on the KBQ. What kind of wood have you been feeding that beast? Personally, I love using oak or cherry. The combo of the two is spectacular.
Bill is a stand up guy and his passion for this smoker makes it even more fun to experience.
Speaking of which......I need to get in touch with him for one of his new fire box grates.
My preferred wood is Hickory, but unfortunately it’s a bit more difficult for me to find around here. I did score a full pickup load of free split oak. I’ve had just a small amount of Cherry come my way.
Hunting season and the Holidays have kept me quite busy. I’ve been itching to do some more BBQ on the KBQ. Perhaps this upcoming weekend will be good for it.
Well, I was looking at used smokers and grills etc on facebook’s market place the other day and I saw a grill top pizza oven contraption listed. I got
to looking at it and pondering BBQ stuff in general and my mind began to wander into its creative zone. It drifted into the heat retention qualities of pizza stone. From there it went to the thickness of better offset BBQ pits, Kamado grill concept, and finally cast iron.
About that time it all came together and the concept of a KBQ heat sink started to emerge.
Imagine a thick steel or cast iron iron plate on the lowest position grate, and one on the highest position grate. Pre heat the KBQ for a good long time to bring those plates to full temperature.
Now, put a full packer brisket, etc on racks more towards the middle positions.
My thought would be a that you would have a very even and stable cooking environment with much quicker recovery time when the door is opened. It would preserve the heat better when you might turn down the temp to stop the blower when adjusting the coals.
If I am not mistaken Smokin D, the KBQ is designed to not hold the heat so that the draft/draw fan comes on more often.
We know that the wood is burning continually, and that it is generating heat and smoke most all of the time.
So when heat and smoke are NOT being drawn in to be circulated, they are wasted, as in... up in smoke, out into the air, gone.
We also know that good quality smoke is what we are wanting on the surface of the meat to build bark and flavor.
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Am thinking that if you hold heat in the cook box, you are then wasting the smoke and heat that is being generated instead of using it to cook and flavor the product inside.
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On the other topic...
I have a power switch feeding the 120 VAC needed to run my KBQs.
I flip that switch off just before I "adjust the coals to cover the holes" in the coal tray, as well as when I add more wood.
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Anyway bro, that's my thoughts and "Two-Cents" worth.
Yup, it does!
I like how when it is in the middle of the "Roar" I open the top poppet slowly and then close it, and listen to the difference in the sound.
Yeah, I'm havin' fun!
Going to pick up some mesquite firewood from Lazzari Fuel Company in the bay area to get my KBQ to feel more at home up here in northern california. OK, just kidding maybe add a bit more smoke? It's not easy finding mesquite "firewood" in NorCal.
Now I just have to figure out how I'm gonna get there before 4:30 during the week. Its tough werking for a livin.
Thinking 1:00 pm should do it on a Tuesday. Then to git home....
It's been a decade since I lived in the Bay Area, traffic was bad then, I can't imagine it's improved. Let's say you leave at 13:00, it's two hours without traffic, should be smooth until you hit the East Bay, but then you have to get through the MacArthur, over the bridge, and through the City. That will slow you down. Even so, you should get there before closing. However, when you leave the home commute has started and you'll be stuck in that. My opinion/suggestion, which with a dollar won't get you coffee at Starbucks, would be to leave at 10:00. Lighter traffic going in and you'll be done before the masses can escape their cubicles. That way, barring unforeseen occurrences such as angry protesters, DJ's getting haircuts, deranged cyclists, or 6.9 magnitude earthquakes, you'll be home in time to BBQ with your new wood.
Lazzari Fuel Company started 1800 something and used to furnish heating, and I suppose cooking fuels to the residents in the san francisco area. Now their customers are mostly looking for fuels to cook with I'm assuming, but you know what happens when you assume things. Anyway I'm looking for Mesquite or Hickory "firewoods" not readily available here in Californ norte, but apparently Lazzari has mesquite to supplement my cooks and add to them a little bit more SMOKE! So I'm going to git me sum!
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