Prime Rib on KBQ? Too much smoke?

[Mettius]

So my two favorite food sites are Amazingribs and SeriousEats.

SeriousEats recipies use low and slow/reverse sear but in regular household oven.
Amazingribs has us go low and slow/reverse sear in a charcoal grill, with no more than 4 oz of wood for smoke flavor. Cautioning us not to use too much wood.

To quote the amazingribs article:
8) Smoke. If you want a smoke flavor in the background add just a little bit of hardwood or fruitwood to the hot part of the cooker, about 2 to 4 ounces max right at the start of the cook. Don't overdo the smoke. A little bit is nice, but too much can ruin it. I cannot overemphasize this.

So my question is: has anyone done a prime rib roast on the KQB for the low and slow portion of the cook? Was it "too smokey"?

Wondering if I'd be better off just using the Big Green Egg. I don't want to ruin $80 of meat.

[vandy]

I don't know if anyone else has experienced this or not but when I cook a piece of meat on my Lang stick burner the smoker flavor it just about right. There again I have not tried cooking a prime rib roast on it. I can put just as much smoke flavor on a chunk of meat with my Kamodo Joe as I can with the Lang. I would tend to use a milder wood like apple or oak rather than a stronger wood like mesquite or hickory although I love the taste of mesquite wood on beef so if I did use it I would only use a small amount of it mixed with a milder wood. I guess it would take some experimentation but like you said you don't want to ruin an $80 slab of meat but I think if you go with a milder wood you should be ok.

[Mettius]

Oak is what I have.

[vandy]

I am going to say like everyone else, you should be fine, I have never used a KBQ but I wouldn't think it would be much different than my Lang when it comes to smoke flavor.

[EdF]

Given the smoke level of the KBQ with bottom poppet open and top closed, and choosing to use something relatively neutral like oak, I think you'd be fine for the low and slow part of the cook. That would be my plan, though I haven't done it yet. My wife has complained about the level of smoke from the BGE, but not so far from the KBQ.

[vandy]

@hotdog6 what kind of charcoal are you using on your KJ and how much wood do you add. I have not added to much smoke with my KJ yet but I heeded the advise of the owners manual and took it easy with the wood then I have added just a bit more each time until I got just the right amount for my taste. if I do a long slow cook I may add just a bit more. So far so good though.

[hogdog6]

vandy For me the smoke flavor has always been good but not my wife I use either Fogo or BGE charcoal with a smoke pot of different wood depending on the type of meat. Cherry, peach, hickory, mesquite. The KBQ smoke is different though ’m not sure how to describe but it is incredibly clean.

[vandy]

So far I have only used the KJ big block charcoal and I like it very much, I also use a 1 quart smoke pot with anywhere from 1 to 4 chunks of different woods depending on what I am cooking. If I use only the KJ charcoal I don't get any smoke from the top vent but if I use the wood I get what I consider a thin blue smoke from it, about what Pequod posted a video on with his Komodo Kamado.

[edible hen]

I've done a few on my Yoder with no complaints. I've use cherry, pecan, hickory, and oak and it's never been an issue with any of those woods.

[Mettius]

Here is the roast. Dry brining overnight. Top is the main event (3.75lbs, lower left is the trimmings from making it cylinder-like. (.5 lbs or so) lower right is the bone portion (1.25lbs) (I left some meat on, as I'm definitely smoking those). Removed about 4oz of fat trimmings.

Now, I have all night to obsess over which cooking vessel to use? BGG or KBQ... KBQ, or BGE... Such is life. I'm going to get a beer to help ease the internal tension.

[DWCowles]

A stickburner or the KBQ will work fine as long you keep a good clean smoke. Also like EdF suggested I would used a milder wood like oak. Cheers and Merry Christmas!🎄🎁

[vandy]

Like DW said, good clean smoke is a must.

[Jerod Broussard]

I wouldn't worry. It won't soak it up like poultry and basically you are looking at mm's of penetration on the edge of each steak.

[Spinaker]

I have used my KBQ the last two years, for Prime Rib. It is incredible, especially when seared over the fire box. Best I have ever made, anyway. Burn that oak!

[Jon Solberg]

Cant wait to see the outcome!

[Mettius]

I forgot to take a picture right away. But here it is. I overshot temp a bit and it ended up squarely medium vs medium rare which I was shooting for, but it was good. I did the low and slow portion of the cook at about 220 degrees for about 3.5 hours. It was going to be done before anyone was hungry, so I cranked down the KBQ for the last 30 min to about 150 degrees. I seared it on my weber kettle for about 30 seconds per side.

It was good, but it was a bit too smokey. I think next time I'll stick with the BGE and a hint of smoke from a small chunk of wood.

[kmhfive]

That looks absolutely wonderful! Sorry the smoke was too much...you could mail it to me -- I'd finish it for you!

[DWCowles]

Looks good to me. Cheers!