Kbq temps..

[BBQ_Bill]

TYPICAL TEMPERATURES IN MY KBQs
I keep a lot of notes, and here is an example showing this past Friday's KBQ smoker internal temperatures:
Fired up this brand new virgin KBQ that I just bought, and this is what I got...
Was getting around a 20 degree span from this brand new controller.
(Twas a 200°F average for this particular meat/cook/smoke that I was "shooting" for)

ON - - - OFF
187°F to 209°F (start)
186°F to 206°F (watching)
185°F to 205°F (watching)
184°F to 204°F (watching)
183°F to 203°F (watching as it slowly dropped in cycling temperatures)
Average of these last two ON/OFF cycles was 193°F so, I bumped the thermostat up a touch.
I got...
189° to 210°F (199.5°F average)
-
At 1-1/2 hours later...
184°F to 206°F (195°F average)
So, I bumped the thermostat up a touch once again and got...
191°F to 212°F (201.5°F average)
-
The above fine tuning type adjustments are typical in my KBQ experience, where with my COS there is no way I could get even close to this type of temperature control by "hawking and tweaking" this and that in an attempt to hold temps and keep consistent smoke quality.
All the while, with the KBQ, my smoke quality is being controlled too, which took me years to master the art of fire building in my cheap offset smokers.
BTW
My very last COS is now being used to store my BBQ tools, and I smoke all of my meats in my KBQs.

[BBQ_Bill]

Happy to help cabbot1
What kind of ribs did you cook?
I've only done beef ribs so far, the big meaty ones.
STILL have not smoked a rack of pork ribs.
Have several racks of pork ribs in the freezer, just procrastinating I suppose.

[JGrana]

Bill, the KBQ does a great job with SLC ribs. Use Meatheads great Memphis Dust and keep in mind cooks times will be shorter. I don’t wrap anymore... sprtitz during the cook.

[BBQ_Bill]

Thanks.
I will add this to my notes.

[cabbot1]

Sorry about the late response but I did baby back ribs and they are the best ribs I have ever tasted

[EdF]

Whadd'ya waiting for, Bill?

[BBQ_Bill]

I think failure is my main concern EdF
Do not want the 1st pork ribs to "bomb"

[Rfuilrez]

BBQ_Bill something about if you never fail you never did anything worth doing...

[EdF]

BBQ_Bill we both know it's hard to screw something up in the KBQ!

[BBQ_Bill]

Rfuilrez
I think what it comes down to, is that very first maiden KBQ voyage was two full packer briskets.
Most said chances of success were slim to none.
And... they came out so incredible, that I was overjoyed and simply dumbfounded in disbelief that they could be THAT good.
-
Now, some time has passed since then and a brisket cook is standard stuff.
Brisket is truly no big deal to have it come out right.
The very first beef ribs were exceptional, but a tad dry.
-
I seriously want my very first KBQ pork ribs to blow away anything I have eaten at JL's or eaten at The Rib Shop.
-
So...
I figure after a very long detailed study of how to, I will gather up enough courage to try.
Procrastination is easy because failure sux.
I basically know that I am not ready enough... yet.

[Timcee]

Well.. Now that I'm back in town after being gone for almost 2 months.. I'm gonna fire the Kb up Friday for ribs.. I'll keep ya posted and jump on in with me! I'm looking for that smoke to get in on the cook this time