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  • Joephoto
    Club Member
    • Jul 2017
    • 7
    • Naples, Florida

    #16
    Hi Bill, Thanx for responding directly here. Great explanations of all I am doing wrong. I am using kiln dried wood from "Southern Fuelwood". They claim to be great for smoking. Several BBQ restaurants use them here in Florida. I will need to find a wood purveyor that's not too crazy expensive down here. Also been keeping BOTH poppets open as I thought that would give me more smoke flow. I will correct these 2 issues and give her another shot. Just did a set of KC Style using Killer Hogs rub. Flavor was great but ribs were too dry. Cooked to 203˚ exactly but??? I'm sure some other folks seeing this will be learning something as well. Thanx again!
    Attached Files
    Last edited by Joephoto; May 4th, 2020, 02:55 PM.

    Comment


    • EdF
      EdF commented
      Editing a comment
      Yeah, the KBQ is a convection oven, and things take less time to cook. Which no doubt could result in something getting a bit too dry.

    • ecowper
      ecowper commented
      Editing a comment
      I never worry about meat temp on pork ribs. I cook to bend test and probe test (probe goes in like a knife into butter). I think cooking ribs to temp will overcook them if you have quality meat.
  • silver taco
    Charter Member
    • Dec 2014
    • 11

    #17
    It took me a couple cooks to get dialed in as well. My 2 cents is make sure the meat is cold, as it takes on more smoke and also, if you are using the probe port on the top, it is about 30 degrees cooler than the cook chamber.

    Comment

    • Mr. Bones
      Birthday Hat Master
      • Sep 2016
      • 8689
      • Kansas Territory
      • Grills / Smokers
        *********************************************

        Kingsford 24" grill (Free) 'Billy'
        Brinkmann Smoke n Grill
        Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
        Weber 18" Kettle ($30 CL) 'Lil' Feller'
        Weber Smokey Joe ($25 CL) 'Lil' Brother'
        Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
        Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
        Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
        Weber 22.5 OTS DO Code Black ($15 CL)
        Weber 22.5 OTS E Code Black ($20 CL
        Weber 22.5 OTS EE Code Black ($20 CL

        Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
        Weber "H" Code 18.5" WSM '86 ($75 CL)
        Weber " " Code 18.5" WSM

        Weber 26.75, $199 NFM clearance !!!
        Weber SJS AH 'Lil' Brother'
        Weber SJS AT 'Lil' Sister'
        Weber SJS DE Code (FREE) 'Lil' Helper'
        Weber SJG M Code 'Lil Traveller'
        Weber SJS AH Code 'Kermit'
        (Lime Green)
        Horizon 20" Classic, w/baffle/tuning plate (FREE)
        Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



        Thermometers:
        *********************************************
        Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
        Maverick ET-732, (Black)
        Thermopops, (Red, Yellow, Green)
        ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
        Blue ThermaPen Mk4
        Orange Thermapen Mk4
        Pink Thermapen Mk4
        ThermoWorks IR-GUN-S
        ThermoWorks Smoke
        ThermoWorks Open Box Smoke
        4 Pro Series cable extensions
        Smoke Gateway

        Accessories:
        *********************************************
        2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
        BBQ Vortex, 2 Hovergrills, Top Deck
        Warming shelf
        MyWeigh KD-8000Kitchen Scale
        Backyard Grill marinade injector
        Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
        Bear Paws
        Meat Rakes
        BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



        Cookware:
        Probably a ton of cast iron, mostly very old...still cookin'
        G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
        '60's Revere Ware (Mom's), + others found elsewhere
        60's CorningWare 10-cup percolator (Mom's) Daily driver
        50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
        Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
        Tramontina 6.5 qt Dutch Oven

        Cutlery, etc.:
        Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
        Dexter 12" slicing knife, 6" Sani-Safe boning knife
        Smith's Tri-Hone Natural Arkansas Knife Sharpening System
        Multiple steels, from all over the planet
        Crock sticks
        Diamond stones, various
        Lansky Sharpening System

        Tableware
        Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
        Dinner: Guests: Washington Forge, Town and Country
        Fancy / Formal: Family silverware

      #18
      As one who was borned, by a quirk of Fate, in KCMO, I would humbly ask if ya would share yer receipt fer KC Style ribs???

      I'd absotively LOVE to hear yer spin on such, if'n ya'd be so kind as to share.

      I'm curious as to th ingredients/methodology/technique...mebbe I been makin em all my life, blissfully unaware, an ignorant, an jus thought bout em as ribs???
      Or,(drool) there could be new, definin thangs fer me to learn. That's when thangs git th most excitin, fer me lol!

      Also, always interestin to see what others perceive as a local, or cultural style, an their interpretations/modifications/improvements/mods/twists/etc. This is largely what makes cookin excitin, fer me, instead of a daily chore.
      Last edited by Mr. Bones; May 9th, 2020, 01:29 PM.

      Comment

      • KenYz
        Club Member
        • Feb 2016
        • 2

        #19
        Hey there, hope this finds you and yours all safe and well,

        Late to the party here, but a few comments that I did not find in the thread - but they certainly may be there and I missed them:
        • Doubling down on the cold, wet product: smoke sticks better to wet product, especially cold product that drives some condensation, so room temp on the meat/smokee is not a good idea for smoke or food safety. Consider water or apple juice before dusting.
        • Clean smoke is blue and barely visible, but still very flavorful with a clean taste.
        • Tuffy Stone, BBQ Star, teaches that smoke is a seasoning like salt or pepper. Decide what how much for each different cook.
        • He also smokes for just 2 hr +/-, then wraps 'em up Texas Crutch style to finish (Tuffy and Meathead can duke it out on running temp(s) of 275 vs 225). My results improved a lot on the KBQ with the crutch - still great flavor and chewiness, and now a perfect level of moisture instead of a bit dry - and, dang, fall off the bone without disintegrating off the bone or very still attached to the bone. Great bark too.
        • Strong recommendation on the BBQ Stars series. Learned a TON of good knowledge. I'm an always-learning outdoor cook with a lot of experience and pretty darn good, considering that my friends and family call it the best BBQ they've had even compared to some very reputable, professional places.
          • A ton of great knowledge from Meathead and the Amazing Ribs Team
          • Another ton of great knowledge from the BBQ Stars series
          • = considerably better, more consistent results. I think my plan and cook way better now and anticipate important factors
        Best,
        Ken
        Last edited by KenYz; June 15th, 2020, 11:35 AM.

        Comment


        • Joephoto
          Joephoto commented
          Editing a comment
          Thanx Ken
      • Joephoto
        Club Member
        • Jul 2017
        • 7
        • Naples, Florida

        #20
        Thank you to everyone who responded to my query. So now I have another question. Do I post it here or create a new topic? Thanx

        Comment


        • HawkerXP
          HawkerXP commented
          Editing a comment
          A question about what? Look in the channels section and post under topic your question falls under. Cookers, meats, charcoal...………..

        • lostclusters
          lostclusters commented
          Editing a comment
          Posts about the kbq should go under stick burner/kbq
      • Joephoto
        Club Member
        • Jul 2017
        • 7
        • Naples, Florida

        #21
        Ok will do thanx

        Comment

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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!
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