Hello all. I am new to smoking and I just purchased a Karubecue to learn.

[Shane Rakow]

Welcome from Nebraska, Doug!

[MBMorgan]

Welcome to the Pit, Doug!

[Spinaker]

Lets see those pictures~!

[Quailsroost Smokers]

Welcome !! I hope you love the KBQ and it brings you many great meals !! Lots of good peeps here so don't hesitate to ask em anything, and please show us your cook results !!

[gcdmd]

WOW! That's a lot of car, Doug. Fortunately, we have plenty of members to help you with all the bells and whistles. Bienvenido.

[Doug Rogers]

The Karubecue is surprisingly easy to use. For the first time, I did the simplest method. I wanted a baseline to add to.

2 hours before: rinse with water, add salt and seasoning. Let sit.
1 hour before. Start KBQ to 225 degrees. It took a full hour to start the coals in a starter then get the KBQ to 225.
3 hours cook without opening the door once (that was hard).

I did not add anything to the ribs while cooking. No water nor mop.

They were done after three hours. The pictures below were taken right after the rack was removed from the smoker. I chose not to do a carmelization layer this time, but I may next time.

They were glorious. The only issue was that the thin side of the rack was drier than the thicker part, but that is a minor quibble since there is such a difference in thickness.

[EdF]

Lookin' Good!

[Huskee]

It's sure looking beautiful! How'd the flavor compare to what you've had before?

[Doug Rogers]

It's sure looking beautiful! How'd the flavor compare to what you've had before?

It was as good as most restaurants, but not as good as the best I've had. There was a little depth of flavor. Very good, but not exceptional. I hope to correct that with better techniques and experience I gather from this site.

[Huskee]

It was as good as most restaurants, but not as good as the best I've had. There was a little depth of flavor. Very good, but not exceptional. I hope to correct that with better techniques and experience I gather from this site.

What are you looking to do- more smoke, less smoke, more rub, different rub, etc etc etc?

[Doug Rogers]

What are you looking to do- more smoke, less smoke, more rub, different rub, etc etc etc?

I will experiment with more smoke, adding water to the smoker adding adding a mop periodically. I am open to suggestions.

[Huskee]

I will experiment with more smoke, adding water to the smoker adding adding a mop periodically. I am open to suggestions.

If you tell us what flavor you're trying to get, that you didn't get with this cook, we (especially the KBQ pros, which is not me) can help with those tips.

What wood did you use, and did you use the dirty smoke setting?

[Quailsroost Smokers]

Those BBR's look beautiful ! One thing you can do to prevent the thinner end from drying out is to cut the rack in half. Just check on em earlier in the cook and pull em when their done.

[Doug Rogers]

If you tell us what flavor you're trying to get, that you didn't get with this cook, we (especially the KBQ pros, which is not me) can help with those tips.

What wood did you use, and did you use the dirty smoke setting?

I suspect that there was not quite enough smoke flavor. I only used the clean smoke vent, but I will add some dirty smoke next time.

I used the wood from the trees that have been cut down on my property over 15 years. Poplar, oak and eucalyptus mostly. I spoke to Bill (the maker of the KBQ) and he said any dense wood is fine, so long as it's dry. You just need wood that coals well.

[Huskee]

Yep. Never used poplar, I've heard mixed things about it. Oak is mild but great, and I don't know eucalyptus. Dirty smoke will definitely help you. Mopping will as well.

[Quailsroost Smokers]

Might try getting some mesquite so you can sample that flavor, it's great to smoke with.

[Doug Rogers]

Those BBR's look beautiful ! One thing you can do to prevent the thinner end from drying out is to cut the rack in half. Just check on em earlier in the cook and pull em when their done.

Good idea. Thank you. I will probably put the thinner half in about 1/2 hr later, so they all finish at about the same time, but that is a good suggestion.

[JGrana]

Welcome to the KBQHood Doug. A great group of advisors here! I did my 6th smoke last weekend (brisket and some ribs - I will post some pics in the KBQ has Landed Thread).

A few things I have learned both on this forum and from my smokes:

1) It does cook quicker than most smokers. Think of the KBQ as a Convection Smoker. That middle fan is always moving the smokey air around - just like a regular convection oven. So, don't be surprised if what you are smoking is done well before conventional smoke timings.

2) I am still experimenting with the top (aka dirty) versus lower (aka clean) dampers. My first smoke was almost all bottom open top closed. Like you, the ribs were very nice - but not as smokey as I would have liked them. The smoke I did last weekend had both dampers open the entire time. The ribs (done in approx 4 hours) were just what I like in terms of smoke, the brisket (flat took ~6 hours, point around 8) were great - maybe slightly too much smoke - but NOT overpowering.
Most recommend bottom only for long smokes - i.e 8-10 hour briskets, both for medium to quick cooks. Experiment away - tailor to your likes.

3) It's great how you can go from a low smoke, around 225F then boost to 325F with the turn of a dial. This beast heats up quickly. This low and slow for a few hours then boost to 300F+ is made for chicken!!!!

Good luck and enjoy!