Hello all. I am new to smoking and I just purchased a Karubecue to learn.
I just bought my first smoker and I am going to try it out for the first time today! Yesterday I assembled the unit and cut firewood.
I hope that I can find and share useful info about this smoker on this site. Any tips or advice is welcome.
I'm guessing by your time of posting that you're on Pacific time. Maybe a tri-tip smoked to 131 or so internal, and then if you can get a grate to put on top of your firebox, sear it on it.
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Welcome aboard sir! I have one and love it! Whatcha cooking?
The thread that fuzzy linked you to has a lot of info. You can also ask myself, SpinakerErnestslvance or anyone else on the thread if you have specific questions.
Welcome to the pit!!! And great choice in PITS!! Defiantly check out our KBQ thread. That will have all the information that you need. But please!!!!! Dont hesitate to ask questions thats why we are all here. To share BBQ knowledge. Welcome to the Pit and the KBQ Brotherhood!!!
Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
Cook a lot
Keep a little log of what you are doing
Read the great stuff at AmazingRibs.com, and do exactly what Meathead says
Don't change your recipes much at all in the beginning, that way you can tell it's your technique that is making your food better/worse
Have lots of fun and invite friends over to enjoy your learnings
Share your adventures on this thread so we can share in the fun and provide encouragement and tips along the way
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Doug Rogers, Welcome to "The Pit"! You are Now Enrolled in the BBQ Univ.! Attendance and Participation are Mandatory! Enjoy " The Pit"!
Glad You want to Learn to BBQ! I think You have Aquired a Top Shelf Smoker! I would follow @Spinaker's Lead! Rumor Has It He Hunts Kodiak Bears with a Switch and Smokes them Whole on his KBW?
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
Pit Barrel Cooker Slow 'n Sear for 22" Kettle Weber 22" Kettle (Craiglist) Slow 'n Sear for 22" Kettle Weber Rapid Fire Chimney Maverick ET-732 Kingsford Original Charcoal
Kingsford Competition Charcoal
Anova Sous Vide
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Welcome Doug. You are going to have a lot of support and help here in the pit. In the few months I've been here I have learned a TON of information from all of these great guys and gals. Buy the way, any idea what you're next cooker will be?? MCS is just around the corner.
First of all, thanks for the warm welcome. I hope to learn a lot from the people here.
I chose this smoker because of the recommendation on this site. My first attempt is baby back ribs. I watched the video and I am now watching it cook. It looks the the temp variation of this smoker is +/- 10 degrees from the temperature monitor point on the smoker. I am cooking at about 225 for 3-4 hours. I will check it at 3 hours for doneness via the bend test, but I am having fun monitoring the smoker. It's like a mini camp fire in a box.
I will take a picture of the result. I still have 2 more hours of cooking to go.
I've also found that sitting around that "mini camp fire" is one of the best parts of this smoker. A beer, a book and some tunes go great with the KBQ.
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