KARUBECUE has landed

[Smokin Don]

Wish I could try those ribs!!! Look fantastic!!! Don

[1Bigg_ER]

Let's do some chikin

KBQ Chikin, yes it's hanging



Here we go

[Pappymn]

Great looking bird. The KBQ looks like it will be an easy unit to keep clean based on the design.

[drholly]

Looks delicious - and does seem to be a well thought out design.

[1Bigg_ER]

I just rub some dish washing liquid and hose it down.
A breeze to clean.

[smokeasaurus]

Darn good looking chicken.  Are you able to crank the temps up in the KBQ??  That skin looks like it has some crisp to it 

[sparky]

Chicken looks really good.  Nice color.  How does grease drain on this unit?. I'm liking your results so far.  What wood did you use partner?. Does your temp stay at you set temp?.   

[Pappymn]

In watching the video drholly posted, they said not to run a probe through the door as it will break the seal. Any other way to get a probe in?

[1Bigg_ER]

Darn good looking chicken.  Are you able to crank the temps up in the KBQ??  That skin looks like it has some crisp to it 

Maxed out at 325, very crispy skin!

[1Bigg_ER]

In watching the video drholly posted, they said not to run a probe through the door as it will break the seal. Any other way to get a probe in?

There are 2 holes on the top front side for snaking in temp probes. And one next to the control box for cook box temp probe.

The door seal, just like the insulated cook box, is engineered to keep the fan busy.
There's not enough space between the door and the cook box for anything to pass through unless you force and bend the door.

[1Bigg_ER]

It's well thought out. The floor of the cook box slants towards the front door for draining drippings. I chose to use a cookie sheet inside.
The stenciled KBQ letters on the side of the firebox reveals the inverted flame when the fan starts pulling.
The firebox comes with a cover for when you decide to pull in some dirty smoke. Yes you can control smoke intensity, go all clean smoke, do half and half or all dirty.

[sparky]

I like it.  Your using wood and your controlling temps too.  Very cool.  And it is a lot smaller than a offset smoker.  Than would make my wife happy.

[1Bigg_ER]

I like it.  Your using wood and your controlling temps too.  Very cool.  And it is a lot smaller than a offset smoker.  Than would make my wife happy.

Smaller in footprint , capacity is much more than my WSM 22.5.
And it's beautiful.
Can you tell that I'm loving this thing? LOL!

[1Bigg_ER]

Chicken looks really good.  Nice color.  How does grease drain on this unit?. I'm liking your results so far.  What wood did you use partner?. Does your temp stay at you set temp?.

He has the floor slightly tilted towards the door. There are 2 holes just below the door on each side. The grease gets out through those 2 holes. I placed a sheet pan to catch the grease inside. Easy to grab it and hose it.

I used cherry on the bird. I had some large chunks that worked out perfectly.
Temps fluctuate 10 degrees below the set temp, sometimes 5 degrees over. He didn't want to have it dead set because he wanted the fan to run periodically  and pull in smoke throughtout the cook.

[LostArrow]

How often is wood added?