Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Stick Burners => Topic started by: 1Bigg_ER on August 29, 2015, 05:55:36 PM
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YEEEEEAAH BUDDY!
(http://i1175.photobucket.com/albums/r636/emtawali/1440869484_31c7c74b96bcd2c-picsay_zpscawd4wys.jpg) (http://"http://s1175.photobucket.com/user/emtawali/media/1440869484_31c7c74b96bcd2c-picsay_zpscawd4wys.jpg.html")
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150829_161215_zpsvbn53pu5.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20150829_161215_zpsvbn53pu5.jpg.html)
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2 hours in
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150829_170304_zpsvnpaoydu.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20150829_170304_zpsvnpaoydu.jpg.html)
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That is one "unconventional" smoker. Watching for cooks and results on this one :)
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Congrats partner. I like it. What do you think so far?
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:D :D :D
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looking forward to hearing about and seeing this!
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Found this - https://www.youtube.com/watch?v=Ag0sM8dIsHg
Looks like another one that needs to wait till the girls are in college - but a very interesting concept and design. I look forward to your thoughts as you use it.
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Congrats partner. I like it. What do you think so far?
Lost for words! Easy to operate, smells fantastic!
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I'm just feeding the beast with wood. Found some large chunks in the garage.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150829_170807_zpsejp06hol.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20150829_170807_zpsejp06hol.jpg.html)
No spritzing whatsoever
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150829_174354_zpsz0ryj7iz.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20150829_174354_zpsz0ryj7iz.jpg.html)
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Don't be fooled by the small looking size. It's got huge capacity.
Can take 4 huge briskets
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Wow, look at the color of your meat.
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No need to ask what you think ....I can see you grinning from ear to ear. I want one !!!! :)
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Looks very cool.
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What is keeping the wood burning so nicely??
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Neat looking smoker. Looks like it does really well on the smoking
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Are you using any specific wood (hickory, apple, etc) or any old firewood? If so what type of wood flavor are you getting?
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What is keeping the wood burning so nicely??
Voodoo. The firebox is well ventilated, the fan actually inverts the flame and add pulls the smoke through the hot coals. The smoke inside the cook box is not even blue, it's invisible. Very very clean smoke.
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Are you using any specific wood (hickory, apple, etc) or any old firewood? If so what type of wood flavor are you getting?
Using hickory and a little pecan. The flavor is indescribable
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What does that bad boy cost?
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No spritzing, wrapping or glazing.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150829_181652_zpsz4bxcko6.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20150829_181652_zpsz4bxcko6.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150829_183617_zpsjhiq2zrf.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20150829_183617_zpsjhiq2zrf.jpg.html)
I'm selling all my smokers!!
Temp range on this thing is 100 to 320.
Meaning I can sous vide and then add smoke at low temp.
Watch out!!
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Everything looks very dark. Could that be from the wood you used?. I'm loving your smoker. You got a stick burner you have been wanting. I'm happy for ya. You have to feed a offset every 45 minutes or so. This is no different. I wish it was insulated.
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What does that bad boy cost?
$1450 on Amazon...
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I so want one!
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Darn good looking ribs.
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Everything looks very dark. Could that be from the wood you used?. I'm loving your smoker. You got a stick burner you have been wanting. I'm happy for ya. You have to feed a offset every 45 minutes or so. This is no different. I wish it was insulated.
He kept it uninsulated on purpose, to keep the fan busy pulling in smoke.
When set for 225, the fan will get the box to 225 in about 10 minutes then shut off. The temp drops to 215 and the fan pulls in hot smoke to get it back to 225. Steady clean smoke = good eats.
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What does that bad boy cost?
Knock off $200 even picked up from the factory
$1450 on Amazon...
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Awesome looking cooker and that food looks fantastic!
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What does that bad boy cost?
Knock off $200 even picked up from the factory
$1450 on Amazon...
Looking at the design, the videos and reviews - that seems a fair price.
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What does that bad boy cost?
Knock off $200 even picked up from the factory
$1450 on Amazon...
Looking at the design, the videos and reviews - that seems a fair price.
Everything is handmade in his garage. The thing is well built!!
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Enjoy it . it looks like a great smoker .
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Wish I could try those ribs!!! Look fantastic!!! Don
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Let's do some chikin
KBQ Chikin, yes it's hanging
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150830_142850_zps3nzbofdq.jpg) (http://"http://s1175.photobucket.com/user/emtawali/media/IMG_20150830_142850_zps3nzbofdq.jpg.html")
Here we go
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150830_152949_zpsexdnqfzh.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20150830_152949_zpsexdnqfzh.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150830_153246_zpsg5xpjhql.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20150830_153246_zpsg5xpjhql.jpg.html)
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Great looking bird. The KBQ looks like it will be an easy unit to keep clean based on the design.
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Looks delicious - and does seem to be a well thought out design.
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I just rub some dish washing liquid and hose it down.
A breeze to clean.
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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 8)
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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?.
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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?
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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 8)
Maxed out at 325, very crispy skin!
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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.
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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.
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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.
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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!
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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.
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How often is wood added?
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How often is wood added?
Depending on wood type. Used hickory yesterday and I added a a brick size every 40 minutes. I used cherry chunks today and I added 3 fist sized chunks every 35 minutes.
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How often is wood added?
Depending on wood type. Used hickory yesterday and I added a a brick size every 40 minutes. I used cherry chunks today and I added 3 fist sized chunks every 35 minutes.
Perfect!
If you need a set & forget cook you've got the WSMs, but for a recreational cook you've got this 8)
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How often is wood added?
Depending on wood type. Used hickory yesterday and I added a a brick size every 40 minutes. I used cherry chunks today and I added 3 fist sized chunks every 35 minutes.
Perfect!
If you need a set & forget cook you've got the WSMs, but for a recreational cook you've got this 8)
Exactly!!
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Mesquite wood KBQ Chikin. You know how most folks, including me, are scared of mesquite? Not an issue with the KBQ.
(http://i1175.photobucket.com/albums/r636/emtawali/1441155331_IMG_20150901_173240-picsay_zpsqx9rccp3.jpg) (http://s1175.photobucket.com/user/emtawali/media/1441155331_IMG_20150901_173240-picsay_zpsqx9rccp3.jpg.html)
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That chicken looks golden. Change your signature partner. You just got a great smoker.
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That is super good looking chicken :P
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That is definitely one very interesting design. And you are kicking out some incredible looking food from it!
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That is super good looking chicken :P
X2 FOR SURE! Sorry for shouting....
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Rembrandt and Monet couldn't have painted that chicken any prettier.
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I would love to have one of those smokers,but what I really want is a camera like yours that makes my food look that good. ;D ;D
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Looking at the "Fire Box" that might not be a safe smoker for up here in the mountains.......would hate to have a gust come up and send embers flying :(
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I would love to have one of those smokers,but what I really want is a camera like yours that makes my food look that good. ;D ;D
Get a nexus 5, LOL! That's what I use
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Looking at the "Fire Box" that might not be a safe smoker for up here in the mountains.......would hate to have a gust come up and send embers flying :(
I think you're trying to convince yourself that you don't have to get it. You know you want one!!
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Looking at the "Fire Box" that might not be a safe smoker for up here in the mountains.......would hate to have a gust come up and send embers flying :(
I think you're trying to convince yourself that you don't have to get it. You know you want one!!
OH, I do 8) 8) 8) 8) just worried about the mountain winds....we had a little fire down the 18 over the weekend and my 30 minute drive turned into 3.5 hours :(
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Looking at the "Fire Box" that might not be a safe smoker for up here in the mountains.......would hate to have a gust come up and send embers flying :(
I think you're trying to convince yourself that you don't have to get it. You know you want one!!
OH, I do 8) 8) 8) 8) just worried about the mountain winds....we had a little fire down the 18 over the weekend and my 30 minute drive turned into 3.5 hours :(
Good excuse to build a man shed for cooking. Maybe run a cord for a mini fridge. Maybe a hammock for Smoochy.....I can see it now.
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Looking at the "Fire Box" that might not be a safe smoker for up here in the mountains.......would hate to have a gust come up and send embers flying :(
I think you're trying to convince yourself that you don't have to get it. You know you want one!!
OH, I do 8) 8) 8) 8) just worried about the mountain winds....we had a little fire down the 18 over the weekend and my 30 minute drive turned into 3.5 hours :(
Good excuse to build a man shed for cooking. Maybe run a cord for a mini fridge. Maybe a hammock for Smoochy.....I can see it now.
LOL!! Sounds like a plan
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For anyone who's interested
These kids logs are 12-14 inches, too long for the fire box
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150901_180811_zps9kdk7izm.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20150901_180811_zps9kdk7izm.jpg.html)
I cut them in half, perfect fit is 6-8 inches long.
I start with a hot bed of lump Charcoal and two logs. Then feed one every 40 minutes. Surprisingly very fuel efficient.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150902_134634_zpsygcttovs.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20150902_134634_zpsygcttovs.jpg.html)
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4 hours, at 210-220
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150904_180757_zpsansg31y7.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20150904_180757_zpsansg31y7.jpg.html)
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Oh YEEEEEEEAAH!
(http://i1175.photobucket.com/albums/r636/emtawali/1441411981_IMG_20150904_182211-picsay_zpsoyui1h4c.jpg) (http://s1175.photobucket.com/user/emtawali/media/1441411981_IMG_20150904_182211-picsay_zpsoyui1h4c.jpg.html)
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Sliced mini butt
(http://i1175.photobucket.com/albums/r636/emtawali/1441412356_IMG_20150904_182407-picsay_zpscups23z9.jpg) (http://s1175.photobucket.com/user/emtawali/media/1441412356_IMG_20150904_182407-picsay_zpscups23z9.jpg.html)
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How do explain the beautiful color on those ribs? Looks like the Smoke ring went all the way to the bone. Very cool.
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You only get these type of results (imho) when using only wood for your heat/smoke source. This Karubeque is one serious pit 8) 8)
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Biggs:
Is my suite ( cot in the shed... or flat spot on the ground... :D) available. I may need to come out there and help you tune and trial some different meats.... ;) ;D
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How do explain the beautiful color on those ribs? Looks like the Smoke ring went all the way to the bone. Very cool.
And the aroma brings me to tears.
I can't explain anything without cussing.
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Biggs:
Is my suite ( cot in the shed... or flat spot on the ground... :D) available. I may need to come out there and help you tune and trial some different meats.... ;) ;D
I'll be in the backyard all weekend
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You only get these type of results (imho) when using only wood for your heat/smoke source. This Karubeque is one serious pit 8) 8)
Kingsford is alright, lump charcoal is cool.
Wood, WOOD is king!!
And feeding the pit is FUUUUUN!
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Meathead has a great review of your pit.
I really want one.
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Meathead has a great review of your pit.
I really want one.
I read that article everyday since March. I literately interrogated Max Good about it.
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I am just stunned and at a loss for words
- cool looking smoker
- but even more impressive, unbelievable looking food
Congrats on a good find.
Now how do I convince the wife that I need another upgrade????
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Oh YEEEEEEEAAH!
(http://i1175.photobucket.com/albums/r636/emtawali/1441411981_IMG_20150904_182211-picsay_zpsoyui1h4c.jpg) (http://s1175.photobucket.com/user/emtawali/media/1441411981_IMG_20150904_182211-picsay_zpsoyui1h4c.jpg.html)
Looks like the cooker has a short learning curve!
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I am just stunned and at a loss for words
- cool looking smoker
- but even more impressive, unbelievable looking food
Congrats on a good find.
Now how do I convince the wife that I need another upgrade????
First - make sure that she knows the "up-grade" you are speaking to her about is not the "trophy wife" that is kind of common.... :D :D :D
Then - fake a near death experience. It will take some buddies help ....and from your near-death-bed....whisper too her that only one thing could make it all worthwhile....a shiny new KARUBECUE.... ;) ;D
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Oh YEEEEEEEAAH!
(http://i1175.photobucket.com/albums/r636/emtawali/1441411981_IMG_20150904_182211-picsay_zpsoyui1h4c.jpg) (http://s1175.photobucket.com/user/emtawali/media/1441411981_IMG_20150904_182211-picsay_zpsoyui1h4c.jpg.html)
Looks like the cooker has a short learning curve!
2 hours tops and you'll master it.
Get the right size logs, very important.
No need to fill it to the top, you'll just waste wood.
School is out.
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D@'m. I have never seem a rib like that. Very, very nice.
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D@'m. I have never seem a rib like that. Very, very nice.
I see the wheels spinning in Sparky's head.......I smell a culling of the grill herd coming
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Just don't know about the safety of the Karubecue up in the mountains. Open burning wood and embers where a gust could come up and send em flying...........
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D@'m. I have never seem a rib like that. Very, very nice.
I see the wheels spinning in Sparky's head.......I smell a culling of the grill herd coming
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Sparky is pacing back and forth, Sparky is plotting!!!!
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Y'all like tacos? I sliced the mini butt for tacos
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150904_181555_zpsrd3tq3es.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20150904_181555_zpsrd3tq3es.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150905_125638_zpsc4bhti0m.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20150905_125638_zpsc4bhti0m.jpg.html)
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Oh man do those look good 8) 8)
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D@'m. I have never seem a rib like that. Very, very nice.
I see the wheels spinning in Sparky's head.......I smell a culling of the grill herd coming
You might be right my friend.
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D@'m. I have never seem a rib like that. Very, very nice.
I see the wheels spinning in Sparky's head.......I smell a culling of the grill herd coming
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Sparky is pacing back and forth, Sparky is plotting!!!!
Yes I am.
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I really want one too!
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Can't get one :-[
If I had that all I'd want to do is sit on the deck , cook & drink ::)
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Can't get one :-[
If I had that all I'd want to do is sit on the deck , cook & drink ::)
That's what I've been doing. LOL
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Did a basic fatty....
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150906_092415_zpsisqtnm5b.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20150906_092415_zpsisqtnm5b.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150906_092652_zpswgb6ezfv.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20150906_092652_zpswgb6ezfv.jpg.html)
While we wait for the brisket
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150906_092910_zpsdgfqml5z.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20150906_092910_zpsdgfqml5z.jpg.html)
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That fatty looks sweet...I am liking the color of the brisket.
I gotta ask...I don't mean to sound like a broken record........but.....have you had any problems with gusts of wind with the wood and ashes being exposed like they are??
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That fatty looks sweet...I am liking the color of the brisket.
I gotta ask...I don't mean to sound like a broken record........but.....have you had any problems with gusts of wind with the wood and ashes being exposed like they are??
I don't see how. If anything is going to blow, I'd probably desipate in the air before doing any damage. The hot coals are big in size and sink into the coal tray. The tray sits in and not on the ash tray.
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That fatty looks sweet...I am liking the color of the brisket.
I gotta ask...I don't mean to sound like a broken record........but.....have you had any problems with gusts of wind with the wood and ashes being exposed like they are??
I have a similar concern as I cook ten feet in the air on my deck.
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The most wind I've cooked in so far is 10 mph but that's nothing.
I don't lose any emblems when I poke the coals.
But that's a good question for Bill. I'll pass it along
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I really like this cooker. Out of all the reviews I have read, that was the one negative or should I say concern -lack of a spark arrester. If I did buy one, and was concerned about sparks, I think it wouldn't be too difficult to fabricate a "slip over" spark arrester.
Now I just need to convince the wife that I need a new smoker more than she would need an ex-husband if I bought one.
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The firebox is covered I don't get any sparks. Lemme taller a picture
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(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150906_121612_zps4eq5b38g.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20150906_121612_zps4eq5b38g.jpg.html)
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That picture helps but I do see ash and coals exposed where I am just thinking here...could be blown around by a gust. We are looking for a smoker to have out front on our main deck. Want to be able to be out there at night away from the critters. The smoker will sit on a wooden deck by three big cedars that the deck was built around.
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But in the second picture of this thread, it shows a log on fire and sticking out of the fire box. This could be a issue in areas that may be fire prone. Also, as Smoke said, it looks like a gusty wind could blow some hot ashes.
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But in the second picture of this thread, it shows a log on fire and sticking out of the fire box. This could be a issue in areas that may be fire prone. Also, as Smoke said, it looks like a gusty wind could blow some hot ashes.
That was before I went through and cut all my regular sized logs. I explained that somewhere. Gotta use 6-8 inches long logs.
Every smoker has its dangers.
Email Bill from his website, maybe he's got a better answer.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150902_130156_zpsd6oamjdw.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20150902_130156_zpsd6oamjdw.jpg.html)
That hitech chair is not part of the KBQ package.
(http://i1175.photobucket.com/albums/r636/emtawali/20150906_124537_HDR_zpsf02mqtwu.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150906_124537_HDR_zpsf02mqtwu.jpg.html)
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Well I really want one and would love to have one... The smoker not the custom chair :P
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I would like the custom chair to use while sitting by the smoker managing the fire (don't tell Wendy it uses electricity) ;)
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Every smoker has its dangers.
Don't get me wrong,the lack of spark arrestor would not stop me from getting one, money maybe, but not the spark arrestor. :)
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I would like the custom chair to use while sitting by the smoker managing the fire (don't tell Wendy it uses electricity) ;)
HAHAHA! You scared?
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Well I really want one and would love to have one... The smoker not the custom chair :P
You know you want that chair!!
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Every smoker has its dangers.
Don't get me wrong,the lack of spark arrestor would not stop me from getting one, money maybe, but not the spark arrestor. :)
Where I live...one live ember can be a potential disaster. I had to stop using lump in my PK Grill, had a few embers fall out of the intake vents on a windy evening. Had to bring the hose out back and water everything down and then sit up all night on my back deck and watch the forest below.........long night......
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I would like the custom chair to use while sitting by the smoker managing the fire (don't tell Wendy it uses electricity) ;)
HAHAHA! You scared?
Maybe............... ;) Maybe not......... ???
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I don't want any of you to miss out on a great smoker. You could invest in a fire extinguisher have it ready to go. LOL!
(http://i1175.photobucket.com/albums/r636/emtawali/20150906_130217_HDR_zpsuynzfbos.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150906_130217_HDR_zpsuynzfbos.jpg.html)
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I have great respect for this smoker. The grub that comes off of it is insanely good looking and I betcha......darn tasty :P :P
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Even the kids noticed it on the very first ribs. I cooked them while they were away.
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The chair looks like an arse breaker. Pappy prefers some cushion :)
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Time to hold in faux cambro. These never got wrapped or spritzed.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150906_151340_zpsjuwwzx55.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20150906_151340_zpsjuwwzx55.jpg.html)
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Those are beautiful....nothing beats real wood 8)
betcha that smoke ring is going to be killer ;)
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Those are beautiful....nothing beats real wood 8)
betcha that smoke ring is going to be killer ;)
I want to cut it so bad!! LOL
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Those are beautiful....nothing beats real wood 8)
betcha that smoke ring is going to be killer ;)
I want to cut it so bad!! LOL
Oh I know the feeling.......just set the knive down and step away from the cutting board.......this way nobody (brisket) gets hurt ;D ;D
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Those are beautiful....nothing beats real wood 8)
betcha that smoke ring is going to be killer ;)
I want to cut it so bad!! LOL
Oh I know the feeling.......just set the knive down and step away from the cutting board.......this way nobody (brisket) gets hurt ;D ;D
I don't :(
Never made a brisket that looked that good
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Those are beautiful....nothing beats real wood 8)
betcha that smoke ring is going to be killer ;)
I want to cut it so bad!! LOL
Oh I know the feeling.......just set the knive down and step away from the cutting board.......this way nobody (brisket) gets hurt ;D ;D
I don't :(
Never made a brisket that looked that good
You will Pappy.....you will :)
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After an hour holding in the faux cambro.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150906_162129_zpsrgzfiqqg.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20150906_162129_zpsrgzfiqqg.jpg.html)
I've never made a brisket this good and enjoyed the whole process.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150906_162306_zps04smflbh.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20150906_162306_zps04smflbh.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150906_163029_zps264gogfr.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20150906_163029_zps264gogfr.jpg.html)
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I always gotta ask. How was the moisture?
Sparky better not be watching. I think his knees may buckle
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I always gotta ask. How was the moisture?
Sparky better not be watching. I think his knees may buckle
Not a sign of dryness anywhere!!
It's just ridiculous.
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Oh my goodness gracious! :P :P :P
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Oh dear Lord. Look at that chunk of meat. How bout this......I bring the cow and my own tent. I want one of these smokers. Some of my oldest smokers should be very worried. I know three smokers this could replace.
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Oh dear Lord. Look at that chunk of meat. How bout this......I bring the cow and my own tent. I want one of these smokers. Some of my oldest smokers should be very worried. I know three smokers this could replace.
My PBC is gone already.. I can hang anything in here.
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Keep the performer for grilling.
Keep the 22 WSM for cooks you can't watch & get rid of the others
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Keep the performer for grilling.
Keep the 22 WSM for cooks you can't watch & get rid of the others
I can't seem to part with my WSM 14.5. LOL
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Keep the performer for grilling.
Keep the 22 WSM for cooks you can't watch & get rid of the others
I can't seem to part with my WSM 14.5. LOL
I already sold my 14.5 wsm. I love my 22 wsm, pk grill, LBGE and my jim bowie. everything else can be sold.
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I can't do it Sparky, I tried. I'm keeping the arsenal intact. LOL.
14.5 stays.
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So I vacuum sealed a small brisket from last cook. I wanted to see how it would reheat. I planning on smoking a packet for a birthday but the timing is throwing me off.
Reheated it today in the oven and it came out fantastic. Of course I'd rather reheat it in the smoker, this was just an experiment.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150908_204813_zpsmpi6vvkm.jpg) (http://"http://s1175.photobucket.com/user/emtawali/media/IMG_20150908_204813_zpsmpi6vvkm.jpg.html")
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Outstanding 8)
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In the works....
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150911_190222_zpsfhckmqxl.jpg) (http://"http://s1175.photobucket.com/user/emtawali/media/IMG_20150911_190222_zpsfhckmqxl.jpg.html")
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150911_203244_zpsfeez1hmo.jpg) (http://"http://s1175.photobucket.com/user/emtawali/media/IMG_20150911_203244_zpsfeez1hmo.jpg.html")
I left a bone behind..
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150911_203351_zpsekyje3ku.jpg) (http://"http://s1175.photobucket.com/user/emtawali/media/IMG_20150911_203351_zpsekyje3ku.jpg.html")
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Nice :)
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You always leave a witness to tell the tale :P
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I got to stop looking at your posts Biggs!!! Too old to get a new smoker and no good source for wood! Don
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I got to stop looking at your posts Biggs!!! Too old to get a new smoker and no good source for wood! Don
I didn't have a wood source before I got it.
I put it in my backyard then realized that I had no wood or source.
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I have a stack of live oak splits that would fit perfectly in the Karabecue.....................
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Football season is wings season
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150913_124114_zpsghcpwefw.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20150913_124114_zpsghcpwefw.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/1442178682_IMG_20150913_125929-picsay_zpstqsfl2oe.jpg) (http://s1175.photobucket.com/user/emtawali/media/1442178682_IMG_20150913_125929-picsay_zpstqsfl2oe.jpg.html)
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Working on a cowboy steak, I'll sear it on the firebox.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150913_164518_zpsr9u5coik.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20150913_164518_zpsr9u5coik.jpg.html)
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Nice :P :P
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It's ready...
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150913_180241_zpsx7whnhh1.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20150913_180241_zpsx7whnhh1.jpg.html)
Mesquite wood
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150913_180503_zps1kuqqcgz.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20150913_180503_zps1kuqqcgz.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150913_180945_zpswxocnym5.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20150913_180945_zpswxocnym5.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150913_181327_zpsuat786ge.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20150913_181327_zpsuat786ge.jpg.html)
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Oh my
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Wow... just wow!
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Ok, that's my plate. Fork, napkin and milk plz.
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Not to tinkle in anyones Kool-aid or to put a damper on this thread of awesom Karabecue cooks, in light of the No-Cal fires and my concerns for the mountains I live in, I contacted Bill over at Karabecue about the safety of the machine in mountainy, windy type conditions.
Here is the reply I got:
hi Smoke, thanks for your inquiry.
I think your concern is well founded, and I advise customers to use their KBQ in conditions wherein they'd feel comfortable having a small campfire going.
Please let me know if you have any other questions.
With kind regards,
Bill Karau
just sayin........
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Not to tinkle in anyones Kool-aid or to put a damper on this thread of awesom Karabecue cooks, in light of the No-Cal fires and my concerns for the mountains I live in, I contacted Bill over at Karabecue about the safety of the machine in mountainy, windy type conditions.
Here is the reply I got:
hi Smoke, thanks for your inquiry.
I think your concern is well founded, and I advise customers to use their KBQ in conditions wherein they'd feel comfortable having a small campfire going.
Please let me know if you have any other questions.
With kind regards,
Bill Karau
just sayin........
Yeah, safety first.
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Specially where I live. I would be better off with a stick burner so at least I could shut the fire box door. I like this rig though. I'm saving up for a Jambo jr.
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Specially where I live. I would be better off with a stick burner so at least I could shut the fire box door. I like this rig though. I'm saving up for a Jambo jr.
Jambo's are nice but you are paying too much for the name (since Pitmasters Season 1 his pits have gone up greatly). Check out Yoder or Horizon. They are direct descendants to the legendary Oklahoma Joes. Great pits and won't break the bank.
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A loaded Wichita is the same price as a Jambo jr more or less.
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A loaded Wichita is the same price as a Jambo jr more or less.
Jambo Jr 2350.00 400.00 lift gate
Loaded Yoder Wichita 1894.00
You can call Eric over at Simi Pellet Grills. He is a dealer for Yoder. I think the shipping is a little less going through him...............
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Three shipping on stick burners is the biggest deal breaker.
But they do look some kinda way in the backyard.
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I don't think there is a stick burner around that can do any better than the Karabecue 8) 8)
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I don't think there is a stick burner around that can do any better than the Karabecue 8) 8)
I don't think there's any smoker that can do better than the Karubecue.....
The quality of smoke is just out of this world.
I "smoked" or say slowly cooked that steak at 160 degrees using mesquite wood.
Now picture a sous vide flat brisket......finished in the KBQ, perfectly smoked at low temp......
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I do like that it has good capacity and I can put it in the back of my truck. The thermostat I'm not a fan of. For this much money it should have a better controller. Can't use it under a overhang and not in the rain. But just think of the great food you could cook at a giants or 49ers tailgate party. Out on the beach. Hook the up to a inverter and marine battery. Shazam. Hmmmm..... My mak should be very worried. I love my gmg.
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Playing with the KBQ....smoked sliders
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150918_162804_zps2qotgfv2.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20150918_162804_zps2qotgfv2.jpg.html)
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Oh heck yeah, I love smoked burgers........
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Took em to 145 then I dropped the KBQ temp to 135 to hold em warm while I get ready.
It's like a smoking nonsous vide sous vide machine.
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Working on some ribs and pork belly
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150919_091927_zpsxnxj1pqb.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20150919_091927_zpsxnxj1pqb.jpg.html)
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(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150919_142656_zpsfm5bzmkq.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20150919_142656_zpsfm5bzmkq.jpg.html)
Mesquite bird, its liking the smoke, see that wave?
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150919_155107_zpscvxj7r14.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20150919_155107_zpscvxj7r14.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/1442697010_IMG_20150919_155507-picsay_zpsazdxjg0h.jpg) (http://s1175.photobucket.com/user/emtawali/media/1442697010_IMG_20150919_155507-picsay_zpsazdxjg0h.jpg.html)
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Love the color on the chicken and ribs. I'm thinning the herd in the backyard. I'm like this smoker.
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Outstanding
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Love the color on the chicken and ribs. I'm thinking the herd in the backyard. I'm liken this smoker.
KBQ tames mesquite wood into something special.
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Outstanding
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DUCK!
(http://i1175.photobucket.com/albums/r636/emtawali/IMG-20150920-WA0012_zpswamco1db.jpeg) (http://s1175.photobucket.com/user/emtawali/media/IMG-20150920-WA0012_zpswamco1db.jpeg.html)
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DUCK!
(http://i1175.photobucket.com/albums/r636/emtawali/IMG-20150920-WA0012_zpswamco1db.jpeg) (http://s1175.photobucket.com/user/emtawali/media/IMG-20150920-WA0012_zpswamco1db.jpeg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150920_163203-picsay_zpsfq1jq3ee.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20150920_163203-picsay_zpsfq1jq3ee.jpg.html)
I'm loving mesquite wood.
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Duck fat fries coming?
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Duck fat fries coming?
Collected a whole cup full. Plus it's fortified with mesquite wood smoke.
Making potatoes now
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I have never seen a cooker turn out food this good looking............If we ever move off of the mountain, I am grabbing one.........
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Duck fat fries coming?
Collected a whole cup full. Plus it's fortified with mesquite wood smoke.
Making potatoes now
Atta boy
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I have never seen a cooker turn out food this good looking............If we ever move off of the mountain, I am grabbing one.........
Please do. If only I could post the aroma
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(http://i1175.photobucket.com/albums/r636/emtawali/1442794562_IMG_20150920_183358-picsay_zpstolfp4xf.jpg) (http://s1175.photobucket.com/user/emtawali/media/1442794562_IMG_20150920_183358-picsay_zpstolfp4xf.jpg.html)
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Oh my that looks amazing!
Once I get my life back to normal I am buying one!
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Wow, just wow on everything.
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(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150925_185122_zpse1b5ipfu.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20150925_185122_zpse1b5ipfu.jpg.html)
Inverted flame
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150925_193244_zps5indjrb8.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20150925_193244_zps5indjrb8.jpg.html)
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Looks amazing Bigg!
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Just awesome.
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My boy's 4th birthday.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150926_101023_zps5eijlamp.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20150926_101023_zps5eijlamp.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150926_111907_zps9fefbinr.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20150926_111907_zps9fefbinr.jpg.html)
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You are spoiling that boy. :D Happy Birthday to the little fella !!!
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Is that mahogany enough?
First time using the clean and dirty smoke combo throughout. No sugar, BBQ sauce or wrapping.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150926_112906_zpsjwntgf1u.jpg) (http://"http://s1175.photobucket.com/user/emtawali/media/IMG_20150926_112906_zpsjwntgf1u.jpg.html")
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I have never seen a cooker turn out food this good looking............If we ever move off of the mountain, I am grabbing one.........
Smoke our food looks just that good........without my reading glasses ::)
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My boy turns 5 on Tuesday!
Happy birthday to your boy and great looking food Bigg!
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I have never seen a cooker turn out food this good looking............If we ever move off of the mountain, I am grabbing one.........
Smoke our food looks just that good........without my reading glasses ::)
;D ;D :D :D
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Man, those ribs look real good. Nice color this time. I would like a few bones plz.
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Man, those ribs look real good. Nice color this time. I would like a few bones plz.
You get a whole rack Sparky!! And a glass of cold milk.
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Man, those ribs look real good. Nice color this time. I would like a few bones plz.
You get a whole rack Sparky!! And a glass of cold milk.
Thank you very much buddy.
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How much does the whole unit weigh?
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How much does the whole unit weigh?
The cook box alone is 70 pounds, the fire box about 35 pounds.
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Would love to have this cooker in the shed!
But then, if I got one I would have to move my clothes and a bed to the shed. Deb would tell me to sleep with IT...
Just sayin...
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Would love to have this cooker in the shed!
But then, if I got one I would have to move my clothes and a bed to the shed. Deb would tell me to sleep with IT...
Just sayin...
Sometimes you have to make sacrifices ::)
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Would love to have this cooker in the shed!
But then, if I got one I would have to move my clothes and a bed to the shed. Deb would tell me to sleep with IT...
Just sayin...
You'd be back in the house after a bite from the fist cook.
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Did it come with wheels? It does not seem easily moved. I really like the design but I would need something easily moved.
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Betcha you could mount some casters to it or a little cart.
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Yep...that cooker would make my list complete.
Think about it...it burns wood, so I can keep pokin' a fire; it isn't completely automatic, so I could mess with it; It handles just the right amount of food for my job; small enough to fit comfortably in the shed; innovative - I'm always lookin' for the next new thing.
just sayin'...
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Did it come with wheels? It does not seem easily moved. I really like the design but I would need something easily moved.
Their site shows a wheel kit for it. Don
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Did it come with wheels? It does not seem easily moved. I really like the design but I would need something easily moved.
It's very movable. It comes with wheels on the back legs.
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Yep...that cooker would make my list complete.
Think about it...it burns wood, so I can keep pokin' a fire; it isn't completely automatic, so I could mess with it; It handles just the right amount of food for my job; small enough to fit comfortably in the shed; innovative - I'm always lookin' for the next new thing.
just sayin'...
The only negative so far is that I have neglected my other cookers.
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Never mind...
IR2DUM reminded me today that the open fire is at the BOTTOM of the pile, therefore there is no fire to poke and really nothing to mess with.
>:(
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Never mind...
IR2DUM reminded me today that the open fire is at the BOTTOM of the pile, therefore there is no fire to poke and really nothing to mess with.
>:(
Dang! :(
Might save me some money though... ;) Just sayin'
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Never mind...
IR2DUM reminded me today that the open fire is at the BOTTOM of the pile, therefore there is no fire to poke and really nothing to mess with.
>:(
That is not correct. It comes with a fire poker. You occasionally need to poke the coaled over wood (from the side of the firebox) to make way for the newly coaled over wood. This is my favorite part.
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Never mind...
IR2DUM reminded me today that the open fire is at the BOTTOM of the pile, therefore there is no fire to poke and really nothing to mess with.
>:(
Dang! :(
Might save me some money though... ;) Just sayin'
Not so fast!! See picture below, red mark pointing to where you need to pokey pokey
(http://i1175.photobucket.com/albums/r636/emtawali/02c02981-ebe0-479b-9938-825e52991628_zps5boarllq.jpg) (http://s1175.photobucket.com/user/emtawali/media/02c02981-ebe0-479b-9938-825e52991628_zps5boarllq.jpg.html)
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LOL - OK - Gotta keep an open mind - thanks!
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Every now and then I have to redistribute the hot bed of coals. It's the fun part.
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Never mind...
IR2DUM reminded me today that the open fire is at the BOTTOM of the pile, therefore there is no fire to poke and really nothing to mess with.
>:(
That is not correct. It comes with a fire poker. You occasionally need to poke the coaled over wood (from the side of the firebox) to make way for the newly coaled over wood. This is my favorite part.
Y'all are taking advice from somebody that is 2dum?? ??? I guess y'all believe everything you read on the interweb, too. ;) ; I think 2dum took his advise from 1Bigg_ER when he clarified a question somebody asked.....that the fire burns upside down and showed a picture to clarify. He now stands corrected and is glad that Jaxon and David will be able to poke at it when they get theirs.
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After seeing the Assassin Grill at $599, I think I've found my next grill.
KBCUE is innovative and seems to help cook some awesome food, BUTT, on my budget it is out of sight.
I believe the Assassin is more in line with the backyard jack in most guys and there is a small learning curve.
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After seeing the Assassin Grill at $599, I think I've found my next grill.
KBCUE is innovative and seems to help cook some awesome food, BUTT, on my budget it is out of sight.
I believe the Assassin is more in line with the backyard jack in most guys and there is a small learning curve.
At $600 for the assassin, you're almost halfway to the KBQ. Plus you'll be cooking with all wood.
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Eventually when I am settled somewhere permanent I think I am going to buy a Karbecue. That is the first stick burner I have seen that I really want.
And I got no one to tell me no either :P
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Here's how the clean and dirty smoke combo works. This is when you want a heavier smoke flavor
See those two thingamajigs? That's where the smoke gets into the cookbox. I pulled the bottom one out fully. Top one is closed, that's all clean smoke
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20151003_073727_zpsjwgiily1.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20151003_073727_zpsjwgiily1.jpg.html)
Notice how the flame is shooting up, that's any smoke going into the cooking box is passing through the hot bed of coals.
Under the firebox is where the inverted flame shows
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20151003_073732_zpshmnxjkj5.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20151003_073732_zpshmnxjkj5.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150925_193244_zps5indjrb8.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20150925_193244_zps5indjrb8.jpg.html)
Now, here I got both thingamajigs pulled out. That's the clean and dirty smoke combo
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20151003_073722_zps2y1avvaw.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20151003_073722_zps2y1avvaw.jpg.html)
Look at the flame shooting into the lnlet, getting pulled into the cookbox. You'll also notice that there's no bellowing smoke even though it is called "dirty smoke"
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20151003_073701_zps0gml682p.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20151003_073701_zps0gml682p.jpg.html)
Now that's fire management.
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The so called dirty smoke is actually cleaner than the smoke coming off a well managed stick burner.
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YEEEEAH BUDDY!!
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20151003_090203_zpsvtr0owls.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20151003_090203_zpsvtr0owls.jpg.html)
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That thing is amazing.
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That thing is amazing.
YES!!! Don
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Never mind...
IR2DUM reminded me today that the open fire is at the BOTTOM of the pile, therefore there is no fire to poke and really nothing to mess with.
>:(
That is not correct. It comes with a fire poker. You occasionally need to poke the coaled over wood (from the side of the firebox) to make way for the newly coaled over wood. This is my favorite part.
Y'all are taking advice from somebody that is 2dum?? ??? I guess y'all believe everything you read on the interweb, too. ;) ; I think 2dum took his advise from 1Bigg_ER when he clarified a question somebody asked.....that the fire burns upside down and showed a picture to clarify. He now stands corrected and is glad that Jaxon and David will be able to poke at it when they get theirs.
Hahaha!!!!!. Flame is converted when the fan is engaged. Pokey pokey was not discussed until now.
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That's not sauce, spritze or mop on that meat. Just the KBQ magic.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20151003_112353_zps4zvsn9qb.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20151003_112353_zps4zvsn9qb.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20151003_112502_zpsqnshdymq.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20151003_112502_zpsqnshdymq.jpg.html)
Basic fatty
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20151003_092907_zpshveh8j4b.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20151003_092907_zpshveh8j4b.jpg.html)
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Wow!!!
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Wow, look at the color. Outstanding.
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I haven't done meatloaf in a looooooong time. Here we go...
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20151004_095913_zpsaxrfsgdu.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20151004_095913_zpsaxrfsgdu.jpg.html)
Mesquite logs, my new go to wood.
(http://i1175.photobucket.com/albums/r636/emtawali/1443977298_IMG_20151004_111954-picsay_zpsachzgafo.jpg) (http://s1175.photobucket.com/user/emtawali/media/1443977298_IMG_20151004_111954-picsay_zpsachzgafo.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/1443983197_IMG_20151004_125942-picsay_zpsteqfmycn.jpg) (http://s1175.photobucket.com/user/emtawali/media/1443983197_IMG_20151004_125942-picsay_zpsteqfmycn.jpg.html)
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Meatloaf just hugs your soul....
(http://i1175.photobucket.com/albums/r636/emtawali/1444001779_IMG_20151004_182755-picsay_zpsreexcxoj.jpg) (http://s1175.photobucket.com/user/emtawali/media/1444001779_IMG_20151004_182755-picsay_zpsreexcxoj.jpg.html)
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Meatloaf just hugs your soul....
(http://i1175.photobucket.com/albums/r636/emtawali/1444001779_IMG_20151004_182755-picsay_zpsreexcxoj.jpg) (http://s1175.photobucket.com/user/emtawali/media/1444001779_IMG_20151004_182755-picsay_zpsreexcxoj.jpg.html)
Meatloaf just hugs your soul.... and warms your heart and makes your tummy all full and happy :) :)
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Meatloaf just hugs your soul....
(http://i1175.photobucket.com/albums/r636/emtawali/1444001779_IMG_20151004_182755-picsay_zpsreexcxoj.jpg) (http://s1175.photobucket.com/user/emtawali/media/1444001779_IMG_20151004_182755-picsay_zpsreexcxoj.jpg.html)
no. Your meatloaf hugs our souls.. It looks super good. Draw a glass of milk next to it. Lol.
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Bigg, your meatloaf looks delicious.
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Bigg, your meatloaf looks delicious.
X2 - That pretty much says it all!
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Mesquite wood roasted Rack-o-lamb.
Slowly roasted
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20151011_174209_zpswaqdsroh.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20151011_174209_zpswaqdsroh.jpg.html)
Then seared right on the firebox. While I lower the cookbox temp to hold it at 120 degrees.
Seared over mesquite wood.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20151011_181158_zpsxnce7mll.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20151011_181158_zpsxnce7mll.jpg.html)
I'll hold it at 120 while I go take a shower. Another advantage of the KBQ. It will still Pump some smoke in while I hold the food for serving.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20151011_180838_zpsyjws4zt8.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20151011_180838_zpsyjws4zt8.jpg.html)
Let's eat
(http://i1175.photobucket.com/albums/r636/emtawali/1444609833_IMG_20151011_183740-picsay_zpszifxjxrg.jpg) (http://s1175.photobucket.com/user/emtawali/media/1444609833_IMG_20151011_183740-picsay_zpszifxjxrg.jpg.html)
Served with sweet potato puree.
(http://i1175.photobucket.com/albums/r636/emtawali/lamb_zps2z74n4pn.jpg) (http://s1175.photobucket.com/user/emtawali/media/lamb_zps2z74n4pn.jpg.html)
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D@'m, that looks so so good.
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D@'m, that looks so so good.
Me too!!! I am getting tired of looking at the great food from your KBQ Biggs but will soon have to see some from Sandman, I just might get a sample of his though!!! Don
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D@'m, that looks so so good.
Me too!!! I am getting tired of looking at the great food from your KBQ Biggs but will soon have to see some from Sandman, I just might get a sample of his though!!! Don
He needs a little encouragement LOL
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Looks simply amazing!
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Nice, steakhouse quality lamb right there.
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Bringing the state fair to the house....
(http://i1175.photobucket.com/albums/r636/emtawali/1445099655_20151017_105345-picsay_zps172ogp57.jpg) (http://s1175.photobucket.com/user/emtawali/media/1445099655_20151017_105345-picsay_zps172ogp57.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/1445099470_IMG_20151017_111845-picsay_zpsyzjmduhr.jpg) (http://s1175.photobucket.com/user/emtawali/media/1445099470_IMG_20151017_111845-picsay_zpsyzjmduhr.jpg.html)
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WOW, that all looks so good!! I wonder what my wife would say if I expressed interest in getting a KBQ?
Art
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Pitmaster privileges.....
(http://i1175.photobucket.com/albums/r636/emtawali/1445105248_IMG_20151017_115050-picsay_zpsfyeaaeqz.jpg) (http://s1175.photobucket.com/user/emtawali/media/1445105248_IMG_20151017_115050-picsay_zpsfyeaaeqz.jpg.html)
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WOW, that all looks so good!! I wonder what my wife would say if I expressed interest in getting a KBQ?
Art
Probably something like this: "&%^&^%$$%^&^&*()^$#!@##&*^%$&$@#$$%^...........NO"
Lets face it , when something is forbidden and the answer is NO,.....just makes ya want it more........... ;)
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I keep telling everyone It's the camera. There is no way that food looks that good. lol All I can say is Yow weeeee !!!!
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I keep telling everyone It's the camera. There is no way that food looks that good. lol All I can say is Yow weeeee !!!!
Phone camera actually, no tricks.
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Karubecue smoked oxtail experiment
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20151017_140147_zpsr2frxoqx.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20151017_140147_zpsr2frxoqx.jpg.html)
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Karubecued lamb shanks experiment
(http://i1175.photobucket.com/albums/r636/emtawali/Smoked%20lamb%20shanks_zpsowsh8nek.jpg) (http://"http://s1175.photobucket.com/user/emtawali/media/Smoked%20lamb%20shanks_zpsowsh8nek.jpg.html")
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20151017_153904_zpsd6qqmdwy.jpg) (http://"http://s1175.photobucket.com/user/emtawali/media/IMG_20151017_153904_zpsd6qqmdwy.jpg.html")
This will be pulled for weekdays.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20151017_154001_zpsg2fqxfv2.jpg) (http://"http://s1175.photobucket.com/user/emtawali/media/IMG_20151017_154001_zpsg2fqxfv2.jpg.html")
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Fantastic!
(http://i1175.photobucket.com/albums/r636/emtawali/20151017_183554_zps3zs08p6p.jpg) (http://s1175.photobucket.com/user/emtawali/media/20151017_183554_zps3zs08p6p.jpg.html)
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All I can say is "WOW"~!!
Art
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Oh man, I'm small and don't need much room. Can I move in?
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That Karubecued lamb shank from yesterday, today's dinner....
(http://i1175.photobucket.com/albums/r636/emtawali/Smoked%20lamb%20shanks_zpsowsh8nek.jpg) (http://"http://s1175.photobucket.com/user/emtawali/media/Smoked%20lamb%20shanks_zpsowsh8nek.jpg.html")
(http://i1175.photobucket.com/albums/r636/emtawali/1445213780_20151018_181013-picsay_zpspngmmtlm.jpg) (http://"http://s1175.photobucket.com/user/emtawali/media/1445213780_20151018_181013-picsay_zpspngmmtlm.jpg.html")
With mashed potatoes...
(http://i1175.photobucket.com/albums/r636/emtawali/1445213961_20151018_181415-picsay_zpscevnk8jv.jpg) (http://s1175.photobucket.com/user/emtawali/media/1445213961_20151018_181415-picsay_zpscevnk8jv.jpg.html)
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Wouldn't be so bad if the was black and white picture. Lol.
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Wouldn't be so bad if out was black and white picture. Lol.
HAHAHA!
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D@'m, that looks so so good.
X2......perfect
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D@'m, that looks so so good.
X2......perfect
Especially with all those green peas..... :D
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D@'m, that looks so so good.
X2......perfect
Especially with all those green peas..... :D
Funny, I really thought I was responding to the lamb chop post which had no peas. I can't keep up with Bigg!
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And here I thought you MIGHT be expanding your food horizons.... :D :D :D
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And here I thought you MIGHT be expanding your food horizons.... :D :D :D
Not unless they create a new magical cow or pig.....I'm pretty set
Well....let's see....feed a pig enough "magic mushrooms" and we will see if pigs fly....seems like magic to me! 8)
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D@'m, that looks so so good.
X2......perfect
YES!! I managed to get Pappy on the peas wagon!!!
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Sun is out in Dallas......
(http://i1175.photobucket.com/albums/r636/emtawali/1445900900_IMG_20151026_172500_1-picsay_zpsqehwncbx.jpg) (http://s1175.photobucket.com/user/emtawali/media/1445900900_IMG_20151026_172500_1-picsay_zpsqehwncbx.jpg.html)
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Look at those beauties.............
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And here I thought you MIGHT be expanding your food horizons.... :D :D :D
Not unless they create a new magical cow or pig.....I'm pretty set
Well....let's see....feed a pig enough "magic mushrooms" and we will see if pigs fly....seems like magic to me! 8)
I have actually seen a pig and a cow fly after eating some mushrooms. It was pretty far out.
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And here I thought you MIGHT be expanding your food horizons.... :D :D :D
Not unless they create a new magical cow or pig.....I'm pretty set
Well....let's see....feed a pig enough "magic mushrooms" and we will see if pigs fly....seems like magic to me! 8)
I have actually seen a pig and a cow fly after eating some mushrooms. It was pretty far out.
So they ate mushrooms and flew? Nice! Must have been livestock bred at Auburn! ;) :D :D
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And here I thought you MIGHT be expanding your food horizons.... :D :D :D
Not unless they create a new magical cow or pig.....I'm pretty set
Well....let's see....feed a pig enough "magic mushrooms" and we will see if pigs fly....seems like magic to me! 8)
I have actually seen a pig and a cow fly after eating some mushrooms. It was pretty far out.
So they ate mushrooms and flew? Nice! Must have been livestock bred at Auburn! ;) :D :D
ummmmm.... well you know....
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That's not brisket, that's beef short ribs. Better than brisket....
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20151029_191458-picsay_zpssijl59yc.jpg) (http://"http://s1175.photobucket.com/user/emtawali/media/IMG_20151029_191458-picsay_zpssijl59yc.jpg.html")
Pappy, Muebe, let's eat!
Milk in a beer mug for Sparky
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That's not brisket, that's beef short ribs. Better than brisket....
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20151029_191458-picsay_zpssijl59yc.jpg) (http://"http://s1175.photobucket.com/user/emtawali/media/IMG_20151029_191458-picsay_zpssijl59yc.jpg.html")
Pappy, Muebe, let's eat!
Milk in a beer mug for Sparky
Thank you buddy. What's that green stuff?
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Guacamole????
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Smashed peas with Parmesan cheese.
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I've been trying to KBQ some Meatyballs. Finally got to it, on a rainy day...
(http://i1175.photobucket.com/albums/r636/emtawali/1446328825_IMG_20151031_102206-picsay_zpsoret0wo3.jpg) (http://s1175.photobucket.com/user/emtawali/media/1446328825_IMG_20151031_102206-picsay_zpsoret0wo3.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/1446328905_IMG_20151031_102425-picsay_zps4poiworb.jpg) (http://"http://s1175.photobucket.com/user/emtawali/media/1446328905_IMG_20151031_102425-picsay_zps4poiworb.jpg.html")
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Talk to me about those meatballs! Recipe? Were they basted with a sauce? Or is the color the product of the wood burning alone?
Thanks Biggs! Keep 'em coming ...YOU are a machine ;) ;D
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I'd like that meatball technique too.
Deb makes great Italian meatballs and we have talked about smoking a batch. This could help a lot.
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Talk to me about those meatballs! Recipe? Were they basted with a sauce? Or is the color the product of the wood burning alone?
Thanks Biggs! Keep 'em coming ...YOU are a machine ;) ;D
Meatballs Recipe:
All ingredients are eyeballed
1.5 LBS Ground beef
1 LBS Ground pork
1 medium onion
3 garlic cloves grated
About 1/2 cup chopped tomato
About a cup Ricotta cheese
A bunch of freshly grated Parmesan cheese
2 egg yolks (I prefer yolks only, more tender, bouncy balls)
About 3/4 cup bread crumbs
Some parsley
Some fresh thyme.
A dash of Vietnamese fish sauce
Cook the onion in some fat until soft, add grated garlic and tomato. Cook that mess until there's no more liquid. Add the Vietnamese fish sauce, mix and set aside to cool.
In a large bowl, loosely mix the beef and pork. Season with salt and pepper. Add the rest of the ingredients and get at it with your hands.
Cook a small piece of the mess to taste for seasoning. Adjust accordingly.
Form that mess into a large ball, cover with plastic wrap and refrigerate for at least 30 minutes.
Roll into meatballs and cook indirect on grill or however you please.
Takes notes, make adjustments on next cook.
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I can't call these "Italian" but I'll put them against any Italian meatballs.
Didn't baste these, nothing in KBQ gets basted.
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Thanks for the meatball recipe!!! My next meatballs!!! Don
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Those sound like excellent meatballs - bookmarked for this weekend. Thank you!
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(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20151108_171223_zpswi3iiosg.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20151108_171223_zpswi3iiosg.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20151108_172709_zps025x2wtq.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20151108_172709_zps025x2wtq.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/1447030655_IMG_20151108_174220-picsay_zpsw073uemm.jpg) (http://s1175.photobucket.com/user/emtawali/media/1447030655_IMG_20151108_174220-picsay_zpsw073uemm.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/1447030567_IMG_20151108_174313-picsay_zpsqhghf2pu.jpg) (http://s1175.photobucket.com/user/emtawali/media/1447030567_IMG_20151108_174313-picsay_zpsqhghf2pu.jpg.html)
I'll leave it at that!
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I just passed out!!!! Wow!
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I just passed out!!!! Wow!
I am right next to you buddy..............just amazing looking grub 8)
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Smoke we can cook food that's looks that good .............well maybe not ...........I can't get another $1000+ cooker & live :(
I'll just enjoy vicariously through the forum!
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Smoke we can cook food that's looks that good .............well maybe not ...........I can't get another $1000+ cooker & live :(
I'll just enjoy vicariously through the forum!
Still working out the kinks in the scratch and sniff screen...... ::) ;D Biggs.......I am slack jawed ....... :P :P :P
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(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20151108_174623-picsay_zpsm281635t.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20151108_174623-picsay_zpsm281635t.jpg.html)
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Smoke we can cook food that's looks that good .............well maybe not ...........I can't get another $1000+ cooker & live :(
I'll just enjoy vicariously through the forum!
Same here. Wendy has sensors on all the decks and the patio area ;D I am waiting for a new (larger) PK Grill for next year and I gotta walk on egg shells until then......
Sure wish Tim would get that scratch and sniff dealio going a little quicker ;) ;)
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I'm not sure I really want to eat this - just want to look at it... Ok, yeah, I want to eat it! Beautiful!
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I'm STILL tryin' to figure out how to post pictures like that...
Well, that and cook food like that.
I guess I need a KBQ and a new camera.
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I'm STILL tryin' to figure out how to post pictures like that...
Well, that and cook food like that.
I guess I need a KBQ and a new camera.
LOL! No big mystery. That's my Nexus 5 phone camera.
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I'm STILL tryin' to figure out how to post pictures like that...
Well, that and cook food like that.
I guess I need a KBQ and a new camera.
LOL! No big mystery. That's my Nexus 5 phone camera.
Well, I can take pics on my Note 3 that look like that but can't modify 'em to fit 800 pixels
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Send them to photobucket then share from there.
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I had to do mine a day in advance due to thunderstorm threat.
Dry brined, then moisturized with duck fat and perfumed with herbs de Provence.
Cherry wood in the KBQ
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20151125_123719_zpsfj7mavoq.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20151125_123719_zpsfj7mavoq.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20151125_124418_zpsweaddbxa.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20151125_124418_zpsweaddbxa.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/1448490050_IMG_20151125_143116-picsay_zpsohvserwi.jpg) (http://s1175.photobucket.com/user/emtawali/media/1448490050_IMG_20151125_143116-picsay_zpsohvserwi.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/15%20Turkey_zpsfgjksm27.jpg) (http://s1175.photobucket.com/user/emtawali/media/15%20Turkey_zpsfgjksm27.jpg.html)
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Jeepers that is a pretty bird! Is the skin as good as it looks?
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Jeepers that is a pretty bird! Is the skin as good as it looks?
Crackling like chips!!!
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KBQ lasagna.
I just finished a Turkey for kinsfolk. Well the KBQ was already fired up so I thought "why not"
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20151125_1545132_zpsz44mpkjy.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20151125_1545132_zpsz44mpkjy.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20151125_164407_zpsgsgd5kyp.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20151125_164407_zpsgsgd5kyp.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/1448502288_IMG_20151125_193510-picsay_zpsq4peojet.jpg) (http://s1175.photobucket.com/user/emtawali/media/1448502288_IMG_20151125_193510-picsay_zpsq4peojet.jpg.html)
Oh yeah!!!
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Would love me some of that
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I wanted to do ribs over the past weekend but got rained in. So here we go....
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20151201_132736-picsay_zpsrludrgjt.jpg) (http://"http://s1175.photobucket.com/user/emtawali/media/IMG_20151201_132736-picsay_zpsrludrgjt.jpg.html")
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20151201_132852-picsay_zpsr1cx1acm.jpg) (http://"http://s1175.photobucket.com/user/emtawali/media/IMG_20151201_132852-picsay_zpsr1cx1acm.jpg.html")
Close up. No sauce or spritzing
(http://i1175.photobucket.com/albums/r636/emtawali/kbq%20close%20up_zpsdegwnhkt.jpg) (http://"http://s1175.photobucket.com/user/emtawali/media/kbq%20close%20up_zpsdegwnhkt.jpg.html")
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Just a perfect finish to un-sauced ribs that I love. And yes, My wife still hates you. But then she hated NEPAS over 6 years ago when I bought my Traeger 070, but still enjoys the cooks. I just gotta her to point that she just want's to shut me up!
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HAHAHA!! Resistance is futile!
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BOOOOOOOOOOM!!!
(http://i1175.photobucket.com/albums/r636/emtawali/1449109243_IMG_20151202_194153-picsay_zpsvk2cf6sj.jpg) (http://s1175.photobucket.com/user/emtawali/media/1449109243_IMG_20151202_194153-picsay_zpsvk2cf6sj.jpg.html)
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One of the best looking ribs on this forum. Outstanding my friend.
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Simply amazing!
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Oh my goodness - too pretty to eat!
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You are making it hard for me not to save up and get this.
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I think I figgered this out...
You MUST be taking pictures of food magazines. Yeah, that's it. The food looks too good.
just sayin'...
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This last round of food looks great too. What an inspiration you are to the rest of us. Keep it up, I love this thread.
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Playing with fire.....
Did a rack of lamb with mesquite.
Heating my cast iron hotplate on the KBQ for box for the Sear.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20151206_174413_zpsjs6aipv7.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20151206_174413_zpsjs6aipv7.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20151206_175435_zpsbk7aqlro.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20151206_175435_zpsbk7aqlro.jpg.html)
Ready to cut up
(http://i1175.photobucket.com/albums/r636/emtawali/1449450397_IMG_20151206_180611-picsay_zps5gk8rc4t.jpg) (http://s1175.photobucket.com/user/emtawali/media/1449450397_IMG_20151206_180611-picsay_zps5gk8rc4t.jpg.html)
A pile of lamb pops
(http://i1175.photobucket.com/albums/r636/emtawali/Meat%20pops_zpszcegeghf.jpg) (http://s1175.photobucket.com/user/emtawali/media/Meat%20pops_zpszcegeghf.jpg.html)
Plated with chimichurri sauce and potato bites
(http://i1175.photobucket.com/albums/r636/emtawali/1449450031_IMG_20151206_181218-picsay_zpsq6nw58tf.jpg) (http://s1175.photobucket.com/user/emtawali/media/1449450031_IMG_20151206_181218-picsay_zpsq6nw58tf.jpg.html)
Good eats!
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Lamb looks perfect. Hold the sauce
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That is really nice.
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Beef short rib rack. Goodness gracious that was fantastic.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20151206_172818_zpsl6rgdtir.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20151206_172818_zpsl6rgdtir.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20151206_184133_zpstpzawhdd.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20151206_184133_zpstpzawhdd.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/Short%20rack_zpsivovi3ta.jpg) (http://s1175.photobucket.com/user/emtawali/media/Short%20rack_zpsivovi3ta.jpg.html)
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KBQ Cherry wood roasted capon. KBQ seared sous vide Prime Rib.
When everything was done, I dropped the KBQ temp to 140, held the capon and the rib roast warm while I freshened up.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20151225_171257_zpsimrftbog.jpg) (http://"http://s1175.photobucket.com/user/emtawali/media/IMG_20151225_171257_zpsimrftbog.jpg.html")
(http://i1175.photobucket.com/albums/r636/emtawali/1451092967_IMG_20151225_173852-picsay_zpstbbgv9pm.jpg) (http://"http://s1175.photobucket.com/user/emtawali/media/1451092967_IMG_20151225_173852-picsay_zpstbbgv9pm.jpg.html")
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<slurp...gobble...BURP!> Man that looks good!!!!!
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Not to tinkle in anyones Kool-aid or to put a damper on this thread of awesom Karabecue cooks, in light of the No-Cal fires and my concerns for the mountains I live in, I contacted Bill over at Karabecue about the safety of the machine in mountainy, windy type conditions.
Sad, but I had a dream about this cooker, your question regarding a "spark arrestor" and here is what I came up with...in my dream. My leaf blower has a spark arrestor, which is basically just a small screen mesh that prevents hot carbon flakes from exiting.
Leveraging this principle, why not pick up some good quality door screen wire, form it into a "tube" which slide around the firebox; maybe, make a top too? Someone will engineer the crap out of this suggestion; I hope.
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a few additional comments to this thread.
{i want one}
One - everything you have posted looks just freaking beautiful. The color on your ribs, to the bone, is outstanding.
{i want one}
Two - versatility...Turkey, duck, meat balls...basically, it appears this is a magic box that can cook anything. Fess up, have you had a "fail" yet?
{i want one}
Three - Cooking over the firebox with grate - what about fat drippings; does that make a huge mess
{i want one}
Four - Why do the "BBQ Gods" always expose one to new cooking devices RIGHT AFTER one purchases a new cooking device? I just purchased a pellet pooper, was quite happy...until this freaking thread :-)
{i want one}
in all seriousness...the food looks great and this stick burner appears to be "the real deal"
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a few additional comments to this thread.
{i want one}
One - everything you have posted looks just freaking beautiful. The color on your ribs, to the bone, is outstanding.
{i want one}
Two - versatility...Turkey, duck, meat balls...basically, it appears this is a magic box that can cook anything. Fess up, have you had a "fail" yet?
{i want one}
Three - Cooking over the firebox with grate - what about fat drippings; does that make a huge mess
{i want one}
Four - Why do the "BBQ Gods" always expose one to new cooking devices RIGHT AFTER one purchases a new cooking device? I just purchased a pellet pooper, was quite happy...until this freaking thread :-)
{i want one}
in all seriousness...the food looks great and this stick burner appears to be "the real deal"
It does look like a "magic box"...but - don't overlook the most important piece of equipment of all...the guy runnin' the cooker ;) Biggs makes great food - and could do so with a stick and a hot rock ;D.
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It's truly a magic box.
Any failure will be my fault. It will cook as I Instruct it to. Smoke quality is guaranteed every time.
As far as searing on the Firebox, no issues Whatsoever. Mind you I'm only searing.
Given a chance, I'd pick up a second unit in a heartbeat.
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Link to product site where I am spending way too much time. http://www.kbq.us/content/video-tour
Sent from my iPad using Tapatalk
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Link to product site where I am spending way too much time. http://www.kbq.us/content/video-tour
Sent from my iPad using Tapatalk
I have had an open safari tab there for months!
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Link to product site where I am spending way too much time. http://www.kbq.us/content/video-tour
Sent from my iPad using Tapatalk
LOL!!! That was me when I was doing my research.
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Went to a Shindig last night so I dropped a bag of beef and pork ribs in the hot tub time machine. Woke up today fired up the KBQ, set at 160 Degrees. Smoked for 2 hours
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20160101_130033_zpsfnti9xgu.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20160101_130033_zpsfnti9xgu.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/1451676061_IMG_20160101_131034-picsay_zpswfxdrjls.jpg) (http://s1175.photobucket.com/user/emtawali/media/1451676061_IMG_20160101_131034-picsay_zpswfxdrjls.jpg.html)
Them are Teriyaki STL ribs.
Sous vide +KBQ = Flavor town
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Ahhhhh....
I like the the use of Sous Vide + wood fired cooker. Gotta be one of those "sum is greater than the parts" meals. Looks great Biggs!
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Boy, those ARE pretty!
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The texture of the ribs was out of this world. Imagine a buttery, well marbled steak on a stick.
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I just pulled the trigger on the Karubecue after reading this thread, and will be popping its cherry tomorrow with a couple racks of spares. Thanks for this great thread.
The only way I've found to get great brisket with my Primo is the sous vide method, pounding it with smoke for the last few hours. That method works! I was thinking I may still do the butts on the Primo but I can't wait to try a brisket on the Karubecue.
Have you used pecan in your Karubecue? The instructions say to avoid as it doesn't coal well, but I have alot of it lying around.
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@Swamp Thing yes I have used Pecan but it does ash badly instead of coaling. You can mix it with some oak for a bed bed of coal.
KBQ works pretty well with sous vide because you can set it to smoke at around the same temp that you sous vide your meat.
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Had a free day and a rack of ribs in the refrigerator. Let's KBQ
You're probably wondering why the meat did not pull away from the bone end. That's because I do my ribs at 200 - 215.
(http://i1175.photobucket.com/albums/r636/emtawali/1451863540_IMG_20160103_172013-picsay_zps7pxo4zd7.jpg) (http://s1175.photobucket.com/user/emtawali/media/1451863540_IMG_20160103_172013-picsay_zps7pxo4zd7.jpg.html)
Switch up the BBQ sides every now and then.
(http://i1175.photobucket.com/albums/r636/emtawali/1451868554_IMG_20160103_182303-picsay_zpsncxc5rgz.jpg) (http://s1175.photobucket.com/user/emtawali/media/1451868554_IMG_20160103_182303-picsay_zpsncxc5rgz.jpg.html)
Hold the sauce. Well executed ribs do not need sauce
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Man those bones look good.
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Man those bones look good.
I'll 2nd that!
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Looking good! What is that on the side?
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Looking good! What is that on the side?
Some braised lentils with carrots and edamame, cooled and dressed with balsamic and orange vinaigrette.
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Looking good! What is that on the side?
Some braised lentils with carrots and edamame, cooled and dressed with balsamic and orange vinaigrette.
As good as the ribs look - and they DO - you can plate me some of those lentils wow!
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Looking good! What is that on the side?
Some braised lentils with carrots and edamame, cooled and dressed with balsamic and orange vinaigrette.
Sounds PDG to me..
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WOW,,need details on how long to SV ribs and stuff like that..beef ribs on sale here for a change. Thanks in advance. .☆´¯`•.¸¸. ི♥ྀ.
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WOW,,need details on how long to SV ribs and stuff like that..beef ribs on sale here for a change. Thanks in advance. .☆´¯`•.¸¸. ི♥ྀ.
I lightly salted the STL ribs and went into 145 degrees bath for 36 hours. These were extra thick STL ribs.
After the bath I chilled them and refrigerated while still sealed.
For the beef short ribs I did 158 degrees for 12 hours. I wanted a more traditional BBQ texture. These were chilled and refrigerated as well.
I didn't use any special rubs, just salt, pepper, some granulated garlic and a touch of cayenne on both meats.
Then I set my KBQ for smoking at 150 - 160 degrees. Smoked both pork and beef for 2 hours.
My first bite into the Pork ribs almost brought me to tears!!!!!
So with sous, I can SV the ribs on a Monday,store them and just briefly smoke em before serving. They're every bit as good, maybe even better than your traditional ribs.
As for the beef ribs, hands down winner!!!
Just make sure meat is well chilled before smoking and you'll be rewarded with great smoke flavor.
And if you're into smoke rings, take a look at the sliced beef, that's only 2 hours on the smoker.
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WOW,,need details on how long to SV ribs and stuff like that..beef ribs on sale here for a change. Thanks in advance. .☆´¯`•.¸¸. ི♥ྀ.
I lightly salted the STL ribs and went into 145 degrees bath for 36 hours. These were extra thick STL ribs.
After the bath I chilled them and refrigerated while still sealed.
For the beef short ribs I did 158 degrees for 12 hours. I wanted a more traditional BBQ texture. These were chilled and refrigerated as well.
I didn't use any special rubs, just salt, pepper, some granulated garlic and a touch of cayenne on both meats.
Then I set my KBQ for smoking at 150 - 160 degrees. Smoked both pork and beef for 2 hours.
My first bite into the Pork ribs almost brought me to tears!!!!!
So with sous, I can SV the ribs on a Monday,store them and just briefly smoke em before serving. They're every bit as good, maybe even better than your traditional ribs.
As for the beef ribs, hands down winner!!!
Just make sure meat is well chilled before smoking and you'll be rewarded with great smoke flavor.
And if you're into smoke rings, take a look at the sliced beef, that's only 2 hours on the smoker.
Thanks bunches Bigg..back to the store for me...☆´¯`•.¸¸. ི♥ྀ.
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Hi guys,
Long time forum stalker, first time poster.
Had a question For you 1Bigg ER (I'm putting in my order for a KBQ this week and you look like the most qualified KBQer around).
I was thinking about trying 100% oak compressed wood logs in the firebox (so basically, giant pellets). What's your gut tell you about this idea?
Thanks guys, and glad to be aboard!
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Hi guys,
Long time forum stalker, first time poster.
Had a question For you 1Bigg ER (I'm putting in my order for a KBQ this week and you look like the most qualified KBQer around).
I was thinking about trying 100% oak compressed wood logs in the firebox (so basically, giant pellets). What's your gut tell you about this idea?
Thanks guys, and glad to be aboard!
Welcome from Minnesota. You are sure asking the right questions of the right guy! Looking forward to your cooks!
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Hi guys,
Long time forum stalker, first time poster.
Had a question For you 1Bigg ER (I'm putting in my order for a KBQ this week and you look like the most qualified KBQer around).
I was thinking about trying 100% oak compressed wood logs in the firebox (so basically, giant pellets). What's your gut tell you about this idea?
Thanks guys, and glad to be aboard!
Never heard of those.
The concept of the KBQ is clean smoke through hot bed of coals.
So, do pellets burn down to coals? What about ash formation?
Aren't those more expensive than good old hard wood?
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Thanks for the warm welcome DrHolly!
And thanks for your input 1bigg ER. I'll give you a little background to know why I asked you about the compressed logs. I'm an expat Texan (Mt. Pleasant to be exact. Not to far from your neck of the woods.) living in France looking to show everyone around here what all the fuss concerning Texas BBQ is about.
After a long and exhaustive search, I settled on the KBQ.
Over here I can readily get Oak and Birch (very similar to white oak) in normal split form or in compressed sawdust form (like a giant pellet). The compressed form is common over here for heating and wood fired oven needs. I never saw them back home, so they were never on my radar until recently.
Considering we all desire the most controlable smoking process possible, I began to think these giant 100% sawdust oak logs migt provide just that (-8% water, 1.5-2 hours burn time, no bark, no dirt, no nothing).
Of course the main issue is regarding the coaling as it ashes to basically nothing.
I'm all for tried and true splits, but I'm also all for optimizing my cook in everyway possible. Thought this might be an idea to kick around with the resident expert! ;-)
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Thanks for the warm welcome DrHolly!
And thanks for your input 1bigg ER. I'll give you a little background to know why I asked you about the compressed logs. I'm an expat Texan (Mt. Pleasant to be exact. Not to far from your neck of the woods.) living in France looking to show everyone around here what all the fuss concerning Texas BBQ is about.
After a long and exhaustive search, I settled on the KBQ.
Over here I can readily get Oak and Birch (very similar to white oak) in normal split form or in compressed sawdust form (like a giant pellet). The compressed form is common over here for heating and wood fired oven needs. I never saw them back home, so they were never on my radar until recently.
Considering we all desire the most controlable smoking process possible, I began to think these giant 100% sawdust oak logs migt provide just that (-8% water, 1.5-2 hours burn time, no bark, no dirt, no nothing).
Of course the main issue is regarding the coaling as it ashes to basically nothing.
I'm all for tried and true splits, but I'm also all for optimizing my cook in everyway possible. Thought this might be an idea to kick around with the resident expert! ;-)
I can tell you this that "optimizing" cooks can't get any better than the KBQ as is.
You literally turn the knob to desired temp range and just feed it with wood. That's it.
No need to worry about smoke quality. It will be top notch every cook.
And it doesn't take much wood compared to conventional stick burners.
Could be interesting getting an hour burn out of a single XL pellet.
I'd suggest testing it out BUT have wood ready to go during the cook. It's not like you'll break the KBQ.
Either way, you made a fantastic choice.
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Thanks for the warm welcome DrHolly!
And thanks for your input 1bigg ER. I'll give you a little background to know why I asked you about the compressed logs. I'm an expat Texan (Mt. Pleasant to be exact. Not to far from your neck of the woods.) living in France looking to show everyone around here what all the fuss concerning Texas BBQ is about.
After a long and exhaustive search, I settled on the KBQ.
Over here I can readily get Oak and Birch (very similar to white oak) in normal split form or in compressed sawdust form (like a giant pellet). The compressed form is common over here for heating and wood fired oven needs. I never saw them back home, so they were never on my radar until recently.
Considering we all desire the most controlable smoking process possible, I began to think these giant 100% sawdust oak logs migt provide just that (-8% water, 1.5-2 hours burn time, no bark, no dirt, no nothing).
Of course the main issue is regarding the coaling as it ashes to basically nothing.
I'm all for tried and true splits, but I'm also all for optimizing my cook in everyway possible. Thought this might be an idea to kick around with the resident expert! ;-)
I can tell you this that "optimizing" cooks can't get any better than the KBQ as is.
You literally turn the knob to desired temp range and just feed it with wood. That's it.
No need to worry about smoke quality. It will be top notch every cook.
And it doesn't take much wood compared to conventional stick burners.
Could be interesting getting an hour burn out of a single XL pellet.
I'd suggest testing it out BUT have wood ready to go during the cook. It's not like you'll break the KBQ.
Either way, you made a fantastic choice.
Thanks for the input! I'm going to start off with straight oak splits for my first few cooks and then maybe gradually implement the compressed logs. I asked Bill (the inventor as I'm sure you inferred) about it and he said his intuitions says it probably won't work due to potential coaling and ash issues but to give it a shot.
I'll keep you updated! ;-)
And by the way. Any words of wisdom you can pass along to a newbie KBQer such as myself?
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@Boy Named Sioux
1. Have plenty of meat handy
2. Get an outdoor chair. You'll want to constantly smell the aroma
3. Have plenty of meats handy
4. There's no need to fill the firebox to the top. Expect to feed it every 45 minutes if using oak. It burns longer than most woods.
I cut my wood logs to about 8 by 4 inch mini logs.
5. Have plenty of MEATS handy for KBQing.
OH and food tends to cook a little faster even at lower temps. Expect to have smoke roasted chicken in an hour.
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@Boy Named Sioux
Just a thought re: your "giant pellet"... I do not have a Karbeque, but my thoughts are more about food safety. I think I know the "logs" you are thinking about - made for fireplaces or heating - often wrapped in paper, you light the paper and it starts the log. I am not sure these are made for or are safe for cooking. We've discussed using pellets that were made for heating as an alternative in pellet grills. Many folks have pointed out that these MAY contain a variety of things that would not be good for you or your food.
I guess, if I were going to try this (outside of any Karbeque issues) I would want some sort assurance that they were safe for cooking. Looking forward to hearing about your experiences.
Good luck!
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@Boy Named Sioux
1. Have plenty of meat handy
2. Get an outdoor chair. You'll want to constantly smell the aroma
3. Have plenty of meats handy
4. There's no need to fill the firebox to the top. Expect to feed it every 45 minutes if using oak. It burns longer than most woods.
I cut my wood logs to about 8 by 4 inch mini logs.
5. Have plenty of MEATS handy for KBQing.
OH and food tends to cook a little faster even at lower temps. Expect to have smoke roasted chicken in an hour.
Haha! Awesome... Thanks!
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@Boy Named Sioux
Just a thought re: your "giant pellet"... I do not have a Karbeque, but my thoughts are more about food safety. I think I know the "logs" you are thinking about - made for fireplaces or heating - often wrapped in paper, you light the paper and it starts the log. I am not sure these are made for or are safe for cooking. We've discussed using pellets that were made for heating as an alternative in pellet grills. Many folks have pointed out that these MAY contain a variety of things that would not be good for you or your food.
I guess, if I were going to try this (outside of any Karbeque issues) I would want some sort assurance that they were safe for cooking. Looking forward to hearing about your experiences.
Good luck!
Excellent points. I've seen online where people have asked about even using Duraflame logs and the like but what I'm talking about is 100% compressed logs with 0 filler. Here's two links to give you a better idea (in French, but you'll get the point).
http://www.stockaflam.fr/product/product/listing/buches-de-jour
http://www.woodstock-bois.fr/bois-densifie/
As you can see, they're practically giant pellets. I've never seen anything like this in the States.
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@Boy Named Sioux
Just a thought re: your "giant pellet"... I do not have a Karbeque, but my thoughts are more about food safety. I think I know the "logs" you are thinking about - made for fireplaces or heating - often wrapped in paper, you light the paper and it starts the log. I am not sure these are made for or are safe for cooking. We've discussed using pellets that were made for heating as an alternative in pellet grills. Many folks have pointed out that these MAY contain a variety of things that would not be good for you or your food.
I guess, if I were going to try this (outside of any Karbeque issues) I would want some sort assurance that they were safe for cooking. Looking forward to hearing about your experiences.
Good luck!
Excellent points. I've seen online where people have asked about even using Duraflame logs and the like but what I'm talking about is 100% compressed logs with 0 filler. Here's two links to give you a better idea (in French, but you'll get the point).
http://www.stockaflam.fr/product/product/listing/buches-de-jour
http://www.woodstock-bois.fr/bois-densifie/
As you can see, they're practically giant pellets. I've never seen anything like this in the States.
Boy Named Sue, after reading the description of the giant wood pellets, it says the day logs are manufactured using nothing but sawdust and hardwood chips with no glues and no binders or additives. It is represented as being a clean product, natural, and ecological. It produces less than 1% ash. The night logs are manufactured using nothing but wood bark without glues or binders. It says the embers "hold fire" for 6 to 8 hours. Also, it says that they cut down trees and grind them up into sawdust to make their logs without any sort of chemical.
My guess is that these would be fine for cooking. What the pellet pooper people in the USA are worried about is a manufacturer getting his raw wood materials from sawdust that comes from floor manufacturers that use glues, polyurethanes, and finishing chemicals that are probably not healthy to use for cooking food. I have never heard of any pellet manufacturer actually getting caught using treated flooring waste for any pellet (cooking or heating) so that is probably not as big a problem as everybody makes it out to be. Good luck and congrats on the KBQ. It seems like the perfect wood burning cooker.
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I doubt that those will coal at all. Burn one in a grill, can or chimney and see if it will produce any coals.
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Thanks for the feedback IR2Dum and 1Bigg ER. Everything you've both said sounds spot on so at this point it's time to wait and see if the proof is in the pudding! I'll update this post as soon as I've got some cooks under my belt and let everyone know how it goes.
Until then, I wish everyone great cooks and cold beers! ;)
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Thanks for the feedback IR2Dum and 1Bigg ER. Everything you've both said sounds spot on so at this point it's time to wait and see if the proof is in the pudding! I'll update this post as soon as I've got some cooks under my belt and let everyone know how it goes.
Until then, I wish everyone great cooks and cold beers! ;)
You are going to make us wait until you have a few cooks in???? That's unacceptable
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I just love having hanging Chikins in the KBQ.
(http://i1175.photobucket.com/albums/r636/emtawali/1452998120_IMG_20160116_185816-picsay_zpsdokxrtfg.jpg) (http://"http://s1175.photobucket.com/user/emtawali/media/1452998120_IMG_20160116_185816-picsay_zpsdokxrtfg.jpg.html")
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Skin is crackling,
(http://i1175.photobucket.com/albums/r636/emtawali/1453001997_IMG_20160116_190146-picsay_zps1uxpuiro.jpg) (http://s1175.photobucket.com/user/emtawali/media/1453001997_IMG_20160116_190146-picsay_zps1uxpuiro.jpg.html)
Duck roasted potatoes, chimichurri sauce....
(http://i1175.photobucket.com/albums/r636/emtawali/1453002070_IMG_20160116_194024-picsay_zpsm5xnaltl.jpg) (http://s1175.photobucket.com/user/emtawali/media/1453002070_IMG_20160116_194024-picsay_zpsm5xnaltl.jpg.html)
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Amazing!!!
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Man I would eat some of that !!!!
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Come inside the KBQ On football Sunday......
(http://i1175.photobucket.com/albums/r636/emtawali/1453066390_IMG_20160117_124958-picsay_zpsso74gmuz.jpg) (http://s1175.photobucket.com/user/emtawali/media/1453066390_IMG_20160117_124958-picsay_zpsso74gmuz.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/1453066534_IMG_20160117_145820-picsay_zpsjirtsxse.jpg) (http://s1175.photobucket.com/user/emtawali/media/1453066534_IMG_20160117_145820-picsay_zpsjirtsxse.jpg.html)
Hold the sauce please!!
(http://i1175.photobucket.com/albums/r636/emtawali/1453066474_IMG_20160117_132346-picsay_zps6slrixlo.jpg) (http://s1175.photobucket.com/user/emtawali/media/1453066474_IMG_20160117_132346-picsay_zps6slrixlo.jpg.html)
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KBQ mesquite short ribs......
(http://i1175.photobucket.com/albums/r636/emtawali/1453168736_IMG_20160118_192817-picsay_zpsjltdoxnd.jpg) (http://s1175.photobucket.com/user/emtawali/media/1453168736_IMG_20160118_192817-picsay_zpsjltdoxnd.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/1453166487_IMG_20160118_191826-picsay_zpsd2n4jcn0.jpg) (http://s1175.photobucket.com/user/emtawali/media/1453166487_IMG_20160118_191826-picsay_zpsd2n4jcn0.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/1453168849_IMG_20160118_192926-picsay_zpszfjz3hz8.jpg) (http://s1175.photobucket.com/user/emtawali/media/1453168849_IMG_20160118_192926-picsay_zpszfjz3hz8.jpg.html)
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You are going to have to stop. I don't think I can take all this great food. Look at the smoke ring on those short ribs. I love noodles too. Most excellent cook my friend.
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You are going to have to stop. I don't think I can take all this great food. Look at the smoke ring on those short ribs. I love noodles too. Most excellent cook my friend.
X2.... How many times can I say - "That looks fantastic!"? But, again, it does!
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I just came across this thread now. "HOLY CRAP" Amazing looking food... this is going on the top of my "want" list. Just gotta figure a way to convince the wife.
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I just came across this thread now. "HOLY CRAP" Amazing looking food... this is going on the top of my "want" list. Just gotta figure a way to convince the wife.
Get it home, smoke some ribs, serve her. Then show her what contraption the ribs came off of.
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(http://i1175.photobucket.com/albums/r636/emtawali/1453259541_IMG_20160119_203630-picsay_zpsrqs7od0t.jpg) (http://s1175.photobucket.com/user/emtawali/media/1453259541_IMG_20160119_203630-picsay_zpsrqs7od0t.jpg.html)
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Essence of BBQ..... SIMPLE!
(http://i1175.photobucket.com/albums/r636/emtawali/1454038940_IMG_20160128_205717-picsay_zps4eosqxjq.jpg) (http://"http://s1175.photobucket.com/user/emtawali/media/1454038940_IMG_20160128_205717-picsay_zps4eosqxjq.jpg.html")
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Did I say a few cooks...
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Crap... How are you uploading such awesome photos? It keeps telling me I can only go 512k max, so basically nothing...
[attachment deleted by admin]
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Use a hosting service if you want your photos to not be temporary....We have to delete lot of photos that are posted to this site - about every 90 days - in order to stay within our bandwidth usage agreement.
Try Photobucket or Picasa. They are free - and you can size your photos there.
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Thanks for the info Teesquare. I'll try and get it all sorted out next week. For now it's off to the mountains for a weekend off BBQ and football (and pictures... ;) ). Have a good one, everybody!!
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KBQ has won the Superbowl!
(http://i1175.photobucket.com/albums/r636/emtawali/1454883349_IMG_20160207_135938-picsay_zpspwvvpefg.jpg) (http://s1175.photobucket.com/user/emtawali/media/1454883349_IMG_20160207_135938-picsay_zpspwvvpefg.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/1454883269_IMG_20160207_160120-picsay_zpseknfmztz.jpg) (http://s1175.photobucket.com/user/emtawali/media/1454883269_IMG_20160207_160120-picsay_zpseknfmztz.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/1454883430_IMG_20160207_155228-picsay_zpsy81adiso.jpg) (http://s1175.photobucket.com/user/emtawali/media/1454883430_IMG_20160207_155228-picsay_zpsy81adiso.jpg.html)
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Touchdown!!!
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I want that plate.
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Man I want a plate of that . :P
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Wow! Just WOW!
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Working on some lamb shanks..
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20160214_130838_zpsx0hsmn1h.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20160214_130838_zpsx0hsmn1h.jpg.html)
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Like the plate with the ribs and other meat!!! Don
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Them are DONE!
(http://i1175.photobucket.com/albums/r636/emtawali/1455486939_IMG_20160214_152918-picsay_zpsrukwrv2o.jpg) (http://s1175.photobucket.com/user/emtawali/media/1455486939_IMG_20160214_152918-picsay_zpsrukwrv2o.jpg.html)
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Those look good. Great color.
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@1Bigg_ER
Where did you get the SS hooks that you use for some of your cooks on your KBQ?
What are the advantages of hanging chickens and such compared to just placing them on the racks?
Thanks- Eric
Sent from my iPad using Tapatalk
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Why do guys in jail films always fear being "shanked"...THOSE shanks would be great! ??? ::) :o 8) :D
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Tee- we need either to ban any future Karubecue postings or establish a support group for depression therapy for those of us that don't have one.
great looking lamb
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@1Bigg_ER
Where did you get the SS hooks that you use for some of your cooks on your KBQ?
What are the advantages of hanging chickens and such compared to just placing them on the racks?
Thanks- Eric
Sent from my iPad using Tapatalk
Those are extra PBC hooks that I bought for my........ PBC.
Hanging chicken, or any meat for that matter, lets the heat (hot air rises) flow around it unobstructed. Gets things cooked faster
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I'm in. Should have KBQ tomorrow. We will see what the weekend brings. The Local grocery has butt's on sale for $0.99 lb. Must be an alignment of the stars.
DennisinIowa
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1BIGG_ER Question Please.
Do you run the "clean smoke" valve open for the entire cook, or is it a part time thing? I think I have read about everything on this and am not sure.
Thank you,
DennisinIowa
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1BIGG_ER Question Please.
Do you run the "clean smoke" valve open for the entire cook, or is it a part time thing? I think I have read about everything on this and am not sure.
Thank you,
DennisinIowa
My apologies for the late response, I have been tackling life. LOL.
Yes, my clean smoke inlet remains 100 percent open on every cook.
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Thanks' Bigg. Figured it out when I got going. The convection timing will take some time to get used to. Cooks very fast.
DennisinIowa
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Thanks' Bigg. Figured it out when I got going. The convection timing will take some time to get used to. Cooks very fast.
DennisinIowa
You're using a thermometer right? That temp dial is just to get you to a range
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Yes on the thermometer. Running the temp in the probe hole 210 to 230 during cycles. I may have to lower that some next time.
D
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Yes on the thermometer. Running the temp in the probe hole 210 to 230 during cycles. I may have to lower that some next time.
D
I keep mine in that range as well. Except when I'm KBQing a chicken.
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Question for you 1Bigg_ER: I've had my Karubecue for about 10 months now and I've cooked on it quite a bit but don't feel like I'm getting the results I had hoped for.
One thing that has my attention is the temp range that your unit maintains. If I read the posts right, it looks like for a slow and low cook yours will bounce between 210 - 230 or roughly a 20 degree spread.
When I cook on mine, it always fluctuates in about a 40 degree band. For instance, last brisket cook, I was shooting for about 250. The thing bounced on the low end at about 230 and then went all the way up to about 270 to 275 before the fan stopped pulling heat.
I've verified the temps with 2 separate Maverick temp probes in the cook box at the same time.
If I'm shooting for 225ish, the same thing happens with about a 40 degree spread. At about 200 the fan starts pulling and then shuts down at about 240.
I've got a bunch more questions, but I'm most curious about this.
I might need to send Bill an email to get his thoughts on this.
Any feedback is appreciated.
Thanks.
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I haven't had that wide range of temperature. I'm always 10 degrees over or under my target.
What wood have you used so far?
Have you noticed any change with different ambient temperature?
I have noticed that oak works best when it comes to temp.
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Fired up the big Boy today...
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20160403_102243_zpsemeiv7k6.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20160403_102243_zpsemeiv7k6.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20160403_133226_zpswjcamdeo.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20160403_133226_zpswjcamdeo.jpg.html)
Country style ribs
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20160403_105937_zpsax9tm3yq.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20160403_105937_zpsax9tm3yq.jpg.html)
Beans too
(http://i1175.photobucket.com/albums/r636/emtawali/1459722848_IMG_20160403_132147-picsay_zps3sk7yw9p.jpg) (http://s1175.photobucket.com/user/emtawali/media/1459722848_IMG_20160403_132147-picsay_zps3sk7yw9p.jpg.html)
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Looks great as usual Biggs!!! Don
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What a great thread. So many pictures of amazing food, and I can't believe the side dishes. @1Bigg_ER is truly inspirational.
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I haven't had that wide range of temperature. I'm always 10 degrees over or under my target.
What wood have you used so far?
Have you noticed any change with different ambient temperature?
I have noticed that oak works best when it comes to temp.
Sorry for the delay in responding. I've been too busy w work.
I appreciate your response.
Main fuel thus far has been oak. Ambient temp usually only affects the 'setting' on the dial. Hotter days obviously, I set the thermostat at a lower 'number' on the dial to get the desired cook box temp, but the temp range for the fan cycling is still pretty much in a 40 degree band. 20 degrees over and 20 degrees under. Part of the problem may be that the temperature probe (housed in the spring under the intake fan) was pretty sooted up. I had cleaned it a couple times before but have forgotten to recently.
Had a long talk with Bill and he suggests that maybe it's a function of the sensitivity of the thermometers I'm using or something along those lines.
As I understood him, he was saying that for the most part people are way too focused on precise temperatures and that the real focus should be on cooking at the correct temperature to make sure the food is done in the desired amount of time and learning to recognize properly cooked meat. Obviously he wasn't suggesting to just blast the thing like a furnace and race through everything, but his point was that he has never seen a definitive study where somebody could tell by taste whether a properly cooked brisket was cooked at 225 as opposed to 275. Kind of made sense to me.
He also had some pretty interesting (and seemingly sound) thoughts on water pans and trying to introduce additional moisture. Again, as I understood him, he was saying that with the convection fans cycling so frequently and the volume of air that moves through the rig as often as it does, there's no way to evaporate enough water quickly enough to appreciably influence the ambient humidity in the cook box. Again, makes sense to me. I think I'm done with water pans, or at least I'm going to try cooks without any.
Just some thoughts. The education and learning process continues....
Thanks.
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Drewbie, look at it this way, cook by range. I go for 215 - 250 for low and slow. And for chicken I just Max it out.
I've never considered a water pan with the KBQ. I don't even use water in my WSM.
My best advice, shoot for a range, grab a beer and enjoy.
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Birds hanging out in a cherry wood chamber......
(http://i1175.photobucket.com/albums/r636/emtawali/1460321870_IMG_20160410_151313-picsay_zps8lusyld9.jpg) (http://"http://s1175.photobucket.com/user/emtawali/media/1460321870_IMG_20160410_151313-picsay_zps8lusyld9.jpg.html")
(http://i1175.photobucket.com/albums/r636/emtawali/1460321952_IMG_20160410_155218-picsay_zpsmlwhavor.jpg) (http://"http://s1175.photobucket.com/user/emtawali/media/1460321952_IMG_20160410_155218-picsay_zpsmlwhavor.jpg.html")
Some crispy duck fat potatoes
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20160410_154551_zpsyvvhgryo.jpg) (http://"http://s1175.photobucket.com/user/emtawali/media/IMG_20160410_154551_zpsyvvhgryo.jpg.html")
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KBQ Mother's Day.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20160508_112658_zpsem6fzwa4.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20160508_112658_zpsem6fzwa4.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/1462749457_MD-picsay_zps3uosi0al.jpg) (http://s1175.photobucket.com/user/emtawali/media/1462749457_MD-picsay_zps3uosi0al.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/1462741720_IMG_20160508_141205-picsay_zpstzmm5cfj.jpg) (http://s1175.photobucket.com/user/emtawali/media/1462741720_IMG_20160508_141205-picsay_zpstzmm5cfj.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/1462753424_IMG_20160508_143603-picsay_zpsxuwnswjr.jpg) (http://s1175.photobucket.com/user/emtawali/media/1462753424_IMG_20160508_143603-picsay_zpsxuwnswjr.jpg.html)
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There's PBC chicken but then there's KBQ chicken......
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Some more great looking food!!! Don
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Looks amazing!
Someday I will get a KBQ
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This thread has put me over the edge, I'm buying a KBQ this July. I've done a ton of research and these high quality pictures sealed the deal. Thank you!!
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This thread has put me over the edge, I'm buying a KBQ this July. I've done a ton of research and these high quality pictures sealed the deal. Thank you!!
You won't be disappointed at all! I haven't fired up any of my smokers since the KBQ landed.
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Mine should ship next week ! I am in the process of selling my pellet and primo jr to make way. Any interest? I will update my progress from first cook to ... :D
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Hi All,
I'm from New Zealand and I've recently imported a Karubecue. I love it! One thing though. I can't close the door if a rack is sitting in the uppermost rack holder. Anyone else experience this?
Cheers!
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Hi All,
I'm from New Zealand and I've recently imported a Karubecue. I love it! One thing though. I can't close the door if a rack is sitting in the uppermost rack holder. Anyone else experience this?
Cheers!
It is a little tight but it closes just fine for me.
Send Bill an email or get him on Google Hangouts.
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KBQ at it again and again and again!
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20160529_121538_zpsosjvvx03.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20160529_121538_zpsosjvvx03.jpg.html)
Grilled some flanken cut beef short ribs right on the fire box
(http://i1175.photobucket.com/albums/r636/emtawali/1464562172_IMG_20160529_170031-picsay_zpsqipbdfdq.jpg) (http://s1175.photobucket.com/user/emtawali/media/1464562172_IMG_20160529_170031-picsay_zpsqipbdfdq.jpg.html)
Yard bird
(http://i1175.photobucket.com/albums/r636/emtawali/1464662871_IMG_20160529_170926-picsay_zps2r2recjy.jpg) (http://s1175.photobucket.com/user/emtawali/media/1464662871_IMG_20160529_170926-picsay_zps2r2recjy.jpg.html)
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Great looking cooks on the Karubecue. I WANT ONE!!!!
Sent from my iPad using Tapatalk
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Great looking grub 8)
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Hi All,
I'm from New Zealand and I've recently imported a Karubecue. I love it! One thing though. I can't close the door if a rack is sitting in the uppermost rack holder. Anyone else experience this?
Cheers!
I came across the same problem.
What I found tho is that it is the latch locking mechanism that is being interfered with by the shelf in the topmost rack.
If you just rotate the latch around when shutting the door you will find that it will rotate the locking pin so that it will pass the shelf and the door will then seal properly and can then be locked shut.
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I placed an order for a KBQ this week and can't wait to get started! This thread along with all of the great pics greatly influenced my decision.
Thanks for all of the info!
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Impressive Rig and amazing looking cooks !
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I placed an order for a KBQ this week and can't wait to get started! This thread along with all of the great pics greatly influenced my decision.
Thanks for all of the info!
You're welcome, feel free to ask any questions.
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Do you have any issues with grease build up on the fans? Any way to clean them?
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Do you have any issues with grease build up on the fans? Any way to clean them?
Grease reaching the fan?? I haven't seen that happen.
I normally clean the electric box every other cook to keep the thermostat dust free for accurate temperature reading. Just unscrew the fan and use a pastry brush
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Yard Birds in oak wood smoke chamber.
(http://i1175.photobucket.com/albums/r636/emtawali/1466371388_IMG_20160619_115402-picsay_zps01qmxdzl.jpg) (http://s1175.photobucket.com/user/emtawali/media/1466371388_IMG_20160619_115402-picsay_zps01qmxdzl.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/1466371765_IMG_20160619_115927-picsay_zpsw8wljk8l.jpg) (http://s1175.photobucket.com/user/emtawali/media/1466371765_IMG_20160619_115927-picsay_zpsw8wljk8l.jpg.html)
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Plated....
(http://i1175.photobucket.com/albums/r636/emtawali/1466382899_IMG_20160619_185830-picsay_zpszugwcvpv.jpg) (http://s1175.photobucket.com/user/emtawali/media/1466382899_IMG_20160619_185830-picsay_zpszugwcvpv.jpg.html)
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You make a lot of great food. Can you make some more desserts. I love dessert. One of my favorite parts of the meal.
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Hey, I'm loving my KBQ so far. Cooked Ribs a couple times, beef ribs, and chicken so far. I kept around 215-225 on everything 4-5 hours on ribs, 8 hours on beef ribs and around 2 hours on chicken maxed out. The flavor is amazing! I think I'm missing a little bit of tenderness though. Should I consider wrapping ribs? Its around 100 degrees where I'm at. Could this be increasing cook times and I just need to let things smoke a bit longer?
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My KBQ came in earlier than expected! Now I need the rain to hold off this weekend so I can fire it up for some trial runs...
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Hey, I'm loving my KBQ so far. Cooked Ribs a couple times, beef ribs, and chicken so far. I kept around 215-225 on everything 4-5 hours on ribs, 8 hours on beef ribs and around 2 hours on chicken maxed out. The flavor is amazing! I think I'm missing a little bit of tenderness though. Should I consider wrapping ribs? Its around 100 degrees where I'm at. Could this be increasing cook times and I just need to let things smoke a bit longer?
Don't wrap, try another rib supplier first.
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(http://<a href="http://s53.photobucket.com/albums/g50/tater2241ater224/?action-view&current=image_zpsc1a84862.jpg" target="_blank"><img src="http://i53.photobucket.com/albums/g50/tater2241ater224/image_zpsc1a84862.jpg" border="0" alt="Photobucket"></a>)(http://<a href="http://s53.photobucket.com/albums/g50/tater2241ater224/?action-view&current=image_zps91c07355.jpg" target="_blank"><img src="http://i53.photobucket.com/albums/g50/tater2241ater224/image_zps91c07355.jpg" border="0" alt="Photobucket"></a>)(http://<a href="http://s53.photobucket.com/albums/g50/tater2241ater224/?action-view&current=image_zps5b0057f5.jpg" target="_blank"><img src="http://i53.photobucket.com/albums/g50/tater2241ater224/image_zps5b0057f5.jpg" border="0" alt="Photobucket"></a>) Ribs turned out pretty dang good for my initial trial run! Can't wait for next weekend!
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(http://<a href="http://s53.photobucket.com/albums/g50/tater2241ater224/?action-view&current=image_zpsc1a84862.jpg" target="_blank"><img src="http://i53.photobucket.com/albums/g50/tater2241ater224/image_zpsc1a84862.jpg" border="0" alt="Photobucket"></a>)(http://<a href="http://s53.photobucket.com/albums/g50/tater2241ater224/?action-view&current=image_zps91c07355.jpg" target="_blank"><img src="http://i53.photobucket.com/albums/g50/tater2241ater224/image_zps91c07355.jpg" border="0" alt="Photobucket"></a>)(http://<a href="http://s53.photobucket.com/albums/g50/tater2241ater224/?action-view&current=image_zps5b0057f5.jpg" target="_blank"><img src="http://i53.photobucket.com/albums/g50/tater2241ater224/image_zps5b0057f5.jpg" border="0" alt="Photobucket"></a>) Ribs turned out pretty dang good for my initial trial run! Can't wait for next weekend!
Can't see the pictures
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I'm having trouble getting them to upload using my iPad. I'll have to try again from the desktop
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(http://i53.photobucket.com/albums/g50/tater2241ater224/image_zpsc1a84862.jpg) (http://s53.photobucket.com/user/tater2241ater224/media/image_zpsc1a84862.jpg.html)
(http://i53.photobucket.com/albums/g50/tater2241ater224/image_zps91c07355.jpg) (http://s53.photobucket.com/user/tater2241ater224/media/image_zps91c07355.jpg.html)
(http://i53.photobucket.com/albums/g50/tater2241ater224/image_zps5b0057f5.jpg) (http://s53.photobucket.com/user/tater2241ater224/media/image_zps5b0057f5.jpg.html)
Finally figured it out...
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Nice ribs tater!!! Don
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That's just beautiful!
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Thanks guys
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What's better than an Independence Day weekend celebration? Well celebration coupled with American craftsmanship!! KBQ in action
(http://i1175.photobucket.com/albums/r636/emtawali/1467585333_IMG_20160703_171950-picsay_zpsfyjhpghe.jpg) (http://"http://s1175.photobucket.com/user/emtawali/media/1467585333_IMG_20160703_171950-picsay_zpsfyjhpghe.jpg.html")
And then...
Did a 7 pound pork shoulder sous vide first at 140 degrees, then KBQed it to juicy perfection.
(http://i1175.photobucket.com/albums/r636/emtawali/1467595613_IMG_20160703_201144-picsay_zpsebv6la09.jpg) (http://"http://s1175.photobucket.com/user/emtawali/media/1467595613_IMG_20160703_201144-picsay_zpsebv6la09.jpg.html")
But the king of the day was rack of beef ribs
(http://i1175.photobucket.com/albums/r636/emtawali/1467595475_IMG_20160703_201625-picsay_zpsvpv61zbh.jpg) (http://"http://s1175.photobucket.com/user/emtawali/media/1467595475_IMG_20160703_201625-picsay_zpsvpv61zbh.jpg.html")
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Daughter's 9th birthday. She demanded a BBQ spread......
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20160709_112603_zpshgvq2s63.jpg) (http://"http://s1175.photobucket.com/user/emtawali/media/IMG_20160709_112603_zpshgvq2s63.jpg.html")
Baked in the KBQ...
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20160709_122041_zps3wunpiig.jpg) (http://"http://s1175.photobucket.com/user/emtawali/media/IMG_20160709_122041_zps3wunpiig.jpg.html")
Then brought out Sir SnS....
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20160709_093700_zpsukab9ucu.jpg) (http://"http://s1175.photobucket.com/user/emtawali/media/IMG_20160709_093700_zpsukab9ucu.jpg.html")
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20160709_131856_zpsjoiilksx.jpg) (http://"http://s1175.photobucket.com/user/emtawali/media/IMG_20160709_131856_zpsjoiilksx.jpg.html")
Oh
(http://i1175.photobucket.com/albums/r636/emtawali/1468095346_IMG_20160709_142156-picsay_zpsf8ptzyqz.jpg) (http://"http://s1175.photobucket.com/user/emtawali/media/1468095346_IMG_20160709_142156-picsay_zpsf8ptzyqz.jpg.html")
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If it was my birthday I would demand a spread of that too!
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Hey Biggs....
Notice the extreme smoke ring in the picture on one side of the ribs....Was that the top or bottom of the rib as it cooked?
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That is a major smoke ring......on ribs 8) 8)
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Some fine eats for the daughter's Birthday!!! Tell her Happy Birthday!!! Don
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Dang!
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Being fairly new around here... this was the 1st time I have opened this thread. I just read through ALL 28 pages. Seriously wish I had NOT done that!!!!!!! I WANT a Karubecue to land in my yard now! Absolutely amazing cooks!!
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Being fairly new around here... this was the 1st time I have opened this thread. I just read through ALL 28 pages. Seriously wish I had NOT done that!!!!!!! I WANT a Karubecue to land in my yard now! Absolutely amazing cooks!!
Much appreciated! HAHAHA
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So while I am waiting for this......
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20160716_143656_zpsu1loxtj6.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20160716_143656_zpsu1loxtj6.jpg.html)
I made this.....
(http://i1175.photobucket.com/albums/r636/emtawali/1468697264_IMG_20160716_140137-picsay_zpsflbteyq5.jpg) (http://"http://s1175.photobucket.com/user/emtawali/media/1468697264_IMG_20160716_140137-picsay_zpsflbteyq5.jpg.html")
(http://i1175.photobucket.com/albums/r636/emtawali/1468697062_IMG_20160716_141147-picsay_zpsgiaawmcp.jpg) (http://"http://s1175.photobucket.com/user/emtawali/media/1468697062_IMG_20160716_141147-picsay_zpsgiaawmcp.jpg.html")
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Most excellent my friend.
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Sparky! What have you been up to?
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I found these twin racks of beef ribs at a Costco in Southlake. I jumped on it.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20160715_194636_zpsgw6rhieg.jpg) (http://"http://s1175.photobucket.com/user/emtawali/media/IMG_20160715_194636_zpsgw6rhieg.jpg.html")
And the KBQ did its thing!
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GIDDY......
(http://i1175.photobucket.com/albums/r636/emtawali/1468721288_IMG_20160716_180952-picsay_zpsfxspp6uq.jpg) (http://s1175.photobucket.com/user/emtawali/media/1468721288_IMG_20160716_180952-picsay_zpsfxspp6uq.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/1468720862_IMG_20160716_195140-picsay_zps8003vv7m.jpg) (http://s1175.photobucket.com/user/emtawali/media/1468720862_IMG_20160716_195140-picsay_zps8003vv7m.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/1468719875_IMG_20160716_202923-picsay_zps4dgd8ojs.jpg) (http://s1175.photobucket.com/user/emtawali/media/1468719875_IMG_20160716_202923-picsay_zps4dgd8ojs.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/1468719966_IMG_20160716_203408-picsay_zpsgov3q4la.jpg) (http://s1175.photobucket.com/user/emtawali/media/1468719966_IMG_20160716_203408-picsay_zpsgov3q4la.jpg.html)
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Oh my 8)
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Sparky! What have you been up to?
Working my @ss off buddy.
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Some leftover beef short ribs. These were vacuum sealed and refrigerated. Warmed in 131 degrees hot tub time machine. Tastes like fresh off the smoker
(http://i1175.photobucket.com/albums/r636/emtawali/1468951366_IMG_20160719_123359-picsay_zpsvuerkhco.jpg) (http://"http://s1175.photobucket.com/user/emtawali/media/1468951366_IMG_20160719_123359-picsay_zpsvuerkhco.jpg.html")
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Can we get a porchetta recipe please!
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Can we get a porchetta recipe please!
Check out page 4-5 http://www.letstalkbbq.com/index.php?topic=12356.45
Roast at 225 instead of the Sous Vide.
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At what temp did you pull it off the KBBQ?
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At what temp did you pull it off the KBBQ?
185 degrees,
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MMMmmm, those are some nice lookin' short ribs.
Man I'm ready for some KBQ action!
EP
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I appreciate this topic so much...Thank you 1Biggg_ER and all the others who have contributed information and result examples. I placed my order for a unit this week and I am sitting on pins and needles waiting for it to arrive. I can't wait to fire it off and cook that first meal.
Dale
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I appreciate this topic so much...Thank you 1Biggg_ER and all the others who have contributed information and result examples. I placed my order for a unit this week and I am sitting on pins and needles waiting for it to arrive. I can't wait to fire it off and cook that first meal.
Dale
You're in for some legendary QUE!!
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Ok, I read this thing from stem to stern and I am impressed but I need some truly honest, unbiased opinions here. Before I add another cooker to the fold (I just sold 2 in the name of getting skinny for moving next year), I need to know how this thing cooks compared to Kamados and Pellet Poopers. I have 3 Kegs (Kamados), a Traeger and a Smokin-It #3 Electric smoker. They all have their strengths and weaknesses. I had a PBC but it just wasn't for me. It's one thing to order a $300.00 cooker and it not be all that and a bag of chips but if I drop $1400.00 on a cooker, it better be badazz and just be out of this world. It needs to just blow the doors off of what I am cooking on now.
So, in short, does the KBQ cook THAT much better than Kamados and Pellet Grills? Night and Day difference?
Tough question I know, but I need to know how it compares.
Thanks!
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Ok, I read this thing from stem to stern and I am impressed but I need some truly honest, unbiased opinions here. Before I add another cooker to the fold (I just sold 2 in the name of getting skinny for moving next year), I need to know how this thing cooks compared to Kamados and Pellet Poopers. I have 3 Kegs (Kamados), a Traeger and a Smokin-It #3 Electric smoker. They all have their strengths and weaknesses. I had a PBC but it just wasn't for me. It's one thing to order a $300.00 cooker and it not be all that and a bag of chips but if I drop $1400.00 on a cooker, it better be badazz and just be out of this world. It needs to just blow the doors off of what I am cooking on now.
So, in short, does the KBQ cook THAT much better than Kamados and Pellet Grills? Night and Day difference?
Tough question I know, but I need to know how it compares.
Thanks!
Looking forward to the answer(s) to this question!!
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Ok, I read this thing from stem to stern and I am impressed but I need some truly honest, unbiased opinions here. Before I add another cooker to the fold (I just sold 2 in the name of getting skinny for moving next year), I need to know how this thing cooks compared to Kamados and Pellet Poopers. I have 3 Kegs (Kamados), a Traeger and a Smokin-It #3 Electric smoker. They all have their strengths and weaknesses. I had a PBC but it just wasn't for me. It's one thing to order a $300.00 cooker and it not be all that and a bag of chips but if I drop $1400.00 on a cooker, it better be badazz and just be out of this world. It needs to just blow the doors off of what I am cooking on now.
So, in short, does the KBQ cook THAT much better than Kamados and Pellet Grills? Night and Day difference?
Tough question I know, but I need to know how it compares.
Thanks!
I am going to add a philosophical "straight arrow" to this quest..... ;D
We should ALL remember..."cooker"...is really the guy running whatever appliance he/she is cooking on. Some of us are more comfortable with one type/style...and others prefer something different.
And - I will use the example of Harry Soo. While many ( most) competitors were using technically complex cooking equipment, and large budgets to accomplish that Harry would roll up in a van ( kind of a beater of a van too ;D ) and unload some Weber GSMs and even a Weber Kettle.
And - he won the Royal Ok in Kansas City.....which is considered THE championship in KCBS. Because Harry knew his gear - but he also knew the real limitations...were only the ones he created by not managing/fully exploiting the tools he had and any self-doubts.
Now - I love the food that Biggs produces on his Karubeque. And I would consider ordering one myself ( if I had any body parts that I wished to risk, that could be carried in a woman's handbag... :o ;D )
But...make no mistake - Biggs has turned out exceptional food on everything he cooks on - because he engages out of the box thinking about pairing the items on a plate that provide nutrition and color/texture/eye appeal and he takes great plated pictures.
Mostly tho he understands that the most powerful tool...is YOU...the REALL "cooker". ;)
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Ok, I read this thing from stem to stern and I am impressed but I need some truly honest, unbiased opinions here. Before I add another cooker to the fold (I just sold 2 in the name of getting skinny for moving next year), I need to know how this thing cooks compared to Kamados and Pellet Poopers. I have 3 Kegs (Kamados), a Traeger and a Smokin-It #3 Electric smoker. They all have their strengths and weaknesses. I had a PBC but it just wasn't for me. It's one thing to order a $300.00 cooker and it not be all that and a bag of chips but if I drop $1400.00 on a cooker, it better be badazz and just be out of this world. It needs to just blow the doors off of what I am cooking on now.
So, in short, does the KBQ cook THAT much better than Kamados and Pellet Grills? Night and Day difference?
Tough question I know, but I need to know how it compares.
Thanks!
I am going to add a philosophical "straight arrow" to this quest..... ;D
We should ALL remember..."cooker"...is really the guy running whatever appliance he/she is cooking on. Some of us are more comfortable with one type/style...and others prefer something different.
And - I will use the example of Harry Soo. While many ( most) competitors were using technically complex cooking equipment, and large budgets to accomplish that Harry would roll up in a van ( kind of a beater of a van too ;D ) and unload some Weber GSMs and even a Weber Kettle.
And - he won the Royal Ok in Kansas City.....which is considered THE championship in KCBS. Because Harry knew his gear - but he also knew the real limitations...were only the ones he created by not managing/fully exploiting the tools he had and any self-doubts.
Now - I love the food that Biggs produces on his Karubeque. And I would consider ordering one myself ( if I had any body parts that I wished to risk, that could be carried in a woman's handbag... :o ;D )
But...make no mistake - Biggs has turned out exceptional food on everything he cooks on - because he engages out of the box thinking about pairing the items on a plate that provide nutrition and color/texture/eye appeal and he takes great plated pictures.
Mostly tho he understands that the most powerful tool...is YOU...the REALL "cooker". ;)
Tee, I appreciate your take on this and I certainly understand your point and I DO agree to an extent so let me rephrase the question. With all things being equal, whether the cooker (person) being either green or adept at cooking on all his/her devices, how does the KBQ compare to the others? That's the answer I am after.
The person is THE most important part of the equation no doubt but look at it this way. If you put me in a 1973 Ford Pinto and ask me to turn out the fastest lap I can on Road Atlanta, I'll do my best to eek out a good time but if you were to give me a 2016 Shelby GT350R, I am pretty sure I could could do MUCH better. Same driver, same ability, same technique, different results.
For $1400.00 I am expecting the GT350R, not the Pinto :P
One last thing of note, with a decent camera and plating, you can make anything look good. I can make magazine worthy pictures but it doesn't always mean that it's chef quality food. Just being honest. I'm not saying that Bigg's food falls in that category, just so we're clear, lol. If I were to go on looks alone, I would've already ordered a KBQ, I just need more info before pulling the trigger.
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It does cook great BUT be ready to feed it every 20 mins.
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Ok, I read this thing from stem to stern and I am impressed but I need some truly honest, unbiased opinions here. Before I add another cooker to the fold (I just sold 2 in the name of getting skinny for moving next year), I need to know how this thing cooks compared to Kamados and Pellet Poopers. I have 3 Kegs (Kamados), a Traeger and a Smokin-It #3 Electric smoker. They all have their strengths and weaknesses. I had a PBC but it just wasn't for me. It's one thing to order a $300.00 cooker and it not be all that and a bag of chips but if I drop $1400.00 on a cooker, it better be badazz and just be out of this world. It needs to just blow the doors off of what I am cooking on now.
So, in short, does the KBQ cook THAT much better than Kamados and Pellet Grills? Night and Day difference?
Tough question I know, but I need to know how it compares.
Thanks!
I don't want to hijack this thread, (the very thread that actually convinced me to buy the KBQ)
but I do want to respond, so here goes...
As a new KBQ owner with a few cooks under my belt I have to say that I really like this machine.
I was somewhat skeptical that this stainless box with a fire on top could really pull it off - but I was intrigued about it's ability
to enable the cook to control both the level and quality of smoke. I was also in the market for a cooker with more capacity
than my large BGE, and I wanted a stick burner for the flavor and I had decided that I was either going to build my own
horizontal offset or buy one. I just had to make some more room on the back porch... until I started reading about the KBQ.
http://s1243.photobucket.com/user/ericpete/library/KBQ (http://s1243.photobucket.com/user/ericpete/library/KBQ)
I wasn't able to get my temp probes through the little holes in the corners, so I don't have a good temperature profile of the
interior yet. I have a couple of probes on order that should fit and will give me a better idea of where the hot spots are.
Oh, and yes - the food tastes very good. I would say that it has a noticeably different flavor profile as compared to cooking on a BGE, but is is better? Well, hard to say just yet.
I haven't eaten anything from a pellet cooker, so I can't compare to that.
My wife and son (who is not a big BBQ fan) have really liked what we have cooked so far (chicken wings and a small brisket flat).
Operational Guidelines / User Notes
- It is an open fire - gotta keep an eye on it
- It needs AC power for fans
- It needs to be fed 2 - 3 times per hour
- You need to poke the coals occasionally to knock ashes down
- Like any stick burner, you need a quality wood supply
- It is easy to clean
- It accepts standard steam tray width trays / racks / foil drip pans
- 100% stainless / and heavy gauge where it needs to be
- It gets hot on all surfaces
- It cooks like a convection oven
- In case of rain - it will need some type of shelter
- Enough wind can/will blow ash/small embers out of the firebox
I'll be glad to answer any other specific questions you might have.
Eric
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The food this unit produces is excellent (from what I have seen here) . The only thing that has kept me from grabbing one is the open fire on top. Up here in the mountains it is not the pit to have.
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I've had my KBQ for right at 2 months now and couldn't be happier. I have never had anything cooked on a pellet grill so I can't give an opinion there but I have fired this thing up every weekend since receiving it and can tell you that I along with my daughter, parents, sister, brother-in-law, co-workers and all other friends and family that have tried the food agree that it’s significantly better than what I've cooked on the BGE. Hell, I was even told that my entry fee for this year’s fantasy football league will be considered paid in full as long as I show up with a freshly cooked brisket! I do agree with everything ericpete mentioned including the issue with finding a temp probe that would fit in the corners. The biggest concerns I have using the KBQ is the open fire and the fact that the entire thing gets extremely hot, so if you have young kids running around you'll need to figure out how to keep them away. As mentioned it does need to be fed every 20-30 minutes, so if you are looking to set it and forget it this probably isn't for you. Other than that I’ll say that to me the KBQ is well worth the money.
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My KARUBECUE has landed!
[attachments deleted after 6 months]
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My KARUBECUE has landed!
You should be cooking ribs already
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Ok, I read this thing from stem to stern and I am impressed but I need some truly honest, unbiased opinions here. Before I add another cooker to the fold (I just sold 2 in the name of getting skinny for moving next year), I need to know how this thing cooks compared to Kamados and Pellet Poopers. I have 3 Kegs (Kamados), a Traeger and a Smokin-It #3 Electric smoker. They all have their strengths and weaknesses. I had a PBC but it just wasn't for me. It's one thing to order a $300.00 cooker and it not be all that and a bag of chips but if I drop $1400.00 on a cooker, it better be badazz and just be out of this world. It needs to just blow the doors off of what I am cooking on now.
So, in short, does the KBQ cook THAT much better than Kamados and Pellet Grills? Night and Day difference?
Tough question I know, but I need to know how it compares.
Thanks!
I was a PBC guy too, you probably have seen my PBC thread.
I'm not here to convince anyone about this thing. I'm just sharing my experience with it.
I don't do tricks with my photos, I just don't have that kind of time. I shoot with my Nexus phone.
Having said that, You'll be hard pressed to find a stick burner in that price range that doesn't require you to be a smoke scientist to get great clean smoke that's imperative to great clean BBQ.
It's very portable (try moving a BGE or a Lang at will), it can cook for an army. Results are pretty much replicable effortlessly.
At that price, I don't want to be the dude that recommended something that you ended up not liking.
All I can say is, if I happen to be in the market for another smoker, I'll get a second KBQ before I buy another smoker.
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I agree with 1Bigg_ER about the KBQ.
I bought one mainly because I wanted a small stick burner because I've been cooking on kamados and kettles for decades but decided I wanted to play with real wood. However, I did not want to buy some huge heavy steel thing. Nor did I want to spend the next couple of years learning the art and science of fire pit mastery.
For me the KBQ was the perfect choice. It offers more capacity than I will ever need. It is light and rustproof and very well made. And the main attraction is the the method it uses to "downdraft" smoke thru a hot bed of coals and easily supply the cleanest smoke you're likely to find anywhere.
While I have had mine for a few months life has prevented me from using it as much as I had hoped. I've only been able to do a couple of chickens and a couple racks of baby backs. What I have made was easily as good as what I've done on other cookers and that was without really trying. I was mainly just interested in firing it up just to play with it. Playing with fire/woods, poppet open/closed combos, temp settings.
One thing I did when when doing ribs the one time was that it might be a good idea to pull the grids out and rotate them 180° and put them back in at about the halfway point as I found the back few inches of a couple racks were a bit overcooked for my preference.
So far I am very satisfied with mine and hope that in a few more weeks I'll be able to start to use it regularly and get more serious about the process.
As to whether it will provide everyone a "blow you away" experience I think that would be impossible for anyone to say. Hard to judge what someone elses taste buds and experiences have been.
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Ok, I read this thing from stem to stern and I am impressed but I need some truly honest, unbiased opinions here. Before I add another cooker to the fold (I just sold 2 in the name of getting skinny for moving next year), I need to know how this thing cooks compared to Kamados and Pellet Poopers. I have 3 Kegs (Kamados), a Traeger and a Smokin-It #3 Electric smoker. They all have their strengths and weaknesses. I had a PBC but it just wasn't for me. It's one thing to order a $300.00 cooker and it not be all that and a bag of chips but if I drop $1400.00 on a cooker, it better be badazz and just be out of this world. It needs to just blow the doors off of what I am cooking on now.
So, in short, does the KBQ cook THAT much better than Kamados and Pellet Grills? Night and Day difference?
Tough question I know, but I need to know how it compares.
Thanks!
I was a PBC guy too, you probably have seen my PBC thread.
I'm not here to convince anyone about this thing. I'm just sharing my experience with it.
I don't do tricks with my photos, I just don't have that kind of time. I shoot with my Nexus phone.
Having said that, You'll be hard pressed to find a stick burner in that price range that doesn't require you to be a smoke scientist to get great clean smoke that's imperative to great clean BBQ.
It's very portable (try moving a BGE or a Lang at will), it can cook for an army. Results are pretty much replicable effortlessly.
At that price, I don't want to be the dude that recommended something that you ended up not liking.
All I can say is, if I happen to be in the market for another smoker, I'll get a second KBQ before I buy another smoker.
I'm not insinuating that you were doing anything funky with the pics OR that your food doesn't taste as good as it looks because it DOES look awesome and I am sure that it is :) Sometimes text just doesn't convey the meaning very well. I guess I could do better in trying to find the best way to type what I mean to make sure the right point gets made and doesn't come across as me being a schlupp! LOL.
The whole reason I am so curious is that I bought the hype about the PBC and I personally was let down by it and don't want to go through that with the KBQ. Much more expensive and I am sure it would be MUCH harder to resell if I wasn't happy with it. Just being a little cautious, that's all. I appreciate you and everyone else taking the time to humor me :P
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After reading this thread for sometime and it is a long thread, I would say I would buy one in a heart beat but two things holding me back.
1. Price, just can't lay out that kinda $$$ right now but after reading and watching videos it looks like a great smoker and seems to be built like a tank.
2. Kimmie, my better half does not care for full or strong smoked flavor in her food and I'm sure this thing produces excellent BBQ.
As for pictures, I love seeing good food porn and to me they do not looked doctored up. Compared to some of the food on YouTube it looks right on par
Great thread!
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TMB, you bring up a good point about strong smoke flavor. I wanted to ask if the food from the KBQ tastes like food from a PBC. If so, that makes it easy for me to decide that it's not for me. I wouldn't think that it would though since it's not over kingsford coals, no "grease fog" should be present in the KBQ. Also I think running it on "clean smoke" mode should impart just a hint of smoke and be just fine for Kimmie. These are all assumptions on my behalf so I'll let those that own one chime in on this matter of smoke ;)
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Not cooking on one but reading this thread, I betcha the KBQ produces the same flavor profile as a top quality offset would with a top notch pit master running it to get that thin blue smoke.
I am willing to bet that the meat is not oversmoked at all...............
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Ok, I read this thing from stem to stern and I am impressed but I need some truly honest, unbiased opinions here. Before I add another cooker to the fold (I just sold 2 in the name of getting skinny for moving next year), I need to know how this thing cooks compared to Kamados and Pellet Poopers. I have 3 Kegs (Kamados), a Traeger and a Smokin-It #3 Electric smoker. They all have their strengths and weaknesses. I had a PBC but it just wasn't for me. It's one thing to order a $300.00 cooker and it not be all that and a bag of chips but if I drop $1400.00 on a cooker, it better be badazz and just be out of this world. It needs to just blow the doors off of what I am cooking on now.
So, in short, does the KBQ cook THAT much better than Kamados and Pellet Grills? Night and Day difference?
Tough question I know, but I need to know how it compares.
Thanks!
I was a PBC guy too, you probably have seen my PBC thread.
I'm not here to convince anyone about this thing. I'm just sharing my experience with it.
I don't do tricks with my photos, I just don't have that kind of time. I shoot with my Nexus phone.
Having said that, You'll be hard pressed to find a stick burner in that price range that doesn't require you to be a smoke scientist to get great clean smoke that's imperative to great clean BBQ.
It's very portable (try moving a BGE or a Lang at will), it can cook for an army. Results are pretty much replicable effortlessly.
At that price, I don't want to be the dude that recommended something that you ended up not liking.
All I can say is, if I happen to be in the market for another smoker, I'll get a second KBQ before I buy another smoker.
I'm not insinuating that you were doing anything funky with the pics OR that your food doesn't taste as good as it looks because it DOES look awesome and I am sure that it is :) Sometimes text just doesn't convey the meaning very well. I guess I could do better in trying to find the best way to type what I mean to make sure the right point gets made and doesn't come across as me being a schlupp! LOL.
The whole reason I am so curious is that I bought the hype about the PBC and I personally was let down by it and don't want to go through that with the KBQ. Much more expensive and I am sure it would be MUCH harder to resell if I wasn't happy with it. Just being a little cautious, that's all. I appreciate you and everyone else taking the time to humor me :P
LOL! Don't worry about me, I'm not that sensitive. I knew exactly what you meant.
But I do understand where you are coming from. It took me 3 months of researching this thing. And there wasn't much info on it then.
Bill looked at me crazy when I was picking it up. I had my mind made up, I didn't want to waste his time with a demo. HAHAHA.
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@Regular Guy and TMB, the smoke flavor is not actually smoke smoke. It's more of a floral, very clean taste. I can't really explain it.
OK, you know how almost every BBQ enthuisast says to use mesquite wood with caution? I use mesquite with reckless abandon. That's how clean it burns.
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Not cooking on one but reading this thread, I betcha the KBQ produces the same flavor profile as a top quality offset would with a top notch pit master running it to get that thin blue smoke.
I am willing to bet that the meat is not oversmoked at all...............
That is exactly the whole point of the KBQ. It IS a stick burner. It is not a "smolderer" like many other types of cookers that just throw some chips or chunks on some charcoal.
A PBC is NOT a stick burner. A kamado is NOT a stick burner. If one likes the results that come off of a stick burner operated by someone that knows how to run one then they would likely enjoy what comes out of the KBQ as its novel (and patented) method of getting top quality smoke into the cook chamber can even be operated by a knucklehead such as myself. :)
However, if one likes a very heavily smoked flavor one can also do that on the KBQ. It has two popppets (vent openings) that allow one to choose "clean" smoke or "dirtier" smoke or a combination of the two.
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@Regular Guy and TMB, the smoke flavor is not actually smoke smoke. It's more of a floral, very clean taste. I can't really explain it.
OK, you know how almost every BBQ enthuisast says to use mesquite wood with caution? I use mesquite with reckless abandon. That's how clean it burns.
SO...what temps is it running at Biggs?
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@Regular Guy and TMB, the smoke flavor is not actually smoke smoke. It's more of a floral, very clean taste. I can't really explain it.
OK, you know how almost every BBQ enthuisast says to use mesquite wood with caution? I use mesquite with reckless abandon. That's how clean it burns.
SO...what temps is it running at Biggs?
100-345 degrees.
For regular BBQ I set it at 215-235
For Sous Vide plus smoke I set it up to run at whatever temp I cooked the meat Sous vide. So if I sous a pork butt at 158, I will set up the KBQ to smoke at 150-160
For Birds I max it out, get to 360 on a Texas summer day.
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My first cook on the Karubecue. Whole chicken, dry brined, temperature setting at Max, cooked for 2 hours, internal breast temp was 175. I'll need to get my Maverick probe into the cooker so I can watch that remotely.
[attachments deleted after 6 months]
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That looks excellent! How was the skin? Crispy or rubbery?
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Alrighty fellas, I just ordered the beast. 12 months no interest from Amazon, so that made it easier to get the Warden's approval :P
Let's hope it lives up to the hype or I am a dead man, lol.
I like to compare smokers so I am sure at some point I'll do ribs on the Smokin-It, Keg, Traeger and KBQ and see who reigns supreme. This could also backfire in a BIG way if my cheapest cooker (Traeger) wins ??? Stay tuned!
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That looks excellent! How was the skin? Crispy or rubbery?
The skin was almost perfect...very close to crispy. I ate all the skin from the leg quarter. Compared to my last bird on a Masterbuilt electric, I spit out the first bite then. I think there might be one or two things I could do to make it even better...
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How long did it take for y'all to receive your KBQ? I am not terribly far away, in Georgia. Amazon had an estimated delivery date of August 26- September 7.
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How long did it take for y'all to receive your KBQ? I am not terribly far away, in Georgia. Amazon had an estimated delivery date of August 26- September 7.
Mine arrived a few weeks earlier than what Amazon estimated. Only took a couple of weeks.
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Cool! I can't friggin' wait :)
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Cool! I can't friggin' wait :)
That's cool!
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Y'all need to stop this trend...or I am going to be in trouble...Can I come live with someone here if I bring a KARUBEQUE? :D :D :D
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Y'all need to stop this trend...or I am going to be in trouble...Can I come live with someone here if I bring a KARUBEQUE? :D :D :D
Go for it Tee. We will put you up. Monthly rent will be a bottle of Fine Swine. Of course the house beer is original Coors and bedtime is at 8 pm ;D
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Tommy has a new shed you could probably hide out in
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Y'all need to stop this trend...or I am going to be in trouble...Can I come live with someone here if I bring a KARUBEQUE? :D :D :D
Go for it Tee. We will put you up. Monthly rent will be a bottle of Fine Swine. Of course the house beer is original Coors and bedtime is at 8 pm ;D
8:00 bedtime, and Sunday dinner at The Sizzler. Sign Tee up
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Y'all need to stop this trend...or I am going to be in trouble...Can I come live with someone here if I bring a KARUBEQUE? :D :D :D
Go for it Tee. We will put you up. Monthly rent will be a bottle of Fine Swine. Of course the house beer is original Coors and bedtime is at 8 pm ;D
8:00 bedtime, and Sunday dinner at The Sizzler. Sign Tee up
We got a brand new Sizzler a couple blocks away. They have a mesquite pit outside that they grill their tri-tips on. Freshening up my resume ;)
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Y'all need to stop this trend...or I am going to be in trouble...Can I come live with someone here if I bring a KARUBEQUE? :D :D :D
Go for it Tee. We will put you up. Monthly rent will be a bottle of Fine Swine. Of course the house beer is original Coors and bedtime is at 8 pm ;D
Tommy has a new shed you could probably hide out in
Both could be expensive options Gus....Tommy has to keep a fresh supply of Bud Tall Boys on hand to continue domestic peace and tranquility...and Smoke has to push a lot of Colorado Cool-aide thru his pipes to help out the firemen....tough options.... :D
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Y'all need to stop this trend...or I am going to be in trouble...Can I come live with someone here if I bring a KARUBEQUE? :D :D :D
Go for it Tee. We will put you up. Monthly rent will be a bottle of Fine Swine. Of course the house beer is original Coors and bedtime is at 8 pm ;D
Tommy has a new shed you could probably hide out in
Both could be expensive options Gus....Tommy has to keep a fresh supply of Bud Tall Boys on hand to continue domestic peace and tranquility...and Smoke has to push a lot of Colorado Cool-aide thru his pipes to help out the firemen....tough options.... :D
It is a 55 + community Tee. We got a golf course and a pool and a spa. Heck, they will even teach us shuffleboard.
I gotta new bottle of Aqua Velva for ya....lots of single ladies...........and they run slow :D :D
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Y'all have me in tears over here, lol!!!!
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Y'all need to stop this trend...or I am going to be in trouble...Can I come live with someone here if I bring a KARUBEQUE? :D :D :D
Go for it Tee. We will put you up. Monthly rent will be a bottle of Fine Swine. Of course the house beer is original Coors and bedtime is at 8 pm ;D
Tommy has a new shed you could probably hide out in
Both could be expensive options Gus....Tommy has to keep a fresh supply of Bud Tall Boys on hand to continue domestic peace and tranquility...and Smoke has to push a lot of Colorado Cool-aide thru his pipes to help out the firemen....tough options.... :D
It is a 55 + community Tee. We got a golf course and a pool and a spa. Heck, they will even teach us shuffleboard.
I gotta new bottle of Aqua Velva for ya....lots of single ladies...........and they run slow :D :D
SO...if I get a golf cart, hang a mini disco ball from the mirror....and tie a string on to a 6 pack of wobbly pop, and drag it along behind....would they consider that trolling out of season? ;D
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How long did it take for y'all to receive your KBQ? I am not terribly far away, in Georgia. Amazon had an estimated delivery date of August 26- September 7.
Mine arrived a few weeks earlier than what Amazon estimated. Only took a couple of weeks.
I had a delivery window of Aug 22 - 31. I ordered from Amazon on Aug 1 and received it on Aug 9...but I'm in the same state as KBQ.
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Y'all need to stop this trend...or I am going to be in trouble...Can I come live with someone here if I bring a KARUBEQUE? :D :D :D
Go for it Tee. We will put you up. Monthly rent will be a bottle of Fine Swine. Of course the house beer is original Coors and bedtime is at 8 pm ;D
Tommy has a new shed you could probably hide out in
Both could be expensive options Gus....Tommy has to keep a fresh supply of Bud Tall Boys on hand to continue domestic peace and tranquility...and Smoke has to push a lot of Colorado Cool-aide thru his pipes to help out the firemen....tough options.... :D
It is a 55 + community Tee. We got a golf course and a pool and a spa. Heck, they will even teach us shuffleboard.
I gotta new bottle of Aqua Velva for ya....lots of single ladies...........and they run slow :D :D
SO...if I get a golf cart, hang a mini disco ball from the mirror....and tie a string on to a 6 pack of wobbly pop, and drag it along behind....would they consider that trolling out of season? ;D
I am going to sweeten the deal: free bottle of Geritol and Stool Softener every month........this is my final offer...... :D
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The Karubecue is on my list to buy when my finances are much better. Just spent 5K on a lawyer ::)
But I can tell you that Bigg is one of the best cooks I have seen hands down.
Look what he does in a hotel room :D
Seriously though hats off to him. I have seen another cook of his caliber on another forum but they are rare indeed...
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I just got an e-mail from Bill, asking if I knew the rigors of using this smoker and he wanted to make sure I fully understood that it requires tending. Very cool of him to check. He said he has it ready to ship. I replied back that I knew all about it and to send it on. I just got another e-mail that it has shipped (label created I imagine, but still!) so I am a little giddy with excitement. It's going to drive me batty waiting on it, lol.
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WOW! I just checked tracking and it's already at a FedEx! Says it will be here Wednesday the 17th! Woo Hoo! I am happier than a puppy with two peters!
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But I can tell you that Bigg is one of the best cooks I have seen hands down.
Look what he does in a hotel room :D
Seriously though hats off to him. I have seen another cook of his caliber on another forum but they are rare indeed...
I agree a 1000%. I wished I lived closer to him. The dude is a outstanding chef.
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WOW! I just checked tracking and it's already at a FedEx! Says it will be here Wednesday the 17th! Woo Hoo! I am happier than a puppy with two peters!
Hope it doesn't disappoint you!
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WOW! I just checked tracking and it's already at a FedEx! Says it will be here Wednesday the 17th! Woo Hoo! I am happier than a puppy with two peters!
Hope it doesn't disappoint you!
I hope it lives up to the hype. If so, I'll be happy happy! I need to get me a truck load of wood delivered now, lol.
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Alrighty fellas, I just ordered the beast. 12 months no interest from Amazon, so that made it easier to get the Warden's approval :P
Let's hope it lives up to the hype or I am a dead man, lol.
I like to compare smokers so I am sure at some point I'll do ribs on the Smokin-It, Keg, Traeger and KBQ and see who reigns supreme. This could also backfire in a BIG way if my cheapest cooker (Traeger) wins ??? Stay tuned!
If you don't like it, I'll take it off your hands at the same Amazon deal, 12 months no interest. What say you?
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Alrighty fellas, I just ordered the beast. 12 months no interest from Amazon, so that made it easier to get the Warden's approval :P
Let's hope it lives up to the hype or I am a dead man, lol.
I like to compare smokers so I am sure at some point I'll do ribs on the Smokin-It, Keg, Traeger and KBQ and see who reigns supreme. This could also backfire in a BIG way if my cheapest cooker (Traeger) wins ??? Stay tuned!
If you don't like it, I'll take it off your hands at the same Amazon deal, 12 months no interest. What say you?
ABSOLUTELY! It'll just be $1500.00 shipping ;)
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WOW! I just checked tracking and it's already at a FedEx! Says it will be here Wednesday the 17th! Woo Hoo! I am happier than a puppy with two peters!
Hope it doesn't disappoint you!
I hope it lives up to the hype. If so, I'll be happy happy! I need to get me a truck load of wood delivered now, lol.
Having a Smokin-It, I am sure you know the good wood chunk outfits are fruitawood, smokinlicous and Maine Grilling woods. I also like the charcoal store.
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I have it arranged to get an 8 foot truck bed load of oak and hickory delivered, already split, for $100.00.
I'll take a split and cut it in half with my miter saw and should be good to go! The boys over at the SI forum are not on board with it at all, especially Tony! LOL
Lazy-Q is fine and I think the SI is a great smoker but nothing and I do mean NOTHING makes food like a stick burner. It doesn't mean that they don't make really good food, they do. I just know from experience that there is no substitute for a wood only fire. Lump and chunks are good, chunks in an SI are good.......but they have their limitations.
I think it'll be fun to hang around a fire every now and again! If or when I don't feel like it, I'll fire up the SI or Traeger or one of the Kegs, so I have options at least :P
I am an equal opportunity grill/smoker lover so I foresee me really liking what it can do. If not, I'll call a spade a spade and say it's not for me, just like my opinion of the PBC. Got it, tried it, like the idea of it and love the story behind it and the owners, not a huge fan of the food it puts out but hey, that's just me. I'm weird that way.
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Well I am having a little bit of a buzzkill this morning. When I ordered the KBQ on Saturday, Bill quickly sent me tracking inifo and it said it would be to me on Wednesday. I just checked tracking and it hasn't even left Texas yet, basically it's only had a shipping label created and didn't ship out Monday like expected :(
Bummer. I hope it makes it by the weekend.
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I hate when that happens...of course Fed-X tracking is still a bit shady if you ask me................
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Well I am having a little bit of a buzzkill this morning. When I ordered the KBQ on Saturday, Bill quickly sent me tracking inifo and it said it would be to me on Wednesday. I just checked tracking and it hasn't even left Texas yet, basically it's only had a shipping label created and didn't ship out Monday like expected :(
Bummer. I hope it makes it by the weekend.
They might have shipped it already and the tracking just has not been updated yet...
(https://cdn.meme.am/instances/56917737.jpg)
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Had the same experience when I ordered mine. It seemed like no transport activity for a couple of days.
My guess is that what happens is that smaller vendors are able to instantly generate a shipping label/tracking number but it may be another day or two before FedEx or UPS actually takes hold of the package.
Keep in mind that FedEx Ground is not their high priority delivery option so it may sit waiting its turn for truck space a little longer also.
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Hey Regular Guy,
Question for you. How did you get the 12 months interest free from Amazon? I was looking but didn't see that option.
And to the OP your food looks amazing. I'm sort of sorry I found this thread but not really. Looks like the Karubeque is on my short list of things to get.
Thanks,
Mark
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Hey Regular Guy,
Question for you. How did you get the 12 months interest free from Amazon? I was looking but didn't see that option.
And to the OP your food looks amazing. I'm sort of sorry I found this thread but not really. Looks like the Karubeque is on my short list of things to get.
Thanks,
Mark
Go to this Amazon page and you can see the offers for their in store card - https://www.amazon.com/iss/credit/storecardmember/ref=nav_shopall_credit_plcc?_encoding=UTF8&plattr=PLCCGNO
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Bingo! We've had an account (store card) with them for ages. Their interest rate is insane so I usually pay it off rather quickly but when they have these "special promotions" I utilize it :)
Otherwise I would have just bought it but this way it was a tool to sell it to the warden. She likes the idea of three payments of $500.00 better than letting it all go at once. To me, it's all the same but hey, whatever works! It got me a KBQ so for that I am thankful, lol.
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Thanks guys,
I had a feeling that was the case. I would have to un-freeze my credit to apply. Will just buy it outright but I'll only feel the hurt once right? ???
This place is bad. You people are all enablers. ;) I haven't even taken delivery of my MAK yet and I'm looking at other cookers! But the Karubecue would be nice for when I want to play with fire..........
Thanks again,
Mark
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This place has the worst great company!
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My impatience got the best of me so I e-mailed Bill to ask about the tracking, to see if it had even been shipped yet. Unfortunately it has NOT been shipped. This is the response I got :
"Hi Jason, due to a miscommunication between me and my delivery driver (my 17-y.o. son), your pit is still sitting in my garage. Please accept my apologies!
It will be picked up by FedEx tomorrow morning. It think you'll have it on Friday.
Kind regards,
Bill"
I told him :
"Bummer. It is what it is"
LOL, at least I'll have it by the weekend knock on wood.
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I just checked tracking and it says "On FedEx Vehicle For Delivery"
;D ;D ;D
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(http://main.acsevents.org/images/cvupload/26/905/cv_53_5137336234907881752.jpg)
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My second cook on the KBQ starts with BBQ Chicken and continues with ribs and pork shoulder. This bird is delicious and completely sticky. I went with a BBQ mop sauce every 15 minutes after the first hour. I had the thermostat maxed out until I saw the grill temp probe inside reach 400... :o I backed off of it a little then and maintained 330 - 350. I think the skin is perfect this time.
(http://i1070.photobucket.com/albums/u499/dalefipp/IMG_2985_zpstu57ksai.jpg) (http://s1070.photobucket.com/user/dalefipp/media/IMG_2985_zpstu57ksai.jpg.html)
Dale
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Pork ribs on KBQ, 5 hours at 210 - 230, no sauce or wrapping while on the smoker. Still 2nd cook day...
Dale
(http://i1070.photobucket.com/albums/u499/dalefipp/F4353B70-FADC-4D74-97BF-F3A3AE653305_zpsfotatd9m.jpg) (http://s1070.photobucket.com/user/dalefipp/media/F4353B70-FADC-4D74-97BF-F3A3AE653305_zpsfotatd9m.jpg.html)
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My second cook on the KBQ starts with BBQ Chicken and continues with ribs and pork shoulder. This bird is delicious and completely sticky. I went with a BBQ mop sauce every 15 minutes after the first hour. I had the thermostat maxed out until I saw the grill temp probe inside reach 400... :o I backed off of it a little then and maintained 330 - 350. I think the skin is perfect this time.
(http://i1070.photobucket.com/albums/u499/dalefipp/IMG_2985_zpstu57ksai.jpg) (http://s1070.photobucket.com/user/dalefipp/media/IMG_2985_zpstu57ksai.jpg.html)
Dale
:) :) :) :) :) :) get her fired up 8)
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I have no pictures of the KBQ's first cook. It was 6 whole chickens for a friend. I not only have no pics to share but I don't even know if it was good or not, lol. I hung three of them from hooks ala PBC style and the other three I put on top of the grate that the chickens were hanging from. Cooked them at around 300° the whole time. It smelled good at least!
In just a few minutes I am about to throw a 10.xx (before trimming) packer brisket on there to do a comparison cook. We have a 15.xx (beofre trimming) packer on the Smokin-It #3 as I type this. Went on last night. I will be cooking the KBQ a little hotter to compensate the time difference. We'll see how it goes! There WILL be pictures this time!
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I have no pictures of the KBQ's first cook. It was 6 whole chickens for a friend. I not only have no pics to share but I don't even know if it was good or not, lol. I hung three of them from hooks ala PBC style and the other three I put on top of the grate that the chickens were hanging from. Cooked them at around 300° the whole time. It smelled good at least!
In just a few minutes I am about to throw a 10.xx (before trimming) packer brisket on there to do a comparison cook. We have a 15.xx (beofre trimming) packer on the Smokin-It #3 as I type this. Went on last night. I will be cooking the KBQ a little hotter to compensate the time difference. We'll see how it goes! There WILL be pictures this time!
I found no real advantage to hanging whole chickens. I now either just plop them on a grid or put them on a stand. The next whole chickens I cook on mine I'm going to spatchcock.
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I just did it because I could ;) They looked great, and according to my friend that I cooked them for, they tasted awesome!
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Well RG here I am and I read all 34 pages and looked at all the pictures and licked the screen a couple of times. I told the ole lady a new smoker is coming soon as she just gives me a look and walks away cause she knows when I want some thing it's just a matter of time before UPS pulls in to drop it off.
But a ? For Biggs do you spritz your food while cooking? Cause all your food looks wet and juicy?
DEADEYEDANIEL
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I can't answer for Biggs so I'll let him say but I have yet to spritz, mop anything. I did glaze a whole chicken though :)
The KBQ does a nice job making food juicy but you're right on the money about Biggs cooks, they all make you want to grab them out of the monitor!!
If you have anyone near you that can deliver fire wood, go ahead and getcha some! I had an 8ft truck bed full of hickory and oak delivered waiting on me to cook when my KBQ arrived. Found a guy on Craigslist who delivered it and unloaded it for $120.00! It'll last me a good long while.
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I can't answer for Biggs so I'll let him say but I have yet to spritz, mop anything. I did glaze a whole chicken though :)
The KBQ does a nice job making food juicy but you're right on the money about Biggs cooks, they all make you want to grab them out of the monitor!!
If you have anyone near you that can deliver fire wood, go ahead and getcha some! I had an 8ft truck bed full of hickory and oak delivered waiting on me to cook when my KBQ arrived. Found a guy on Craigslist who delivered it and unloaded it for $120.00! It'll last me a good long while.
The KBQ uses short chunks not whole splits. If you don't have a chainsaw & even if you do get you wood supplier to cut to appropriate length.its a lot of cutting to make chunks out of a 1/2 cord of regular length splits
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LA, don't come in here with all those good points, we don't need logic to get in the way of irrational thinking, lol ;D ;D
In all seriousness. I asked my guy to bring me the top of the trees, smaller pieces. So while I do have some true splits that I'll have to reduce and I also have a lot on round branch pieces that I have just cut down to size using my miter saw. So far so good! Like you've said, it's a labor of love. This pit isn't for everybody!
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Well lucky for me I burn wood so I have chain saws and log splitter. Last fall 2 buddies of mine had trees taken down in there yards and now I have a lot of silver maple and pig hickory.
Is silver maple good for smoking?
Is pig hickory good for smoking?
Also have a lot of ash but I never hear anybody use it to smoke.
While turkey hunting this year (right across the road from the house) I found a cherry tree snapped in half from a storm that the farmer said I could have but have to wait for the crops to come off to get back there.
Buy having the tools and wood is why the KBQ appeals to me for my next real smoker!!!!!!!
I tried to post pics but it would not load them.
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Well lucky for me I burn wood so I have chain saws and log splitter. Last fall 2 buddies of mine had trees taken down in there yards and now I have a lot of silver maple and pig hickory.
Is silver maple good for smoking?
Is pig hickory good for smoking?
Also have a lot of ash but I never hear anybody use it to smoke.
While turkey hunting this year (right across the road from the house) I found a cherry tree snapped in half from a storm that the farmer said I could have but have to wait for the crops to come off to get back there.
Buy having the tools and wood is why the KBQ appeals to me for my next real smoker!!!!!!!
I tried to post pics but it would not load them.
Be sure to keep this chart from the KBQ site in mind: http://www.kbq.us/wood-selection/
You'll want to keep the coaling qualities of your wood in mind since that is how "the magic" happens.
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This thread is going to get me in serious trouble.......
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Hmmmmm..... There is a used one offered on Amazon for $800.00 plus $59.49 shipping from CA. Offer says it is unused, but amazon policies prevent it from being sold "new". Seller profile looks, well a little sketchy, as there is not much info. But it is through amazon, so is it protected like their other "related seller" offers? Sure is tempting, but that seller profile and listing info are suspect.
Edit.... OK, I sent the retailer a question via the Amazon system. I may have to pull the trigger if the response is good, but my "old guy spider sense" is telling me this is another one of the pop-up scam sellers. Like I said, this thread is going to get me into trouble....
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Hmmmmm..... There is a used one offered on Amazon for $800.00 plus $59.49 shipping from CA. Offer says it is unused, but amazon policies prevent it from being sold "new". Seller profile looks, well a little sketchy, as there is not much info. But it is through amazon, so is it protected like their other "related seller" offers? Sure is tempting, but that seller profile and listing info are suspect.
Edit.... OK, I sent the retailer a question via the Amazon system. I may have to pull the trigger if the response is good, but my "old guy spider sense" is telling me this is another one of the pop-up scam sellers. Like I said, this thread is going to get me into trouble....
https://www.amazon.com/gp/help/customer/display.html?nodeId=200783670
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Hmmmmm..... There is a used one offered on Amazon for $800.00 plus $59.49 shipping from CA. Offer says it is unused, but amazon policies prevent it from being sold "new". Seller profile looks, well a little sketchy, as there is not much info. But it is through amazon, so is it protected like their other "related seller" offers? Sure is tempting, but that seller profile and listing info are suspect.
Edit.... OK, I sent the retailer a question via the Amazon system. I may have to pull the trigger if the response is good, but my "old guy spider sense" is telling me this is another one of the pop-up scam sellers. Like I said, this thread is going to get me into trouble....
https://www.amazon.com/gp/help/customer/display.html?nodeId=200783670
Unless I am mistaken ( happens everyday... :D ) YOU are only protected if it is a product that qualifies for Amazon Prime...This one does not. So.....Be careful out there on the www inter-webs....
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Hmmmmm..... There is a used one offered on Amazon for $800.00 plus $59.49 shipping from CA. Offer says it is unused, but amazon policies prevent it from being sold "new". Seller profile looks, well a little sketchy, as there is not much info. But it is through amazon, so is it protected like their other "related seller" offers? Sure is tempting, but that seller profile and listing info are suspect.
Edit.... OK, I sent the retailer a question via the Amazon system. I may have to pull the trigger if the response is good, but my "old guy spider sense" is telling me this is another one of the pop-up scam sellers. Like I said, this thread is going to get me into trouble....
https://www.amazon.com/gp/help/customer/display.html?nodeId=200783670
Unless I am mistaken ( happens everyday... :D ) YOU are only protected if it is a product that qualifies for Amazon Prime...This one does not. So.....Be careful out there on the www inter-webs....
I'm guessing you didn't actually read the info on the page I provided a link to.
To wit:
About A-to-z Guarantee
We want you to buy with confidence anytime you make a purchase on the Amazon.com website or use Amazon Payments; that's why we guarantee purchases from third-party sellers when payment is made via the Amazon.com website or when you use Amazon Payments for qualified purchases on third-party websites. The condition of the item you buy and its timely delivery are guaranteed under the Amazon A-to-z Guarantee.
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Hmmmmm..... There is a used one offered on Amazon for $800.00 plus $59.49 shipping from CA. Offer says it is unused, but amazon policies prevent it from being sold "new". Seller profile looks, well a little sketchy, as there is not much info. But it is through amazon, so is it protected like their other "related seller" offers? Sure is tempting, but that seller profile and listing info are suspect.
Edit.... OK, I sent the retailer a question via the Amazon system. I may have to pull the trigger if the response is good, but my "old guy spider sense" is telling me this is another one of the pop-up scam sellers. Like I said, this thread is going to get me into trouble....
https://www.amazon.com/gp/help/customer/display.html?nodeId=200783670
Unless I am mistaken ( happens everyday... :D ) YOU are only protected if it is a product that qualifies for Amazon Prime...This one does not. So.....Be careful out there on the www inter-webs....
I'm guessing you didn't actually read the info on the page I provided a link to.
To wit:
About A-to-z Guarantee
We want you to buy with confidence anytime you make a purchase on the Amazon.com website or use Amazon Payments; that's why we guarantee purchases from third-party sellers when payment is made via the Amazon.com website or when you use Amazon Payments for qualified purchases on third-party websites. The condition of the item you buy and its timely delivery are guaranteed under the Amazon A-to-z Guarantee.
I read it. So - have you ordered it? Let us know when you get it. We need more KBQ smokers around here. They turn out some great food!
And - About this ...
I'm guessing you didn't actually read the info on the page I provided a link to.
To wit:
Careful with the tone. We are all friends here - or at least that it is my intent for this site. Use of smileys/emoticons will help others know there is no "attitude" in your posts.......
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Hmmmmm..... There is a used one offered on Amazon for $800.00 plus $59.49 shipping from CA. Offer says it is unused, but amazon policies prevent it from being sold "new". Seller profile looks, well a little sketchy, as there is not much info. But it is through amazon, so is it protected like their other "related seller" offers? Sure is tempting, but that seller profile and listing info are suspect.
Edit.... OK, I sent the retailer a question via the Amazon system. I may have to pull the trigger if the response is good, but my "old guy spider sense" is telling me this is another one of the pop-up scam sellers. Like I said, this thread is going to get me into trouble....
https://www.amazon.com/gp/help/customer/display.html?nodeId=200783670
Unless I am mistaken ( happens everyday... :D ) YOU are only protected if it is a product that qualifies for Amazon Prime...This one does not. So.....Be careful out there on the www inter-webs....
I'm guessing you didn't actually read the info on the page I provided a link to.
To wit:
About A-to-z Guarantee
We want you to buy with confidence anytime you make a purchase on the Amazon.com website or use Amazon Payments; that's why we guarantee purchases from third-party sellers when payment is made via the Amazon.com website or when you use Amazon Payments for qualified purchases on third-party websites. The condition of the item you buy and its timely delivery are guaranteed under the Amazon A-to-z Guarantee.
I read it. So - have you ordered it? Let us know when you get it. We need more KBQ smokers around here. They turn out some great food!
And - About this ...
I'm guessing you didn't actually read the info on the page I provided a link to.
To wit:
Careful with the tone. We are all friends here - or at least that it is my intent for this site. Use of smileys/emoticons will help others know there is no "attitude" in your posts.......
No tone intended. "To wit" is just another way of saying "specifically" (http://grammarist.com/usage/to-wit/). I used that to highlight the specific /relevant paragraph of text on the linked Amazon page which clearly states that the A-Z guarantee was not an Amazon Prime specific benefit.
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Hmmmmm..... There is a used one offered on Amazon for $800.00 plus $59.49 shipping from CA. Offer says it is unused, but amazon policies prevent it from being sold "new". Seller profile looks, well a little sketchy, as there is not much info. But it is through amazon, so is it protected like their other "related seller" offers? Sure is tempting, but that seller profile and listing info are suspect.
Edit.... OK, I sent the retailer a question via the Amazon system. I may have to pull the trigger if the response is good, but my "old guy spider sense" is telling me this is another one of the pop-up scam sellers. Like I said, this thread is going to get me into trouble....
https://www.amazon.com/gp/help/customer/display.html?nodeId=200783670
Unless I am mistaken ( happens everyday... :D ) YOU are only protected if it is a product that qualifies for Amazon Prime...This one does not. So.....Be careful out there on the www inter-webs....
I'm guessing you didn't actually read the info on the page I provided a link to.
To wit:
About A-to-z Guarantee
We want you to buy with confidence anytime you make a purchase on the Amazon.com website or use Amazon Payments; that's why we guarantee purchases from third-party sellers when payment is made via the Amazon.com website or when you use Amazon Payments for qualified purchases on third-party websites. The condition of the item you buy and its timely delivery are guaranteed under the Amazon A-to-z Guarantee.
I read it. So - have you ordered it? Let us know when you get it. We need more KBQ smokers around here. They turn out some great food!
And - About this ...
I'm guessing you didn't actually read the info on the page I provided a link to.
To wit:
Careful with the tone. We are all friends here - or at least that it is my intent for this site. Use of smileys/emoticons will help others know there is no "attitude" in your posts.......
No tone intended. "To wit" is just another way of saying "specifically" (http://grammarist.com/usage/to-wit/). I used that to highlight the specific /relevant paragraph of text on the linked Amazon page which clearly states that the A-Z guarantee was not an Amazon Prime specific benefit.
Your response clearly shows that you do not take what I said to you in the prior post - as important. I do not require - nor can I benefit from any lessons from you in English, or the syntax and usage thereof. That you bothered to "educate me" about the definition and proper usage of "to wit" while ignoring my warning to you about tone and attitude illustrates your choice to be a smart ass. You can do that - just not here. Buh-bye....
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No, I did not order it (yet). I sent the seller a question via the amazon site and strangely enough I got this response from Amazon. This only adds to my suspicion this may be a pop-up fraud seller, but I will wait until I hear back from him.
Your e-mail(s) to ~ iBuy Discount ~ (ffk77hz4bd2yptt@marketplace.amazon.com) cannot be delivered because there was a problem with the recipient's email system. The recipient can still view the message in their message center on Amazon.com, but they will not receive it by e-mail. We apologize for the inconvenience.
Also it appears the domain "ibuy.discount" has been registered in Germany, but the site has nothing uploaded. So why is a CA company (per amazon profile) using a German ISP? Another red flag for me is looking at the other items they have for sale. All their items are at about 50% of retail and all higher end and desirable. I'm 95% sure this is a pop-up fraud site. Yes Amazon's policy will cover it, but why go through 30-60 days of trying to get my money back if I don't have to in the first place. Also the KBQ warranty is for the original purchaser so it appears that will not transfer on a used, but unused (like new) item.
I'm still waiting, but I have my doubts this will pan out.
My gut feeling is run, and run quickly away from this deal..... (sigh)
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No, I did not order it (yet). I sent the seller a question via the amazon site and strangely enough I got this response from Amazon. This only adds to my suspicion this may be a pop-up fraud seller, but I will wait until I hear back from him.
Your e-mail(s) to ~ iBuy Discount ~ (ffk77hz4bd2yptt@marketplace.amazon.com) cannot be delivered because there was a problem with the recipient's email system. The recipient can still view the message in their message center on Amazon.com, but they will not receive it by e-mail. We apologize for the inconvenience.
Also it appears the domain "ibuy.discount" has been registered in Germany, but the site has nothing uploaded. So why is a CA company (per amazon profile) using a German ISP? Another red flag for me is looking at the other items they have for sale. All their items are at about 50% of retail and all higher end and desirable. I'm 95% sure this is a pop-up fraud site. Yes Amazon's policy will cover it, but why go through 30-60 days of trying to get my money back if I don't have to in the first place. Also the KBQ warranty is for the original purchaser so it appears that will not transfer on a used, but unused (like new) item.
I'm still waiting, but I have my doubts this will pan out.
My gut feeling is run, and run quickly away from this deal..... (sigh)
The other thing I found odd was they were selling a used item while all their reviews were written for brand new items, none for any used items.
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Back when I was looking for a big screen tv there was one on Amazon from one of those "just launched" sellers with a deal too good to be true. I also thought what the heck, it's Amazon, they'll back me up if I get $crewed. Tried to buy it, seller wanted payment outside of Amazon system. Canceled it and ran to Amazon's warehouse deals.
Now back to the KBQ. Want one, need one, Biggs & others have convinced me this will be my next smoker.
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I would run. Not worth it
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No, I did not order it (yet). I sent the seller a question via the amazon site and strangely enough I got this response from Amazon. This only adds to my suspicion this may be a pop-up fraud seller, but I will wait until I hear back from him.
Your e-mail(s) to ~ iBuy Discount ~ (ffk77hz4bd2yptt@marketplace.amazon.com) cannot be delivered because there was a problem with the recipient's email system. The recipient can still view the message in their message center on Amazon.com, but they will not receive it by e-mail. We apologize for the inconvenience.
Also it appears the domain "ibuy.discount" has been registered in Germany, but the site has nothing uploaded. So why is a CA company (per amazon profile) using a German ISP? Another red flag for me is looking at the other items they have for sale. All their items are at about 50% of retail and all higher end and desirable. I'm 95% sure this is a pop-up fraud site. Yes Amazon's policy will cover it, but why go through 30-60 days of trying to get my money back if I don't have to in the first place. Also the KBQ warranty is for the original purchaser so it appears that will not transfer on a used, but unused (like new) item.
I'm still waiting, but I have my doubts this will pan out.
My gut feeling is run, and run quickly away from this deal..... (sigh)
Just want to pass this along from Bill @ Karubeque: He mentioned to me that there is NO warranty on any used units . His warranty is a NON-TRANSFERABLE warranty.
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No, I did not order it (yet). I sent the seller a question via the amazon site and strangely enough I got this response from Amazon. This only adds to my suspicion this may be a pop-up fraud seller, but I will wait until I hear back from him.
Your e-mail(s) to ~ iBuy Discount ~ (ffk77hz4bd2yptt@marketplace.amazon.com) cannot be delivered because there was a problem with the recipient's email system. The recipient can still view the message in their message center on Amazon.com, but they will not receive it by e-mail. We apologize for the inconvenience.
Also it appears the domain "ibuy.discount" has been registered in Germany, but the site has nothing uploaded. So why is a CA company (per amazon profile) using a German ISP? Another red flag for me is looking at the other items they have for sale. All their items are at about 50% of retail and all higher end and desirable. I'm 95% sure this is a pop-up fraud site. Yes Amazon's policy will cover it, but why go through 30-60 days of trying to get my money back if I don't have to in the first place. Also the KBQ warranty is for the original purchaser so it appears that will not transfer on a used, but unused (like new) item.
I'm still waiting, but I have my doubts this will pan out.
My gut feeling is run, and run quickly away from this deal..... (sigh)
Just want to pass this along from Bill @ Karubeque: He mentioned to me that there is NO warranty on any used units . His warranty is a NON-TRANSFERABLE warranty.
And BOOM goes the dynamite! Good info T. To me, it's a heck of a savings if it's legit and I would probably gamble on it even sans warranty but that could very well be a deal breaker at any price point. Well, almost any ;) :P
My gut feeling says pass, that's why I haven't bought it myself, lol.
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And poof.....the seller is no longer on amazon..... Guess my gut feeling was right. It's a shame people will try to steal a buck any way they can. Oh, well, back to saving for a KBQ.
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That Amazon deal could have been a bad one...glad they are gone....but they will pop back up somewhere......cockroaches do that :(
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@Smokin3d I apologize for the late response. I've been on the road.
No I do not spritz, mop, wrap or adulterate my BBQ in any way shape or form. LOL.
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I missed my KBQ! Finally got back home, first order of business.......
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20160904_113523_zpshvjnyrvp.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20160904_113523_zpshvjnyrvp.jpg.html)
No sauce, no fancy rub, no wrapping.
(http://i1175.photobucket.com/albums/r636/emtawali/1473009013_IMG_20160904_120507-picsay_zpspyzpw43i.jpg) (http://s1175.photobucket.com/user/emtawali/media/1473009013_IMG_20160904_120507-picsay_zpspyzpw43i.jpg.html)
Now THAT is BBQ!!
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Beautiful .☆´¯`•.¸¸. ི♥ྀ.
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Great looking ribs. I think I need to stop reading this thread or I am going to get myself in trouble.
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Cowboys win!! Beef ribs time.....
I got these from Costco. There's only Costco store that carries these in a twin pack for $35, my pack was 9 pounds, no trimming.
(http://i1175.photobucket.com/albums/r636/emtawali/1474221407_IMG_20160918_124704-picsay_zpsjsvoe5et.jpg) (http://s1175.photobucket.com/user/emtawali/media/1474221407_IMG_20160918_124704-picsay_zpsjsvoe5et.jpg.html)
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Oh yeah!!
(http://i1175.photobucket.com/albums/r636/emtawali/1474237509_IMG_20160918_165728-picsay_zpsmt4zjrkv.jpg) (http://s1175.photobucket.com/user/emtawali/media/1474237509_IMG_20160918_165728-picsay_zpsmt4zjrkv.jpg.html)
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Leftover QUE, with cauliflower butter mash.
(http://i1175.photobucket.com/albums/r636/emtawali/1474404406_IMG_20160920_152120-picsay_zpsehclgic3.jpg) (http://s1175.photobucket.com/user/emtawali/media/1474404406_IMG_20160920_152120-picsay_zpsehclgic3.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/1474404225_IMG_20160920_152400-picsay_zpsvfdrkkp8.jpg) (http://s1175.photobucket.com/user/emtawali/media/1474404225_IMG_20160920_152400-picsay_zpsvfdrkkp8.jpg.html)
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1Bigg_ER,
Just curious...
How do you typically set the smoke valves for the various cooks?
I initially just opened the bottom one to get a "baseline" for the cleanest smoke setting (with chicken wings).
I have since done a whole chicken, turkey roast, & a brisket with the bottom valve open and occasionally (~50% of the time at most) opening the top valve at the same time.
Thanks!
ericpete
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Just depends on how I feel that day. Bottom valve is always open,
Chicken - bottom valve only.
Pig ribs - both valves open for 2 hours, then bottom valve only for the rest of the cook
Beef - Both valves open for the whole cook.
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Well my throat valve will always be open to swallow food that good :thumbup:
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Thanks!
Now I just wish I had a KBQ that could do 50 Boston Butts in one cook!
- ericpete
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Thanks!
Now I just wish I had a KBQ that could do 50 Boston Butts in one cook!
- ericpete
He's working on a commercial KBQ, 50 will be a piece of cake.
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Ribs for my Dallas Cowboys!
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20161009_130923_zps7fa1kzqe.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20161009_130923_zps7fa1kzqe.jpg.html)
No sauce please!!
(http://i1175.photobucket.com/albums/r636/emtawali/1476041543_IMG_20161009_141817-picsay_zpsmdvhi5ox.jpg) (http://s1175.photobucket.com/user/emtawali/media/1476041543_IMG_20161009_141817-picsay_zpsmdvhi5ox.jpg.html)
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That Amazon deal could have been a bad one...glad they are gone....but they will pop back up somewhere......cockroaches do that :(
And poof.....the seller is no longer on amazon..... Guess my gut feeling was right. It's a shame people will try to steal a buck any way they can. Oh, well, back to saving for a KBQ.
Saw this on Amazon today. Sent this seller an e-mail questioning the free shipping in the listing along with the $59.49 shipping charge. I don't expect a reply. I wish Amazon would do a better job of screening these scam artists.
(http://i1222.photobucket.com/albums/dd481/bamabob173/KBQ_zpspde66wgn.jpg) (http://s1222.photobucket.com/user/bamabob173/media/KBQ_zpspde66wgn.jpg.html)
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Bigg those ribs are purdy lookin.
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Been busy but had a chance to KBQ today.....
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20170212_134944_zps5sd6ohxs.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20170212_134944_zps5sd6ohxs.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20170212_141421_zpsf1ukevaj.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20170212_141421_zpsf1ukevaj.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/caveman_zpsp6ledzor.jpg) (http://s1175.photobucket.com/user/emtawali/media/caveman_zpsp6ledzor.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20170212_174108-picsay_zpsonzzofh4.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20170212_174108-picsay_zpsonzzofh4.jpg.html)
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Yesterday was a beautiful day in Dallas. So....
[attachment deleted by admin]
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Ribs and Pork Jell-O
[attachment deleted by admin]
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Zero sugar, low carb BBQ.
(http://i1175.photobucket.com/albums/r636/emtawali/QUE_zpsn0tsl0q1.jpg) (http://s1175.photobucket.com/user/emtawali/media/QUE_zpsn0tsl0q1.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/2Dino%20ribs_zps11jiosld.jpg) (http://s1175.photobucket.com/user/emtawali/media/2Dino%20ribs_zps11jiosld.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/Dino%20ribs_zps0eghiw8v.jpg) (http://s1175.photobucket.com/user/emtawali/media/Dino%20ribs_zps0eghiw8v.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/Keto%20Que_zpsew16mxis.jpg) (http://s1175.photobucket.com/user/emtawali/media/Keto%20Que_zpsew16mxis.jpg.html)
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Oh yeah. Mesquite wood chicken and pork belly....
(http://i1175.photobucket.com/albums/r636/emtawali/Chikins_zpsqwpw2eic.jpg) (http://s1175.photobucket.com/user/emtawali/media/Chikins_zpsqwpw2eic.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/OMAD%202_zpsjhjzxqzw.jpg) (http://s1175.photobucket.com/user/emtawali/media/OMAD%202_zpsjhjzxqzw.jpg.html)
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Man that looks good.
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Fired up the KBQ for Mother's Day. Weber 26 assisting
(http://i1175.photobucket.com/albums/r636/emtawali/cameringo_20170514_091204_zpsdbgfkicn.jpg) (http://s1175.photobucket.com/user/emtawali/media/cameringo_20170514_091204_zpsdbgfkicn.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/cameringo_20170514_113826_zpsbzxylcto.jpg) (http://s1175.photobucket.com/user/emtawali/media/cameringo_20170514_113826_zpsbzxylcto.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/cameringo_20170514_114157_zpshhq86gfl.jpg) (http://s1175.photobucket.com/user/emtawali/media/cameringo_20170514_114157_zpshhq86gfl.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/cameringo_20170514_103712-picsay_zpsygktnjcj.jpg) (http://s1175.photobucket.com/user/emtawali/media/cameringo_20170514_103712-picsay_zpsygktnjcj.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/cameringo_20170514_133818-picsay_zpsxudaosui.jpg) (http://s1175.photobucket.com/user/emtawali/media/cameringo_20170514_133818-picsay_zpsxudaosui.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/Buffet_zpsuubp72hn.jpg) (http://s1175.photobucket.com/user/emtawali/media/Buffet_zpsuubp72hn.jpg.html)
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Well Photobucket killed everything.
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testing new photo upload
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testing new photo upload
I see nothing.
Dang shame about all those beautiful KBQ photos being gone. Those were some great looking examples of good BBQ, sure would be nice to have a KBQ.
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testing new photo upload
I see nothing.
Dang shame about all those beautiful KBQ photos being gone. Those were some great looking examples of good BBQ, sure would be nice to have a KBQ.
I'll have to find a way to replace them
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Testing.....
https://photos.google.com/photo/AF1QipO-nxBngP-YkeTxRcmHCRu53HlncrfUvu1DYFov (https://photos.google.com/photo/AF1QipO-nxBngP-YkeTxRcmHCRu53HlncrfUvu1DYFov)
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no workie workie
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Just go to dropshots. Easy to use. Sign up...Upload.....Click on a thumbnail picture to make it big.....then look to the right and click on this symbol </>. A new little menu pops up and click on image code and right click and say copy and then paste it here.
Easy Peazy.
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Just go to dropshots. Easy to use. Sign up...Upload.....Click on a thumbnail picture to make it big.....then look to the right and click on this symbol </>. A new little menu pops up and click on image code and right click and say copy and then paste it here.
Easy Peazy.
X2
Easiest app I have found yet.
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Testing photos 1 2 1 2....do you copy?!
(https://storage04.dropshots.com/photos7000/photos/1423388/20171226/184722.jpg)
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Damn that look good.
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Pretty bird.
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A little this and that to open 2018.
(https://storage04.dropshots.com/photos7000/photos/1423388/20180102/103130.jpg)
Sous Vide then smoked brisket. Can you tell?
(https://storage04.dropshots.com/photos7000/photos/1423388/20180102/103902.jpg)
(https://storage04.dropshots.com/photos7000/photos/1423388/20180102/103127.jpg)
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That brisket is just spot on.
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HEEEEEEEEEE HAAAAAAAAW!!!
(https://storage04.dropshots.com/photos7000/photos/1423388/20180114/184515.jpg)
(https://storage04.dropshots.com/photos7000/photos/1423388/20180114/185806.jpg)
(https://storage04.dropshots.com/photos7000/photos/1423388/20180114/185226.jpg)
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Now that is what I am talking about. Great looking bones.
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Accoutrements to superbowl. I hate both teams but I hate and despise the Patriots
(https://storage04.dropshots.com/photos7000/photos/1423388/20180204/221726.jpg)
(https://storage04.dropshots.com/photos7000/photos/1423388/20180204/222536.jpg)
(https://storage04.dropshots.com/photos7000/photos/1423388/20180204/221716.jpg)
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I've got to quit reading this thread, otherwise I'm going to end up with a KBQ.
That all looks fantastic
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The food and presentation looks beautiful.
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It is not just the tool..it is the person running it. Biggs can COOK!
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It is not just the tool..it is the person running it. Biggs can COOK!
Yes he sure can. :)
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"Saladize" ya leftover smoked beef.
I smoke a bunch of meats and vacuum seal portions. When it's time to feed, I reheat Sous Vide. Tastes fresh off the smoker
(https://storage04.dropshots.com/photos7000/photos/1423388/20180206/202252.jpg)
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perfect meat to green ratio :)
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Nailed it! Super succulent :thumbup:
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The KBQ has been outstanding smoker. I just used a product called "FAB B" on a whole brisket, it works wonders. Not affiliated.
D