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Please help me decide on new cooker
jjdbike
Posts: 100
Hey everyone,
I'm in the market to replace my generic large BGE (copy). The three in contention, in descending order, include KBQ, insulated gravity fed, or larger better quality Kamado style cooker.
This would be a dedicated smoker. If I want to grill I'll add a weber kettle. I'd love to be able to achieve that sweet, clean, clear blue smoke produced only by using wood only. I don't think I'm willing to take on the challenge or work of an offset at this late date in life. I also think one that's a practical and manageable size has a relatively large foot print. I'm moving to coastal SoCal so space will be at a premium.
The KBQ is a pure stick burner and quite an interesting engineering design. I really need to hear more 1st hand experience from users. I love that it can produce such clean wood smoke. I'm getting old and have a bad back. I don't love how low to the ground it is and wonder if there is a safe way to raise it up off the ground. I want to hear how it does on brisket and butt and what kind of bark it produces. Again, moving to costal SoCal so having enough space to safely burn an open wood fire might be anywhere from a challenge to prohibitive. I also want to hear about cleaning and maintenance. While SoCal doesn't get much weather (its a desert) I don't love the fact you can't use it in the rain.
I've heard that a gravity fed is the closest one can get to pure wood, w/ chunks under burning charcoal. I'd want some advice on which unit. I can not spend over $2000 so a custom is out of the question.
I've learned to use a Kamado style as it's been my one & only outdoor cooker for going on 10 years now. I've heard that the larger size, deeper units do a better job as their "inefficiency" increases its ability to create cleaner smoke. Also, gotta love the versatility. Downfall, at best, it's still pretty far from that magic clean blue smoke of wood only fire.
I appreciate any and all input. Thanks in advance!
JD
I'm in the market to replace my generic large BGE (copy). The three in contention, in descending order, include KBQ, insulated gravity fed, or larger better quality Kamado style cooker.
This would be a dedicated smoker. If I want to grill I'll add a weber kettle. I'd love to be able to achieve that sweet, clean, clear blue smoke produced only by using wood only. I don't think I'm willing to take on the challenge or work of an offset at this late date in life. I also think one that's a practical and manageable size has a relatively large foot print. I'm moving to coastal SoCal so space will be at a premium.
The KBQ is a pure stick burner and quite an interesting engineering design. I really need to hear more 1st hand experience from users. I love that it can produce such clean wood smoke. I'm getting old and have a bad back. I don't love how low to the ground it is and wonder if there is a safe way to raise it up off the ground. I want to hear how it does on brisket and butt and what kind of bark it produces. Again, moving to costal SoCal so having enough space to safely burn an open wood fire might be anywhere from a challenge to prohibitive. I also want to hear about cleaning and maintenance. While SoCal doesn't get much weather (its a desert) I don't love the fact you can't use it in the rain.
I've heard that a gravity fed is the closest one can get to pure wood, w/ chunks under burning charcoal. I'd want some advice on which unit. I can not spend over $2000 so a custom is out of the question.
I've learned to use a Kamado style as it's been my one & only outdoor cooker for going on 10 years now. I've heard that the larger size, deeper units do a better job as their "inefficiency" increases its ability to create cleaner smoke. Also, gotta love the versatility. Downfall, at best, it's still pretty far from that magic clean blue smoke of wood only fire.
I appreciate any and all input. Thanks in advance!
JD
Comments
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Based upon budget, I would get a larger Kamado cooker, don’t waste money on cheap gravity feed IE master built , KBQ sounds ideal for you but you’d have to be patient to find one at that cost, but they are out there …occasionally you’ll see a dummy insulated gravity , but not often …after cooking on everything but the KBQ , stick with Kamado unless you find the KBQ in your ramge
im in Central Ca so I’ll keep my eyes open for youVisalia, Ca @lkapigian -
You should get a pellet pooper.jjdbike said:
...This would be a dedicated smoker....I'd love to be able to achieve that sweet, clean, clear blue smoke produced only by using wood only...I can not spend over $2000 so a custom is out of the question.Clinton, Iowa -
I don't have any experience with gravity fed cookers, but I'm sure more folks will chime in.
The kbq is an awesome smoker in terms of design, footprint, capacity, flavor. And, its within your budget ($1700 + tax + shipping). Keep in mind though, that it needs to be fed sticks about every 30ish mins, and you'll have to cut the sticks down to the size of the firebox.
You could probably raise it up several inches, but not that much higher, because you need to access the firebox up top. Also, raising it up higher could allow the door to fall lower when open (but that's easily fixed).
I've been very happy with the KBQ, as have many others here. Nothing quite beats the flavor of wood smoked 'cue. Having said that, the versatility of a kamado cooker is its strong suit. It can easily handle cold smoking, hot smoking, grilling, wok cooks, nuclear pizza cooks. If you're going to have one cooker, a kamado is a strong contender.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
im too spoiled with the egg but dont see better quality cooks with a better quality kamado, they all cook about the same. i do wish the made these a bit taller though for easier direct type setups. if i were to add something it would be more an open pit style, i like the look of these but they are way too priceysomeone posted this setup a few weeks back
fukahwee maineyou can lead a fish to water but you can not make him drink it -
If a kamado style cooker is still in consideration, you may want to give the Weber Summit series a look:
https://www.weber.com/US/en/grills/charcoal-grills/summit-kamado/
There are a few here who have them and always have positive comments. FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Do you have the time to babysit a stick burner? The KBQ is a neat little compact stick burner but don't let it fool you that it's less work. You will still need to feed it sticks every +/- 35 minutes. It's not necessary a set it and forget type of smoker. The KBQ does take some of the guess work out of your traditional stick burner. Bending over or kneeling to use it isn't the most ideal. You can place in up on a table so you don't have to break your back using it. HeavyG on the forum has his on a stainless table which makes perfect sense.
Maintenance on the KBQ is fairly simple. Keeping it under a cover and storing the motor/fan indoors out of the elements will keep your smoker happy. Cleaning the KBQ isn't bad but it's not Kamado easy. I found oven cleaner, magic eraser, and a pressure washer make easy work but it can be little time consuming. It's not a deal breaker but it does take a little elbow grease. It does help that it's stainless and will clean up like new. I wouldn't worry too much about the rain. You can always throw up a pop up canopy. There's ways to work around it.
The KBQ might be the best bang for your in your price range. A used third owner KBQ just sold for almost 1K on the BBQ Brethren a few days ago. So you should get a fair portion of your money back if you were to sell it in the future.
I'm not sure where you're located but it might be worth looking over what you have available on Craigslist/Marketplace. You never know what might pop up used."The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
WeberWho said:Do you have the time to babysit a stick burner? The KBQ is a neat little compact stick burner but don't let it fool you that it's less work. You will still need to feed it sticks every +/- 35 minutes. It's not necessary a set it and forget type of smoker. The KBQ does take some of the guess work out of your traditional stick burner. Bending over or kneeling to use it isn't the most ideal. You can place in up on a table so you don't have to break your back using it. HeavyG on the forum has his on a stainless table which makes perfect sense.
Maintenance on the KBQ is fairly simple. Keeping it under a cover and storing the motor/fan indoors out of the elements will keep your smoker happy. Cleaning the KBQ isn't bad but it's not Kamado easy. I found oven cleaner, magic eraser, and a pressure washer make easy work but it can be little time consuming. It's not a deal breaker but it does take a little elbow grease. It does help that it's stainless and will clean up like new. I wouldn't worry too much about the rain. You can always throw up a pop up canopy. There's ways to work around it.
The KBQ might be the best bang for your in your price range. A used third owner KBQ just sold for almost 1K on the BBQ Brethren a few days ago. So you should get a fair portion of your money back if you were to sell it in the future.
I'm not sure where you're located but it might be worth looking over what you have available on Craigslist/Marketplace. You never know what might pop up used.
this would ruin my entire weekend, it almost sounds like a job
fukahwee maineyou can lead a fish to water but you can not make him drink it -
I agree with @caliking the KBQ is a wonderful smoker. I have produced the best ribs ever on it. It does require a good source of wood cut to a specific size and feeding it every 30 minutes or so. I cooked pork butts on it once, they came out really good but they required all day of constant tending. It does burn a lot of wood. I also had a stick burner for a short time. It was a lot of work and required constant babysitting, much more difficult to operate than the KBQ. My favorite for briskets and butts is my gravity fed unit. It has an excellent smoke profile and runs on a controller for 12 hours without any intervention. I have owned an Assassin gravity unit and am currently running a Rockin W. Both cook extremely well I moved up to the Rockin W for more space. They are all rather heavy and pricey unless you can find a used one. An XL kamado style unit would probably meet your needs at the best price point.
Southeast Louisiana
3 Larges, Rockin W Smokers Gravity Fed Unit, KBQ, Shirley Fabrication 24 x 36, Teppanyaki Stainless Griddle -
fishlessman said:WeberWho said:Do you have the time to babysit a stick burner? The KBQ is a neat little compact stick burner but don't let it fool you that it's less work. You will still need to feed it sticks every +/- 35 minutes. It's not necessary a set it and forget type of smoker. The KBQ does take some of the guess work out of your traditional stick burner. Bending over or kneeling to use it isn't the most ideal. You can place in up on a table so you don't have to break your back using it. HeavyG on the forum has his on a stainless table which makes perfect sense.
Maintenance on the KBQ is fairly simple. Keeping it under a cover and storing the motor/fan indoors out of the elements will keep your smoker happy. Cleaning the KBQ isn't bad but it's not Kamado easy. I found oven cleaner, magic eraser, and a pressure washer make easy work but it can be little time consuming. It's not a deal breaker but it does take a little elbow grease. It does help that it's stainless and will clean up like new. I wouldn't worry too much about the rain. You can always throw up a pop up canopy. There's ways to work around it.
The KBQ might be the best bang for your in your price range. A used third owner KBQ just sold for almost 1K on the BBQ Brethren a few days ago. So you should get a fair portion of your money back if you were to sell it in the future.
I'm not sure where you're located but it might be worth looking over what you have available on Craigslist/Marketplace. You never know what might pop up used.
this would ruin my entire weekend, it almost sounds like a job
It depends on what you cook. For some reason people think you only cook ribs, brisket, and pork shoulders in these type of smokers. While those might be the most popular, you can use these smokers for everyday basic meals. They don't need to take all weekend. Chicken is awesome off the KBQ. The KBQ doesn't need to be cleaned after every cook. You can go multiple cooks or until you get grossed out. I just find it easier to clean the more frequently you do it.
I might sound like a broken record but you start to appreciate how easy and basic the BGE is the more hands on you become with your other smokers. You have to enjoy tending/stoking a fire. I really do enjoy using my offset. Most people look at it as a job. I find it relaxing and enjoyable when I have the time. It's almost becomes a craft. You're become part of the cook. Others like to start their grill/smoker and walk away. The simplicity of the BGE can be a good thing. It's nice to have a few different options if you're into Q."The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
@WeberWho Please tell me more about your KBQ chicken process. I tried it a couple of times but kept going back to the egg raised high in the dome @ 400-425. Moist with crisp skin.Southeast Louisiana
3 Larges, Rockin W Smokers Gravity Fed Unit, KBQ, Shirley Fabrication 24 x 36, Teppanyaki Stainless Griddle -
WeberWho said:fishlessman said:WeberWho said:Do you have the time to babysit a stick burner? The KBQ is a neat little compact stick burner but don't let it fool you that it's less work. You will still need to feed it sticks every +/- 35 minutes. It's not necessary a set it and forget type of smoker. The KBQ does take some of the guess work out of your traditional stick burner. Bending over or kneeling to use it isn't the most ideal. You can place in up on a table so you don't have to break your back using it. HeavyG on the forum has his on a stainless table which makes perfect sense.
Maintenance on the KBQ is fairly simple. Keeping it under a cover and storing the motor/fan indoors out of the elements will keep your smoker happy. Cleaning the KBQ isn't bad but it's not Kamado easy. I found oven cleaner, magic eraser, and a pressure washer make easy work but it can be little time consuming. It's not a deal breaker but it does take a little elbow grease. It does help that it's stainless and will clean up like new. I wouldn't worry too much about the rain. You can always throw up a pop up canopy. There's ways to work around it.
The KBQ might be the best bang for your in your price range. A used third owner KBQ just sold for almost 1K on the BBQ Brethren a few days ago. So you should get a fair portion of your money back if you were to sell it in the future.
I'm not sure where you're located but it might be worth looking over what you have available on Craigslist/Marketplace. You never know what might pop up used.
this would ruin my entire weekend, it almost sounds like a job
It depends on what you cook. For some reason people think you only cook ribs, brisket, and pork shoulders in these type of smokers. While those might be the most popular, you can use these smokers for everyday basic meals. They don't need to take all weekend. Chicken is awesome off the KBQ. The KBQ doesn't need to be cleaned after every cook. You can go multiple cooks or until you get grossed out. I just find it easier to clean the more frequently you do it.
I might sound like a broken record but you start to appreciate how easy and basic the BGE is the more hands on you become with your other smokers. You have to enjoy tending/stoking a fire. I really do enjoy using my offset. Most people look at it as a job. I find it relaxing and enjoyable when I have the time. It's almost becomes a craft. You're become part of the cook. Others like to start their grill/smoker and walk away. The simplicity of the BGE can be a good thing. It's nice to have a few different options if you're into Q.
the hardest thing about cooking with the egg is pulling that string clean off the lump bag in one pull. my routine has gotten pretty laid back with the egg. light it at 7 pm on a friday, toss meat in by 11. wake up at 4 am, check egg and start the boat motor, and dream about a pulled pork sandwich while out fishing. i will say i like chicken off a kettle verse a kamado though, atleast the cook doesnt take all day
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Money_Hillbilly said:@WeberWho Please tell me more about your KBQ chicken process. I tried it a couple of times but kept going back to the egg raised high in the dome @ 400-425. Moist with crisp skin.
I'm the wrong guy to ask for chicken skin perfection. I don't care for it so it usually comes off. If you're worried about the crisp skin you can cheat with cornstarch and air drying them in the fridge the day prior. That way it will help crisp up your skin a little before hitting the KBQ while getting that smoke profile you're after.
"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Money_Hillbilly said:@WeberWho Please tell me more about your KBQ chicken process. I tried it a couple of times but kept going back to the egg raised high in the dome @ 400-425. Moist with crisp skin.
cant help with the kbq, but start the chicken skin side down and dont flip til the skin is crispy, the fat pockets in the skin and fries it this way. it is possible to put the chicken on the grill NOT skin side up and wait for it to crisp but it seems impossible for some to actually do that. its the only way to get the skin away from the moist chicken meat so that it will crisp
fukahwee maineyou can lead a fish to water but you can not make him drink it -
@WeberWho captures the pull of a stick burner right here:
"You have to enjoy tending/stoking a fire. I really do enjoy using my offset. Most people look at it as a job. I find it relaxing and enjoyable when I have the time. It's almost becomes a craft."
The challenge of cooking on a stick burner was one I wanted to take on and am glad I did.
It all depends on what your priorities are.
Wherever you land as Leroy Robert "Satchel" Paige said, "Don't look back, somethin' might be gainin' on ya."
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Excuse me for a dumb answer, BUT having heard things about some weird CA laws then you might want to check to see what isn't permitted where you are moving to. Be a shame to buy something only to find out you will be fined if you fire it up!
-
When I was looking for a larger smoker I considered everything from a stick burner to high end pellet grills and in the end I just got another BGE—an XL. I have not been disappointed. Sounds like it would be perfect for you.XL BGE, Large BGE, Small BGE, Weber Summit NGMemphis
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Yes,RRP said:Excuse me for a dumb answer, BUT having heard things about some weird CA laws then you might want to check to see what isn't permitted where you are moving to. Be a shame to buy something only to find out you will be fined if you fire it up!
Good point.Thanks,
JD -
lousubcap said:@WeberWho captures the pull of a stick burner right here:
"You have to enjoy tending/stoking a fire. I really do enjoy using my offset. Most people look at it as a job. I find it relaxing and enjoyable when I have the time. It's almost becomes a craft."
The challenge of cooking on a stick burner was one I wanted to take on and am glad I did.
It all depends on what your priorities are.
Wherever you land as Leroy Robert "Satchel" Paige said, "Don't look back, somethin' might be gainin' on ya."
Its either therapeutic or not, personal afflictions vary. For me, the primal instinct connection is one reason I have barbacoa attractions. Therapeutic for me.
Always act so that you can tell the truth about how you act.
-
Thanks again.RRP said:Excuse me for a dumb answer, BUT having heard things about some weird CA laws then you might want to check to see what isn't permitted where you are moving to. Be a shame to buy something only to find out you will be fined if you fire it up!
I looked into it and you’re correct, weird laws. Fuel - fire source must be under three feet wide & two feet tall. All cookers in contention fit into this so I’m good…. for now anyway.
JD -
I've never had a KBQ, but have had offset horizontal and drum smoker. I like my XL BGE 100 times better than those. Plus, if you get a BGE no need for the kettle.
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expensive chicken thighs, cut the knuckle bone off and remove the skin..Money_Hillbilly said:@WeberWho Please tell me more about your KBQ chicken process. I tried it a couple of times but kept going back to the egg raised high in the dome @ 400-425. Moist with crisp skin.
with a sharp knife scrape the fat off the underside of the skin until see through, then brush with SALTED butter to the underside
carefully fold the skin back onto the chicken thigh
never used a KBQ but find the highest temp location and monitor until the you see the skin start to tan..Have:
XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
Had:
LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby
Fat Willies BBQ
Ola, Ga -
Did you get your imaginary lot improvements done?billt01 said:
expensive chicken thighs, cut the knuckle bone off and remove the skin..Money_Hillbilly said:@WeberWho Please tell me more about your KBQ chicken process. I tried it a couple of times but kept going back to the egg raised high in the dome @ 400-425. Moist with crisp skin.
with a sharp knife scrape the fat off the underside of the skin until see through, then brush with SALTED butter to the underside
carefully fold the skin back onto the chicken thigh
never used a KBQ but find the highest temp location and monitor until the you see the skin start to tan..
South of Columbus, Ohio. -
not to hijack..alaskanassasin said:
Did you get your imaginary lot improvements done?billt01 said:
expensive chicken thighs, cut the knuckle bone off and remove the skin..Money_Hillbilly said:@WeberWho Please tell me more about your KBQ chicken process. I tried it a couple of times but kept going back to the egg raised high in the dome @ 400-425. Moist with crisp skin.
with a sharp knife scrape the fat off the underside of the skin until see through, then brush with SALTED butter to the underside
carefully fold the skin back onto the chicken thigh
never used a KBQ but find the highest temp location and monitor until the you see the skin start to tan..
land clearing still in progress, between equipment failures and people not wanting to work..
we are in week 10 of a 6 week project.. still have 3 to 4 more weeks..
i got tired of pushing out my scheduled contractors so now I have to work on their schedule..which makes this even more fun..
it is what it is..
I did get it registered as a farm and I am finding that government agencies will actually give you a stipend to actually leave some of your land "wetlands" or "habitat"
we only cleared 12 acres of pasture which we will have a few head of cattle and a few hundred fruit trees leaving 28 acres natural.
thanks for asking..Have:
XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
Had:
LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby
Fat Willies BBQ
Ola, Ga -
billt01 said:
not to hijack..alaskanassasin said:
Did you get your imaginary lot improvements done?billt01 said:
expensive chicken thighs, cut the knuckle bone off and remove the skin..Money_Hillbilly said:@WeberWho Please tell me more about your KBQ chicken process. I tried it a couple of times but kept going back to the egg raised high in the dome @ 400-425. Moist with crisp skin.
with a sharp knife scrape the fat off the underside of the skin until see through, then brush with SALTED butter to the underside
carefully fold the skin back onto the chicken thigh
never used a KBQ but find the highest temp location and monitor until the you see the skin start to tan..
land clearing still in progress, between equipment failures and people not wanting to work..
we are in week 10 of a 6 week project.. still have 3 to 4 more weeks..
i got tired of pushing out my scheduled contractors so now I have to work on their schedule..which makes this even more fun..
it is what it is..
I did get it registered as a farm and I am finding that government agencies will actually give you a stipend to actually leave some of your land "wetlands" or "habitat"
we only cleared 12 acres of pasture which we will have a few head of cattle and a few hundred fruit trees leaving 28 acres natural.
thanks for asking..
Congratulations, all I can say is enjoy the journey, as hard as that might be. I would be all over your contractors butt to make sure they have doors, windows, shingles, everything on hand or on order. Good luck, keep us posted.
South of Columbus, Ohio. -
I now have it figured out. Rockwood uses an ISO-401 stitch, which is two strings stitched together. Most of the You-Tube videos show ISO-101 stitch made with only one string.fishlessman said:WeberWho said:fishlessman said:WeberWho said:Do you have the time to babysit a stick burner? The KBQ is a neat little compact stick burner but don't let it fool you that it's less work. You will still need to feed it sticks every +/- 35 minutes. It's not necessary a set it and forget type of smoker. The KBQ does take some of the guess work out of your traditional stick burner. Bending over or kneeling to use it isn't the most ideal. You can place in up on a table so you don't have to break your back using it. HeavyG on the forum has his on a stainless table which makes perfect sense.
Maintenance on the KBQ is fairly simple. Keeping it under a cover and storing the motor/fan indoors out of the elements will keep your smoker happy. Cleaning the KBQ isn't bad but it's not Kamado easy. I found oven cleaner, magic eraser, and a pressure washer make easy work but it can be little time consuming. It's not a deal breaker but it does take a little elbow grease. It does help that it's stainless and will clean up like new. I wouldn't worry too much about the rain. You can always throw up a pop up canopy. There's ways to work around it.
The KBQ might be the best bang for your in your price range. A used third owner KBQ just sold for almost 1K on the BBQ Brethren a few days ago. So you should get a fair portion of your money back if you were to sell it in the future.
I'm not sure where you're located but it might be worth looking over what you have available on Craigslist/Marketplace. You never know what might pop up used.
this would ruin my entire weekend, it almost sounds like a job
It depends on what you cook. For some reason people think you only cook ribs, brisket, and pork shoulders in these type of smokers. While those might be the most popular, you can use these smokers for everyday basic meals. They don't need to take all weekend. Chicken is awesome off the KBQ. The KBQ doesn't need to be cleaned after every cook. You can go multiple cooks or until you get grossed out. I just find it easier to clean the more frequently you do it.
I might sound like a broken record but you start to appreciate how easy and basic the BGE is the more hands on you become with your other smokers. You have to enjoy tending/stoking a fire. I really do enjoy using my offset. Most people look at it as a job. I find it relaxing and enjoyable when I have the time. It's almost becomes a craft. You're become part of the cook. Others like to start their grill/smoker and walk away. The simplicity of the BGE can be a good thing. It's nice to have a few different options if you're into Q.
the hardest thing about cooking with the egg is pulling that string clean off the lump bag in one pull.
Once I figured out that there were actually two strings, it made my decision to use a utility knife much easier.
Clinton, Iowa -
Wow, rabbit hole encountered.Langner91 said:
I now have it figured out. Rockwood uses an ISO-401 stitch, which is two strings stitched together. Most of the You-Tube videos show ISO-101 stitch made with only one string.fishlessman said:WeberWho said:fishlessman said:WeberWho said:Do you have the time to babysit a stick burner? The KBQ is a neat little compact stick burner but don't let it fool you that it's less work. You will still need to feed it sticks every +/- 35 minutes. It's not necessary a set it and forget type of smoker. The KBQ does take some of the guess work out of your traditional stick burner. Bending over or kneeling to use it isn't the most ideal. You can place in up on a table so you don't have to break your back using it. HeavyG on the forum has his on a stainless table which makes perfect sense.
Maintenance on the KBQ is fairly simple. Keeping it under a cover and storing the motor/fan indoors out of the elements will keep your smoker happy. Cleaning the KBQ isn't bad but it's not Kamado easy. I found oven cleaner, magic eraser, and a pressure washer make easy work but it can be little time consuming. It's not a deal breaker but it does take a little elbow grease. It does help that it's stainless and will clean up like new. I wouldn't worry too much about the rain. You can always throw up a pop up canopy. There's ways to work around it.
The KBQ might be the best bang for your in your price range. A used third owner KBQ just sold for almost 1K on the BBQ Brethren a few days ago. So you should get a fair portion of your money back if you were to sell it in the future.
I'm not sure where you're located but it might be worth looking over what you have available on Craigslist/Marketplace. You never know what might pop up used.
this would ruin my entire weekend, it almost sounds like a job
It depends on what you cook. For some reason people think you only cook ribs, brisket, and pork shoulders in these type of smokers. While those might be the most popular, you can use these smokers for everyday basic meals. They don't need to take all weekend. Chicken is awesome off the KBQ. The KBQ doesn't need to be cleaned after every cook. You can go multiple cooks or until you get grossed out. I just find it easier to clean the more frequently you do it.
I might sound like a broken record but you start to appreciate how easy and basic the BGE is the more hands on you become with your other smokers. You have to enjoy tending/stoking a fire. I really do enjoy using my offset. Most people look at it as a job. I find it relaxing and enjoyable when I have the time. It's almost becomes a craft. You're become part of the cook. Others like to start their grill/smoker and walk away. The simplicity of the BGE can be a good thing. It's nice to have a few different options if you're into Q.
the hardest thing about cooking with the egg is pulling that string clean off the lump bag in one pull.
Once I figured out that there were actually two strings, it made my decision to use a utility knife much easier.
Don't tell your problems to people. 80% of people don't care and 20% are glad you have them.
-
I actually laughed out loud..Ozzie_Isaac said:
Wow, rabbit hole encountered.Langner91 said:
I now have it figured out. Rockwood uses an ISO-401 stitch, which is two strings stitched together. Most of the You-Tube videos show ISO-101 stitch made with only one string.fishlessman said:WeberWho said:fishlessman said:WeberWho said:Do you have the time to babysit a stick burner? The KBQ is a neat little compact stick burner but don't let it fool you that it's less work. You will still need to feed it sticks every +/- 35 minutes. It's not necessary a set it and forget type of smoker. The KBQ does take some of the guess work out of your traditional stick burner. Bending over or kneeling to use it isn't the most ideal. You can place in up on a table so you don't have to break your back using it. HeavyG on the forum has his on a stainless table which makes perfect sense.
Maintenance on the KBQ is fairly simple. Keeping it under a cover and storing the motor/fan indoors out of the elements will keep your smoker happy. Cleaning the KBQ isn't bad but it's not Kamado easy. I found oven cleaner, magic eraser, and a pressure washer make easy work but it can be little time consuming. It's not a deal breaker but it does take a little elbow grease. It does help that it's stainless and will clean up like new. I wouldn't worry too much about the rain. You can always throw up a pop up canopy. There's ways to work around it.
The KBQ might be the best bang for your in your price range. A used third owner KBQ just sold for almost 1K on the BBQ Brethren a few days ago. So you should get a fair portion of your money back if you were to sell it in the future.
I'm not sure where you're located but it might be worth looking over what you have available on Craigslist/Marketplace. You never know what might pop up used.
this would ruin my entire weekend, it almost sounds like a job
It depends on what you cook. For some reason people think you only cook ribs, brisket, and pork shoulders in these type of smokers. While those might be the most popular, you can use these smokers for everyday basic meals. They don't need to take all weekend. Chicken is awesome off the KBQ. The KBQ doesn't need to be cleaned after every cook. You can go multiple cooks or until you get grossed out. I just find it easier to clean the more frequently you do it.
I might sound like a broken record but you start to appreciate how easy and basic the BGE is the more hands on you become with your other smokers. You have to enjoy tending/stoking a fire. I really do enjoy using my offset. Most people look at it as a job. I find it relaxing and enjoyable when I have the time. It's almost becomes a craft. You're become part of the cook. Others like to start their grill/smoker and walk away. The simplicity of the BGE can be a good thing. It's nice to have a few different options if you're into Q.
the hardest thing about cooking with the egg is pulling that string clean off the lump bag in one pull.
Once I figured out that there were actually two strings, it made my decision to use a utility knife much easier.
someone looked at a bag of charcoal and said "what kind of stitch is that"
+1 on the utility knife
Have:
XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
Had:
LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby
Fat Willies BBQ
Ola, Ga -
not sure what it is with the string, 3 out of 4 bags pull clean for me, its that aggravating 4th bag that gets destroyed with the fireplace ash shovel on my deck. i could use my pocket knife but its more gratifying hitting it with the shovel
fukahwee maineyou can lead a fish to water but you can not make him drink it -
No pics so it didn't happen but I just clean string pulled a bag of Rockwood. Made my day!Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
-
@billt01 you should sow wheat in your back 20 ;-)South of Columbus, Ohio.
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