TESTIMONIALS

I was very impressed by this amazing technology - it has great possibilities. The design is straightforward, and it uses real logs like a stickburner.  But proof is in the pudding, and the product was awesome. I could've eaten the whole thing.

My wife is a gourmet French chef and all our friends and family used to love to come to our house to eat her cooking - no more.  They now make sure I am cooking ribs or pork butts on my Karubecue.  The meats from the smoker are so tender and tasty that they are fought over.  I'd be tired of cooking if it wasn't so much fun to use the Karubecue.

The Karubecue is the BBQ of choice in my household.  I do ribs once a month for my 4 kids and they know it's rib day when the Karubecue gets fired up.  We live in Washington state so the fuel of choice is applewood; the clean creosote-free taste of BBQ'd pork ribs is truly to die for.

I waited quite a while for my Karubecue - it was worth it.  I have cooked on kettles, gassers and an offset.  While I've had some success with each of these, there were inconsistencies I could not always overcome.  Even with gauges, thermometers and the most attention I could afford, they were demanding of time and unforgiving on results.

We got our pit in October of 2008 and by December I had cooked a brisket, pork butts (up to 4 at a time) chickens, ribs and even a turkey.  By my second cook I was no longer watching the thermometers I had in place.  The pit's only demand is to keep the firebox loaded.  My longest run was 14+ hours for 4 butts and they were succulent.  The Karubecue now has center stage on my patio.

... our favorite is smoked ribeye.  We often smoke for guests, and my friends all think I am a culinary genius ... little do they know the Karubecue is the sole reason I can make those amazing steaks.  I have very little cooking talent, but the Karubecue makes it easy.  Thanks for making the smoker that makes me look like I know what I'm doing!

The Karubecue has been a rib machine since I purchased it last summer.  We have thoroughly enjoyed everything we have smoked on it including our Thanksgiving turkey.  I plan on using it for competition in the Bixby BBQ and Art of BBQ in Tulsa this year and expect great results.

Just a quick note to say thanks for a great smoker.  I've had my pit for over a year now and fire it up at least once a month.  As a BBQ novice, my wife thought I was crazy when I first purchased it.  She was sold after my first cook!  We load it up everytime we cook and vacuum bag and freeze the extra meat.  Given our busy lives, it makes for a quick and easy meal in the weeks between cooks.

The technology makes it easy for beginners to smoke better than most restaurants.  Temp control requires minimal effort other than keeping a good bed of coals in the firebox.  The Karubecue takes care of the rest.  The portability is very nice as well.  We take it to the lake and to family gatherings.  Everyone loves the authentic "clean" smoke flavor - even those who normally won't eat smoked meats.  There's a difference and you can taste it!

We've smoked almost everything imaginable on our Karubecue from ribeye steaks, briskets, pork loins, pork ribs, pork roasts, chickens, turkeys and recently salmon.  It has all been wonderful.  Many thanks!

The Karubecue guarantees that I get great tasting Q every time.  No stress.  No bad surprises.

The Karubecue has made me look like I know what I'm doing when it comes to smoking. You can count on clean smoke and great tasting meat when the Karubecue is on your side.

A couple of good friends and I do fundraisers that run up to 1,000 pounds through a couple of big offsets, taking the better part of 3 days.  Last year we decided we needed a better pit - less tending, more reliability, and larger capacity were some of our criteria.

We asked Bill if he could reproduce the results of his backyard pit in a larger unit.  His final result [the X-400] is quite impressive.  A Karubecue engine was mounted on a tandem trailer and fitted to a refurbished rotisserie cookbox.  After removing plumbing and wiring, Bill fitted up fans and controls to make it into a most amazing smoker.

After several test runs, we finally got a big opportunity.  We ran back-to-back brisket loads of 380 pounds, a 365 pound run of boneless butts, another run of bone-in butts, and a half-load of 30 chickens.  Everything came out very well.  The group that received this product wants to increase their order quantities and varieties next time.