Precision Temperature Control For

Ko-BQue

Precision Temperature Control for:

Water Ovens

Meat Tenderizing

Smoker Control

“Sous Vide” Cooking

Ko-BQue Cooking System

The Ko-BQue System

Slow cooking for long periods at low temperatures has delighted cooks and their families for decades. Smoking meats for long periods at low temperature has long been used to prepare and preserve meats. Natural enzymes in meats and vegetables, if taken to just the right temperature and given enough time will greatly improve the flavor and texture of food.

Cultures around the world have used smoke to preserve fishs and meat. Perhaps the most famous "smokers of meat" were the Caribbean natives who smoked it for long periods on a rack over a smoky fire, a setup they called "barbacoa" – a barbecue.

A similar method of cooking appeared in the mid-1970’s, invented by Georges Pralus of Roanne, France. He vacuum packed meat and cooked it at low temperatures in a water bath, the “Sous Vide” or “under vacuum” method. When cooking food this way, the changes are very similar to smoking meats, but the meat keeps its original appearance, remains moist and still achieves the texture and flavor changes seen with long periods of dry smoking. Most gourmet restaurants use this “sous vide” method to improve the quality of their meals. The famous French Laundry restaurant prepares their brisket in a water bath for 48 hours at 147 degrees – it is a world famous dish. One can say they smoke their brisket but without the smoke.

Ko-BQue Slow Cooking System puts a circulating hot water bath and precise temperature control in your kitchen. You can prepare meat as tender and flavorful as the famous Kobe Beef and French Laundry for a fraction of the cost.

The Basics of Slow Low Temperature Cooking

(For the complete references and technical, biological and mathmatical aspects of sous vide cooking see or purchase Douglas Baldwin’s book Sous Vide for the Home Cook)

Temperature control is important when cooking fish, meat and poultry, controlling a electric smoker, making yogurt, proofing dough, incubator for low temperature beer formation or sour dough yeast storage.

For example, cooking the steak on a grill at over 1,000°F (500°C) until the center reaches 120°F (50°C) will result in everything but the very center being overcooked. In a water oven, the steak is cooked in a 131°F (55°C) water bath for a couple of hours, and then seared. The result is a perfectly grilled medium-rare steak. A brisket cooked at 135°F for 72 hours is as tender as filet mignon.

The Ko-BQue circulating bath heats very uniformly with a temperature swing of less than 0.8°F. It is important that the pouches of food remain sealed and are completely submerged and can move freely in the water bath. Balast stones and a wire rack are provide to help keep pouches submerged.

Seasoning can be a little tricky when cooking in a water oven. Spices can be amplified. Carrots, onions, celery, and bell peppers will not soften or flavor the dish. Vegetables require much higher temperatures and must be cooked separately. Raw garlic can produce nasty flavors. Use powdered garlic. Olive oil is OK for short cooking times but it does not remain stable for longer cooking times can produce nasty flavors.

With tender cuts of meat, just get the center up to temperature and hold it there. The thicker the meat the longer the cooking time – twice as thick means four times the cooking time.

Rare / Medium-Rare / Medium
Meat / 125°F / (51.5°C) / 130°F / (54.5°C) / 140°F / (60°C)
Fish / 110°F / (43.5°C) / 120°F / (49°C) / 140°F / (60°C)

Temperatures corresponding to rare, medium-rare and medium in meat and fish.

Meat Heating Time from 41°F (5°C)

Thickness / 111°F / 121°F / 126°F / 131°F / 141°F
Mm / 44°C / 49.5°C / 52°C / 55°C / 60.5°C
5 / 2 / 2 / 2 / 2 / 2
10 / 7 / 8 / 8 / 8 / 8
15 / 17 / 17 / 17 / 18 / 18
20 / 30 / 30 / 31 / 31 / 32
25 / 46 / 47 / 48 / 48 / 49
30 / 1:06 / 1:08 / 1:09 / 1:09 / 1:11
35 / 1:30 / 1:32 / 1:33 / 1:34 / 1:36
40 / 1:57 / 2:00 / 2:02 / 2:03 / 2:06
45 / 2:28 / 2:32 / 2:34 / 2:35 / 2:38
50 / 3:02 / 3:07 / 3:10 / 3:12 / 3:16
55 / 3:40 / 3:46 / 3:49 / 3:51 / 3:56
60 / — / — / — / 4:35 / 4:41
65 / — / — / — / 5:23 / 5:30
70 / — / — / — / 6:15 / 6:23

Approximate cooking times (in HH:MM) for thawed meat to reach the temperature of the water bath.

Meat Heating Time from 0°F (–18°C)

Thickness / 111°F / 121°F / 126°F / 131°F / 141°F
Mm / 44°C / 49.5°C / 52°C / 55°C / 60.5°C
5 / 2 / 2 / 2 / 2 / 2
10 / 9 / 9 / 9 / 9 / 9
15 / 21 / 21 / 21 / 21 / 21
20 / 37 / 37 / 37 / 37 / 38
25 / 58 / 58 / 58 / 58 / 58
30 / 1:23 / 1:23 / 1:23 / 1:24 / 1:24
35 / 1:52 / 1:53 / 1:53 / 1:54 / 1:54
40 / 2:27 / 2:27 / 2:28 / 2:28 / 2:29
45 / 3:05 / 3:07 / 3:07 / 3:08 / 3:09
50 / 3:48 / 3:50 / 3:51 / 3:51 / 3:53
55 / 4:36 / 4:38 / 4:39 / 4:40 / 4:42
60 / — / — / — / 5:33 / 5:35
65 / — / — / — / 6:31 / 6:33
70 / — / — / — / 7:33 / 7:36

Approximate cooking times (in HH:MM) for frozen meat to reach the temperature of the water bath..5°C) above the desired core temperature of the meat.

If the prepared food is to be refridgerated or frozen it should be taken to pasteurization temperature for a minimum of time. If the food is not being pasteurized (as is the case with fish and rare meat), serve it within hours.

Meat Thickness / 131°F / 136°F / 141°F / 146°F
mm / 55°C / 57.5°C / 60.5°C / 63.5°C
5 / 1:17 / 42 / 21 / 10
10 / 1:21 / 46 / 25 / 15
15 / 1:28 / 53 / 32 / 22
20 / 1:37 / 1:02 / 41 / 31
25 / 1:49 / 1:14 / 53 / 41
30 / 2:03 / 1:29 / 1:06 / 54
35 / 2:20 / 1:45 / 1:21 / 1:07
40 / 2:40 / 2:03 / 1:38 / 1:23
45 / 3:01 / 2:23 / 1:56 / 1:39
50 / 3:24 / 2:45 / 2:16 / 1:57
55 / 3:49 / 3:08 / 2:37 / 2:16
60 / 4:16 / 3:33 / 2:59 / 2:36
65 / 4:44 / 3:59 / 3:23 / 2:58
70 / 5:14 / 4:26 / 3:48 / 3:21

Meat Pasteurization times (HH:MM)

Lean Fish / Fatty Fish
Thickness / 131°F / 136°F / 141°F / 131°F / 136°F / 141°F
mm / 55°C / 57.5°C / 60.5°C / 55°C / 57.5°C / 60.5°C
5 / 2:18 / 50 / 16 / 3:54 / 1:27 / 27
10 / 2:22 / 55 / 21 / 4:00 / 1:32 / 32
15 / 2:31 / 1:04 / 30 / 4:08 / 1:40 / 41
20 / 2:42 / 1:16 / 41 / 4:20 / 1:52 / 53
25 / 2:58 / 1:31 / 56 / 4:35 / 2:07 / 1:08
30 / 3:16 / 1:50 / 1:12 / 4:53 / 2:26 / 1:25
35 / 3:38 / 2:11 / 1:31 / 5:15 / 2:48 / 1:45
40 / 4:03 / 2:35 / 1:52 / 5:40 / 3:13 / 2:08
45 / 4:31 / 3:01 / 2:14 / 6:09 / 3:40 / 2:32
50 / 5:02 / 3:29 / 2:39 / 6:40 / 4:10 / 2:58
55 / 5:36 / 4:00 / 3:05 / 7:15 / 4:43 / 3:27
60 / 6:12 / 4:32 / 3:33 / 7:52 / 5:18 / 3:57
65 / 6:51 / 5:07 / 4:03 / 8:33 / 5:55 / 4:29
70 / 7:33 / 5:44 / 4:35 / 9:16 / 6:34 / 5:03

Fish Pasteurization Time from 41°F (5°C)

Thickness / 136°F / 141°F / 146°F / 151°F
mm / 57.5°C / 60.5°C / 63.5°C / 66°C
5 / 1:40 / 31 / 10 / 5
10 / 1:45 / 36 / 15 / 10
15 / 1:53 / 44 / 23 / 17
20 / 2:04 / 55 / 34 / 26
25 / 2:18 / 1:09 / 46 / 38
30 / 2:35 / 1:25 / 1:01 / 51
35 / 2:55 / 1:44 / 1:17 / 1:05
40 / 3:18 / 2:05 / 1:36 / 1:22
45 / 3:44 / 2:28 / 1:56 / 1:40
50 / 4:12 / 2:54 / 2:17 / 1:59
55 / 4:43 / 3:20 / 2:41 / 2:20
60 / 5:16 / 3:49 / 3:06 / 2:43
65 / 5:52 / 4:20 / 3:32 / 3:07
70 / 6:29 / 4:52 / 4:01 / 3:33

Poultry Pasteurization Time from 41°F (5°C)

For poultry when placed thawed in a 136°F/57.5°C to 151°F/66°C water bath.

Keep in mind that when you tenderize tough cuts of meat the tenderness of meat will increase from 122°F to 150°F (50°C to 65°C) but will decrease from 150 - 175°F (80°C).

Most fin and shellfish are best cooked medium (140°F/60°C) to medium-rare (120°F/49°C). The exceptions being arctic char and salmon which are best cooked medium-rare (120°F/49°C) to rare (110°F/43°C) and tuna which is best cooked rare (110°F/43.5°C) to very rare (100°F/38°C).

A water oven is a precise poach. Fish, shellfish, eggs, and skinless poultry appear appitizing and can be served without any additional preparation. Steaks and pork chops are not traditionally poached and usually are more appatizing when seared or sauced.

Very high temperatures are needed to brown meat, so a hot grill or skillet works perfectly. A butane and propane blowtorche produces a nice crust on beef and pork (Yes! Like crisping a brulee).

Mechanical tenderizing with a Jaccard has become quite common. A Jaccard is a set of thin blades that poke through the meat and cut some of the internal fibers in order to help tenderize the meat.

Brining is a useful method to allow food to absorb surrounding water – which, in a water oven means herbs and spices. It also keeps protein from coagulating (like on the surface of Salmon). Brining involves placing the meat in a 3 to 10% salt mixture (30 to 100 grams of salt per one liter of water) for a couple of hours, then rinsing and cooking as usual.

Using the Ko-BQue

The package includes the Ko-BQue controller, the temperature sensor/circulator cable, water transfer tubing, a wire rack, a tile weight and ballast stones.

Safety precautions:

1. Water is very heavy, so cook in an area where the can be managed efficiently and safely
2. High water temperatures can scald. Never turn on the circulator if it is not submerged in water
3. Use only GFI electrical outlets near water

The Ko-BQue Controller

1- ON/OFF Switch, Re-settable Fuse

2- The temperature display - The oven temperature is always on the display. To see the target temperature, press the ^ or V key once and the target temperature will flash on the screen. The target temperature can be changed by pressing the ^ or V key while the display is flashing. The display will flash for 8 seconds, when flashing stops the new target temperature is saved and the current oven temp is displayed.

3- OUT (AT) Lamp – (OUT) is on when the water is being heated. It will turn on and off while the target temperature is maintained. When blinking, Auto-Tuning (AT) is in progress.

4- (>) - Auto-Tune – Pressing this button for five seconds will put the computer into Auto-Tuning mode and the OUT (AT) lamp will blink. The Ko-BQue comes pre-tuned tuned for the 22-quart roaster. When tuning, the computer move water temperature up and down around the target temperature to see how the system behaves. This teaches the computer how to react to changes in temperature. The time it takes to Auto-Tune depends on the heating source. Low power heating sources can take a long time to tune.

5 – (V) Down temperature key

6 – (^) Up temperature key

7 - Set Button – Only used during programming.

8 - Alarm Lamp – activated when the oven is outside of operating range

On the back of the Ko-BQue you will find the temperature sensor/circulator socket (TC), the power socket and the heater device power socket.

Using The Ko-BQue

The Ko-BQue works best with a 22-quart roaster as a heat source, but any 120 volt crock-pot or hot plate will work.

Filling and Emptying the water oven:

Plug the power cable into the controller. Put the fill tube on the TC and put the TC in a sink full of water. Put the other end of the fill tube in the oven. Turn on the Ko-BQue and the TC will fill the roaster with water. Leave enough space for your food. Turn off the Ko-BQue and take the fill tube off the TC. Put the TC into the water oven. When your cooking is complete and the water reaches a comfortable handling temperature, reverse this process to empty the water oven.

The TC cable is thin, which allows the roaster lid to close almost completely.

Plug the roaster (or other heater) into the heater socket and turn the temperature of the roaster as high as it will go (the Ko-BQue will now control temperature control of the roaster), insert the waterproof TC plug into the round socket and hand tighten the connector.

Keep the TC submerged while it is powered

Switch on the Ko-BQue. After a brief delay the water in the oven will start circulating and the temperature controller will read the temperature of the water in the oven. The Ko-BQue will turn the roaster on and off to bring the water to the target temperature. It will keep the water at the target temperature within one half a degree.

Ko-BQue Kettle Heater

The optional Kettle Heater is a stainless steel, heavy duty, 1000-watt over the edge-heater that can be used to control a large volume of water (up to a 64 quart pot). It is ideal for vacuum-sealed briskets, roasts, or large batches of sealed food that can be pasteurized, frozen and quickly reheated for serving.

Ko-BQue to control an electric Smoker

Electric smokers typically have very poor temperature control. The Ko-BQue can take the smoker to a precise target temperature and keep it there. To use the Ko-BQue as a smoker controller, the circulator pump must be unplugged and taken off the TC head (never run the pump dry). Plug the smoker power cord into the heater socket. Place the controller head (pump removed) inside smoker and as near the top as possible. Turn on the Ko-BQue and set the temperature. There are a variety of smokers and they can be used in a variety of environments so the Ko-BQue should be Auto -Tuned for you smoker.

Auto tune

Ko-BQue can control any 120-volt heating source, but to get the best control the Ko-BQue must “Learn” the heater. To Auto tune, set the controller to the target temperature, then press the > button until the AT (Auto Tune) lamp flashes. When it stops flashing, the controller has programmed it self to control that heater.

Some Receipes

Ko-BQue Brisket

• Vaccum packed Beef Brisket seasonned to your taste

Place the vacuum packed brisket in a water oven large enough to allow the brisket to move freely in the water. The 22 quart roaster can handle one small trimmed vacuum packed brisket. For larger briskets with the full fat cap, use the Ko-BQue Kettle Heater and the pot from a turkey frier or other suitable kettle less than 20 gallons.

137°F (57°C) for 72 hours – yields the texture of rare prime rib

Or try the French Laundry (147°F (64°C) water bath for 48 hours) or Baldwin (176°F (80°C) for 24–36 hours) nare alternative methods

Get the grill hot and place the seasoned Ko-BQue brisket on the grill for a few minutes to sear the meat. Serve immediately. Store the left overs (if there are any) frozen or refrigerated at below 38°F (3.3°C).

Eye of Round

Eye of round cut into filet size round steaks about 1 ½ to 2 inches thick. Vacuum seal the steaks with a table spoon of butter and your favorite seasonings. Place the vacuum packed steaks in the water oven.

132°F (57°C) for 8 hours for a tender, rare filet

Get the grill hot and place the seasoned Ko-BQue steaks on the grill long enough to sear the outside of the meat to your taste. Serve immediately. Store frozen or refrigerated at below 38°F (3.3°C).

Poached Fish (by Douglas Baldwin)

• Fish Fillets (Cod, Snapper, Monkfish, Sea Bass, Mahi-Mahi, etc.)
• Salt and Pepper
• Garlic Powder (Optional)
• Olive Oil

Remove the skin from the fillets. Season the fillets with Kosher/sea salt, black pepper, and a little garlic powder. Then individually vacuum seal the fillets with 1–2 tablespoons of olive oil or butter.

After determining the thickness of the thickest fish fillet, cook the fillets in a 131°F (55°C) to 141°F (60.5°C) water bath for at least the times listed.

After removing the fillets from the water bath, the fish may either be served immediately (perhaps after quickly searing in a hot skillet with just smoking oil) or rapidly chilled in an ice water bath frozen.

Salmon (by Douglas Baldwin)

The skin should be removed before vacuum packaging and can be crisped and served as garnish.

Brining the salmon in a 10% salt water solution for 10 minutes proteins from coagulating on the surface.

• Olive Oil (Frozen)
• Salt and Pepper
• Garlic Powder (Optional)

Set the temperature of the water bath to 101°F (38.5°C) for very rare salmon, 116°F (47°C) for rare-mediumrare salmon, or 126°F (52°C) for medium-mediumrare salmon. Then prepare a 10% salt water solution (100 grams salt per 1 liter cold water).

For crisp salmon skin to contrast the very moist and tender texture of the salmon, remove the skin from the salmon and brine the salmon in the refrigerator for 10 minutes.

After the salmon has finished brining, rinse and pat dry with paper towels. Then season with salt, pepper and a hint of garlic powder. Vacuum seal the seasoned salmon in a plastic pouch with 1–2 tablespoons extra virgin olive oil (frozen overnight if using a clamp style vacuum sealer).

Heating Time For Salmon from 41°F (5°C)

Thickness / 101°F / 116°F / 126°F
mm / 38.5°C / 47°C / 52°C
5 / 2 / 2 / 2
10 / 7 / 7 / 7
15 / 15 / 16 / 16
20 / 26 / 28 / 28
25 / 41 / 43 / 44
30 / 59 / 1:02 / 1:03
35 / 1:20 / 1:24 / 1:25
40 / 1:44 / 1:49 / 1:51
45 / 2:11 / 2:18 / 2:21
50 / 2:42 / 2:49 / 2:53
55 / 3:16 / 3:25 / 3:30

Cooking times for thawed salmon cooked very rare, rare-medium-rare and medium-medium-rare in HH:MM. These times and temperatures do not pasteurize so serve within four hours.

Turkey, Duck or Goose Leg Confit (by Douglas Baldwin)

• Duck, Goose or Turkey Legs
• Rendered Duck or Goose Fat (or Lard)
• Salt and Pepper

Place legs in a 5–10% brine (50–100 grams salt per 1 liter) for three to six hours. The brine may be flavored with sprigs of thyme, bay leaves, garlic, and orange/ lemon slices.

After brining, rinse legs and pat dry with paper towels. Season with Kosher/sea salt and coarse ground pepper. Individually vacuum seal the legs with 2–4 tablespoons of rendered fat.

Place the vacuum sealed legs in a 176°F (80°C) water bath for 8 to 12 hours. Since some of the liquid in the bag will change phase (to gas), the bag will puff and may float to the surface. To prevent uneven cooking, the bags should be held under water using the wire rack and stones or some other restraint.

To serve, sear or deep fry until skin is crispy. May also be served without skin and torn into pieces.

Flat Iron Steak (by Douglas Baldwin)

Beef cooked in a vacuum will look paler than medium-rare when first cut, but will get redder once exposed to oxygen.

• Flat Iron (Paleron or Top Blade) Steak
• Salt and Pepper

Rinse and dry steak with a paper towel and Jaccard steak the steak (i.e. stab it repeatedly with the Jaccard device), then season it with salt and pepper. Vacuum seal (and freeze until needed).

Place vacuum sealed steak in a 131°F (55°C) water bath for about 24 hours. The meat will have a greenish-brown color after cooking which will disappear after searing. [The steak may be rapidly cooled in ice water and frozen or refrigerated at below 38°F (3.3°C) for up to three to four weeks then reheated to temperature and served.]

Remove steak from vacuum bag, pat dry with a paper towel, and sear quickly with a blowtorch or in a pan with smoking vegetable or nut oil.

Roast Beef (by Douglas Baldwin)

• Top Blade, Chuck, or Top Round Roast
• Salt and Pepper

Dry roast with a paper towel. Then cut the roast so that it is no more than 70 mm (2.75 in) thick; or, slice the roast into individual servings and follow the recipe above for flat iron steaks.

Season the roast with Kosher/sea salt and coarse ground pepper. Then vacuum seal and place the roast in a 131°F (55°C) water bath for about 24 hours. [After cooking, the roast may be rapidly cooled in ice water and frozen or refrigerated at below 38°F (3.3°C) for up to three to four weeks then reheated to temperature and served.]

After removing the roast from its vacuum pouch, pat the roast dry with paper towels. Then sear the roast to a deep mahogany color using a blowtorch. Then slice and serve immediately.

Brisket (by Douglas Baldwin)

• Beef Brisket
• Sugar, Salt and Pepper

Cut slits in the fat cap in a crosshatch patter. Brine the brisket in a 4% salt, 3% sugar solution (40 grams salt and 30 grams sugar per liter of water) in the refrigerator for 2–3 hours. Rinse and dry brisket with paper towels.

Spice the brisket to your taste. Then vacuum seal the brisket either whole or cut into two to four pieces.