BBQ GURU install W/Pron!

[Derek]

Hello everyone,
I've finally got around to get my BBQ Guru installed on the CajuBand-it.
Here's the in progress pictures to the installation of the BBQ GURU!


And the final pictures showing it assembled.
Used the 1 inch hole saw, Till the battery died.

&

Bottom mounting it, like Chris told me too.

Almost done, got to wait until the battery charges up.

Watch this thread for some food pron using the guru!

 

[moda253]

Where is the rest of the install? I only see a small hole and a circular scratch in your kettle.

 

[leanza]

Invisible mod.

 

[deguerre]

Used the 1 inch hole saw, Till the battery died.

&


Bottom mounting it, like Chris told me too.


Almost done, got to wait until the battery charges up.

Where is the rest of the install? I only see a small hole and a circular scratch in your kettle.

Question already answered.

 

[moda253]

yeah....

Question already answered.

 

[leanza]

Derek, did you buy your adapter from Guru or did you make your own?

 

[Derek]

Derek, did you buy your adapter from Guru or did you make your own?

Leanza, I didn't need to buy it, the adapter was all ready included in the kit.

Pretty cool eh?

 

[Paulmark]

Cool, can't wait to see more pron, thanks.

 

[Derek]

The Ribs & The Chuck Roast for the BBQ Guru Test!
2 pound Chuckie.

Used the my Scratch Made rub!

&

Mustard ready!

The test with the guru, Chuck Roast.

Used my scratchmade Rub!

Rubbed and I let it sit for 30 minutes at room temp.

Fired her up.

Nano Q installed.

&

Let her stablize for 25 minutes, before the meat went on.
And the meat was put on at 12:06pm.

Using the power brick to power the Nano Q.

Still at 225, waiting till 190 for pulled chuckie.

 

[sroxberg]

I noticed that you have your pit probe attached to the grate.

I have started using a bamboo skewer and then attaching the pit probe directly above the meat about two inches.

I'm of the opinion that it gives me the best possible reading on the tempature that is around the meat.

 

[Paulmark]

Looks like it's working just fine, nice looking grub, thanks:clap2:

 

[Derek]

Thanks guys, Heres the Update, 2 hours and 60 minutes in and this is what I have so far.
Shes looking mighty fine.

&

 

[gtsum]

once you use an ATC, it sure does spoil you, doesn't it?!?! I came in from the pool and threw on three slabs of ribs and am controlling the temp in the cooker from inside the house (96 degrees outside)....technology is a wonderful thing! Good looking grub so far..that chuckie looks tasty!

 

[sewerrat]

Thanks guys, Heres the Update, 2 hours and 60 minutes in and this is what I have so far.
Shes looking mighty fine.

&

Why not just say 3 hours ??

 

[Derek]

Pulled from Foil wrap! ( thanks bubba )

Sliced by me, At an angle, not a good slice job, ( Thanks Clay,my bro )

The buety of the sexy smoke ring,

Man what a fricking tasty peice of meat using my scratchbuilt rub!


I got more coming!

 

[Derek]

Trying a different marinade technique.

The standard practice for me.

The spitz, Is always use!

1 and 20-ish minutes in.
The Color is getting there nicely.

The Spritz I ready!

The ribs, They lasted about 5 minutes after resting in the makeshift coolor ( microwave )

I let the fam put their own bbq sauce on, And it worked out great!

I'm very dissapointed in today's cook!

 

[MilitantSquatter]

I'm very dissapointed in today's cook!

Why ?

and what's the pie or cobbler in the background ?

 

[Bbq Bubba]

Looks good to me!

 

[Big_AL]

Derek...
- Looks like you've got quite the set-up going now...congrats on that!
- Both the chuck and the ribs look good...why the disappointment?
- I'm very entertained by the mustard art...keep it up!
- If I may offer my humble opinion, I think your cooking has improved quite a lot. Well done and keep up the good work!! :clap2:

 

[Derek]

Thanks guys,
Ms, because of the CB'S high temps, And because of the appearance of the ribs today!
Big Al, I love bbqing and it's in my blood to stay, and thanks I love my setup. I'm still learning to use everything though. And it may be a while before I can figure it out.

The reason I think this cook sucked, the high temps, the apperience of the ribs, and the guru didn't do what it was suppose to do to day.
The ribs, look Horrible, one rack looks yellow-ish brown, where the rest looked ok,
The ribs tasted fantasic, and sweet, The spritz helped a lot to keep the shine on them. But over all not a good day for me.
The guru was suppose to keep the cooking grate at 245, and I thought I had it programed so it could do it's thing, User mistake maybe.
I think the power pack might have not been charged up all night like I thought it was.