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Unread 03-20-2013, 10:01 PM   #20
treytexag
On the road to being a farker
 
Join Date: 06-19-12
Location: Houston, Texas
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Quote:
Originally Posted by jmoney7269 View Post
Cool, whatever works is whatever works, gurus are freakin awesome for sure. The fuller the pit gets, the more natural draft you will need to give the pit though. When Cookin dry on the vault, completely loaded up 275 is my max temp, and as you start removing done food from the cooker, gotta start dampening it back down or you'll have 400 right fast! All insulated verticals rock! What else on earth could cook 5-10 briskets on 10 lbs of charcoal and a few chunks of wood.
JMoney, this is good info dude. You know I'm a neophyte on the Assassin and Guru, so any advice is appreciated sir. I will be sure to watch things closely as changes occur - food in, food out, etc.

I was thinking of adding water to the pan for my next smoke, when I'll put a pair of briskets in the Assassin - although I'm not against a dry smoke. I understand warmup will take longer and fuel use will be higher, but I've done good smokes on stickburners using water too.

Anyway, appreciate the help.
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