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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-20-2013, 09:32 PM   #16
treytexag
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Quote:
Originally Posted by Kave Dweller View Post
Guru's are amazing!

I've only used it once, but it worked very well the day I used it!! I'm looking forward to smoking a brisket or two this weekend with the Assassin and the BBQ Guru.
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Unread 03-20-2013, 09:38 PM   #17
Kave Dweller
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Default Assassin Smoker - 2nd Firing - Cooked Drums and Thighs

Keep the updates coming.
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Unread 03-20-2013, 09:40 PM   #18
jmoney7269
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Yep, I looked at it wondering do I tweak the ball valve or tweak the inlet on the Viper? In both cases, it would be done "blind" if you will - I did not pull anything to "see" the position of the ball valve (wouldn't have for the Viper gate valve either).

I was sorta' concerned about repeatability, moving the ball valve handle around. In the end, I only moved it twice, and the Viper and BBQ Guru did the rest. I hope it is equally as easy when I do my first briskets on it next weekend.
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.
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Unread 03-20-2013, 09:54 PM   #19
nastynotch347
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Looks great, can't wait till mine gets here!
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Unread 03-20-2013, 10:01 PM   #20
treytexag
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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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Unread 03-20-2013, 10:40 PM   #21
Kave Dweller
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Default Assassin Smoker - 2nd Firing - Cooked Drums and Thighs

I let mine get up to 200 or so, the hit it with hot water from the tap or warmed up with my turkey cooker, only takes about 15-20 minutes then normal warm up.
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Unread 03-24-2013, 07:11 AM   #22
Donk
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Trey,

Awesome looking chicken. I can't wait to see how the brisket turns out!

Where did you clip your pit probe inside the cooker?

Do you feel you have a large or small temp variation between the bottom and top racks?

Did you leave the damper on the top full open and just control the draft with the ball valve or did you close the damper down as well?

How long does it take to recover after you open the door. I like to spritz my ribs and I'm concerned about losing a lot of heat every time I spritz.

Sorry for all the geeky questions. Your cooker looks awesome. I just want to make sure its the right one for me before I make the final decision.

Regards,
Donk
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Unread 03-24-2013, 07:27 AM   #23
Big George's BBQ
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Chicken looks great Nice pit Looks like you are going to have a lot of fun
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Unread 03-24-2013, 09:18 AM   #24
padge31
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What does water in the pan do for the cook?
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Unread 03-26-2013, 10:24 AM   #25
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have 2 stumps never put any water in always good bbq.always been told no water enough in the meat.
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Unread 03-26-2013, 10:27 AM   #26
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i got 2 stumps never put water in.always had good bbq!
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