BBQ-Guru at lower temperatures

Don Marco · 01-12-2008, 06:43 AM

Howdy folks...

Is there any trick to make the BBQ Guru run a pit lower than 175 F (the lowest setting on the dial) ?

I wanna smoke some jerky tomorrow in the WSM and my target temperature is 140 to 150 F.

Thanks,

DM

Smokin' Gnome BBQ · 01-12-2008, 06:53 AM

go to the Guru site. I think it says to wrap the meat probe and the pit probe together in foil and it tricks it into running at a lower temp. I read it in the competitors user guide this morning while in the "office".

Sal

smokinbadger · 01-12-2008, 08:29 AM

Another approach would be to put the pit probe in the hottest part of the smoker and put the meat in the part that is normally coolest. I have noticed up to a 30F difference in the top and bottom rack in my WSM, so this may work for you. Good luck.

Mitch · 01-12-2008, 08:45 AM

I haven't tried it yet. I want to cold smoke some salmon at 130. Let us know how your cook comes out.

thirdeye · 01-12-2008, 09:04 AM

That's how I do my jerky. On the Competitor model, wrapping both probes in foil then setting the meat temp where you want it, then powering up the Competitor will put it into ramp mode. In Ramp mode, the meat probe overrides the pit probe. It works great for colder smoking.

Mitch · 01-12-2008, 11:44 AM

Thanks, Thirdeye.

Don Marco · 01-12-2008, 11:47 AM

Thank you Birdeye, now thats a smart idea to do it.

I´ll post the results tomorrow.

DM

Mo-Dave · 01-12-2008, 11:56 AM

Quote:

Originally Posted by Smokin' Gnome BBQ

go to the Guru site. I think it says to wrap the meat probe and the pit probe together in foil and it tricks it into running at a lower temp. I read it in the competitors user guide this morning while in the "office".

Sal

Does the competitors user guide you speak of come with the Guru? I have one that I have not installed yet and I don't see a guide you refer to. If it does not come with it then were did you get it, thanks.

Opps It looks like you got it off the website guess I should pay closer attention.
Dave

thirdeye · 01-12-2008, 12:19 PM

Quote:

Originally Posted by Mo-Dave

Does the competitors user guide you speak of come with the Guru? I have one that I have not installed yet and I don't see a guide you refer to. If it does not come with it then were did you get it, thanks.

Opps It looks like you got it off the website guess I should pay closer attention.
Dave

Mine did, but I have an older one. Also got a quick reference card. the one thing mine did not have was the full calibration procedure, which is in the online version.

smokinbadger · 01-12-2008, 01:32 PM

FYI, the Stoker lets you control down to 100F. I have used it recently for some cold smoking with a set point of 80F and that worked OK too.

01-12-2008, 06:43 AM	#1
Don Marco is one Smokin' Farker Join Date: 08-09-07 Location: Germany Downloads: 0 Uploads: 0	BBQ-Guru at lower temperatures Howdy folks... Is there any trick to make the BBQ Guru run a pit lower than 175 F (the lowest setting on the dial) ? I wanna smoke some jerky tomorrow in the WSM and my target temperature is 140 to 150 F. Thanks, DM

01-12-2008, 06:53 AM	#2
Smokin' Gnome BBQ is One Chatty Farker Join Date: 05-31-07 Location: Shippensburg PA Downloads: 0 Uploads: 0	go to the Guru site. I think it says to wrap the meat probe and the pit probe together in foil and it tricks it into running at a lower temp. I read it in the competitors user guide this morning while in the "office". Sal __________________ I need a 2009 kcbs member pin, help a brother out!

01-12-2008, 08:29 AM	#3
smokinbadger Full Fledged Farker Join Date: 09-17-06 Location: Dexter, MI Downloads: 0 Uploads: 0	Another approach would be to put the pit probe in the hottest part of the smoker and put the meat in the part that is normally coolest. I have noticed up to a 30F difference in the top and bottom rack in my WSM, so this may work for you. Good luck. __________________ The Smokin' Badger Klose Widebody MasterChef * XL BGE * WSM * Weber Performer * La Caja China * Cookshack 055 * Big Stainless Gasser *

01-12-2008, 08:45 AM	#4
Mitch is One Chatty Farker Join Date: 10-22-07 Location: Lincoln NE Downloads: 0 Uploads: 0	I haven't tried it yet. I want to cold smoke some salmon at 130. Let us know how your cook comes out. __________________ Gator Pit Entertainer Stumps GF223 Lg. BGE

01-12-2008, 09:04 AM	#5
thirdeye Quintessential Chatty Farker Join Date: 01-14-06 Location: At home on the range in Wyoming Downloads: 2 Uploads: 0	That's how I do my jerky. On the Competitor model, wrapping both probes in foil then setting the meat temp where you want it, then powering up the Competitor will put it into ramp mode. In Ramp mode, the meat probe overrides the pit probe. It works great for colder smoking. __________________ ~thirdeye~ I Play With Fire and Smoke *KCBS - CBJ* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery

01-12-2008, 11:44 AM	#6
Mitch is One Chatty Farker Join Date: 10-22-07 Location: Lincoln NE Downloads: 0 Uploads: 0	Thanks, Thirdeye. __________________ Gator Pit Entertainer Stumps GF223 Lg. BGE

01-12-2008, 11:47 AM	#7
Don Marco is one Smokin' Farker Join Date: 08-09-07 Location: Germany Downloads: 0 Uploads: 0	Thank you Birdeye, now thats a smart idea to do it. I´ll post the results tomorrow. DM

01-12-2008, 01:32 PM	#10
smokinbadger Full Fledged Farker Join Date: 09-17-06 Location: Dexter, MI Downloads: 0 Uploads: 0	FYI, the Stoker lets you control down to 100F. I have used it recently for some cold smoking with a set point of 80F and that worked OK too. __________________ The Smokin' Badger Klose Widebody MasterChef * XL BGE * WSM * Weber Performer * La Caja China * Cookshack 055 * Big Stainless Gasser *

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