Assassin Smoker - 2nd Firing - Cooked Drums and Thighs - Page 2

treytexag · 03-20-2013, 09:32 PM

Quote:

Originally Posted by Kave Dweller

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.

Kave Dweller · 03-20-2013, 09:38 PM

Keep the updates coming.

jmoney7269 · 03-20-2013, 09:40 PM

Quote:

Originally Posted by treytexag

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.

nastynotch347 · 03-20-2013, 09:54 PM

Looks great, can't wait till mine gets here!

treytexag · 03-20-2013, 10:01 PM

Quote:

Originally Posted by jmoney7269

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.

Kave Dweller · 03-20-2013, 10:40 PM

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.

Donk · 03-24-2013, 07:11 AM

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

Big George's BBQ · 03-24-2013, 07:27 AM

Chicken looks great Nice pit Looks like you are going to have a lot of fun

padge31 · 03-24-2013, 09:18 AM

What does water in the pan do for the cook?

kpq · 03-26-2013, 10:24 AM

have 2 stumps never put any water in always good bbq.always been told no water enough in the meat.

kpq · 03-26-2013, 10:27 AM

i got 2 stumps never put water in.always had good bbq!

03-20-2013, 09:38 PM	#17
Kave Dweller Take a breath! Join Date: 06-12-12 Location: Hampshire, IL	Assassin Smoker - 2nd Firing - Cooked Drums and Thighs Keep the updates coming. __________________ "Onyxwoods" clone, a Guru and some of Tennesse's finest whiskey. Creators of "Reverse Shigging": When your competition wants to know what your doing so they know what doesn't work.

03-20-2013, 10:40 PM	#21
Kave Dweller Take a breath! Join Date: 06-12-12 Location: Hampshire, IL	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. __________________ "Onyxwoods" clone, a Guru and some of Tennesse's finest whiskey. Creators of "Reverse Shigging": When your competition wants to know what your doing so they know what doesn't work.
	1 members found this post helpful.

03-24-2013, 07:27 AM	#23
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Chicken looks great Nice pit Looks like you are going to have a lot of fun __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

03-20-2013, 09:54 PM	#19
nastynotch347 Knows what a fatty is. Join Date: 02-25-13 Location: Orland Park, IL	Looks great, can't wait till mine gets here!

03-24-2013, 07:11 AM	#22
Donk Found some matches. Join Date: 03-11-13 Location: Beavercreek OH	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

03-24-2013, 09:18 AM	#24
padge31 Full Fledged Farker Join Date: 01-20-13 Location: colfax ia	What does water in the pan do for the cook?

03-26-2013, 10:24 AM	#25
kpq On the road to being a farker Join Date: 03-21-13 Location: Lawrenceville pa	have 2 stumps never put any water in always good bbq.always been told no water enough in the meat.

03-26-2013, 10:27 AM	#26
kpq On the road to being a farker Join Date: 03-21-13 Location: Lawrenceville pa	i got 2 stumps never put water in.always had good bbq!