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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-29-2013, 04:29 PM | #31 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Great looking equipment! Really nice smoker!
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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04-29-2013, 04:29 PM | #33 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Nice weapons!
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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04-29-2013, 04:32 PM | #34 |
is One Chatty Farker
Join Date: 08-28-11
Location: Waconia, MN
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Yeah we have used that on Trent's (TTNuge) big clone, that worked ok, but I think we found that a couple splits in the firebox worked better similar to what Dan was saying with a pan full of charcoal.
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Ryan The Beast: 500 Gallon Homemade Reverse Flow [url]http://www.bbq-brethren.com/forum/showthread.php?t=187401[/url] Weber 22" Cajun Fryer FF2 |
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04-29-2013, 04:37 PM | #35 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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I use 25 cfm fans. 3/4 open is the most I keep it open sometimes 1/2 or 1/3 depends on the load of meat. Water is just hot not boiling.
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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04-29-2013, 04:38 PM | #36 |
is One Chatty Farker
Join Date: 08-28-11
Location: Waconia, MN
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Yeah we use 25cfm fans.
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Ryan The Beast: 500 Gallon Homemade Reverse Flow [url]http://www.bbq-brethren.com/forum/showthread.php?t=187401[/url] Weber 22" Cajun Fryer FF2 |
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04-29-2013, 04:41 PM | #38 |
is One Chatty Farker
Join Date: 08-28-11
Location: Waconia, MN
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I think that is what is recommended?
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Ryan The Beast: 500 Gallon Homemade Reverse Flow [url]http://www.bbq-brethren.com/forum/showthread.php?t=187401[/url] Weber 22" Cajun Fryer FF2 |
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04-29-2013, 04:45 PM | #40 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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I like the 25 cfm. You can damper it down if needed. You can't increase the CFM of a 10 though.
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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04-30-2013, 10:44 AM | #41 |
is One Chatty Farker
Join Date: 08-28-11
Location: Waconia, MN
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I am a stubborn sucker so I just had to test lump one more time using some of the tips you and Josh provided me! I am pleased to report that the temp has been holding steady at 275 for 2+ hours and temps from bottom rack to top rack are within a few degrees.
Here is what I did, with no water pan since I prefer to cook without water. * 1/2 Chimney of lit lump poured onto a grate sitting on a 2" sided pan, then placed in the firebox. * Turn Guru on and set at 275 with damper wide open, let it warm all the metal up and come to temp. * Get coal basket ready for a horse shoe burn, Josh and Dan both mentioned that less is better with how full you fill the basket. The basket is 6" deep and I filled it maybe 3" full. Leave a small spot to put in some of the lit lump, about the size of a fist is adequate space. * Once your cooker is up to temp, pull the lit lump out and put about a fistful of it in the space you left in your coal basket. Put basket in the firebox and choke down your guru damper to about 50%. * I am just doing a test burn today so I am not cooking anything; therefore, I ended up settling with my damper at 25% open, but I bet if I had some meat in there I would be running at 50%. * I am going to let it go until the temps start to drop, I will report back with a burn time for lump at 275. Side note - I am not sure if all Guru's are like this but after getting up to temp, I have to unplug my unit and restart it or it continues to blow and over stokes the fire.
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Ryan The Beast: 500 Gallon Homemade Reverse Flow [url]http://www.bbq-brethren.com/forum/showthread.php?t=187401[/url] Weber 22" Cajun Fryer FF2 |
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04-30-2013, 11:19 AM | #44 | |
is One Chatty Farker
Join Date: 08-28-11
Location: Waconia, MN
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Quote:
http://www.bbq-brethren.com/forum/sh...d.php?t=154995
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Ryan The Beast: 500 Gallon Homemade Reverse Flow [url]http://www.bbq-brethren.com/forum/showthread.php?t=187401[/url] Weber 22" Cajun Fryer FF2 |
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04-30-2013, 05:35 PM | #45 |
is One Chatty Farker
Join Date: 08-28-11
Location: Waconia, MN
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Temp held rock solid for 8 hours, which is a little longer than it usually takes for most of my butts and briskets. I am cooking several butts this weekend so I will take my time and arrange the lump more precisely to see what kind of burn times I can get. I am betting 10-12 hours is possible.
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Ryan The Beast: 500 Gallon Homemade Reverse Flow [url]http://www.bbq-brethren.com/forum/showthread.php?t=187401[/url] Weber 22" Cajun Fryer FF2 |
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