MMMM.. BRISKET..
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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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Old 05-26-2014, 05:35 PM   #331
ggee6688
On the road to being a farker
 
Join Date: 03-13-10
Location: Kansas
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I went for 18 hours with temps up to 350 for a few hours after I was done cookin. It would have went longer but decided to empty the ash tray and basket coals so I could put the smoker back in the garage. It was 200 for a few hours before cooling down with no coals.
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Lonestar Grillz Vertical Insulated
22.5 WSM
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Old 05-26-2014, 07:09 PM   #332
razataz
Got rid of the matchlight.
 
Join Date: 06-17-12
Location: G-town TX
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Are any of you running this without a guru just wondering how good it runs without one.
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Old 05-26-2014, 08:19 PM   #333
darkoozy
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Join Date: 03-03-14
Location: Sachse, Tx
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Quote:
Originally Posted by razataz View Post
Are any of you running this without a guru just wondering how good it runs without one.
Nope. Always run with the guru.
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Old 05-26-2014, 08:29 PM   #334
ggee6688
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Location: Kansas
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I'm either going to get a guru or upgrade my stoker.
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Lonestar Grillz Vertical Insulated
22.5 WSM
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Old 05-26-2014, 11:01 PM   #335
darkoozy
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Join Date: 03-03-14
Location: Sachse, Tx
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Quote:
Originally Posted by ggee6688 View Post
I'm either going to get a guru or upgrade my stoker.
I have used the guru on my wsm and on this cabinet smoker, and honestly it's the best investment in my bbq experience. It truly is awesome at managing temps, so you can either get some sleep on long cooks or tend to what life passes you.

When I remember the sleepless nights managing fire and vents...I don't miss them at all :)
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Old 05-27-2014, 08:25 AM   #336
ggee6688
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Join Date: 03-13-10
Location: Kansas
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I have been using my Stoker Fan system for a few years with my WSM. I have the older one w/o WiFi and was thinking about either upgrading since I have all the probes already or just going all out and getting a CyberQ. I wish it was water resistant. That would make it a pure 100% buy.
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Kansas City
Lonestar Grillz Vertical Insulated
22.5 WSM
Weber Performer Platinum
Stoker setup
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Old 05-27-2014, 11:16 AM   #337
Bucking Good BBQ
Found some matches.
 
Join Date: 08-22-12
Location: San Saba Texas
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Do yall use the GURU as soon as you put in your lit coals or wait till it reaches certain temp to start up the GURU?
Also do you put the GURU in the front on the end that the starter coals or on?
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Old 05-27-2014, 11:23 AM   #338
mutts&butts
Got Wood.
 
Join Date: 11-04-11
Location: Muskegon, MI
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I don't use a guru or any type of temp controller. I have a IQ120 but wasn't happy with the way it performed and decided to no longer use it. It picked up a 2nd 2" ball valve and rely on the ball valves to controll my temp. It may take a little longer to get up to temp but I'm able to hold it for hours at the same temp with just the ball valves. I'm still able to get some sleep with just the ball valves and haven't had an issue with the temps dropping/spiking while I leave it unatended. Like I said it does take longer to get up to temp but works just fine with the ball valves once up to temp.
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Old 05-27-2014, 11:30 AM   #339
darkoozy
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Join Date: 03-03-14
Location: Sachse, Tx
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Quote:
Originally Posted by Bucking Good BBQ View Post
Do yall use the GURU as soon as you put in your lit coals or wait till it reaches certain temp to start up the GURU?
Also do you put the GURU in the front on the end that the starter coals or on?
Yes, I setup the Guru as soon as the coals are lit. It really makes no difference where you place it.

I normally leave all vents wide open with the Guru running. It will run at full blast. As soon as I am 100F away from target temps, I close the second ball valve down, and then shut my smoke stack down half way, and let the Guru stoke the fire to the target temps. The last smoke went flawlessly and never overshot temps. I can hit my target temp of 225F within 45 minutes to an hour of lighting my coals.
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Old 05-27-2014, 11:51 AM   #340
Bucking Good BBQ
Found some matches.
 
Join Date: 08-22-12
Location: San Saba Texas
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Quote:
Originally Posted by darkoozy View Post
Yes, I setup the Guru as soon as the coals are lit. It really makes no difference where you place it.

I normally leave all vents wide open with the Guru running. It will run at full blast. As soon as I am 100F away from target temps, I close the second ball valve down, and then shut my smoke stack down half way, and let the Guru stoke the fire to the target temps. The last smoke went flawlessly and never overshot temps. I can hit my target temp of 225F within 45 minutes to an hour of lighting my coals.
Thanks....how long does it take for a 12-14lb brisket at 225 to cook. I do upto 160 and then wrap to 200ish
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Old 05-27-2014, 02:42 PM   #341
ggee6688
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Join Date: 03-13-10
Location: Kansas
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With water and wrapping, a prime brisket took about 10hours.
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BROWNCHICKENBROWNCOW BBQ
Kansas City
Lonestar Grillz Vertical Insulated
22.5 WSM
Weber Performer Platinum
Stoker setup
FIRE
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Old 05-27-2014, 03:00 PM   #342
darkoozy
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Quote:
Originally Posted by Bucking Good BBQ View Post
Thanks....how long does it take for a 12-14lb brisket at 225 to cook. I do upto 160 and then wrap to 200ish
18lb prime brisket probed tender after 16hours at 205. It was fairly thick. I was using a full water pan smoking at 225 for the whole cook.
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Old 05-27-2014, 03:36 PM   #343
darkoozy
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Join Date: 03-03-14
Location: Sachse, Tx
Default Memorial day pr0n

Here's results of memorial day cook. It was my second run with the smoker...Enjoy the meat pr0n

Brisket
IMG_5682.JPG.jpg

IMG_5683.JPG.jpg

IMG_5684.JPG.jpg

IMG_5685.JPG.jpg

IMG_5687.JPG.jpg

Baby back ribs
IMG_5681.JPG.jpg

Bacon wrapped jalapenos and pork shots in the smoker
IMG_5690.JPG.jpg

Bacon wrapped jalapenos and pork shots
IMG_5694.JPG.jpg
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Old 05-27-2014, 05:11 PM   #344
GrillsGoneWild
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Join Date: 08-30-10
Location: Rockwall, TX
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Did you smoke the brisket at 225 and what wood chunks did you use?
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Old 05-27-2014, 05:25 PM   #345
darkoozy
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Quote:
Originally Posted by GrillsGoneWild View Post
Did you smoke the brisket at 225 and what wood chunks did you use?
Yes, the entire cook was done at 225. I pretty much use hickory wood only for meats. Wood chunks about the size of your fist.
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