Keller Steeler
Full Fledged Farker
Well I have everything cleaned up. All I can say is that it cooked better than I imagined. I decided to use the charcoal basket, with water, and the DigiQ II. It stayed dialed in all day. I only used 20 lbs of charcoal.
As far as the Guru not working well with water debate - I don't think it had any effect. My temp gauge on the smoker had the same difference as when I cooked her dry and I threw in another thermometer to confirm. Now of course they all could have been off from the water condensation, but I am not buying it. All I know is I love the product when I use water and the guru stayed locked in so I am staying with that configuration.
I cooked six racks of ribs, 3 brisket flats, and two chickens. This was an IBCA contest. I did not get any calls, but did make the final table (top 15 or 16) in brisket and ribs. It was a tough crowd and something was off in ribs and chickens - not due to the SW, but my glaze had some funky aftertaste. Does old brown sugar give off a different taste and texture? I do not know if that was it but that is what I am guessing right now.
Deez Q had two calls - chicken and brisket I - congrats Eric. I do not know if Tony76248 made the final table in brisket (I was walking out when they were calling numbers), but I think he was robbed - his brisket may have been the one of the finest briskets I have ever tasted - the texture was perfect too. I met Derrick there too, hopefully he will be cooking next month at the Knights of Columbus in Irving.
Sorry no Pron - forgot the camera.
Jay - I had about 15 people walk up and take a look at the cooker. They were very impressed. Even the people that had seen pictures had no idea how large it actually is. Thanks again for a great cooker.
As far as the Guru not working well with water debate - I don't think it had any effect. My temp gauge on the smoker had the same difference as when I cooked her dry and I threw in another thermometer to confirm. Now of course they all could have been off from the water condensation, but I am not buying it. All I know is I love the product when I use water and the guru stayed locked in so I am staying with that configuration.
I cooked six racks of ribs, 3 brisket flats, and two chickens. This was an IBCA contest. I did not get any calls, but did make the final table (top 15 or 16) in brisket and ribs. It was a tough crowd and something was off in ribs and chickens - not due to the SW, but my glaze had some funky aftertaste. Does old brown sugar give off a different taste and texture? I do not know if that was it but that is what I am guessing right now.
Deez Q had two calls - chicken and brisket I - congrats Eric. I do not know if Tony76248 made the final table in brisket (I was walking out when they were calling numbers), but I think he was robbed - his brisket may have been the one of the finest briskets I have ever tasted - the texture was perfect too. I met Derrick there too, hopefully he will be cooking next month at the Knights of Columbus in Irving.
Sorry no Pron - forgot the camera.
Jay - I had about 15 people walk up and take a look at the cooker. They were very impressed. Even the people that had seen pictures had no idea how large it actually is. Thanks again for a great cooker.
