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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-05-2012, 09:03 PM   #1
clikover
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Default Karubecue pit

Guys:
I realize there have been some posts on this in the past. I just wanted to show my results from tonight. I have to tell you, I'm pretty impressed from reviewing his website in detail and then from my test fire of the pit today. I don't own this pit. It was given to a buddy for free and he offered it to me to try out. I was curious about the design, so I took it home and fired it up. Here is a video I took today of how the integrated convection system controls temp:


Here is the website for the pit:

http://www.karubecue.com/
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Unread 11-05-2012, 09:38 PM   #2
Bludawg
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Very interesting If I ever have a extra g-note to blow on a toy I might just get one.
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Unread 11-05-2012, 10:20 PM   #3
Fo Sizzle My Nizzle
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Did the temps ever stabilize? I see that with the fans it was within a constant range but did it ever settle in at your temp for more than a couple seconds?
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Unread 11-06-2012, 08:03 AM   #4
clikover
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No, and I don't think it ever would, as that doesn't seem to be the design. Given the fire is outside the box and heat only gets sucked in through the coal bed when the fan turns on to create a vacuum, it is always going to be a constant off/on design. I don't think it's much different than using a Guru on a low fire in many ways. It keeps temps consistent and it gives you a very clean fire. There is a fair amount of air movement involved, clearly, so maybe all the convection will dry meats out...I don't have test results on that yet.
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Unread 11-07-2012, 04:58 PM   #5
Karubecue
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Quote:
Originally Posted by Fo Sizzle My Nizzle View Post
Did the temps ever stabilize? I see that with the fans it was within a constant range but did it ever settle in at your temp for more than a couple seconds?
Temp will have a sawtooth profile. I played around with PID controllers, but could never convince myself that barbecue cooked at target temp +/- 0.5 F was any better than barbecue cooked at target temp +/-10 F. So I opted for the simpler ON/OFF control.
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