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Unread 05-27-2014, 10:10 AM   #1
Pappy Q
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Got my new Humphrey's BB last week. I'll be using in comps to finish cooking big meats after wrapping (like an oven). So don't really have a need to use water. Will it operate properly without the water? I've done a couple of burns at 275 using foil balls instead of water and temps fluctuated a lot. Thought about fire bricks in the water pan as well. Looking for thoughts from Humphrey users.
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Unread 05-27-2014, 10:17 AM   #2
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you could try sand.

Smaller cookers are more prone to fluctuations (smaller internal air space makes changes in the fire box more pronounced) than larger cookers. Running water may just be a nessisary evil for rock solid temps.
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Unread 05-27-2014, 10:45 AM   #3
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No help here, I always use water in mine.
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Unread 05-27-2014, 10:51 AM   #4
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I am not a BB owner but thinking about getting one sooner or later. And i dont wanna use any water in my smokes at all. Wont bbqguru do what you need???
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Unread 05-27-2014, 11:09 AM   #5
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Do you have the drop in or slide in water pan?
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Unread 05-27-2014, 12:13 PM   #6
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Pappy, sand works well. I just lined the pan with foil and filled with Play Sand about 1- 1 1/2" from the top then covered that with a double layer of foil for easy cleanup.

I run water for cooking up to 250F, above that it runs better with another heatsink other than water to get up to higher temps in my experience.
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Unread 05-27-2014, 01:14 PM   #7
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I always use water. Except the time I made pizza, that's when I removed the water pan(drop in) and the heat divert or and cooked the pizza at 500 or so. Never had a problem getting to +275 with water, just have to plan for the heat up time.
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Unread 05-27-2014, 01:19 PM   #8
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Guys, wont guru solve all these temp flactuations without water/sand/etc...? i just wanna run plain 250-275 most of cooks except chicken.
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Unread 05-27-2014, 02:07 PM   #9
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Quote:
Originally Posted by scm1226 View Post
I always use water. Except the time I made pizza, that's when I removed the water pan(drop in) and the heat divert or and cooked the pizza at 500 or so. Never had a problem getting to +275 with water, just have to plan for the heat up time.
I have had problems getting up to 275 with water, then again maybe I just got impatient with the warm up time.

When do you add water when cooking at 275? My norm is to light a chimney or use a torch to light a corner. Once cooker is around 200 or so I add in HOT tap water to the pan and let the guru do the rest bringing it up to cooking temp.

How long does it take you to get up to 275 using water in the pan once you light?

I am using the drop in pan also.........thanks!
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Unread 05-27-2014, 02:09 PM   #10
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Quote:
Originally Posted by kj8060 View Post
Guys, wont guru solve all these temp flactuations without water/sand/etc...? i just wanna run plain 250-275 most of cooks except chicken.

I tried running dry this weekend with the guru in place and diverter plate in.

It hit 275 and then started to creep up on me, I added water at 320 to bring temps down.

So in my experience you will need some sort of heatsink to regulate the temp even with the guru....
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Unread 05-27-2014, 02:17 PM   #11
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hmm thats weird and i thought when running dry all you have to do is turn on guru lets say 30 degrees under target and its gonna reach target and hold plus minus some degrees, well definitely not overshoot to 320 on 275 target.
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Unread 05-27-2014, 02:49 PM   #12
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My experience is, once that water pan burns out, the temps spike quickly.

To help reduce this issue, I added a diverter plate to my charcoal tray, which I also extended the sides on for more fuel capacity. Over the weekend we removed the water pan and used the diverter plate to cover the hole to get the box up to baking temp, that seemed to keep the temp steady with the Guru set to 325.

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Unread 05-27-2014, 03:13 PM   #13
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Guys i will ask differently. Is it possible to hold 250-75 steady for hours in these BBs and run it dry no water no sand ... just guru? Thanks for answer. I have Acorn now and i am very happy , have absolutely no problems with smoking dry, steady temps for many hours. Just need bigger capacity, i really like concept of reverse flow(looking at humpreys bb and pitmaker safe) but prefer just dry environment.
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Unread 05-27-2014, 03:21 PM   #14
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Quote:
Originally Posted by kj8060 View Post
Guys i will ask differently. Is it possible to hold 250-75 steady for hours in these BBs and run it dry no water no sand ... just guru? Thanks for answer. I have Acorn now and i am very happy , have absolutely no problems with smoking dry, steady temps for many hours. Just need bigger capacity, i really like concept of reverse flow(looking at humpreys bb and pitmaker safe) but prefer just dry environment.
Quote:
Originally Posted by MarleyMan View Post
I tried running dry this weekend with the guru in place and diverter plate in.

It hit 275 and then started to creep up on me, I added water at 320 to bring temps down.

So in my experience you will need some sort of heatsink to regulate the temp even with the guru....
MarleyMan, how is your guru setup? I know my SS2 (vertical gravity feed with no water) is a different beast, but mine crept quite a bit if I had the Guru fan damper fully open the whole cook. The last cook I did, I had the guru fan damper closed down halfway once I got to temp and it held much easier (+/- 10°F of setpoint).

kj, I don't know why you couldn't maintain those temps if you throttle the damper on your cooker or the guru...
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Unread 05-27-2014, 03:23 PM   #15
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Quote:
Originally Posted by kj8060 View Post
I am not a BB owner but thinking about getting one sooner or later. And i dont wanna use any water in my smokes at all. Wont bbqguru do what you need???
Guru was used
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