Thanks....how long does it take for a 12-14lb brisket at 225 to cook. I do upto 160 and then wrap to 200ish
Did you smoke the brisket at 225 and what wood chunks did you use?
Nice spread darkoozy
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.
I have been cooking without a Guru, but i broke down and bought the CyberQ. I had a 10 cfm fan that I used, open 100% until reaching 225 then open 50% for the remainder.
This was my first cook with the guru and I will admit it was a little easier to control.
Started with less than 20 pounds of lump
I started the fire with a weber cube
Here is the Cybercook graph of the cook, I couldn't figure out how to scale it down so I had to take screen shots
Top red line is the pit probe set at 225
Bottom 3 probes were brisket and two pork butts, the temp on the three meats were within 2-3 degrees throughout the entire cook until I wrapped .
Well, I have had my vault for 3 weeks. Trial and error on it the first 2 times I played with it. But now I got fire bricks, a GURU, no rain for this weekend, and the great postings on fire control on this thread. Im excited to give it a whirl this weekend...I have a comp next weekend so I have to get it figured out.
Great posting guys!!!!!
When smoking a few pieces of food, what racks do you guys use.
2 Pork Butts. GO
Got an unexpected bonus from work.
Now the tough decision...pay off some bills, or call Chris...