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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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04-26-2014, 11:00 PM | #196 |
is one Smokin' Farker
Join Date: 08-30-10
Location: Rockwall, TX
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I would say try not to stack too much charcoal so it reduces down the amount of lit coals at one time. Then ramp up your temps slowly. Start at 190, then when it gets there go to 210. Follow that process till you get to 235. Hope that works for you.
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Do not eat any of it raw or boiled at all with water, but rather roasted with fire. Exodus 12:9 |
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04-27-2014, 07:35 AM | #197 |
On the road to being a farker
Join Date: 07-20-13
Location: Waynesville, NC
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Only 8 Hours
Second cook yesterday with a Boston Butt and a brisket flat. I started with a 20 lb. bag of KBB (which included one lighted chimney) plus hickory chunks.
The Guru was set at 235 degrees and the Tel Tru steady at 232 degrees. Ambient temp was 72 degrees. I was using about 1 gallon of water per hour. About 8 hours out I started losing temp and the Guru fan was running constantly. I had to add more charcoal. This was surprising and a little disappointing. I expected it to run longer on 20 lbs. of charcoal. Fortunately, it is easy to add charcoal in this cooker. I wonder if it would run longer without the Guru? Mike, how much charcoal do you use for your overnight cooks? How much charcoal do you guys use for Boston Butts? I have ordered a pair of T-plates from a local welder. Maybe this will help. The firebox is 5 1/4 inches deep so we are using 5 inch flat iron.
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Lone Star Grillz Cabinet Smoker, Backwoods Fat Boy, Hasty Bake Gourmet, 22 1/2" Weber Smoky Mountain, Napoleon Grill |
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04-27-2014, 07:52 AM | #198 |
is One Chatty Farker
Join Date: 03-03-14
Location: Sachse, Tx
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When I was seasoning the pit dry I was able to run most of the time down at 225. I used the fuse method for charcoal, and barely lit a dozen briquettes. I let the guru stoke the temps up. The temps over shot to 245 until I adjusted the guru to 1/3 opening and the stack to 1/3 as well. It took some patience as it was so windy the pit viper was drafting in more air than I wanted. You can do it just takes fine tuning and patience. Once the vents were right the guru held 225 with no problems.
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04-27-2014, 08:02 AM | #199 |
is One Chatty Farker
Join Date: 03-03-14
Location: Sachse, Tx
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I never light a whole chimney. I find that amount of lit coals produces a very large fire that will consume a lot of neighboring fuel/coals. Try lighting half that, at the cost of slower pit temps, and see how well you come to temp with the gurus help. It helped me stay closer to my target of 225 and burn less fuel.
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04-27-2014, 12:19 PM | #200 |
On the road to being a farker
Join Date: 03-13-10
Location: Kansas
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I did a fuse pattern but was filled up to thru tops of the fire bricks. I'l have to check it out. I think the high fuel usage is the water. Just Ave to keep playing around with it.
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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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04-27-2014, 12:30 PM | #201 |
is One Chatty Farker
Join Date: 03-03-14
Location: Sachse, Tx
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04-27-2014, 01:01 PM | #202 |
On the road to being a farker
Join Date: 07-20-13
Location: Waynesville, NC
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If you order a grill cover from GrillWraps and plan to install a second 2" ball valve on the right, you might ask Bill Donohue to modify the cover.
The standard Grill Wraps cover has a cut out for the left 2" ball valve and the center 1 1/4" ball valve but it doesn't extend to cover the capped off air intake on the right.
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Lone Star Grillz Cabinet Smoker, Backwoods Fat Boy, Hasty Bake Gourmet, 22 1/2" Weber Smoky Mountain, Napoleon Grill |
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04-27-2014, 01:15 PM | #203 | |
is One Chatty Farker
Join Date: 03-03-14
Location: Sachse, Tx
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Quote:
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04-27-2014, 02:15 PM | #204 |
Full Fledged Farker
Join Date: 01-11-14
Location: Chantilly, VA
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There is still plenty of room for the cover to fit, so if you forgot, all is not lost!
I am about 18 hours into this this cook. Pulled off the butt, the Brisket and a pork loin next the ribs in about 30 minutes, then it's eat'n time!
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Michael and Cathy LG and XL BGE's LS Insulated Cabinet Smoker Lonely Charbroil Infrared Gasser and Quick Read Thermapen [B]Certified IMBAS MOINK Baller![/B] |
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04-27-2014, 02:30 PM | #205 |
somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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How much charcoal did you go thru so far? I'm curious since some are not getting good burn times and others are. Where is the pron?
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Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! ([URL="https://docs.google.com/spreadsheets/d/12NjP4bH3uLyH6-RJnI4gSfDr0nKQ6_4cxdw_GhmrKq0/edit#gid=1935530835"]Link[/URL]) |
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04-27-2014, 03:50 PM | #206 | |
On the road to being a farker
Join Date: 07-20-13
Location: Waynesville, NC
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Quote:
Have you added charcoal during your cook?
__________________
Lone Star Grillz Cabinet Smoker, Backwoods Fat Boy, Hasty Bake Gourmet, 22 1/2" Weber Smoky Mountain, Napoleon Grill |
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04-27-2014, 04:38 PM | #207 |
is One Chatty Farker
Join Date: 03-03-14
Location: Sachse, Tx
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Ya how much charcoal. The suspense is killing me...
On my old wsm 20lb would burn for 12-14 hours with 3 gallons of water in the pan... I am planning my first cook for next weekend with brisket, butt, and ribs... |
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04-27-2014, 04:41 PM | #208 |
somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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Mike must be in a meat coma...
__________________
Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! ([URL="https://docs.google.com/spreadsheets/d/12NjP4bH3uLyH6-RJnI4gSfDr0nKQ6_4cxdw_GhmrKq0/edit#gid=1935530835"]Link[/URL]) |
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04-27-2014, 06:18 PM | #209 | |
Full Fledged Farker
Join Date: 01-11-14
Location: Chantilly, VA
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Quote:
I went to bed last night about at 11, and pit temp was 225. At 6:45 am this morning, It was still at 225.
__________________
Michael and Cathy LG and XL BGE's LS Insulated Cabinet Smoker Lonely Charbroil Infrared Gasser and Quick Read Thermapen [B]Certified IMBAS MOINK Baller![/B] |
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Thanks from:---> |
04-27-2014, 06:24 PM | #210 |
Full Fledged Farker
Join Date: 01-11-14
Location: Chantilly, VA
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You're right! I am in a meat coma! I had some brisket, a little pulled pork, and a couple of ribs. I also had to try a pork loin roast that I did for a neighbor. He brought over some saying it was fantastic! Wash all that down wit a couple of beers, and you have a tired, really stuffed, but happy cabinet owner!
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Michael and Cathy LG and XL BGE's LS Insulated Cabinet Smoker Lonely Charbroil Infrared Gasser and Quick Read Thermapen [B]Certified IMBAS MOINK Baller![/B] |
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