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Thread: BBQ Guru

  1. #1
    Member cragcrawler's Avatar
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    BBQ Guru

    Hello all!

    Merry Christmas! I hope this post finds everyone healthy, happy, in good spirits this holiday season.

    I was given the gift that will keep on giving. I received the BBQ Guru. Now I know why my wife wanted me to cook ribs today!

    Hooked it up and set the slide to half open and the exhaust on the lid all the way open. I set it too 235 and I heard the alarm going. Went down and the temp shot up to 273. Closed the exhaust to almost closed and reduced the fan slide to almost closed and the temp came down the I opened the slide to half again and left the exhaust alone.

    The purpose of this is to find out what tips/tricks/experiences others have had with the Guru.


    Marcus
    Marcus

  2. #2
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    I normally set the Guru fan damper at 50% and set the pit temp @25* below what my target temp will be. That way I can ramp it up manually should it get too much air and run off. Do this with all my pits.
    Brian
    Left Hand Smoke "Fire it up" Competition BBQ
    PNWBA/KCBS CBJ
    BWS Gater, BGE's, WSM's, Big Drum Smoker clones (85, 55x2, 30 and 15 gallon) BPS Drum, Hunsakers Smokers Vortex Clone can, Pellet Pro 22" WSM conversion, Cookshack 008, Weber Performer/Cajun Bandit, Genesis C, Q200/120, Lodge Hibachi, La Caja China 2

  3. #3
    Member cragcrawler's Avatar
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    BBQ Guru

    Very good. I'll try that next time.


    Marcus
    Marcus

  4. #4
    Moderator jimsbarbecue's Avatar
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    I do the same as swamprb. Also try to have the drum temp controlled as much as possible with. Only the vent with the guru just topping off the final degrees

  5. #5
    Member cragcrawler's Avatar
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    Update: these tips that were provided worked really well! My only issue now is when I open up the drum to check my meat for color and feel, the temp spikes real high because of the sudden rush of air. Any thoughts on bringing the temp down?
    Marcus

  6. #6
    Moderator jimsbarbecue's Avatar
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    The guru has a lid open mode . Make sure it is turned on. Plan your moves so the lid is open for a short time. If the guru is sensing a big temp drop it maybe causing the spike.if so just unplug the fan for 5-10 minutes

  7. #7
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    Quote Originally Posted by cragcrawler View Post
    Update: these tips that were provided worked really well! My only issue now is when I open up the drum to check my meat for color and feel, the temp spikes real high because of the sudden rush of air. Any thoughts on bringing the temp down?
    Quote Originally Posted by jimsbarbecue View Post
    The guru has a lid open mode . Make sure it is turned on. Plan your moves so the lid is open for a short time. If the guru is sensing a big temp drop it maybe causing the spike.if so just unplug the fan for 5-10 minutes
    I try to work outside the drum and do all my temping or turning on the grate on a work table.
    Brian
    Left Hand Smoke "Fire it up" Competition BBQ
    PNWBA/KCBS CBJ
    BWS Gater, BGE's, WSM's, Big Drum Smoker clones (85, 55x2, 30 and 15 gallon) BPS Drum, Hunsakers Smokers Vortex Clone can, Pellet Pro 22" WSM conversion, Cookshack 008, Weber Performer/Cajun Bandit, Genesis C, Q200/120, Lodge Hibachi, La Caja China 2

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