Recent content by Daniel Judge

The BBQ Guru is one fantastic little piece of machine. Great food and great sleep.

Since we are at this. I just read a post stating that once the internal temp reaches 195-205, the flat is ready but the point should be cooked for another two hours for burnt ends? Can someone please explain? I thought that at those temps, the whole brisket is done?? The flat should be sliced...

I am saving this!! Great insight. Thanks

Thank you for those wonderful words. I went down to the butcher today and ordered a 12 lb Brisket. They should have one for me by wednesday. I am running this one this upcoming weekend. This time it will be perfect and fantastic. Thank you all for your help and support. Will let you know...

They look fantastic.

All vents, except the one the ATC was using were closed. Top Vent 1/2 open. I started the cook at 9pm and was expecting to finish between 6-7am. IT ended up hitting 195 at about 10:30 am but my fuel burned to fast so when I woke up at 5:50 and checked the temp, it was at 160, I added a few...

I will definitely try again. There is no way this baby is beating me!! I am going to wait until I find the right Brisket though. One that actually weighs a bit more that 6 lbs and will try again with briquettes, only 1/4 chiminey lit and full water pan. Will try foiling at 150 and go through...

South American Highlands to be exact. Temperature was about 60 degrees. Not windy at all. Vents closed, (Digiq DX on only open vent) top vent completely open. The Brisket was quite small and it wasn't even at all. Actually I forgot to mention that the thinner part of the brisket had to be...

Everything went wrong. I always use lump charcoal since where I live, briquettes are real hard to find. My rubbed 6 pound brisket went in the WSM around 9pm. My Digiq DX was connected and monitoring Brisket temps and Cabinet temperature. I used a whole bag of lump and put a full chiminey...

Let me know what you went for.

Sounds great, I would like to try it with french fries instead. At what temperature for 3 hours on the upper grate??

Rodney. Thanks for the link.. that is exactly what I am going to do. Those knokout plugs should work perfectly. I went through the same troubles not knowing which to buy. Ramp mode on the Guru definitely a plus.. It is fancier, looks very well made and has a bunch of really cool features...

I`m sure it is. The only thing is, there is very limited high heat tape that came with my Digiq DX. I don´t plan to use my guru all the time, only in long cooks. That being said, I would have to remove the tape after I finish my long cook so I can do my short cooks without it. Perhaps...

I have tried chicken. Low and slow indirect in a charcoal bbq. It was fantastic. I`m going to try hot and fast and test the difference. Thanks for your imput.

Makes all the sence in the world. Thanks for your imput.