I couldnt wait till saturday and since I got the pitminder this week and the thermapen came in yesterday I figured Id finish the bacon in time for Easter breakfast. This cook was going to be the test for the guru. We had winds gusting between 40-50 mph and normally I would have called off the cook but figured Id see if I got what I paid for.
Hooked up the guru, which was easy as pie. Foiled the empty pan with three pieces of crumpled and straightened foil with another covering to collect the drippings. Put the cured butt on with probes for the guru and ET-73. Lit 20 kingsfords and put them on top of a full ring with 2 pieces of apple and 1 piece of hickory.
I first set the temp for 195 to be sure and not overshoot. (The night before I tested the guru with boiling water and found it was calibrated perfectly. It would turn on and off right at 210 marking.) The cooker came up to 195 and held so I increased it to 200 and there it sat for the entire five and a half hours it took the meat to hit 150.
I sliced up the meat today and fried a bit up. This is a really good recipe and easy enough without having to order the Hi Mountain. Not too salty and not too sweet. The amount of smoke was right on and it really has a nice hammy flavor. I split it into half pound packages and put 3 in the freezer for a later date.
As for the guru...I am totally impressed. It held temp throughout without allowing the smoker to bounce around despite the whipping winds. Also, I noticed the smoke flavor in the finished product is much better than without the guru. It seemed as though the smoke wasnt bellowing out of the cooker but rather whisping and the meat doesnt have any smoky bite to it. I sat there laughing to myself at the years spent fighting the temps with long overnighters.
Somehow, I dont think Im going to miss that.
http://community.webshots.com/album/562860233SkfMGm?vhost=community
Yeah I know...its time to clean the smoker. I didnt realize how dirty it is.
Hooked up the guru, which was easy as pie. Foiled the empty pan with three pieces of crumpled and straightened foil with another covering to collect the drippings. Put the cured butt on with probes for the guru and ET-73. Lit 20 kingsfords and put them on top of a full ring with 2 pieces of apple and 1 piece of hickory.
I first set the temp for 195 to be sure and not overshoot. (The night before I tested the guru with boiling water and found it was calibrated perfectly. It would turn on and off right at 210 marking.) The cooker came up to 195 and held so I increased it to 200 and there it sat for the entire five and a half hours it took the meat to hit 150.
I sliced up the meat today and fried a bit up. This is a really good recipe and easy enough without having to order the Hi Mountain. Not too salty and not too sweet. The amount of smoke was right on and it really has a nice hammy flavor. I split it into half pound packages and put 3 in the freezer for a later date.
As for the guru...I am totally impressed. It held temp throughout without allowing the smoker to bounce around despite the whipping winds. Also, I noticed the smoke flavor in the finished product is much better than without the guru. It seemed as though the smoke wasnt bellowing out of the cooker but rather whisping and the meat doesnt have any smoky bite to it. I sat there laughing to myself at the years spent fighting the temps with long overnighters.
Somehow, I dont think Im going to miss that.
http://community.webshots.com/album/562860233SkfMGm?vhost=community
Yeah I know...its time to clean the smoker. I didnt realize how dirty it is.
