Brian Moriarty
TVWBB All-Star
Anyone using using this arrangement?
I have never had any issues with my Guru on my 18" Bullet or Large BGE. So I decided to do a High Heat butt/picnic cook on the 22" WSM using the Cajun Bandit stainless steel High Airflow charcoal ring.
I filled the ring with an entire 21lb bag of Kingsford and did a Minion start with a weed torch, dry pan w/pizza stone for a heat sink and plugged the Guru in to do its thing. I couldn't get it over 300*, I'd open the door and get it up to 360 or higher but once shut the temps would drop and hover @299>.
Long story made longer-
the butts were done in @4.5 hours and I got very nice slices from the money muscle, which was what I was shooting for, but when I moved the 10lb picnic to the top rack, the temps shot up and hovered @325>. It was like the picnic was another heat sink in the cooker! Granted, 4.5 hours for 6lb butts and 6 hours for a 10 picnic is better than I can get using my drum smoker, but this was a stressful Guru assisted cook for me!
BBQBob surmised that it may have been the amount of briqs was choking the fan, and I'm thinking he's partially right. The Cajun Bandit ring is meant for increased capacity for extended low and slow burn times, so I'll have to try the Guru with the stock ring to see if it was the case.
I had not seen any posts on this subject, so I thought I'd throw it out here and share my experiences or if anyone else has been through this?
I have never had any issues with my Guru on my 18" Bullet or Large BGE. So I decided to do a High Heat butt/picnic cook on the 22" WSM using the Cajun Bandit stainless steel High Airflow charcoal ring.
I filled the ring with an entire 21lb bag of Kingsford and did a Minion start with a weed torch, dry pan w/pizza stone for a heat sink and plugged the Guru in to do its thing. I couldn't get it over 300*, I'd open the door and get it up to 360 or higher but once shut the temps would drop and hover @299>.
Long story made longer-
the butts were done in @4.5 hours and I got very nice slices from the money muscle, which was what I was shooting for, but when I moved the 10lb picnic to the top rack, the temps shot up and hovered @325>. It was like the picnic was another heat sink in the cooker! Granted, 4.5 hours for 6lb butts and 6 hours for a 10 picnic is better than I can get using my drum smoker, but this was a stressful Guru assisted cook for me!
BBQBob surmised that it may have been the amount of briqs was choking the fan, and I'm thinking he's partially right. The Cajun Bandit ring is meant for increased capacity for extended low and slow burn times, so I'll have to try the Guru with the stock ring to see if it was the case.
I had not seen any posts on this subject, so I thought I'd throw it out here and share my experiences or if anyone else has been through this?