How many of you use a Guru or Stoker?


 
David,

I have a guru and only use it on the occasional overnight when weather conditions make me cautious of holding a temp all night with a MM. Usually, regardless of the weather temps, as long as the wind isn't strong and it isn't raining, I go with just the WSM. I love the guru for what it does but I find it overkill under most conditions. The WSM is amazing all on it's own.
 
I HIGHLY recommend an ATC for cooking on a wsm in a tropical storm or depression. The second best thing is to have a torch handy, but forget about a decent night's sleep.
icon_frown.gif
 
Originally posted by Mike A.:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">very timely and predictable results
Click to expand...

This is a biggie, also the longer burn time and easier clean-up (compared to using the water pan heat sink). I always hated carrying that oil slick out to the woods to dump it - usually would end up dumping some on my shoes! </div></BLOCKQUOTE>

i thought the water pan was in there to deflect heat and, more importantly, to add moisture to the environment. you dont find the results dryer without it?
 
The sole point of the water pan in my opinion is that it helps with heat control.

Doesn't do anything regarding adding moisture to the food you're cooking.
 
Originally posted by Mike_M:
The sole point of the water pan in my opinion is that it helps with heat control.

Doesn't do anything regarding adding moisture to the food your cooking.
Click to expand...
+1 think of it as a heat capacitor.
 
Originally posted by Mike_M:
...Doesn't do anything regarding adding moisture to the food you're cooking.
Click to expand...

I see this all the time on this board, but it's worth mentioning that while the water doesn't moisture to the meat, it certainly adds moisture to the cooker. This slows evaporation, thus the steam you can see or feel with your hand coming out the top vent.

Does it matter though? Not much when you consider that cooking to tenderness and not overcooking is the best plan for moist meat.... and there's no sense to using water in the pan if you want to smoke some butts all day at 275* to be done in time for supper. It's a losing proposition, at least in my cooker on most days.

However, water in the pan DOES make a difference. Smoke some split chicken or leg quarters in the wsm and I guarantee it'll be drier on the bone side if you skip the water. My best leg quarters by far are with water in the pan and vents left mostly open, temps 250-275*. Conversely, I don't use water in the pan if I'm gonna foil a brisket or ribs, since the bark develops slower.
 
I have niether but I use the Auber. Primarily for long cooks. If I'm doing ribs & chicken I don't use for the most part. You can't beat the price for the unit. I did not find a need for the wireless and/or receiving updates on my phone via Twitter functionality. I just needed something to control my temperature. They all work the same its the difference between a Toyota and Lexus, they both perform the same but one has more gadgets then the other.
 
You must log in or register to reply here.

 

Back
Top