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My First 12 Pounder !


 
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I kind of enjoy listening to the bbqGuru "breathe" as it holds the temp. Every six seconds or so the fan kicks in (it's pretty quiet) and then shuts off. Reminds me of my favorite ex-wife sleeping.

You described it very well Mords. When the meat reaches the target temp, the control will begin gradually lowering the temp of the smoking chamber.
 
Well atleast your ex didnt snore...my present wife now does.....shes also my first.....neways now its just a delema which method to use...and im a lil confused of how to set target wsm temp.. i guess it would go like.....have the knobs for meat on 185 and the wsm on 230 and then turn the machine on....looks right...but for now.. im just going to do it without ramp...
Mords


oh ya.im a lil late...but im puttin on the meat right now.. woohoo more pictures
 
Disabling "Ramp Mode". This is described in the first paragraph of the "Getting Started" guide.

"Set your meat control knob to the off position before powering up the control. After you power up the control, you can set the meat done temperature on the "Meat Setpoint" knob. When your internal meat temp is reached, the alarm will sound."

Be aware that the "off position" is just dialed all the way to the left. There is no "click". I applied a little too much force it kind of twisted the knob around and had to fix it later.

Hope this helps.
 
yes it did thank you very very much.. right now it is on the rack...took up almost the entire rack....i got my guru going with ramp mode off... it was pulsing for six seconds every few seconds and now its pulsing 3 seconds every few seconds....hey its keeping the temp steady....
oh this is so cool
MOrds
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Bill holly crud.. i checked out your pictures.....dude you got a lot of thermos going on there.. not to mention baby monitors...heheheh. i have them to but they are for my babies......and my WSM baby....neways....
ya i think im hooked.....
i cant wait to eat it.. thats the worst about this.....gotta be patient.....ooh its worth it.. later
Mords
 
LOL! Yeah, that sucker's wired, alright! And while my 3 and 6 year olds are still, and always will be, my babies, that monitor has done paid for it's self (it was a baby shower gift) and is now in it's extended mission, and is performing flawlesly
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Can't wait to see your pics
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wadda ya think Bill....i set my guru to 135...its now at 150 the fan of course is stopped...dont konw how it got that high....i have the aligator cliped right next to the brisket on the grill..about an inch.5 in...
the polder and my other weber themo are reading 215 i looked in the holes with a flashlight and they are about .5 inches above the meat.. perhaps thats why is showing it much cooler...i never had that prob i dont think cuz i forsure never cooked a peice of meat that went all the way under the grill vents on top...before i put the meat in they all were on target... i guess the guru has the more acurate temp...the meat now inside is 100 deg
take care
Mords
 
know i should not put water in pan however it never does mention that....

Moords,
Why are you saying that you should not be putting water in the pan?

Don't know how to use the feature which quotes from other posts.
 
i know i should not put water in pan however it never does mention that....
Moords,
Why are you saying you should not put water in the pan? I am unfamiliar with inserting quotes from other posts.
 
um i was just doing cntrl C to copy and then you hit cntrl V and it prints it.....

when you use the guru your not supposed to put water in the pan....your supposed to roll up some balls of foil and put it in the pan and cover with more foil to catch the drippings.. have no clue why you do the ball thing......

oy vay... my guru started to beep it hitin 275--i shut it down and waiting now....
see what happens...oh and i replaced the guru thermometer on a spot a lil more farther in from the side...

Mords
 
Mords, technology can kill a nice and simple process can't it!!

I thought the ET-73 was bringing it in the 21st century but this GURU is something else! Hope you can get it worked out and you don't ruin that $110.00 kosher nugget!
 
The balls of foil are to keep the drip sheet foil from resting on the bottom of the water pan and getting so hot that the grease burns. There are other ways to do it, but none more reliable and cheaper.
 
Oh, the drama is killing me. Please, relax.

I didn't quite know what you meant when you said you "set the guru to 135", I presume you meant 235. But it looks to me like your guru and weber thermometers are reading somewhat close to the same temps, depending on the placement of the probes and assuming you meant 225 for the guru.

If the smoke chamber reached 250, the fan stopped, and the temp is backing off it sounds like you are in pretty good shape. I imagine that a 12 lb brisket will shake up the temps for a bit until it warms up. It should start stabilizing as the surface of the brisket comes up to approximately the smoke chamber temps.

You'll be fine. Good thing you are off work tomorrow. The way you are going, you won't be going to sleep early.
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Hey guys...Sorry, but I was watching JK and was trying to get his views and missed this.....

Mords, 135 and 150..I'm thinking that's a typo and should be 235 and 250?? Moving the therm in is good! Gotta find a happy medium between the wall of heat on the outside and the cold mass of meat on the inside. Next cook, try placing the pit therm on a rung that the meat doesn't touch, but is still uninfluenced by the cold meat and the wall of heat. Sorry, that's my best guess with not being able to see your setup.
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Rogers,

Mords is correct ~ Use loose balls of foil covered with HD X-Wide foil to catch the droppings, and Chet is right...Butt, it's also to help diffuse the heat radiation thru the water pan.
 
yes sorry guys i made a typo....i moved the aligator clip closer in and now all three thermos are readin the same....one last prob for night and then ill let g-d and the guru do their magic...ok now the guru started beepin and now they are all reading 165.. a wee bit high.. so i closed the guru damper hopefull itll snuff alil of the fire...so right now everything is closed exept the top vent....my only other question is if that doenst work...
could i put a cup or two of cold water in the pan???????
just a thought...
thanks for walking me through this guys......hopefully the anxiety wont kill me before the brisket is done!!
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take care and good night
Mords

sshhh my nugget is resting...
 
You opened the top, replaced the temp probes, and let in a whole bunch of oxygen. The charcoal powered up and I think that you are experiencing a little temp spike. You have a long cook ahead and a few minutes shouldn't make that much of a difference.

Go ahead and open up that little gate as soon as you feel comfortable and then stop messing with it. Let the temperature settle down and things should work out just fine.

Good thing I'm on the west coast. It's still early out here.
 
alright alright ill leave it alone....until i flip it half way mark prob....thanks for the reply and ill be in the WEst coast in about a week..keep it warm for me.. take care and thanks
Mords
 
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