cruzmisl

Honestly I don't think it matters.

I used to use chips but they burn up too fast. I have since switched to chunks from Lowe's or wherever and discard the bark on the chunks that have it. Trouble with that is you only get hickory chunks-not much variety. On the plus side it's cheap.

It doesn't come with a spit rod so that will have to be cut ot length anyway. A piece of 3/8" round stock has to be welded on so it will fit on the left side of the K. I'm still deciding if I want to give it a whirl. Its $90 and the guy will send one out for a 30 day trial-for free I might add. Again I probably don't need it but I don't need a guru either and I bought one of those Dennis, do you have any thoughts on this?

I found this while searching another BBQ forum. What do you think? It looks really interesting. I probably don't "need" it but I think it would be really cool. https://www.ribolator.com/index.php Joe

http://www.electrickamado.com/ Maybe Richards attempt at a "green" POSK.

I never use a water pan or foil either (for pork anyway) but had to ask since lots of people do. The question was spawned from watching this season of BBQ Pitmasters since Mixon uses a water pan and Trigg foils his ribs. So many techniques its mind boggling. Take mustard for example, I always put my rub on the dry meat-no mustard- but lots of people use mustard. I may try the mustard this weekend on a couple of slabs. Also brining is another area where some people do and others don't.

Hi, Curious if you use a water pan on your low and slows or if you go "dry"? While I'm at it do you foil any of your slow cooks (brisket, butt, ribs)? Thanks, Joe

I did my fair share of manual cooks. I had a POSK for 4 years prior to taking ownership of my KK in 2006 so I'm no stranger. Like Conodo said-its just piece of mind. It worked exactly as it was supposed to it was just set up improperly. I don't care what anyone says - its easier with the guru

Ok, so its damned cold and windy outside but I'm doing some butts anyway. As I posted here http://www.komodokamado.com/forum/viewtopic.php?t=3401&highlight= I had an issue with high temps during an earlier cook so after I sealed the rear door I decided to try another butt. So I plan to have some friends over for dinner. I wake up at 0430hrs and build the fire. I put the butt on at 0600hrs and take off to work. Its only an 8lb butt so I figure it would be done way before 1800hrs which is when I'm planning on eating. I call my wife periodically throughout the day to check the guru temps and its bang on at 250 all day This is great since there was a really strong wind today which means my cooker is tighter than a gnats @ss. I get home at 1400hrs and the cooker is still plugging away at 250f. I check the temp of the butt and its 147f I look at the dome temp and its at around 200f. I open the cooker and immediatley realize my mistake. I filled the basket, placed the stone on top of the basket as a heat diffuser then put a pan above that to catch the drippings. Trouble was I put the temp probe at the rear of the grate which is hotter than the center where the butt is. The guru thought it was hotter than the cooker really was So I moved the probe and bumped the temps up to 265f on the guru which is an indicated 250f at the dome. Needless to say we went out for burgers. Its 2200hrs and I just pulled the butt off. It looks and smells delicious despite cooking it at glacial speed. What's most amazing is this cooker is going for longer than 15hrs and still going strong. I didn't add a single chunk of lump Are you kidding me? Talk about efficient! Try that on your Weber Here's a picture of the butt. The taste was absolutely TREMENDOUS and that bark was heaven.

Re: What a drag....

The other day I bought a 10lb butt and decided to throw it on after work. I got home around 11 set my guru up and got the temps of my cooker stable. I toss the injected pork on at around 1am and went to bed. I got up around 7am and checked the cooker. My guru is flashing "lo". I'm thinking this is strange but the fan froze due to the extremely cold temperatures. There was a huge icicle hanging from the fan So I brought the fan inside to thaw it out, rebuild the fire and set the guru back up and go back to bed. I woke up at 11am and check the cooker again. Now my guru is flashing "done". Trouble is it shouldn't have been done that fast. I checked the temp of the cooker and its at 400f I opened the lid and my butt looked like a meteor. That's disappointing. The winds had really kicked up and my rear gas door was slightly ajar from when I cleaned out the ash so the guru didn't stand a chance. The interior of the butt was still edible but the bark was like asphalt....booooo. Since then I sealed the rear door shut with some red silicone so hopefully it won't happen again. The moral of the story-check your rear door. Joe

Thats really sad to hear All my best to his family during this difficult time.

Why are you on the BBQ Guru website when you have a Stoker Anyway, this is what you need. Hope it helps, http://rocksbarbque.com/product.gc?ID=18 Joe PS I don't have a Stoker though so maybe I don't know what the hell I'm talking about

Hi, Lowes had a sale on their stainless steel injector's so I picked one up. I want to try an injection for pork butt but don't have any recipes. Anyone have any ideas? Thanks! Joe

Order the roti from a third party and get this motor http://www.onegrill.com/Electric_Rotisserie_Motor_p/4pm05.htm it works great and half the cost.

Well I did the reverse sear last night and it worked pretty good. The meat was very soft and didn't shrink as much. It was very good but the one thing I did notice was more of a "charcoal smoke" taste to the meat. I let the cooker come up to temp (250f) for about an hour before I put the meat on. I think since the coal doesn't burn as hot it imparts more smoky flavor. I'm still trying to decide if I like it or not (smoke flavor).

I'm going to give this a go tonight. Hopefully it works out. I have company coming and never tried it before If they don't like it - too bad.....what do they want for free

In my experience I have found that wagyu rib eyes were too rich for me. I much prefer a strip or a tenderloin but my favorite is the strip. Having said that I'll take free wagyu ribeyes any day of the week The meat is very expensive but well worth it. Its not an everyday meal but for special occasions its well worth it. My wife doesn't care for it though, she says its too "fatty"

I just watched this show yesterday. I liked it. I thought it was pretty good. One thing I didn't like was Myron's attitude. He seems like a bully. Maybe I'm misinterpreting his ball busting though. Maybe he's a good guy

My best to you and your family over the Holidays

I got tired of seeing "out of stock" on their webpage not to mention their motors are overpriced. I bought this one http://www.onegrill.com/Electric_Rotisserie_Motor_p/4pm05.htm from onegrill.com and it works perfectly, very quiet, durable. It also costs half of what EZ Que wanted and I had it in 2 days. I'd cancel my order if I were you. Just my 2 cents.

I was able to buy a stainless "Butterball" brand injector from my local Lowe's for $10. Seems to be well made but I haven't used it yet.

Thanks for the detailed description. Despite the detail, I'm sure it will be several hundred pounds of brisket before I am anywhere near your level

Haha, I like the analogy.