rorkin

Similar thing happined to me with less damage.. But it could have rolled out on my foot which was in a sandal... I agree on some kind of screen barrier

I did try 240 for a while but again was afraid to dry it out..Guess it just was a tough one obie wan.. I have heard of 24 hour cooks but heading for 30.. sheesh

After hearing all the raves about Chuck roll , I decided to take the plunge and try one.. using the simple instructions on the Weber site. I was only able to find a 21# hunk but figured what the heck.. It is not so easy to find a smaller one..and others have said they have used the same.. The piece was slathered and seasoned and put on the cooker at about 9:30 at night.. The temp through the cook was rock solid at about 230.. The cook progressed normally and the roast hit 165 degrees. This is where I wrapped foil which is supposed to keep the meat moist and speed cooking. The temp rise slowed but eventually got to about 171 where it plateaued.. OK so far normal. That was about one in the afternoon.. Here is where it started to get weird.. The plateau lasted till about 6 pm.. OK a big piece and a plateau is expected..it then took till about 9 pm to get to 182.. I figured I am in the home stretch but this beast has been on for 24 hours so far.. between 9 and midnight the temperature drops back to 180 !!!! It is now almost 27 hours.. The meat pierces easily and feels loose so I figure enough is enough.. I am afraid that this baby is going to be bone dry..I take it off I let it stand and see what is up.. well it pulls pretty easily and for the most part is moist.. but the meat is still chewy.. I guess I should have held on for 195 degrees but unless the temp started to rise and a bit more quickly , I was headed for a 30 hour or more cook. Anyone successfully cook anything this large ?? I guess if I try again I will cut it to 2 pieces or keep looking for a smaller one

Should be done cooking a 21# chuck roll in a few hours.. Anyone have a favorite dipping sauce to recomend for beef ??

Got it..

Why do you put the lower grill in when you are cooking on the upper ??? Did I miss something ??

Elegant solution

Actually I was looking through a Paul Kirk cookbook and ran across a recepie for a 4 to 5 pound brisket.. So I thought I would give it a try. This one started out at 5 pounds.. He talks about 10 hours cooking.. It does seem like it could dry out but time will tell. It probably takes that long to get tender..its about 9 hours now and the temp has started moving again..

Well I guess someone has been telling you that size matters..

My wife has a hand held propane weed burner.. It uses a Coleman type propane bottle and basically looks like a 3 foot long shepherds crook. I just stand outside the K and stick the lit end into the charcoal basket. Gets coal lit in about a minute. A classic Alton Brown type double tasker.

Gonna be a late night.

Don't know what I was thinking.. I am fair game with that statement..

I guess either approach would work but both of my inducer tubes would have required filing so I did it the way seen in the above post

Shown below is installation of shorter tube I had. Since tube is a little shorter than the installed tube, I also laid a silicone bead behind the inducer to limit movement when pushing inn fan, I also applied a little silicone plumbers grease (used for lubricating hot water valves) to ease insertion. The cap is not the tightest fit but seems ok.. See pictures at url below http://www.pbase.com/rorkin/kamodo

Well I am trying locktite black hi temp silicone.. I used the inducer tube from my old offset firebox which is the same piece as the shorter tube.\ It has a spider inside for securing it in its original application which can be punched out.. If it is inserted from the inside, it fits up against the faceplate securing it in that direction.. Now if the locktite does its job then I should be able to push the fan in without dislodging the tube. Since the fan unit is a tight fit, I have some doubts but will see in 24 hours after loctite cures

Spoke to Bob at Guru this morning.. Looks like they are recomending using the shorter tube and using a high temp silicone to glue it in.. They feel that it will stand up to the pushing and pulling. I also thought about removing the snap ring on the longer unit but was not able to check to be sure it is below the charcoal area so it could penatrate farther in. I assume it is fine but I am not in the same state as the smoker at the moment to check.

That is certainly an option but I had hoped that a smaller tube would be close to flush with the body and look better when not in use. After all these are works of art

Thanks for the response. Yes I saw your post and thus the questions.. Dennis is convinced that this should be a tight fit with no need for silicone. Hopefully your fix will not work lose over time with pushing and pulling the fan on and off There is some question of whether you got a fan tube or inducer tube.. I do not believe there is any difference since the fan fits into the inducer.. I don't know if there is a missed communication between Dennis and Fred or if the guru port is not quite the diameter it should be.. Or if there is another short tube other than the one you got that fits a little better If not then something is amiss . I quote below the back and forth between Dennis and myself today on this issue.. I think I am reading it correctly Q: How do I describe the shorter inducer sleeve to Guru ?? A: I think they only have 2.. The sample they sent me is only about 2 1/2" long Q: There is some question on how to mount and hold that smaller one on.. Someone on the forum said that it does not lock in securely and they silicone it in I believe. A: I think that was the fan tube as the faceplate is CNC laser cut and a perfect snug wiggle it in fit." I wrote this all to Fred but I guess I will call him and try to resolve this. "

This is nuts.. Back and forth with Guru today.. They say only smaller inducer tube is the one used for mounting fan on thin wall offset smoker. According to Dennis there should be a 2-1/2 inch one that is the proper one but the sales people don't seem to be able to help and according to someone on the forum they were told it does exist but can wiggle out.. This is insane. Has anyone actually bought this smaller inducer and does it fit properly so that it is a firm friction fit.. If so.. What is it properly called/ part number . Does anyone have a name of someone there who actually gets it ?? Is the short inducer tube actually a different part from the universal (offset smoker) fan/inducer tube.. I hope that this is all clear Help

I have a BBQ Guru and so far have not used the fan with the Komodo. How are most of you using it ? I have trouble keeping the temp at the lower range even with the bottom door closed ant the top damper at 1/4 turn. I guess I could see the fan being useful for higher temperatures and minimal charcoal. Would appreciate any user experience. Thanks Rory

I am having a little of the reverse problem.. Hada full bed of charcoal and about 1/2 chimney dumped on the charcoal. I am having trouble getting the temp below 260.. Draft door is fully closed top only 1/8 to 1/4 open.. Had the full bed of charcoal because I did not want to be relaoding in the middle of a long pulled pork roast. It seems like I could get the dome about 1/32" more closed. Perhaps air intrusion there but it is hard to see . Is there any adjustment on the Latch ??

Has this issue ever been resolved with a new grill and basket set up ??

Thanks for the welcome.. Sorry I didn't responsd sooner. Got my cooker Friday after UPS dropped and totally destroyed the first shipment, First cook last night.. Spatched Chicken at 350 degrees.. Amazing.. Guess that diet I have been on for 6 months is in trouble.

From what I am reading here most people control the temp mostly with the top vent.. This is contrary to my experience with horizontal smokers. Leaving the chimney fully open and controling the heat with the intake air.. This prevents creasoting. It seems that to do a 220 or so temp that most people are closing the botom intake or just only slightly opening. The top is then cranked down to aprox 1/2 turn.. Is this corect??? Is there no creasote precipitating out on cold surfaces ?? Rory