Steve M Posted September 11, 2016 Report Share Posted September 11, 2016 My kk temp probe just had to be adjusted a few degrees. I agree with Rob, the guru probe could be close to the (colder) meat and give a false low reading. I'll bet the two temps converge at some point. Quote Link to comment Share on other sites More sharing options...
Karolina Komodo Posted September 11, 2016 Author Report Share Posted September 11, 2016 Meat is in stall in the 170s for the past couple of hrs, considering wrapping. Smells great though! Cyber temp still 30 under kk reading 220/250. Guess I'll need to calibrate cyber before next cook. Quote Link to comment Share on other sites More sharing options...
5698k Posted September 11, 2016 Report Share Posted September 11, 2016 If you do have to calibrate, I'm guessing it'll be the tel tru. Rob Quote Link to comment Share on other sites More sharing options...
Steve M Posted September 11, 2016 Report Share Posted September 11, 2016 May as well calibrate both at the same time. I'm interested in the result. Quote Link to comment Share on other sites More sharing options...
tony b Posted September 11, 2016 Report Share Posted September 11, 2016 Even when calibrated, you will see an offset in the temperatures between the Guru probe (grate level) and TruTel (dome). It's generally about 20F on an indirect cook. Looks like you got everything else figured out on the probe port, fan port, etc. Never would have thought to hang the Guru on the side table bolt. 1 Quote Link to comment Share on other sites More sharing options...
Karolina Komodo Posted September 12, 2016 Author Report Share Posted September 12, 2016 First, thanks to you all for your help getting through my first cook. This forum is awesome. The chopped Q was a hit..flavorful, moist, good texture. Had a few "best I've had" comments. As others have suspected, and given the cook took 14hrs, the correct cook temp must have been close to the guru temp of 220. I did go up to 235-240 after 12 hrs as I was stuck on the stall in the 170s for a long time and needed to get moving. Here are some pics, took one butt off the kk before remembering a pic, I was trying to limit time open as one needed 45 min longer than the other. Thanks again for the help! Eric Quote Link to comment Share on other sites More sharing options...
Pequod Posted September 12, 2016 Report Share Posted September 12, 2016 Looks like success to me! Great color and a nice bark too. How did the smoke pot work for you? Quote Link to comment Share on other sites More sharing options...
Karolina Komodo Posted September 12, 2016 Author Report Share Posted September 12, 2016 Smoke box worked great, looks like it ended up on its side from underlying charcoal burning down. Top stayed on, maybe the flour paste was worth doing. 1 Quote Link to comment Share on other sites More sharing options...
Steve M Posted September 12, 2016 Report Share Posted September 12, 2016 That's some good looking Q, great bark. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 12, 2016 Report Share Posted September 12, 2016 Your pork butt looks perfectly delicious, it is a beautiful sight. Quote Link to comment Share on other sites More sharing options...
tony b Posted September 12, 2016 Report Share Posted September 12, 2016 44 minutes ago, Karolina Komodo said: Smoke box worked great, looks like it ended up on its side from underlying charcoal burning down. Top stayed on, maybe the flour paste was worth doing. If your top isn't snug tight, I highly recommend the flour/water paste seal. While a tad messy to do, works like a charm. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted September 12, 2016 Report Share Posted September 12, 2016 That butt looks terrific nice cook Outback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
Stile88 Posted September 12, 2016 Report Share Posted September 12, 2016 Looks like a huge success excellent first cook bark looks great looks super delish Glad everything worked out well.for ya Quote Link to comment Share on other sites More sharing options...
cschaaf Posted September 12, 2016 Report Share Posted September 12, 2016 When I use my fan controller, I completely close the kk bottom vents and let the fan handle the flow from the bottom. Quote Link to comment Share on other sites More sharing options...
Karolina Komodo Posted September 12, 2016 Author Report Share Posted September 12, 2016 Yes, I did the same once I was up to temp, thanks. That reminds me, I notice a bit of smoke escape from the top of the bottom vent control framing. The pic attached shows it more pronounced after I left the top open once cook was done and got hot and smokey. Is this normal? Can I do anything to seal better? Thanks. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted September 12, 2016 Report Share Posted September 12, 2016 With the Guru fan running and the top vent clamped down almost closed on a 225F cook, you tend to pressurize the inside of the KK, which can force smoke out around the edges and out your probe port. Since air is leaving and not entering, it doesn't affect your cooking temps at all. Quote Link to comment Share on other sites More sharing options...
bosco Posted September 13, 2016 Report Share Posted September 13, 2016 I have posted this before, the heat and no room to allow the air to escape is the culprit. When you close that dome sometimes you may even see that lower damper plate shake as the KK builds pressure upon closing. Simple fix is, push all four corners of the lower damper plate and it will seal it up. You may have some debris behind there now which you may have to wipe down to make a better seal. Quote Link to comment Share on other sites More sharing options...
Karolina Komodo Posted September 13, 2016 Author Report Share Posted September 13, 2016 Tony and Bosco, that certainly makes sense as it was minimally noticeable before I shut everything down and had the top vent only a few inches from closed during the cook. I will clear any debris and push the corners as you recommended. I was able to get to the rest of the clean up today and was impressed how much coco char was left. Also, I was surprised how much of the wood was left in the smoke pot, I will attach the photo in the next post from my phone. The meat was had a great smoke flavor so no complaints there. I was at 225 or so for 14 hrs and that much left...is this what you all have experienced? As you can see I really packed it in with chips surrounding a few chunks. I want to thank you all again for the help on my first cook and the props on how it turned out. A few of my buddies who were her to see Gator in action are already putting a KK on their wish list. Eric Quote Link to comment Share on other sites More sharing options...
Karolina Komodo Posted September 13, 2016 Author Report Share Posted September 13, 2016 Quote Link to comment Share on other sites More sharing options...
tony b Posted September 14, 2016 Report Share Posted September 14, 2016 (edited) Yep, that's a lot of wood, even for a 14 hour cook. So, I'm not surprised that you have a bunch left. You don't need smoke for the entire cook. Once the meat's surface starts to dry out (bark develops), it doesn't absorb hardly any more smoke, unless you spray it with a cool liquid (water, beer, apple juice, etc.) But, there you have to be careful not to spray on too much or you'll wash off the bark that you've worked so hard to build up. YMMV Edited September 14, 2016 by tony b Quote Link to comment Share on other sites More sharing options...
