Quote:
Originally Posted by Shuie
Really nice job! That was a lot of work and it looks like it was totally worth the effort.
I know that tending the fire, adjusting vents and stressing over temp management for 16hrs+ without falling asleep is part of the journey but it really is worth it to look into some kind of temp controller for a long cook like this. It's obviously not necessary but it does make the process less stressful. This one was recommended in my last BBQ/smoker thread. I'd never do another brisket or shoulder without it or something like it:
https://pitmasteriq.com/ |
I have seen those Guru things on U Tube.
I doubt if I am ever going to run the Klose for that long again, as it is A LOT OF MEAT and effort to cook. I think it would be better to just buy the Point Cut and do that. The Flat by the nature of being lean is dry. So far I have only sampled a bit of the thinnest end, while falling apart tender, it is dry. Some Q'ers cut off the whole thin section of the Flat and chop it up with some sauce.
The question I have about the Guru's is does it moderate smoke from the fuel source?
My biggest concern yesterday was to run a HOT AND CLEAN fire without putting out billowing smoke while maintaining temp. . My temp while I was writing the OP dipped to 160 and after I put one Oak stick on went to 300. To correct I simply put more fuel on (small chips of Lump for a quick shot in the arm) and opened the lid to get er down. All in all I was running between 200 and 250 all day. Mostly at 225. But there is that range.
After I put an Oak stick on I had to open the Fire Box door to let in alot of air so as to keep from billowing out smoke.* When the wood burned down a bit I could close down the dampers. So you can call it a skill set or even art to running one of those things. So yesterday was an exercise in running a hot clean fire while managing temp.
* There is a a lot creosote when you put on a fresh piece of wood.