Maiden Voyage on the Guru Powered Ranch Kettle - BBQ Central

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Old 05-24-2006, 05:50 PM   #1
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Maiden Voyage on the Guru Powered Ranch Kettle

Ain't pretty! Not that it won't work, I just ain't doin' it right! Nuthin' more tonight 'cept I'm finishin' the loin back on the gasser......
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Old 05-24-2006, 06:18 PM   #2
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Smellin' real good right now and the T-pick is goin' through no problem. Meat has not drawn back though and I'm thinkin' it''cause of the lower temps at the onset....
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Old 05-24-2006, 06:20 PM   #3
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Where are da pic's??
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Old 05-24-2006, 06:31 PM   #4
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Quote:
Originally Posted by Larry Wolfe
Where are da pic's??
They're comin'. Just tried the tear test and it passed. 2 ribs broke off the end. Lifted the rack with the tongs and it broke in half. Nice crust on the outside and very moist on the inside. No sauce. I might coulda' taken these off 30 minutes earlier... They're restin' for a bit....
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Old 05-24-2006, 06:52 PM   #5
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Well, I started with 85 original Kingsford coals lined up around the back in 3 rows. Fired up 20 new Kingsford coals in the chimney and spread them around one end of the line. One loinback from a cryo pack went on at noon. At 12:55, it was obvious that the temp wasn’t going to get into the 240’s so I went to change from the 4 CFM blower to the 10 CFM blower. The blower wouldn’t run because the wires inside the shrink tubing had broken. Put the 4 CFM blower back on and went to work on the 10. Shit job because I didn’t have everything I needed at hand after the move but the 10 was on at 1:35. The smoke pack of pellets kicked in at 2:20. At 3:20, added ¾ Weber chimney full of lit new Kingsford to kick the temp up. At 4:45, temp started dropping again…Firing up the gasser. 5:05, moved the rack to the gasser ~ Trying to maintain 250º. (This is much easier…). Rotated the rack 180º at 5:47. Around 7:20, checked the ribs with the toothpick and it passed. 7:30, pulled 2 ribs off the end ~ Picked up with tongs and the rack broke in half. Pulled.

Has a nice crust on the outside and they’re very moist on the inside. Pics to follow…
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Old 05-24-2006, 07:07 PM   #6
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Here ya go...




I'll amend a temperature graph tomorrow...
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Old 05-24-2006, 07:43 PM   #7
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Looks good!

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Old 05-24-2006, 07:49 PM   #8
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Good lookin' meat !!
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Old 05-24-2006, 08:01 PM   #9
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Looks good Bill. Do you always line your kingsford up like that to cook? Please answer no, if not god help us!
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Old 05-25-2006, 02:24 AM   #10
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Looks like things worked out okay for you there Bill. Great looking chow. I'm not a big guru fan, But it sounds like you spent more time on the guru than apposed to the meat. That's what's cool about barbecue, Every one has there own way of doing it.
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