Maiden Voyage on the Guru Powered Ranch Kettle - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 05-24-2006, 06:50 PM   #1
Guest
 
Posts: n/a
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......
  Reply With Quote
Old 05-24-2006, 07:18 PM   #2
Guest
 
Posts: n/a
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....
  Reply With Quote
Old 05-24-2006, 07:20 PM   #3
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Where are da pic's??
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 05-24-2006, 07:31 PM   #4
Guest
 
Posts: n/a
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....
  Reply With Quote
Old 05-24-2006, 07:52 PM   #5
Guest
 
Posts: n/a
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…
  Reply With Quote
Old 05-24-2006, 08:07 PM   #6
Guest
 
Posts: n/a
Here ya go...




I'll amend a temperature graph tomorrow...
  Reply With Quote
Old 05-24-2006, 08:43 PM   #7
Graduate of BBQ Central


 
Join Date: Sep 2005
Location: pa
Posts: 680
Looks good!

Chris
__________________
"Excuse me, do you know if these gloves are good for killing a man?"-- Dale Gribble
chris1237 is offline   Reply With Quote
Old 05-24-2006, 08:49 PM   #8
Official BBQ Central Mark
 
john pen's Avatar


 
Join Date: Jan 2005
Location: Western NY
Posts: 5,084
Good lookin' meat !!
__________________
"I love my country, I love my guns, I love my family, I love the way it is now. And anybody that tries to change it, has to come through me. That should be all of our attitudes.
Cause this is America and a country boy is good enough for me, son."
- Charlie Daniels
john pen is offline   Reply With Quote
Old 05-24-2006, 09:01 PM   #9
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Looks good Bill. Do you always line your kingsford up like that to cook? Please answer no, if not god help us!
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 05-25-2006, 03:24 AM   #10
Official BBQ Central Mark
 
Pigs On The Wing BBQ's Avatar


 
Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
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.
__________________
The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
www.oinktoberfest.com
Team Gruber Mister BBQ
KCBS Citified Judge 8282
Tomorrow is just your future yesterday
Pigs On The Wing BBQ is offline   Reply With Quote
Old 05-25-2006, 05:26 AM   #11
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
Doesn't sound like a good test run. Mechanical and electrical problems.

But the ribs look good and I'm sure they tasted good. =D>

Just need to find that balance of charcoal and (working) Guru air to get your temps where you want them. mm:

I'm sure next time it will go better for you. 8-[
__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Old 05-25-2006, 06:42 AM   #12
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
Quote:
Originally Posted by Nick Prochilo
Looks good Bill. Do you always line your kingsford up like that to cook? Please answer no, if not god help us!
That's a little freaky.
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Old 05-25-2006, 06:44 AM   #13
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
I swear the crust of those ribs along with the moist meat underneath them made me drool this morning! Nice job Bill, especially considering the circumstances. That just shows it's the cook not the cooker that makes good Q!!

The way you lined the coals intrigues me.......why that way versus a pile on the opposite side of the meat?
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 05-25-2006, 06:51 AM   #14
Master of All
 
ScottyDaQ's Avatar


 
Join Date: Mar 2005
Location: In ur house, eatin ur foodz.
Posts: 7,490
looks scrumptious !!!!! =P~ =P~ =P~
__________________
-=-=-=-=-=-=-=-=-=-=-
Weber Smokey Mountain Cooker ?
Weber 22.5 One Touch Gold ?
Weber Smokey Joe Gold ?

Weber Grill Decency Agent # KTL9352
ScottyDaQ is offline   Reply With Quote
Old 05-25-2006, 08:39 AM   #15
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Ribs look great. I'd take a trip to the Island for em. Sounds like you learned a lot from your experiment.
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 05-25-2006, 08:42 AM   #16
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
Now that is bark
Nice job Bill
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 05-25-2006, 09:24 AM   #17
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
I bet next time there is more than one rack on that big o grill.
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 05-25-2006, 12:30 PM   #18
Guest
 
Posts: n/a
Here’s a graph with complete chronology of yesterday’s cook.



12:00 Started the cook with 85 original Kingsford lined up across the back and 20 lit new Kingsford at one end of the line. Guru powered with a 4 CFM Blower.
12:55 Tried to replace the blower with a 10 CFM unit and found the wires to be broken inside insulation.
1:35 Installed repaired 10 CFM Blower.
2:40 Removed water pan from grill over coals.
3:05 Peeked to look at coal status.
3:20 Added ¾ Weber chimney of lit new Kingsford.
4:45 Temps are dropping. Firing up the gasser.
4:55 Moved ribs to the gasser. Trying to maintain 250ºF for duration of cook.
7:25 Pulled ribs.

A few weeks ago, I tried a burn in the RK (no guru or meat) with the coals lined up much like they were yesterday and I ended up laying more across the top of the line which helped the temps up to the 240º range. I should have done that again yesterday but I tried to make this setup work. I’ll do that with Saturday’s cook of the remaining 2 slabs of loin backs and also start with ¾ Weber Chimney instead of just 20. I’ll also start with the 4 CFM blower as I think there was enough airflow, just not enough lit fuel. I’ll also put the water pan back on and see how it goes. I think I’ll have much better results this time.

All in all, I'm pretty happy with the way the ribs turned out but like I said earlier, I could have taken them off 30 or 45 minutes earlier.
  Reply With Quote
Old 05-25-2006, 12:44 PM   #19
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
Nice charts.
__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Old 05-25-2006, 12:50 PM   #20
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
Good lookin' bones you got there, not bad for man of your age. =D>
__________________

__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:55 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
×