Re: guru competitor for wsm
Originally Posted by brian j
i'm close to pulling the trigger on a guru. if i do i'll get the competitor with the 10 cfm fan. do any of you guys use the ramp feature? my understanding is that you ramp your food up the temp where everything starts breaking down and then use a lower temp to slow down the proccess. do i have this right?
I use it sometimes. As BFD said, it starts decreasing your pit temp as the meat gets close to your preset finish temp. Once your meat is at it's finish temp it basically turns your pit into a holding oven. You can also start you pit at a higher temp than you normally would and let the pit temp drop to a more normal Q'n temp as the meat cooks.
"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