Last year I bought a new Lang 48 smoker. For several years I had been using a vertical smoker and added a BBQ Guru DigiQ II a couple of years ago. Worked like a charm holding temps steady, like an oven. I like using wood instead of lump and do in my Lang.
I thought it would be interesting to use my Guru on my Lang. I hadn't used the Guru since I got the Lang as it does so well on it's own so I decided it was time. Although it hurt to cut it, I drilled a hole in the firebox for the Pit Bull blower.
Saturday I cooked a 14lb brisket, 14lb turkey, and some ABTs. I fined up the Lang at about 7 am and let the temps level off. Dropped the brisket and turkey in at about 9 am. I wanted the temps to hover around 230 and I now know the Guru is good about keeping the temps where you want them on a Lang. One of the things I wanted to see was how stable the temps would be using wood only, no lump. Before the Guru I had to feed the fire every half hour, but with the Guru, I only had to load wood about every hour. Again, the temps were very stable. One nice feature of the Guru is that when the door is opened to tend to the meat, it doesn't trigger the blower to run and overcompensate of the drop in temps. Very cool tool.
The turkey hit 165 at about 2 so it came off and I monitored the brisket. I let it come up to 200 before taking it off at about 6. The brisket was very tender. The only problem is the whole brisket is gone, oh well.
I was very pleased with the performance of the Guru on my Lang. Temps were kept stable throughout the entire cook I kept one of the vents closed and the other only slightly open. When adding wood, the temps never got much above 240 and only for a short time. I did have to watch as the fire would die out if I didn't keep it fed, no surprise there. I experimented with this though to see how long the temps would be stable before more wood was needed, which was about an hour, as I said. I got a bit more smoke than I wanted when stoking the fire, but it did seem to throttle back to a nice blue smoke after a while and the smoke didn't seem to taint the meat at all. I was very pleased with the result of this smoke.
Hope this helps someone thinking about using the Guru with a stickburner.
Brisket and turkey ready to go
And away we go!
Location of the blower on the firebox.
No visible smoke- Perfect!
The best brisket yet!
My smokin buddy Cam.