Hey yall,
I am having a hard time trying to figure out the wsm and the bbq guru. I did turkeys, and ribs both with no problem using the minion method, but they were shorter smokes so I started with less charcoal. Now last weekend I tried pulled pork and once all of the coals started to light it quickly got too hot, this was maybe four hours or so into the smoke. I then remembered that the guru had a baffle that allowed air to get in even though the fan was not blowing, and I had it almost wide open...so I then shut it down to regulate it. By that time, it took forever to get the temps back down.
So I figured that was my problem and thought I had it figured out and I tried a 16lb whole brisket this past weekend. I set up to use the minion method again with an entire 16lb bag of kingsford charcoal, and a few hickory chunks skattered in there. I lit a half full chimney and poured it into a spot that I created closest to the fan. The smoke went well for the first few hours, then I decided to put the fatty on the bottom rack because no room on the top, this I believe was a bad decision, because I guess it allowed too much air to get into the pit and stoke the fire both when I put the fatty on and when I took it off. Because this thing got way out of control. It was dang near 300 deg for a while so I took the brisket off for while while it regulated back down.
I guess what my question is is do yall who have the wsm and the guru use the minion method? If so do you fill it up with coals and how much do you light to begin the minion mehtod? And do you constatly have to adjust the damper on the fan, or do you use one setting?
Any help will be greatly appreciated.
I am having a hard time trying to figure out the wsm and the bbq guru. I did turkeys, and ribs both with no problem using the minion method, but they were shorter smokes so I started with less charcoal. Now last weekend I tried pulled pork and once all of the coals started to light it quickly got too hot, this was maybe four hours or so into the smoke. I then remembered that the guru had a baffle that allowed air to get in even though the fan was not blowing, and I had it almost wide open...so I then shut it down to regulate it. By that time, it took forever to get the temps back down.
So I figured that was my problem and thought I had it figured out and I tried a 16lb whole brisket this past weekend. I set up to use the minion method again with an entire 16lb bag of kingsford charcoal, and a few hickory chunks skattered in there. I lit a half full chimney and poured it into a spot that I created closest to the fan. The smoke went well for the first few hours, then I decided to put the fatty on the bottom rack because no room on the top, this I believe was a bad decision, because I guess it allowed too much air to get into the pit and stoke the fire both when I put the fatty on and when I took it off. Because this thing got way out of control. It was dang near 300 deg for a while so I took the brisket off for while while it regulated back down.
I guess what my question is is do yall who have the wsm and the guru use the minion method? If so do you fill it up with coals and how much do you light to begin the minion mehtod? And do you constatly have to adjust the damper on the fan, or do you use one setting?
Any help will be greatly appreciated.
