I finally got the legs and casters under my new (to me) Gravity fed smoker on Sunday. I'm not much of a welder or fabricator, but if your interested, I've posted that thread over in the builds forum:
I couldn't wait to fire her up and cook something, so I did a rack of Baby Backs and a Beef Chuck Roast on Monday afternoon.
I got the smoker out and started a half-chimney of KBB...didn't have any lump on hand, so I'm making due. Pretty easy to set this thing up...dumped the half-chimney of lit coals in the coal chute, then filled the chute about half full of unlit coal (about 6 lbs total of charcoal). Then hooked up the Guru and set it to run at 260...a little hotter than I ever smoke in my pellet pusher.
A shot of her all loaded with coal and coming up to temp:
Not a great shot because of the shadows, but getting close to temp. Time to get the meat ready!
It took the Guru about 40 minutes to get the pit up to target temp. I used my Mav ET-732 to check how accurate the Guru was...pretty dang close!
I rubbed the BB's with some Spicy Apple rub:
A nicely marbled chuck roast...weighed almost 3 lbs.
Rubbed the chuckie with some Simply Marvelous Peppered Cow brisket rub.
Into the smoke! Sorry about the pic quality...it was a bright afternoon.
No foil ribs today...just shut the pit up and let it go! Only thing I did was add a couple of pecan chunks to the fire box every hour or so.
4 hours in, and things are looking good. I'm gonna glaze the ribs with some of Jeff's sauce now.
Nearly an hour later and one more application of sauce...the ribs are done!
The ribs are for dinner tonight...the chuckie is only at around 185* IT, so while we're eating, I'll foil the chuck roast with a splash of worsty, and it'lll keep on cooking for another hour or so.
My plate (first helping)...3 bones with a side of Mrs. Red's roasted onion potatoes.
A closer look. The glaze got a little smeared when I was slicing these on the cutting board, so the presentation is a little sloppy...but man they were good!
Didn't get a final shot of the chuckie, but I pulled it at 200* IT, left it in the foil and let it rest in the oven for at least an hour. Then straight into the fridge until later this week. I'll decide then whether it'll be pulled or sliced, depending on how tender it got.
Overall very pleased with the performance of the gravity fed pit. Very efficient...ran it at 260* for nearly 7 hours and used less than 5 lbs of charcoal. And that Guru is the bomb! Once it got the pit up to temp, it stayed there all day without more than a 3 degree swing either way. Even when I opened the door, the pit temp recovered within just a few minutes.
Thanks for stopping by and checking it out!