BBQ Guru help

[BB-que]

Anybody have any experience with the BBQ guru on an insulated box smoker? Any tips or tricks as far as when to start the program/fan, and how much they keep air intakes/outtakes open while using it? Been years since I’ve used mine but gonna give it a go for overnight brisket cook on an insulated cabinet. Any experiences appreciated - in particular how much to keep ball valve (inflow), guru valve, and top chimney open. Thanks

 

[SmokinAl]

I would try a trial run with a chicken or something to get it dialed in. I think I would start with the top vent & the guru valve open and use the ball valve for controlling the air flow. With an insulated cabinet, I would think you would need very little air flow to hold a steady temp. Let us know how it goes.
Al

 

[radioguy]

I asked Grok about the Guru. Remember that adjustments take a bit of time. You may have to wait 10-20 minutes to see the result of your adjustments.

RG

• Light only 6–10 hot briquets or a small split log in the firebox.
• Open intake fully, exhaust damper 100% open for the first 30–45 min until you’re 50 °F below target.
• Then start closing the intake damper in ⅛-turn increments. These smokers hold temp like a bank vault — tiny damper moves = big temp changes.
• Most people over-fire them. You’ll almost never need the intake more than 25–33% open once stable.
• Target 275–300 °F pit temp