SmokinAl
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Since I decided to keep my smokers & BBQ Guru. I just had to try the Guru on the Lang.
I didn't want to drill any holes in the firebox, so I had an old pot that we seldom use & it fit right over one of the dampers.
I secured it with a threaded rod that I bent, so it would hook the inside of the firebox.
Then drilled the hole for the Guru adapter in the bottom of the pot.
Here's what it looked like.
Next thing is to get the thighs ready.
We like boneless skinless thighs.
I injected them with Creole butter.
Then dusted them with Montreal Chicken seasoning.
Coated them well & put them into a vac bag.
Vacuumed them up & into the fridge for a few hours.
I like to smoke these in a pan with some chicken broth.
Nice fit.
Next a little more MCS on top.
To start the fire this time I used about 1/2 chimney of lit charcoal for the coal bed.
Then I added 2 splits & let the temp come up.
I wanted to bring it up to around 250, I have the damper open & the guru set for 250.
Were going to put some potato's in there too, but wrapped in foil.
Potato's are ready to go in. The chicken has been in. When I put the chicken in I added 1 more split & set the Guru for 225.
At the 2 hour mark the temp is holding nicely at 225.
I have a perfect spot for her, and if it rains she will fit under the canopy.
3 hours in & the chicken is at 156, I looked in the firebox & the coal bed was pretty small.
So I added one more small split.
The Guru never varied more than 3 degrees and even when I added the last split there was no temp spike.
Still holding nicely.
Thighs and taters are done.
Here's dinner. You would think that smoking these in a pan with broth would limit the smoke flavor.
But it doesn't, I think the broth picks up lot of smoke & transfers it to the meat.
Anyhow they don't get much juicier than this.
The Guru performed very well, just as it did on my WSM's.
The thing that really amazed me was the little amount of fuel I used.
It took about 4 hours at 225 to cook the thighs.
I started with 3 splits & only added 1 more at the 3 hour mark.
Sunday I'm going to try some babybacks & beans & run the Lang at 250 with the Guru.
I'm very interested how the fuel consumption will compare to running it at 225.
Anyhow, thank you all for looking!
Al
I didn't want to drill any holes in the firebox, so I had an old pot that we seldom use & it fit right over one of the dampers.
I secured it with a threaded rod that I bent, so it would hook the inside of the firebox.
Then drilled the hole for the Guru adapter in the bottom of the pot.
Here's what it looked like.
Next thing is to get the thighs ready.
We like boneless skinless thighs.
I injected them with Creole butter.
Then dusted them with Montreal Chicken seasoning.
Coated them well & put them into a vac bag.
Vacuumed them up & into the fridge for a few hours.
I like to smoke these in a pan with some chicken broth.
Nice fit.
Next a little more MCS on top.
To start the fire this time I used about 1/2 chimney of lit charcoal for the coal bed.
Then I added 2 splits & let the temp come up.
I wanted to bring it up to around 250, I have the damper open & the guru set for 250.
Were going to put some potato's in there too, but wrapped in foil.
Potato's are ready to go in. The chicken has been in. When I put the chicken in I added 1 more split & set the Guru for 225.
At the 2 hour mark the temp is holding nicely at 225.
I have a perfect spot for her, and if it rains she will fit under the canopy.
3 hours in & the chicken is at 156, I looked in the firebox & the coal bed was pretty small.
So I added one more small split.
The Guru never varied more than 3 degrees and even when I added the last split there was no temp spike.
Still holding nicely.
Thighs and taters are done.
Here's dinner. You would think that smoking these in a pan with broth would limit the smoke flavor.
But it doesn't, I think the broth picks up lot of smoke & transfers it to the meat.
Anyhow they don't get much juicier than this.
The Guru performed very well, just as it did on my WSM's.
The thing that really amazed me was the little amount of fuel I used.
It took about 4 hours at 225 to cook the thighs.
I started with 3 splits & only added 1 more at the 3 hour mark.
Sunday I'm going to try some babybacks & beans & run the Lang at 250 with the Guru.
I'm very interested how the fuel consumption will compare to running it at 225.
Anyhow, thank you all for looking!
Al
