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| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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27-07-2004, 09:25 PM
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BBQ Guru Question
In the FAQ it says to control temps with the inlet air control and leave
the exhaust control completely open. The instructions for the Guru on a WSM say to have the exhaust control just barely cracked open. Is the reason for the difference because the inlet air is supplied under pressure and there are enough leaks in a WSM? -RP 
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27-07-2004, 10:11 PM
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BBQ Guru Question
Randy wrote:
In the FAQ it says to control temps with the inlet air control and leave the exhaust control completely open. The instructions for the Guru on a WSM say to have the exhaust control just barely cracked open. Is the reason for the difference because the inlet air is supplied under pressure and there are enough leaks in a WSM? -RP Correct. The Guru will force smoke/air out of your WSM. You'll still need to wait until your fire settles down to producing thin blue smoke before putting food on it, though. Jack Curry
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29-07-2004, 11:27 PM
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BBQ Guru Question
There's another issue as well. The guru isn't airtight when it's not running
and if your outlets are open you can set up a natural draft through the guru itself which will cause the temps to go out of control. "Randy" wrote in message news  In the FAQ it says to control temps with the inlet air control and leave the exhaust control completely open. The instructions for the Guru on a WSM say to have the exhaust control just barely cracked open. Is the reason for the difference because the inlet air is supplied under pressure and there are enough leaks in a WSM? -RP
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29-07-2004, 11:27 PM
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BBQ Guru Question
There's another issue as well. The guru isn't airtight when it's not running
and if your outlets are open you can set up a natural draft through the guru itself which will cause the temps to go out of control. "Randy" wrote in message news In the FAQ it says to control temps with the inlet air control and leave the exhaust control completely open. The instructions for the Guru on a WSM say to have the exhaust control just barely cracked open. Is the reason for the difference because the inlet air is supplied under pressure and there are enough leaks in a WSM? -RP
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