Borrowed a friend's Guru for a cook tonite. Having to work until 9P, so hoping this will assure me that the cook will go w/o a hitch. 9.5# pork butt and trying to have it done in time for a 3P lunch/dinner. Any tips? Set up will be my usual: Spider w/ legs down, pizza stone, drip pan, Adjustable Rig w/ bars 2nd setting from top, cooking grid, and finally the butt on V-rack.
Looking at info on the Guru, I see the pit temp probe clipped onto the cooking grid. My friend plugs his into the dome. (Uncle) Phil Hanna clips his to the meat probe, away from the meat. What works best?
What pit temp should I set the Guru to? I'm used to doing butts @ dome temp of 225-250.
What about the Ramp Setting? Should I use it or not?
Blower damper setting? 10 cfm Pit Viper and a LBGE.
DFMT? Slider and Daisy settings.
Lastly, how about the fire: should I start it like I usually do w/ MAPP at 10, 2, and 6 or just in the center? Guru instructions said to mound charcoal pyramid style and light center. When should I place meat on grid? I usually let egg stablize at set temp for 45-60 min. Didn't know if I should put butt on when pit temp reached, assuming Guru is going to keep it there.
I know these are a lot of questions, and each cook/egg is different, but I need a starting point since I've never used this gadget before. Thanks for any info.