Guru?

Unknown

Can some explain the difference in the pit temp. and the dome temp. First time using the guru and having problems. HELP!!!

Gene

Labdad, The Dome Temp. is up in very top. The Pit temp. is down where the food is.

Unknown

Gene,
Using a raised grid. Would that be considered dome temp? What should the pit temp be set on, on the Guru for a low and slow cook? I'm also using a plate setter.

Sandbagger

Labdad, the egg's temperature is not constant within the egg. There are minor hot and cold spots, sometimes up to 25 or so degrees difference in the egg. Where ever you put the guru pit probe, then you get the temp for that specific place. [p]For example, if you clip the guru probe to the BGE thermometer, then the two should give very close readings: the same place in the egg.[p]Most folks either clip the guru probe on the cooking grid or to the BGE thermometer. I prefer on the grid, close to the meat but not touching the meat. Some clip it to the meat probe. [p]Couple tips:
1.Generally speaking the rear of the egg is hotter than the front.
2.If you clip the guru probe to the grid, the BGE thermometer will be higher, again as much as 25+ degrees.
3. When reading threads here or considering recipes, you need to know what/where the cooking temp is given, generally called grid or dome. Dome is BGE thermometer.
4. Just get in a routine of using it and before long, it will be second nature to you, promise.
5. Don't forget to every now and then check the BGE and guru thermometer in boiling water, 212 degrees.
6. I believe with the guru the temperature sensor is at the point and not the length of the stainless rod.[p]Good luck, Tom

Gene

labdad, I like 200 to 215 degrees. It takes a long time but is good, does not dry out as much. You need whatever Temp you want where the food is at, whether the food is at Dome are pit makes no difference. They say there is a twenty five or more degree difference between Dome and Pit,I cooked my last butt around two hundred degrees all night, after it hit two hundred I pulled it and covered it in heavy duty foil, Put it in the stove at one hundred seventy five degrees for hours, It was very good, At the low Temp it would be very hard for it to dry out.

Gene

labdad, The pit is the Grate level.

AZRP

Labdad,
Also keep in mind that the grid temp will be much lower than the dome temp early in the cook. That's because the pit sensor is close to a large slab of cold meat. As the meat warms up, the dome and pit temp will be closer. I usually clip the pit sensor on to the stem of the meat sensor. -RP

Unknown

Gene,
Thanks for all your help! The guru is going to take a little practice. The pulled pork was fabulous! We had crave reviews from all of out guest tonight!! Big hit.