Frequently Asked Questions
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| How does the BBQ Guru work? |
It Works GREAT !!! Now let's get serious. Two industrial strength and designed, digital temperature controls are embedded into a single computer chip. Real world controls (2 Knobs and 2 Bar Graphs) support the function of the chip. Input to the BBQ Guru comes from a tiny medical grade dual zone temperature probe. This probe is built using real HI temperature medical/ industrial grade thermocouples, instead of inexpensive thermistors that can’t tolerate real barbecue pit temperatures. The ultra slim dual thermocouple probe is plunged into the thickest part of the meat and then “you’re cooking”. The lid of the grill or pit is then closed and YOU ARE DONE. Your BBQ Guru takes over. You can intervene whenever you like, but if you don’t “like” you don’t have to. Your Buddy is on the Job. When the job is done, your buddy pages you in one or more ways with a designative alarm. You make the decision. You can pull the meat or reset your Guru. Your Guru will never ruin your cook. You can’t make a mistake. The meat probe tells the pit what temperature to maintain and hold the meat temperature to your exact set point temperature; it won’t go too high or to low. Your meat always turns out perfectly. If you want to, you can turn off this function and just monitor it on your own. Your Guru is up for it. It is also a deadly accurate real time, full time, temperature monitor. That’s the short story, read on and you will agree, once you have cooked with the BBQ Guru, you will never want to cook without him again whether you use him to just monitor, or monitor and control. |
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| Will the BBQ Guru work on my inexpensive charcoal grill? |
I am glad you ask that question. That is exactly why the Mechanical Pit Minder exists. It was designed to work on any pit or grill that uses natural draft and dampers for temperature control. The Electronic BBQ Guru uses induced draft via. A High Static Turbo Fan to gently, but quickly increase air flow and therefore draft to the already glowing embers of charcoal and wood you are cooking or smoking with. Size or expense doesn’t matter. The Guru’s got it! |
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| Is the BBQ Guru easy to install? |
It takes two minutes and your cooking. It’s so simple, my grandmother showed me how to hook it up twice now, but she can’t remember my name. |
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| What can I cook wth the BBQ Guru? |
Anything and in any way, except better because it’s smoked as well as cooked to perfection. |
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| Do I need to spend a lot of time tending to the grill or pit? |
NONE! That’s the whole idea. But I’ll bet you can’t help but peek every few minutes your first 25 cooks because “you just can’t believe it”. |
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| How do I build a fire? |
It’s real simple. Just make a pile of wood or charcoal and light it with a propane torch. You only need to light a few coals. When you close the lid, the guru will quickly bring the pit up to your set cooking temperature. |
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| How do I smoke my food? |
Set the control, throw some smoke wood in with your charcoal and close the lid, your meat will be perfect, at the end of the cycle. You can also make jerky, just as easily. |
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| Can the BBQ Guru cook burgers and steaks as well as large cuts of meat? |
The Guru can do it all and if you like, at the same time. |
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| Is the BBQ Guru expensive? |
Two Industrial strength temperature controls interfaced properly to a turbo blower would cost at least $2,000-$2,500. The Guru does more, and is less than 1/10 the cost. |
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| What is Low and Slow cooking? |
Simply put; low cooking temperatures are applied over a relatively long cooking cycle, but it gets a lot deeper. Read on. |
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| What is the difference between barbequeing and grilling? |
Loosely put, barbecue and grilling share the same conscious thought, “cooking”. Strictly put, they couldn’t be more different. They are two schools with different and mixable results. |
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| What is Power Draft? |
More correctly, Temperature Modulated Power Draft. It is the ability to sense rising and falling temperatures. The Guru then automatically applies the correct amount of draft to perfectly control your pit or grill. |
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| What is the problem with natural draft? |
As your fire dies down, the draft dies with it. If you are not there to open the dampers in time, the fire goes out. If you fail to close the dampers when the fire is coming back, you over shoot. Basically you have to"baby sit the pit", if you want the cook to turn out right. |
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| How will I know when the meat is done? |
The Guru beeps you. |
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