Important: The Ramp Mode does NOT ramp the pit up in temperature. It ramps the pit temperature down proportionally as needed when your "meat done" temperature reaches within 25° of DONE, therefore your meat will NOT overcook. Consider this a "Cook and Hold" feature.
*24 hour Pork shoulders cooked at 210°F in Ramp Mode. Internal meat temp never exceeded 195°F
*While using the BBQ Guru in the low-and-slow Ramp Mode, it is possible to start your cook at a higher than normal temperature such as 275°F-300°F to accelerate your low-and-slow cook without compromising moisture, tenderness and flavor. The BBQ Guru will lower the pit temperature as needed to maintain and never exceed your meat done set point. This is a very effective cooking strategy when time is of the essence
The low-and-slow Ramp Mode works by measuring the temperature inside the meat, comparing it to the meat setpoint and adjusting the pit temperature setpoint to make sure your meat doesn’t get overdone. As the meat gets hotter, the pit temperature is ramped down to make sure that your meat is cooking low and slow. This is the perfect cooking strategy for large cuts of meat such as briskets, pork butts, roasts, etc. which should be cooked at low internal temperatures for long periods of time.
To activate the low-and-slow Ramp Mode, with The BBQ GURU powered off, set the meat setpoint to any temperature (other than off). Then press the power button.
On the low-and-slow temperature plot below, notice that as the meat temperature rises, The BBQ GURU causes the pit temperature to fall. It is important to note that when the low-and-slow Ramp Mode is enabled, the pit setpoint knob may not agree with the pit display. This is because The BBQ GURU is automatically lowering the pit setpoint to keep your meat at the proper internal temperature. The temperature that you see flashing on the control’s pit display is the actual pit temperature that has been calculated by the control. When the control senses that the meat has reached the target temperature, the alarm sounds. At this point you can silence the alarm and continue cooking or hold at this temperature. You can also turn the meat control down to hold at an even lower temperature, until guests arrive, etc. This is a great feature for slow cooks or completed rapid cooks.
While using the BBQ Guru in the low-and-slow Ramp Mode, it is possible to start your cook at a higher than normal temperature such as 275°F - 300°F to accelerate your low-and-slow cook without compromising moisture, tenderness and flavor. The BBQ Guru will lower the pit temperature as needed to maintain and never exceed your meat done set point. This is a very effective cooking strategy when time is of the essence.
The BBQ GURU’s low-and-slow ramp mode cooking response – This graph shows a higher than normal starting temperature being used. When in Ramp Mode The BBQ GURU allows a faster heat up of the meat without overshooting the desired internal meat temperature.
The BBQ GURU’s Meat Monitor Mode cooking response - This graph shows a typical normal low starting temperature being used and held throughout the cook. This is a more traditional cooking.
Brisket held to exactly 185°f over a 14-hour cook
This graph shows how the BBQ Guru is able to ramp down from a higher than normal pit temperature, to maintain the exact meat temperature that you select.