The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 01-21-2012, 09:18 AM   #1
BBQ Bros
On the road to being a farker

 
Join Date: 01-01-12
Location: Newberry, FL
Downloads: 0
Uploads: 0
Default DigiQ DX help!

I just got a new DigiQ DX the other day and have been trying it out on a 10 lb butt cook. I started about 1:00 am last night. I have a 22.5" WSM. I clipped the pit probe to the top grate, around the middle area. I set my target pit temp on the DigiQ for 210. I got up once during the night to check it (about 4:00 or so) and then again just a bit ago around 7:00. The lid therm on the WSM has read 40-50 degrees lower than the DigiQ pit probe the entire cook so far. At 7:00 though, I opened the lid for the first time to add a 7 lb brisket. I closed everything back up and let it ride for 1/2 hr and now the WSM therm is only about 25 degrees lower than the DigiQ. Also, per instructions in the DigiQ manual, I've got the damper on the blower shut about 1/2 way (that is their recommendation for small to mid size bullets).

So...is all this normal behavior? Should I be clipping the pit probe somewhere else other than directly on on the grate? Once the DigiQ reads 5 degrees or so past 210, it stops blowing anyways and just rides and the WSM therm has read dead on 210 all night, so maybe all is well. I just wasn't expecting there to be a 40-50 degree difference from the top of the dome to the area near the grate. That probably just shows my inexperience...

I know a lot of you guys have a lot of experience w/ DigiQ's on WSMs, so any advice would be appreciated.

Thanks
__________________
Steve

[URL="http://bbqbros.net"][B][COLOR="Red"]BBQ Bros Blog[/COLOR][/B][/URL]
[URL="http://www.youtube.com/user/StokedOnSmoke"][B][COLOR="Red"]BBQ Bros YouTube Channel[/COLOR][/B][/URL]
[URL="http://www.facebook.com/pages/BBQ-Bros/227164197360480"][B][COLOR="Red"]BBQ Bros Facebook[/COLOR][/B][/URL]
[URL="https://twitter.com/#!/BBQBrosBlog"][B][COLOR="Red"]BBQ Bros Twitter[/COLOR][/B][/URL]
BBQ Bros is offline   Reply With Quote


Unread 01-21-2012, 09:34 AM   #2
Ron_L
Moderator

 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

I don't have a Guru, but what you are really concerned about is the temp where the meat is, so i would think that your placement is correct. Do you have another remote thermometer that you can put at grate level o verify the temp?

Also, why 210? I do my butts and briskets at 250-ish and the results are fantastic and it saves some cooking time.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

Unwrap me!
Smoke me!
Eat me!

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is online now   Reply With Quote


Unread 01-21-2012, 09:41 AM   #3
steve6224
Got Wood.
 
steve6224's Avatar
 
Join Date: 11-05-11
Location: Vancouver, BC
Downloads: 0
Uploads: 0
Default

Thats about right. I have tested my probes for calibration because I was concerned initially with what I was seeing with the guru and my 2 22" WSMs. I even thru a small oven thermometer on the meat rack to see what it read. Guru was correct. And as mentioned above clip the pit probe where the meat is but not touching the meat.
__________________
FEC 100, 2X 22" WSM, 1X 18" WSM, 26" Kettle, UDS
steve6224 is offline   Reply With Quote


Unread 01-21-2012, 10:18 AM   #4
The Cosmic Pig
is one Smokin' Farker

 
The Cosmic Pig's Avatar
 
Join Date: 10-09-09
Location: Maryville, TN
Downloads: 0
Uploads: 0
Default Q got "big."

Quote:
Originally Posted by Ron_L View Post

Also, why 210? I do my butts and briskets at 250-ish and the results are fantastic and it saves some cooking time.
I've always read that the greatest smoke deposition occurs at or near 200f. I've asked several times "does anyone still subscribe to that theory?" but never get an answer. I know you have a lot of experience, so what is your take, Ron? I usually start my butts out at 200, and stay there until the internal temp hits 150 - usually about 6 hours - and then kick the smoker up to 225 or so. I don't suggest anyone else do this as it's just personal preference, but it's based on articles I read long ago before BBQ got "big."

P.S. This post wasn't supposed to named "Q got big;" strange things happen when I use a laptop in the dark!
__________________
The Cosmic Pig BBQ
Backwoods Competitor
FEC-100
WSM 18.5
Smokey Joe Silver
The Cosmic Pig is offline   Reply With Quote


Unread 01-21-2012, 11:47 AM   #5
Ron_L
Moderator

 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

I've never heard that theory. I have heard folks say that the smoke ring will stop forming at around 140 degrees, but never anything about the pit temp.

Here is a brief article about the smoke ring formation...

http://home1.gte.net/res004na/ring.html

I haven't looked into the science behind that, but it seems to make sense.

So, have a lower pit temp will keep the meat below 140 degrees longer and should theoretically give a better smoke ring. It will also take longer to cook, so the meat will be exposed to more smoke.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

Unwrap me!
Smoke me!
Eat me!

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is online now   Reply With Quote


Thanks from:--->
Unread 01-21-2012, 01:39 PM   #6
MStoney72
Full Fledged Farker

 
MStoney72's Avatar
 
Join Date: 01-08-12
Location: Osceola, indiana
Downloads: 1
Uploads: 0
Default

Your experience with the dome temp being lower than your pit temp is totally different that what I have experienced with my digi q on my performer, are you measuring your temp on your lower grate by chance. I am typically 30 - 50' hotter at my dome temp than pit temp, although it some seem to get closer to one another the older the fire gets. I have also noticed that the damper setting on the blower motor is everything in getting everything dialed in. Outside air temperature also influences a lot, meaning a 50' outside temp is gonna be different than a 20' setup, on blower damper. I hope I'm not already telling you something you already know and you find this helpful. I have also heard that if you have the damper open to much it will have a cooling effect on the fire
__________________
Weber performer
22 1/2 WSM
1971 22 1/2 Weber Bar b Que kettle
Weber genesis silver c (gasser)
Weber Q
Mini WSM (gold)
MStoney72 is offline   Reply With Quote


Unread 01-21-2012, 02:22 PM   #7
BBQ Bros
On the road to being a farker

 
Join Date: 01-01-12
Location: Newberry, FL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by MStoney72 View Post
Your experience with the dome temp being lower than your pit temp is totally different that what I have experienced with my digi q on my performer, are you measuring your temp on your lower grate by chance. I am typically 30 - 50' hotter at my dome temp than pit temp, although it some seem to get closer to one another the older the fire gets. I have also noticed that the damper setting on the blower motor is everything in getting everything dialed in. Outside air temperature also influences a lot, meaning a 50' outside temp is gonna be different than a 20' setup, on blower damper. I hope I'm not already telling you something you already know and you find this helpful. I have also heard that if you have the damper open to much it will have a cooling effect on the fire
No, I'm only measuring the temp on the top grate. Throughout my cook today I've played around w/ the damper and opening it all the way actually has the dome temp and pit temp closer than when i had it 1/2 shut during the night. But...like you said, outside air temp plays a part and it was pretty cold last night. That's interesting that your dome temp is hotter than your pit temp. I would think the grate areas would be hotter since they're close to the fire. Thanks for your insight though, much appreciated.
__________________
Steve

[URL="http://bbqbros.net"][B][COLOR="Red"]BBQ Bros Blog[/COLOR][/B][/URL]
[URL="http://www.youtube.com/user/StokedOnSmoke"][B][COLOR="Red"]BBQ Bros YouTube Channel[/COLOR][/B][/URL]
[URL="http://www.facebook.com/pages/BBQ-Bros/227164197360480"][B][COLOR="Red"]BBQ Bros Facebook[/COLOR][/B][/URL]
[URL="https://twitter.com/#!/BBQBrosBlog"][B][COLOR="Red"]BBQ Bros Twitter[/COLOR][/B][/URL]
BBQ Bros is offline   Reply With Quote


Unread 01-21-2012, 02:27 PM   #8
BBQ Bros
On the road to being a farker

 
Join Date: 01-01-12
Location: Newberry, FL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Ron_L View Post
Also, why 210? I do my butts and briskets at 250-ish and the results are fantastic and it saves some cooking time.
Only reason is that we're eating around 6:00 - 7:00 tonight and since I started the butt around midnight last night I had a ton of time to play with. When I have less time, I cook them hotter.

Both 200-ish and 250-ish are "low and slow" in my opinion and I've never been able to taste a difference in that range.
__________________
Steve

[URL="http://bbqbros.net"][B][COLOR="Red"]BBQ Bros Blog[/COLOR][/B][/URL]
[URL="http://www.youtube.com/user/StokedOnSmoke"][B][COLOR="Red"]BBQ Bros YouTube Channel[/COLOR][/B][/URL]
[URL="http://www.facebook.com/pages/BBQ-Bros/227164197360480"][B][COLOR="Red"]BBQ Bros Facebook[/COLOR][/B][/URL]
[URL="https://twitter.com/#!/BBQBrosBlog"][B][COLOR="Red"]BBQ Bros Twitter[/COLOR][/B][/URL]
BBQ Bros is offline   Reply With Quote


Unread 01-21-2012, 03:39 PM   #9
BLACKSMOKE-LS7
Knows what a fatty is.
 
BLACKSMOKE-LS7's Avatar
 
Join Date: 12-18-11
Location: Orange,California
Downloads: 0
Uploads: 0
Default

Have that same set up,I put the clip under the top grate off a bit so drippings miss the probe.

Cooler juices I hear can effect probe life and possibly accurate temps,just keep butt and probe away from drippings and hot sides.
__________________
WSM 22.5,cajan bandit package,BBQ Guru digiQ2,ET-732,Thermapen-red,RO Lump,10 cf. meat ager.
BLACKSMOKE-LS7 is offline   Reply With Quote


Unread 01-21-2012, 03:49 PM   #10
The Cosmic Pig
is one Smokin' Farker

 
The Cosmic Pig's Avatar
 
Join Date: 10-09-09
Location: Maryville, TN
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Ron_L View Post
I've never heard that theory. I have heard folks say that the smoke ring will stop forming at around 140 degrees, but never anything about the pit temp.

Here is a brief article about the smoke ring formation...

http://home1.gte.net/res004na/ring.html

I haven't looked into the science behind that, but it seems to make sense.

So, have a lower pit temp will keep the meat below 140 degrees longer and should theoretically give a better smoke ring. It will also take longer to cook, so the meat will be exposed to more smoke.
Yes, the 140 went right along with what I heard about the 200f. Good article! Thanks!
__________________
The Cosmic Pig BBQ
Backwoods Competitor
FEC-100
WSM 18.5
Smokey Joe Silver
The Cosmic Pig is offline   Reply With Quote


Unread 01-21-2012, 03:50 PM   #11
glh17
Full Fledged Farker
 
Join Date: 12-27-11
Location: Murfreesboro, TN
Downloads: 0
Uploads: 0
Default

Your experience isn't that far off from mine. It seems everyone has a bit difference experience with the digi and lid temp. Normally my lid temp is about 20-30 degrees lower than my grate temp early in the cook. That was the case today when I started a couple of pork tenderloins and a 3 lb boneless, skinless turkey breast about two hours ago. Now, the difference lid temp is about 10 degrees lower than my digi probe. I'm cooking at 270 using Kingsford blue on an 18" WSM. I use a guru probe tree for my digi probe. P.S. The tenderloin went on an hour after the turkey.
glh17 is offline   Reply With Quote


Unread 01-21-2012, 05:16 PM   #12
BBQ Bros
On the road to being a farker

 
Join Date: 01-01-12
Location: Newberry, FL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by glh17 View Post
Your experience isn't that far off from mine. It seems everyone has a bit difference experience with the digi and lid temp. Normally my lid temp is about 20-30 degrees lower than my grate temp early in the cook. That was the case today when I started a couple of pork tenderloins and a 3 lb boneless, skinless turkey breast about two hours ago. Now, the difference lid temp is about 10 degrees lower than my digi probe. I'm cooking at 270 using Kingsford blue on an 18" WSM. I use a guru probe tree for my digi probe. P.S. The tenderloin went on an hour after the turkey.
I actually hadn't heard about the probe tree. How do you like it? Think it's worth the $18?
__________________
Steve

[URL="http://bbqbros.net"][B][COLOR="Red"]BBQ Bros Blog[/COLOR][/B][/URL]
[URL="http://www.youtube.com/user/StokedOnSmoke"][B][COLOR="Red"]BBQ Bros YouTube Channel[/COLOR][/B][/URL]
[URL="http://www.facebook.com/pages/BBQ-Bros/227164197360480"][B][COLOR="Red"]BBQ Bros Facebook[/COLOR][/B][/URL]
[URL="https://twitter.com/#!/BBQBrosBlog"][B][COLOR="Red"]BBQ Bros Twitter[/COLOR][/B][/URL]
BBQ Bros is offline   Reply With Quote


Unread 01-21-2012, 05:28 PM   #13
glh17
Full Fledged Farker
 
Join Date: 12-27-11
Location: Murfreesboro, TN
Downloads: 0
Uploads: 0
Default

I like the probe tree better than the clip. I wonder if the probe picks up some heat from the grate through the clip. The tree lets me get the probe off the grate and it will hold both the pit probe and food probe. I've never used it with my food probe through.

The only draw back is that it does take up a little bit more grate space than the clip. Sometimes this is important on my 18" but I've always been able to work around it. I think it's worth $18 but can see where some might not think so. Far more people use the clip than the tree. I've only used mine about 12-15 times so I don't know how long it will hold up, but it seems as good today and the day I got it.
glh17 is offline   Reply With Quote


Unread 01-21-2012, 11:20 PM   #14
Big Stogie
Got Wood.
 
Join Date: 06-06-10
Location: Upper Marlboro, MD
Downloads: 0
Uploads: 0
Default

I have had that same experience with my WSM's also. My dome temp is about 20-40 degrees lower than what my guru reads. I trust the readings that my guru gives me and the guru is always right. I even use an oven thermometer to make sure. Almost always, the oven thermometer and the guru have the correct readings.

I never go by the wsm's dome temp!
__________________
[FONT=Arial]KCBS Member[/FONT]
[FONT=Arial]"Original" Oklahoma Joe Smoker [/FONT]
[FONT=Arial](2) 22" WSM [/FONT]
[FONT=Arial]Backwoods Competitor[/FONT]
[FONT=Arial]Super fast [COLOR=lime]Lime Green[/COLOR] & [COLOR=pink]Pink[/COLOR] Thermapen[/FONT]
[FONT=Arial][/FONT]
Big Stogie is offline   Reply With Quote


Reply

Tags
DigiQ, digiq dx, Weber Smokey Mountain, WSM, WSM 22

Similar Threads
Thread Thread Starter Forum Replies Last Post
DigiQ II and BGE Abelman Q-talk 4 08-22-2011 10:48 PM
Stoker or DigiQ II? Keller Steeler Q-talk 32 01-27-2008 12:00 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 11:19 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts