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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-12-2013, 03:53 PM | #1 |
Knows what a fatty is.
Join Date: 04-29-12
Location: akron
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What does everyone use for a temp controller on your smokers?
Looking for what brands are the best and how much they cost? I have a Big Green Egg.
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03-12-2013, 03:58 PM | #2 |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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i have never used any sort of temp controller other than the daisywheel and the draft door. i've never had any problem whatsoever maintaining temps in the big green egg.
i am waiting for a fellow forum member (woodpelletsmoker) to make his new wireless thermo though. i have wanted a reliable one of those and the last two i bought (sunbeam brand, i think) have been as horrible as you could imagine.
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Out. Again. |
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03-12-2013, 03:59 PM | #3 |
Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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Unless you plan to do a bunch of overnight cooks, it's a waste of money to buy one for a BGE IMO. I've got a Stoker, and I think I've used it 3-4 times in 2-3 years.
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Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit |
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03-12-2013, 04:01 PM | #4 |
On the road to being a farker
Join Date: 02-20-13
Location: South of Dallas
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i am the temp controller :D
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03-12-2013, 04:08 PM | #5 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Another luddite here.
I bought the iQue, used it a few times, it worked great. Now it doesn't work at all for some reason and I'm too lazy to figure it out and my life has been OK without it. Everybody has their methods and each person should do what works best for them. My approach is to use as few devices as possible (which basically means none) because I don't like having to rely on anything. Bear in mind I'm just a backyarder. If I was competing, catering, etc. it might well be another story altogether.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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03-12-2013, 04:12 PM | #6 | |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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Quote:
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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03-12-2013, 04:15 PM | #7 |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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I have an Auber.
I have one of the cheapest, simple vertical smokers there is. It makes it work like a champ. I can smoke sausages at 160f or chicken at 275f The reason I use it is I have it on my smoker at my cabin, for example I put a venison roast on and went snowmobiling, came back to the cabin 4 hours later to a perfectly cooked meal. its a great product. |
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03-12-2013, 04:18 PM | #8 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I employ a model made in Mexico "Manuel Pitmaster"
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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03-12-2013, 04:22 PM | #9 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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I use the intake and exhaust to control the temps on all of my pits.
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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03-12-2013, 04:51 PM | #10 |
Babbling Farker
Join Date: 12-18-07
Location: Western burbs of Chicago, IL
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I bought a Guru when I first bought my BGE. used it once or twice and ended up selling it to a Brethren.
Just not nescessary. We do comps with WSM's and other than a Maverick 732, don't really feel the need for temp control devices, just a good thermometer
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2 Skinny Cooks Competition Team [URL]http://2SkinnyCooks.blogspot.com[/URL] KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list :crazy: |
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03-12-2013, 04:58 PM | #11 |
is One Chatty Farker
Join Date: 08-15-12
Location: Irish Hills, MI
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I use the well-malted mush between my ears.
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Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD. |
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03-12-2013, 05:03 PM | #12 |
is One Chatty Farker
Join Date: 04-12-10
Location: Houston, Texas
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I own one of these. I purchased it for the long overnight cooks.
http://store.thebbqguru.com/weborderentry/DigiQ%20DX2 |
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03-12-2013, 05:06 PM | #13 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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I adjust the air intake
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03-12-2013, 05:13 PM | #15 |
is one Smokin' Farker
Join Date: 05-22-10
Location: Smoky Mountains, NC
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I don't really see why you'd need one with any kamado-style cooker, the vents work fine. Even my Akorn will hold temps like an oven for 10-12 hours with only very minor adjustments. To me, learning your pit and how to control it is part of the art of cooking bbq.
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...Half a yard full of crap to cook on like everybody else... Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer Just a hungry hillbilly lookin for a dead critter to cook Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow: |
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