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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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01-21-2012, 09:18 AM | #1 |
On the road to being a farker
Join Date: 01-01-12
Location: Newberry, FL
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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
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01-21-2012, 09:34 AM | #2 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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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.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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01-21-2012, 09:41 AM | #3 |
Knows what a fatty is.
Join Date: 11-05-11
Location: Vancouver, BC
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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.
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2X FEC 100, 2X 22" WSM, 1X 18" WSM, 26" Kettle, 22" Kettle, UDS |
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01-21-2012, 10:18 AM | #4 | |
is one Smokin' Farker
Join Date: 10-09-09
Location: Maryville, TN
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Q got "big."
Quote:
P.S. This post wasn't supposed to named "Q got big;" strange things happen when I use a laptop in the dark!
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[B]The Cosmic Pig BBQ[/B] [B]Backwoods Competitor[/B] [B]FEC-100 [/B] [B]WSM 18.5[/B] [B]Weber One-Touch Gold [/B] [B]Smokey Joe Silver[/B] |
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01-21-2012, 11:47 AM | #5 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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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.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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Thanks from:---> |
01-21-2012, 01:39 PM | #6 |
Full Fledged Farker
Join Date: 01-08-12
Location: Osceola, indiana
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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
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01-21-2012, 02:22 PM | #7 | |
On the road to being a farker
Join Date: 01-01-12
Location: Newberry, FL
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Quote:
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01-21-2012, 02:27 PM | #8 | |
On the road to being a farker
Join Date: 01-01-12
Location: Newberry, FL
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Quote:
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.
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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] |
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01-21-2012, 03:39 PM | #9 |
Knows what a fatty is.
Join Date: 12-18-11
Location: Orange,California
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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.
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WSM 22.5,cajan bandit package,BBQ Guru digiQ2,ET-732,Thermapen-red,RO Lump,10 cf. meat ager. |
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01-21-2012, 03:49 PM | #10 | |
is one Smokin' Farker
Join Date: 10-09-09
Location: Maryville, TN
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Quote:
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[B]The Cosmic Pig BBQ[/B] [B]Backwoods Competitor[/B] [B]FEC-100 [/B] [B]WSM 18.5[/B] [B]Weber One-Touch Gold [/B] [B]Smokey Joe Silver[/B] |
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01-21-2012, 03:50 PM | #11 |
Full Fledged Farker
Join Date: 12-27-11
Location: Murfreesboro, TN
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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.
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01-21-2012, 05:16 PM | #12 | |
On the road to being a farker
Join Date: 01-01-12
Location: Newberry, FL
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Quote:
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01-21-2012, 05:28 PM | #13 |
Full Fledged Farker
Join Date: 12-27-11
Location: Murfreesboro, TN
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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. |
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01-21-2012, 11:20 PM | #14 |
Got Wood.
Join Date: 06-06-10
Location: Upper Marlboro, MD
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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!
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Tags |
DigiQ, digiq dx, Weber Smokey Mountain, WSM, WSM 22 |
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