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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.


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Unread 03-12-2013, 03:53 PM   #1
sandy1975
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Default 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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Unread 03-12-2013, 03:58 PM   #2
deepsouth
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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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Unread 03-12-2013, 03:59 PM   #3
Groundhog66
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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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Unread 03-12-2013, 04:01 PM   #4
Andrew
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i am the temp controller :D
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Unread 03-12-2013, 04:08 PM   #5
gtr
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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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Unread 03-12-2013, 04:12 PM   #6
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Quote:
Originally Posted by gtr View Post
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.
Exactly the same here!
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Unread 03-12-2013, 04:15 PM   #7
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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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Unread 03-12-2013, 04:18 PM   #8
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I employ a model made in Mexico "Manuel Pitmaster"
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Unread 03-12-2013, 04:22 PM   #9
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I use the intake and exhaust to control the temps on all of my pits.
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Unread 03-12-2013, 04:51 PM   #10
Stoke&Smoke
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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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Unread 03-12-2013, 04:58 PM   #11
J-Rod
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I use the well-malted mush between my ears.
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Unread 03-12-2013, 05:03 PM   #12
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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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Unread 03-12-2013, 05:06 PM   #13
IamMadMan
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I adjust the air intake
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Unread 03-12-2013, 05:10 PM   #14
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Vents!
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Unread 03-12-2013, 05:13 PM   #15
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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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