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BBQ smoker guys.....


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Any of you guys employ a temperature controller on your stick/charcoal burners? My friend has a BBQ Guru DigiQ X2 ...


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Old 03-08-2017, 05:41 PM   #1 (permalink)
 
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Default BBQ smoker guys.....
Any of you guys employ a temperature controller on your stick/charcoal burners? My friend has a BBQ Guru DigiQ X2 and swears by that thing. Considering adding one with WIFI to my BBQ toolbox for my low and slow overnight cooks.


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Old 03-08-2017, 09:39 PM   #2 (permalink)
 
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I run an IQ 110 on my upright drum smoker. Can put a pork butt on at 10pm , go to bed and it's done 10 - 12 hours later. Mine's just for heat control. No other options..

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Old 03-09-2017, 07:28 PM   #3 (permalink)
 
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Old 03-09-2017, 10:55 PM   #4 (permalink)
 
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Nice! I'm looking at a BBQ Guru CyberQ and Flame Boss 200. The CyberQ has 3 probes and is a bit cheaper (on sale). The Flame Boss only has 1 probe yet is the higher priced unit. The more I look the CyberQ is what I keep going back to.


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Old 04-26-2017, 12:58 AM   #5 (permalink)
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Pure stick burner here. Wouldn't do me any good as I have to add a log every 40-60 minutes anyway. I do use a Maverick 733 to monitor temps on some cooks.

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Old 04-26-2017, 01:38 AM   #6 (permalink)
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Every Time you open the lid, it adds about 15 more minutes to the cook to regain all the lost temperature so having a temperature probe in the meat will make it take a little less longer.


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Old 04-26-2017, 10:16 AM   #7 (permalink)
 
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Originally Posted by Jared4.7 View Post
Any of you guys employ a temperature controller on your stick/charcoal burners? My friend has a BBQ Guru DigiQ X2 and swears by that thing. Considering adding one with WIFI to my BBQ toolbox for my low and slow overnight cooks.
I'm a purist for some and a cheat for others (maybe just cheap?).

Purist: I have a Weber Kettle and use hard lump charcoal controlled by hand for anything requiring about 6 hours or less--ribs, chicken, turkey, leg of lamb, Ham, salmon and of course steak, chops and roasts like Tri-tip . I do have a wireless probe thermometer that warns me about temp inside the meat, but nothing automatic on the fuel control.

Cheat/Cheap: I have an electric smoker for things like Brisket, Boston Butt, or big clods of meat that need to go long and low, with wood chips providing that Smokey goodness.


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Old 05-09-2017, 10:33 PM   #8 (permalink)
 
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Did 2 butts and 3 slabs of ribs a few weeks ago with my Flame Boss 300. Meat turned out awesome!!
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Old 05-09-2017, 10:36 PM   #9 (permalink)
 
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Shoulder fell out of the butts and the bark was great. That's all I ate as I was shredding up the pork. Ribs were good for my first time using the 3-2-1 method. I'm hooked!
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Old 05-10-2017, 11:54 AM   #10 (permalink)
 
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I did 15 1/2 lbs of Butt two weekends ago, but on the electric smoker (12 hours).


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