I run a Kamado Joe. Looking at the two products. Is the extra $80 worth it for the DigiQ? Who has used them?

I got a Rec Tec mini pellet smoker grill for Christmas. It is the bomb at smoking brisket and is half the cost of Kamado Joe.

I'd suggest taking a look at something like that before dropping that much $$ on a grill.

I've got the Kamado Joe already and you will pry it from my cold dead hands.

I have the DigiQ and absolutely love it. I have a medium BGE and can load it up, set the DigiQ and get a good smoke for hours. Longest eat I've needed is 12-13 hours and still had plenty of charcoal left. No idea about the differences and if it's worth an extra $80.

If you go with the DigiQ watch the settings. I made the mistake once to have it start bring the temp of the fire down when the meat got to a certain temp. This will add a few hours on a cook.

I went cheap with the PartyQ for my WSM, but it's been awesome. No regrets. I did a simple hack to hardwire the power so I'm not burning through batteries constantly and it's been a dream. And that's on a WSM, on ceramic it's only gonna be better.

Quick search this morning:

https://bbqguru.com/productinfo/comparebbqcontrols

If it's only $80 more then I would go with the DigiQ, meat probe, ramp mode, and you can run it on AC power instead of batteries. Or get BearMace's power hack for the last one.

Beesville said:

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Quick search this morning:

https://bbqguru.com/productinfo/comparebbqcontrols

If it's only $80 more then I would go with the DigiQ, meat probe, ramp mode, and you can run it on AC power instead of batteries. Or get BearMace's power hack for the last one.

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That's where I've been leaning.

I have a large BGE and -outside of the Baylor Class Ring my father bought me before he died- it's my favorite material thing in the world. I got it in June and I've just been in love ever since.

I've never really felt I needed a DigiQ, but everyone I know has been going on and on about it. How much easier does it REALLY make things? I mean, I set my BGE, maybe adjust it a couple of times, and then just watch my portable dual-probe thermometer and I'm golden. What am I missing?

Also, I just got Aaron Franklin's book "Franklin BBQ: A Meat-Smoking Manifesto." I'm going to start reading it tonight.

BrooksBearLives said:

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I have a large BGE and -outside of the Baylor Class Ring my father bought me before he died- it's my favorite material thing in the world. I got it in June and I've just been in love ever since.

I've never really felt I needed a DigiQ, but everyone I know has been going on and on about it. How much easier does it REALLY make things? I mean, I set my BGE, maybe adjust it a couple of times, and then just watch my portable dual-probe thermometer and I'm golden. What am I missing?

Also, I just got Aaron Franklin's book "Franklin BBQ: A Meat-Smoking Manifesto." I'm going to start reading it tonight.

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If you do large cuts of meat for long smokes, it gives flexibility in the temp control. I have started doing most of my big stuff overnight, and I don't really sleep as I am checking things every so often. With the temp control devices like a DigiQ, you eliminate that checking every so often variable as the fan will keep the temp in the range you want. Make sense? First world problem.

Funky Town Bear said:

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BrooksBearLives said:

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I have a large BGE and -outside of the Baylor Class Ring my father bought me before he died- it's my favorite material thing in the world. I got it in June and I've just been in love ever since.

I've never really felt I needed a DigiQ, but everyone I know has been going on and on about it. How much easier does it REALLY make things? I mean, I set my BGE, maybe adjust it a couple of times, and then just watch my portable dual-probe thermometer and I'm golden. What am I missing?

Also, I just got Aaron Franklin's book "Franklin BBQ: A Meat-Smoking Manifesto." I'm going to start reading it tonight.

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If you do large cuts of meat for long smokes, it gives flexibility in the temp control. I have started doing most of my big stuff overnight, and I don't really sleep as I am checking things every so often. With the temp control devices like a DigiQ, you eliminate that checking every so often variable as the fan will keep the temp in the range you want. Make sense? First world problem.

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No, I totally know how it works and why. I've looked into buying one, to be honest.

I guess I just like to tinker?

But if I were doing overnight smokes or if I ever get around to smoking that pork-butt I just bought and froze, I could see that. I guess I've never needed to smoke anything more than 8 hours, now that I think about it.

Briskets/pork butts/etc all will take me twelve plus hours. If I want food in the afternoon, I've got to start the night before. This is about my old butt needing sleep.

Funky Town Bear said:

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Briskets/pork butts/etc all will take me twelve plus hours. If I want food in the afternoon, I've got to start the night before. This is about my old butt needing sleep.

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Maybe my briskets aren't large enough? I've never needed more than 8 hours to cook one. And they are tender AF.

BrooksBearLives said:

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Funky Town Bear said:

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Briskets/pork butts/etc all will take me twelve plus hours. If I want food in the afternoon, I've got to start the night before. This is about my old butt needing sleep.

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Maybe my briskets aren't large enough? I've never needed more than 8 hours to cook one. And they are tender AF.

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Are you just buying little flats from Trader Joe's or something?

For me my PartyQ was mostly about having another toy, somewhat about being able to sleep/leave for a while. I went with just the PartyQ because I already had a plethora of Maverick thermometers and Thermapens so didn't need that aspect monitored by the guru.

BearMace said:

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BrooksBearLives said:

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Funky Town Bear said:

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Briskets/pork butts/etc all will take me twelve plus hours. If I want food in the afternoon, I've got to start the night before. This is about my old butt needing sleep.

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Maybe my briskets aren't large enough? I've never needed more than 8 hours to cook one. And they are tender AF.

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Are you just buying little flats from Trader Joe's or something?

For me my PartyQ was mostly about having another toy, somewhat about being able to sleep/leave for a while. I went with just the PartyQ because I already had a plethora of Maverick thermometers and Thermapens so didn't need that aspect monitored by the guru.

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You insult me, sir! I've been buying the full sized packer-cut briskets, trimming them down and getting rid of the hard-fat that won't render, and smoking 220-230 until an internal temp of 195.

I guess now that I think about it, it's 10-11 hours (I did my math wrong).

Put it on at 7am and took it off 3:30-5.

I've never really worried about cooking it overnight before, but if I do -and I really should now that I think about it- I may pick one up.

I go beyond 195 BrooksBear. I generally am looking for 203, and I'm doing 15 lb briskets. How big are your full packers?

I also like gadgets and don't really "need" this one. I ended up getting an Auber Temp Controller. https://www.amazon.com/gp/product/B00M3E6YEM/ref=od_aui_detailpages00?ie=UTF8&psc=1

It had great reviews in everything I read and was priced in between the party q and the digi q. Should be here later this week.

BrooksBearLives said:

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BearMace said:

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BrooksBearLives said:

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Funky Town Bear said:

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Briskets/pork butts/etc all will take me twelve plus hours. If I want food in the afternoon, I've got to start the night before. This is about my old butt needing sleep.

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Maybe my briskets aren't large enough? I've never needed more than 8 hours to cook one. And they are tender AF.

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Are you just buying little flats from Trader Joe's or something?

For me my PartyQ was mostly about having another toy, somewhat about being able to sleep/leave for a while. I went with just the PartyQ because I already had a plethora of Maverick thermometers and Thermapens so didn't need that aspect monitored by the guru.

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You insult me, sir! I've been buying the full sized packer-cut briskets, trimming them down and getting rid of the hard-fat that won't render, and smoking 220-230 until an internal temp of 195.

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Ha! Sorry to insult you, but I'm proud of you that you would be offended by such nonsense. 8 just seemed pretty quick. Are you starting to probe at 195 or are you using that as a hard and fast number to pull it?

Funky Town Bear said:

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I go beyond 195 BrooksBear. I generally am looking for 203, and I'm doing 15 lb briskets. How big are your full packers?

I also like gadgets and don't really "need" this one. I ended up getting an Auber Temp Controller. https://www.amazon.com/gp/product/B00M3E6YEM/ref=od_aui_detailpages00?ie=UTF8&psc=1

It had great reviews in everything I read and was priced in between the party q and the digi q. Should be here later this week.

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Auber makes good stuff. I'm gonna be using Auber PIDs on a brewstand I'm about to complete.

BearMace said:

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BrooksBearLives said:

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BearMace said:

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BrooksBearLives said:

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Funky Town Bear said:

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Briskets/pork butts/etc all will take me twelve plus hours. If I want food in the afternoon, I've got to start the night before. This is about my old butt needing sleep.

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Maybe my briskets aren't large enough? I've never needed more than 8 hours to cook one. And they are tender AF.

---

Are you just buying little flats from Trader Joe's or something?

For me my PartyQ was mostly about having another toy, somewhat about being able to sleep/leave for a while. I went with just the PartyQ because I already had a plethora of Maverick thermometers and Thermapens so didn't need that aspect monitored by the guru.

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You insult me, sir! I've been buying the full sized packer-cut briskets, trimming them down and getting rid of the hard-fat that won't render, and smoking 220-230 until an internal temp of 195.

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Ha! Sorry to insult you, but I'm proud of you that you would be offended by such nonsense. 8 just seemed pretty quick. Are you starting to probe at 195 or are you using that as a hard and fast number to pull it?

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I use a Familii dual probe thermometer (one for ambient temp and one for meat temp) and place it in the thickest part of the brisket. I get the internal temp to 195 (through the stall) and then I pull it off, wrap it in butcher paper, and then put it back on for about half-hour to an hour (check it at half an hour) while pulling down the heat. Then I'll let it rest for at room temp (still wrapped) for as long as I can before serving.

Funky Town Bear said:

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I go beyond 195 BrooksBear. I generally am looking for 203, and I'm doing 15 lb briskets. How big are your full packers?

I also like gadgets and don't really "need" this one. I ended up getting an Auber Temp Controller. https://www.amazon.com/gp/product/B00M3E6YEM/ref=od_aui_detailpages00?ie=UTF8&psc=1

It had great reviews in everything I read and was priced in between the party q and the digi q. Should be here later this week.

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I don't know how I missed this post.

That is sexy and not ridiculous. You say you like it? I just added it to my Amazon wishlist. Around $169. Maybe I'll treat myself sometime this Spring.

BrooksBearLives said:

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Funky Town Bear said:

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I go beyond 195 BrooksBear. I generally am looking for 203, and I'm doing 15 lb briskets. How big are your full packers?

I also like gadgets and don't really "need" this one. I ended up getting an Auber Temp Controller. https://www.amazon.com/gp/product/B00M3E6YEM/ref=od_aui_detailpages00?ie=UTF8&psc=1

It had great reviews in everything I read and was priced in between the party q and the digi q. Should be here later this week.

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I don't know how I missed this post.

That is sexy and not ridiculous. You say you like it? I just added it to my Amazon wishlist. Around $169. Maybe I'll treat myself sometime this Spring.

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Don't know yet. It should be delivered tomorrow and I will use it Fri night. I had a stash of Amazon gift cards, so I got it for about $100. Felt like that was super reasonable and pulled the trigger.

What's on the menu Saturday?

Pork Shoulder for pulled pork

Let us know how it turns out

Anyone have a good pork butt recipe?

Slather that bad boy in yellow mustard, cover it with your favorite rub, I like this one:

http://www.sucklebusters.com/bbq-rubs-seasoning/hog-waller-bbq-rub/

Or I make my own with brown sugar, paprika, salt, pepper, etc. Let it sit overnight with the rub on.

Get your egg set at 250 (at the grate, probably 275 in the dome) with your plate setter, throw in some apple wood chunks, and put your pork butt on until you hit an internal temp of 195 (About 1.5 hrs per pound). Start checking to see if you can pull the bone out once you hit 195. If you feel resistance, let it cook longer, if it starts coming out, your are good, every one is different. Once you pull it off, put it in a foil tent and let it sit for awhile, then shred and serve. If you finish early, wrap it in foil and then a few garage towels, and set it in a cooler. It will stay warm for several hours until you are ready to shred and serve.

Some like to mix sauce in it while shredding it, others don't. I made these sauces last time and let people put it on themselves:

http://www.nakedwhiz.com/elder.htm#rubs

Hubbs, try mayo next time instead of mustard. I know it sounds weird but just try it. I looked at a buddy like he was crazy when he did ribs with it. Best damn ribs I ever had.

DizzyPig makes some good rubs.

Also go to BGE forums for technique. I've tried multiple and find Hubbs rec above the best. Especially foil, towels and an ice chest for several hours after pulling off. Never tried pulling the bone before but will next time.

Your done temp is between 195-205 usually. You can also poke it with a skewer or temp probe. If it feels like butter you're good, but if you feel resistance, let it cook longer. The bone trick works just as well, if not better.

I agree with Hubbs method. I've rubbed mine down in EVOO before applying the rub and that works as well. I prefer that to mustard on pork ribs.

On pork rubs, I've been reading more and more about why one shouldn't use salt in rubs for pork. Even if you're dry-brining, you should rub salt in separate from the rub.

http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/the_science_of_rubs.html

I'm using the mustard method tonight. It makes for a great adhesive for the rub to the meat.

Funky Town Bear said:

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I'm using the mustard method tonight. It makes for a great adhesive for the rub to the meat.

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You should consider mayo...I used mustard a long time ago

BrooksBearLives said:

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Anyone have a good pork butt recipe?

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I do. I do.

It's a staple up here. I'm at work but I can get you one later complete with pictures if you like.

nein51 said:

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BrooksBearLives said:

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Anyone have a good pork butt recipe?

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I do. I do.

It's a staple up here. I'm at work but I can get you one later complete with pictures if you like.

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You have my number!

Late to the party but I have the Party Q. I love it. But the battery only vs. plug in on the higher priced models can be annoying. I bought some high capacity rechargeables and haven't really had an issue. But I do get worried on long long cooks that it could die in the middle and I don't catch it. Just my .02.

If I was buying again, I'd probably go Digi but that's me.