Started our Sunday football ribs at 0730 on the Weber kettler with a Pitmaster:
Prepped the babybacks
Then prepped the grill:
Then sat back and let the Pitmaster do its thing:
I had a probe in them to begin with (120 in the photo at the time), but when I put them in foil (3-2-1 method) I removed it. Temp was reading 150 when I wrapped them. I heard somewhere to take them to 170, but I am going with 3-2-1 (15 more minutes until I remove them from the foil wrap for the last hour). I'll then test for loose bone, bend/crack test, etc. before I declare chow time. Of course beer and football has already begun so a shrimp ring will hold us until the ribs and baked sweet potatoes are done.
Here they are just prior to the wrap after 3 hrs on the rack:
...and after two hrs in the foil (total 5 hrs at this point):
I noticed that when I open the kettle, the temp bottoms out (because of all the free air to the temp bulb I guess), then when I put the lid on the temp screams up to about 240 (due to all the oxygen to the fire I guess). ...then within minutes is back to a nice low 225 plus or minute 5 deg or so. This is with the top vents maybe open to 1/4" or so and the bottom paddles completely closed except for the stoker adapter. I think I have enough fuel for at least two or three more hours at 225 with this setup. Maybe enough for a butt, but if not I can easily add more fuel thru the flip top grate.
So, tell me how the Pitmaster iq120 worked?
I am a beginning smoker. Love the finished product, but was a little surprised on how labor intensive it is to smoke. Keeping the temp at 225 for 6 - 7 hours for ribs requires constant attention.
I am looking for someway to keep the temp constant without having to sit next to the smoker oopeing and closing vents.
So, does the Pitmaster work well, or is it just a waste of time?