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BBQ Guru DigiQ worth it on a WSM? - Page 2

post #21 of 34
Thread Starter 
Quote:
Originally Posted by sfprankster View Post
 

 

 

Hmmmmmmmmmmm... :confused:

 

Brisket or butt...

 

Brisket or butt...

 

Brisket or butt...

 

Brisket or butt...

 

 

 

 

The $20,000 question... 

 

:33: 

 

Decision made...

First Guru test smoke is going to be a pork butt... th_wsmsmile0ly.gif

 

Out of the freezer and into the walk in...

 

Should be thawed by Tuesday night when I have to go into work... 

post #22 of 34
Thread Starter 

Getting closer to being delivered...

 

In Transit: On Time

 

 

San Pablo, CA, United States 05/29/2016 8:46 A.M. Arrival Scan
Horsham, PA, United States 05/25/2016 2:12 A.M. Departure Scan
Horsham, PA, United States 05/24/2016 9:10 P.M. Origin Scan
United States 05/24/2016 2:45 P.M. Order Processed: Ready for UPS
post #23 of 34
Thread Starter 

Why UPS? Why? :hissyfit:

 

In Transit: On Time

 

Business 

Day(s) Left 2

 

Shipment Progress

Location Date Local Time Activity
San Pablo, CA, United States 05/29/2016 8:46 A.M. Arrival Scan
Horsham, PA, United States 05/25/2016 2:12 A.M. Departure Scan
Horsham, PA, United States 05/24/2016 9:10 P.M. Origin Scan
United States 05/24/2016 2:45 P.M. Order Processed: Ready for UPS

 

My Guru DigiQ package is still sitting at the UPS facility in San Pablo, CA for past 2 days. Less than 75 miles from my mail service... :frown:

 

I know yesterday was a holiday and all... 

 

I have a large pork butt thawing in the walkin at work... head-wall.gif 

post #24 of 34

Holiday delay?

post #25 of 34
Thread Starter 

Usually when packages reach the San Pablo facility, they move on to the San Jose facility late at night and deliver same day.

 

I kind of expected the package to move last night and deliver today. :icon_rolleyes:

 

 

 

I'm sure the holiday put the brakes on everything going by FedEx and UPS. Of all things, my USPS deliveries continued through the process and are being delivered today. :icon_mrgreen: 

post #26 of 34
Thread Starter 

Stuck at work and I receive this UPS update on my DigiQ delivery...

 

 

Delivered

 

 

...and the Sharks/Pens game at 5...

 

 

I'm beginning to feel a tad bit under the weather... 

 

Sick emoticon

 

 

 

 

 

Can you say "I'm outta here?:yahoo: 

 

 

Good thing I'm the one that signs the checks... :tongue:

post #27 of 34

I read this thread a number of times last week and you all convinced me to invest in the DX2.

 

It arrived in 3 days (the day before yesterday). 

 

Prepping the house/yard/gardens and garage (adding 2 new windows) before winter storms in and planning a vacation has taken priority for the rest of this month.   

 

The weather hasn't been to cooperative either.  I'll probably be smoking again next month.

 

I've been playing with it (before I have to actually use it) to make sure it works.  I turned the temps down into the 70/80s range to get the fan to come on.  All's well.

 

Weird buttons though.  They're little rubber thimbles (yes, I checked).  DOH! 

post #28 of 34
So I use my IQ120 on my 22WSM's works great within 10 degrees of what I set it for. Run top vent wide open and the bottom close except the IQ Side... overnite steady as a rock!!!
post #29 of 34


​Lemans:  I was wondering about the top vent setting.  DigiQ instructions states to set it at about a sliver opening (25% maybe?).

 

Several readings indicate too much smoke (from a mostly closed top vent) invites a build up of creosote and adds bitterness on the meat.

post #30 of 34
Quote:
Originally Posted by HB99 View Post
 


​Lemans:  I was wondering about the top vent setting.  DigiQ instructions states to set it at about a sliver opening (25% maybe?).

 

Several readings indicate too much smoke (from a mostly closed top vent) invites a build up of creosote and adds bitterness on the meat.

 

Top vent open 100%

 

The Guru will keep the temp stable.

 

Al

post #31 of 34

SmokinAl:  Thanks for the clarification.  Takes the guesswork out on my end.  ; ' )

 

I was going to do that anyway before closing it down...better safe than sorry.

post #32 of 34
You always want the smoke to flow freely thru the smoker,that's why top vent is wide open
post #33 of 34

I am installing a BBQGURU on my OKJ Vertical .

Can Anyone advise the placement of the blower on the fire box?

post #34 of 34

I answered in your other thread.

 

It should go under the cooking chamber side of the firebox, in the middle, and make sure it's lower than the charcoal grate.

 

Get it as low as you can in the middle (side to side) of the firebox.

 

The air has to come in below the fire to work properly.

 

Al

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