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

post #21 of 32
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 32
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 32
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 32

Holiday delay?

post #25 of 32
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 32
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 32

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 32
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 32


​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 32
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 32

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