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  1. brian85

    DigiQ DX2 question..

    Oh yes I'd purchase it all over again. That thing makes a world of difference. Its my preference to get it up to temp without it then just use it to maintain the temp.
  2. brian85

    DigiQ DX2 question..

    Good luck with that. I've found its still better for me to bring my smoker up to temp without the guru then once I get it up to temp I plug the fan in to maintain the temp. The reason I do this is because the guru kept getting the pit too hot and I'd have to shut it down to get it back down...
  3. brian85

    DigiQ DX2 question..

    I believe as long as you have adapters to fit both it shouldn't matter
  4. brian85

    What can i do with the extra meat of a pork spare rib?

    I smoke them with the ribs pull them a little early cube it up toss it in rub and BBQ sauce in a pan and back in the smoker for a little while. Then make sandwiches with it.
  5. brian85

    My first brisket is now on the smoker... w/pics!

    Probably be alright just probe that thing once it gets to 185-190 until no resistance and let it rest.
  6. brian85

    Smoking Chuck Roast this Week

    Kroger in Virginia has chuck for $4.99lb this week.
  7. brian85

    I.T. to smoke a fatty?

    Thanks guys sounds good.
  8. brian85

    I.T. to smoke a fatty?

    Is there a general range in which to smoke your fatty to? I looked at a bunch of threqda and cant seem to find this out.
  9. brian85

    New, just a kid, major planning ahead

    I think the master forge two door was discontinued?
  10. brian85

    First smoked Sausage Bacon bomb....

    Looks good I'd eat it.
  11. brian85

    Pork Butt Fail

    At 190° start poking it until a probe goes through it with no resistance. It will happen be patient.
  12. brian85

    Two butts in a WSM

    b-one is that the gasket kit I see? Just ordered that today and way wondering how it worked? I was having trouble maintaining temps with all bottom vents closed d the temp still climbed to over 250 verified by my 733. Wondering how you like it if that is the gasket kit?
  13. brian85

    1st Brisket Help?!?!

    It would be tough. The reason you're cooking to such a high temp is to break connective tissues down. That's why there is no magical temperature to cook the brisket too. You should cook to 185-190° and start probing the meat as it raises every half hour to hour until your probe slides in like a...
  14. brian85

    Regulating temp

    Your whole technique seems off. You don't want to "trap" smoke in you want it to flow over the meat. High temps could be too much gas did you have it turned down to low? If it was still to hot you can turn the knob past high and in between high and off to produce an even smaller flame. Go slowly...
  15. brian85

    My first pork shoulder for pulled pork with Qview

    On the the charcoal I loaded my wsm up with a full ring minionnmethod and ran at 325-330 last weekend for 6 hours and I had over a half ring left by the time I choked it out. I'm doing 4 pork butts now that I'm running between 225-240 and I haven't added any charcoal yet going into my 13th hour...
  16. brian85

    4th of July Family Rib burn off !!!

    Nice looking ribs man. Keep the pics coming.
  17. brian85

    Mav 733

    Possibly I picked mine up late last year.
  18. brian85

    Mav 733

    I believe you're referring to after you have it set up? If so yes at the top it flashes between the two probes I can see individually like you said split down at the bottom. What I was referring to was when setting it up you didn't have to be quick about selecting meat/barbecue as pressing mode...
  19. brian85

    Mav 733

    I think I'm confused. Are you talking about it automatically switching on the transmitter? I was talking about setting the receiver.
  20. brian85

    Mav 733

    733
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