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thats not mine... that is from the article.. but it is probably pretty close. I think underfueled for cold food load is the issue... If I had fueled more would the DIGIQ be able to fuel enough air to that fire? or does a 330 cook require an open vent?

I think you might be right... I followed his page to the letter... except possibly pre heating... that is exactly what Mine looked like... maybe even LESS ashed over... BUT with a big cooker... who knows. Obviously I needed more heat burning more fuel... I am just trying to put a finger...

I don’t think so but it’s possible.

After a while I opened the other vents. But even after opening them it wouldn’t climb. I stirred to make sure I had good coals.

No. Followed that article above. Empty foil wrapped pan.

Hey everyone... I bought 2 11 ish pounders... brined and ready to go. I have a 22 and use the digiq blower temp controller I fired the cooker, one full chimney ashed over, put another unlit on top of that, waited for it all to ash over and then put on smoke wood and assembled the cooker like...

This Gravy is super simple and tastes LEGIT, it also really saves that last minute PITA of making gravy while everything else is coming out of the oven.

I feel so utterly ridiculous after pulling the clip off removing it from my grate today. DUH!!! ha. ok cool. I will experiment and see what direction I want to go....

that product says: "NOTE: The Maverick ET-732 has a larger probe and does NOT fit through the eyelet holes" It wont fit the maverick, let alone the digi`dx pit probe with the clip.

OK, so I bought a Digiq, how are you guys routing the probe wires? I was gonna do the lamp bushing mod, but with the alligator clip, the biggest I could find wouldnt hold it... Are you just doing the lid squish or....?

my gadget hungry man brain wants to buy a stoker with all the goodies... but I just dont cook enough, compete, or need that level. I just want a legit ATC for the pit. I have a maverick for food/pit monitoring... but want to be able to manage the other 15 chainsaws I juggle most weekends...

I thought about that... but that couldnt account for 40 degrees, especially MID cook.. right when I put a 40 degree turkey in, it could for sure.. but not an hour in... no, no water in the pan...

Crap! I didnt see that mentioned, or think about it... but DUH! that would be a huge issue wouldnt it... ok cool.. I was worried I was really S'ing the bed here.... had some real issue, But maybe it was just purely not enough fuel.

22, 3rd cook...

my bad. Maverick wireless, pit prob on rack next to bird, meat probe in breast. Maverick pit probe and weber lid temp were actually pretty close...

I did the turkey from the site... As he describes One chimney lit coals, another unlit on top. wait till they are are lit and ashy, then assemble, and add turkey. I hovered right around 300 the whole cook. Turkey came to temp and was fine... but I was lost as to how to get that temp up...

thanks guys. I vac'd one whole, then shredded the other and split it into two bags! just wanted to make sure there wasnt some HOLY CRAP, never pull it first it will do "X Y Z" and taste like dog biscuits.... or something..

I cooked 3 butts. we ate one, and the other two have been in the fridge un pulled, wrapped in foil... going to vacuum pack and freeze the other 2. but I dont know the best way... PULL THEN freeze? leave unpulled then freeze? are there downsides when thawing and reheating to one over the other?

they came out good! seem moister than I thought they would be, this isnt bad... but had to go easy with the sauce. flavor good, and they fell apart. I am planning on getting an Auber, and not having gale force winds for my next cook!

well, I set up to run 3 butts over night. All went well until the weather turned to crap on me. fired up and got to temp about 260 at 10 with minion method...., 3 butts on, temp dropped then climbed to about 250 again. adjusted toall the vents 1/3 open dropped and sat right at 240 for an...