Hi everyone,
First cook using 22.5" WSM (6 slabs of spare ribs w/no racks!). It is 4:30 am 50 degrees outside, with pit temp hovering around 235. I have my blinds drawn about six inches on my patio and can see the brigh red readout from 25 feet away.
If you're on the fence about the DidgQ, in terms of simplicity it was pretty easy to set up. Realisticly it took about 15 minutes for me to set up and grasp the interface.
My only concern is that the WSM temp and the DidgQ temp are off by 25 degrees.
First cook using 22.5" WSM (6 slabs of spare ribs w/no racks!). It is 4:30 am 50 degrees outside, with pit temp hovering around 235. I have my blinds drawn about six inches on my patio and can see the brigh red readout from 25 feet away.
If you're on the fence about the DidgQ, in terms of simplicity it was pretty easy to set up. Realisticly it took about 15 minutes for me to set up and grasp the interface.
My only concern is that the WSM temp and the DidgQ temp are off by 25 degrees.