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I just wanted to thank everyone for the input. I definitely have some ideas of how I want to approach my direct cooks. I will post pics of next cook and let everyone know of what approach I took. Thanks again!

@DanHoo - thanks for the feedback. It makes sense and I know a lot of it is experimenting to find the configuration that works. As far as direct cooking is concerned, it has been awhile since I've done it with charcoal and I remember it being very inconsistent. I switched to gas and it is a...

I have owned the WSK for about 9 months now and have done a couple low n slow cooks (pork butt, ribs) with success. I still have to work on the spatchcock chicken as I did that with the deflector on and a little higher temp (330F) and wasn’t satisfied with it. However, I have not done any direct...

I did a rib cook last week with the digiQ. It actually did a similar thing that you are talking about. I repositioned the pit probe and that seemed to resolve last week. I also read the instruction, they say when that happens, a hard reset on the digiQ will do the trick.

Make sure you check multiple spots. I have had issues with lower temp in some points but high in other spots. If the bone is coming out then you are pretty close.

With the coals I put in at 545, I actually did two things different, 1.) Made sure that my lid was on tight. 2.) Put the DigiQ at half way. The fire is still holding steady at 235F and it has been about 6 hours. It looks like it was error on my part.

Both vents were completely closed. The blower was all the way open. Winds and rain were horrific last night. Not sure where the blower was positioned relative to the wind - I did not take that into consideration. I am wondering if the lid was not completely sealed which is why the temp on...

Thanks for the response back. I used about 20 lit briquettes to start to a full ring. It was a bit warmer last night so maybe too many. I will have to make a note of that for next time. Previous times, it is a hit or miss if it last until morning. I was never sure if it was something I did...

Hello all, I put two pork butts on this past evening around 9:30 last night or so. I am using the digiQ DX 2 that I just bought so I can "set and forget". Since this is my first time, I decided to check the temp at a couple of intervals during the night. At 2:30, it was at a slightly...

You gave me inspiration to try this for Easter. We shall see how it turns out!

I was following Harry Soo's recommendation on ribs this time around. Next time around, I will do it at the 225-250 range. The other thing that is kind of funny, I just heated some up this evening after getting done with the dentist, and it actually tasted better then when I pulled then out of...

Wanted to update everyone on the end of the cook...the DigiQ worked phenomonenally. It kept and was very satisfied with the performance. The ribs came out too done in my opinion. However, the wife really loved them. I prefer them falling off the bone and she prefers them a bit more firm...

All, It has been awhile since I posted on here but decided to provide my thoughts thus far on the DigiQ DX2. Price - Picked it up this past week for less than $200 (w/o tax and shipping) and thought it was a good price point for me. Setup - really easy to setup. Took less than five...

I really glad you got it right. I am planning to do my first brisket next weekend and the approach that I selected is very similar to yours. Thanks for sharing!

I was looking to pick up a packer but unfortunately, for 4.99 #, I thought that was a bit steep. So, against my better judgement, I picked up a flat. This flat is between 5-6# and appears to be untrimmed (lot of fat still remaining). So, what I want is to have a brisket that has bark on it...

Holy smoke Jack, your right! 250 C would definitely be a high heat indeed. My job has me express everything in Celsius instead of Fahrenheit....I guess a little too much pork on the brain .

I am happy to report that they indeed fell off the bone and a got a very positive report from the family (one of my son's said that these were the best ribs in the world!). Success!!

It has been a year or two since I tried last but I am currently doing some Baby Backs (I guess more technically speaking they are loin backs since they are over 2 lbs (approx. 2.25 lbs). I am trying the 2-2-1 method for britu rubbed ribs. The temp is at around 250C right now. I really...

I appreciate everyone's feedback. Maybe it is different then what I am traditionally use to. I like the more lean, fall of the bone style rib. I actually when to Sam's Club and purchased some ribs and actually what I see is the more narrow slab of ribs (which is what I am use to). I wanted to...

I got up this morning intending to barbeque some ribs using the BRITU recipe. I had moved into lansing michigan last July and haven't had a chance to barbeque anything until today. I went to a butcher in the local area to buy some baby back ribs. I asked if they had any available and the...