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I think my DigiQ DX2 may be on its last legs. Today I checked it in the kitchen oven - it failed! After preheating the oven, I set the tenp to 175 f. After 30 min, the pit temp team 93F, while my Polder was spot-on. I bumped up to 200 F and had the same results: 123 on the DigiQ, and 203 F on...

Oops! Never mind - the recipe just bumped me up-side the head . . . Dah! Thanks anyway. p.s., your cook looks great! I did same last Sat, and folds raved. We dressed it with their choice of SBR's or North Carolina Vinegar. Cheers!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">#5 BBQ sauce </div></BLOCKQUOTE> Can you please provide a link to the recipe for this sauce? My family too, is addicted to SBR sauce (me too!) - I'd sure like to introduce...

My preference is to 'pull' it apart with forks into individual 'strands', or at most, clumps of two to three strands. Sauce should definitely be served on the side. But, truth be told, I can inflict serious damage to it however its served . . . Cheers!

CRAIG L., What's ABTs?? I'm a genealogist - and 'abt' means "about" to me. Somehow, that doesn't excite me: "Yo momma, call up Uncle Ralph, we be havin' smoked abouts tonight" just doesn't ring my bell.

Steve, I've been using the ol' probe in the potato method on my now defunct ECB. Stick the probe all the way through the potato, and then place the potato on the top grate. This way I can monitor the temp at the cooking grate remotely while watching the game. With the ECB, I'd have to jump...

DS, If he was in his mid-sixties, he may have been my cousin, David Hendry. He has a boat and fishes alot. But then again, there's a boatload of Hendrys down in that area. Kevin, I was out voted, again! The wife (who ALWAYS opts for chicken . . .), and the kids - when they saw the shiny...

Oops! Forgor to mention that the new WSM arrived as I was typing the message that started this thread. I are impressed! It's actually larger than I expected! And extremely well built. I gotta new toy, I gotta new toy. Yee-ha!

Thanks. I usually try to keep the temp at the cooking grate between 225 and 250 and cook to an internal temp of 180 or so - then a 20-30 minute rest in a preheated ice chest. Are you really from Okeechobee? My dad was born in Okeechobee. Most of my family now live in Hendry County. Small...

OK - just checked the tracking number that Amazon sent for my new WSM - it's out of the local FedEx warehouse for delivery. I plan to smoke some beer can chicken on Saturday. What do I need to do to get ready? I know I must 'burn-in' the new smoker. How long? And do I need smoke? Or just...

Thanks - yes - it's clear now. And it really makes sense. Glad I checked in this morning - I'm fixin' to put a butt and a shoulder on the ol' ECB in just a couple minutes - I'll try the potato trick. Generally, I'd stick it in the meat and monitor the meat's temp. But the results weren't...

I too am new here. My WSM smoker is on it's way from Amazon, and I just ordered the Tel-Tru and installation kit. I am moving up from the Brinkmann (ECB??) Question regarding using the Poulder in a smoker: I read somewhere that you should stick it into a potato, and place the spud on the top...