Search results

I tried smoking meatloaf but used too much hickory. Took one bite and it tasted like I was munching on a burnt stick. Threw the rest away and haven't tried it again.

1 lb of ABTs as an appetizer. 3 racks of baby backs with BRITU rub. Pot of baked beans DigiQ II has kept the temp steady for both cooks. Gotta love the Guru!

Hi Bryan, I just received my DigiQ and yes, it has separate meat and pit temp probes. In addition, the probes connect to the DigiQ via 1/8" mono plubs. Another nice feature is that while the plugs for the 12 volt power adapter and fan plug look identical, the plug diameters are slightly...

Hi Ed, Since this was my first brisket cook and first cook with the DigiQ I did not use ramp mode. I'll give the ramp feature a try on my next long cook.

Well, I used the DigiQ II for the firt time last night smoking an 11 lb brisket. It set the pit temp for 235* and went on to bed. For the firt time on an overnight cook I actually got to sleep through the night without the Maverick ET-73 alarm going off. The DigiQ definitely puts the fun back...

Thanks for the advice Jim. If the point is separated and put back on the smoker, at what internal temperature should it then be pulled?

Pulled the brisket at the 200* mark and measured temps at several points on the flat and point and average temp was 195*. Wrapped in foil and rested in a cooler for 3 hours. Portions of the flat were actually a little difficult to slice as the meat was so tender. The point was a little fatty so...

I finally took the plunge and decided to give a brisket a try after mastering (according to my wife and kids) pork butt and baby backs. I bought an 11.5 Select pounder at WalMart and applied the rub highlited in Chris Allingham's "Midnight Brisket and used 3 fist sized chunks of cherry and 3 of...

I went by Walmart this afternoon to check out their brisket selection. They have whole briskets Cryovaced at $1.67/lb but I noticed the meat grade was not stated anywhere on the packaging. Should I assume that no grade means Select? How does Select compare to Choice when it comes to brisket and...

$38.13 for a 3 lb PRIME dry aged rib roast? I think you scored man! You earned a gold star in my book! On top of that, you have until 2/18/08 to figure out what to cook with it! Enjoy the meal whenever you have it.

Yes, the DigiQ II has the ramp feature. From what I can tell, the primary difference is the DigiQ II has a digital readout whereas the Competitor has the bar graph. The DigiQ also has a "door open" feature which stops the fan when there is a sudden drop in chamber temp. The Competitor uses the...

I borrowed my brother's Competitor to smoke a Christmas turkey and instantly fell in love with the BBQ Guru. I'm 19 hours into smoking two 8.5 butts (still not done yet) and I finally had it with chasing temps and fiddling with the vents. I just finished placing an order for the DigiQ II. I'm...

In May of this year I bought 6 bags of The Original Charcoal Company briquetts from Home Depot and am now on the last bag. I've been back to my local Home Depot and they don't appear to carry it any longer. Anybody know who's currently carrying this great product in the Charlotte, NC area?

I'm looking into the BBQ Guru for my WSM. The Guru folks make several models and two of them interest me. The Pit Minder monitors and adjusts the smoker temp while the DigiQ II monitors and adjusts both the meat and smoker temps. There is a pretty substantial price difference between the two...

I tried Rancher for the first time this past weekend on a port butt cook. I agree the warm up time is longer but the temperature remained constant and the coals burned throughout the entire cook, something that never happened with Kingsford. I was very surprised when I disassembled the WSM and...

I've always been a Kingsford person but the $2.99 HD price on Rancher made me decide to buy a few bags. I used it for the first time this past weekend on 17 lbs of pork butt (also on sale @ .97/lb). Man what a difference. 13 hours later and the coals were still going strong with about half the...

I love left over pork butt (pulled) on salad. The smoke flavor enhances just about any dressing. I'll have to try them in green beans as well!

I have used the last of the old Kingsford and it's time to buy more charcoal. I've read the postings on the new Kingsford and the reports are not favorable. I've always liked the old Kingsford and am looking for a comparable replacement. How do Royal Oak briquettes compare to the old Kingsford...

Got 21 lbs of pork butt on for a church function tomorrow afternoon. Butts were mustard slathered and rubbed with Renowed Mr. Brown and went on around 6:30 PM. Used 4 chunks of hickory and 3 chunks of oak and backyard smells great! Smoker is chugging along at 230* at the grate and smallest butt...

I’m going to be doing my first dual grate pork butt cook on my WSM tomorrow night and have a couple of questions. I’ll be cooking 3 butts weighing a total of 21 lbs. One weighs 5 lbs and the other two weigh 9 and 7 lbs. From what I’ve read on this board, I should put the 9 pounder on the top...