New iGrill


 
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Dave Pasma

TVWBB Member
I just splurged and bought an iGrill thermometer. I ruined a brisket not long ago, and I am attributing it to me not using common sense, and a dial meat thermometer that may be very inaccurate.

I am not one to jump on gadgety things, but this one looks pretty neat.

I plan on "borrowing" one of my kids' old iPods to pair with it.

I am going to use it this weekend on my Weber OTG.

Any suggestions?
 
Questions -

What are you going to cook?
Do you have any other thermometers?
Are you monitoring cooking temps or meat temps?

Suggestions -

As the iGrill has a visual temperature indicator, don't depend solely on the remote sensor.
Brisket is not the easiest meat to cook, many go by time and tenderness, not the temperature of the meat alone.
 
Thanks for the response.

Since it came with 2 probes, I am planning on using the iGrill to monitor the internal temp of the brisket, and the temperature of my Weber at grate level.

I checked the probes last night. In ice water, they both displayed 34 degF. In boiling water they both displayed 209.

Using an iPod as a remote display is more of an interesting technology thing that interests me. I will probably spend more time checking the Weber than I think I will. I always do.

Someday I'll get a smoker (WSM?) that I can setup up and leave alone with confidence.

I am going to try an cook a full packer brisket.

I haven't decided yet if I should cook low & slow, or high heat. I see a lot of information here about both.
 
Although not a packer expert, I might go for high heat, split the flat and point, foil until done. Don't peek too much and trust your thermometer.
 
Hey Dave, I just did my first HH brisket on Father's Day. I used my WSM but while I was cooking I was thinking there is no reason why I could not have done it on my grill. In fact I think it would have maintained the temps a little better. I was raising the lid on my WSM now and then to keep the temps up. I did not use a water pan just a clay saucer foiled and it worked well. In your case maybe coals on either side of a drip pan with some water. Stay in the 325-350 range and you should be fine.

I still like my good old meat thermometer even though I have the newer technology too.
 
Thanks for the input Gary.

I used to set up my Weber OTG with coals on either side. When I tried coals in bricks just to the side of center, and the Minion method, I found it to be less maintenance.

For my brisket, I was thinking I would setup for low and slow around midnight - targeting a finish around mid-late afternoon. However, I am seeing so much about people doing briskets at high heat.

If I do high heat, will it be easier to maintain 300+ degrees with coals on each side? I have not tried to cook at 300+ with one pile Minion method. Since my vents are open only about 1/4 for 225 deg, I would think I can get 300+ with them open more.

Any thoughts about that?
 
I'm sure others will chime in here but on high heat you're not looking at much more than 5-6 hours. Check out the BBQ Pit Boys Vids also. This place is the best for technical but the vids help with the practical.
I would leave the top damper open as much as possible and control from the bottom. For HH either coals to one side then rotate the brisket half way or drip pan down the centre with coals on either side but I would have some water in the pan either way. It can't hurt. Even if you have to add some coals half way through it's no great deal but I would start with high heat as opposed to the Minion. You should be fine with the bottom damper no more than half way.


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Hello, Quick Question on the iGrill. Does it have the ability to save Temp/Time so that a person can track this for future cooking?

Thanks
Dan
 
Originally posted by Dan Ralph (NJ):
Hello, Quick Question on the iGrill. Does it have the ability to save Temp/Time so that a person can track this for future cooking?

Thanks
Dan
Click to expand...

Hello Dan, Yes. It can email a "CSV" file and a PDF file (of the temp chart).

Last night I downloaded the iPad app. It paired up quite easily with the iGrill. There are helpful videos. I let it track my 2 probes for a few minutes. I then had the iGrill app email the files to me. The PDF is pretty rudamentary, and the CSV file requires some manipulation in Excel. It is pretty cool though.

I am going to try using for real it this weekend.
 
Let me know how it works for you! I am torn between the iGrill and the Maverick et 732. I have read so many bad reviews on the Maverick that I have been hesitant ordering one!
 
Hey Dave, read your post on pork butt. You don't need any advice on cooking brisket. Given your knowledge and experience I'm sure either way will work just fine for you.
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Originally posted by Jeff Langer:
So how it the iGrill Dave? I'm trying to decide between it and the Maverick 732.
Click to expand...

Hello Jeff,

My first real iGrill experience started poorly. I got up at 5am on Saturday to begin my brisket cook. I put one probe in the brisket, and one wrapped in foil, on the grate next to the meat. I went to start the iGrill app on my wife's iPad. It looked like it started, but then froze during loading - frustrating.

My daughter thought to delete the app and re-download and install it.

It worked after that.

From that point, it was a very positive experience. It tracked my temps very well, and stored data. I was able to email the data and PDFs of the temp charts.

It allowed me to set ranges for alarms.

I even used it to monitor my oven and the meat after I foiled the brisket and finished it in the oven.

Final conclusions:

The brisket was awesome. I basically used the recipe on www.amazingribs.com.

The iGrill worked very well. I recommend it, and I would purchase it again.

I am willing to answer any questions.

Dave
 
Did you have problems with connectivity once you got the App up and running? I have read that some people have had problems staying connected to the iGrill for the entire cook. As I mentioned in an earlier post, I'm torn between the Maverick ET-732 or the iGrill.
 
I have a Maverick 732, and i'm pretty happy with it. The thing is, it won't work in my office which is loaded with electronics, but is also where I spend most of my time. I also find the method for setting temps and so on with the 732 to be a PIA, esp if you are switching from a low cook to a HH cook, etc.

My question is, did you really find the 200 ft distance working? My house is three stories, but narrow, so 200 ft should do it. If it works!
 
Originally posted by Jeff Langer:
Did you have problems with connectivity once you got the App up and running? I have read that some people have had problems staying connected to the iGrill for the entire cook. As I mentioned in an earlier post, I'm torn between the Maverick ET-732 or the iGrill.
Click to expand...

I did not have any connectivity issues after I got the app running.

I read somewhere that there was a complaint that you can't use the iPad (or iPod) for anything else while monitoring the temperatures.

I did test this because I discovered my daughter playing a game after I had gone and run an errand. I thought my data collection was over. But when I switched back to the iGrill app, I saw that it had continued to track temps and store them.

I think I discovered that the tracking and logging continues as long as the iGrill device stays connected to the iPad.

The iGrill has a blue light that tells you the connection status. Solid is connected, blinking indicates not connected.
 
I used the iGrill last night and it worked like a champ. Its nice to have it link up with my iPhone and iPad, since those are pretty common household items. I have had no issues with connectivity.
 
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