Pitmaster IQ 110


 
Frank Eriksen

Frank Eriksen

TVWBB Super Fan
Got a Pitmaster IQ and used it to cook 6 slabs of baby back ribs on my 22.5 WSM.

Pitmaster was easy to hook up. But after talking to John at Pitmaster, he told me to run the temp sensor thru the lid as the wire will crimp and go bad if placed between the cooking chamber and the lid. Problem with this is you have to disconnect the sensor from the controller every time you want to remove the lid for moping or spraying and then reconnect.

Couple of thoughts.

I attached the IQ to the nut that holds the Weber thermometer to the lid. When I had the IQ set at 275, the Weber thermometer showed 225. Is it possible that my Dome thermometer is that far off? If I turned the IQ to 225. The dome show 190. So what do I go by the IQ or the Dome thermometer? I think they should make the heat sensor with a wire that will actually withstand heat and the crimping from the lid.

Also had to lay the IQ on the ground as it really shouldn't be against the cooking chamber. Gonna but something to stick in the ground and hang it from that. .

The IQ held a very steady temp. I'm just not sure which temp it was holding steady.

Any of you had a similar experience?

Thanks,
Frank

PS. Ribs turned out real well.
 
Yeah, I've had the exact same experience you described. I hooked my Ique on to the probe part of my lid thermometer and they're reading completely different temperatures. I've been meaning to put another thermometer in there and see which is correct, I just haven't had the time yet.

I'm also not a huge fan of running it through the top vent because it gets in the way when I'm trying to check the meat. I think I'm going to end up drilling a hole in the side. Some people say make a slot in the mid section and use the slot to run the probe but I'd rather have some sort of eyelet that has a finished surface for the probe wire to run against. I don't really want it running against cut metal.
 
I do not have an IQ110, I have the Auber but I experience the same temperature difference, sometimes its more, sometimes its less. I use the temperature read from the Auber not the dome. If I do ribs I do not use the Auber, I add 30 degrees to the dome temperature.
 
You may want to check the thermometer to see if it's reading right. I did mine and it only got to 190 in boiling water. On the 22 WSM it was reading about 30-45 degrees different from my Maverick at the vent hole.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike Hartwell:
opening the lid to mop or spray?
why? </div></BLOCKQUOTE>

In my case it's because I like to cook different meats at the same time. So if I'm cooking brisket on the lower rack and ribs on the upper rack that means I've got to open the lid to put the ribs on, then to foil, then to take them off. And I've got to worry about the cord each time. Don't get me wrong it's not the worst thing that could ever happen to me. I just would like it better if I could run the probe through the side of the WSM. It wouldn't have to get out of the heat that way.
 
You must log in or register to reply here.

 

Back
Top