• Enter the TVWB 27th Anniversary Prize Drawing for a chance to win a Weber Traveler Portable Gas Grill! Click here to enter!

Trying to decide whether to use the WSM or Kettle for a cook today??


 
T

Tom Raveret

TVWBB Pro
I'm cooking a Cuban Style Grill-Roasted Pork. Its in an overnight brine right now.

I need to keep a temprature of 325 for 5-6 hours. The recipe calls for 3 hours on a kettle over indirect heat with a foil shield then 3 hours in a oven at 325. I think the WSM with a foiled pan would be perfect and I'd just run it on the wsm for the six hours.

With a BBQ Guru DigiQ-II has anyone done higher temprature cooks?

Does anyone know the temp at which the pit probe from a BBQ Guru Digi Q II will fry?? I don't want to take the risk if it has a low burn up temp .

Thanks
 
I don't have a DigiQ but do have a Guru--which I haven't used in a couple or three years. I've done higher heat cooks with it. One of the reasons I don't use it is because I cook at higher heat often and it doesn't seem worth bothering with. Were it me, I'd use the WSM, Minion the start with 30 coals or so, and get it up to temp over the first hour, then would let it alone once target was reached. Empty, foiled pan.

I don't know if the Digi has a different heat rating from the older model.
 
Nope, but I don't see a point in setting up a kettle for a 6-hour cook when a WSM is available.
 
I am planning on using the wsm for the whole cook.

the original recipe dosent call or any smoke on this pig but does any one know if there is a certain wood that would be traditional in Cuban cooking??
 
Either unit's probe should be fine up to 350. The new DigiQ II probes are rated upto 700F

This question seem more appropriate for the Automatic Temperature Control Systems. You might get more responses for your question there.
 
i found the "official" answer on the Guru site says it will take up to 370 for the probe...I think I'll take yoru advice Kevin and just use my number 2 unit and open all the vents and no Guru
 
If you Minion the start then watch when it gets around 300 (to see if the rise is slowing or stopping) you can then see if you'll need more air (and you can do the door prop thing) or not. This will let you hit your 325 target without overshooting by much, if any, and limit fuel use, and obviate the need to reduce temps from a too-much-lit start. It might add a bit to the cooktime but the control is better. (You can always boost temps a bit to speed the cook, or foil to finish.)
 
IMHO the WSM is perfect for indirect high heat cooks. I have no problems whatsoever in getting high stable heat, even in Michigan winters.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tom Raveret:
i found the "official" answer on the Guru site says it will take up to 370 for the probe... </div></BLOCKQUOTE>
Tom, It has to be higher than 370º since you can set the Digi QII to a pit temp of 475º, and since your only wanting too cook at 325º, no worries at all Bud. As Russell posted, I read 700º as well on the Guru site. I often cook with my older Guru Competitor at 450º+, and never had any problems with the probes over the 6 years I've owned and used the Guru.
icon_wink.gif
 
I've done plenty of cooks at 325 and 350 with the Digi II. Killing the probes should be the least of your worries. Good luck!! I vote for the WSM!
 
Tom,

I'd like to know the outcome of this cook. Also the recipe that you followed. I'll be on vacation soon and this is one of the many things I'd like to make while I have the time.
Thanks.

Gabe
 
Bryan your right I see the 700 degrees on the digi-q part of their website. I was in the forum in the BBQ Guru forum in the probe placement and how to care for your probes thread. BBQ Bob said--

"Our probes are made of high quality, high temperature materials. The Pit Minder probes are Thermisters and the Competitor and ProCom4 probes are Thermocouples. The Thermisters can safely take temps of up to 370° F and the thermocouples can safely take temps of up to 400° F."

After rereading the section I no assume he wasnt taling about the probes for the DigiQII but perhaps earlier models.

The roast came out really tasty---this is a great cook and a wonderful garlic flavor. Its certainly not for those who don't worship Garlic and a very prononced Garlic flavor.

The Recipe called for resting for one hour and I think it could have used more time but if you wrap it the skin would get soggy and it would defeat part of the intent of getting crispy skin as it was I tented it and it effected texture of the skin as it softened. The picnic was a little dry for my taste and while I cooked it to 190. I may try this recipe with a butt and see what comes of it and not worry about the skin part of it.


Its out of August 2006 Cooks illustrated and is available online at cooks illustrated.com (they will make you sign up for their free trial membership) I subscribe to both the paper magazine and athe online resource---They have me hooked because I get not only the recipe but the discussion behind hwat they tried and what worked and didnt but also often the science behind it. Plus their tase tests are usually pretty good help for choosing brands at the store.
 
You must log in or register to reply here.

 

Back
Top