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Ed Cardoza

TVWBB Pro
I just finished off a whole fryer on my WSM. I set my DIGIQII for 300 in the pit and 170 internal. I had it on for just over 2 hours and oh my was it good. I put five pieces of hickory in with the charcoal and covered with a full chimney of hot charcoal. Little tough to get to temp towards the end, so I adjusted the top vent wide open and finally got her stable at 300*. Once she reached 170 internal I put the bottom rack on the top of the charcoal ring and crisped the chicken for about five mintues on each side. Gosh that was the best chicken we've had in a very long time. It was very moist and had tremendous flavor. I thought initially that I had too much hickory on at first but let it go. It was a five beer cook this time (drank five beers before removing). I was really nervous about this cook as it was the first time I tried a high temp cook with the DIGIQII. Man I wish I had purchased the 10 cfm blower, but it still worked out ok. The color was unbelievable before crisping. My neighbors were asking me what I was cooking back in the backyard, as the smoke was blowing into their yard. I had to tell them that it was just chicken and that they were more than welcome to share in the feast. They declined only because they thought they were intruding. They will learn to understand that eating good BBQ is not an itrusion, but an honor that they would even want to eat what I was "Q-ing". I am looking forward to my next "Q".
Thanks for letting me share this with all of you.
 
Way to go, Ed!!!! How did you prep the chicken (rub?)...did you put the chicken whole on the grate?

You are surely passionate. Keep on Smokin'
 
I cut the fryer in half, rubbed it down with extra virgin olive oil and sprinkled with Wild Willies rub. Placed both halves on the top grate skin side up until they reached 170 internal
 
Sounds awesome!

One thing I have always read, but have no way to back up, is that you always leave the top vent open 100% - control temps only through opening and closing the bottom vents.

Also, once the neighbors learn that one of the ways to a bbq'ers heart is to tell them repeatedly how good their Q is, they will be over there every time, ranting and raving until all the food is gone...you'll be kicking them out!!

And being a gadget freak, I'm going to have to start considering one these DigiQ type systems...
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Erik G:
Ed, how big were the hickory pieces? That's a whole lot of hickory for one fryer. Great job.

Erik </div></BLOCKQUOTE>
They were quite small, say two inches max, I tried to pick out the smaller pieces.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rick Moore:
Sounds awesome!

One thing I have always read, but have no way to back up, is that you always leave the top vent open 100% - control temps only through opening and closing the bottom vents.

Also, once the neighbors learn that one of the ways to a bbq'ers heart is to tell them repeatedly how good their Q is, they will be over there every time, ranting and raving until all the food is gone...you'll be kicking them out!!

And being a gadget freak, I'm going to have to start considering one these DigiQ type systems... </div></BLOCKQUOTE>
Yeah based on my past experiences with this DIGIQII, I will leavde the top vent open 100% on high temp cooks. When I am cooking low and slow I have the top vent barely open and it works like a charm. Have been able to sit at 225* for as long as 21 hours without waivering. Man I like that. I really like the low and slow method of "Qing" as I have learned through the years that life goes by too fast to be in a hurry for anything.
 
Hey Ed - love my Digi II. Good to see that chicken came out good for you!. I love chicken halves in the WSM. Try brining them next time. I think you may like that as well.

I have always kept the top vent open and bottom vents closed when using the Digi II. Guess I'll give a try with closing down the top vent next time I do some butts or long term cooks just to see how much difference it makes.
 
Ed, if your DigiQ can be set to 325 or 350 try it there. I have the pitminder and don't have to crisp up the skin at the end . The skin is already crispy.
 
Steve I noticed that by rubbing down the bird with olive oil it seemed to make the skin a little crispy, but not near enough. can set the unit for 350, but was just a little apprehensive to try it that high.
 
kepping the top vent open makes sense , when you use a wood stove you some times close the vents on the unit, but never the smoke pipe.
 
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