The Grill and BBQ thread

[PotS]

Does anyone here use a temperature regulator for your grill/smoker? I have a WSM and have been looking at digiq and IQ works. Any knowledge in these products would be a huge help!

I've got a Pit Barrel Cooker and bought a DigiQ and a Pit Viper blower fan through BBQGuru. I absolutely love it. Had it 5-6 years now.

 

[Volsdeep4]

I've got a Pit Barrel Cooker and bought a DigiQ and a Pit Viper blower fan through BBQGuru. I absolutely love it. Had it 5-6 years now.

View attachment 355362

Nice set up. How’s hanging ribs? Does it keep a steady temperature?

 

[Boca Vol]

I just ordered a MEATER +. MEATER Plus With Bluetooth Repeater

Anyone have one or heard of it?

 

[PotS]

Nice set up. How’s hanging ribs? Does it keep a steady temperature?

PBC sheep swear by the hanging method, but I don't find it any better or worse than my old offset. Before I got the blower it would hold around 275 for pretty much 5-6 hours, now I can get it to hold whatever I want. I’ve had it as low as 215 for almost 9 hours on a single basket of briquettes, and I’ve blasted chicken at 350. The digiQ makes it dead simple to hit a temp and it’s really good at keeping it there.

I have lost a couple of racks of ribs and one pork butt because they fell off the hooks. I’ve also found that using sugar at all in the rub will turn everything dark and brown. It’s damn near impossible to get that sweet smoker red coloring.

 

[Volsdeep4]

PBC sheep swear by the hanging method, but I don't find it any better or worse than my old offset. Before I got the blower it would hold around 275 for pretty much 5-6 hours, now I can get it to hold whatever I want. I’ve had it as low as 215 for almost 9 hours on a single basket of briquettes, and I’ve blasted chicken at 350. The digiQ makes it dead simple to hit a temp and it’s really good at keeping it there.

I have lost a couple of racks of ribs and one pork butt because they fell off the hooks. I’ve also found that using sugar at all in the rub will turn everything dark and brown. It’s damn near impossible to get that sweet smoker red coloring.

Wow sounds like might have to pull trigger. I was trying to make myself say yes for the price and you have done it. Thank you.
Always wondered if that happens where ribs just fall off hook and into coals. Yeah, only time I’ve really ever seen the red mahogany color is from pellet smokers, mines normally dark.

 

[JCHateSteve]

PBC sheep swear by the hanging method, but I don't find it any better or worse than my old offset. Before I got the blower it would hold around 275 for pretty much 5-6 hours, now I can get it to hold whatever I want. I’ve had it as low as 215 for almost 9 hours on a single basket of briquettes, and I’ve blasted chicken at 350. The digiQ makes it dead simple to hit a temp and it’s really good at keeping it there.

I have lost a couple of racks of ribs and one pork butt because they fell off the hooks. I’ve also found that using sugar at all in the rub will turn everything dark and brown. It’s damn near impossible to get that sweet smoker red coloring.

The PBC is a fantastic first smoker. It's basically set and forget for 12 hours all by itself. I've pretty much moved past it, at this point. I've done most of my smoking on a Weber Kettle with a slow and sear for a couple of years now. I only used the barrel when I needed extra capacity. Last fall I picked up a riser for the kettle that fixes the capacity issue and adds a rotisserie and pizza oven to it's capability. So I haven't used the PBC in several months. The PBC is awesome for ease of use. But it's a gateway drug kind of smoker.

 

[VolInNorthCack]

I just ordered a MEATER +. MEATER Plus With Bluetooth Repeater

Anyone have one or heard of it?

The wife got me one of these for Christmas. I love it.

Wireless Digital Meat Thermometer | Yummly

 

[Boca Vol]

The wife got me one of these for Christmas. I love it.

Wireless Digital Meat Thermometer | Yummly

Thanks for the response. I can't wait to try it.

 

[kiddiedoc]

Stupid good deal of the month: my wife picked up a package of huge double-cut bone in pork chops at Costco and I smoked/reverse-seared them last night after a 2-hour brine and seasoning with Reload Magnum. They were incredible, and the 8# 6-pack was only $13.

Sorry, didn't snap a pic.

 

[VolInNorthCack]

They had a two-pack of pork tenderloin at Aldi yesterday for $12

 

[UT_VOLS13]

I just ordered a MEATER +. MEATER Plus With Bluetooth Repeater

Anyone have one or heard of it?

Buddy of mine got one when they first came out. He really likes his and he grills a LOT.

 

[VFLEatinFresh]

This was my result on Saturday. Brined this butt overnight in apple cider, a little bit of the rub, and a half pint of Jim Beam. The rub is brown sugar, salt, pepper, paprika, chili powder, garlic powder, onion powder, cayenne, and cumin. Charcoal and apple wood for about 6 hours, tried to keep it around 250.

I gotta say, for the first time doing this, I was pleased. I’m proud of that bark for sure. But look closely: the ring! It’s very faint, but it’s there.

Not bad for a rookie, huh?

 

[VolInNorthCack]

This was my result on Saturday. Brined this butt overnight in apple cider, a little bit of the rub, and a half pint of Jim Beam. The rub is brown sugar, salt, pepper, paprika, chili powder, garlic powder, onion powder, cayenne, and cumin. Charcoal and apple wood for about 6 hours, tried to keep it around 250.

I gotta say, for the first time doing this, I was pleased. I’m proud of that bark for sure. But look closely: the ring! It’s very faint, but it’s there.

Not bad for a rookie, huh?

That looks awesome! Great bark! Nice job!!

 

[Boca Vol]

This was my result on Saturday. Brined this butt overnight in apple cider, a little bit of the rub, and a half pint of Jim Beam. The rub is brown sugar, salt, pepper, paprika, chili powder, garlic powder, onion powder, cayenne, and cumin. Charcoal and apple wood for about 6 hours, tried to keep it around 250.

I gotta say, for the first time doing this, I was pleased. I’m proud of that bark for sure. But look closely: the ring! It’s very faint, but it’s there.

Not bad for a rookie, huh?

Very nice. I wouldn't worry too much about the smoke ring. The cider and bourbon, IMO, are the reasons it was faint. The acids in them, science, etc.

Did the Jim Beam come through after the cook?

 

[VFLEatinFresh]

Very nice. I wouldn't worry too much about the smoke ring. The cider and bourbon, IMO, are the reasons it was faint. The acids in them, science, etc.

Did the Jim Beam come through after the cook?

It was very subtle. It was more so in the bark than in the meat.

 

[CAVPUT]

I just ordered a MEATER +. MEATER Plus With Bluetooth Repeater

Anyone have one or heard of it?

Okay, this intrigues me. Wonder how durable it is?

 

[CAVPUT]

This was my result on Saturday. Brined this butt overnight in apple cider, a little bit of the rub, and a half pint of Jim Beam. The rub is brown sugar, salt, pepper, paprika, chili powder, garlic powder, onion powder, cayenne, and cumin. Charcoal and apple wood for about 6 hours, tried to keep it around 250.

I gotta say, for the first time doing this, I was pleased. I’m proud of that bark for sure. But look closely: the ring! It’s very faint, but it’s there.

Not bad for a rookie, huh?

Very well done! No pun intended. Seriously, it looks great.

 

[clarksvol00]

So I like my pellet smoker, but when I work late and it's my night to cook burgers, the last thing I want to see is "update in progress." Technology sucks.

 

[Nash_Vol97]

I just ordered a MEATER +. MEATER Plus With Bluetooth Repeater

Anyone have one or heard of it?

I’ve been contemplating getting a Meater for a while now. They seem great, I just haven’t pulled the trigger yet. Would love to hear your feedback after you’ve used it.

 

[volmanbill]

Ribs working. Butt in the cooler.

 

[ButchPlz]

Dad has ribs on the smoker today too. I'm ready.

 

[Boca Vol]

A 5lb. Wagyu short-rib plate about to go on the smoker.



Here's the finished cook.

 

[Boca Vol]

I’ve been contemplating getting a Meater for a while now. They seem great, I just haven’t pulled the trigger yet. Would love to hear your feedback after you’ve used it.

Using it for the 1st time today, and the app is really cool. It gives meat temp, target temp, and ambient temp. The ambient temp is off by about 15 degrees but it may have to do with where the smoker measures the heat vs. where the meat probe is. Also, I didn't insert the probe into the the short plate until after 3 hours so it took a while to settle down.

The preset target temps are good (for instance the beefs ribs has a preset target of 203). That's about where I planned on checking them. You can adjust those to your preference. It will send alerts that you can set. So far, so good.

 

[Nash_Vol97]

Using it for the 1st time today, and the app is really cool. It gives meat temp, target temp, and ambient temp. The ambient temp is off by about 15 degrees but it may have to do with where the smoker measures the heat vs. where the meat probe is. Also, I didn't insert the probe into the the short plate until after 3 hours so it took a while to settle down.

The preset target temps are good (for instance the beefs ribs has a preset target of 203). That's about where I planned on checking them. You can adjust those to your preference. It will send alerts that you can set. So far, so good.

View attachment 357303

Did you have any issues with the Bluetooth connection range? A lot of the reviews I saw on Amazon mentioned it being a little finicky.

 

[Boca Vol]

Did you have any issues with the Bluetooth connection range? A lot of the reviews I saw on Amazon mentioned it being a little finicky.

That's what I'm trying to figure out. It worked fine as long as I was close by. There is a way to tether it off WiFi but you need a 2nd phone or tablet.