For those who smoke meats over charcoal & wood

[phylodog]

Thought I'd drop a quick review here as I know we've got a decent number of members who own smokers. I borrowed a BBQ Guru DigiQ DX2 to use this evening as I smoke tomorrow's bird. Unfortunately I'm probably going to have to own one of these things. I say unfortunately because they ain't cheap.

I fired up the BGE around 3:30 and it took all of 3 minutes to hook it up to the smoker. The fan that attaches to the intake vent immediately went to work stoking the coals to get it up to temp. It's held at an almost perfect 235*F since it first reached that temperature and I haven't had to do a thing. The fan cycles off an on as needed to hold the temp. The bird is pushing 160* in the breast now so I'm getting close and this has been the most effortless smoke I've done.

The BGE is far from difficult to run consistently but I've still never felt comfortable leaving it to run unchecked for an all-nighter. Once I buy one of these of my own that may become the only way I smoke a brisket or pork shoulder.

For anyone who may have considered one I can say they work extremely well. Here's a link for anyone interested: The BBQ DigiQ DX2 Automatic BBQ Temperature Control

 

[LotsofGlocks]

It's a must have for the BGE!!!

 

[Sailor]

Nice! I think turkey is better cooked at a higher temp though. That's just me.

 

[phylodog]

I smoked one for Thanksgiving the past two years and everyone loves it. I brine them for 24 hours before they hit the smoker and they turn out juicy and flavorful.

 

[phylodog]

Oh yes.....

 

[Rookie]

Traeger has those built in.

Seriously, that was on my to do list when I was building my trailer rig.

 

[phylodog]

Traeger has those built in.

Yeah but if the power goes out I'm still BBQ'n, just in manual mode

 

[bobbittle]

Turkey @ 160° still in the smoker = overcooked. Just sayin'.

 

[phylodog]

Turkey @ 160° still in the smoker = overcooked. Just sayin'.

Wrong. Just sayin'.

 

[ThrottleJockey]

I've heard really good things about them, but just have no interest. I don't even like using the electric smoker I have. I've got plans for a build sometime soon, I want to be able to cold smoke for curing ham, sausage and bacon as well as cooking my briskets, birds and ribs. Really glad you like it though, just not my cup of tea as I prefer taking the entire day tending it and drinking beer

 

[Rookie]

Wrong. Just sayin'.

What do you go to? 160-165 in the breast here.

 

[phylodog]

Same here and I check to make sure the thighs are at or real close to 185* also. I do the same for chickens, undercooked poultry is not something I want to fool with. The birds always come out more juicy and tender than any I've fried or baked so they're not even close to overcooked.

 

[Rookie]

Some insist on 180 at the breast. You're making shoe leather by then.

 

[phylodog]

That seems like it would be a bit too much

 

[iChokePeople]

I've never had anything come out of my egg dry, even when I was sure I borked it. Never. Always gets comments about how juicy and flavorful it is. Bow before the egg.

 

[Rookie]

I skipped the brine this year and I'm smoking with an oven bag. Sounds kinda weird but the guy I get my rub from swears by it.

 

[ThrottleJockey]

160-165 is done and cooking further will dry it out. If you choose to keep going, wrap it in foil when you get to about 160 or shortly before.

 

[phylodog]

I skipped the brine this year and I'm smoking with an oven bag. Sounds kinda weird but the guy I get my rub from swears by it.

I've not heard of smoking with a bag before. We've had them in the oven that way and it seems to make a difference. I guess the smoke can permeate that plastic or enough makes it through the couple of vent holes? Be sure to post how it turns out.

 

[ThrottleJockey]

I skipped the brine this year and I'm smoking with an oven bag. Sounds kinda weird but the guy I get my rub from swears by it.

That's the weird part right there! Sooo wrong! It takes a real man to admit it though I guess

I make my own rubs and sauces that are to DIE for....Give a lot of them out but finally stopped and am considering selling them some day.

 

[phylodog]

How long do you guys let em rest before carving? It's been double wrapped in foil, then towels and sitting in a cooler for close to an hour. Think I'm going to get it out of there and let the foil wrapped bird sit on the counter and cool off for a half hour or so then tear it apart.