Had my second run with my SnS in my Weber 22 with a Pitmaster IQ 110 connected. Started with 6 in the corner of the SnS and let them get lit then I filled the SnS about 1/3 full of unlit. I was cooking 2 small pork loins at 225. I left the intakes wide open and the exhaust wide open until I hit about 200 then closed the intake and shut the exhaust to a little under 1/4. I connected the IQ and set it to 225. My temps rose up to mid 230's then settled right around 230 and barely wavered for 90 minutes. Unreal how much control you can get with that setup. The SnS by itself gives great control and then adding in the IQ makes it crazy easy to dial things in and just let it roll. I've only had a couple cooks with that setup so far but love the combination. If anyone else is thinking about that combo I'd recommend it. The SnS by itself is excellent, the combination pushes temp control to phenomenal.
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SnS plus a Pitmaster IQ 110
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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In my younger days, I probably would have been OK with cookin' all night, but not now. I typically start butts late and night and go to bed. Cooking @ 225* will normally have them ready somewhere around 12 - 14 hours.
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What's wrong with bbq for breakfast beats cold pizza and can only eat so many eggs in a week
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