Being a poker player, I'd like to be able to maintain a reasonable temp range (around 250o) in my 18.5" WSM when I leave it unattended for smoking a butt while I'm gone for maybe six hours during the day. I'll add that my WSM is pretty well sealed and will hold a fairly steady temp thru much of a cook barring any large changes in wind, etc.
I really have no desire to adjust cooking temps or monitor the meat temp from the poker table. I just want a simple machine that will be reactive if/when cooking temps should start a roller coaster ride thru a given range. I've also read some of the threads here and am aware of some of the pitfalls that others have encountered when using a simple controller on a small smoker like the WSM.
I've been on the BBQ Guru site and am looking at the PartyQ and DigiQ models.
The DigiQ seems like overkill for my needs, as I have no need/desire to monitor internal meat temps. However, if it is a better choice... I'm in.
The PartyQ's major sticking point for me is that it uses two AA batteries. I'm quite willing to put new batteries in a unit before a cook, but sure don't want something that is gonna run out of "juice" while I'm away on a given day.
In poker, if "you think long, you think wrong". However, I welcome any comments and/or suggestions.
Thanks in advance.
I really have no desire to adjust cooking temps or monitor the meat temp from the poker table. I just want a simple machine that will be reactive if/when cooking temps should start a roller coaster ride thru a given range. I've also read some of the threads here and am aware of some of the pitfalls that others have encountered when using a simple controller on a small smoker like the WSM.
I've been on the BBQ Guru site and am looking at the PartyQ and DigiQ models.
The DigiQ seems like overkill for my needs, as I have no need/desire to monitor internal meat temps. However, if it is a better choice... I'm in.
The PartyQ's major sticking point for me is that it uses two AA batteries. I'm quite willing to put new batteries in a unit before a cook, but sure don't want something that is gonna run out of "juice" while I'm away on a given day.
In poker, if "you think long, you think wrong". However, I welcome any comments and/or suggestions.
Thanks in advance.
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