wild temp ... now thinking about DigiQ Dx2 to help

[bergmef]

I'm having a tough time lately controlling temp. Today I started with 40 coals in the chimney for 10 minutes, then dumped them on top of my basket. After 10 minutes I put the bars in and the lid on. That was an hour and a half ago and I've used foil to completely fill 2 holes that rebar goes through. I'm still sitting at 390 degrees. I don't see smoke around the lid but i't so gright I don't think I would. I'm also using mutiple thermometers (3) just in case 2 are bad. I triple checked the vent for sea level. I used to be able to get it to sit between 250 and 275 without even trying and I'm getting a little frustrated. This is the 4th one in a row that I've had a tough time with temp.

That said, for the people with the digiQ or something like it, has this helped? Is it easy to install and operate? am I looking at the correct one? Any input would be appreciated.

https://www.bbqguru.com/storenav/gur...d=214&kitId=58

Thanks,
Frank

Edit: With the meat in, three racks of ribs, it did settle down to 265 degrees. Never remember the empty barrel being 400 but maybe I'm having a brain something. My logs start with the meat in the barrel. Still want a digiQ so if anyone has one, love to hear about it. I've been searching/reading the posts from the last 2 years about people with them or with the auber. My main question is whether the viper fan is enough to replace the vent that is normally set for sea level?

[GBA]

Put food on grill as soon as you put lit coals, you should not leave the lid off for 10 minutes, the coals will be too hot, consequently causing the Temps to be a problem from the start.

[PappyBBQ]

I do the 40 in the chimney and then dump them on the basket (along with two wood chunks) and then lower the basket into the PBC. Unless I'm doing chicken I then put in the rebars and put the lid on. I don't add the meat until the pit has settled at 260-270. Typically the temp will drop a bit right away since I don't do the "10 minutes lid off off", so I crack the lid for a couple of minutes (and no longer) until i get equilibrium. Typically takes around 15 minutes of tinkering or so. THEN i add the meat and my pit purrs along between 260 and 290. I don't worry about fluctuations within that range. I've left it completely untended for 4 hours a couple of times and have come back to find it rock steady. For chicken I do follow the "10 minutes lid off" formula as I want the pit rocking. Due to environmental differences it seems each person has a rather unique experience with the PBC. I started with the recommendations made in the lighting sticky topic and tweaked from there. For sure I don't add meat in the presence of copious amounts of white smoke. Nothing beats experience, and, as I've said numerous times, I log every cook including information on the lighting process. From that I built my own process that seems to fit my environment.

[Abom]

To answer the original question, a digiQ will help certainly. I like having absolute control over the temp without a lot of fiddling, or having to check on it all the time. OTH, you'll find plenty of people here who can do just fine without one, so it's not a necessity for some people. For me, it was the only way to keep temps under control on my K7.

As far as the kit you chose, I don't know if that adapter will work well or not. One of them will I'm sure, but I'd ask the people there for a suggestion, if no one here can say for sure. The air volume in the PBC won't be much smaller than what's in my K7 and the Pit Viper fan at 10 cfm works fine for me. They used to sell a 5 cfm as standard, and that was very inadequate for the job. They don't even offer it anymore.

[Spinaker]

I would learn the cooker first then opt for the controller. I bought a BBQ Guru for my KEG but I missed out on learning the fundamentals of running a kamdo. So when the Guru went out I was clueless. So I had to go back and learn the correct way via AR and I haven' t used the GURU since.

Think of if the Digi Q as cruise control on your car. It's sure is nice, but you better know how to drive!

[BigBear]

bergmef I have posted in the past about using a DigiQ DX2 with my Pit Barrel Cooker and I'm a firm believer. It makes cooking much more convenient, especially on longer cooks. I can lock in the desired temperature without worrying about fiddling with the equipment. I can also go back to sleep if needed and not worry about temps spiking. There is an adaptor that makes installation pretty easy. It is all mentioned in my previous post. Good luck!

[Kevin Fuess]

I use the DigiQ on my BGE and LOVE it. Have been able to maintain 225F + 2 degrees for an overnight cook. I did learn, however, that to maintain the lower temperatures you need to almost completely shut off the slide damper on the fan.

[bergmef]

I would learn the cooker first then opt for the controller. I bought a BBQ Guru for my KEG but I missed out on learning the fundamentals of running a kamdo. So when the Guru went out I was clueless. So I had to go back and learn the correct way via AR and I haven' t used the GURU since.

Think of if the Digi Q as cruise control on your car. It's sure is nice, but you better know how to drive!

I do have a decent amount of cooks in the barrel. This weekend was my 62nd (according to my notebook) since getting it. It was only lately I noticed the temps climbing. The other reason I'm interested is for the overnight cooks. Last week I had 3 8 pound pork butts and was on the low side and had to crack the lid every once in a while ... tiring on an overnighter.

[kill2grill]

I have been running a few scenarios in this last year of PBC - and one is getting that DigiQ. I'm stubborn so between what i learned on here from all of you and some tests and trials is the following.

1. Best chicken ever
2. Wood chunks can mess with a cook
3. To get temps closer to the lighting guide, I've done 20-22 briquettes instead of the 40. When trying the 40 the PBC ran way too hot for your non poultry based cooks. This might be something you want to try to keep it around 270-290.

[rototiller78]

Something to think about also on temp control and perhaps you already do this so I apologize if this is the case. Try turning the barrel perpendicular to the cross winds. Like if the winds in your area are blowing east to west, turn your barrel to where the bottom damper vent is facing either north or south so the wind isn't stocking the fire at a fuller force constantly if the barrel was facing east. Also like mentioned above, try using less lit charcoal. Try using 30 coals in chimney instead of 40. I have been doing that cause for a couple of cooks I was always getting 340 ish temps in my barrel and by doing what I explained, getting around 290 ish now.

[bergmef]

I am going to try the 30. I went through every smoke and I always followed the 40 coals, 10-10-10 rule (10 minutes chimney, 10 minutes barrel with no lid, 10 minutes with lid and rebar).