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WSM + DigiQ at 350-375 Degrees?

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  • TBoneJack
    Club Member
    • Aug 2016
    • 267
    • WSM, 18.5"
      Thermoworks ThermaQ
      Thermoworks Smoke
      Therma Pen MK4 - orange
      Easy Bake Oven
      Favorite beer: Coors
      Favorite wine/liquor: Gave both up last year
      Wish list: Kamado Joe, Myron Mixon MMS-36 water smoker

    WSM + DigiQ at 350-375 Degrees?

    I love my PBC. It produces wonderful chicken.

    But I'm a temperature control freak and the PBC temps range a little more than I like.

    But I sure do love the flavor produced by chicken fat dripping directly on hot coals. Even with no smoke wood (or especially with no smoke wood), the resultant flavor is uniquely amazing.

    But I want to:

    1. Cook over direct coals steadily at 325 degrees grate temp until the breast temp reaches about 150 degrees.

    2. Quickly ramp up the grate temp to 350-375 degrees to crisp up the skin, until the breast temp reaches about 167 degrees.

    I have an 18" and 22" WSM, and a couple DigiQ temp controllers. Can the DigiQ drive the WSM 18/22 to 325 degrees? 350-375 degrees? I'd be cooking over direct coals (no water pan).

    Thanks
  • RonB
    Club Member
    • Apr 2016
    • 12840
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #2
    I can't help with your questions, but why do you want to take the chix up to 167°? The log7 lethality is instant at 158°. There is nothing but clear juice running out at that temp, and it's very moist and tender. Besides, cookin' at 350 will have some carryover rise that will take it even higher.

    Comment


    • JGo37
      JGo37 commented
      Editing a comment
      Good points, good questions...
  • JGo37
    Club Member
    • Apr 2018
    • 1576
    • the LOU
    • Cookers:

      22" Blackstone Griddle, with stand & hood
      CharGriller Portable Firebox - so modified you'll BLOL
      Kitchenaid #810 Charcoal Grill - highly modified
      Weber BI-code Black Performer w/Igniter
      Weber DE-code Red Limited - 'Lucille'

      Accessories:

      Ancient heavy CI Propane Turkey Fryer, for lighting chimneys
      BBQ Dragon kettle shelves - 2
      Fyre Dragon Kettle Drippin' Ring, Burnin' Cone & Drippin' Pan - 2 sets
      Fyre Dragon Kettle Ribbin' Ring
      Fyre Dragon Kettle 2-Zone Smokin' Sheet
      OneGrill Rotisserie for the Kitchenaid
      Smokenator
      Smoking Tubes: 2x12" & 1x6"
      SnS
      Weber Gourmet Grill w/Griddle, Pizza Stone & Wok

      My Helpers:

      Anova 900W Sous Vide Cooker w/Radios
      Instant Pot 6Q Duo
      Nesco Tabletop Roaster
      & the PIT!

    #3
    If you explain the 'why' and end goal, that will help all of us, because as it is you're making amazing birds now.

    Comment

    • Pobeque
      Club Member
      • Jun 2016
      • 61
      • Long Island, NY

      #4
      I've done birds in my 22" WSM without any temp controller. I have the sausage hanging attachment, so I tied the birds up and hung them thighs down over the coals. I removed the grates and water pan. If you light the fire with a full chimney of charcoal, you can easily get it up to 325-350 for the short time it takes to cook chicken. BTW they came out awesome. I'd honestly not worry so much about ramping up temps/changing temps etc, just cook the bird all the way at 350ish and it'll be good

      Comment

      • TripleB
        Club Member
        • May 2017
        • 742
        • La Crescenta
        • Jambo Backyard Smoker
          Weber Smokey Mountain (22" & 18.5")
          Portable Kitchen 360
          Portable Kitchen Grill
          Pit Barrel Cooker
          Weber "Brownie" Circa 1978 22"
          Weber Gas Grill, Silver A
          BBQ Guru ATC
          Favorite Beer: Peroni
          Favorite Sports Teams: Rams, Dodgers, Kings, UCLA Bruins

        #5
        For ramping up your temp quickly using a DigiQ, I'd say no. I have a DigiQ and they are great for maintaining temp, but not at ramping up a temp quickly. If you want to grill your chicken in this manner, I would just dump a chimney full of briquettes into the fire ring when you're ready to crisp the skin and go from there.

        just my 2 cents......

        Comment

        • TBoneJack
          Club Member
          • Aug 2016
          • 267
          • WSM, 18.5"
            Thermoworks ThermaQ
            Thermoworks Smoke
            Therma Pen MK4 - orange
            Easy Bake Oven
            Favorite beer: Coors
            Favorite wine/liquor: Gave both up last year
            Wish list: Kamado Joe, Myron Mixon MMS-36 water smoker

          #6
          Originally posted by RonB View Post
          I can't help with your questions, but why do you want to take the chix up to 167°? The log7 lethality is instant at 158°. There is nothing but clear juice running out at that temp, and it's very moist and tender. Besides, cookin' at 350 will have some carryover rise that will take it even higher.
          I know the recommended done temp for chicken breast is about 160 degrees, anticipating a carry over of about 5 degrees, thereby guaranteeing a safe finish temp of 165. Or thereabouts.

          I've applied the same (recommended) reasoning to pork tenderloins, taking them off the pit at 140 degrees, then loosely tenting in foil for a while, hoping for a carry over to 145 degrees. This resulted in meat that was underdone (or at least too rare for my taste).

          When cooking halved chickens in my PBC, I experimented with different breast finish temps. I finally settled on 165-167. The entire bird is still juicy and flavorful, and I like this minimum doneness level.

          I tried rare finishes for pork tenderloin, and 160 temps for chicken breast. And I found that I don't like them at those finish temps. They seem underdone, even after carry over temps have settled.

          Comment

          • TBoneJack
            Club Member
            • Aug 2016
            • 267
            • WSM, 18.5"
              Thermoworks ThermaQ
              Thermoworks Smoke
              Therma Pen MK4 - orange
              Easy Bake Oven
              Favorite beer: Coors
              Favorite wine/liquor: Gave both up last year
              Wish list: Kamado Joe, Myron Mixon MMS-36 water smoker

            #7
            Originally posted by JGo37 View Post
            If you explain the 'why' and end goal, that will help all of us, because as it is you're making amazing birds now.
            The "why" is because I'm tired of my PBC's temperature swings. My WSM is much easier to control in terms of grate temp.

            My "end goal" is to create the same drip-over-direct-coals flavor of the PBC, in the WSM. And to be able to sear at high heat at the end of the cook.

            I know the WSM + DigiQ will hold steady temps for ages and ages. I was just wondering if a quick ramp-up of temps (from 325 to 350+ for searing at the end) was possible with the DigiQ. And according to other replies I've received, quick ramp-ups are not a strong suit of the DigiQ.

            But answer me this: is the WSM 18" + DigiQ capable of running steadily at 325 degrees? What about 350 degrees?

            Thanks

            Comment

            • TBoneJack
              Club Member
              • Aug 2016
              • 267
              • WSM, 18.5"
                Thermoworks ThermaQ
                Thermoworks Smoke
                Therma Pen MK4 - orange
                Easy Bake Oven
                Favorite beer: Coors
                Favorite wine/liquor: Gave both up last year
                Wish list: Kamado Joe, Myron Mixon MMS-36 water smoker

              #8
              Originally posted by TripleB View Post
              For ramping up your temp quickly using a DigiQ, I'd say no. I have a DigiQ and they are great for maintaining temp, but not at ramping up a temp quickly. If you want to grill your chicken in this manner, I would just dump a chimney full of briquettes into the fire ring when you're ready to crisp the skin and go from there.

              just my 2 cents......
              That was what I was guessing. Thanks for your reply.

              Comment

              • TBoneJack
                Club Member
                • Aug 2016
                • 267
                • WSM, 18.5"
                  Thermoworks ThermaQ
                  Thermoworks Smoke
                  Therma Pen MK4 - orange
                  Easy Bake Oven
                  Favorite beer: Coors
                  Favorite wine/liquor: Gave both up last year
                  Wish list: Kamado Joe, Myron Mixon MMS-36 water smoker

                #9
                Originally posted by Pobeque View Post
                I've done birds in my 22" WSM without any temp controller. I have the sausage hanging attachment, so I tied the birds up and hung them thighs down over the coals. I removed the grates and water pan. If you light the fire with a full chimney of charcoal, you can easily get it up to 325-350 for the short time it takes to cook chicken. BTW they came out awesome. I'd honestly not worry so much about ramping up temps/changing temps etc, just cook the bird all the way at 350ish and it'll be good
                I've cooked chicken wings all the way at 350 degrees in my PBC, and they turned out great.

                Comment

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