I have never used one but considering it so I can leave the house or cook overnight. I currently have a Big Joe. I don't have temp issues but I do have to monitor. Thanks for any suggestions/opinions! Cheers!
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Good day sir!!! I use a controller on my Broil King Keg and my Kamado Joe Jr. They work great. It holds temps steady for hours and hours. I use the DigiQ DX2 from BBQ Guru. The controllers are built solid and the algorithim within the software "learns" your cooker.
When you open the lid they stop blowing on the fire to prevent over run. They also have a "ramp" feature. This will lower the pit temp as your meat approaches your finishing temp. Then it will hold the meat at a set hold temp, just like a cambro. I love this feature! The fans can be a little chinsy but they work fine for the most part.
Here is a link to their website.
Last edited by Spinaker; May 14, 2017, 12:21 PM. -
Wow..great info! Thanks!Comment
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I have a large bge. Use a Flameboss 200 w it and LOVE the independence you gain. Whatever brand you choose, get the wifi model if an option. Checking and controlling from remote is great.Comment
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I used the PartyQ all the time with my Kamado Joe Big Joe and it works great.Comment
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I have a Party Q that I use on all my Eggs, I had to make a special adapter so it would fit on my Mini Egg. Hold temps perfectly.
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I have an Auber. Works great. Terrible user interface though.Comment
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I also use the Auber, no frills very basic but holds temps really well.Comment
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Here's a new and different one coming out in June or so. I bought it. https://email.kickstarter.com/mpss/c...HgiHTXWVkl38STComment
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Ed when do you take delivery on that? Can't wait to hear your thoughts on it. Just 30 mins after cookin filet tonight I took my bge top vent apart and am soaking it for a couple days in this Joe blow commercial soap that really does cut the grime gunk and smoke.
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LA Pork Butt
Actually, my picture is not the Mini Max but rather 'The Mini' .. curious as to what kind of temp the MM will hold w/o a controller for you? I'd love to get one.Comment
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SoCalTim the MiniMax tends to run hot. I can start at 225 with vents proportionately closed as you would in the Large, and it just keeps creeping up over the duration of a long cook. It gets to high temperatures rapidly and is great for roasting or grilling. I think the problem results from the shallow firembox and the fact that fire grate is only a half inch or so smaller than the Large. The Big Green Egg folks have been of little help, but I have discovered a couple of things. Control is better if you use only small lump. The large and medium charcoal must create too much air flow for the shallow fire box. If I use briquettes control at 225 is excellent, but that means cleaning out the egg after every cook which isn't so bad since it is relativity easy to disassemble and clean. I will bet the Mini cooks better at low because the firebox is shaped proportionately much more like the large. Your Mini sure looks like my MiniMax.Comment
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SoCalTim This is too weird. I have heard that every cooker is unique even if you own two of the same cookers. I have never had difficulty dialing my Large BGE at 225 for overnight cooks, and I can pretty much pick a temperature and set it and forget it. Of course, the higher the temperature the more fluctuations occur. I have heard others say they have no problem with their MiniMax while others experience the same thing I do. But, back to your original question. Probably anywhere between 300 and 400 is the easiest to hold. However, that would probably wouldn't be for a 6-10 hour cook. As I said roasting and grilling works great. Low and slow is a real challenge. I am still experimenting. For low and slow it would have to be a curl of ribs, a half rack, a small Boston Butt or a brisket point or flat. I am planning to give Kingsford professional a try soon.
If you want to do low and slow primarily and don't need the portability I think I would recommend a small because it is proportionately shaped like the large.Comment
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SoCalTim use it out doors. It will work better if grill temp is warm as if it had been sitting in the sun for a couple of hours. Put the grill in a garbage bag, pour in the amonnia, close the bag tight and make sure the ammonia makes contact with the grill. Let it sit for a couple of hours. Open the bag, pull out the grill, scrub it with a brush and hose it off
Avoid breathing the ammonia fumes. While I have never used any breathing protection, having some would be a plus. I think if you are cleaning your kettle rather than a grill I would have some kind of breathing protection. If that is the case I would paint a heavy coat of ammonia on the kettle and put it in one of those 55 gallon contractor bag a and tie it up. Then after a couple of hours take it out, scrub it and hose it off. Most cleaning products have some ammonia in them. Don't mix it with any other cleaning products unless you know what you are doing, since some mixes can produce toxic gas. I believe ammonia and bleach will produce poisoness gas.
I am having trouble envisioning a greasy Weber kettle.
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