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First pork shoulder with new DigiQ II, small probl

WanabeWanabe Posts: 355
edited 5:39AM in EggHead Forum
I’ve got my first pork shoulder on the grill. I put it on last night at 9PM. I started the egg at 8 PM and I had a small problem stabilizing the egg at my desired temperature of 225. I installed the fan in the draft door per the instructions but there is too much leakage around my hardware. With the DigiQ II controlling the temperature from the start, it overshot to 290 before I shut the fan damper down. I used the supplied aluminum tape and sealed the damper as best I could.

I still had to close the fan damper to less than 1/3rd to control the temperature. I have the daisy wheel stopped down to a sliver. All is well now and at 6AM the egg was still at 225 and the meat was at 164. I’ll keep you posted.

Pork shoulder seasoned with Dizzy Dust and mustard.

pork.jpg

BGE ready to light.

bgeanddigiQ.jpg

Comments

  • FidelFidel Posts: 10,172
    If you have the fan mounted in the draft door correctly there should be no reason at all to use the tape.

    The spacer tab goes in the top track, the fan housing in the bottom track, then the BGE door closes over the top of the fan housing. There shouldn't be much more than maybe a pinhole sized gap. Maybe post a photo of the setup if you need some pointers.

    Where is the pit probe? If you are running at 225* dome temp and the pit probe is clipped to the thermometer stem you are in for a long ride. I usually run mine at 245*, which on my large translates to about 230* at the grid. I keep my Maverick probe in the probe tree to keep an eye on it.

    Your damper and daisy settings sound about right to me.
  • AZRPAZRP Posts: 10,116
    Lookin good Danny! Where did you put the pit temp probe? I clip mine right to the stem of the dome therm and set the Guru for 250, that way I don't have to be concerned about grid temp vs dome temp. -RP
  • WanabeWanabe Posts: 355
    I have the pit probe laying next to the shoulder.

    I couldn’t stand it and I had to take a peek. Pork has been on the grill for almost 12 hours.

    12hours.jpg
  • WanabeWanabe Posts: 355
    This is my fan install.

    mysetup.jpg
  • mikeb6109mikeb6109 Posts: 2,067
    why all the tape?? that is going to be a pain to take off!!
  • Celtic WolfCeltic Wolf Posts: 9,773
    Where is your screen vent? Never Mind I see it. the screen should be open. and over the adapter too. That is what is causing all the "spaces"

    The little metal clip on the adapter should be up against the vent door and up into the the track.

    Not that it matters much but you have the fan sideways.
  • AZRPAZRP Posts: 10,116
    As much as I hate to say it, Pete is right. :woohoo: The fan shouldn't be blowing through the screen, the screen and door should be over the right side of the adapter plate. -RP
  • WanabeWanabe Posts: 355
    Roger that. The instructions didn't mention the screen. Thanks. I placed the fan vertically to see the fan damper settings better.

    There is always next time!
  • EggZonaEggZona Posts: 108
    I see the problem. DQ2 is supposed to be on your left shelf not the right....
  • AZRPAZRP Posts: 10,116
    Yeah, I wouldn't try to change anything for this cook, too hot to mess with it. When it cools down try fitting it in there again, it seals up pretty good. -RP
  • I would have started the fire with the Guru already installed and the damper already set. If you use the Open Lid Detect feature on the Guru, it will also help to prevent overshooting.

    Re: the blower vertical, horizontal, I've always assumed that you shot have it horizontal so that the blower's intake is facing downward and thus reducing the chance of sucking something in that might jam the blower. But it won't make any difference on how the blower actually works. But I've been using Guru's for about 7 years and never had to tape things up to get the airflow down. Good luck on the butt!
    The Naked Whiz
  • WanabeWanabe Posts: 355
    AZRP told me to let the Guru start the fire and I did. I just had to much air leakage.

    It's fine for now, i'll just have to clean up all the tape and try again.
  • Did you use the open lid detect? It makes a difference.
    The Naked Whiz
  • WanabeWanabe Posts: 355
    Yes, open lid is enabled. Ramp is disabled. How do you enable scan?
  • WanabeWanabe Posts: 355
    Shoulder is at 188, pit is 235 at grill. All is well in BBQ land. Pork has been on BGE for 14 hours and 20 mins.
  • Danny,

    I wouldn't use the tape, looks like a pain in the butt. I don't put the fan over the screen either.

    If the fan damper if open it won't be hard to over shoot temps.

    Your cook looks good.

    Kent
  • HatchHatch Posts: 149
    To enable the scan mode you need to push the up and pit buttons at the same time.
    To disable just unplug and repower Digi (all settings will be saved)

    Kenny
  • BHE1BHE1 Posts: 205
    What is the scan mode??
  • Allows the DigiQ to scan between pit temperature and food temperature. If you are reading temps from a distance or inside your house, you can see both temps scan back and forth.

    bob
  • WanabeWanabe Posts: 355
    I pulled the shoulder at 195. I'll take a pic as im pulling it.
  • BobSBobS Posts: 2,485
    For what it's worth, I always keep my daisy wheel closed, as this prevents natural draft when the fan is down.
  • WanabeWanabe Posts: 355
    A final note, the finished product was wonderful. We had friends in from San Diego and he is an international business traveler. He said this was the best-pulled pork he had ever tasted, and he is a BBQ fanatic. He compared it to the best of Memphis Tenn. We may have another EggHead soon.

    finishedpork.jpg
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