First the DigiQ
Last night I loaded the egg for an overnighter. I set up the q2 about 45 min later at 240 at the grate, about 2 inches from the butts. The dome was reading 260 and the q2 was reading 240. I thought well that's about right.
I let it go for about an hour and the dome had settled to around 225 and the q2 still read 240. I adjusted the pit temp to 245 and immediately the q2 read 245 and did not call for the fan. I readjusted the pit to 238 just to see what it would do and the q2 then read 238. Now I'm confused it has always been very exact on the pit temps. Usually if the pit is 235 and I want 240, I set it, the fan kicks on, and the temp begins to rise. The fan will pulse until 240 is reached then it will pulse every now and then to maintain that temp.
This morning I checked it and the pit still read 240 but the dome was around 210 :huh: . I checked the food and it read 178 which was consistent with the other butt that has a different meat probe in it.
I adjusted the pit to 250 and the q2 read 250.
I adjusted the pit to 240 and the q2 read 240.
I adjusted the pit to 235 and the q2 read 242.
I adjusted the pit to 255 and the q2 read 250 and called for the fan.
I unplugged the q2 and plugged it back in...same thing.
As I eluded to before the meat is cooking just about right but I just don't get why the 10 degree varience.
I'm trying to find a sauce recipe similar to one I use to eat in Lexington Tn. @ Scotts BBQ. It is basically a vinegar of some sort with cayenne pepper. Not tomato based, just a thin red colored sauce. You had to keep it stirred up to keep the spices off the bottom.
Anybody heard of anything like that?