DigiQ help - Boston Butt

What size egg are you using and what blower do you have?

Clipping the probe can be done on the stem of the dome thermometer or on the V-Rack or grate.

I usually clip at food level.

A nice pit cooking temperature is 230° at food level and 250° if clipping on the dome thermometer.

For my large, I close the Viper fan to 1/3 open and the DFMT - slider closed and petals 1/8 to 1/4 open.

As I recall the duty cycle of the fan should be about 50 to 60 percent. I would need to go back over to the Guru site to double check the duty cycle. The duty cycle is the number of times the blower is running (display flashes during duty cycle). The number of blinks between rests = % of on time.

GG

Eublet,

This is a simple, easy cook, especially with the DigiQ.

1) Pit temp - 225* (will be about 240-250* dome)
2) I clip my pit probe onto the meat probe about an inch or so above the meat. That way it measures the air temp around the meat. Some clip it to the end of the dome temp probe. If you do that, the set you pit temp for 240-250* instead of 225*.
3) Put in lots of fresh lump after thoroughly cleaning out the egg and the ash area. It seems to burn longer if you take the time to stack the lump larger pieces up to smaller pieces. If you have 3-4 pieces of hickory chunks, mix them in (dry) with you lump. Light the lump in 3 places (10-2-4). Once the lump starts to burn, close the dome, put in the inverted platesetter, a drip pan, your grid and the vrack. Clip your pit probe to the vrack or grid then close the dome and turn on the DigiQ. I close the Daisy wheel almost all the way and only crack it if smoke starts coming out along the gasket or through the lower vent opening. You create a little increased pressure inside the egg which may help with the smoke flavor. Set the meat temp to zero to prevent alarming. Let this stabilize for 45 min to an hour, then add the meat. Your dome temp may decrease for a while from the cold mass added but the DigiQ will correct it soon. Set your goal meat temp to 200 or 205*. Once the pit temp restabilizes, I close down the fan damper to 1/2 open. This seems to save on the lump consumption.

4) TIP - If you are in the Ramp Mode, the DigiQ will start decreasing the pit temp when the meat gets to within about 20 degrees of your goal (180-185 in this example). At that time, if you are running short on time and need to speed it up, then just turn the meat "goal temp" up 20 degrees. IF you do this, you need to keep a close watch on it so you don't overshoot.

Good luck and let us know how this turns out -- remember pics ! :woohoo:

rule #32 of the BGE creed.

thou shalt learn how to maintain the temp without wires, before you learn to maintain the temp with wires.

plenty of folks have had the egg go out even with a powered draft unit. make sure you have the whole "well-built stable fire' thing mastered. it isn't hard...