DigiQII Question

Eggerman1 · August 2009

What type of fan is necessary for a large BGE when ordering the DigiQII? The options are a pit runner, pit viper and pit bull, and some come with hooks and some without hooks, what do I need?

Celtic Wolf · August 2009

Get the 10CFM fan (pit viper) and with the hook.

Eggerman1 · August 2009

This website doesn't offer the pit viper with the hook.

https://secure.thebbqguru.com/ProductCart/pc/configurePrd.asp?idproduct=235

Are there better places to order it from?

Celtic Wolf · August 2009

Order it separate.. Click the fan link

Fidel · August 2009

Just curious -- why the hook?

I used the hook back in the day to attach the Pitminder to the fan. What else is the purpose of it?

Hatch · August 2009

No need for the hook when using a DigiQII
The hook is for the Pro-Com base station. I will try to clear this up on our web site.

Kenny
Operations Mgr.
The BBQ Guru

Celtic Wolf · August 2009

It's a great place to hold the digi Q The bendable bracket fits right nice slipped under the hook.

Celtic Wolf · August 2009

It is still a good place to hold the bracket .. Just sayin'..

Eggerman1 · August 2009

Okay, I get it now, thanks for everyone's help.

I am hinting to the wife that this would make a great B-day present in time for a Thanksgiving low and slow cook!

Rolling Egg · August 2009

How did your butts turn out last weekend? Did you do okay on time?

Eggerman1 · August 2009

Thanks for asking, sorry no pics, but it was one 11.66 lb'er and I ended up putting it on at 7:30PM on Friday and it got to 200 right around 12:30 on Saturday. I let it sit in foil in a cooler for 4 hours (actually probably more like 5 hours) and it was the best butt I have done to date. Everyone wanted seconds and even took left overs home.

But for a group of non-eggers everyone thought it was amazing.

Now I just need a digiQ II so I can get some sleep during those over nighters.

Rolling Egg · August 2009

I have hit 200 about 5 hours ahead like you done and actually let it set in the egg and get up to 205 or so and got me another hour out of it before going to the cooler. No harm to it...... still very moist and good.

Eggerman1 · August 2009

I thought about doing that, but I had to run and didn't want to risk it, but nice to know it works too.

I also did it fat side down, and I think that really made it flavorful, where logic would tell you otherwise.

Rolling Egg · August 2009

I also cook fat down these days. I started fat up many years ago but settled on fat down. I do believe you get better bark. I like to have plenty bark to spread around in the meat.

Celtic Wolf · August 2009

Just keep in mind that Hatch's opinion does trump us all.. Well except maybe Shotgun Fred's and BBQ Bob's

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