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  • Started out with the pit probe attached to the dome temperature gauge, but moved it to the grill - clipped it a couple of inches away from the meat. BBQ Guru Fred suggests clipping it to the exposed section of the meat probe, but he also suggests c…
  • Great looking pizza. That'd be good for breakfast right about now...... :cheer:
  • Thanks AZRP and egret - Didn't get any leak around the gasket and this morning all is well - egg has crept up to 235 (I did have the ramp up feature enabled but the damper was half open - probably should have had the damper at about a 1/4 - daisy…
    in Smoke 'leak' Comment by run4jc July 2008
  • Thanks - I did move it to the grate. It initially was at the dome, but once I got everything 'settled' I moved it to the grate a couple of inches from the meat. Thanks for the tip, though!
  • I have a large. I figure it'll fill the Egg......still hoping I can get the smaller pork butt in. I have the extra grate on 'legs' - I'll put the butt under the shoulder. I'm quite the 'photo nerd' so I'll take lots of photos from start to finish…
  • Thanks for that - great to hear. I'm a big AB/Good Eats/Feasting on Asphalt fan and I've used his brines before. Once I did a turkey (in the oven - alas - before I acquired my Egg)and it had great flavor and moistness - Alton talks about the te…
  • Actually, it's an entire shoulder/butt. I'm going to try cooking it whole and see how it comes out. I figure I'm looking at a good 20 hour or more cook - I'll use the DigiQ2 to make it 'safe.' Since the shoulder, if I am understanding correctly, …
  • That's actually where I saw it the first time. He didn't brine it to make it ham, he brined it with molasses, salt and water. I'm not a big molasses fan - I thought maybe I'd use apple juice, salt and water - maybe some brown sugar. Here's his …
  • Git r dun......... :laugh:
    in DIGIQ2 Comment by run4jc July 2008
  • They are great to deal with direct. Called twice - got Fred, Jr. once who transferred me to Bob - got Bob the other time. Wish everyone had that level of customer service.
    in DIGIQ2 Comment by run4jc July 2008
  • I ordered mine straight from BBQ Guru. I ordered a package that included the 10cfm Pit Viper and everything else needed to use with the large BGE. $ shipping.
    in DIGIQ2 Comment by run4jc July 2008
  • My pit probe was bad out of the box - perhaps one of your probes is also bad. Did you try the individual probes? I just hung up with Bob at the DigiQ mothership - he was great - he talked me through troubleshooting and is taking great care of me…
    in DIGIQ2 Comment by run4jc July 2008
  • Sitting here at work with my mouth watering. Trip to Costco for vinegar and wings - we'll be eating those babies this weekend. Thanks for the recipe! Yum. :cheer:
  • Please don't apologize - my bad. Internet nerd that I am I should have done the search as you said. I just 'stumbled' onto the site with the price I quoted. I did find a hardware store on the WW site - the store is 30 minutes from my office and…
  • Duh - of course I wouldn't pay more! I don't know that I can get it locally for $36. I can't find it here in Northern Virginia - if there is anyone in the DC area who knows where I can find it locally please let me know.....
  • Man - that chili recipe looks great. I can't wait to try that - and I will. My 'leftovers' weren't really - the only things leftover were the pork loin and the lump charcoal. :laugh: Pizza last night from leftover meat - more good pork mea…
  • Believe it or not it was the Giant store brand - pretty darn good. I don't know what happened to my photos - this is twice they have disappeared.
  • I've used it 4 or 5 times and have, too, noticed that it tends to flame up more than say, Big Green Egg lump. Still, when I get the fire just right with a 250 low/slow burn, it holds rock steady.
  • Great ideas - thanks. We did use the juice as a sauce. I'm with you - I use tongs - this hole was from the temp probe. Next time I'll leave it in! Thanks - I've come to the realization that egg'n is an art form...... :laugh:
  • Come on over! Funny - the meat was tasty, but the half that I showed is what we served and when I unwrapped it I had about a half cup of juice (liquid gold) that I captured. Problem is that I think that juice should have been in the meat - my good…
  • I just got mine - I don't know how long they last, but my first pit probe is bad out of the box. the probes look like the real deal, though - armored with a metal braid - much more solid looking than the gard variety probes you normally see. I've …
  • We must have different devices - I have no battery cover. I have the BBQ Guru DigiQ II - is that what you have?
  • I flew by the seat of my pants and the chicken was good - but again, the chicken was just a test bed, so to speak. And I did push the probes in firmly - Oddly, if I took the pit probe and the food probe out they registered the ambient temps - bu…
  • Looks great - how'd you do the corn?
  • Jimmy - congratulations! I, too, was seduced by the 'call of the Egg.' The Forum was a huge help - as was the Naked Whiz site. My first cook - 3 pork butts - was amazing. I've cooked more on my egg in 3 weeks than I cooked on my Weber in years, and …
  • Did you do anything special? Looks like you just seasoned it and did the low and slow? How long? Cook at 250? Thanks :cheer:
    in Pork Loin Comment by run4jc July 2008
  • Thanks - I didn't look hard enough! I guess the pork loin is headed for the freezer - have a butt in the fridge. New DigiQ - gotta use it - I'll do the pork butt. BUT - I can't wait to try your recipe when I do the pork loin. Thanks!
    in Pork Loin Comment by run4jc July 2008
  • Thanks - I didn't look hard enough! I guess the pork loin is headed for the freezer - have a butt in the fridge. New DigiQ - gotta use it - I'll do the pork butt. BUT - I can't wait to try your recipe when I do the pork loin. Thanks!
    in Pork Loin Comment by run4jc July 2008
  • It was - all the fat seemed to have rendered away. I had a drip pan under it and it had the 'good stuff' along with the fat. The skin on top was crisp - the skin underneath was kinda mushy. 350 seemed to work well, but I read one post that ta…
  • 350. It was amazing - I 'ramped' it up to 350 with fire up to the ring, then choked down on the bottom damper to about an inch or inch and a half open. It eased past 350 then settled back down to 350 and that is where it stayed the entire, 2 hour …
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