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    Very First Cook in Progress

    Posts: 197
    in EggHead Forum
    The very first cook is underway. Lets start with the good news...BBQ Guru Digiq DX 2has arrived!! On to the bad news...It arrived at 6:30pm, so I had to run to the store, get the pork loin, run back, and get this thing underway and....there is a large thunderstorm brewing. Go big or go home right?? Here is where we are so far...
    Persistence and determination are omnipotent!
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    • Posts: 197
      The only real hiccup so far is that it is taking the Digiq forever to get the egg back up to temp. It is staying at about 285. The egg thermometer however is showing a temp of 400.
      Persistence and determination are omnipotent!
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    • Posts: 197
      Ok...I think I fixed the problem..I opened the daisy wheel just a little bit which with the help of my surefire light, I was able to glean just a tiny peek of what was going on inside, and the temp is now at 300 on the Digiq.  Food temp is 80.  I plan on pulling it at 160.
      Persistence and determination are omnipotent!
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    • Posts: 42,109
      Are you doing a direct or indirect?  You don't want to use the digiQ for a direct...make sure the grill probe is protected from the direct heat.  When you get a chance, check the dome thermo with some boiling water.  I'd trust the digiQ before I trust a stock dome thermometer.

      Pork loin - you want to cook that to about 135 - 145 internal, depending on how you like it done.  You can do them direct or indirect, often people do them indirect then sear.
      ______________________________________________
      I love lamp..
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    • Posts: 197
      @nolagghead, I am doing indirect with platesetter legs up.  Loin is directly on the grate.  I checked the dome thermo when I assembled the egg.  I boiled water and put the thermo in and it was spot on.  I am with you though...from what I have read I am trusting the digiq.  
      Persistence and determination are omnipotent!
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    • Posts: 42,109
      Cool, sounds like you're on the right track.   Keep us updated :D
      ______________________________________________
      I love lamp..
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    • Posts: 197
      So now I am torn on what to do...I am following the directions on what @shtgunal3 did for his loin.  He just says that he grilled indirect at 300 until the internal temp was 160...Should I pull it at 160, or 145.  I usually like meats medium well.
      Persistence and determination are omnipotent!
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    • Posts: 42,109
      If you like MW, pull at 155-160....remember, it's gonna rise up 5-7F after you pull it off. 
      ______________________________________________
      I love lamp..
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    • Posts: 5,321
      A+ for enthusiasm and jumping right in.  Don't get too bummed if it takes a few tries to start to dial things in.

      XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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    • Posts: 10,458
      I am with Nola on 135-140. Once you pull there you will never even think about 160.

      -----------------------------------------

      analyze adapt overcome

      2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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    • Posts: 4,665
      i pull around 150 and it rides up while resting.. personal preference and trail and error!


      _______________________________________________

      XLBGE 
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    • Posts: 117
      I remember my first cook on the egg.  It was the best dried out  almost burnt chicken I've ever had.  I pull at 140-145
       LG. BGE  Straight up Cheese head from Little Chute, WI
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    • Posts: 5,234
      I pull mine at 140. So tender and juicy you can cut it with a fork. 

      I agree with Doc concerning jumping right on in the deep water!

      Louisville, GA - 2 Large BGE's
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    • Posts: 168
      I agree with Doc Eggerton. It is trial and error. I did my first low/slow last week. I also have a DigiQ and learned several things. I failed to use the damper on the DigiQ and had trouble controlling my temp. The fire was pulling the air through the DigiQ and let the temp rise. This in turn burned the charcoal in the center to the grate(known as center burn). My fire started dying and meat temp started dropping. I had to remove everything and stir the remaining charcoal to get the fire back up. We learn thru trying. Good luck.
      Gulf Coast FL
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    • Posts: 125
      Slow down....you'll have this figured out too soon :!!
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    • Posts: 117
      One thing to consider is learning your egg first then getting dialed in with the digiq.  I borrowed a stoker once and feel better with nothing.  I hope you cook turns out well.  Also having a few good beers while cooking helps the outcome:)
       LG. BGE  Straight up Cheese head from Little Chute, WI
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    • Posts: 6,835
      Relax and enjoy the ride!  You'll soon see that the Egg makes it very easy to create incredible tasting food.
      Steve 
      XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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    • Posts: 117
      Nice!

      Address please, I will bring the wine
       LG. BGE  Straight up Cheese head from Little Chute, WI
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    • Posts: 3,494
      Hope it tastes as good as it smells, I would have pulled at 140-145 but hey you learn with every cook what you actually like. Looks good!!
      I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
      Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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    • Posts: 5,967
      Looks good dude! How did it taste?

      ___________________________________

       

       LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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    • Posts: 5,678
      It looks delicious!

                                                                  
      _________________________________________________
      Don't let the truth get in the way of a good story!
      Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
      Green Man Group 
      Johns Creek, Georgia
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    • Posts: 3,551
      Looks good. Nice first cook.
      __________________________________________
      It's not a science, it's an art. And it's flawed.
      - Camp Hill, PA
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    • Posts: 3,494
      Pork and Mac and Cheese.... Gosh that sounds great.  Fantastic first cook.
      I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
      Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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    • Posts: 42,109
      Nice job, looks like you got a little smoke ring going on....
      ______________________________________________
      I love lamp..
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    • Posts: 1,491
      Looks good. Now you need a slicer for the leftovers to make sandwiches.
      Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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    • Posts: 197
      Thank you everyone!!  I am a true believer now, and as you all know obviously the egg does match the hype!  As far as the smoke ring...I put 2 pieces of peach wood chunks in the egg.  Is the smoke ring a presentation thing, or a taste thing?  Thank you again for being patient with all of my questions so far.  What an awesome forum!
      Persistence and determination are omnipotent!
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    • Posts: 197
      How long does it take for the egg to cool down?  It has been about 40 minutes with the bottom vent shut ALL the way, and the dome topper on. The Egg Temp gauge is showing 220.
      Persistence and determination are omnipotent!
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    • Posts: 3,551
      Depends on how long and how hot it was.  There's a lot of ceramic mass holding in the heat. 
      __________________________________________
      It's not a science, it's an art. And it's flawed.
      - Camp Hill, PA
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