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WillyMcCoyBBQ

Digi-Q DX2 temperature control

Shoud be getting my new 48 in 2 weeks. I have been cooking on an off set stick burner for at least 15yrs. . I got a charcoal basket with the 48. I have never used a stoker but it looks like the shit for long cooks. Was looking around and saw that BBQ Guru makes a kit for the Lang's https://bbqguru.com/StoreNav/Guru...roductId=22&AdviceGrillId=115 . Have any of you used one or smoething like them? And what do you think.

Willy
Eddie Z

You will have to drill a whole in the fire box to use it. You won't need it with a Lang though.
Wood River BBQ Team

When I first got myLlang I thought it might be a helpful mod but as Eddie Z has indicated, you'll find that you don't need it.

Additionally, it can be mounted though one of the pinwheel dampers without drilling a hole.  Bottom line, save your money. After a few cooks you'll see the Lang holds the heat for extended cooks provided there arn't a lot of leaks.
WillyMcCoyBBQ

Eddie and Wood River thank for the input guys. Leaks, got that figured out. Just need to find the best multiple meat and pit temperature control thing of ma-jig.
Wood River BBQ Team

WillyMcCoyBBQ wrote:
Eddie and Wood River thank for the input guys. Leaks, got that figured out. Just need to find the best multiple meat and pit temperature control thing of ma-jig.


You won't go wrong with the Maverick line of digital thermometers, especially the ET-732.  Thermoworks is also excellent -- I wouldn't cook without my thermopen. I also have a Chef Alarm which has an extra thin probe for ribs. No more over cooked rib with that baby. It's all about the meat temperature.
Eddie Z

I do recommend a maverick or tappecue for monitoring your pit and meat temp. I'll use 2 or 3 probes to monitor the pit temp across the cook chamber.
WillyMcCoyBBQ

Don't know about some of the Wi-Fi/Bluetooth stuff. Next i'll have the Black Helicopters coming over for BBQ.  Cool
Thanks
Herfules

Wood River BBQ Team wrote:
When I first got myLlang I thought it might be a helpful mod but as Eddie Z has indicated, you'll find that you don't need it.


So how long will a firebox full at say, 250 degrees last?  I figured a BBQ Guru would mean I wouldn't have to stay up all night any more with the briskets going.  Or will the fuel last that long in a 36 Patio model?
Wood River BBQ Team

So how long will a firebox full at say, 250 degrees last?  I figured a BBQ Guru would mean I wouldn't have to stay up all night any more with the briskets going.  Or will the fuel last that long in a 36 Patio model?[/quote]

If I fill my fire box basket, which almost takes up all the space in the fire box, with lump charcoal plus wood chunks I could probably maintain 250* for a couple of hours and then the temperature would start to drop. Could I maintain 250* from say 9:00PM until 7:00AM on that load -- absolutely not and a blower wouldn't help because as time goes on the fuel is depleted and must be replenished. At a couple of competitions my job was fireman, which is the lowest job on the team -- sleeping through the night was not an option. A blower would not have helped much but I'd have gotten a bit more time between loads.

A Lang, or any other stick burner is not "set it and forget it". If a mate wanted a cooker that would last all night long then a pellet cooker would be their best choice.
Herfules

Wood River BBQ Team wrote:
So how long will a firebox full at say, 250 degrees last?  I figured a BBQ Guru would mean I wouldn't have to stay up all night any more with the briskets going.  Or will the fuel last that long in a 36 Patio model?

Quote:

If I fill my fire box basket, which almost takes up all the space in the fire box, with lump charcoal plus wood chunks I could probably maintain 250* for a couple of hours and then the temperature would start to drop. Could I maintain 250* from say 9:00PM until 7:00AM on that load -- absolutely not and a blower wouldn't help because as time goes on the fuel is depleted and must be replenished. At a couple of competitions my job was fireman, which is the lowest job on the team -- sleeping through the night was not an option. A blower would not have helped much but I'd have gotten a bit more time between loads.

A Lang, or any other stick burner is not "set it and forget it". If a mate wanted a cooker that would last all night long then a pellet cooker would be their best choice.


Thank you very much for your detailed response.  I appreciate it.
WillyMcCoyBBQ

OK so I ended up getting the Remington Wireless Smoker Thermometer Set. It has 2 probes, one for meat and the other for the smoker temp. Monitors temps up to 300 ft. It's cool but the smoker probe is about 20 degrees hotter than the 2 Lang guages on my P-48. The Lang guages are about 5 degrees in differance. The meat probe is the same as my hand held temp guage so i'm thinking it's good. On the smoker I'm going with the Lang gauges. With eack cook it just gets better.
This cooker is the $hit.
Wood River BBQ Team

It's cool but the smoker probe is about 20 degrees hotter than the 2 Lang guages on my P-48. The Lang guages are about 5 degrees in differance. The meat probe is the same as my hand held temp guage so i'm thinking it's good. On the smoker I'm going with the Lang gauges. With eack cook it just gets better.
This cooker is the $hit.[/quote]


It's my personal opinion you should rely on the digital temperature. In one of Ben's videos, he say's the same thing. The Lang gauges and all smoker gauges are bi-metal, which is 1800's technology, and they're all off -- some more than others. My Lang gauge is close to the digital in the lower ranges (150* to 200*) but the higher the temp goes the more "off" it gets.

Additionally, the Lang gauge is giving you the temp at the top of the cook chamber. You could care less about that area. You want to know the temp at meat level. If you placed your digital at meat level for your test, of course there will be a temp difference between it and the Lang.
WillyMcCoyBBQ

Hey Wood, how would you check the calibration of the digital temperature probe above the temp of boiling water ?
Wood River BBQ Team

WillyMcCoyBBQ wrote:
Hey Wood, how would you check the calibration of the digital temperature probe above the temp of boiling water ?


Willy: The only way to check that range is to send it to a testing lab. If your digital, which is actually made by Maverick, passes the "ice point test" using crushed ice (cubes will cause a higher reading) and the "boil point test" it should be calibrated for all ranges. On the 'boil point test' you have to compensate for your altitude. For every 550'  above sea level the boil point is 1*lower than 212*.

Forget about the Lang gauge and only use it as a ball park guide. The most important temperature is the temperature of the product you're cooking and if that probe passes both tests your OK.
WillyMcCoyBBQ

Wood, a testing lab....thanks for the info but i'll just stick with old fashion way. Haven't seen that Lang video with Ben but i guess i will go with the Land guages and adjust from there. You are a big help.
Thanks Wood

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