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Digi-Q DX2 temperature control
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WillyMcCoyBBQ





Joined: 24 Jun 2015
Posts: 17


Location: Capo Beach, Ca.

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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.

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New Braunfels Black Diamond
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Post Posted: Tue Sep 29, 2015 1:21 am 
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Wood River BBQ Team





Joined: 16 May 2013
Posts: 426


Location: Tucson, AZ

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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.

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Post Posted: Tue Sep 29, 2015 2:41 pm 
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WillyMcCoyBBQ





Joined: 24 Jun 2015
Posts: 17


Location: Capo Beach, Ca.

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

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Willy, Over n Out
New Braunfels Black Diamond
Lang 48 Patio
Instagram @willymccoybbq
                #willymccoybbq
Post Posted: Wed Sep 30, 2015 12:28 am 
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Wood River BBQ Team





Joined: 16 May 2013
Posts: 426


Location: Tucson, AZ

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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.

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Post Posted: Wed Sep 30, 2015 2:19 pm 
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WillyMcCoyBBQ





Joined: 24 Jun 2015
Posts: 17


Location: Capo Beach, Ca.

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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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Willy, Over n Out
New Braunfels Black Diamond
Lang 48 Patio
Instagram @willymccoybbq
                #willymccoybbq
Post Posted: Thu Oct 01, 2015 3:27 am 
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