AZ Barbeque.com
Smokers, Grills, Pitts & More => Pro Q's => Topic started by: Crash on August 09, 2009, 12:17:49 am
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We tossed on a full chimney of coals at 3p today, with 1/3 full water pan and 2 stackers. Temps were very consistent at 210-235 depending on how the vents were manipulated.
Most importantly, that sucker is still sitting at 210 degrees more than 9 hours later.
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What did you cook??
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Only 2 racks of spares and we cooked them both on the top stacker. Way too much room for only 2 racks of ribs? Yes, but we wanted to play with the temps again.
I think we just about have this cooker dialed in now. I also think that I just jinxed us. :)
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Yeah, I was a bit worried after my very first time using my new ProQ but after a few times I notice that the temps actually stay pretty consistant. I just need a couple digital thermometers. I'm kicking myself that I didn't get the one I saw yesterday on www.woot.com It was a remote one so you can keep the temp. display inside the house and it has an alarm for when the food reaches temp. Any suggestions on decent priced thermometers?
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Some people rave about the Mav remote Thermo, but I have had zero luck with those. It does not like the double paned windows and is always hunting for a signal and beeping when it can't find it.
To tell the grate temp, I use a Polder type Thermo I got from Costco Business for 14 bucks or so. It is the type that you would put in the meat to know the internal temp. Well, I wad up some Alum foil run the prob through the foil and set on the grate. The Alum foil keeps the probe off the grates and tells me the temps at grate level.
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I find up here on the 20 that I start with the minon method then I have to dump a lit chimney of coals after about 4 hours or so. (to keep the temp at 225 on the top, 250 on the bottom). I have each vents open 1/4 to 1/2 which burns through the coals kind of fast....after that it will go for 6 more hours before I need more coals and after that I am usually done...more coals and more work than the UDS but not bad. I am finding it is easier to get good bark on the 20, the UDS I guess is almost too moist. ???
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Yeah, I was a bit worried after my very first time using my new ProQ but after a few times I notice that the temps actually stay pretty consistant. I just need a couple digital thermometers. I'm kicking myself that I didn't get the one I saw yesterday on www.woot.com It was a remote one so you can keep the temp. display inside the house and it has an alarm for when the food reaches temp. Any suggestions on decent priced thermometers?
We use 2 Maverick thermometers for the large meats, and only one for chicken and ribs. One goes into the eylet at grate level and the other goes into the large meat.
Dave is right, they do lose signal if they get to far from the thermometer base. We just leave it outside close to the smoker and havent really had problems.
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I find up here on the 20 that I start with the minon method then I have to dump a lit chimney of coals after about 4 hours or so. (to keep the temp at 225 on the top, 250 on the bottom). I have each vents open 1/4 to 1/2 which burns through the coals kind of fast....after that it will go for 6 more hours before I need more coals and after that I am usually done...more coals and more work than the UDS but not bad. I am finding it is easier to get good bark on the 20, the UDS I guess is almost too moist. ???
Interesting on the bark comment. The UDS is for all purposes direct heat. I find it does great bark...just prior to burning.
Glad to hear everyone has their 20 dialed in, I'm still scuffling.
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Glad to hear everyone has their 20 dialed in, I'm still scuffling.
You're not alone there.
I put two 8# pork roasts on at 7 this morning using one stacker. Used the Minion method with regular K and added about 3/4 of a lit chimney to that. Water pan was about 1/3 full, bottom vents were cracked about half way and the top was full open. The only time the Pro Q got above 200 was when the liquid in the pan evaporated. More liquid (1/2 gallon) and K has been added and the bottom vents are full open for now and it's about 210.
There must be something I'm doing wrong because most people are able to get theirs above 225 and hold there. Mine holds temps pretty well but just doesn't seem to want to get much above the 200 mark.
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You're not alone there.
I put two 8# pork roasts on at 7 this morning using one stacker. Used the Minion method with regular K and added about 3/4 of a lit chimney to that. Water pan was about 1/3 full, bottom vents were cracked about half way and the top was full open. The only time the Pro Q got above 200 was when the liquid in the pan evaporated. More liquid (1/2 gallon) and K has been added and the bottom vents are full open for now and it's about 210.
There must be something I'm doing wrong because most people are able to get theirs above 225 and hold there. Mine holds temps pretty well but just doesn't seem to want to get much above the 200 mark.
How much fuel did you start with in the basket?
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How much fuel did you start with in the basket?
Almost full Crash.
Still have to be doing something wrong though. I posted that message right at 1 pm. It's nearly 3:30 now and it was still chugging about 210 just now. Waterpan was dry again so I removed it, added the second stacker and within 5 minutes, it was up to 250.
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Crash is busy trimming chicken........yes his favorite thing to do....NOT. He wants to know what thermometer you are looking at? Are you using a remote or just looking at the temp gauge on the lid? Let us know, we would love to help you dial in your temps!!! ;D
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I'm looking at the one in the lid. The remote is in one of the pork roasts.
After the last change, I've had to close the bottom vents to about 1/4 to 1/3 open. It was just at 260.
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Trimming chickens isn't one of my favorites either. But, some body has to do it. LOL
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We don't ever go by the gauge from the lid. We have found it is rarely accurate. Crash ran to the store but I will ask him how many degrees he has found it to be off. We usually put one gauge in the large meat and then one in the eyelet on the side of the stacker for a grate temp. You can use a remote or just stick a regular meat thermometer in the eyelet.
I can't wait to see pictures though. !!!
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...Well, I wad up some Alum foil run the prob through the foil and set on the grate. The Alum foil keeps the probe off the grates and tells me the temps at grate level.
I would think that a mass of metal,even as wimpy as alu.foil, that close to the probe would cause a heat sink effect, and throw off temps. I never thought about aluFoil, cuz I drilled a small hole in a triangular chunk of mesquite. I cook it a couple more times, I'll be able to pull it like pork. It looks like a bad Cajun dish--blackened mesquite!
I wonder what that'd taste like, as smoke wood, having sat in the smoke chamber for a year...I don't think I'll find out, though. I'll use it as fuel when I burn my drum. Then I'll use a piece of Oak or apple for the probe holder next.
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I should have thought about that! Please let me know how far off the lid therm was and which way.
You know, in the old days when I only had an ECB, I never worried about temps at all. Overcooked a lot of good meat though... :'(
As far as pics, I haven't taken any yet. The roasts were wrapped and sprayed a few minutes ago at 170. When the reach 200 and hit the cooler for an hour or so, I'll get some pics.
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For a two stacker cook we've found that the Pro Q E20 lid thermo is about 10-20 degrees lower than the grate that is immediately under it. We've noticed that the temp is 30-40 higher on the lower grate as compared to the E20 thermo.
Example from today's 2 stacker cook:
E20 thermo reads 290
top grate level temp 307
bottom grate level 325
Those eyelets at each grate level on the Excel 20 are awesome.
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Thanks Crash! That means I've been worrying for nothing then. The temps are actually pretty close to where I wanted them to be. Your help and input are appreciated!!
I promised Lisa pictures but I only took one since it was 10 pm when I pulled them.
(http://i351.photobucket.com/albums/q451/2buckets2/dscf1678.jpg)
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For a two stacker cook we've found that the Pro Q E20 lid thermo is about 10-20 degrees lower than the grate that is immediately under it. We've noticed that the temp is 30-40 higher on the lower grate as compared to the E20 thermo.
Example from today's 2 stacker cook:
E20 thermo reads 290
top grate level temp 307
bottom grate level 325
Those eyelets at each grate level on the Excel 20 are awesome.
Well I hope this is true as I was about to toss mine in the dumpster. I was expecting company yesterday with baby backs and yard bird on the menu. After over 1.5 hours of sitting at 200, I was furious and decided the thing was a piece of junk.
Fired up the UDS which holds 225 forever and cooked everything there. If what your saying is correct, then it was at the correct temp.
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That is pretty much what i have found...if the "in the top" therm is reading 220 the top grate is around 230 and the bottom close to 250...give or take!
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Well I hope this is true as I was about to toss mine in the dumpster. I was expecting company yesterday with baby backs and yard bird on the menu. After over 1.5 hours of sitting at 200, I was furious and decided the thing was a piece of junk.
Fired up the UDS which holds 225 forever and cooked everything there. If what your saying is correct, then it was at the correct temp.
Wes,
Have you measured your temps through the eyelets at grate level...or are you just going by what the built in thermo reads?
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Wes,
Have you measured your temps through the eyelets at grate level...or are you just going by what the built in thermo reads?
Im a simple man, the difference between the top grate and the built in thermo, is not like 6 feet or anything. 10 degrees is quite a bit in that space.
I truly like the "stackability", but this needing multiple eyelets and thermometers is wearing me out. I prefer to fire it up, get it set and cook.
What I don't like about the UDS is the clean up, especially at an event. The Pro Q is much easier which goes back to the stackability.
However, these guys that are bringing home the hard ware are not worried about their temperatures. Their consistency goes back to the steady temps ( UDS provides) and I'm frazzled that i can't get control the Pro Q up or down.
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However, these guys that are bringing home the hard ware are not worried about their temperatures. Their consistency goes back to the steady temps ( UDS provides) and I'm frazzled that i can't get control the Pro Q up or down.
Sorry to hear you're still having temp issues.
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Meant to ask Wes....what kind of fuel are you using?
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Meant to ask Wes....what kind of fuel are you using?
Diesel
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JP-4 jet fuel.... >:D
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Some old pallets and what used to be wicker furniture with oleander for flavor.
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Meant to ask Wes....what kind of fuel are you using?
Stubbs for competing and I wanted to practice for Prescott. This time it was 1 bag of Stubbs laying around and about 1/2 bag of Kingsford Blue, roughly 20 lbs of Charcoal.
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Everywhere I've gone on these BBQ forums, the first rule of thumb for backyard type smokers is always "throw away the thermometer". Taylor wired probe thermometers at Target are $17. and measure to above 380. They seem pretty hardy, also have a timer built in. Get a bunch.
Mr. Taylor, may I have that sponsorship now?
(If they don't sign me, I'm gonna go buy a Maverick...)
Buy Maker's Mark Bourbon---I guess that's pushin' it.
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Interesting post Kitch. Built in thermos aren't good at all... in my opinion! ::) We dont trust them at all. As a matter of fact, the PQ E 20 lid thermo was WAY off on yesterday's cook (actually way more off than it has been on previous cooks).
We have always monitored our temps at grate level, using our cheap-ass Mavericks through the eyelets on the PQ E 20.
We did two racks of spares today on the PQ E 20. We cooked both racks on the top grate doing a 2 stacker cook. Basically, the lower stacker and grate were lonely. Nothing on them at all, and just trying to fine-tune the cooker.
Lisa loaded the bottom basket w/ about 1/3 unlit Blue Bag K and dumped a fully lit chimney of Blue Bag K on top of it. Water pan was actually filled with about 2 quarts of water (which evaporated after the first 2 hrs....and no more added).
On two stackers, with us cooking only 2 racks of ribs on the top stacker, we were in the 215- 250 range at top grate level..consistently for 6+ hours (nothing on the bottom grate). We actually had to shut down the bottom vents to drop the cooker back into the prime temp range.
We've had no issues with consistent temps..well at least after our first 2 trials.
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Everywhere I've gone on these BBQ forums, the first rule of thumb for backyard type smokers is always "throw away the thermometer". Taylor wired probe thermometers at Target are $17. and measure to above 380. They seem pretty hardy, also have a timer built in. Get a bunch.
Mr. Taylor, may I have that sponsorship now?
(If they don't sign me, I'm gonna go buy a Maverick...)
Buy Maker's Mark Bourbon---I guess that's pushin' it.
And a fine job you did there Dave, if they dont sign you now, then they are knvttz (nuts) :laugh:
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Yeah, I was a bit worried after my very first time using my new ProQ but after a few times I notice that the temps actually stay pretty consistant. I just need a couple digital thermometers. I'm kicking myself that I didn't get the one I saw yesterday on www.woot.com It was a remote one so you can keep the temp. display inside the house and it has an alarm for when the food reaches temp. Any suggestions on decent priced thermometers?
Man, I thought I was the only one that hung out at Woot! I got 2 of those, and used them in a pork roast, on my Weber kettle, cooking indirect. One was in the roast, and the other was just laying on the grate. I also tried it laying on the top of the roast, and I think those temps were correct.
I just wish I could figure out how to shut that woman up! For the meat, it was OK, she'd announce that it was 10 degrees from temp, and later, announce thart we hit temp. But, with the oven temp, she just wouldn't shut up!
steve