The BBQ Guru and Caldera Smoker User Discussion Forums

[Boat-n-BBQ]

Hey Guru folks! I just posted this on the Bubba Keg Forum and thought that someone here might be interested in how the DigiQ II works on a Bubba Keg Convection Grill (BCKG)!

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I only had time to do one brisket this weekend, but I’m calling this a complete success!

10 lb brisket cooked at 250* with no temp control issues and it came out real nice. This Brisket cooked a little fast. It only took 7.5 hours. I let the BKCG keep going at 250* for a total of 14 hours with no adjustments “not even one little tweak”!

DigiQ II Test, Sunday 11/08/09. Cooking Brisket at 250*
Using lump charcoal,10 cfm fan dampened 3/4 closed, BKCG Top vent set to #1

8:15 to 8:30 AM – Cleaned out ash and added fresh lump “big pile” and hickory chunks. Lit charcoal in one spot, top center, small fire.



Added diffuser



CI grate and wire grate.

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Clipped the Guru pit temp probe to the BCKG dome temp probe



Set Dome vent to #1



Set Guru fan damper to 3/4 closed



adjusted pit set point for 225*



9:05 AM – temp over shot 225* to 235*, but has stopped climbing. Adjusted pit set point up to 235* (oh crap, I’m out of disposable drip pans! Gota run to the store)

9:55 AM – (back from the store with drip pans) temp holding at 235*. Slight fan warble (that’s a good thing). Added drip pan



Added brisket



Inserted food temp probe and moved pit temp probe clipping it to the food temp probe. Set food temp alarm to 195*. Adjusted pit set point up to 250*.



10:00 AM – We are in business!

10:15 AM – temp holding at 250*. Slight fan warble

10:30 to 11:45 AM – Noticed a few small temperature fluctuations both up and down between 5*-7*. I didn’t touch it and it quickly corrected it’s self within a minute or three.

12:00 to 2:30 PM – temp held at 250* and didn’t note any temperature fluctuations at all.

2:30 PM – Brisket reached 172*, placed it in the drip pan, removed upper wire grate. The dome was open less than 1 minute. Temperature fluctuation was minor and stable at 250* within 10 minutes or so.
Note: Raised food alarm/done temp setting to 210*. I did that to keep the Guru from going into ramp mode.



2:30 to 5:30 PM – Basted brisket once an hour. The dome was open less than 1 minute each time.

5:30 PM – The brisket food temp was up to 201* and it passed the fork doneness test easily, so off she came!

5:30 to 7:00 PM – Placed the brisket Foil and towel wrapped in a cooler 1.5 hrs, then sliced up for dinner! Most of this went into 1 quart ziplock bags with a few tablespoons of drippings/Au Jus put in each bag, then into the freezer for later



5:30 to midnight – I left the BKCG/BBQ Guru going at 250* and it never wavered a bit. I shut it down figuring 14 hours was good enough…

While the 10 cfm fan works, I still think it may be a little large for the BKCG. UPS Tracking says my 4 cfm fan is on it’s way to the house for delivery right now, so I’ll let you know in a few day how that works out?

Luck,
Boat
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Go fast ~ Cook slow...
BKCG SN# 389, AKA Wokman & SN# 1686, AKA Homer