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Old 05-13-2020, 10:06 PM   #1301
malcolmk14
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I find pineapple underneath the cheese gets a little too wet for my liking, I always put the pineapple on top of the cheese. Looks awesome.
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Old 05-14-2020, 07:08 AM   #1302
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Any ideas on where to pick up something like the DigiQ or IQ120/30 in town? Nothing on Amazon right now. Looking for something that will work well with a keg. I saw the posts from years ago about these on here...

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Old 05-14-2020, 07:49 AM   #1303
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BBQs galore?
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Looks like you'll need one long before I will. May I suggest deflection king?
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Old 05-14-2020, 08:46 AM   #1304
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Doesn’t look like it.
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Old 05-14-2020, 01:24 PM   #1305
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Doesn’t look like it.
I’m pretty sure last time I was at the Barlow location they had something similar because I was looking at it for my Weber Kettle.
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Old 05-14-2020, 01:29 PM   #1306
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Can also try these if you are looking for a controller. I use one for my WSM and works great. https://www.auberins.com/index.php?m...ex&cPath=14_27

Unfortunately I believe you'd have to order online. I don't recall seeing any temp controllers in a store.
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Old 05-14-2020, 11:05 PM   #1307
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And how did it go?
Well a bit of a learning curve for sure. Cooked it a touch too long so burnt a bit on the bottom.

Also had a brain fart about how to actually get the pizza into the smoker. Don’t own a pizza peel


However the pizza was very good anyways. I’ll do way better next time. I’m going to try again this weekend.

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Old 05-14-2020, 11:47 PM   #1308
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Quote:
Originally Posted by Millertime View Post
Any ideas on where to pick up something like the DigiQ or IQ120/30 in town? Nothing on Amazon right now. Looking for something that will work well with a keg. I saw the posts from years ago about these on here...
Last time I was there, the guy at BBQ Galore said that BBQ Guru (makers of DigiQ) were trying to move to direct sales as much as possible.

Maybe try US Amazon.
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Old 05-15-2020, 11:39 AM   #1309
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https://www.bbqguru.com/home/getdeal...=ab&country=ca

Says Western Fresh Air Fireplaces is a registered dealer
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Old 05-15-2020, 12:17 PM   #1310
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I replaced my BBQ grill grates and 3/4 of the burners and heat shields. These must be much older than I realized because there sure is a huge difference and the shields are rusted to hell. I'm quite happy that I went with the cheaper option that also provided some replacement burners and shields.

Stupid question, but what direction should these shields be facing? I assumed that more gap closer to the front made more sense than the other way around.

Spoiler!

The one to the far right was the one with the most material left over that wasn't rusted away.


Also, is there a way to verify I installed the burners correctly or there are no leaks? I'm like 95% sure they are in correctly as it is essentially the same as before. The burners are essentially identical to the old ones, but there was a super slight difference of like 2-3mm in positioning on the square mounting piece which pushes against the inside of the box. I checked and the parts I received are the designated replacement part.

Spoiler!


Worst case scenario, I can put the old burners back in and try to find someone to break the weld on the mounting square and shift it 2-3 mm to where the older burner had it. Everything works fine right now, I'm just wondering if there's any slow leak concerns since the valve thing goes in 1 cm now instead of the previous 1.25cm ish. You can kinda see in the pics the old burner still has about 1mm of gap vs the new ones are flexing against the box due to the slight difference of the position of the squares.

I ran the BBQ for like 10-15 minutes and stayed 40-50 feet away and it seems like everything is fine and I don't smell any gas. I am just hoping for some final peace of mind that there isn't some slow leak risk and wondering if there's some additional way to check that I haven't quite done yet (or if I should have the burners modified to match the old ones).
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Old 05-15-2020, 01:59 PM   #1311
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Soapy water will bubble if there is a leak.
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Old 05-15-2020, 02:41 PM   #1312
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Duck yesterday. Not a good idea. Probably a similar result to what would have happened if I tried bacon. Probably worse. Definitely need to invest in some kind of tray or something to control the grease dripping down.
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Old 05-15-2020, 05:11 PM   #1313
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Quote:
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Stupid question, but what direction should these shields be facing? I assumed that more gap closer to the front made more sense than the other way around.
You've got these the right way. The "gap" is so that you can visually see the burner flame easier.
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Old 05-18-2020, 09:39 AM   #1314
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Pizza on the smoker round 2:

Beer in the dough. Used parchment paper to move the pizza. Came out amazing







Did a pepperoni and a Hawaiian. Both turned out very good.
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Old 05-18-2020, 09:54 AM   #1315
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Nice one! I did some more research on what kinds of beer you can use in dough. Turns out you can try all kinds. I've only ever used cheap stuff, but I find it makes it a bit sweeter and 'bubbly'. I also learned you can add a teaspoon or two of honey!
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Old 05-18-2020, 10:56 AM   #1316
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Gonna try the 2-2-40 method and smoke some pork ribs tonight, I'll post once afterwards to see if it's better than 3-2-1
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Old 05-18-2020, 08:44 PM   #1317
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Pork Loin Rotisserie:

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Old 05-19-2020, 10:04 AM   #1318
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Did the 2-2-40 last night on the pork ribs, way way way better than 3-2-1. I'll still stick with 3-2-1 for beef but I'm converted now for pork ribs.
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Old 05-19-2020, 10:23 AM   #1319
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Did the 2-2-40 last night on the pork ribs, way way way better than 3-2-1. I'll still stick with 3-2-1 for beef but I'm converted now for pork ribs.
I also did the 2-2-1 for 3 racks of ribs on sunday and it was fantastic.

Did a salmon from Costco yesterday. Wow, might have been the best salmon I have ever had.
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Old 05-19-2020, 10:45 AM   #1320
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Gonna smoke a brisket tomorrow. Anyone have any special tips?
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