Bbq Guru For Big Green Egg – Santa came to our house and left a BGE BBQ Guru DigiQ DX2. It’s a mouthful. I’ll be opening it up and cooking with it for the first time tonight, so I thought I’d document the process so you can decide which one you might like. This will be our first product review and we will be roasting a turkey breast using the new system to test it out.
For those of you who don’t know, the DigiQ is the thermostat for your Big Green Egg. You can set the temperature you want the egg to be at and it uses an attached blower to control the amount of air in the egg to maintain the exact temperature you set. I missed this device early in the morning when I was forced to get up at 03:00 and go outside to adjust the BGE on one of the all-night roasting briskets. As you may have read, I usually spend the morning in recovery mode because the egg temperature has dropped too low.
Bbq Guru For Big Green Egg
I visited The BBQ Guru website. Great information. I also lusted after it at the BGE headquarters store in suburban Atlanta.
Big Green Egg — Mayse Mfg. Co. Outdoor Products
Buy it on Amazon at this link (this is the one with the pit viper, blower required):
We’ll simply heat the egg to EXACTLY 350 and rub the turkey, then boil a can of beer. Place on the grill for about 3 hours or until the brisket reaches 163-165.
First, some advice from my BGE Svengali, Mr. Lee Roberson, a 20-year veteran of the egg wars. It also recently acquired DigiQ and offers:
As you can see, this kit comes with a Pit Viper (blower), DigiQ, food probe, pit temperature probe, BGE adapter, DigiQ stand and various power cords.
Bbq Guru Digiq Dx3 Bbq Temperature Controller And Digital
The Pit Viper attaches by friction. It has an o-ring that seals the connection. The power cord plugs into the DigiQ.
DigiQ with attached blower, power cord and pit temperature probe and food probe.
A few words about probes. They are of high quality! much better than the wireless thermometer I struggled with before. Also, I will still be using the wireless connection to monitor the food temperature remotely. It’s a shame the DigiQ doesn’t have a wireless feature.
So after hooking everything up, mounting the Pit Viper and setting the Pit Temp to 350, I adjusted the Pit Viper cover to half open (thanks Lee) and let the dial open to see what would happen.
Grill Guru Petrol
Over the next 20 minutes, the DigiQ raised the temperature of the egg from 51 to 350 degrees and held it there. Died at 350 degrees.
When the turkey reached 160 degrees, I opened the lid and checked the temperature with the CDN scanner, and when the lid was closed, the DigiQ quickly reset the temperature.
We cooked the turkey in the form of a can for about 3 hours. We took it out at 160 degrees and left it to rest.
Solid as a rock, the DigiQ quickly heated up the BGE and held it at exactly 350 degrees (not a degree below).
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I think this new fine-tuned temperature control will open up a whole new world of things we can cook on an egg. It’s really exciting to think about what’s next.
We just touched on what DigiQ will do. We will test some advanced features in the future. Including a setting that will automatically reduce the BGE temperature to match the temperature of the meat when cooking slowly and gently to avoid overcooking the meat.
Please help support our website by buying something you like on Amazon. Just click on the links below and while you can choose anything, I recommend the thermometer and knives below:
So apparently Thermoworks no longer sells through Amazon. You must buy directly. You still need to have a thermometer. Go here to order directly. The Big Green Egg cooker is an all-in-one kamado grill/smoker/oven if you know how to use it well. Here are 10 tips to help you get the most out of it.
Ofyr Kamado Table 135 Pro Black
Start with a full load of natural charcoal pieces. This means lighting 5 pounds with a paraffin fire starter or electric lighter. A chimney is not required (Egg’s unique design makes it like an oversized chimney). And never use lighter fluid.
2. When you light the charcoal, open all the vents and keep the lid open for the first 7-10 minutes.
When you light the charcoal, open all the vents and keep the lid open for the first 7-10 minutes. Then close to bring the egg to the desired temperature. It will take 15-20 minutes (a little longer in winter).
When the egg is hot, “taste” it before opening it completely. That is, raise the lid a few centimeters to release some of the heat, then lower it. Do this several times. This protects you from “rear flash”.
Bbq Guru Partyq Heat Regulator
For direct grilling (steaks, chops, burgers, etc.), light all the coals, open the bottom and top vents wide, and heat the egg to 600-700 degrees. Grill the steak for 2 minutes on each side (after 1 minute of quarter turn), then lower the lid. This is where the genius of the eggs comes in: the juice drips onto the coals, sending fragrant smoke to the roast. The lowered lid traps smoke and moisture. It also speeds up the cooking time, taking a total of 7 minutes.
For indirect grilling and smoking, install the convEGGtor (also known as convEGGtor), a heavy, three-legged ceramic plate that fits into the top of the bottom of the egg burner. Place it upside down (ie feet up and flat side down).
If you want to smoke slowly, add the usual amount of charcoal. Mix in 2 handfuls (1 to 1-1/2 cups) of hardwood chips (for a regular-sized egg, 3 handfuls for an XXL egg), which Bruce Bohannon, Big Green Egg cooking instructor, doesn’t bother to soak beforehand. time. Sprinkle the chips over the coals, then poke them between the coals with a poker. When using a paraffin starter, light only 3 or 4 coals in the center. Then close the lid and adjust the vents to reach the desired temperature (225-250 degrees). Here comes another genius feature of the Egg: the burning coal in the center slowly illuminates the surrounding coals and wood chips. The fire spreads slowly to the edges, providing as much as 16-18 hours of heat and smoke on a single charge of charcoal.
7. For a stronger smoking flavor, place 3 pieces of hickory or other hardwood on unlit coals.
Letzq Tandoor Ring
For further temperature control, invest in the Big Green Egg Barbecue Guru. This battery-operated thermostat regulates airflow through the bottom vent, allowing you to adjust the cooking temperature to a near-precise degree.
Yes, you can cold smoke in an egg. Put it on a slow smoker and heat it to 200 degrees. Fill a large pan with ice and place it on the convEGGtor, then place the cold smoked food on top.
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