Pitmaster 110

[Sonny]

Hi all,

This is just my 2nd test run with the pitmaster 110.



With both vents shut the pitmaster got the keg to 205 on the lowest setting.  Then i turned the dial up to 225 and the keg was soon at 250.  Dailed it back to 215 and the fire went out.

Will try again and only turn the dial up to 215 next time.

[bel4_20]

Ok,i've owned the iq 120 for years now, your set up is fine lite only the middle of the pile of lump about the size of a baseball, open the top vent enough to fit the steel braided cable from the probe. Dial in the temp just below your target, once it gets there dial in your preferred temperature. once your there as long as your not opening your Keg to often it should lock it in solidly.

Hope this helps

[Sonny]

The size of a baseball is bigger than what I started with.  That could be why the fire went out.  Good to know. 

[Sonny]

Ok,i've owned the iq 120 for years now, your set up is fine lite only the middle of the pile of lump about the size of a baseball, open the top vent enough to fit the steel braided cable from the probe. Dial in the temp just below your target, once it gets there dial in your preferred temperature. once your there as long as your not opening your Keg to often it should lock it in solidly.

Hope this helps

I did as recommended and the keg stayed lit and under 250 for the duration of the cook.  I had the temperature probe in the gap between the diffuser and the wall of the keg.  It took an overnight cook to bring two racks (7lbs) of beef ribs up to 200.  Pulled with a little oil were dry but tasty.  I will try again and set the temperature a little higher.

[Walrus]

Put the probe in the middle of the cooking grate. Down where you put it will be hotter, running the food area at a lower temperature.

[Sonny]

Put the probe in the middle of the cooking grate. Down where you put it will be hotter, running the food area at a lower temperature.

Thanks Wally.  Now I'm using the cast iron grid for the food and the chrome plated grate with the probe in the middle.

Still I'm finding my cooks are running a little long.  Example, a 5 lb boneless pork shoulder should reach an internal temperature of 203 F in less than 14 hours I would think.