OK - I am convinced I need to get the BBQ Guru. I believe nsx bill has the ProComm remote, which sounds good to me - I like the idea of being able to keep an eye on things from inside the house. Does anyone have an opinion on the two versions? The cost is a consideration, but not a deal buster for me. Thanks for any advice and/or opinions.
Doc,
I have the competitor model for my grill and it works very well. The Procomm lets you zero in on the temp while the competitor isn't quite as accurate. If I was to buy again I would probally save the pennies and go for the procomm model. Check this link for some pics and reviews of the procomm.
http://www.nakedwhiz.com/wirelessguru.htm
Jeff
www.bbqshopping.com
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
if only my money tree would grow[:(]. i would get the procomm unit!!!!!!!!!!! i planted a dollar bill and watered the hell out of it still wont grow, i guess i dont have a green thumb.
Rhino Doc,
You won't regret getting the Procom4. The Competitor is a fine unit too. It was the one I had initially, and got the Procom4 when they first came out. Man! What a controller. If you want any information on it, including the owner's manual and sample digital displays, private me and I will attach files to a response.
Hey Rob,
Did you get my email? I am looking for someone to spin a disk for me on a lathe. Little job...58mm disk 1/2" approx thick then machined down with shoulder to accept a set screw to secure it to what looks like a 1/4" shaft. It is for an automatic espreso tamper. The thing came with two disks, but both the wrong size for the portafilter for my espresso machine.
Happy Holidays,
Bill
Bill, if it isn't to forward of me, I would be interested in the info you so generously offered in your previous post. I'm getting a pretty good handle on the manual control of things, but would love to be able to set this beastie up to where I could set it and get on with the day and not having myself or the missus having to check every so often, or set it and not have to the missus mess with things...not that its a problem, she just gets so amped up about "Doing something wrong and messing things up."
As well as my bro-in law, wants to play with it as well, but doesn't get a lot of time to monitor things.
I have been looking a bit at the Procom4 and think its the way to go, but wanna strike while the irons hot, and the Missus still thinks I "need"[:D] this accessory.
Yep, one lesson learned, get that stuff while the "new" hobby hasn't become an "obsession" yet and get the toys early, before she can really think about it[:D][:D]
You won't regret it. I am sitting here at the computer smoking stuff for snacks in the BS right now. Due to come out at noon. Chicken Wings, Chicken tenders, meatballs. Want to know the pit temp. Just look to the right, pick up the Procom4 controller, and it tells me everything I need to know. Pit temp, meat temp, length of time to go from alarm I set, and at other end of the house indoors about 150' away. Works through the walls...don't have to worry about line of sight. If I was in the dark, just push the light button and it temporarily lights up the display. It is pricey, but worth it to me.
Bill
<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
Hi there just red this post seems very interesting option for me i even went to the bbq guru home page im interested to buy one very soon but before i need to know something or a couple pls...
1st on the page its says the kit doesnt come with any adaptator and any blower do i need any to go with my obs?
2nd do i need to screw anything to the smoker a seen a pic of something tight next the smoke generator but didnt understood how to do it?
3rd i seen also that i must change my long electric cord that attach the cabinet for an computer cord but only the pre 2007 model would work how do you know the model year?
i think its all for now thx
toker1313
Quote from: toker1313 on March 24, 2008, 05:18:07 PM
Hi there just red this post seems very interesting option for me i even went to the bbq guru home page im interested to buy one very soon but before i need to know something or a couple pls...
1st on the page its says the kit doesnt come with any adaptator and any blower do i need any to go with my obs?
2nd do i need to screw anything to the smoker a seen a pic of something tight next the smoke generator but didnt understood how to do it?
3rd i seen also that i must change my long electric cord that attach the cabinet for an computer cord but only the pre 2007 model would work how do you know the model year?
i think its all for now thx
toker1313
I use the Raptor/Guru competitor. Works great.
(http://i123.photobucket.com/albums/o290/stlthy1/smkjerk1.jpg)
nepas
how did you attached the thing to the wood feeder on the smoke generator?
thats the processor (competitor part) it has a threaded machine screw and washer on the back. the puck feeder tube has a small hole on the end. i just mounted it there.
the silver part on the sg is the raptor part which you need for the Bradley. i secured it with 2 sided tape. run all the probe wires throught the door. no heat loss or smoke loss
nepas
thx man really appreciated the time you took for me last quesstion no fan or adaptor needed to reduce the eat? (like mentionned in the bbq guru home page) it must be for grill only thx again
When you order the Raptor/Guru kit for an electric smoker you don't need any of the adapters or fans. They are for wood and charcoal burning smokers.
Nothing needs to be screwed into the smoker, or permanently attached. If you order the package that has the DigiQ II, you should order the optional magnetic mount. That way you stick the DigiQ II anywhere on the cabinet surface. It won't stick to the feeding tube, because that is made from aluminum.
The Raptor/Guru will work with any year model. If you have the OBS, check the cord that runs from the cabinet to the generator. Look at the male connection end. If the prongs are exposed and it can be plugged into a standard outlet, that is the cord you need and your Bradley is pre-2007. If the male connection end is "hooded" and you cannot plug it into a standard outlet, that is a 2007 model or later. You will need to purchase a computer power cord.
Which Raptor/Guru combination are you planning on purchasing; the Pro Comm4; DigiQ II; or the Pit-minder?
the procom 4 and i just checked and no i can not plug the little cord on the wall outlet but i can easyly find a computer power cord i think thx for you explanations and btw your double smoked bacon explanations were so clear that i already started it thx again habanero!
Wow! The ProCom 4. I would like to get one of those. :)
Good luck with the Montreal Smoked Meat.
Holy crap the Procom 4 is bucks...is it really worth it?
at least, everyone who has it say its worth it.
I don't have one, and I say it's worth it. ;D
Quote from: Habanero Smoker on March 26, 2008, 04:14:03 AM
I don't have one, and I say it's worth it. ;D
Hab, would you e-mail Ann and tell her I need one real bad for R & D. ;D ;)
She seems to think I already have to many widgets as it is. :D
Quote from: iceman on March 26, 2008, 09:27:11 AM
Quote from: Habanero Smoker on March 26, 2008, 04:14:03 AM
I don't have one, and I say it's worth it. ;D
Hab, would you e-mail Ann and tell her I need one real bad for R & D. ;D ;)
She seems to think I already have to many widgets as it is. :D
I'll first have to check the prices of airfares for Alaska to New York. If the airfare is higher than the ProCom4, then I'll email her, because I don't think she would spend more to come here and clobber me then the ProCom4 will cost. On second thought, the prices of both may be close enough that sending the email may put me in jeopardy anyway. ;D
can someone pls explain me how a machine like it works for cold smoke? when no heat at all is aplyed (when smoke gen is detached from the cabinet?) what can he do on these circonstances? Does it work even without heat power at on at leat to tell me how hi or how low is the pit temp? And whats if i dont need to use meat temp only need to check for the pit temp? these probs seems to be working in team of 2 one for meat and one for pit. how can we make it work but only single only for pit temp and to mesurate not more than 80F ?
and whats about cheking 2 pieces of meat at the same time and only 1 pit time ( or if you have absolutely to measure th 2nd pit time eventhough its not on the same rack?) if both racks temp has to be measured are they always on the same temp (cause of they're different distance from the element) and if they're not, whats happends? How does the pit temps is organised on these ciconstances?
Hi Toker;
Some sources say that the ideal cold smoke temperatures are between 70°F to 80°F. If you are one that wants to make sure that the cabinet maintains that temperature range when the ambient temperature is lower below 70°F then this will definitely keep it at the temperature you want. If you detach the generator, you will need to plug the cabinet heating element in.
Without any heat source it will still monitor the cabinet and meat temperatures, but it can not control the heat in the cabinet. If you just want something to just monitor the heat source, and meat temperature you would be better off purchasing the Maverick ET-73, for around $40.00 US dollars.
I'm more familiar with the DigiQ II and Competitor, but I believe this is also true for the ProComm. The probes can work together (Ramp On) or independently of one another (Ramp Off) The ProComm 4 has additional probes, so you can monitor more then one meat. If you want to monitor only the pit, then just use the pit probe.
The ProComm 4 will monitor more then one meat at a time, the DigiQ II/Competitor will only monitor one meat. You can use the meat probes to monitor temperatures in different parts of the cabinet, but only the pit probe will control the heat. When using the meat thermometers to monitor cabinet temperatures, you need to make sure the probe is not resting on the metal rack. You can either rig something up so the probe will hang below the rack, or use a large piece of potato, and push the probe through the potato so the end is protruding at least 1 inch, and then place in on the rack. There are limits in using the meat probe. I believe the meat probes will only measure temperatures up to 210°F, it the heat source goes over that you may encounter an out of range error.
The temperatures on each rack will probably give you different readings. This could be caused by several factors; such as distance from the heat source; how close the probe is to the meat (the pit temperature readings will be cooler the closer you are to the meat surface); how many racks are in the smoker and how much meat is loaded on each rack.
As I mentioned earlier; only the pit probe will control the the cabinet heat. If you use the meat probes for the pit and set it for "Ramp Off", it will only monitor the temperature. If you use the "Ramp On" mode; then the pit and meat probes "work" together; then the temperature will be control the the meat probe.
It early in the morning, so if I haven't answered all your questions please post additional questions. There are several on this board that use either the ProComm4 or Competitor. Between us, someone will be able to provide the answer.
no everything is fine i didnt know about the ramp on and off. Btw habs i know its probably not the right place to ask this but need to know so sorry for the inapropriated place...
When you have a piece of meat or fish with mutiple kinds of wood to smoke it how do you choose the order for starting it ex: cold smoked salmon i have a reciepie that says to use cherry,maple and apple but dont know in witch order smoking them. Really want to try this recepie Thx
Toker
BTW i already have a maverick et73 just wanted to know what the procom or the DigiQ II and Competitor could do more than the maverick to maintain and or monitoring the temp between 65-78 f and how it is working and if i had to put the heat on to make the procom or DigiQ II and Competitoron working at these temp eventhout i usually dont touch the heat button only smoke generator seperated from cabinet but never used a guru before.
Quote from: toker1313 on April 07, 2008, 03:51:24 AM
no everything is fine i didnt know about the ramp on and off. Btw habs i know its probably not the right place to ask this but need to know so sorry for the inapropriated place...
When you have a piece of meat or fish with mutiple kinds of wood to smoke it how do you choose the order for starting it ex: cold smoked salmon i have a reciepie that says to use cherry,maple and apple but dont know in witch order smoking them. Really want to try this recepie Thx
Toker
It's an interesting topic. You should repost and start a thread about this.
I do blend woods, but this question would be an individual preference. If I am doing butts (something that will be shredded) and I'm using apple and pecan, I would use 2 apple, then 1 pecan. If I am smoking a meat the will be sliced, or eaten in parts (such as brisket, ribs, chicken); I start with the wood that has the strongest flavor first, then finish with the wood with a milder flavor. Also I will use more of the mild flavor wood then I use of the stronger. I can't tell you if the order makes a difference or not; but this is how I do it.