pitmasterIQ BBQ Temperature Control - Testimonials for Automatic BBQ Temperature Control Systems

Congratulations to Lucky's Q for getting 3rd Runner Up in the American Royal Invitational - the biggest BBQ competition in the world! Justin used the iQue 110 on his Stumps Stretch to acheive precise temperature control for the entire cook!

I purchased a Pitmaster IQ some months ago for my 22.5 WSM and absolutely love it! Later, I purchased a second WSM, so needed another Pitmaster. Unfortunately, this was at the same time you were having component availability issues due to the earthquake in Japan. I had an upcoming BBQ contest, so I panicked and purchased a BBQ Guru (DigiQ II), at a considerably higher cost of course. After using both during numerous cooks and contests, I just wanted you to know how much happier I am with your product. While the Guru has more 'bells and whistles' such as digital display, the ramp feature (which I never use), and a probe for the meat; it under performs the Pitmaster IQ in my opinion. The variable speed fan of the Pitmaster IQ is far superior to the 10 cfm fan suggested by Guru for the WSM. It takes longer to get the cooker to temp, and longer to recover from an open lid condition. Plus, it just doesn't seem to maintain the temp as well as the IQ. I have much more confidence in the Pitmaster IQ, and when I am running only one WSM, I use the one set up for your controller!

I will placing my order for another Pitmaster IQ in the next few days and will probably put the Guru on Craigs List! Hopefully I can recoup some of the expense! My buddy just purchased a WSM, maybe I can pawn the Guru off on him!! LOL

Doug gets the awards for the most iQues owned by an individual and for the cleverest use of a soda bottle ever!

Been using the 6 pitmasters I got from you. I love them. I'll have to send you some pictures in use! Today I had the first problem, and it's small. One of the power supplies stopped working. I switched them around but it doesn't work at all. What can I do about replacing it? I really need all my pits working as I'm doing 350 lbs of meat a week!

Congratulations to Scott Lane and all team members of Team Miss Piggy's of the British BBQ Society for their Reserve Grand Champion at Mayhem in May!!!

Sorry for the delay. Please find attached a picture of Team Miss Piggy's picking up our trophy for Reserve Grand Champions at our recent British BBQ Society event 'Mayhem in May'. Thanks to the help of a very smooth cook with the assistance of our Pitmaster. In 2 weekend time we have been invited to cook a demonstration competition at 'The Big Feastival' in London organised by Jamie Oliver and Adam Perry Lang.

John the pit master is working great, I gave the one as a gift to a buddy with a green egg and I use mine on my UDS. So far awesome results. I cooked in a amateur rib cookoff over memorial day and took 1st out of 39 teams. And yesterday I cooked in my first ever KCBS competition and took 1st in ribs, 8th in chicken, 6th in pork and 18th in brisket. Third over all out of 32 teams!!! I cooked them all on my UDS with the IQUE110 except chicken.

I had at least a dozen people come over to check out the drum with the IQUE110 and I gave them your name and website. Thanks again!!!

Dave Catris

I really am impressed with this unit. On a very cold day, I was able to keep rock solid temps. I cooked ribs for 6 hours at 225. Took them off, bumped up the temp to 375. When up quicker than I would have guessed and did not overshoot. Cooked that for about 15 mins. Then turned the iQUE back down to 225.

I had started with about 2 chimney’s in a Weber kettle. Added a full chimney of half lit charcoal to the side of this. In all, I was able to keep 225 for over ten hours. Would have been longer without the bacon bump in temp.

I have the EZ-smoke conversion for this. Can’t wait to see my cook times with that.

Dave Stamper of the (Old Dave) of the Ribs & Bibs Competition Cooking Team did a review of the iQue 110 on a Char-Broil 500x. Here's a link to it: Automatic Temp Control on the Char-Broil 500X

Your iQue 110 is one of the best accessories that we have purchased for our Big Green Egg. For Christmas dinner we smoked a 22 pound ham. It was an 11 hour smoke and the iQue 110 kept the temperature at a perfect 270 degrees. My hat is off to you. It makes smoking so easy. Well worth the money. I look forward to doing long slow smokes now.

I had to do a follow up on my previous note about using my iQue 110 with my large green egg.

This past week end, I decided to cook a pork butt. The recipes that I found to do this indicated a cooking time of 12 to 18 hours at 225 degrees F.

I got up Saturday morning at 0400 (O dark 30 for the civilians out there) and started getting set up. The butt had already been rubbed with mustard and dry rub and kept refrigerated for 12 hours. I got the lump charcoal fired up in the green egg and then let the iQue 110 bring the temp up to 225. Once there, I added the hickory and apple wood. This was about 0500.

The meat was added. Cooking was indirect using the plate setter. A tray of apple juice was placed on top of the plate setter and below the pork butt. Using a temperature probe, I cooked the pork butt until the internal meat temperature was 175 degrees F. That took about 12 hours.

The iQue 110 was in control the entire time and did an excellent job of maintaining temperature.

I had been told that it was difficult to control a large green egg at 200 degrees F. During a short spell of cooking time, I decided to try this. The temp was moved to 200 degrees and I sat back and watched the iQue 110 start to work. It took a while for the heat mass to cool to 200. The iQue 110 did a great job of controlling to and maintaining set point at 200 degrees F. IT CAN BE DONE!!!!!

The pork butt came out after about 12 hours and was perfect. The meat was tender and had a delicate smoke flavor. The iQue 110 helped make this cooking effort a success.

Thank you so much for sending my 110 so quickly. I have been doing a dry run with it today on my BGE and it is the damndist thing I have ever had! It should be standard with the Egg. Thank you for developing it and I hope you make a fortune on them! I will tell all my friends and I am going to tell the store I deal with here they need to carry them.
I have been running at 225 all day and just turned it up to 350 and it is climbing right up there.
Damndist thing I have ever owned and I hope to never be without IQ 110 or something better that you develop! I have some OCD tendencies and messing with those vents drives me nut. Thank you, Thank you!

John,

I purchased my IQ 110 at the Jack Daniel BBQ Festival this past weekend and have just now found the time to try it out.

Let me say that I am very pleased with the unit and results. I cooked 2 racks of ribs on my large green egg today and used the IQ 110 to control the temp from start to finish.

Using your suggestions, I reached set point (225) within 15 minutes. I then loaded the ribs onto the rack and cooked them using indirect heat. The controller had no trouble maintaining 225 degF in spite of the windy conditions. Even after spritzing the ribs with apple juice and producing a lid off condition on the IQ 110, the unit recovered within 5 minutes and started controlling at set point again.

When all is said and done, after 5.5 hours of cooking, the ribs were exceptional and I believe that the IQ 110 helped make that possible. I look forward to many hours of cooking and using the IQ 110. Thanks for a nice product.