I have never tried to use a digital controller when I am using my Joetisserie. I use the dome temp for the grill temp, I just don't think the grill temp is that critical when using the Joetisserie. I have a Meater temp probe that I use for the meat temps and it has an outside temp reading on it also that I also use for the grill vent settings.
I have the Timberline 1300 and I only use the app to monitor the temp of the grill. I have a separate four probe temp monitor that I use for monitoring whatever I am cooking. I could easily do without the WiFi app for the grill and not miss it. Like John says, choose your grill based on the quality of the materials, the mechanical reliability, and reputation of the company, not the app it may have.
Put it on the deals thread and here if you find anything, please.
If you Google Akorn Jr shopping there are two sites with sixty dollar Akorn Jr's and five dollar shipping. I tried to order one with a credit card and it would not go through. I think it wanted a debit card.
Don't let an app make your purchase decision on a pellet grill. I have a Timberline 850 that I cook on frequently. I rarely ever use the friggin' app. I'm tellin ya... the market has convinced everyone that you want and need wifi control and it's just not true. They are preying on your weaknesses and insecurities as a cook and its just sad.
Here's what you need to know:
1. Do you know how to cook whatever piece of meat you are putting on your grill?
YES - you don't need an app to help you with it
NO - read up on it. You can google it. Then you don't need an app to help you with it
2. You are convinced that you need to be able to monitor your temps and change the grill settings while you are at your yoga class or your essential oils house party. When you find yourself thinking "I need to be able to monitor my temp or change while hanging out somewhere else with my BFFs" refer back to #1.
3. If you truly need to be everywhere BUT near your grill or smoker while you are cooking, choose another day to cook. However, If you refer back to #1, you can still probably get it done.
Your (collectively, not just YOU) insecurities are costing you a fortune
Love the results with spatchcocked turkey. I have done one every year for several years now. My brine is a 1/2 cup orange juice, 1/2 cup fine kosher salt, 1/2 cup wild honey, followed by enough apple cider to cover the bird. I add a bundle of Simon and Garfunkel herbs, and some orange slices. I love cooking turkey at 375, but am not big on smoked turkey. Poultry is just such a smoke sponge, it is easy to over smoke and produce a harsh tasting bird, IMO anyway. If I add any smoke at all it is from a handful of fresh rosemary sprigs thrown on the fire about 20 mins prior to pulling my bird. By the way I have also found that cooking a turkey to George Strait classics produces a better tasting bird. Turkeys must like King George.