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Temperature controllers


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I have a DigiQ that I am happy with. I typical use it when doing pork shoulder for pull pork. It gives me piece of mind. The ribs that I made last week using 3-2-1 at 200F I only contolled manually and I am happy that had no trouble keeping at 200 for 6 hours manually.

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I have 2 Pitmaster IQ-120 units for a couple years, they work rather well.  Two probes, one for Pit temperature and the second for meat temperature.  You can have the pitmaster raise/lower the temperature automatically when the meat temperature hits a user defined point.  Runs on 12 volts, so it can run off a battery or a wall adapter. 

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I use a Auber instruments controller have had no issus with it. Trying to finish working the bugs out of a Heatermeter controller that my Son and I built, works great except I'm trying to sort some wi-fi issues with it out.

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Thanks for the replies folks. I'm leaning towards a pitmaster iq120. Has anyone had any issues with them? Do they slow down airflow at the required temperature or do they slow down as the bbq approaches the desired temperature?

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I just ran my Kamado Joe BigJOE for 26 straight hours at 228*F and the pit temp never moved using no controllers. If you have a good command of your Kamado you should not need any controllers. I have two controllers stuck out in the garage somewhere that I haven't even looked at in a couple years.

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