ThreeDJ16

Cool! -=Jasen=-

Updated the review! Updated the review. -=Jasen=-

Updated the Intial Review. I finally got around to updating the initial review post. -=Jasen=- http://www.komodokamado.com/forum/viewt ... 8916#18916

Back to DigiQ II review / discussion please. You can select the quote function, copy and then paste into a new topic at anytime to start a new thread in the appropriate section. Thanks! -=Jasen=-

Oh yes, that would be so much fun running wire in an older 2 story home from upstairs to outside in my yard. I don't have a Palm or Blackberry, and from what I experienced with the web phone, it would be like pulling teeth. Not to mention factoring those costs (equipment + services), might as well have purchased the Procom. Haven't we been down this road before?? I am sorry, but having a direct connected remote, instant access/readout, no logging in, and not dependant on another service are all big plus marks over the alternative in my book. If you are going to cook while at work or something, then maybe the Stoker might be attractive (unless you often have network outages - hehe). But this is why I wanted a review section, so people have a right to choose which pros or cons they wish to go with. -=Jasen=-

Man, how do you think they crush the grains for brewing? hehe -=Jasen=-

Hahaha, that is too funny. But if you notice mine is clipped to the fan. I know you are short, but do not think that would be staring you in the face! Seriously though, later I found clipping the control to the rotis bracket to be more user friendly as unlike the Procom, you have to mess with buttons on the DigiQ II. Anyway, would love for some hackability in the Procom too. But fact is, it works great and has never needed a firmware upgrade. There are several new features I am suggesting to them in hopes they include them. It is possible they could be software implemented (most of them). Fact is, my wireless is sketchy near my grill and rather not clip a laptop on my belt. Would be nice if Guru did add internet connectivity, but frankly, I only cook while at home for the day and will not be carrying my laptop to the store with me. Love the little belt clip remote which picks up the signal anyway in or around my house. -=Jasen=-

I am hoping for a new Procom version with some new and exciting features. We will see. -=Jasen=-

Oh, now that is cool. So you can use different software than what came with the Stoker? I love the idea of consumer products that are hackable or open source. -=Jasen=-

Speaking of a day late and a dollar short, Whizzy, look a couple of threads down in this same section!! I believe there is a big header saying "Naked Whiz Review of DigiQ II"!! But I created this section for everyone to give feedback on products so we could get different viewpoints. Hopefully it will work out as so far very slow section. -=Jasen=-

Ok, need to take some new pics as I am not at all happy with these (any suggestions JD?). But as far as the knives go, OMG they are super! I thought my vegetables were falling apart at the sight of the edge coming towards them. Without a doubt, these knives are the sharpest from the factory of any I have ever seen. The handle is a little larger on the santoku than others I have used and might be a bit awkward for someone with small hands (not the case here); to me, it gave good control over the blade. The dark pakkawood handles are beautiful and make cleanup easy (rubberized handles or grips tend to get lint from drying or stain/discolor). Blade to handle angle was spot on leaving plenty of room not to hit fingers, yet not having so much angle your arm was at an uncomfortable position (IE, the Atlon's Angle Set). Also the knife has heft for serious cutting, but balanced so it feels light and easy to control. Now for the main reason I purchased this set; the SG2 steel. This is one of the newest of the Japanese super hard exotic steels. Having a Rockwell hardness of 64 verses the VG10 rating of 61. This translates into a knife staying sharp longer. Another added benefit of the SG2 is due to the fact it is a powdered damascus verses the folded damascus. This allows for more uniform mixing of the materials and lessening potential weak areas. I will update over time to mention when I have to sharpen the factory edge. I should mention that any knife will need to be aligned fairly frequently (use a ceramic verses a steel for better alignment of the edge which also lessens the sharpening frequency). Knife alignment is the process of straightening the edge after being bent to one side or the other through normal use (micro bends). You can feel this by dragging the flat part of your finger down from the spine (back of the knife) towards the edge and noting a slight grabbing feeling. Please do not drag your finger along the edge, duh, your gonna get cut (only use a back to front motion). Using the ceramic tool (or the steel, as that is usually all that comes with most block sets), push it back in place till neither side has any grab using the finger test. Lastly, these high carbon content type knives require a little more care. The VG10 or SG2 knives should be hand washed and immediately dried. Don't use them on acidic foods and leave them out without being cleaned. If you do, Bar Keepers Friend should take care of any stains. -=Jasen=- Comparison of the Shun verses the Katana (can really see the blade steel differences). Also the Pakkawood handles on the Shun are way better. Opps, the greens and reds on the blades are reflections from hot sauce bottles.

Well, from the usage so far, I can at least say it is a very nice product for the price point. Very compact, weather resistant and easy to use. It may not offer remote monitoring or control, but you could easily add a Maverick for short range monitoring. The controller was placed in service immediately after starting a small fire and used to bring pit temps up to setpoint. Temps came up at a very reasonable rate and had no overshoot. While the snap feature (automatically snaps to the setpoint when pit temp is within a few degrees to have a steady display) keeps you from seeing exactly how accurate the controller maybe, it held within the snap zone perfectly. This is all that really counts as a few degrees in either direction will not matter. The open lid detect feature seemed very responsive to the lid being open and almost immediately shut down the fan. While I had around 10-11 degrees of overshoot after opening (would have been worse without lid open detect), it was probably due to the 30 seconds of being opening (which should rarely if ever happen under normal cooking). Regardless the temp did return to proper setpoint without an out of control fire. I like the highly visible display on the unit; makes it easy to read from the porch. Though a little disappointed that I see no feature to scroll between pit and meat temps without pushing the button. Probably should add that while new SS sleeved probes are now rated at 700 degree, they still offer no flame protection. So I decided to use my fiberglass over braid sleeving as with my old probes. Would easily recommend the DigiQ II to someone in the market. For all the features and detailed info, see The Naked Whiz's review (link a couple of posts down). -=Jasen=- To access the menu you press and hold the up and down buttons for a few seconds. Also the move through the menu you do the same thing. Use the pit and food temp buttons to power on or off. Initially mounted the controller to the fan, but after realizing you do have to push buttons to change monitoring between pit or food temp, I moved the mount to the KK rotis mount. When I get around to it, I plan to make a better and smaller mount for the device. Or maybe just place it on side tables when I finally get them.

http://www.kershawknives.com/products.p ... y=category Related review in the review section. -=Jasen=-

Re: UMMMM

I think one of the reasons everyone suggests Boston Butts or Shoulders as the first cook is because they are forgiving. Most folks asking about the first cook are new to ceramics and need a good cook meat that will let them experiment with how to set the controls. -=Jasen=-

Moved thread to cooking techniques and out of the recipe section. -=Jasen=-

I would think if you took the above recipe and strained after heating, it would have no problem lasting for a while (even longer in the fridge). Besides, garlic is natures antibiotic. -=Jasen=-

Re: Ground Pork, Basil, Chilies & my Junkie.. Wimp, that looks good. -=Jasen=-

Re: KK is here!!! Yup, they come with the tension released. Dennis also includes the socket to fit the nut too (usually inside the grill). The nut is on the bottom of the spring in the rear. Just remove the hinge cover (if already installed) and tighten a little at the time. Keep testing as you do not want to over tighten. The proper setting is when the lid just does open all the way by itself (you do not want it slamming open). -=Jasen=-

Hey, if he sees it there I guess that is all that counts to him! hehe Actually, it one of Dennis' new stealth models....blends into the background! -=Jasen=-

Re: Next try Pizza is supposed to be round, isn't it? hehe Also, no green stuff on my pizza, just lots of peperoni! -=Jasen=-