Pitmaster IQ, poor man's pellet grill

Discussion in 'The Cooking Channel' started by lowcountry, Aug 4, 2019.

  1. lowcountry

    lowcountry Member

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    Seeing and reading about how easy it was smoke with a pellet grill was making me jealous. I struggle with a weber kettle keeping temperatures right (mainly getting low), right amount of charcoal, and having to check it. I didn't want to spend a bunch of money on another grill that takes up space. Plus I love to be able to sear with hot charcoal. I decided to order a pitmaster IQ for $140 which controls temperature with a variable speed fan. It held 250 for two hours without touching a thing. I lit a bit of old charcoal with some new, added it to an unlit pile, and it was at temperature in 10 minutes. Towards the end of cooking, I raised to temperature another 50 degrees. It only took 8 minutes to get there. So with my 60 Craigslist weber and 140 pitmaster IQ, I am in it for $200.

    I drilled a hole to attach the manifold. When not smoking, I will plug the hole with foil. The hole placement does not interfere with the ash collectors.
    IMG_20190804_161903.jpg

    The pitmaster iq is hooked up.
    IMG_20190804_164104.jpg

    Added lit charcoal to unlit charcoal and wood chunks. I used way to much wood this go around, wings were to smokey. The hole for the air is underneath the foil.
    IMG_20190804_163755.jpg

    Letting the pitmaster do its thing. Had a good rainstorm come through and didn't have to worry about adjusting anything with the humidity or temperature change.

    IMG_20190804_171200.jpg

    Almost done.
    IMG_20190804_180020.jpg
     
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  2. CZfool68

    CZfool68 Int'l Man of Mystery Charter Member Supporting Member

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    Those are looking pretty good. Where there is a will there is way.
     
  3. Carolinatlc

    Carolinatlc Member Charter Member Supporting Member

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    I have the same temp control I use for my kamado and love it. I can get around a 12-14 hour smoke on a single load of charcoal use the ring of fire method.
     
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  4. Love2shoot

    Love2shoot Stay Gray

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    Ive been using one of these for about 5 years now on my weber smokey mountain and love it. It holds within a degree or two and i can do a 225 cook for 14 hours starting with a full bottom. The only thing i will say is if your goal is 225, set it at 150 and wait for it to overshoot 150 a bit. Then do 225. If you just set it at 225 to start it will blow the fan to light too much coal and overshoot to 250 or higher, other than that its solid.
     
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  5. Geezer

    Geezer Mama Tried Staff Member Benefactor Charter Life Member

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    Those are some good looking wings.
     
  6. ncm4

    ncm4 New Member

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    Pit masters are awesome. Tip on the wood - the smaller and leaner the meat being smoked, the less wood you want to use. I only use three chunks the size of those two you have in the middle 3rd picture for a 14lb butt. With the leaner stuff and smaller items, less is more. Wings look great. If you like grill toys for Weber (and I own 3 of them!) check out the vortex. Also check out the slow and sear. I almost never remove my slow and sear.
     
    Last edited: Aug 9, 2019