Owners got the email, but it's significant enough to share IMO.
FB finally has a predictive function on the app at least. I'll mess with it at some point in the near future, and will have to see if the website version has the same option or not.
Yeah I don't know about that. Not sure how well that will work for long cooks of large hunks of meat that hit the stall. The stall is always unpredictable in terms of when it hits and for how long it lasts. What if you like to wrap or prefer to power through without wrapping? I suppose you can adjust the predictive data range, but then that should screw with the accuracy.
SnS Kettle
Napoleon 500 Pro gasser grill
Weber Slate 30” griddle
Gozney Arc XL pizza oven
Instant Pot Duo Crisper 8 qt
Cuisinart food processor
Kitchenaid Stand Mixer
Breville Smart toaster oven
Anova Sous vide (Pro version and Standard Version)
Cabella 15” Vacuum Sealer
Combustion Inc Wireless Probes (Gen2 upgrades)
Fireboard v2
Fireboard Spark
Fireboard Pulse (3) probes and S1G antenna
ThermoWorks RFX gateway and 2 RFX meat probes
Thermoworks IR gun
Thermoworks MK4
Thermoworks Zero
Thermoworks Signals
7 Shun knives (paring to 12" slicer)
Misen Chef's knife
Dalstrong Phantom Series Boning Knife
8-9 other knives (enough to get an eye roll from wife!)
2 Mandolins, 1 veggie spiralizer
Work Sharp E5 sharpener
Chef's Choice sharpener
Hone Rolling Sharpener
I agree with Rod on the predictive part. This update also has a Session Compare feature. Assuming similar meats, cuts, size and cooking method, the compare could "intuit" how the current session will go - But, I assume we all do that given the previous session's results. What seems more interesting is the possible link to a future upgrade having wireless probe. Linking that to this update, it would seem to be a competitive move to match Combustion Inc's "upcoming" offering. Time will tell.
I’m going to guess with the cloud they have and all of the cooks that are there that it will be fairly accurate with some info about the size of what you’re cooking.
that's my thought as well, and if the prediction stays within a 30-60 min window it's helpful without becoming an absolute crutch that could put you in a bind.
The linear prediction would only be useful in cooks without stalls or grill temperature changes during the cook. The S curve prediction, which is probably based on a rolling average or algebraic formula, would eventually work as it gathered temp data from the stall or temp changes. There are far too many variables and unknowns during a cook for this to work as a tool for when to ring the dinner bell. I do like the fact that the S curve has a margin of error (upper/lower predictive limit) built in.
I need to watch this again, I’m doing 3 racks of spares tomorrow. Could be fun to see it[s predictions vs. mine. My guess is it will be close. So far FireBoard seems very legit in their products and technology.
Implementation of this type of cooking technology is escalating all around us and it's just the beginning. Testing and reviewing the indoor June Smart Oven made a believer of me: https://amazingribs.com/ratings-revi...-oven-premium/
Although I'm a big fan of Fireboard, June's system has an enormous advantage over their nascent predictive technology. June has total control over the actual cooking device, plus a built in camera to visually monitor foods.
So I'm currently playing with this, there's some things I like and some I don't but going to finish my cook before I post my thoughts. The biggest bummer is it only works in the app, I get it, but I interface with my FB more than 50% of the time on my PC vs my phone.
Ok, so I didn't play fair and I also need more time with this. But once I figured it out, it's got potential.
I did beef ribs, while they ended up needing to go to 208 I set the target temp at 205. There's also the curve and the straight line. The straight line gives you a more specific time but you have to select the range. Towards the end of the cook the straight line was actually accurate within 2 minutes when I kept the range wide for the whole cook. I also adjust temps during this cook so not really fair.
I very much prefer the straight line of the curve, seems more accurate since you can slide the compute range around.
I do wish it had a protein type. I suspect they add that in the future? I think it will be really close on very long cooks like brisket or pork butt.
Biggest gripe is you have to go to a separate window to do the analyze. Id like to toggle it on and off while using live view.
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