That definitely beats tossing it all in the drawer like I do!
That's pretty much what I have done in the past. But when you have to deal with eight probes I really wanted to avoid a "big ball of cables" and poking myself in the eye when trying to untangle them all.
The big test will be to see if I keep it as neat/organized a year from now.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Yeah, I am going to get the same stuff Histrix got. I'm figuring out how to clean up and allocate a couple garage shelves for my BBQ stuff right now :-)
ecowper - I have a single probe per case. I did try to put two probes/cables in each and while it can be done the food probes with that big "knuckle" they each have do make it a bit of a squeeze.
Each of those cases has a mesh pocket on one side and that does make it easier to coil up one cable and slide in it there which holds it together while you coil up the next probe and hold it while you place it and zipper it up.
You can also buy those cases in a round version. They are slightly thicker and might well make it easier to hold two probes in one case. You can see in my photo that I have one of those round one to hold the wire for the wall wart/charger.
I did try and put two probes in the round case and they do fit in there a bit easier.
Histrix, Do these cases have enough room for the Cable and the Probe? Or do you have to leave the Probe Ends outside the case? This looks like the Best System Yet!
From a Backyard Cremator in Fargo ND, Dan
Danjohnston949 I just got the same setup as Histrix. Yeah, the earbud cases don't have enough room for the probe proper. That's okay by me. It worked nicely to manage the cables, etc. The Fireboard team has told me that they are working on a case and cable system and should have one in the spring.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
I wrote the Fireboard guys a note because there was one con I came up with on the Fireboard. They ship it, by default, with the threaded ambient probe. Which the majority of us don't need. My suggestion was to ship with the regular ambient probe and the people who need it threaded will buy the threaded probes. This was meant as a friendly suggestion.
They are now sending me a regular, unthreaded ambient probe. For free. At their suggestion. These guys rock.
Danjohnston949 - just the cables fit in the little cases and that is fine with me. I was just interested in trying to avoid mangling/tangling all the cables. Also with the probes outside of the case it makes it quick/easy to identify the probe type.
My longer term plan is to design a plastic cable and probe holder and print them out on my3D printer. I have a few designs kicking around in my head but haven't actually started anything in my modeling/CAD software yet.
Histrix, between ecowper and Me your On Your Way to Fame, Glory and Unknown Wealth! 👍👍👍👍👍. So far I have tried to find a Source for Fiashing Line Spools, Super 8 Movie Film Spools, Weed Wacker Line Spools and Fishing Leader Storage Systems? Don't forget Maverick and the Others! Dan
Craigar - I've seen those. There is another company that makes something similar and is stackable.
What I am leaning towards is a "card" type that would hold and sheath two probes in something around a 3"x5" shape (maybe a little longer depending on probe lengths). I don't want the sharp probe ends poking out
I couldn't stand it. Read ecowper review and have been following all week. I like my maverick, but the data logging appealed to me (I'm an engineer) as did the waterproof probes and the ability to have more probes in play just made the fireboard too attractive. I ordered one tonight. Philosophical question: does a 2016 purchase that arrives in 2017 count against the 2016 or the 2017 mcs quota?
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
You guys have my MCS on overload, in a good way. "Yes" to "she counts it as a purchase in both years." She has a list with $ totals of my acquisitions. She no column for her own. True story. Hahahaha
Retired high school teacher and principal
Dr ROK - Rider of Kawasaki &/or rock and roll fan
Yoder 640 on Husker themed comp cart
Cookshack Smokette smoker
Antique refrigerator smoker
Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
Rec Tec Mini Portable Tailgater w/ GrillGrates
Plenty of GrillGrates
Uuni wood pellet oven, first generation
Roccbox Pizza Oven
Meater Block
"Go Big Red" Thermopen instant read thermometer
Ultrafast instant read thermometer
CDN quick read thermometer
Maverick ET-732 thermometer
Maverick ET-735 thermometer
Tru-Temp wireless thermometer
Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)
Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!
Retired high school teacher and principal
Dr ROK - Rider of Kawasaki &/or rock and roll fan
Yoder 640 on Husker themed comp cart
Cookshack Smokette smoker
Antique refrigerator smoker
Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
Rec Tec Mini Portable Tailgater w/ GrillGrates
Plenty of GrillGrates
Uuni wood pellet oven, first generation
Roccbox Pizza Oven
Meater Block
"Go Big Red" Thermopen instant read thermometer
Ultrafast instant read thermometer
CDN quick read thermometer
Maverick ET-732 thermometer
Maverick ET-735 thermometer
Tru-Temp wireless thermometer
Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)
Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!
Saw this on FB the other day for those of you looking for an inexpensive storage method. A couple tackle boxes modified as needed. The original poster got them at Academy Sports. About 15 bucks for the two boxes.
Mine arrived today! I won't get a chance to use it until the weekend at the earliest. My boy goes back to Galveston Thursday morning. He bought lamb chops he wants me to BBQ on the Santa Maria before he takes off and it has been raining cats and dogs here. We were both looking forward to trying it out on a tri-tip but for BBQ he's had 2 nights of prime rib-eye steak, 1 night of chicken, leftover chicken soup, BBQ chicken and shrimp jambalaya. My plan first is to simply monitor the temp of the BBQ and cook to my normal time for tri-tip. I want to actually see what it does in comparison to what I think is happening.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Here's an update with both positive and negative notes.
The Fireboard got knocked off my work table when my dog bumped into the table. He's always super excited about me firing up the WSM. It was my own fault for not making sure it was more secure. Anyhow, it fell about 3 feet and hit grass. Not that grass makes much difference right now, since it's been below freezing for weeks and the ground is hard as a rock. Anyhow, the Fireboard died and wouldn't power back up. Ugh.
Shot a note off to the Fireboard guys. They answered within 20 minutes and are UPS'ing a new Fireboard to me with a return label for the old one. They assured me that they have done plenty of shock testing, so this isn't an issue across the whole platform. I suspect that either the battery or the power connector was knocked loosed by the fall.
Negative - My Fireboard is out of commission today while cooking a pork butt for 10 hours.
Positive - Excellent customer service and I am being taken care of.
Fortunately, I have a Maverick ET-732, so I got that up and running and can monitor my cook just fine.
How Many Cooks Have You Monitored with the FireBoard Todate! Sorry about Your Accident! I am Glad FireBoard took the Position They Did For You!
Definately a Good Outfit IMHOP! 👍👍👍👍👍
From a Backyard Cremator in Fargo ND, Dan
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Danjohnston949 I've done 5 cooks now. None of them were very long .... anywhere from 2-4 hours. I was looking forward to today, since it would be a long cook with a big stall, etc. I guess that will have to wait until my next pork butt or brisket. I'll probably cook a brisket for the Super Bowl.
Yep, great outfit. They definitely understand that being engaged with your customers and providing great customer service is crucial for a startup.
fzxdoc I definitely will keep this updated as I do more. Great customer service. I think the FireBoard is a great product that is in it's very early stages of development.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Here's the graph of the multiple meats, multiple grates cook I have going today. One of my biggest reasons to get the Fireboard was to be able to monitor more than 2 probes with a single device. This is awesome, to say the least.
ecowper, You have Got it Nailed Now! The FireBoard is one of the "8th or 9th" Wonders of the World! Incredibly accurate and a nearly instantaneous response!
My only Negative is the Lack of a Factory Probe Storage System!
From a Backyard Cremator in Fargo ND, Dan
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