I bought two of the smoke units was going to buy the fireboard but was out of stock with no resupply time and needed it with in a week. The smoke units are great. Love the data logging of the fire board. Am proubly going to get the upgrade for the smoke when it becomes avalible
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Thunder77 Two Smokes gives you four probes, but you also have to remember which display is which and can you interchange ambient probes with food probes?
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Is there any info for when the waterproof case will be available? Their website says
"The FireBoard device is not waterproof so please use caution in inclement weather.
Weatherproof cases will be available on our online store at fireboard.com"
I don't see anything on the website. I have a covered cooking area so I am not overly concerned but when I compete, it would be a nice plusLast edited by FLBuckeye; April 5, 2017, 05:04 PM.
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Founding Member
- Jul 2014
- 5571
- Maple Valley, WA
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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"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
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Club Member
- Dec 2016
- 408
- Northern Virginia
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- Traeger Texas 075 (circa 2007)
- Weber Genesis Gas Grill (circa 1997)
- Weber Kettle Charcoal Grill
- Anova WiFi Sous Vide
- Tappecue WiFi Temperature Monitoring System
- Thermapen
- Operation BBQ Relief Volunteer
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I came in late on this and WOW you are making my head spin! I was about convinced that I had to buy the Fireboard, but the comments about the Smoke brought me back to reality - I am happy with the Smoke. I don't do huge cooks that require monitoring 6 different things. And I particularly like the remote display. I just set it next to bed for overnight cooks, or the end table if I am watching TV, and glance at it occasionally to see what is going on, without having to grab my phone.
But you guys planted a seed – I just hope I can refrain from the "new gadget urge" long enough to get over it.
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Founding Member
- Jul 2014
- 225
- Archer Lodge, NC
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-Pit Barrel Cooker, Great-Grate and Turkey Hanger
-Weber 22.5" Performer Silver w/ Slow 'n Sear , Rotisserie Attachment, and grill grates
-Fireboard extreme bbq edition
-Maverick ET-732 thermometer,
-thermoworks RT600c Instant read
-thermoworks thermopop
-thermopen
-BBQ Dragon
-Chimney of Insanity
-BBQ Guru Party Q
I've been quite happy with my fireboard. The temperatures are accurate and consistent, the programming is intuitive and easy, and I no longer have to take notes every half hour for all of my cooks, they're ready to browse in the app and on the website. I've even been able to guide my lovely wife to control temperatures on a smoking pastrami while busy from work! That alone is worth the price to me..
The only drawback I can sight is that the higher-quality probes with spring-loaded seals do not fit through the old hole/grommet I had drilled in my weber, but I was happy to enlarge it by 1/16th" and run any extra wires under the lid.
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100%, ecowper. I should have said it's more difficult to feed more than one. The plugs and wires are more robust than those of my old maverick! (Which has since been donated to a friend)
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Flavorsavor, ecowper, The FireBoard, Alexa, iPhone, iPad Combination allows for About as Much Info as I can Absorb on One Smokeâ“. I have to Go Back Over The Storage File and Refreshâ“ 👍👍👍👍👍
From a Backyard Cremator in Fargo ND, Dan
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Club Member
- Feb 2017
- 214
- CT
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I currently have 4 grills 2 gas (Weber spirit 700 and Weber 1000) 2 charcoal (Weber master touch 22 and PK360). I also have a cast iron hibachi and a joule Sous vide. I have multiple probe thermometers , MK4, Smoke, 2 chef alarm, ThermaQ and thermaK and a thermoworks IR with K probe port. for knives I love my Messermeister Olive elite and my TojironDP Gyutou. which I keep razor sharp using my edge-pro. I also have a weather station to keep an eye on good Grilling weather.
is there any kind of fee in using the fire board site for your data. or is it free once you have the unit?
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Originally posted by Amajeff99 View Postis there any kind of fee in using the fire board site for your data. or is it free once you have the unit?
I have no idea if they ever plan to actually institute a monthly usage fee down the road. My guess is that they may be just taking a wait and see approach until they get a handle on just how many hours an average customer uses each month and then decide if they need to recoup some of that expense. Running a cloud service does cost them money so I'd be surprised if they don't eventually decide to charge at least heavy users a nominal fee per month or year.
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I use a music cloud that delivers in high-resolution across the globe. I have over 10K tracks hi-res in my collection, which is a bit more than half a terabyte, mostly ripped from CD's. They charge $90 a year for a terabyte. To me, the backup alone is worth it, never mind the access when traveling. (I already have the collection backed up on two external disks).
So, like anything, it's a tradeoff.
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Founding Member
- Jul 2014
- 5571
- Maple Valley, WA
-
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"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
Yesterday, I cooked 3 slabs of SLC ribs, 2 chickens and 1.5 lbs of halibut ..... the ribs were on the WSM and the rest on the Hasty-Bake. I ran an ambient probe in the WSM during the whole cook. When I fired up the Hasty-Bake, I added an ambient probe and one meat probe in each chicken. You can see exactly when I added the probes, see the hood opens on the Hasty-Bake as I add and turn the halibut, etc. Pretty cool.
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Club Member
- Aug 2017
- 7570
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Primo XL
Weber 26"
Weber 22"
Weber 22"
Weber 18"
Weber Jumbo Joe
Weber Green Smokey Joe (Thanks, Mr. Bones!)
Weber Smokey Joe
Orion Smoker
DigiQ DX2
Slow 'N Sear XL
Arteflame 26.75" Insert
Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
- With Rear Infrared Burner
- With Infrared Sear Burner
- With Rotisserie
Empava 2 Burner Gas Cooktop
Weber Spirit 210
- With Grillgrates
​​​​​​​ - With Rotisserie
Weber Q2200
Blackstone Pizza Oven
Portable propane burners (3)
Propane turkey Fryer
Fire pit grill
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