I’ll get it. Already decided to ditch the cybercue and go with fireboard, just for the app control. And the fact the fireboard has a battery backup. I can plug a USB battery in, connect the fireboard to that, and if the power goes out no biggie. Just keep sleeping. Deal with it later.
My current Fireboard I don’t even bother plugging into house power. I charge it off an external battery. When the external battery runs down, I recharge that. Works like a champ.
If their regular Thin pro probes go to 570F what’s the advantage of the thermocouple probes? Do they really go significantly higher? I see several at 660F.
Last edited by Polarbear777; May 22, 2020, 09:01 PM.
If you're going to be searing something at 660 degrees then I don't really see the need for a thermometer that has remote capabilities. It isn't like you're not going to be closely monitoring the sear. A $30 infrared thermometer would be a better choice here. Still don't see the need for the thermocouple model.
I love my current Fireboard and the company itself. But having been an early adopter of technology for many years I have finally learned to wait until at least version X.3 to purchase anything. Same goes with any software updates. Let others deal with all the little, and major issues, that seem to crop up with anything new and shiny.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
So what does and when did "Need" really have anything to do with acquisitions in Neverland?
I think I’m going to use my Billows for the first time tomorrow (which I bought the first second it was available, I finally opened the box last week) before I buy this new version on Monday.
Welcome to our Hot Deals + New Releases! We aim to give the lowest prices all year round. Thanks for shopping with us! Make sure to join our email list below to receive updates each week.
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 will have to try that on mine.
Let's see....Shelby Mustang GT500 is way cheaper than the Ferrari 812superfast!
Can I sleep on your couch tonight? really!
I’ve been holding on to my Maverick 732 I got a few years back and drooling over the fancier thermometer setups. This might what finally pushes me over the edge to a more advanced setup.
fzxdoc It’s a GREAT problem to have! Honestly I’d probably pick it anyways. I haven’t pulled the trigger on the FBX2D yet though. I’ll most likely wait until my current thermometer dies
I spent yesterday cooking two briskets, 2 racks of beef ribs and 2 racks of pork ribs, all monitored with a Fireboard 1.0 w/ 6 probes. That's when I realized what Fireboard 3.0 needs to be: Wireless probes to avoid all the tangled wires from the wired probes. Imagine if we could just attach a wireless probe into each item!
I would hope they wouldn’t have many bugs...I would think it’s more of an upgrade to the current line. Plus they have a pretty good reputation to uphold??
Comment