JCGrill Same idea as the partyQ BUT with 4 thermometers 3 for meet and one for ipe temp. It is easily connected to the internet so it can be monitored anywhere you have a connection. You can also adjust the temp as needed. Bottom vent is closed 100% top just slightly open.
RobertC Its held right on target. When I opened the grill I had some rise and it took a bit to settle back. It never got crazy hot. Always in smoking range.
John "JR"
Minnesota/ United States of America
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I have not. To be honest I haven't even read the book in this thing yet. I should do that at some point. If the fire does go out at least this thing will text you. I
Don't worry Jerod Broussard . It's just the startup. Opening and closing, starting up the coals, meat probe out in open air until the meat goes on, etc. Recording starts the instant the unit is plugged in. I put the meat on at 4:21PM. Starting from there, it's actually cooking.
From here, the fun part is trying not to peek until tomorrow morning. You can see every time I peek at the meat. I'm going to open it in a few minutes (about 4:45) to take a photo. Watch what happens.
I've found it really easy to get the top vent exactly right. Just watch it for a little while, if the temperature is a little above the set point, close the upper vent a little. If the pit is a little below the set temperature, open it slightly wider. Once it's dialed in, it will stay at that temperature until the charcoal is gone.
It's a little before 8:00 AM. 15.5 hours on the cooker. IR temperature sensor says the outside of the KJ is at 138 degrees (everywhere I checked it). Meat temperature 168
Another bump in the chart from opening for the photo. If the temperature stays up a little, I'll leave it there since I need to get it finished. Got a full night of sleep, with the KJ just puffing along at a very steady temperature. No alerts, no warnings, until I opened the dome and got a spike to 240.
BTW, when I opened the unit, the temperature spiked to 240. Since I had the alarm set for a 15 degree variance, it promptly started beeping, and immediately sent me a text message (from the Device ID -> 14722) and told me the pit was out of range, and sent me an image of the graph for the cook so I could see what was happening.
1. Even though I unplugged the unit when I pulled off the meat, it's still sending. Unit is not lit, but temperatures are still recording. I'll have to see how long that lasts.
2. Most things cook in about the time frame I expect. But, when I do a Pork Butt or Picnic, it takes significantly longer than I expect. The FB200 is reading about 25 degrees higher than the dome thermometer. It checks out OK on boiling water (210 - consistent with Phoenix altitude). Hooked up my Thermoworks thermometer and in the same place (left of roast) it reads exactly the same temperature as my FB200. Moved to the right side, and I'll get a significantly lower temperature.
So, the reason the pork butts take so long is that I'm measuring the temp at a hot spot that's formed when a big piece of meat is centered in the cooker. Of course, the butt was really tender according to my Thermapen at about 190 degrees. Went to 203 anyway. Bet this one will be extra yummy. Wrapped and in the faux cambro for an hour, and then time to pull it.
After the application of Bear Claws. When I first pulled it off, my wife said, "its burnt". Then she tasted a "burnt bit" and carefully rationed how much went into each of the 3 packages going to other people. Kept the most for us!
Jim, I apologize for Not Giving You the πππππ before Now! Great Looking Cook! What I really want to know is what address did You Send My Invitation ToΓ’Ββ ππ€π€π€π
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