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Meat-Up in Memphis

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Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

Announcement

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Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
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PBC / FireBoard / Pit Viper Fan - Thoughts and Assistance Needed

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  • Top | #1

    PBC / FireBoard / Pit Viper Fan - Thoughts and Assistance Needed

    Howdy folks! I recently pulled the trigger on a FireBoard and Pit Viper fan setup for my Pit Barrel Cooker, and took it on its maiden voyage this past weekend.

    The FireBoard itself is incredible! Crazy accurate, and I love all the data it provides. I was skeptical that it could be THAT much better than my ThermoWorks Smoke unit, but I’m head over heels in love with the thing.

    Mostly. LOL

    The catch comes in with the performance of the fan driver. As you can see from the pics, the barrel temp fluctuated quite a bit... the beautiful, rock steady chart I normally have seen in other posts here was nowhere to be found. Particularly troubling were the severe drops, in that on a couple of them the FireBoard never did start the Pit Viper fan to correct the falling temp - I had to switch the control from auto to manual and start the fan myself. Kinda defeats the purpose of an automatic controller.

    Now, I have a couple of theories on what could’ve caused this:

    1) Not a picture perfect installation of the XL Dome Adapter I ordered with the fan. I’ll get pics to add to the ones below later tonight, but overall I’m pretty satisfied with the way it finally ended up after numerous “Dang it, try again” attempts. They really, REEEEALLY need to include a drilling template or installation instructions with these adapters, to save monkeys like me from ourselves! LOL

    2) Like a doofus, I forgot to order an ambient temp thermometer to go along with all those gorgeous meat thermometers I bought. Couldn’t wait to play with my new toys, so I used one of the meat thermometers for the ambient temp probe with the thought that “a thermometer is a thermometer is a thermometer”, but maybe that’s not the case? Rectified my mistake, and a proper ambient temp probe will be in place by the time the next cook happens.

    Fan was set to 100% max output, vent ON the fan was open halfway if either of those settings could make a difference.

    I look forward to any theories and guidance the community has to offer, as I am extremely new to the whole thermostatic controller game.

    On the the good news front, the brisket I cooked using the setup, despite the extremely fast cook time, wound up being one of if not THE best brisket I’ve ever produced! 😃 Yay Pit Barrel!!!

    Thanks,

    G
    Attached Files

  • Top | #2
    Just a quick check: do you have the latest firmware? If not, upgrade via the app.

    Comment


    • gdsim1
      gdsim1 commented
      Editing a comment
      Thank you Henrik, I never thought to check. A bit more help? How does one do this?

  • Top | #3
    Originally posted by gdsim1 View Post
    Couldn’t wait to play with my new toys, so I used one of the meat thermometers for the ambient temp probe with the thought that “a thermometer is a thermometer is a thermometer”, but maybe that’s not the case?
    I've noticed my Thermapen gives an accurate reading of the ambient air. I think the main difference is the ambient probe is shorter to take up less room/not get in the way and has a grate clip. Can't speak on the Fireboard directly, though.

    Comment


    • IowaGirl
      IowaGirl commented
      Editing a comment
      And it's not sharp, so less likely to accidentally stab the cook. (Don't ask me how I know this.)

    • gdsim1
      gdsim1 commented
      Editing a comment
      Yes @227gb, I’m with you (and the others who had similar comments) - I don’t think the meat probe was the issue... but had to throw it out there juuuuuust to make sure I wasn’t losing my marbles lol. Thanks for the help.

    • gdsim1
      gdsim1 commented
      Editing a comment
      LOL I’ve got that kind of talent too IowaGirl. 😊 Not saying you stuck yourself, but if you had you wouldn’t be the ONLY one who’s ever done it. 😉
      Last edited by gdsim1; July 28th, 2019, 08:30 AM.

  • Top | #4
    Using a meat probe should have worked as your ambient temp device, so I don't think that's the case.

    Go into your setting and search for the Lid Detection and toggle it on. Below that you can stipulate how many minutes the fan is switched off after the lid is removed. Mine defaulted to something like 5 mins which is ridiculous. I had the same problem as you I kept turning the fan from auto to manual thinking something was wrong with the signal or the unit. I now have it switched to 1 min. That gives you time to spritz or mop or do whatever you have to do, replace the lid and the fan should come on right away.

    I don't own a PBC but do cook on WSMs. I think it's safe to say that both are similar type cookers. You should have all bottom vents closed and only control things via the top vent, which I general have about 1/2 to 3/4 open. The fan and the Fireboard control the rest. I always have rock solid cooks on my WSMs.

    Hopefully someone with that cooker and setup can give you some further advice. Once you get it dialed in, you can go take a nap, its that reliable.
    Last edited by Troutman; July 23rd, 2019, 03:51 PM.

    Comment


    • Top | #5
      Just another thought, looking at your graphs did you use Channel 1 for your meat probe? Fireboard folks told me a long time ago to always use Channel 1 for your ambient temperature probe. Just one of those little things they fail to tell you or write down...whoops. Don't know if that mattered but it might have.

      Comment


      • Polarbear777
        Polarbear777 commented
        Editing a comment
        You can select any probe, but I’ve noticed if you have to reset things, it will default back to #1

    • Top | #6
      Originally posted by Troutman View Post

      Go into your setting and search for the Lid Detection and toggle it on. Below that you can stipulate how many minutes the fan is switched off after the lid is removed. Mine defaulted to something like 5 mins which is ridiculous. I had the same problem as you I kept turning the fan from auto to manual thinking something was wrong with the signal or the unit. I now have it switched to 1 min. That gives you time to spritz or mop or do whatever you have to do, replace the lid and the fan should come on right away.
      I say Turn the lid detection feature completely off for the PBC. It’s pretty tight so with no intake you can lose the fire too far and it won’t compensate well. I’ve even had the fire go out completely before because of that feature.

      When you need to open the lid, just shut off the fan first from the app so you can get in there and turn it back on when you are done. I don’t find myself opening it or even touching it more than maybe 3 times in a 12 hour cook.

      see post #5 and all the discussion in this thread.

      https://pitmaster.amazingribs.com/fo...ibration-tests
      Last edited by Polarbear777; July 23rd, 2019, 05:28 PM.

      Comment


      • Top | #7
        Meat vs ambient probe doesn’t seem to matter. In a pinch I’ve used either for ambient and no problems.

        Comment


        • Top | #8
          I’ve had tighter control by setting the fan to 50% or 75% max before. It seems to not overshoot so much. Since it is less strong and thus, has to run more often/cycle more frequently.
          Last edited by Polarbear777; July 23rd, 2019, 05:27 PM.

          Comment


          • Top | #9
            Originally posted by Troutman View Post
            Using a meat probe should have worked as your ambient temp device, so I don't think that's the case.

            Go into your setting and search for the Lid Detection and toggle it on. Below that you can stipulate how many minutes the fan is switched off after the lid is removed. Mine defaulted to something like 5 mins which is ridiculous. I had the same problem as you I kept turning the fan from auto to manual thinking something was wrong with the signal or the unit. I now have it switched to 1 min. That gives you time to spritz or mop or do whatever you have to do, replace the lid and the fan should come on right away.

            I don't own a PBC but do cook on WSMs. I think it's safe to say that both are similar type cookers. You should have all bottom vents closed and only control things via the top vent, which I general have about 1/2 to 3/4 open. The fan and the Fireboard control the rest. I always have rock solid cooks on my WSMs.

            Hopefully someone with that cooker and setup can give you some further advice. Once you get it dialed in, you can go take a nap, its that reliable.
            Troutman, I think you may very well have hit the nail on the head sir! 😃 Went and checked, and lid detection was defaulted to ON and set at SEVEN MINUTES! Way too long, and playing with my chart in the app I can see that I jumped in to “fix” it manually within that seven minutes every time. So I think what we had here was a default setting that may work great for other cookers (but not so much a PBC or WSM), combined with a nervous nelly first time noob jumping too quick because he didn’t realize it! 👍 Now instead of being nervous about it, I can’t WAIT to fire the barrel up again this weekend! Thanks a ton for your help sir, GREATLY appreciated!!!

            Combining two replies into one, and while on the subject of first time noobs LOL - now that you mention it, the FireBoard did in fact default to Channel 1 as the ambient temp / fan driver channel. My reaction when I realized it? “Oh duh, wrong channel!” - and switched it to Channel 6, which is (as you surmised) where I had the probe I was using for ambient temp plugged in.

            Im sure customer service is great and all but this, THIS kind of great help and info is why I check in with my Pit peeps first! 👍 I suppose this is an appropriate place to shout from the mountaintops how much I LOVE THIS COMMUNITY!!! 😃

            Thanks again for taking the time to help!

            Comment


            • Top | #10
              Polarbear777 - running out of daylight and I’ve got to get to bed, but I wanted to say a quick thank you for weighing in and offering your wisdom as well. 🙏 Your experience and tips are very much appreciated, and I will be sure to check out the post thread you pointed me at tomorrow.

              For now, off to bed... with visions of this weekends cook likely dancing in my head! 😃🙌

              Comment


              • Top | #11
                Tagging fzxdoc & AverageJoe, as they’ve been with me and in my corner since I started this thermo controller journey.

                Getting closer y’all! 😇

                Comment


                • AverageJoe
                  AverageJoe commented
                  Editing a comment
                  Been great seeing all of your information you have added. Looking forward to hearing about the next cook and how well it goes.

              • Top | #12
                Thank you, gdsim1 , for letting us inch up your learning curve with you. This is all great information, specific to the Fireboard driver cable/Pit Viper (medium) fan/XL Grill Dome adapter setup for the PBC.

                Did you end up only using the PBC's hole for the vent to secure your adapter?

                I just knew you'd love that Fireboard with all of its available information. It sure makes a cook easier to follow.

                Looking forward to your upcoming weekend cook.

                Kathryn

                Comment


                • gdsim1
                  gdsim1 commented
                  Editing a comment
                  If my follies help even one person in some way on their own journey - worth it! 👍

                  I did use the PBC’s pre-drilled hole... plus four more. LOL The evil engineer on my shoulder started whispering “We can make it BETTER...” and there were a few muffs involved too. Will explain all that when I toss some pics up this evening - ran out of daylight yesterday. 💁*♂️

              • Top | #13
                Ok, Pit Viper mod pics for fzxdoc and anyone else who cares to see... obviously it didn’t go as smoothly as it could’ve / should’ve. Literally NO instructions or guidance provided with the adapter, so you’re very much on your own on installation. It’s really my only BGC (b*tch gripe and complaint) about the thing.

                As you can see from the pics, I ended up with a fairly decent seal at the end of my stumbling through it - one that I can live with at any rate. I need to shore up the partial “oopsie” hole in the front plate... it isn’t completely open, and I figure some magnetic tape should take care of it.

                What I’m REALLY pleased with is the view from inside the barrel... very little light shining through around the intake hole. All in all, I think with the help I’ve been provided in this post I’m going to be A-OK for the cook this weekend and beyond.

                To be continued... 😊

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                Comment


                • Geocarps
                  Geocarps commented
                  Editing a comment
                  Interesting. BBQ Guru told me to use the XL Grill Dome Adaptor. They even sent a word document, with instructions an a pic. They attached with one screw after bending the adaptor slightly to match the curve of the barrel

                • fzxdoc
                  fzxdoc commented
                  Editing a comment
                  I got the XL Grill Dome Adapter but no Word doc. I'll drop them an email. Thanks, Geocarps.

                  Kathryn

              • Top | #14
                Thanks for those pics!

                Kathryn

                Comment


                • gdsim1
                  gdsim1 commented
                  Editing a comment
                  Most welcome ma’am... now it’s time for you to take the Pit Viper plunge! 😈 Come to the dark side Kathryn... we’ve got homemade sauces and sides! 😂😂😂

                • fzxdoc
                  fzxdoc commented
                  Editing a comment
                  gdsim1 , Heeeere I come!

                  K.

                • gdsim1
                  gdsim1 commented
                  Editing a comment
                  That’s right fzxdoc you adorable little spider... done snared yourself in your own web on this one didn’t ya? 😂😂😂

              • Top | #15
                gdsim1 Thanks for starting the this thread! Very useful, much appreciated. Thanks as well to everyone that replied/contributed! I'm another noob to the thermostatic controller world but in the planning stage. I have the Pit Viper fan but not the Fireboard yet. My question is on powering the Pit Viper fan / Fireboard setup. Is it powered by AC? Anyone use the 4000 mah battery pack available from Fireboard? Is it powerful enough for say a 12 hour cook?

                Comment

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