I plan to install one of the FireBoard Thermistor Smoker Probes (link) on my PBC. Where on the barrel do you think would be the best location to permanently install it? Perhaps midway down where the briskets hang, or maybe up by the grill grate? I guess I could even install a couple of them in different locations since I have plenty of plugs available on the FireBoard. TIA for your suggestions.
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Since temps vary in the PBC I'd put a couple. But since the PBC has minimal adjustments, I myself don't worry that much. I wrap a Thermoworks probe around the rebar and let it hang in the middle.
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I forgot to mention..
PBC, PBC, PBC!
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I plan on putting a Pit Viper fan on my PBC and controlling it with my FireBoard. I will input a temp into the FireBoard that I want to maintain during the cook so I was looking for the best place to locate a temp probe(s).Originally posted by HawkerXP View PostSince temps vary in the PBC I'd put a couple. But since the PBC has minimal adjustments, I myself don't worry that much. I wrap a Thermoworks probe around the rebar and let it hang in the middle.Comment
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If I were to do this, I'd vote for grate level.....under the assumption you probably are grating things more often than hanging them.Comment
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I mainly cook brisket so I start off hanging them and then end up wrapping them and putting 'em on the grate - so both ways during a cook. That's why I was thinking of installing a probe about midway down when the brisket is hanging, and then another one at the grate level. I usually try to maintain a 225° to 250° temp range throughout the cook so having two probes might work best. I would select the lower probe to control the fan while the meat is hanging and then designate the upper probe once the brisket goes on the grate. Plus, I've never been able to "dial in" an exact temp during a cook - it's always been a range that I have to tweak throughout the cook.Originally posted by Michael_in_TX View Post
Right now I place two temp probes in the PBC at different levels but they are never consistently located due to having to run the wires around the rebars and drop them down. Depending upon how the wires are coiled or twisted, along with the variable of how something is hanging on the rebar, there is no way to get a consistent placement of the barrel probes. I've never had an issue though and my cooks have always turned out good. In fact, I've found that it's pretty hard to mess up a cook in a PBC.
Since I'm going to go with a fan though I'd like to be able to dial things in for more consistent results. Also, I do know that by monitoring the temp of the two probes the temp does vary in the barrel at different locations during the cook. By permanently installing the probes it should provide me with a consistent ability to monitor the temps to control the fan. It all sounds good in theory so now the test will be to see how it works out in reality.Comment
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I thought about this a bit. I know that the PBC is a very dynamic cooking environment, with significantly changing heat currents. If you put two probes at the same level (in an effort to get "both halves" of the PBC), they'll probably be quite different temperatures and may drive you crazy.
If you did one at the grate level and one lower down, then generally the lower one would always be hotter than the higher one. For each's cross-section, they would be +/- 10-15 degrees of the median temperature of that cross-section.
That might give you the best overall picture of what the PBC is doing at that moment.
For doing a brisket on a PBC, I can definitely see the allure of using a fan.....and if you're permanently mounting the fan, having permanent probes is the next logical step. I never do anything longer than a pork butt on my PBC, so I haven't made the mental leap to controllers yet.
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That's what I'm thinking - the lower probe would be the Control Channel for the Fireboard while the meat is hanging, and then I would make the upper probe the Control Channel when the meat moves up to the grate. I can monitor both probe temps during a cook to see what the difference is, but you can (and should) only have one probe controlling the fan. I ordered the probes from Fireboard today so I should be able to get them installed by the end of the week. I have a Drive cable and a Pit Viper fan ordered that should also be here this week. However, it might take a while for me to get a fan adapter. Both PitmasterIQ and BBQ Guru are out of stock on their PBC adapters. Once they get one in I will order it so I can hook up the fan - hopefully, soon.Originally posted by Michael_in_TX View PostI thought about this a bit. I know that the PBC is a very dynamic cooking environment, with significantly changing heat currents. If you put two probes at the same level (in an effort to get "both halves" of the PBC), they'll probably be quite different temperatures and may drive you crazy.
If you did one at the grate level and one lower down, then generally the lower one would always be hotter than the higher one. For each's cross-section, they would be +/- 10-15 degrees of the median temperature of that cross-section.
That might give you the best overall picture of what the PBC is doing at that moment.
For doing a brisket on a PBC, I can definitely see the allure of using a fan.....and if you're permanently mounting the fan, having permanent probes is the next logical step. I never do anything longer than a pork butt on my PBC, so I haven't made the mental leap to controllers yet.Comment
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fzxdoc commented
Today, 06:45 AM
BTW, I checked and the Inner Diameter of the XL Grill Dome Adapter once sold by BBQ Guru for use with the Pit Viper fan for the PBC is just a skosh over 1 1/8 inch, in case you want to compare with that other adapter you were looking at.
K.
The folks at PitmasterIQ replied back that a 1" hose (or fan outlet) will fit on their adapter. Would your Pit Viper (or Pit Bull) fan fit on that okay?Comment
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