It's been a while since I posted anything, but figured this one was worth posting as it took me a while to do the research and implement.
I'll start by saying that I absolutely agree with Noah that the PBC is pretty "set and forget" once you get to know your own situation. If you don't measure temperatures at all but have a consistent lighting method, etc., you will get excellent results.
Nonetheless, when I found myself needing to buy a new thermometer due to my Maverick dying, the Fireboard was intriguing enough that I took the plunge. Primarily, I was interested in the awesome graphs, but as I learned more about it, I also learned that it was an excellent "guru" in that it could control a fan using a feedback loop (with separate purchase of the accessory cable). All I needed was a fan and an adapter.
This took a little research, but ultimately determined that an "XL Grill Dome Adapter" would cover the inlet hole on the PBC:
I then added a Pit Bull Fan (which is their "large" fan):
https://www.bbqguru.com/storenav?Cat...2&ProductId=54
Installing the adapter was not too hard. I used the screw from the swing lid of the PBC for the top fixture point. You will need to drill a hole in the adapter plate, too. I found it easiest to start a little smaller and then gradually increase the size with two or three more larger bits. I initially tried a run with just this one screw in place, but the fan was too "heavy", and the adapter plate would swing in a little at the bottom, allowing air to enter other than via the fan (which is death to a feedback system). So, before my second run, I added two more screws in the bottom, first by drilling a hole in the PBC, then marking the plate with a sharpie, removing the plate, and drilling the holes. (I think it would be difficult to drill while still in the PBC, but I do not claim to be an expert at this kind of stuff). You will also notice, in the attached photos, that I "missed" on one of my holes (I drilled it in the PBC too wide for the plate and missed it entirely, so I needed to drill another one closer in). In order to plug the hole, I just put another nut/bolt in it, so it really was no big deal.
My first run with the new, much more air-tight system was last Sunday. I did a pork butt. I did my usual lighting method (lighter fluid, but only let it go for 10 minutes before hanging meat, covering, and turning on the Fireboard controller). I set it to 270F.
You can see a graph courtesy of the Fireboard app . Four metrics are graphed: pit temperature, meat temperature, set point, and fan speed. The pit temperature took about 90 minutes to totally zone in on the set point, but after that, it held ridiculously close to it for the duration (which was 12 hours after starting the cook, and even this would have been longer, but I let the Fireboard run out of power accidentally). After literally doing nothing to tend to the PBC for hours, I took the lid off and wrapped the butt around 12:30pm (you can see the dip in PBC temp and also the "meat" temp, while the temp probe was waiting to be reinserted to the wrapped butt). I then took the butt off at 2:30pm and let the coals run on their own.
My thoughts after my "first" run":
1) This can really make the PBC even easier. No more "cracking the lid" every now and then to bring the temperature up a little.
2) The Fireboard isn't "digital" with the fan, but turns it on for varying percentages. It generally ran very low percentages, and never >40%.
3) Because the fan ran at lower speeds, I imagine one could get away with a smaller fan than the Pit Bull, which is a larger fan.
4) On the other hand, I haven't tried chicken or something else that I would want at higher temps, so more to follow.
5) This control makes me think that I'll be able to use smaller amounts of charcoal on cooks I know will be "shorter", such as ribs, and still keep my temperature.
I hope that someone finds this information helpful. Again, not meant in any way to be a slight on the PBC. I did this simply because I could and I love data and control.
I'll start by saying that I absolutely agree with Noah that the PBC is pretty "set and forget" once you get to know your own situation. If you don't measure temperatures at all but have a consistent lighting method, etc., you will get excellent results.
Nonetheless, when I found myself needing to buy a new thermometer due to my Maverick dying, the Fireboard was intriguing enough that I took the plunge. Primarily, I was interested in the awesome graphs, but as I learned more about it, I also learned that it was an excellent "guru" in that it could control a fan using a feedback loop (with separate purchase of the accessory cable). All I needed was a fan and an adapter.
This took a little research, but ultimately determined that an "XL Grill Dome Adapter" would cover the inlet hole on the PBC:
I then added a Pit Bull Fan (which is their "large" fan):
https://www.bbqguru.com/storenav?Cat...2&ProductId=54
Installing the adapter was not too hard. I used the screw from the swing lid of the PBC for the top fixture point. You will need to drill a hole in the adapter plate, too. I found it easiest to start a little smaller and then gradually increase the size with two or three more larger bits. I initially tried a run with just this one screw in place, but the fan was too "heavy", and the adapter plate would swing in a little at the bottom, allowing air to enter other than via the fan (which is death to a feedback system). So, before my second run, I added two more screws in the bottom, first by drilling a hole in the PBC, then marking the plate with a sharpie, removing the plate, and drilling the holes. (I think it would be difficult to drill while still in the PBC, but I do not claim to be an expert at this kind of stuff). You will also notice, in the attached photos, that I "missed" on one of my holes (I drilled it in the PBC too wide for the plate and missed it entirely, so I needed to drill another one closer in). In order to plug the hole, I just put another nut/bolt in it, so it really was no big deal.
My first run with the new, much more air-tight system was last Sunday. I did a pork butt. I did my usual lighting method (lighter fluid, but only let it go for 10 minutes before hanging meat, covering, and turning on the Fireboard controller). I set it to 270F.
You can see a graph courtesy of the Fireboard app . Four metrics are graphed: pit temperature, meat temperature, set point, and fan speed. The pit temperature took about 90 minutes to totally zone in on the set point, but after that, it held ridiculously close to it for the duration (which was 12 hours after starting the cook, and even this would have been longer, but I let the Fireboard run out of power accidentally). After literally doing nothing to tend to the PBC for hours, I took the lid off and wrapped the butt around 12:30pm (you can see the dip in PBC temp and also the "meat" temp, while the temp probe was waiting to be reinserted to the wrapped butt). I then took the butt off at 2:30pm and let the coals run on their own.
My thoughts after my "first" run":
1) This can really make the PBC even easier. No more "cracking the lid" every now and then to bring the temperature up a little.
2) The Fireboard isn't "digital" with the fan, but turns it on for varying percentages. It generally ran very low percentages, and never >40%.
3) Because the fan ran at lower speeds, I imagine one could get away with a smaller fan than the Pit Bull, which is a larger fan.
4) On the other hand, I haven't tried chicken or something else that I would want at higher temps, so more to follow.
5) This control makes me think that I'll be able to use smaller amounts of charcoal on cooks I know will be "shorter", such as ribs, and still keep my temperature.
I hope that someone finds this information helpful. Again, not meant in any way to be a slight on the PBC. I did this simply because I could and I love data and control.
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