I would chose the Fireboard if I was to keep something but I would first check with my buddies son first to see if he would want the griddle. He’s cooked on my Blackstone three times and have loved doing it all three times.
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POLL: If you won the Second Prize, what would you choose?
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Founding Member
- Jul 2014
- 6159
- Maple Valley, WA
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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"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
Dang it, I have a Fireboard 2, I have a great set of knives, and not really interested in the PBC …. The Cuisinart would be cool, but couldn’t it have been a Blackstone?
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Club Member
- Dec 2019
- 3549
- Venice, FL
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Napoleon Prestige Pro 500
Yoder YS640S
Anova Sous Vide
Avid Armor AVS 7900
Instapot
2 Cuisinart Food Processors
Black Thermapen One
Gray Thermapen Mk4
Red Thermapen Mk4
Thermoworks Smoke
Fireboard
2 Fireboard Pulse wireless probes
Napoleon AccuProbe Thermometer
2 Thermoworks RT8100
2 11” Brisket slicing knives
3 Chef’s knives
1 deli slicer
Probably the knives because you can never have too many knives. On a different day, it might be the griddle, but my stove has a griddle built in and it has never been used. I don’t need a FB. My Yoder has a FB built in and I have a Smoke as well. I’m just not into the PBC. I think it’s because of HawkerXP yelling about it. 😁😁😁
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Club Member
- Aug 2019
- 1186
- Mooresville, North Carolina
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Currently own:
Weber 22 and 26 Kettle.
Regular gasser with rotisserie.
Custom built horizontal stick burner.
Custom built duel fuel "whole hog" cooker.
​​​Many other tools of the trade.
I would choose the griddle. Have enough good knives and don't know I would really use the PBC (have plenty other options). I don't mind my Grill Eye temp controller and it will handle 8 probes. I would like another griddle to keep in the front yard for neighbor happy hour so I don't need to move the Blackstone.
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Club Member
- Mar 2020
- 5412
- Near Chicago, IL
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Current Portfolio:
Joule
PK300
Meathead’s Large Big Green Egg Loaded (see below)
Old (sold) Loves:
PBC
Weber 22" Premium
Masterbuilt Gravity 560
Akorn Kamado
Thermometers:
Thermopro wired
Thermoworks POP
Combustion Inc
Preferred Charcoal:
Masterbuilt Lump
Favorite Rubs:
Homemade (mainly MMD/Just Like Katz rub)
Other Accessories:
Big Green Egg Slow & Sear
Tandoori Skewers System for BGE
Split ceramic plates BGE
Smoking plate BGE
Mercer brisket slicing knife
Rapala brisket trimming knife
SS BBQ trays
NoCry Cut Resistant Gloves
LEM # 8 Meat Grinder
Lodge 5-Quart Dutch Oven + Skillet
Meat Claws
Grill Rescue Brush
Meat Fridge for dry aging
Favorite Whiskey/Beer:
Anything Peaty or anything from New Holland brewery
Price doesn’t matter here.
I’d pick Fireboard as it could either replace my own or be used as well as the Combustion one.
No need for a standalone griddle and I have plenty of knives.
I also already owned a PBC and while I liked it, I have no desire to get another due to the lack of wheels and shelves. I am not interested in barrel cookers at this stage.
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Charter Member
- Oct 2014
- 10773
- NEPA
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Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
The Cuisinart, because I don’t have a griddle.
Fireboard: nice, if I didn’t have that duplicated 5 times over.
PBC: I wouldn’t use it on a composite deck, but a nice prize.
Ergo knife set: Idk, they look cheap in the photo.
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Club Member
- Jun 2016
- 229
- Long Island, NY
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Outdoor
- 22" Master Touch w/ SnS&DnG/vortex/rotisserie
- 22" WSM w/ cajun bandit door/hinge
- 18" Jumbo Joe
- Fireboard w/ fan
- Thermopen One
- Well equipped kitchen - Vitamix, Kitchen Aid mixer, Anova Sous Vide, etc etc
Probably the Cuisinart. Already have a Fireboard and nice knives as well as a WSM so I don't think the PBC would be worth it.
I do not own a griddle though
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