Stlsportster
Babbling Farker
My Maverick receiver finally died about a month ago. Looked hard at the Smoke, decided I wanted the option for more than 2 probes and pulled the trigger on the Signals. In the first 24 hours I ran into issues with being able to save sessions and export data. Thermoworks tried a few things and then reported it as a software bug. So I returned the unit and bought the Fireboard.
The Fireboard is a clear winner. It was easy to set up, its easy to use, the app works flawlessly. The website has great functionality, and the remote WiFi monitoring works great.
Have run it thru a few tests on the kitchen table and today gave it a go on the PBC.
Some CAB chuck I picked up for $3.49/lb a few weeks ago. Seasoned with SM Peppered Cow and in the PBC with mesquite.
Here’s the 3.5 hour graph on the cook.
The PBC is a rock solid cooker. As you can see I didn’t touch the lid for the first 2 hours. It ran 270ish +-5 degrees for 2 hours. Then I pulled the lid to take this pic.
Then the PBC temp started trailing down, which sometimes happens with wind changes or as the charcoal burns down. So I pulled one rebar and the temp shot back up.
Pulled it off after 3.5 hours and into a foiled pan with a mixture of bbq sauce, hot sauce, and some black cherry soda.
Into the oven. I’ll post pics as we go.
Love the Fireboard.
The Fireboard is a clear winner. It was easy to set up, its easy to use, the app works flawlessly. The website has great functionality, and the remote WiFi monitoring works great.
Have run it thru a few tests on the kitchen table and today gave it a go on the PBC.
Some CAB chuck I picked up for $3.49/lb a few weeks ago. Seasoned with SM Peppered Cow and in the PBC with mesquite.
Here’s the 3.5 hour graph on the cook.
The PBC is a rock solid cooker. As you can see I didn’t touch the lid for the first 2 hours. It ran 270ish +-5 degrees for 2 hours. Then I pulled the lid to take this pic.
Then the PBC temp started trailing down, which sometimes happens with wind changes or as the charcoal burns down. So I pulled one rebar and the temp shot back up.
Pulled it off after 3.5 hours and into a foiled pan with a mixture of bbq sauce, hot sauce, and some black cherry soda.
Into the oven. I’ll post pics as we go.
Love the Fireboard.
