I have the Fireboard with the magnetic base, if it looks like rain or a heavy dew is possible. I stick the unit under the shelf to keep it dry.
Fireboard 2 VS. Signals Thermometer
- Thread starter Puertex
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magoo40
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small zip lock bag works for me
Puertex
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Thanks to everyone for all the great feedback !
Here is the link to the screen shot I posted earlier. This is on the Fireboard. io cloud.
Wed Dec 30 Session https://share.fireboard.io/168F78
If this was current cook, you could monitor it live.
Wed Dec 30 Session https://share.fireboard.io/168F78
If this was current cook, you could monitor it live.
Here is a link to one of the last cooks I did. It has more data and pics.
Brisket,Ribs,Pork steak Sat Feb 27 Session https://share.fireboard.io/F8B499
I'm trying to get better at documentation of cooks.
Brisket,Ribs,Pork steak Sat Feb 27 Session https://share.fireboard.io/F8B499
I'm trying to get better at documentation of cooks.
Puertex
Active member
I believe I have to set up an account to open this link.
I will tomorrow.
I just ordered the FB2 !
I dont believe you have to open an account beings that I shared it.
I also dont believe that you will be disappointed with the Fireboard2 purchase!
John S.
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I put 1 inch Velcro on the back of the FB and the other half under the shelf on the front of the hopper, keeps the FB dry....
Puertex
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I tried the link and I get a red page but I dont see any cooking data...
Puertex
Active member
This is a great idea ! I am also considering cutting me a piece of scrap wood at a 45 deg angle with the dimensions of the FB2... If I do it I will post the results... But...The Velcro idea is very good too... Maybe combine the wood and the Velcro Idea...
Hmm that's strange. I might be wrong. When you get your Fireboard setup try it again and let us know if it is veiwable.
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I love the magnetic base as well.
Puertex
Active member
Timmy, I used a different browser and it worked. Dude, you've been grilling some good stuff !
Do you have a whole chicken cook that you can share?
I like it that when you hover the cursor over the idividual temperature line, it tell you what meat the curve pertains to.
This is pretty cool !
Thanks for sharing !
I really don't have a set chicken cook, I'm still workin on one everyone likes.
Last chicken I did I rubbed with EVOO on top and under skin, I used Traeger veggie rub under and on top of skin. I started it about 2pm during a big cook I believe temp was around 205 to 225f to start. As everything else was finishing I kept raising pit temp about 15 degrees per hour until about 5 to 5:30 pm. Chicken finished around 190f and was really juicy and fall off the bone. I had to use a big spatula to get it off the grill. I think I had a smoke tube going and this would be more Roasted than smoked.
Traeger Photos
Traeger Photos
