Fireboard 2 VS. Signals Thermometer

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Oh and you can drill more holes in the top and add probes... it just automatically updates them...
 
Puertex said:
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...
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I use a strip of self adhesive magnetic tape on the back of the Fireboard, and place it in a small zip lock bag works great
 
Timmy said:
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.
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Your cooks are huge ! Here I am cooking mostly for 2 except when we have guests maybe once or twice a month...
 
Timmy said:
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.
Click to expand...
What is EVOO?
 
Timmy said:
Hahahaha, I was to embarrassed to ask, so I just googled it a couple months ago!
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I will certainly try this EVO next time... It seems like smoking a chicken involves 1 to 2 hrs of 180 F smoking and then finishing with high temp grilling...I have a Weber Genesis 2 nat gas grill side by side with the Traeger... Maybe I should transfer the chicken to the Weber burning at 400F or just leave it in the Traeger at max temp...
 
Puertex said:
I will certainly try this EVO next time... It seems like smoking a chicken involves 1 to 2 hrs of 180 F smoking and then finishing with high temp grilling...I have a Weber Genesis 2 nat gas grill side by side with the Traeger... Maybe I should transfer the chicken to the Weber burning at 400F or just leave it in the Traeger at max temp...
Click to expand...
I dont cook much over 300f, BUT I also dont care if it has crispy skin on a whole bird.
 
Puertex said:
Hello to everyone, I am new to the forum and would appreciate you advise.
I am looking to purchase a thermometer and I am torn between the Signals and the Fireboard.
I like the Fireboard 2 but the screen is not as informative and does not have as many options as the Signals.
Also, by reading through various posts, it seems the Fireboard CS can be unresponsive needing intervention by the heavyweights.
It seems like if you wanted to cook without using the Wifi, the Signals is a better option.
Also, the Signals has a 2 year warranty and an additional probe. This needs to be considered in the apples to apples comparison.
The Signals is a tad more expensive and the battery and power charging is not the best. It is not a standard USB.
It seems the battery lasts half as long and it takes twice as long to charge when compared with the Fireboard 2.
Also, the Signals seems to have better stability and weather resistance.
Do these companies have sales from time to time?
Your opinions will be appreciated.
Thanks,
Puertex
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But the Meater Block. Work great. Love mine.
 
I use the Meater Block and have never been disappointed. Works with your wireless network and sets up really easy. You can monitor your cook from your phone or tablet.
 
Switz said:
Thermoworks has the Signals on sale with 25% off today, 13 Apri
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Puertex said:
I believe I have to set up an account to open this link.
I will tomorrow.
I just ordered the FB2 !
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I think you did a great job documenting the cooks...
Here is some of the reasons why...
You labeled the probe meats and had the outside ambient temp as a reference...
My 10 cents...
Puertex
 
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