What's cooking today? 🔥 Pics are necessary!

[Slimpicker]

The ambient probe on it gives a good indication as to what temp the surface of the protein is seeing. The temperature is definitely affected by whatever you are are cooking (within the 1"-2" range)

This would obviously be affected by whether it's inserted in the top or in the side of a large meat

I have gotten away from monitoring my pit temp mostly on short and high temp cooks. YES, I'd love it for longer lower temps for sure.

A Question I'm not sure has been answered yet... (or I missed it), will everything hooked up to a fireboard show up all at once? Can I have the Pulse, Spark, and FB2 all running and being recorded?

 

[Slimpicker]

Another Wife FAV 2lb Turkey meatloaf... she won't get tired of them. I make turkey burgers for 2 leftovers.

 

[RustyJake]

A Question I'm not sure has been answered yet... (or I missed it), will everything hooked up to a fireboard show up all at once? Can I have the Pulse, Spark, and FB2 all running and being recorded?

Yes, it shows up on the app as well as on the FireBoard screen itself. So, yes, everything will show. But you are limited to the 6 open slots on the screen on the FB. The app will handle more than the six so you can add what you want and it will record them. There might be a connection limit to the app, I haven't seen it or heard about it yet

 

[Slimpicker]

But you are limited to the 6 open slots on the screen on the FB.

i would never go over that anyway... I'm not Timmy!!!

 

[jayjordan]

Just put a boneless, skinless whole turkey breast on at 225 w/super smoke. Going to bump the temp up after an hour or so of good smoke to finish to 160. The Meater Pro showing internal temp 4-5 degrees cooler than the Traeger probe. Put both in to get some idea of how close they are to reading same temp.

 

[Timmy]

Easter dinner, smoked tritip, spatchcock turkey breast, bbq beans, mac n cheese, and green beans with mushrooms,ham, red and yellow peppers, white onion and chicken broth I seasoned this up with Italian seasoning and it was a big hit!

View attachment 25316

 

[RustyJake]

@Timmy how many pulse probes are you running?

 

[Timmy]

@Timmy how many pulse probes are you running?

Just one at the moment, they are supposed to be sending me a second one.

 

[RayClem]

Just put a boneless, skinless whole turkey breast on at 225 w/super smoke. Going to bump the temp up after an hour or so of good smoke to finish to 160. The Meater Pro showing internal temp 4-5 degrees cooler than the Traeger probe. Put both in to get some idea of how close they are to reading same temp.

View attachment 25310

When you say there is a 4-5 degree difference between the Meater and the Traeger probe, are you talking about internal temperature or chamber temperature. The Meater Pro measures both.

If you have not already done so, the Traeger meat probe can be calibrated at 32F/0C by immersing it in a glass of water with plenty of ice. It would be better if you could calibrate it at two points, but one is better than none.

On my Ironwood, I get about a 5 degree difference between the RTD thermocouple temperature as shown on the controller vs my ThermoPro Temp Spike when cooking low and slow, but as the cook temperature increases, so does the difference. I have to set the controller at 450-460F if I want to cook at 400F. That is how I cook pizza.

 

[jayjordan]

When you say there is a 4-5 degree difference between the Meater and the Traeger probe, are you talking about internal temperature or chamber temperature. The Meater Pro measures both.

If you have not already done so, the Traeger meat probe can be calibrated at 32F/0C by immersing it in a glass of water with plenty of ice. It would be better if you could calibrate it at two points, but one is better than none.

On my Ironwood, I get about a 5 degree difference between the RTD thermocouple temperature as shown on the controller vs my ThermoPro Temp Spike when cooking low and slow, but as the cook temperature increases, so does the difference. I have to set the controller at 450-460F if I want to cook at 400F. That is how I cook pizza.

Internal temps. Both probes were in the same thickest area and the difference stayed consistent throughout the cook.

 

[RustyJake]

Turkey breast

Sat Apr 26 Turkey Breast

SPGOL seasoning <br /> mixed pellet blend

share.fireboard.io

 

[smokeyiowan]

Trying to take it easy on this Sunday. Figured some beers and a couple racks of St. Luuy ribs would do the job.

 

[smokeyiowan]

Mushroom season in Iowa. Pan fried some Greys and an couple small morel. Had some salmon filets cooked on the treager to make it healthy. Lol