Temperature Probes.
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I would think that the question would be how many meats do you need to keep track of to make your dicision
craigrice I might have anywhere from 10 to 40 pieces of meat at a time. I did do 50 briskets once, so no need to really track each piece, just a representative sample. I always try to keep the weight near constant with each type of meat.
Can’t think of a time that I would have more than 3 types of meat all going at once, such as chicken or turkey, pork, and brisket.
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then I think that the fireboard pro 2 would work , but you know what your plans for the future are and I am not an expert on any of the probes
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Chef I have the original Fireboard, i think for the amount of product you cook, you probably want the 6 probe option.
As a side note I spoke with one of the foundrrs of Fireboard a few weeks ago, and they are in the prototype stage of coming out with an instant read thermometer.
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I can’t speak specifically to the Fireboard products since I have no hands on experience with them. But as a retired former process control person who also is old enough to remember pneumatic process controls, one general observation I have made is that the consumer grade temp probes sold with smokers and cookers seem to be really lacking in overall durability.
The thermocouples and RTD probes we used in industrial applications were almost indestructible and free from drift.
The temperature probes I have used with consumer grade cooking thermometers and controls were/are pretty fragile and don’t like exposure to moisture and humidity.I understand that consumer grade instruments make compromises in quality to keep them affordable, so maybe my expectations are unreasonable. Still, when you consider that temperature and time are the critical parameters when processing meat and other food, when the devices fail, or lie to you, it is disappointing and costs time and money.
I hope the Fireboard products exceed your expectations Chef
Paul
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I can’t speak specifically to the Fireboard products since I have no hands on experience with them. But as a retired former process control person who also is old enough to remember pneumatic process controls, one general observation I have made is that the consumer grade temp probes sold with smokers and cookers seem to be really lacking in overall durability.
The thermocouples and RTD probes we used in industrial applications were almost indestructible and free from drift.
The temperature probes I have used with consumer grade cooking thermometers and controls were/are pretty fragile and don’t like exposure to moisture and humidity.I understand that consumer grade instruments make compromises in quality to keep them affordable, so maybe my expectations are unreasonable. Still, when you consider that temperature and time are the critical parameters when processing meat and other food, when the devices fail, or lie to you, it is disappointing and costs time and money.
I hope the Fireboard products exceed your expectations Chef
processhead My experience as well. Consumer probes really don’t last long. Guess what I’m researching is how to get a controller that will preform the functions of a consumer unit but use commercial probes.
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Chef I have the original Fireboard, i think for the amount of product you cook, you probably want the 6 probe option.
As a side note I spoke with one of the foundrrs of Fireboard a few weeks ago, and they are in the prototype stage of coming out with an instant read thermometer.
Tex_77 Do you use a drive cable to control a fan?
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Chef yes I do. It works well once you get the top vent tuned in. The key really is to dial in your temp without the fan and once your holding the temp, then put the fan on.
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processhead My experience as well. Consumer probes really don’t last long. Guess what I’m researching is how to get a controller that will preform the functions of a consumer unit but use commercial probes.
Chef the Pro uses probes that are able to withstand higher temperature, I think around 750°F where the 100K top out around 525°F. If you use one as grill probe you are down to two probes to monitor the proteins, but I think you can get a temperature certificate for commercial use for the pro model. The ver 2 uses thermistors and RTD style probes and you can get smaller probes for thinner proteins. Both allow you to control a blower powered by the unit and are BT capable. Unless you were cooking at some extreme temps I think the pro may be over kill and not provide what you need to monitor your cook.
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Tex_77 YooperDog processhead Thanks Guys!
Chef you may have already seen this, but just in case.
https://www.fireboard.com/blog/the-science-of-thermocouples/?mc_cid=0a525a119c&mc_eid=4cd8dfea19
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