Dropped $150 on a Fireboard 2 and it fixed my brisket stall problems overnight

I was fighting with my old thermometer for years. It would lose connection halfway through a cook and I'd have to guess when the stall was over. Finally broke down and bought the Fireboard 2 with that price tag. First cook I did a 15 pound packer and it tracked the whole thing perfect through a 4 hour stall at 160. The graph showed me exactly when to wrap. Has anyone else found that spending money on a good temp controller actually changed how you cook?

2 comments

2 Comments

benreed16d ago

Man, your wallet just called and it's filing for divorce haha. I did the same thing a few months back with a Smoke X4, thought I was being ripped off until I saw that graph flatline for three hours and knew exactly when to wrap instead of panic-checking it every fifteen minutes. My old cheap one would read 170 one second then jump to 203 the next, I almost cried when the new one just sat there steady as a rock through the whole stall. Now I can actually nap during a cook instead of staring at my smoker like it owes me money.

jones.brooke16d ago

Is a flat temp graph really worth 150 bucks though? I mean yeah, it's nice to know the stall is happening, but my twenty dollar oven probe from Walmart tells me the same thing eventually. @benreed you're acting like a piece of plastic saved your sanity but honestly you could've just set a timer and taken a nap anyway. I get that the Fireboard is fancy and all but a brisket stall is just meat doing what meat does, you don't need a graph to tell you to wrap it when the bark looks right. I'm not saying it's junk, I'm just saying people get way too worked up over gear when the real trick is just not opening the lid every five minutes.