gorilla83

The fan doesn't it's job without much noise. I've done 10+ cooks now using it without a hitch. Hope it lasts for several years!

That's great! Glad you're enjoying the fireboard as much as I am. FYI I also made a "custom" case for mine using the Harbor freight "apache" case:

Picked up a ~2lb salmon filet from Costco and and came across a very nice marinade from BBQguys. Took about 4-5 minutes per side on the Joe at 350 degrees and turned out perfectly. Wife has a little left over for a couple salads this week but everything else was gone. Will definitely make this a gain, tons of flavor and just a little kick w/ the pepper. Marinade - from link here - https://www.youtube.com/watch?v=ArytOoITH_s&t=55s Olive Oil 1/2 Cups Lemon Juice 2 Tbsp Red Pepper Flakes 1 Tsp Fresh Basil Chopped 1/2 Cups Shallots Finely Chopped 1 Each Garlic Finely Chopped 2 Cloves Cayenne Pepper 1/4 Tsp Black Pepper 1/2 Tsp Coarse Salt 1 Tsp

KJ Basket owner here and like it. I wanted it to connect to the D&C system and also liked the fact it included the divider. I haven't used the KAB but had checked it out at our local Ace hardware store.

Thanks! Yes, you can add/remove any of the 6 channels or the fan output levels in the graph. See attachment without fan added in. Funny enough a few weeks/month ago I did use our iGrill thermometer (before I had the fireboard) in our oven as my wife thought the temps might be off. To my surprise it held temps fairly well!

First session with the Fireboard Drive cable - "quick" 3 hour cook of a 5.5lb chicken. Rock solid at both 225 and 275 temps, see attachment. Warmed up the KJ about 1 hour beforehand while testing the cable and held solid then as well. 30 degree outdoor temps or so. Awesome! For the "low and slow" settings setting the fan damper 1/2 to 3/4 open (BBQ guru pit viper) and top vent about 1/4 to 3/8 open seems to be very solid. The larger the opening the less the fan will have to work but will limit the low end of your range control. I could have probably cracked the top vent open just a little more to make the fan come on less as well. If I were shooting for baking temps of 325+ I'd probably have the fan damper 3/4 open at least and the top vent 1/4 to 1/2 way. https://share.fireboard.io/0EFC1C

Great crew there. I saw this on Facebook marketplace last week as well. I called and scored a couple CI griddles, rib rack, cover, pizza cutter, and fire starters. I think their inventory is low by now but they were great to work with.

Thank you! More coming this weekend

Fantastic! Enjoy it and best of luck - everything I've seen and read shows the Yoder is a great grill.

Thanks for the tip on the reheat! I'll give that a try on the next cook, this one is all gone now. Thanks! thanks! I've gotten quickly hooked on this sauce as well.

Thanks! Always looking to improve but not a bad first cook by any means.

Bringing this back up - I currently have a Camp Chef DLX24 which I really like. I plan to keep it for larger cooks as the capacity of my KJ Classic for full packers, etc is limited in comparison. Can't help but look at upgrading the pellet to either a Rec Tec Bull or Yoder YS640 possibly in the summer. I suppose I could add the Timberline 1300 to the mix as well for comparison. Any thoughts/experience between the two/three of these? The PID and capacity of these units seem like quite an upgrade compared to my Camp Chef.

Variable speed - which is nice. I'm hoping to get some data this weekend.

I actually kept the Pit Viper fan and adapter from my CyberQ setup before I returned it anticipating I'd want control in the future. You can keep your fan and adapter as well as the FB would work with any 12V fan including the Pit Viper so cost should be a bit less if you decide to move brands. I actually have a Fireboard control cable on the way which is supposed to arrive tomorrow. Stay tuned for my thoughts on the drive/fan control setup. So far no complaints with the fireboard (other than the cost of course ha) as it's very easy to use and love having the ability to see my cooks from anywhere.

Hi all, After a few quick grilling sessions last week, decided to try out my first low and slow cook with my KJ Classic II this Saturday. This was my first time low and slow with the kamado but I've done many of these on my pellet cooker in the past. On the grate was a slab of baby back ribs as well as a small 5.5 Brisket flat. Used most of a firebox full of Royal Oak charcoal with a few chunks of apple wood. Started with a small fire using my looflighter and let it sit for 10 minutes or so before closing lid. Summary: Overall a learning experience with temp/vent control and use/placement of my grate probe for the fireboard. I REALLY like this app/therm. Initially I had the probe too close to the brisket which was reading too cold, that was fixed after I moved it about 15-20 minutes in. I did see temp differences as much as 50-60F difference from the dome temp vs. grate at times, which seem to stabilize as time went on as I've also read here. As far as the vents/control, really wasn't too bad and I was probably touching the top vent more than I needed to. Cooker temp mostly around 225-260 for the duration which I bumped up at the end of the brisket cook to 275-285 ish. I did have a few fluctuations but mainly wasn't too hard to control. I can definitely see the value in a fan controller for overnight cooks or when I don't have time to monitor temps for several hours. Ribs: Removed membrane and applied mustard base with killer hogs rub the night before. Left them unwrapped for the duration of the cook, spritzed with apple juice every 1-1.5 hours or so. Bend test and toothpick test seemed ready at about the 4 hour mark. Applied Dinosaur BBQ sauce and let them go about another half hour. These came out awesome! Great bark and plenty tender. My wife who has never had ribs before tried them and really enjoyed them. Brisket: Prepped with Atlanta Grill company Himalayan salt rub. Left unwrapped for the whole cook. Hit a 3.5 hour stall around the 150F mark which was painful. Took about 11 hours or so to reach 201F, rested for an 1.5 hours or so. Probe test via toothpick seemed good at most spots at that point. Lots of bark as you can see from the pic. Because it was so late on Saturday, left the whole brisket in the fridge overnight (double wrapped) and reheated on Sunday in the oven at 250F for 1.5 hours. Sliced last night - overall lots of bark/flavor but came out a little dry. I had captured some of the juices which helped as we poured them over the meat. Next time with a small flat like this I'd probably wrap with butcher paper. Maybe I let it get a little hot at the end of the cook as well? The family did enjoy eating it though! Thanks to all on here for all I've learned to date Pork shoulder coming soon...