C6Bill

I went through all of the old ones I had around the house, i found one that was the right size but it didn't work when I spliced it on. I see that Thermoworks has an adaptor that looks like it could work with the Fireboard fan. If I ever have an issue with the new fan I might try that combination. I emailed Fireboard again asking if they had or plan to make an adaptor for a BBQ Guru size port but they didn't reply.

Actually it was just the connector giving out right at the stress relief. If I could get the proper size connector I could just splice it on and have myself a good spare 😁

Thanks, appreciate the kind offer, I’m all set as far as a controllers go. Just wondering what other fan options are out there

18 lb brisket at 9 hours in, i'm happy with the bark so time to wrap. I'm thinking 4 hours wrapped and I'll be placing it in the cooler for a nice 5 hour nap before serving From start to finish it should be 13 hours at 235 degrees.

Bringing this thread back from the dead. My pit viper fan broke last week and they were out of stock so I had to buy the pit bull as I knew I had another brisket cook coming up (going on right now actually). And that started me thinking if there were other fans compatible with the FireBoard pro and of course the “bbq guru” ports on our KK’s. Any one have any recommendations ?

So far so good, happy 4th to those that celebrate.

Well at least you didn't tackle her to get there first lol

Oh no, not this dog. He doesn't know what people food tastes like and I plan to keep it that way. I walked right past him with that steak and he never even flinched

It was a nice day out so i decided I needed some steak

Looks great !!!!

Looks fantastic !!!!

The peach from Friita Wood is great !!!!

That looks great !!!! Maybe try peach wood next time, its all i use on Pork. Its nice and sweet

Oh yes, no problem for a 30 lb pig on a 32. I just cant close the lid when they have a head, it's like they are looking back at me lol

I've been asked to cut down o the size of the holes in my sourdough, it doesn't hold butter too well for toast lol

Happy Birthday !!!!

Looks great !!!!

That looks great !!!!! I need to do the same real soon

Looks great !!!!!

looks fantastic !!!!

Looks great !!!!

Looks great !!! The eggs are so red i thought they were tomato's lol

I needed some quick meals to stuff in the freezer and pork loin is great for that. I take the whole loin and cut it into 4 2.5 lb sections and cook it low and slow (250) until I get to about 145 internal. It will carry over a little. Then i slice it up and vac seal it. I like to cut it up and add it to salads

Well at least the pork came out great !!!!!! Great job improvising.

I can see my KK now !!!! It took a few good days of melting but I am getting close lol