wrandyr

I have a FireBoard 2 Pro, which works well with my 21". I got the pro because it uses thermocouples, which I prefer for the broader temperature range and I believe to be more durable. I'm using it with a BBQ Guru Pit Viper fan, because it fits into that handy port. I replaced the Tel-True thermometer on my KK with a thermocouple probe. Even if I am not controlling with the FireBoard, being able to easily save a log of what was going on during a cook has been a wonderful learning tool. I also have several Combustion V1 thermometers. As a geek type, I find them to be a lot of fun. The prediction feature is iffy for low & slow, but works well when grilling. I haven't had any connection problems. They do present a lot of information in their app, maybe too much for someone who only wants to be told when things are done. Again, being able to save a log is great. Their customer support has been very good. Combustion is supposed to be releasing a totally wireless controller soon. They have had some teething problems with their products, so I don't know if I would want to be the first one on the block to get one. It is not clear yet if the sensor part will be long enough to work with the thickness of a KK.

It looks to me like there was some sugar in that mop. If so, sugar burns at 300°F. I would lower the temp and let the thermometer tell me when it was done. Or mop at the last minute only.

I replaced my Tel-Tru with a thermocouple probe that can extend up to 5.5 inches past the inside of the dome. I have noticed temperature anomalies if I have it too far in when there is something on the upper grate. I too have noticed that the dome and grate temps converge over time, but that can be quite a long time. My main concern with having the dome probe close to the dome's inner surface is that I would expect it to respond rather slowly to changes in the interior air temperature, which would be an issue if you were using it as input for something like a fan controller.

Based on what they have published so far, I estimated only 6mm or so of the probe would extend into a KK. I don't think they ever did the tweak Chris mentioned.

You will likely have to do some experimenting to get things dialed in, which should be a pleasurable task in itself. I started out with a round cordierite stone (not the KK stone), aiming for 700°F, which was what worked on my previous rig. 700° was too hot, so I went to 600°F. The tops were burning before the bottom crust was done, so I switched to a 1/4" steel. The bottoms burned before the tops were done. Then I tried with the stone on top of the steel-success! 600° for about 5 minutes. I don't even have to turn them. I have a 21"KK, so YMMV. There are lots of more experienced experts here who will have more tips, and there is for sure more than one path to pizza nirvana.

What is not clear to me is how far the sensor would reach into the KK. Chris was surprised by the thickness I measured on mine. I wouldn't think having it just barely peeking through the hole would be ideal.

It is not clear to me if the GGG temperature sensor probe is long enough to work with a KK. Chris indicated that they would be posting dimensional drawings a while ago, but it hasn't happened.

I keep my FireBoaord turned on even when I'm controlling manually. I like to have a log of what I did and what happened as a result, so I can learn a little bit along the way, without having to actually pay much attention in the moment.

I have discovered that putting a pan of water in the KK will drop the temp pretty quickly, at least if it hasn't been heat-soaked for too long.

I don't know about Meater, but the Combustion probes don't have any problems for me.

I just got my 3rd and 4th avocados in 45 years. (Don't grow your tree from the seed.)

Kinda like a basket splitter just for the middle.

This is true, but that does not mean it is useless information. It indicates the temperature the food is actually "feeling" due to it's own evaporative cooling. This opens up an entirely new way of managing a cook. Although not that practical in a KK, you can start with a high "oven" temperature, than dial it back as the cooling cloud around the food dissipates to avoid overshooting the desired internal food temperature.

I have two of the Combustion thermometers. If you lean towards the geeky, they are lots of fun. Users on reddit have reported reliability issues, but it's not clear what percentage of the user base they represent. I did have one go bad and they replaced it right away.

We did pizza last night and I clipped a temperature probe right under the steel. It settled in to an average of about 740°F while the dome was at 600°F, and ran that way for a solid 2 hours before I shut it down. I didn't think to measure the stone. It's hard to estimate how much longer it would have gone by looking at the remaining fuel this morning, but I think the may have been another half hour if I needed it. Another data point.