Man I'm glad you finally got that resolved... shame to not have your Fireboard working for this long... Maybe they'll let you become the FireBoard HUB for Canada!!! 
What's for dinner tonight? Dinner ideas?
- Thread starter primeone
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Smoker Broker is their official Canadian DistributorMan I'm glad you finally got that resolved... shame to not have your Fireboard working for this long... Maybe they'll let you become the FireBoard HUB for Canada!!!
They had them send me one from within Canada. I am sending the old one back to them
OH WOW, dammit, every idea i get is a day late...
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I think Traeger is their best business opportunity. Inconsistencies with these grills has made for more sales on FB products.
If at some point Traeger can get their probe issues resolved, FB will see a decline in sales.
While I agree with the sentiment of many on the forum when they say they shouldn't have to spend more money for an accurate probe with the money they spent on the Traeger grill, it is great to have a second tool for checking temps.
I wouldn't be without a FireBoard Drive now, one of the best investment I made.
Agreed. After I mod the firebox on my offset, I’m considering getting the fan setup for my regular FB.
and until Traeger has 4-6 probes then that still won't take away from FireBoard
"I just spent 22k on this new car and it doesn't have Auto Start!???
-"we can put Auto Start in it for only $175. That's minor compared to what you just spent"
"But it should have come with it!!"
-"well, it didn't, do you want it or not"
MidwestSmoker
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I was also initially bummed that I had to spend so much for FireBoard after buying an expensive grill. But FireBoard is not just a fix for the Traeger probe. It does so much more and the ability to share the cooks and to save them is really amazing. Traeger may improve their probe, but I don't think that is going to diminish FB sales much. I would strongly recommend FB even if the Traeger probe worked great.
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OK, my wife prefers chicken and salmon so I cook it a lot.
We generally use boneless skinless breasts and thighs.
I use GrillGrates as they give nice grill marks in the process. You need a good instant read thermometer.
I rub the chicken, and leave it out for 45min.
I heat the grill to 400F
Drop Breasts, wait 10min
Drop Thighs, wait 5min
Flip Breasts, wait 5min
Flip thighs, wait 10min
All Done!
Now, temps may vary, monitor temps with instant read thermometer along the way. Pull parts at 165F internal. Thighs are forgiving, can go 170-180 and be OK. Breasts need to be out at 165F
I will shorten or add time as needed by the temp checks. I drop the presentation side of the parts on the GrillGrates first so they get good grill marks. If you go higher on grill Temp, you have to be more vigilant. I've tried 400-475, I find 400F a good balance and the cook time is pretty predictable at around 30min.
It's a journey! But this is my go to recipe.
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Sirloin Tip Roast reverse seared.
Basically cooked it like a Tri-tip
Basically cooked it like a Tri-tip
Dcgunman
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Mission accomplished! After 2 failed attempts grilling chicken, today’s 3rd was a success. Cheeky approves. So I had frozen Sam’s Member Marks (4pieces) left. A couple pieces had freezer burn. Thawed out from this morning. Seasoned with Traeger Rub. While the T885 was warming up to 450 the chicken took in the rub. 30 minutes later chicken on the grill. Pulled at 162.
Maybe not quite as moist as I wanted. But it had freezer burn. This was an experiment. Still in training.
Mission accomplished! After 2 failed attempts grilling chicken, today’s 3rd was a success. Cheeky approves. So I had frozen Sam’s Member Marks (4pieces) left. A couple pieces had freezer burn. Thawed out from this morning. Seasoned with Traeger Rub. While the T885 was warming up to 450 the chicken took in the rub. 30 minutes later chicken on the grill. Pulled at 162.
Maybe not quite as moist as I wanted. But it had freezer burn. This was an experiment. Still in training.
FireTechMike
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My pork belly burnt ends were great! I was afraid they were a little bland before the sauce. The sauce and smoke until caramelized step made all of the difference. No leftovers at my daughters birthday party.
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FireTechMike
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What? Crickets?
ok brisket cooking tips is an endless topic. Any one ever split a brisket before? And what about sides, what’s your favourite with brisket?
arzoumanian
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Post in thread 'Mac and cheese'
https://www.traegerforum.com/threads/mac-and-cheese.2231/post-18206
Okay, I'll feed back, you wanna do a 7lb in 8 hours without it cooking so fast it tastes like chuck meat, well, I just did a 2.5 lb brisket and it took 7 hours, so I'll bet you are way off on that.... unless like I said you plan to cook higher than 225 till 165, wrap then 250 till done...
https://share.fireboard.io/E305A4
Side recommendations??? just scroll thru this thread for about 6 months worth and you'll see plenty
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Traeger Photos
