“The probe pack is an awesome addition for ultimate monitoring of your food. It would be great if Fireboard had nice pouches for these smaller probes.”
“These probes are perfect for competition bbq. They make smaller holes than the standard probes that help with presentation especially chicken. They are also good for ribs because they are small enough to insert in the meat without touching bones allowing for an accurate reading.”
“Upgraded to pro probes and they worked like a charm. Love the smaller diameter probes which worked great in chicken thighs. The thermometer pouch is awesome. Makes storing the thermometers easy.”
“I purchased these because of the 4th of July promotion for purchases over $40. The shipment didn't include the promotional items. When I inquired, the customer service agent effectively said it was my fault and too bad. I called and emailed requesting to speak to a manager, no one ever replied. They should have just sent the promotional items, instead they lost a customer.”
“Hannah and Wendy-
It was a long drive from our Newfoundland seaside cottage to your headquarters in Kansas City, but worth every mile (about 3000 of them) to learn from you about how to overcome our Fireboard challenges. Thank you for spending time with us and the tour of your impressive facility. As a retired NASA scientist/engineer, I can honestly say you have "the Right Stuff".
AND SUCCESS!! We did a trial Pork Butt last week at our Palm Springs home and your suggestion about bringing the temperature to near the Set Point before starting the fan or adding the roast made all the difference. It turned out great. AND now that we've experienced your neighborhood Wolfpack pulled pork and their sauce, we made our own Kansas City BBQ sauce, and it really enhanced the flavor.
This success gave us confidence to go forward with a more expensive Crown Pork Roast for our Thanksgiving guests. So, with fingers crossed, we increased the Pit temperature to 200F before starting the fan to reach the 325F Set Point. It locked-on perfectly at 325F; no overshooting. We "plugged-in" the roast and watched it cook to 130F before basting every 5 minutes until it reached 149F. The result was fabulous, and our guests were so delighted that they were talking about it all evening long. Thanks for making us look so good.
Christmas is coming, and the entire the family is looking forward to our annual Prime Beef Tenderloin Roast. We're VERY confident it will be cooked to perfection using our FireBoard Pro.”
