Відео

I would buy it again without hesitation. When Weber came out with the Slate, I was planning to buy it as soon as it was available. After seeing it and watching the reviews I decided to keep my 36". I've cooked a truckload of food on it. The surface has held up almost perfectly. I converted it to natural gas and really like it. Sold that house and moved so I converted it back. Honestly, I still think it's the best griddle on the market. Not a single complaint.

Yeah - 8.34, my mistake. Thanks for saying something! Over 50k views in 4 years and only two people have mentioned it. Cheers!

According to what I could find online, the lowest setting on the fireboard 2 drive is 180. I did find some posts about people smoking with it at 150 though. The signals lowest setting is supposedly 32 - but I can't confirm that for sure. I can tell you for sure that holding temps under 180 is challenging at best on the Chargrilled 980. It will hit 180 sitting in the sun during spring, summer or fall.

I really went back and forth for quite a while. I like to do pizza on my smoker and the fireboard 2 drive held that temp more easily. The bigger reason was the programming. With the fireboard, you can program automatic temp changes. So when cooking a brisket for example - I can set it to smoke at 190 for a couple hours to pack in smoke, then 225 through the night - then 250 early in the morning - all while I sleep. Also, the alarm system will fire - even when the phone is locked. But- the thermoworks is more user friendly in my opinion. The graphics are better and easier to use/read. It reacts to temp changes much faster. At the end of the day - they both work great. The fireboard is just more convenient. I still use the thermoworks on my other BBQs.

I wondered because I’ve been using my FB in my Masterbuilt 560 and it works well, however I wanted to try the Signals/Billows. I found, as you did, that the Billows just doesn’t move enough air. I could do as you did and try 2 Billows, however I’m not sure if they could keep temps in the 300s in 30 to 40 degree weather that we get in Northern California. All of this could be moot if Thermoworks could figure out an adapter to enable Signals to use the stock fan of our smokers or offer a fan that moves at least as much air as the FB. I think there’s a large part of the market they are missing. I tested the two systems side by side and found the FB fan moved 2 or 3 times as much air as the Billows, subjectively. They could do more to be more competitive.

@@derekcharles3515 I think it would hold 300 if you set it to 340 - but that would defeat your temperature alarms. If Thermoworks would give an option to turn off the pulse mode, I think I could easily hold 300 or even 400 in the 980 with a single fan. It would recover slower from lid openings, but it would do it. .

True. I've used mine constantly for a year now, had movers move it twice, and it's still totally solid.

Up to 350 seems pretty solid. 400 too 500 when trying to bake or do pizza seemed to be more of a challenge.. Thermoworks is great stuff though. I still have mine and use it often on other smokers.

You'd lose that money 🙂 With hickory or mesquite, possibly. Post oak is mild, particularly when it's as dry as that wood was. I had the same concern, but it was great.

@@crashcopter6000 white smoke = house of fire flavor no matter the wood (in my book). However would really like to find a solution where I could get good smoke for meats that take a long time to cook without all the babysitting. Especially brisket which I like to cook unwrapped till the end.

@@stephenlnoe I hear ya on the brisket. I'm 99% foil boat to the end guy myself. What kind of smoker? On the 980, I pretty much use lump charcoal with large post oak chunks in the ash pan. With two fist sized stacked chunks I can get about 4-6 hours of fairly consistent smoke. If you crack the code - let me know.

​@@crashcopter6000 Pellet grills promised but don't deliver (in my book). Electric smokers are basically ovens. Gas grills are great but smoke tubes never seem to work right. Then Kamado was the ticket but can't really get close to pit flavor. Then there are these gravity fed models which I hoped would be the ticket. I'm guessing if you just want to have the charcoal flavor (which isn't a bad thing) then it's probably good. I think the only solution with fire is the babysit method. I'm interested in these KBQ models but talk about babysitting, the claim is they never over smoke. So i continue to look for the weekend warrior best of breed. I keep going back to bullet smoker because it's cheap and easy but really want to up the game with the 'next' thing that is fool proof.

@@stephenlnoe Bullets are good for small cooks. I've done side by sides with GMG Pellet, WSM, Weber pellet and others. So far it's been hands down gravity fed. Stick burners eat too much of my time budget. I had high hopes for the new MB XT gravity, but it's meh... Build me a reverse flow with a fireboard controller and an auto stick feeder. I'd pay money for that 🙂

Lol - for demonstration purposes only 🙂

+40 to 50 seems to be the nature of these smokers. My son's is the same. I landed on the Fireboard 2 drive controller and haven't looked back. Other than the controller, I love this thing... I've taken to using more chunks in the ash pan. Seems like I get more control and better overall smoke. Happy smokin' to you sir!

I don't think you could with a regular fireboard 2. It would run a fan, but I don't think a stock model would run the auger for the pellets. Fireboard makes a model specifically for the Lonestar Grillz pellet grill. If you could get your hands on one of those you might be able to sort it out.

No worries, I hope it helped! I don't make them often. Occasionally I'm searching for something but can't find the answer. When I figure it out, I try to make a quick video so everyone else can benefit from my pain . I sincerely appreciate you saying something!

I'd think they would work fine. Depends on want you want to do. It you want to focus on STOL only they won't have as much impact. But - I didn't really care for the slats. I preferred the plane without them. They were great for STOL but for inverted or kind of 3D style they made it harder. Just make sure sure to put them in the exact same place on both wings. If you don't, it could cause higher drag on one wing and cause the plane to pull in that direction. Good luck!

Thank you, you're very kind. If you go into my channel there's a video called, "Char Griller 980 & Thermoworks Billows - Will it hit 500 degrees? How to Install demo up front." I show every tool and exactly how I did it. I used all the same tools to install the dual fans. There are also some videos using the fireboard 2 drive and the stock fan that might interest you. Let me know if you have questions. Good luck.

No not really. In fact, I fell in love with the griddle. The two burner is large/heavy enough as is and takes up tons of room in my 5th wheel. If I used it more, I'd buy the larger two burner griddle. I actually enjoyed the griddle so much I bought a 36" Weber griddle for home use and I cook on it often. The grill box is ok, but very uneven heat. It's fine for burgers or dogs when camping.

If I was setting it up more permanently at a cabin or something, I'd consider the 3 burner. I'd keep the same grill box and get the two burner griddle.

For what it's worth - my son has the same model you have. We've cooked on them side by side and honestly can't tell a difference except one thing. My knobs seem to get really hot, while his stay totally cool. Grease in the BBQ really hasn't been an issue. It seems to burn off on the diffuser. If you were cooking for a ton of people it might be an issue. I haven't noticed it though. In truth, I use the griddle far more than I use the BBQ box. My son bought the full griddle and doesn't use the bbq box at all any more. Try a smash burger on the griddle, you'll never look back 🙂.The best steak I've ever eaten came off the griddle. We smoked wagyu New York strips to about 110, then finished them on the griddle. I swear - best steak I've ever eaten. Happy cookin to ya!

Yes sir ~ thanks for noticing!

Agreed. That's a handy feature.

No. I'll have to look in to that.

I watched the full video after reading your comment... Ya know what? You're right. If I make another vid, I'll have to pay more attention to consistent volume. Cheers!

That'd be some good eating!

Awesome - hope it helped!

I hope it helped. For what it's worth, I've been cooking on it for over a year now. I don't even notice them. No issues with seasoning, sticking etc... Still have it - still love it 🙂 I fully intended to buy the new Weber slate when it came out. After seeing it cook, I decided to stay with what I have. It just works so well... Happy cookin!

Bummer - I wonder if they went out of business... I can't get to them right now to measure, but they're 7" or 8" max

@@crashcopter6000 Thanks so much for the quick response. Awesome channel!

Thank you!

Basically yes. The stock controller is still there, but I bypassed it. There's a full video on my channel showing what I did

ua-cam.com/video/Z1E_sVyvnfs/v-deo.html

Good deal! It really does help.

So did that work for you?

Right? Then again - the last thing I need is another cooker...

I'm sorry to hear that... Consider upgrading to a Fireboard - you'll be glad you did!

Very true. I use and love them. Gotta love Weber accessories!

Thank you! I'll sub you back!

True but honestly - I've cooked on it countless times now and I don't even notice them.

Seems to help a bit to spread out the heat also, but yeah, I agree.

Here's a vide from my channel showing the wood I use. I also put post oak chunks on the left of the ash pan. I'm very pleased with the results.. ua-cam.com/video/-ZoAX4wqbKU/v-deo.html

I strive for clean smoke and consistent temps. I've had this thing for three years now and I just now came across the slightly ajar intake. I may try that on a dry run just to see how it goes. My current method works well too. Again focusing on temp... I use foil about 2 1/2 to three inches wide and I plate it under the ambient temp thermometer on the left side of the chamber. I give the smoker and hour before I start to cook on it and I have a bread pan with water on the right side of the chamber. I live just above the mason Dixon line so I should add that my humidity levels vary. With this method I can get the smoker within 1° of the fireboard. For the blue smoke I exclusively use chunk in the ash pan. If you burn briquettes you'll find that method easier. If you burn lump which I prefer.. you may want to throw the chunks in the tray earlier and be more generous with it as there is less ash to assist in getting the wood to give off smoke. Hope this is helpful. For what it's worth... If I could go back I wouldn't have purchased this. It will also make me weary of other smokers that control temp. I'm sure every smoker has its own quirks but I came up on smoking in an upright home made drum and a Weber Kettle. The Kettle is the best item I've ever used.

@@jonnyrmatthews I have a 2001 Weber Performer that I love. The only issue with smoking on it is the cooking space... I cheat with it too though. I have a Spider Grills Venom installed. Makes a fabulous reverse sear... I don't order steak out anymore. Every time I do I think - I could have cooked this so much better...

It came with a Weber performer I bought years ago. The guy told me his wife had it made. Sorry, but that’s all I know.

I always keep the rear vent at 1/2 or less viewed from the inside. Also, I have a wire loop that I put around the fan door latch and I only open the fan door about the width of a finger. There's a video on my channel that compares fireboard and thermoworks controllers side by side. I show the loop at the 9 minute mark. It doesn't seem to run hotter than lump charcoal.

There's no such thing as "too much griddle." That's not a thing 🙂

Thank you! If you have a special need, those guys can sure create it for you.

Yes. The secret to lower temps on the 980 is closing the rear vent to half or less and keeping the fan door at about 1" open. I just use a wire loop around the fan door latch to hold it about 1 finger width open.

@@crashcopter6000 nice, but not with the stock controller though. Stock can only go as low as 200. I'll do this mod eventually.

Yes 36" X 21"

I had it outside with a Blackstone cover for about 2 years. No rust no issues with burners etc... It's been in storage for several months but no issues at all. These things are bulletproof