Відео

I used the firedial for the first time this weekend. I found it to be similar to using the water pan except less hassle. I also found I had to keep my lower vents more closed than typical which resulted in a longer burning fire. It cooked for 9 hours and I didn’t have to add any charcoal during the cook. In fact, it burned for another 4 hours. I think I will be able to cut back on charcoal and save a couple $$.

That sink 🤢

i don’t think you need to do a test. depends on what you want to achieve in your cooks. i use water pan for some things and don’t for others. if going 225 i noticed using water pan its easier to maintain in that range.

My last 4 cooks I've experimented with no water pan at all. I found I like the flavor and bark I get better this way. Now I'm interested in something like the Fire Dial or an old school smaller bowls

I switched to the firedial on my Weber 22 smoker, but I also added four fire bricks on top of the firedial for more thermal mass. Probably not necessary, but it can't hurt, IMO.

Great vid. Id love to see a comparison vid No water in water pan vs. firedial. I still use the water pan sometimes for overnight cooks but I am beginning to realize I am wasting so much extra fuel keeping that water up to temp. My issue is I hate having my fire go out for long overnight smokes. And the water pan uses up a lot of fuel I believe. How do you feel the fire dial is opposed to just wrapping the water pan and cooking dry?

I don't want the lower grate to run hotter than the top grate. That would just make it more difficult having to remove the bottom meat first.

Do you place the firedail where the water pan is usually located?

Love the channel name 😂

Have you tried the test without the water pan or the firedial? I'm curious how it performs without either.

The water pan is a heat sink by design, as well as a diffuser so there isn't direct heat. I observed the temperature changes with the WSM as the water evaporated. The temps go up. This takes quite a few hours of course. I can't see not using it. However, that is also an 18", and is shorter and the grates are closer to the fire. I have no reason to substitute. I greatly appreciate your data logging and information. Jeremy Yoder would be proud of the data set.

😢😢😢

LOL for the spaceballs reference.

I usually run water pan empty and foil over the top of it. With this daddy in place, will my fuel consumption be lower? Will the same coals burn hotter?

Thanks for the video testing! Which fire dial? Stainless or regular?

What's next, window screens that don't block wind and rain?

I use a garden sprinkler. (take the nozzle off,) can to fill and refill the water pan

too many words, too much not-so-funny comedy, not enough review.

Cool video, but quit smacking while you eat.

Can you tell me what thermometer you have on the cover of that WSM 22.5" that seems very convenient to use in low light?

Thank you so much for this comparison video. Weber should get rid of that flimsy access door and provide a better door and square off the access to the charcoal chamber that is behind the door instead of the round access they provide. I mean the smoker/cooker isn’t cheap and over $500 bucks brand new. But one thing about the smoker/cooker is that you don’t have to do a lot of work with it when you smoke the meats you love. I love mine and best investment in smokers imo.

It’s supposed to do that. This specific lid is a friction fit lid. Not a screw-in lid. Thus the need for a hole to release pressure when placing the lid back on and for hot water use.

Do you put the fire dial on top of the water pan? With more heat on the bottom grate what about the heat on the top grate, is that affected? Should have done 4 shoulders to see if this has any measured benefits on both levels of smoking.

With the Pit barrel cooker gaining quite a following in the past few years, people who have Weber Smoky Mountain's are wanting to hang ribs in hopes to cook like the PBC. The success of the PBC is the air tight environment within the cooker. PBC designed it to where there is only one way in and one way out for air flow. It's so precise that the air intake is set to the sea level of where it resides. For a WSM to mimic the PBC it has to be air tight as well. However, the WSM is plagued with air leaks from top to bottom. One of the biggest struggles to make the WSM air tight is the access door. You can gasket the Cajun Bandit door all you want, but it's impossible to make the bottom of the door reliably air tight. Sure, the grease can eventually seal it, but open and close it once and now you have an air leak you'll be fighting against for the rest of your cook. Through my research I have found that the LavaLock Door is the only reliable door out there that will seal completely every single time you use it. If the WSM people are wanting to cook exactly like the PBC you're either gonna have to weld shut the door opening or you're gonna need to get the LavaLock Door. P.S. I don't work for the LavaLock people, I just want to use my WSM like a PBC but with options for better air/temp control.

I love my Inkbird! I love my Thermo Pen One! TP 1 is slightly faster but negligible. I used the TP 1 to check the accuracy of my Inkbird. It is Spot On with it! Bought the TP when it first came out. I wanted a cheaper/ Rain resistant Temperature Probe in case I drop it or it pours like today!😫 I have dropped both! When its the IB, I don’t even flinch. It’s tough! When its the TP 1, I grit my teeth till I see its ok. Its tough But costs $85.00 more! Both are Fantastic! Great video Sir!

Dude i love your music....... And another one

I cannot get my fire dial to maintain 225, it jumps all over the place. It pegs out at 325 and holds like rock but that’s way too hot. I have the lavalock door and lid gasket installed. Really frustrating and disappointing. When I had the water pan, didn’t matter what you did, it would stay nailed at 225 forever. I hate dealing with the greasy water but may have to go back. Any tips or tricks would be appreciated. Should mention I’m running lump charcoal with the lavalock 18 lb charcoal basket.

I just bought my lava lock fire dial and I’m excited to use it! I have not used it yet. I have only done about eight cooks on my 22 inch weber smoky mountain. I’ve use the water pan the entire time and have had Great success and I’ve only used Kingsford briquettes. The lava lock fire dial should improve efficiency in cooked time as well as the use of less fuel as has been documented. The only downside that I could see is that the original water bowl will provide moisture for your meat during the cook and will not let me dry out. This could be an issue but we will see. All the reviews that I see everyone seems very happy with their fire dial. I can’t wait to try vertically hanging ribs in my weber smoky mountain!

For your turbinado sugar did you grind it down or kept it likke it was in the bottle?

Well, this just sealed the deal on me getting a FD for my Weber kettle!! Thanks for the video

"hot as balls"... = like .. never be afraid to be who you are. :)

I had to turn off the house to hear anything you said... but I did like the video and knowledge you imparted. :) .

Great video, my 18.5’s water pan is the new larger bowl & i don’t use it since acquiring a fire dial but I didn’t have a probe system to analyze the benefits. I just purchased a DigiQ unit & an oversized charcoal basket from Arbor fabrication, I’m anxious to employ all 3 together & reap the benefits. Thanks for the stats! 👍🏼👍🏼👍🏼

Who cooks at 270? I cook at 225. My WSM, used with H2O, sits at grill temp 225 with minimal fuss; while I have cold beverages. Nice, moist, tender, smoky ribs.

UK WSM user here....I’ve read about this myth too. Thanks for busting it👍 With my firedial I can hit and maintain any temp I want on my 18 for low and slow (eg back backs) or much hotter (cooking a 5kilo turkey right now) I’ve found that damper adjustment is THE key to this. The other thing I’ve noticed is it’s much easier to manage temps on the way up!. Last but not least, if you must take the lid off, get it back on quickly or the oxygen rush will spike the temps very quickly. But- it recovers pretty well. It’s a really great product and I really appreciate your videos on it. Cheers 🍺

please never make another video ever again , EVER !!!!! shave your beard and go work in a gas station.

Good review. You convinced me to go for the inkbird. Price gap is just too wide to justify the thermapen.

Might I respectfully suggest that a: you aren’t watching your feet and b: your mind is too actively engaged on your next BBQ session 😂

Just to say many thanks for your series of very informative videos on the firedial. I’m Uk based and recently discovered that there is a local supplier for this product. I’ve had my first cook on it today for my WSM 18 .....wow. It’s amazing how much more airflow is possible vs the standard (and way oversized) water bowl. I only ever foil it anyway and never use water in it as I can always hit and maintain target temps just using the dampers. I was very sceptical about maintaining low temps with it and sure it would race away to 300f plus. I was wrong.... First cook today was baby backs where I held temps between 250f and 27f for four hours with negligible adjustment. I raised the temp for the last hour and for finishing glaze. Again, so easy and quick. I’m very reluctant to modify my WSM but this mod has left me astonished. It seems to tick every box in terms of maintaining temp, evening out top vs bottom grate and doing it straight out of the box with virtually no play time required. Amazing product- thanks again.

Um, you did a test with no food, the only thing that matters is the food, just saying

Thanks for doing this. Great analysis!

Be a lot better if I could hear you a little better.

Great review. I'm going to pick up an instant read to go along with my Thermoworks Signals(they are on sale in certain colors right now [2021.04.15] so it was a steal to get one of those over some others) and this helped. Usually when something is as inexpensive as the inkbird it's also cheap but that seem to not be the case. Now when are you doing a video on how to get this mythical $50/sec job?

Hello, what size of BBQ and vortex you have?

I like that you did a comparison, but your bias is so obvious I stopped watching at the halfway mark.

I gave a "like", but with some reservation. I have been using the WSM 18.5 and first two cooks it ran too hot as I frittered with the door and vents. Then I realized that if I fully loaded the basket and used Minion method I had NO NEED of the door for even 24 hours keeping only the front lower intake vent slightly open, the top exhaust about 3/4 open and thus cooking at 230F to 250F at upper cook grate level. By NOT opening the OE door, the leaks around decreased to almost nil once warm. I never run with all inlets open and top open once the hot coals have been placed upon the basket of charcoal for a couple of minutes.

I know this was done a while ago but as part of your experiment... Did you heat up your water when you poured it into the pit? It makes a ton of difference when getting the pit up to temp.

Will you run the risk of drying out something like a brisket with no water?

Cajun Bandit stainless steel door with lavalock gasket = sexy AF.

I just put on a Cajun Bandit door and added gasket on the door. It fits and seals great . I no longer notice any smoke leaking from the door. Instead of smoke leaking everywhere , It seems 3/4 of the smoke is exhausting through the top vent and 1/4 is escaping from the bottom of the dome lid.