FireBoard 2 Drive and Drive Blower 20Cm on 22 WSM!!!


 

Vinny G

TVWBB Fan
Hello Chris and to all fellow smokers! Sorry haven't bin on to contribute for a very long time. Bin having plenty of get smokes these past few years! I figured it time to now play with Technology and get an ATC. Bought the FiredBoard 2 Dive And the Drive Blower 20 CM. Wanted to share my experience with my first smoke with you guys on the 22 WSM with it. I figured to smoke a whole chicken was the best choice. Because temps didn’t matter to much. And I could get a good feel for the FireBoard 2 Drive and Blower!
Well I started with all the bottom vents close and the top vent open about 1/4. Buried some chunks of wood under the unlit charcoal. Lite 10 pieces of charcoal waited for then to get ashes over and placed them in the middle. Put the sections together and foiled an empty water pan with a clay bottom inside. Set the pit temp to 225 to see what would happen. And she came up to temp in about 45min and stay there. After about 2 hours at 225, I pump it up to 250 and she got there in about 10min and she stayed there steady. Then after about an hour I decided to pump it up to 280! THIS is where it had a hard time. It got to 270 and did want to move any more. I let it try for about an hour and it just wouldn’t budge! So I open the top vent all the way and that did it! Then it sat there for the rest of the cook until the Chicken reached 175.
Overall, I’m very happy with my first smoke with FireBoard 2 and Drive Blower!! My next smoke I will do everything the same. Except I am going to set the top vent wide open. I want to see if she will get to temp and stay there like this smoke did. Or will it over shoot the set pit temp like I have read that has happen to others? I will report back in a few weeks and let you all know!
 

Issom

TVWBB Fan
Hey... I got a Fireboard drive 2 with a pit viper 10CM fan. I have all my vents capped off.. and water pan filled with ceramic briquettes and a pan on top foiled.

I set up my 22 with a weber mini chimney filled with 15 or so briquettes. Ones hot dump them in the middle and assembly. I set my pit temp to 250ish and run with the vents 100% open. I maintain temps great and I have got it over 400 degrees no issues... if running at 250 or lower with the top vent open 100% and my pit gets too hot.. my pitviper fan has a slide to cover the vent intake.. i bever has to use it.
 

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Vinny G

TVWBB Fan
Hello Issom. Thanks for your input! And Thanks for the pics too!!
So you said “if running at 250 or lower with the top vent open 100% and my pit gets too hot. I was hoping that it would work with the top vent open fully. It looks like what I did with the top vent at 3/4 closed will keep her at that lower steady temp. Most if not all of my smokes are low and slow 225 to 250.
I haven’t bin able to get to smoke since my last post. Weather hasn’t bin cooperating! It’s bin Cold, windy and raining. So let’s hope I see a nice weekend in the up coming weeks to get some smoke on! At that point I will report back on all The Good the Bad and the Ugly!
 

Vinny G

TVWBB Fan
Hello all. Finally weather was not too bad to get some smoke on. Decided to do some beef jerky. I started out with 5 lite coals and set the FireBoard to keep temps at 180. It came up to temp and only overshot to 190. Then settled in and got back to 180 in about 10+ min or so. After about 1 hour at 180 I decided to bring it down to 170 and it reacted great. In about another 10+ min it came down and keep it steady at 170. Smoke time took about 6 1/2 hours.
So I shut everything down and leave the top vent 1/8…1/4 inch open. I think that is the trick. To start very low and let it work like that from the beginning and you will have very good control!
Next up it will probably be a chuck roast or a port Butt. Lol I just have to hope the weather cooperates. Till next time.
 

Issom

TVWBB Fan
Hello all. Finally weather was not too bad to get some smoke on. Decided to do some beef jerky. I started out with 5 lite coals and set the FireBoard to keep temps at 180. It came up to temp and only overshot to 190. Then settled in and got back to 180 in about 10+ min or so. After about 1 hour at 180 I decided to bring it down to 170 and it reacted great. In about another 10+ min it came down and keep it steady at 170. Smoke time took about 6 1/2 hours.
So I shut everything down and leave the top vent 1/8…1/4 inch open. I think that is the trick. To start very low and let it work like that from the beginning and you will have very good control!
Next up it will probably be a chuck roast or a port Butt. Lol I just have to hope the weather cooperates. Till next time.
I always start my wsm with 10 to 15 lit coals and set it to 225 and leave the vent on the top wide open
. I have never had an overshoot yet and got about 15 cooks under my belt so far... hoping it continues
 

Vinny G

TVWBB Fan
I really want to keep that to vent open like you said. So next long cook I do I will try it!! I will report back!
 

 

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