Used by Southern Fat Cuts BBQ Team to win 1st Place at Meatstock 2019 BBQ Chicken with sweet and smokey flavors and a little heat. Butterflied Chicken, Wings, Breast or thigh you decide!
The SV311 Temperature Probe extends the sheath to 5″ which provides a better configuration for cooking in pots and Sous-Vide cooking. Can also be used inside of a oven, grill, cooler, or freezer. Specifications: 6 ft. cable, 2.5mm audio connector, 5 in. long probe, 4mm. diameter. 1/4 BSP Threading. SV311T – Probe type: 100K Thermistor. Probe Temperature Range: 0 to 572°F (-18 to 300°C).
Sous vide probe$39.95
Competition Series probes are the perfect choice to get precise readings in smaller cuts of meat or where space is limited. This 6 packfeatures four (4) SF675T and two (2) SF628T competition probes, giving you a variety of options to use with your FireBoard SF675T: Probe type: 100K Thermistor. Probe Temperature Range: 0 to 572°F (-18 to 300°C). Specifications: 75mm (~3″) long probe, 1.8mm (1/16″) diameter. SF628T: Probe type: 100K Thermistor. Probe Temperature Range: 0 to 572°F (-18 to 300°C). Specifications: 28mm (~1″) long probe, 1.8mm (1/16″) diameter.
Comp pack – probes$159.95
Snap-on blower that can be installed on many smokers without the need for an adapter – can be powered by the FireBoard Drive Fan Control Cable (not included). Built-in shutter to block drafts when the fan has stopped. Includes silicon gasket. Specifications:
- Power source: 12 VDC, 0.68A, 8W (not included)
- Cable length: 4.5 ft (1.4 m).
- Electric power connector: 5.5 mm OD, 2.5 mm ID.
- Blower maximum flow rating: 20 CFM
- Blower opening: 1.2×1.6″ (30×40 mm).
- Maximum venting hole size for snap-on mounting: 1.85″ (48 mm)..
- Flange outer dimension: 2.0 x 2.5″ (49x 62 mm).
- Flange mounting hole distance: 34 x 53 mm, hole size, 3 mm in diameter.
Blower – BBQ FAN$149.95
Rum & Que BBQ Rubs - Bull Dust BLACK OUT The latest addition to the Rum & Que range, Black Out follows on from the likes of Hardcore Carnivore and Grill Your Ass Off and puts a kiwi twist on the popular activated charcoal style rubs. Blackout is a specifically blended seasoning that creates a flavourful bark on both long and short cooks. Sprinkle it on up to 2 hours before cooking.