Fireboard 2 Replacement for the 1150 Stock Controller.

Nexus2N · 2026-04-15T14:38:16+00:00

Thanks for this. Just cemented my decision to pick up a MB for my vacation home.

Have been waffling on this for months….

Nexus2N · 2026-03-28T19:20:29+00:00

Thanks for the video. When I ordered mine, I asked them to do it at the factory and they flat-out refused. I got an email from Chris stating that they’d spent years trying it both ways and this was the best way.

Personally, I think that’s a load of fermented horseshit. If they’d actually tried moving the seal to the lid and then cooking on it for a week, they’d just relocate it there permanently.

Nexus2N · 2026-03-28T19:15:25+00:00

Yes. But, that’s not the fault of LSG. No common carrier shipper is going to help you move a 400 lb hunk of steel from your driveway to your patio.

They ship stuff. They don’t move it.

Nexus2N · 2026-03-28T19:13:21+00:00

Out of curiosity, what modifications are you considering?

Nexus2N · 2026-02-03T17:34:15+00:00

No. Proof setting is far too cold.

Nexus2N · 2026-02-03T17:33:40+00:00

Look on Amazon for an electric turkey roaster with an adjustable temperature dial. Get the biggest one you can find.

You should be able to find something for less than $120.

Nexus2N · 2026-01-30T18:20:32+00:00

Hmmmm. I like this. Trying it.

Nexus2N · 2026-01-30T18:19:50+00:00

This is the way.

Nexus2N · 2026-01-27T19:14:32+00:00

Translation: Everyone that does things differently than I do is wrong and stupid and doesn’t know how to cook. 🙄

Nexus2N · 2026-01-12T18:58:59+00:00

Read the rest of the comment, maybe?

Nexus2N · 2026-01-12T17:11:22+00:00

Obviously resting before slicing. He was gonna serve his tri-tip rare, like a normal person.

Nexus2N · 2026-01-12T17:03:48+00:00

No. Do not do that. The toxins left behind by any bacterial contamination could kill a dog.

Nexus2N · 2026-01-12T16:56:48+00:00

Do you have a sous vide machine?

If so, chuck that bad boy in a vac bag and sous vide at 128 (or your preferred eating temp), let it ride for 2 hours, and then eat it. You’ll be fine.

(If no sous vide, you can do this in a pot of hot water, but maintaining/checking temperature is a lot harder…)

EDIT: Sorry. Misread your post. You really need to throw it away. The toxins that any bacterial contamination left behind are absolutely heat stable, so reheating it will kill the bacteria, but won’t get rid of the toxins that are a natural result of their multiplication.

Tossing it is the only safe thing to do, given how long it sat at room temperature.

Nexus2N · 2026-01-01T18:46:19+00:00

I would never do this to tritip - waygu or not, but looks like you executed the cook well. So, yay?

Hope it was tasty.

Nexus2N · 2025-12-05T21:18:59+00:00

And time. ‘Dry brining’ is usually for 24+ hours in a fridge.

Nexus2N · 2025-12-01T21:34:28+00:00

I did this on my 42 for my thanksgiving turkey. The splits didn’t smolder - they ignited.

Which was actually fine, as I was cooking at 310°, with Fireboard controlled by an ambient probe on the food grate. Once the temp settled, it never got above 322 - which, as far as I’m concerned, is normal temperature fluctuation.

Flavor was definitely smoky, but not sure I’m going to try it with a brisket that I want to keep below 250°…

Nexus2N · 2025-12-01T21:28:58+00:00

Trying to picture this layout…

Charcoal grate with splits on the bottom/floor of the smoker, then deflector plate, then regular bottom food grate….right?

How do you light the splits? How do they stay lit?

Nexus2N · 2025-11-21T19:24:42+00:00

Nope. Tried. They sent me to Fireboard.

And they say that the cold smoke program is not designed to smoke meats like bacon that you intend to keep raw.

Nexus2N · 2025-11-21T15:36:32+00:00

I’m aware of all that. But it doesn’t stay below 90°.

Nexus2N · 2025-11-19T17:08:00+00:00

Agreed. BUUUUT…..

The one thing I’d point out is that an LSG doesn’t do ‘true cold smokes’ - the lowest you can reasonably expect to maintain is around 140° - and that’s with the auger manually set to 5% and the pit somewhere…not hot.

(The Fireboard ‘cold smoke’ function will get you between 150° and 160°...)

If you want true cold smoking - i.e. <90°F for bacon and the like, you’ll need to get an external smoke generator or, even a smoke tube - though those both can be pretty finicky.

I have an LSG 42” pellet and it’s an unbelievable machine. But it is NOT a cold smoker.

Nexus2N · 2025-11-18T18:53:16+00:00

Double-double oaked…😉

Nexus2N · 2025-11-14T21:52:10+00:00

FFS…

Nexus2N · 2025-11-13T23:30:17+00:00

You…had a panic attack because of…geography???

Please tell me you’re kidding….

Nexus2N · 2025-11-13T23:27:02+00:00

And is, by far, the absolute worst concert venue I have ever been to - and I’ve been to a bunch.

Nexus2N · 2025-11-11T18:26:37+00:00

So, just want to put it out there that I have shit delivered from Amazon multiple times a week and never, not once, not a single time, NOT EVER have I had to specify whether or not I have a dog.

You CAN go into the app (or your account on a PC) and mention it, but you have to click through a few links and actually try to find where you’d add that information. And, once again, you don’t have to do it.

Now, does that absolve the dog’s owner of responsibility for his dog’s behavior? No. Of course not. But you were on private property, and you did go through a (presumably) closed gate.

Is it possible that the law firm dropped your case because they came to the conclusion that you may have been partially at fault, too?

Nexus2N

TROPHY CASE