It should be fairly obvious, but the amount of control you get with a particular BBQ fan is directly related to the precision of its controller. Let’s start with the brains of the outfit, the controller… Controllers Make the DifferenceĮvery BBQ fan needs an electronic controller that monitors the current temperature inside the smoker and either activates or shuts off the airflow depending on the smoker’s thermal conditions. Think of it as bringing the convenience of using a pellet smoker dial control to your traditional smoker-but with all the real smoke flavor!īut the term “BBQ fan” actually implies a whole system of components that need to work together properly to give you the control you need. BBQ control fans make smoking meat with stick-burner and charcoal smokers easy. If you know your pit will be at 225☏ (107☌) every time you cook, reproducing a successful BBQ outcome later is much easier. For you, this means greater control over your pit temperatures with less effort as well as greater predictability and reproducibility in your cooks. BBQ fans feed air to your smoker fuel when temperatures are below the target cooking temp and slow or cut off the flow of air when temperatures get too high-starving the fire and cooling the pit. So let’s take a look at a big cook and how BBQ fans can make a huge pile of perfectly smoked meat appear for all their friends and family with minimal effort. With the ThermoWorks BBQ app on my phone, I was able to monitor all three cooks taking place here at ThermoWorks HQ from home, without having to stand by the smokers and checking them all night. We used three smokers with Billows fans attached set at three different cooking temperatures and three different cuts of meat -ribs at 275☏ (135☌), pork butt at 250☏ (121☌), and brisket at 225☏ (107☌). Just in time for football season, we cooked up our own Meatstravaganza here on the ThermoWorks BBQ patio to introduce you to our new Billows BBQ control fan. Of course, if there were some kind of fan that could manage the fire for you, it would be so much easier… Oh, wait! There is! Enter, ThermoWorks Signals™ and its best friend Billows™… With (possibly) multiple smokers, each set for a different temp for a different meat, that’s a lot of fires to tend for a long time. Though the summer is winding down, tailgating season is just warming up! You may be entertaining the idea of putting on some kind of Meatstravaganza to celebrate your local home team, and if so, you’ll likely be facing some major BBQ issues. The truth is, if you have the right tools and take the proper precautions, you needn’t be intimidated by the idea of a big BBQ bash for your friends and family. Thinking about these variables, you begin to understand why so many people can be intimidated by BBQ and also why so much BBQ is-sadly-poorly executed. Add to this the challenge of increasing or decreasing the cooking temperature at various stages to achieve a certain smoke ring or bark or opening the smoker lid to check or spritz or wrap and inadvertently letting out all the hot air let alone the idea of cooking different kinds of BBQ meats at different temperatures all the same time. Monitoring air temps, stoking the coals, adjusting vents, and, if necessary, adding fuel partway through the cook can be a real headache. Beyond the preparation and careful monitoring of whatever it is you’re actually smoking, the challenge of maintaining a stable cooking environment for extended periods of time can, itself, be daunting. Any competition cook or experienced BBQ amateur can tell you that smoking meat in a traditional wood- or charcoal-burning smoker is a long process that requires a lot of sustained attention.
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