Char-Griller Gravity Fed 980 - Full Post Oak Split. Fireboard 2 Drive. Awesome!!
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- เผยแพร่เมื่อ 10 ก.พ. 2025
- Char-Griller gravity fed 980 with a a full post oak split. Love the 980 as a smoker - controlled by the Fireboard 2 Drive. I've been wanting to try smoking meat with a full split. This worked very well. Next time, I'll try B&B lump charcoal. I stuck with B&B briquettes this time for simplicity. Also, I'll add another 1/2 length split of the smoking wood (post oak). The heavy smoke ended a little early.... Probably 4 hours or less. Overall though...pellet smokers beware!
I included the full cook screen view from the fireboard.
Masterbuilt, GMG, Green mountain, Pitt boss, Traeger, Camp Chef, Rec etc, offset, grill, BBQ, smoke, Pork ribs, smoker. Indirect heat, grilling and what ever else :-)
Finally someone mentions a practical method to prevent over temps on the low temp smoking. I’m going to try the fan door crack open method for my next cook. Thanks!
Good deal! It really does help.
So did that work for you?
Those ribs looked like perfection…awesome job!
Wow - that's pretty high praise. Thank you sir!
Mine stays about 40 degrees off temp from my smoke....lol. I've had this thing since it came out and I've always enjoyed cooking off of it. I've been using full splits for a few years now. I keep the vent at about half way as well and things tend to work better from what I've noticed myself. The ribs looked great.
+40 to 50 seems to be the nature of these smokers. My son's is the same. I landed on the Fireboard 2 drive controller and haven't looked back. Other than the controller, I love this thing... I've taken to using more chunks in the ash pan. Seems like I get more control and better overall smoke. Happy smokin' to you sir!
Dude. Nicely done!!
Thanks!!
Yep been using splits for a long time now. It's nice for sure
Briquettes or lump charcoal? How long are the splits you use?
@@crashcopter6000 I am a briquette guy, about 12-16 inches, and some full size and some smaller widths. Never had an issue and they last a long time!
@@kyleharleyanderton I got about 4-ish hours out of the split. Next I'll try it with more length and some lump. Happy cookin!
That's a great experiment. I mainly cook on stick burners, but been hearing many positive feedbacks on the result out of gravity fed smokers. I am tempted in getting a 980. Some say that running just wood chunks is even better, have you considered in running an experiment?
Thanks! A few guys have done all wood. It works but builds up a lot of creosote... Tom Horseman did all wood on his channel. Seemed like the fire went fast and there wasn't much gain. I don't think the juice is worth the squeeze. There's definitely learning curve to a gravity fed. Not like learning a stick burner, but a curve none the less. If you go into it knowing it may need some tweaks - and maybe a little money - I think you'll love it. Good luck to you!
Great vids. So…why did you switch from Signals to FireBoard to control your smoker?
I really went back and forth for quite a while. I like to do pizza on my smoker and the fireboard 2 drive held that temp more easily. The bigger reason was the programming. With the fireboard, you can program automatic temp changes. So when cooking a brisket for example - I can set it to smoke at 190 for a couple hours to pack in smoke, then 225 through the night - then 250 early in the morning - all while I sleep. Also, the alarm system will fire - even when the phone is locked. But- the thermoworks is more user friendly in my opinion. The graphics are better and easier to use/read. It reacts to temp changes much faster. At the end of the day - they both work great. The fireboard is just more convenient. I still use the thermoworks on my other BBQs.
I wondered because I’ve been using my FB in my Masterbuilt 560 and it works well, however I wanted to try the Signals/Billows. I found, as you did, that the Billows just doesn’t move enough air. I could do as you did and try 2 Billows, however I’m not sure if they could keep temps in the 300s in 30 to 40 degree weather that we get in Northern California. All of this could be moot if Thermoworks could figure out an adapter to enable Signals to use the stock fan of our smokers or offer a fan that moves at least as much air as the FB. I think there’s a large part of the market they are missing. I tested the two systems side by side and found the FB fan moved 2 or 3 times as much air as the Billows, subjectively. They could do more to be more competitive.
@@derekcharles3515 I think it would hold 300 if you set it to 340 - but that would defeat your temperature alarms. If Thermoworks would give an option to turn off the pulse mode, I think I could easily hold 300 or even 400 in the 980 with a single fan. It would recover slower from lid openings, but it would do it.
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How do you keep the temperature from going off the chart when that wood gets going?
I always keep the rear vent at 1/2 or less viewed from the inside. Also, I have a wire loop that I put around the fan door latch and I only open the fan door about the width of a finger. There's a video on my channel that compares fireboard and thermoworks controllers side by side. I show the loop at the 9 minute mark. It doesn't seem to run hotter than lump charcoal.
Great video!
Thank you ma'am!!
Did you replace your stock controller with the fireboard
Basically yes. The stock controller is still there, but I bypassed it. There's a full video on my channel showing what I did
th-cam.com/video/Z1E_sVyvnfs/w-d-xo.html
I have the same smoker and have nothing but issues with temp lately. The first year half it ran great though. How did you wire up the fireboard controller?
Hi Wes. Sorry you're having issues ~ I feel your pain. I did videos on installing the Fireboard and the and the Thermoworks Signals on the 980 on my channel. Check out the conversation I had in the comments on the Fireboard vs Thermoworks video. I think that may answer most of your questions. I showed how I installed the fireboard. If you have more questions, let me know.
Here's a link that should take you to the fireboard vid.
th-cam.com/video/G8eoNJjHP4U/w-d-xo.html
Most likely need a new fan flap. Replaced mine and completely fixed my issues. Before it was all over the place. Completely unpredictable
@@bamm6181 Absolutely likely. Copper grill mat works wonderfully as a replacement for the original silicone.
@@crashcopter6000 good idea! I have the lss mod now but if another burns up I’ll definitely be doing that!
I've been really struggling trying to find the best method to get a good fire going with a proper thin blue smoke with hardwood chunks. Ususally I get the coals going to where they're getting white on the outer side. Then throw in some hardwood to burn off the outer layer, with the lower and upper hopper door open while everything is burning as I want it. Once it's where I want it, I'll pull the slide to the BBQ inlet, then I'll close the upper and lower hopper doors to let the BBQ preheat. I think I might hold of pulling the slide to the BBQ and close the hopper doors and the fan door, to get the coals and hardwood burning back to a temp works best for smoking. I like the idea with the wire tie to limit to the air to the fan inlet when needed. I feel like if I can't find a good enough method for getting hardwood (and the bed of coals) get the best ideal conditions for smoking. I might end up just selling it and getting an offset, and having a kettle style for direct/hot cooking. As it's a pain to get it setup when you get a good smoke, Then needing to do it over again and add more coals and hardwood. The other idea I've had is use a coal chimney to add in new coals to keep controlled burns as I see fit. I feel like loading up the hopper and letting the gravity do it's job will just make it burn to a white bitter smoke when new fuel starts to catch. This is my first smoker, and just trying to learn to get the best results with a charcoal gravity. I understand it's not designed for how I'm using it, but still figure there is a way to get the consistant results that I'm after. Maybe even burning off some hardwood in a chimney and sticking that in. Just as you did once you're coals are where you need it (as Char-griller designed it to work) would be the best move. What do you think? Just trying to share what I've tried and see if we can both find the best method for consistent ideal smoke.
Here's a vide from my channel showing the wood I use. I also put post oak chunks on the left of the ash pan. I'm very pleased with the results..
th-cam.com/video/-ZoAX4wqbKU/w-d-xo.html
I strive for clean smoke and consistent temps. I've had this thing for three years now and I just now came across the slightly ajar intake. I may try that on a dry run just to see how it goes.
My current method works well too. Again focusing on temp...
I use foil about 2 1/2 to three inches wide and I plate it under the ambient temp thermometer on the left side of the chamber. I give the smoker and hour before I start to cook on it and I have a bread pan with water on the right side of the chamber. I live just above the mason Dixon line so I should add that my humidity levels vary.
With this method I can get the smoker within 1° of the fireboard.
For the blue smoke I exclusively use chunk in the ash pan. If you burn briquettes you'll find that method easier. If you burn lump which I prefer.. you may want to throw the chunks in the tray earlier and be more generous with it as there is less ash to assist in getting the wood to give off smoke.
Hope this is helpful.
For what it's worth... If I could go back I wouldn't have purchased this. It will also make me weary of other smokers that control temp. I'm sure every smoker has its own quirks but I came up on smoking in an upright home made drum and a Weber Kettle. The Kettle is the best item I've ever used.
@@jonnyrmatthews I have a 2001 Weber Performer that I love. The only issue with smoking on it is the cooking space... I cheat with it too though. I have a Spider Grills Venom installed. Makes a fabulous reverse sear... I don't order steak out anymore. Every time I do I think - I could have cooked this so much better...
those ribs look peeeeeerfect
Thanks so much! They didn't suck 🙂
Nice...any reason why you went with the fireboard upgrade opposed to staying original with the oem controller? I have the 980 as well and no issues with my controller. As for the switches no issues as well but I bypass it so that way I don't have to deal with any problems in the future.
Keep up the great work
Thank you! My controller was kind of all over the place initially and after a few ERF codes I got impatient. My son's 980 is totally stock and spot on though - and the ERF codes were actually my fault. I do a lot of overnight cooks. I wanted 100% connectivity and alarms for temp issues. Truth is though - I like to tinker. Mostly I just wanted to know what would happen 'if I..." The ThermoWorks with dual billows fans was great. There wasn't really a reason to change out that system. I'm pretty good at finding excuses to change things 🙂 My wife's favorite question is, "and how is this going to be better?"
@@crashcopter6000 I agree with your comment you posted in response to someone and said. The issues people are having with their 980 is a user error issue. You are 100% spot on 👍
Anyways keep up the great work. Mine is totally stock besides the lss mod and it runs like a champ
Mine failed soon after warranty expired due to a bad sensor that was impossible to replace.
Char Griller was worthless to help.
I'm sorry to hear that... Consider upgrading to a Fireboard - you'll be glad you did!
Yum!
Looks good but I think I prefer my masterbuilt gravity smoker.
Thanks! I really waffled back and forth between the Masterbuilt and the 980. I really like the look of the Masterbuilt. For me, it came down to grease management, and I like the barrel style of the 980. I'm guessing it would be pretty much impossible to tell the food apart in a blind test. Happy cookin!
@@crashcopter6000 I never thought of the grease management system and yes the one on the Masterbuilt as I just found is an issue. 🫤 my personal preference in the three story system. You can control more in my opinion when you have more options. Taste test would be interesting but the uniformity of the cook would be interesting. 🤙🏻 Who says smoking is bad for you??? Lol
@@blaynemacpherson8519 Frightfully delicious - and sooooo good for you! Either way, a gravity fed is pretty hard to beat. Let the smoke roll!
@@crashcopter6000 Love them.
Nice video I do have a question thou, I’ve watched a lot of videos and I don’t understand this fixation with bark, I get it for brisket but for my ribs I don’t want a bark I want a nice tasting ,tender, finger licking good ,soft rib and when it’s soft it doesn’t split. your thoughts?
Hi Bradley! I totally see your point. Maybe I'm using the word wrong? "Bark" probably means a lot of things to a lot of people... For me, "bark" has always been more like how I describe a combination of texture, color and flavor on the outside of smoked meats. It can be almost crispy like a foil boat brisket, or soft and tender exactly like you described on ribs. More like - the results you can only get by smoking with indirect heat. But now you have me totally overthinking it 🙂. I've certainly never said, "Look at the bark on that chicken!" I guess I think of bark on ribs like what you see at about 3:52 - and what it became around 3:58... Then I sauce them, and they become what you originally described. These ribs were definitely a little over. The "bark" was a little over solid - thus the crack. If I was serving them to guests, I definitely would have sauced them a little heavier and put them in the warmer to soften up that "stuff on the outside which may not be called bark" 🙂 I now have to go review my vocabulary more. Thank you sir, for making my brain hurt!!! Cheers to you!
Different, for sure. But that's barbecuing.
That's what makes it fun! 🙂
I bet that taste like a house on fire. LOL
You'd lose that money 🙂 With hickory or mesquite, possibly. Post oak is mild, particularly when it's as dry as that wood was. I had the same concern, but it was great.
@@crashcopter6000 white smoke = house of fire flavor no matter the wood (in my book). However would really like to find a solution where I could get good smoke for meats that take a long time to cook without all the babysitting. Especially brisket which I like to cook unwrapped till the end.
@@stephenlnoe I hear ya on the brisket. I'm 99% foil boat to the end guy myself. What kind of smoker? On the 980, I pretty much use lump charcoal with large post oak chunks in the ash pan. With two fist sized stacked chunks I can get about 4-6 hours of fairly consistent smoke. If you crack the code - let me know.
@@crashcopter6000 Pellet grills promised but don't deliver (in my book). Electric smokers are basically ovens. Gas grills are great but smoke tubes never seem to work right. Then Kamado was the ticket but can't really get close to pit flavor. Then there are these gravity fed models which I hoped would be the ticket. I'm guessing if you just want to have the charcoal flavor (which isn't a bad thing) then it's probably good. I think the only solution with fire is the babysit method.
I'm interested in these KBQ models but talk about babysitting, the claim is they never over smoke. So i continue to look for the weekend warrior best of breed.
I keep going back to bullet smoker because it's cheap and easy but really want to up the game with the 'next' thing that is fool proof.
@@stephenlnoe Bullets are good for small cooks. I've done side by sides with GMG Pellet, WSM, Weber pellet and others. So far it's been hands down gravity fed. Stick burners eat too much of my time budget. I had high hopes for the new MB XT gravity, but it's meh... Build me a reverse flow with a fireboard controller and an auto stick feeder. I'd pay money for that 🙂
Sorry but your audio is terrible!!!
I watched the full video after reading your comment... Ya know what? You're right. If I make another vid, I'll have to pay more attention to consistent volume. Cheers!