Bobby
From Leaving in Ohio and you're listening to
publications
again
go. We'll do it live. Okay.
Do it live. I could go write it
and we'll do it live. So I get
that perfect barbecue. You use wood. Are sure
safe, whatever. We put the lighter fluid on?
Strike your match and
should we call the fire department? That might
be a good idea.
Hey. Good evening, and
welcome
to the really big barbecue
central show.
This
is the show they talked about all things
that important of the world of barbecue and
grilling.
The show
originating
from the right roll Hall of Bain City,
Bomb City,
Usa, Cleveland, Ohio.
The Barbecue Capital of the North Coast.
I am your program host. Greg Rem. Happy
to have your board here on your Tuesday
evenings a alive Fire fun and
Show.
If you would like to get in contact
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You can get in touch with the show
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and here's what's happening in case you can
get the newsletter coming up in about 12
minutes from now,
a 1 time embedded correspondent
and frequent guest of this show
then left the show, then has come back
to the show over the past year and
a half
owner of vials nest barbecue
Arp pal
Steve Ray from Ultra, Tennessee joins the shell.
We're gonna be talking to Steve tonight about
where his state of barbecue supply store business
is
what's been the hot seller over the course
of the first 7 months.
What he predicts will be big sellers to
pull through the rest of the year There
might be any trending items coming up that
we're not on the radar with that he
can set us on.
We'll also talk about his passion.
In
covering the competitive food world as of late.
As I said last week, breath
covering the competitive eating network.
He's become recent past buddies with 1 pad
Bert.
And you said, who? And I said Pat
Bert.
And we were not the wiser.
That was
Andy Husbands by the way laughing like that.
Go back and listen his last appearance, he
laughs like this.
That's not nervous.
So Steve Ray coming up shortly. And then
after him, he was in the first interview
segment last week because we ran in some
technical issues at ate of some time. I
didn't get to ask all of my questions
on the new product that we were talking
about. That, of course, being the fire board
Pulse head Conrad has graciously
decided to join us once more. So there
were a bunch of other questions that I
wanted to ask, and we wanna a do
little compare contrast to the 2
big name items, one's
big name and still yet to be released,
the other meter,
and we can also talk about the pulse
and how they compare contrast at the end,
but there were some other items that people
wanted to have answered or other questions people
wanted to have answered. So, Ted Conrad coming
in once again. And they'll move the second
hour fourth Tuesday of a month in the
second hour can bring only
the visits from our pals
the embedded correspondence.
Doug Sc from Texas and John Sc from
Michigan, and we may see a rusty Mon
sighting from the Great City of Utah
and Matt Os from Tennessee that's your second
hour.
A laundry list of 100 percent surety questions.
We have some other topics to dive into
as well so stay tuned for that. Don't
forget you can follow me. Socially,
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all with a handle at Central show. We
say good evening to those of you watching
tonight through 1 of our video streaming platforms.
You can go to Facebook dot com slash
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bbq q central show, or you can watch
on Youtube, which is Youtube dot com slash.
At Bbq Central show. Where we have a
new Youtube poll question of the week and
we're asking
everybody this and voting fast and furious I
have to say.
Joe Martinez
is really
Martin
Martinez
and currently and shockingly,
71
percent of you are saying, yes.
Joe Martinez
is really
Barton Martinez,
we'll see how those poll results go for
the rest of the show, including all guests
Results of last week's poll, the grid market
will remain a hot 1 for consumers through
the balance of 20 24.
73
percent of you agreed with that saying it
would remain
a hot portion of the live fire industry
least through the close of the year, but
a lot of folks last week thought that
this might just be
a brand new segment that is not going
to lose steam. Anytime in the near future
at least.
So we'll start here tonight last week for
about 35 minutes, I was having
a pretty good interview with 1 Joe Martinez
as we recap his 2 year food truck
career.
You might recall that he recently closed for
good, and we really dove into a number
of topics that led to his closing.
But we also talked quite a bit about
things he could have done differently,
in order to ex expand his longevity or
2 of allowed him to remain open, operate
the way he wanted to. So if you
are someone who has been in the
exploratory
phase of opening a barbecue food truck or
trailer
or something along those lines. And go back
and listen to the interview from last week
during a second hour
and really listen to what Joe was saying.
And I say all of that to say
this,
It was a really good interview for those
first 35 minutes.
And I had no idea that he was
going to throw a grenade in at the
end.
When we started talking about his plans to
throw
or to sell those big barbecue pits.
1, he said he did have sold to
a guy in Washington. I don't know if
that was Dc or state,
I think state. No big deal.
And then the bomb, quote, my brother Martin
is going to buy the other 1. He's
opening his own food truck and he's only
weeks away.
From being in business.
Jan for the life of me.
I have been trying to figure out
why this is a good idea for our
man Martin, who we have never met on
this show. Your emails over the course of
the week have been many
You are as shocked as I was as
it was happening, but we're all wondering the
same thing.
If a guy is working
alongside you, day after day and is in
the middle of what ends up being an
unsuccessful business venture. For what appears to be
a myriad of reasons.
And now you're going to try and do
it yourself. There could only be a limited
number of conclusions that we can make
MAR as follows.
The first 2 are not good.
Number 1, Martin sees what happened
doesn't care and things he can do better
while operating in the same exact city
where the first business failed for the reasons
Joe laid out last week.
Number 2, and this 1 might be worse.
By the way, number 1 is borderline
definition of crazy,
doing the same exact thing.
Time after time and expecting a different result.
Borderline,
not there yet. Time will tell, but borderline
crazy. Number 2.
Martin saw the mistakes
that were being made and remained
silent
and allowed
Joe to continue operating without ever saying anything
to him about how the ship was thinking.
And giving him ideas to help write that
ship or turn on the bi pump or
get the buckets and help bailing.
Now,
will he open and execute the plan he
was secretly
developing behind the scenes?
And will ultimately be a success. Time will
tell on that as well.
Or third.
Martin has hidden
limitless
wealth and need something to do to finish
time during the day. That's gotta be it.
Barton Martinez
French for
limitless
wealth.
It's gotta be 1 of the 3 gang.
And I tried and tried
and tried and tried over the course of
this past week.
Starting a week from tomorrow on Wednesday,
emailing Joe because I don't have Martin's contact
information.
Joke, can you get mark... Can we get
martin time after time, day after day, sometimes
twice a day, and then
some point on Saturday
afternoon, Joe said, you know what?
He's not really into it.
And my reply back to Joe was, well,
he better be into it because he's gonna
be neck deep.
Into something that seems
outrageous to even bother getting involved within the
first place.
He needs to come on the the big
show, so we can talk about this.
But I was denied, dare I say,
We will continue to follow that story.
By the way, the pole is claw back
closer to 50 50, you will update that
after we ask what's Steve racing.
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And then check them out in person.
So I used
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2 days ago when I cooked a couple
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brand new pork tenderloin,
put oven mode on the 02:25.
Let them come up real flow like, like
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And then once they got to a hundred
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You gotta check it out.
At your local Sam's club store members Mark
Pro series G, we're back with Steve Ray
right after this stick around, be right back.
You're listening to the Barbecue hughes Central show.
Broadcast team live from the par Hughes central
show studios in Cleveland, Ohio.
You're listening to the Barbecue Hughes Central show.
Once again, here's your host.
Greg Rem.
Welcome back this portion show being brought to
you by cook capella dot com, your number
1 source for quality wood pellets for all
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After you have decided what you want. By
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Walmart.
My first guest tonight, the prop p of
a barbecue supplies store, he hosts his own
livestream show each week,
and
May or may not have a thing for
auto repair and selling of gas if you
are in Ut, Tennessee,
you should stop by the Owl nest of
Barbecue
supply store and you can fuel up your
fine whip at the historic gas and service
station and a entitled Steve raised midnight oil.
To welcome back our pal, Steve Ray, it's
Joe.
Steve, before we get going tonight, we have
a Youtube poll question of the week that
we're asking everybody, which is this
Jose Martinez is really Martin Martinez.
Yes or no.
That is the most interesting question
anybody has ever asked That's 1 of the
most intelligent questions anybody has ever asked me.
I thought the same thing. Yes.
I think
since I have never seen them together.
I think
Martin,
and
And
Joe are the same person. Yeah.
63
like 63 percent of the Youtube voting public
agreeing with you. David copper pills to people.
That's right.
Yep. Yep.
We'll see never saw them together. No. Never.
So we'll see how
the stats track for the rest. Of the
show here. Tonight have a 63 percent agreeing
with Steve that Joe and Martin just might
be the same person.
Steve, as you look back through the first
7 almost now going on 8 months, the...
Well, full 7 months of the year.
In your neck of the woods for barbecue
supply, what's pulling through the store very well?
And are there other products that you thought
were gonna be gang mustard that as we
have kinda bro past mid year or a
little disappointing?
Yeah.
Our Green Mountain Grill sales remain
occurs pretty strong. Not as strong as in
years past,
but they're still they're still our number 1
seller in the grill,
in the grill line.
We took on the Franklin pits.
We bought 2 of those. We've sold 1.
And we still got... I still got the
other 1. Course, that's gonna take a very
unique consumer to buy that. And the... And
the the fellow that did buy it is
a very unique guy. And he is enjoying
it,
very much.
I thought I took on a little Napoleon
Kettle line. Mh.
I thought they might go because they're pretty
cheap 2 99.
They're still sitting there getting a little dusty.
So we have to... Do something about that.
My big my biggest disappointment,
and it's something that I love is still
the pit barrel cooker.
We... We we really stocked up on those,
and they're not...
We sold a few.
I thought the badger or barrel would go
better at 02:49.
It's just still a little slow. But, you
know, those kind of products are something that
if 1 person gets it in the neighborhood,
Boom boom boom. You know, everybody else will
see it and they'll go, what did you
get that? You know, 02:49. Are you kidding
where is that? And, you know, that's all
it takes is 1 person to buy something
like that. So, I'm not I'm not giving
up on the Pit bear. I love pit
barrel cooker.
I think it's
I think it's the most underrated cooker that
I sell. And if people would just give
it a chance just give it a shot.
They... I think I can make believers out
of them. How do you turn the tide?
If you have inventory regardless of its pit
barrels, the badger or those, Napoleon Kettle that
you were talking about, how do you turn
that tide and get some buyers in there.
Pricing just... I Like... I've got the the
pit barrel cooker on sale 03:39, and I've
bundled it with a bunch of accessories.
And
and and I've had some look.
Which is more than I've had,
you know, price... You know, price drives everything
that you... Once once you get it down
to certain price, you'll get rid of it.
You just gotta a gamble and hope you
make some make a little bit of money
on?
What do you look at for the rest
of the years? Is there anything that you
know is gonna be coming out you think
is really gonna hit or whatever's popular now
is probably gonna be popular through the rest
of the year.
Well, I think I think the pellet grill
will still be our number 1.
And traditionally,
the the pellet cooker for... At least for
us in our in my area.
We blow it away at Christmas time.
For some reason, Christmas is our is our
Green Mountain grill time. It's not... You would
think maybe Memorial Day or the July fourth,
but it's Christmas in that area that time
between Thanksgiving
and Christmas really, we our sales will hit
the roof.
We're taking on a
a new 1AA cam auto Joe Connect.
I think that's kind of a neat product.
We're gonna we're gonna try that to see
if we can, you know, maybe
bump the sales in that, and maybe it
gets more people into the store, Know, it's
all about traffic too great. You we you
gotta get more people in the store. We're
doing... We're doing some things to do that.
Our Saturdays.
You you know, our Fridays are just fantastic
good. But Saturday, you know, I think Saturday
ought to be barbecue day. You know, be,
you know, grilled day, buying stuff day. And
our Saturdays are a little slow. We're doing
a few things to
get more foot traffic in their on Saturdays.
Is the neighborhood or the community more of
sports and getting out of the city on
a Saturday versus
looking to stay around and use their discretionary
dollars to feed the barbecue addiction.
No. It... They're they're they're pretty much stay
at home. We got, you know, with...
You know, Chattanooga is is is in a
great spot geographic... We were close to Knoxville
lot of Tennessee fans, Nashville,
Band, Georgia,
Down Athens,
in course, Alabama is down in Tu. We
every everywhere, you know, 2 and a half,
3 hour drive,
Knoxville was only an hour and out 1
hour and 20 minutes from here. But,
I mean, you, the people that do stay
home, they do cook out and they do
they do sofa,
is big in this town. You know, not
so much tail, but staying at home watching
the game, and and we really do well
during during that... During football season We always
kick off with a Chicken wing promotion where
we sell chicken wings,
And that always goes good that kinda kicks
everything off. So here's the spec
question that I have to ask you. If
you are blowing it out of the water,
Christmas time with Green Mountain grill, which are
always going to be more expensive than a
pit barrel, or the Napoleon Kettle or especially
the badger barrel.
Why are people willing to spend
a thousand dollars
ish on a pellet cooker and not 2
99,
on a pit barrel cooker,
Because Greg,
the person that buys
the gorilla at Christmas
is the mother or the grandmother.
She doesn't know the difference between a cooker
and a dishwasher.
She just knows that her son wants a
cooker.
And they will come in and they'll just
trust me. And they'll say, which is the
best 1. You know, or which is the
most expensive 1 that's the 1 I wanna
get. It's this 1 right here.
Put it in the box or wrap it
up the box or hold it till Saturday
when my husband comes back and we'll come
pick it up. That's the bottom line. They're
not they're not looking for a cooker,
They're looking for a gift
that happens to be a cooker.
And that's and, you know, that's where we...
Know, that's where we step in and, you
know, try to help them. There isn't an
version aversion to charcoal.
You
a little out of some people, younger people
there is. Definitely.
And there's a...
Younger people,
the... It's it it's an aversion. Can you
define cooking younger people?
Anybody under 40.
Caught you.
Okay.
Yeah. So you hit the big say half
century. Indeed. Well, and
they're they're more interested in, will it hook
up to my telephone.
If I can if I can cook on
something,
and I can run down to
the Walmart
and buy groceries.
And and when I run into my friend,
I go, look, I'm cooking at my house.
Look, look at my phone. Look at my
phone. Look at that. That's what they wanna
do. They they really don't care. You know,
when they come back,
you know, the hopefully the pork book's done.
If it's a fail, that's okay. They just
wanna know that they can they can hold
their telephone.
And run their grill. That's the biggest
thing to them. And hopefully,
on that
that Cam model Joe Connect,
they'll
they'll appreciate that as part of that of
that item.
So I wanna get back to that here
a second because I saw you make a
couple posts. About
using that, maybe they were giving you a
dev run or whatever, but just keeping with
a Gm just for 1 more second.
What's the status on
inventory,
new grill,
what are you hearing if at anything from
Green Mountain Grill, Corporate?
Nothing from Green Mountain Grill because we have
a distributor now. You know, I was in
I in the... Our... My stores in that
weird place where we didn't have a distributor
we bought everything from directly from Jason.
We've got a
distributing a palm coach down in Florida.
And
I got a call yesterday from Daniel
down there. And he said they've got the
grill in. So
they've rolled in finally.
And he... I asked him I said, how's
the inventory shows the inventory is great.
There's a few items that haven't got igniter,
things like that, things that we need to
to give people that break. But that's okay.
But they do have inventory, and we're gonna
we're gonna put it in an order next
couple days So it's not... It's... I mean,
you know, ordering right now is
you know, you can you can get behind
what you...
On what you have... Least I can. I
get behind on what I have. But I'm
getting... All have to be getting ready for
Christmas down. Because once once in September, October
roll round, it's gonna... They're gonna get short
again.
I talked to Wes. A believer, Ryan?
Go ahead. Go ahead.
I'm a believer in Gm gi, I.
I'm gonna stick with them. I think it's
a... I think it's a great product.
III use it, hit my house. I used
it at the store.
It has done me... It's done me well.
And, when I... When nobody would talk to
me in 20 20.
About G, you know, they talked to me.
Yep. And I and I always remember that
and I appreciate that.
I talked to West at a number of
months ago. When the connected Joe was just
being introduced and we hypo emphasized on success.
And then earlier in the year, I believe
it was maybe it was later
last year, I had had Christie Van over
on the show and she got Hands on
with the connected Joe and gave me some
of her initial thoughts.
So as somebody who's in the retail business,
none of those people are in the retail
sales space, obviously, but you are. So somebody
who's seen it.
You are
a competition cook. You've competed. I mean, you
know what you're doing. You're not some guy
that you're just here to to make some
money and you you don't have any hands
on knowledge with. Product, You know exactly how
to cook barbecue when you've cook on a
number of different cooker.
What do you think about?
Connected Joe? What do you think about the
ceramic
industry in general, and then how does the
connected portion
bring together a potential bridge for new consumers
to get into the
ceramic
arena. I think
I think everybody who cooks,
especially backyard people because that... That's my focus
is backyard people.
I had an egg 1 time. I I
did not like it. I could not control
it. I would try to,
you know, when I'd get that little door
just right and get the daisy wheel just
right. I'd go in and get to meet,
You know, I have the thing at 2
85.
I'd run in and get the pork butt
and come back out the wind had blown,
Know it was at 650
degrees, and, you know, here we go again.
And I just never I just never really
got into it.
But this thing, But I always thought they
look cool, and I always thought that when
you could cook on them, they really made
good food.
That's why I'm excited about the connect. Is
it takes all the... It it takes the
wind variable out of your cook. And it
keeps setting at a constant temperature. We demoed
it
when the guy, the the sales guy came
up, he demoed
last week. And I would I was really
impressed. Number 1 how easy it was.
In number 2, how easily the temperature went
up and the temperature went down. That's the
main thing on a ceramic cooker
once the temperature goes up, it takes an
act of God to get it to come
back down.
And that's what I liked about this.
And it's that I'm excited about. Think start
will I think darts the charcoal too.
Mh. Yeah. Yeah. Yeah.
Sure does. You pour it in there and
you just hit the button,
program it hit the button again to set
it and walk away, man, it's it's it's
boom. And
you can use it without connectivity too. If
you just wanna,
you know, be hem man
lu. You can just go out there and
start it without stuff too.
So it's you know, either way, either way.
So if you're not gonna use it with...
If you're not gonna... Something you might... If
you're not gonna use it with a temperature
portion of it. Is there...
Event on the bottom for you to run
at old school then. Is that what happened?
Sure is. And it's got a little... I
don't know what they call there. Is it's
like a daisy will to top, but I
don't I don't know what they call theirs.
But you said, this thing even tells you
when you started, you close that door at
to bottom because your your fan takes over.
And it even tells you on the the
little Tv screen down there to bottom,
where set
the top vent.
On what what, you know, it 1... There's,
like, 4 lines on it. Yeah. And tells
you which line to set it on. So
you can get the right exact temperature you
want. It's it's It's pretty cool. We just
did hamburger. We just grilled on it. We
hadn't done a long cook or anything like
that. But we're gonna get it out of
Saturday and we're gonna do some chicken wings
on it. And see how it works and
and kinda
do a long
day long demo with it. How many... How
many think you bring in?
4.
I bought 4 and I bought
I bought that's got a real neat roti
history that comes, you can buy and a
Let's see. I bought the covers. I bought
the roti, and I bought there's this thing
the the pizza called the the Dojo. That's
what it is. The Dojo.
And that's the pizza oven it. So that
by bought, I think about 2 each something
I that like that,
and we'll have those there. And we'll look
at
You know, we'll look at,
you know, other accessory down the line. You
do a lot of pizza that store.
You're not as much as a used to
You know, during the pandemic pizza was all
the rage. Yeah.
You know, it's funny You asked that question
last week.
Do you think that the
Brittle Mark Grid was gonna... You know, yeah.
It was gonna still stay strong and I
I voted. Yes. I think it's I think
it's Brittle markets real strong.
Yeah. I think the the the pizza oven
and market, I think though is
is gonna be the 1 that kinda
goes downhill because we don't we don't sell
near the pizza. You know, we've got mad
stuff in the store. We just don't sell
near
the supplies that we used to. We got
a bunch of,
because I really stocked up on peels
and accessories,
and
and there... A lot them are still sitting
there too and they were they were flying
off the shelf in 22 23.
Any...
But that's okay. Any labor day events coming
up here that you wanna start promoting in
case people are gonna be around the store.
Oh,
we'll do something. I haven't really planned that
far ahead.
But we'll we'll do something.
You know, who knows? We may get we
may get somebody to come out there and
sing and have, like, a little tailgate party.
Of course, you know, Tennessee plays on the
30 first.
So that'll be the that'll be kind of
our big day is when Tennessee in and
we pay Tennessee plays the University of Tennessee
at Chattanooga
that day. So there'll be double interest in
our area because you you know,
Chattanooga
is gonna go to Knoxville.
So that'll be a big... That'll be a
big football day here. You have a shell
this week?
Did I? Are you... Yeah. I did. Yeah.
Yeah. Last night. Last name. Who who was
on last name? Yeah.
Well,
Pat was supposed to be on, but he
he know showed me. And no call showed.
He...
No.
You know, these guys.
By the way, I don't know if anybody
knows. He's a young guy, he's under forties.
He's under forks. Steve he just talking about
Pad Bert Levy, hotdog dog eating champion from
the the Brooklyn kat.
Right. Of the world. Right. The Nathan hot
dog champion of the world. Of the world.
Yeah. He lives in Chicago. And he's an
hour behind us.
And I don't think he understands how time
works because he's under 40.
He only works in 10 minute increments.
Yeah. And, you know and he, you know,
they just... They just don't understand that there's
a... That the time actually changes when you
go to different regions of the country. Mh.
So,
I wanted to get him wrong because he's
gonna do a...
There's big wendy's
chicken nugget contest in New York, this Friday
coming up, and then he's gonna put... He's
gonna do that. So hopefully, we'll get him
on next Monday and do a recap of
that.
Because he holds 1 of he holds 1
of the records of Boneless
chicken wings. I can't remember. I don't I've
it somewhere, but it's he's a world record
holder in 1 of those chicken eating contest
Alright. So he's a nice shit. We'll. We'll
tune in to the show next Monday and
hopefully,
pat back and has a
additional championship that he can talk to you
about. In the meantime, this is Steve Rae
from Owl nest barbecue supply. The website is
Owl and s bb b q dot com.
Steve always appreciate the time and
continued success.
My pleasure. Thanks, Greg. That's Steve Ray right
there. Our pal.
So if you're gonna be around Ul and
you're driving, you have some car issues or
you would like some gas, go to Steve
raised, midnight oil then on the same property.
Got the supply store as well for your
barbecue items that you want or need or
both.
And as he said, Green Mountain Grill are
ruling the day out there right now. So
I'm just looking at the pole.
Ted Conrad ready to go.
Get to him here in just 1 second
before we get to him.
I'm asking you this. Aside from is Joe
Martinez
really Martin Martinez.
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on the pit
and the spit We're back with Ted Conrad,
a fire board right after this stick around
right back. You're listening to the Barbecue hughes
Central show.
Howard stern, Jim Rome, dan Patrick and Greg
Rem.
The mountain Rushmore of talk show entertainment.
Now. Let's get back to the Barbecue
Central show We thanks Steve Bray for joining
us last segment. I this barbecue
dot com his website this portion of the
show
coincidentally
enough being brought to you by fire board
2, fire board 2 drive.
Fire board pro, fire board spa. Fire board
beacon
and the new fire board pulse.
You can connect up to 6 different
temp you can monitor up to say temperature
temperature simultaneously You can connect via Wifi For
cloud based monitoring or Bluetooth.
Smart speaker accessible as well. You visit by...
You find a more by visiting fire board
dot com or you call with questions,
8169452232.
And as luck would have it, my next
guest on the show was on the show
last week where we were talking about the
launch of the aforementioned
pulse wireless
thermometer. We had a bit of a tech
hang up at the beginning of the segment,
and there were some things that I wanted
to ask him about the time evaporated rated.
But as luck would have it. He is
available again this evening for this segment, so
we are happy to welcome back our friends
and c cofounder of fire board ted con.
They're great to have you back again. This
evening as Luck would have it aside from
your of availability. We have a completely new
Youtube poll question of the week that we're
asking everybody, which is this is Joe Martinez
really
Martin Martinez.
Yes or no.
I'm gonna say yes. Yes. Well, 58 percent
of the Youtube voting public in accordance with
you, the previous guest, Steve Ray,
saying that Joe Martinez is indeed.
Actually Martin Martinez. However, Joe Martinez is weighing
in on Facebook saying that the answer to
the Youtube poll question of the week is
actually no. But what is Joe Martinez now?
Obviously, not much. Martin, Martinez, Joe Martinez since
they have never been seen
together.
We have no proof that they are actually
individual folks.
So there were some folks last week that
had additional questions, and I had some additional
questions
that I wanted to follow up on as
well. So if you don't mind, we can
just kinda dive in here.
1 of the things that I got a
lot of questions on through the course of
this past week was
number of sensors.
You're seeing some products on the market they
currently have
6
internal sensors. So when you insert it into
the meat,
it finds the true core temperature, whatever they're
calling at these days.
Some have 4.
How many does the fire board have as
far as going into the meat pro.
Yeah. Hey, Greg. Well, it's first of all,
thanks for having this back. It's always fun
to beyond here. So,
we technically have 3
internal
sensors. So 3 sensors in that section of
the probe that would go into the meet.
Now
we're not
just to be clear, You know, I know
some some of the probes that are out
there make
a pretty
concerted effort to
to kinda have the spread out sensors and
to kind of guide you through,
you know,
what the different temperatures
throughout the meat. That's really not what we're
doing. We're... I guess, for lack of a
better way to put it, we're probably just
keeping it simple.
I think really it's just the internal temperature
that meet. I think people will learn
pretty quickly. How to use the product in
terms of how far They wanna stick get
in and what they're trying to measure
and depending on what the meat cut is,
right? And If you have a large piece
of meat, you know, you wanna probe a
certain part of it, you know, whatever. It's
pretty easy to figure out.
There are 3 sensors in there. You know,
we... We've experimented with using 3 sensors in
different ways.
That honestly, what we found
is
whether you take 1 sensor, 2 sensors, 3
sensors.
I mean,
all the temperatures
around that whole region of where the board
is, are are basically the same.
For all intents and purposes. So, Mean, if
if you have a large chunk of meat,
and if you... I think there's the science
behind cooking. Right? So obviously,
you're gonna have that outside temperature get hot
and it's slowly and drift its way towards
the middle.
But in terms of the smaller section
of where are actually, you know, the the
printed circuit board part that's embedded in that
probe,
most of that region is more or less
the same temperature.
So we're we're kinda keeping it simple that
so there's 3 sensors there. There's a fourth
1, which is an we call it an
ambient,
but it's essentially that section of our probe
that's kind of like O at
outside region where not inside the. So It's
supposed to just give somebody a little bit
of an indication of what that ambient temperature
is. It's not perfect.
You know, if you have cold piece of
meat. That's gonna influence the temperature
around it, but at least gives you an
idea of kind of what the temperature is
close to the piece of meat.
That was a follow of question that I
was gonna have a little later in the
interview was,
I think thermal work is going out of
their way. So they're
kind of launching around the the same time
frame that you guys are launching.
And so we're able to see these 2
competing companies talk about you know, great features
and benefits. Both look like great products, of
course. But they wanna out of their way
to say, well, we didn't put a sensor,
the part is gonna stick out of the
meat for exact
the reason you were saying because you're gonna
get false readings and that they don't believe
and and even trying to do that. So
they just didn't even, put an ambient probe
on there. So
you guys were along the same mine. So
So are you putting it on there because
you think that
the public would like to see something along
the lines of that on there or
what's the the thought of putting it there?
Yeah.
You know, and Greg, this is... If you
don't mind, I just might throw this in
here real fast. I mean, I I respect
Thermo works a lot, Me. They're a great
company.
I don't I don't know a ton about
their company structure. Haven't really met many of
the people there. But, you, they make great
products. You know? And so I think my
my view of this is
there's more than, you know, that... There's more
to this business than than just 1 or
2 companies. Right? I, I feel like
they've got great products. We have great products.
And we can we can both have really
great products, and I think all of our
customers we'll enjoy
using fire products, They'll enjoy using thermo products
and they can have both and whatever.
So anyway, it... That's sort of my view
on just the competition, you know, I I
feel like a rising tide lifts all boats.
Right? They make us better
maybe we make done better. I don't know.
But,
anyway, so so
I I guess they've chosen not to to
show that temperature not to have a sensor
there, which
I think makes sense. You know, I I
from our perspective,
it was a little bit of a toss
up and we said, well,
if we have the sensor there,
we can educate people on what that reading
really is.
So if you're running... Let's say you're... Let's
say you're cooking a brisket. Right? And you've
got a relatively large chunk of meat
and you're gonna You know, you... The meat
comes out of the refrigerator is probably 40
degrees, whatever.
You know, you you put our sensor, you
put the pulse in there. There's gonna be
a section of that probe that's exposed and
sticking out of the meat.
That's where the antenna is. That's how the
signal gets out. Right?
And there's also a little sensor there. Well,
you're you're in
between an inch and 2 inches,
maybe 2 and a half inches
away from that cold chunk of meat, and
if you're cooking at 02:50,
you're you're not gonna be reading 02:50 next
to the to the piece of meat, but
you might be reading 02:20 or 02:30.
So I think our view was once you
kinda start using a product. You kinda get
a feel for... Oh, okay. Well, it's probably
20 degrees low or 30 degrees low.
And that way, in a, if people understand
what's going on. I mean, in My view
of this as sort of,
you know, this isn't like,
Spacex. We're sending a rocket to mars and
back. You know? But it it's just... Hey.
It's it's 20 degrees cooler. It's 3 degrees
cooler. It's no big deal.
People people know what that is, they understand
it, and they just take that into account.
Maybe the more important part, on this end
of the wireless thermometer product is this.
What kind of extreme
consistent temperature
can it face before
it melts that?
Well,
that's
probably the million dollar question, I guess, maybe
there's...
You know, I think the big questions have
been, like, the range?
And then the other big question is, what
is the upper extreme temperature. Yeah. And so
what we are publishing is our official
specification is a high of 662
Fahrenheit.
So
let's get Only me too specific.
Yeah.
Switch thick... Well, this is all... This is
science. Right? We're we're a tech company. We're
all a bunch of geek. So
it's
so 6 62
is our upper
temperature limit on that region that's exposed
outside the meat.
Now there's a little bit of a,
not a trick, but this is sort of
just based on our
our our testing
in our understanding of kinda how the thermal
mass and how temperatures change.
We have a large piece of ceramic,
like, it's a little round
disc, I guess you could call it. But
little maybe a doughnut is a better word.
And that that ceramic has a lot of
thermal mass.
And so you expose that to high temperature,
it's not gonna immediately
get hot. Right? So
it's gonna take some period of time. So
what we're telling people is we have a
sear
maximum temperature of 806
degrees fahrenheit.
For 3 and a half minutes.
And, you know, to be honest, greg, you
probably could get away with a little bit
more than that, But that's our official spec
is we're we're in we're gonna specify
what we call a sear temperature, so a
sear max. So people we get that that
question all the time. Right, hey, if I'm
sear a steak,
what is the high temperature this can go
up to? And the simple answer is, hey,
you can go higher
than our published
high temperature
but you can't stay at that high temperature
for a long period of time.
So
it's it's a little little complicated, but hopefully,
it's not too complicated
to to put out there for people to
kinda get their arms around.
When we look at
So you were talking about the
rising tide lifting all ships.
I don't wanna put you in a spot
where
it gets weird. But if you look at...
So let's say, there...
I don't even know if people realize how
many
wireless thermometer options that are actually out. Mean,
there is quite a number of them. But
in my estimation, we're looking at
what what is going to be tan to
3. You got the meter that's been around
forever.
You're gonna have
the
thermal works.
We now have fire board, and then you
have the combustion So I guess that's 4
in total that
really appear to be a peer and then
you have a lot of other stuff that
is having tremendous amount of connection issues this
and net.
If you look at the other 3, and
then you're comparing where the fire board is.
Is there a lot more similarities
to the other stuff? Or
are there more significant differences
to the... In the fire board product that
you're gonna find with the other 3.
Well, the biggest
differentiator is the fact that we're dual band
So we've stuffed not 1 radio
into this really, really crazy small thing,
but we've stuffed 2 radios.
It was funny
this kind of a a tangent, but I
was in a car with my dad briefly
over lunch today.
I picked him up and we were driving
home, and I had
some of the pulse wireless probe sitting in
my truck,
and he looked at. He's like, hey. Is
that your new you know, wireless probe? And
I said, yeah. Know, and I said, he's
like, well, how does it work? And I
said, well, you, you know, you just stick
it in the meat, you know, have to
do anything, and there's no wires and he
kinda looked at. And I said, well, you
know that
the the circuit board is inside that metal
tube. He's, like,
really, there's a circuit board inside
You know, and, you know, my in my
dad's intelligent guy, he would practice law and
then he was a ham radio guy, so
I I kinda get my nerd
you know, tech stuff, maybe from all those
days in the basement with a ham radio
stuff. Yeah. But so he was
he was really amazed that you're able to
cram a little circuit board,
and it really is amazing. You know, but
we've we've managed to cram
2 radios
on that, you know, so you've got the
the circuits to drive the radios. You've got
the
components that can to the antenna, then you
have the antennas himself.
So it's all stuffed in there. And I
think the fact that we have both,
you know, we have the low frequency, which
gives you the nice range.
And then we have a Bluetooth, which gives
you the backwards compatibility with all the fire
products,
and it gives you the kind of flexibility
and
III guess, easy easy connectivity if you will
with your cell phone that you can just
pull out your cell phone, the fire board
up, and you can connect rights to these
devices.
So you kinda have the best of both
worlds, and I think that's kinda what sets
us apart. For the folks that are tuning
in and tonight I didn't hear it last
week? Can you give us a refresh on
rollout
and price points.
Yep.
So if fire pulse, the probe itself comes
with a charger,
the charger is itself rechargeable.
So it's kind of a funny scenario where
we
had to develop a wireless probe, we had
to develop a charger for the wireless probe,
which was a little...
Yeah, it looked probably more complicated than I
thought but it's it's a great little
accessory product if you call it that.
So the the charger comes with the probe.
I should should say the probe comes to
the charger.
That's 01:49.
And
we are planning on shipping
at the end of August.
Literally, you know, production is is ramping up,
lot of stuff going on, a flurry of
activity.
As any new product. And we're... We're gonna
phase out that launch. So we're not gonna
have this sort of
you know, buy it now add to your
cart right right away, but we're gonna be
inviting. We already have invited
quite a few fire board existing customers.
And we're sending those out as emails with,
like, a
invitation code, so you can check out. You
can pre order.
And I think that was a way of
just making sure that we
can plan for the demand. We can make
sure that we can
meet meet our, you know, supply. Because, you
know, we we we build these things in
Kansas city.
You know, So that's always a fun part
of our story if fire board, you know,
we're actually...
We're doing the the printed circuit board assembly
right here in Kansas City.
And this
being a small circuit board is not easy
to do. So we wanna make sure, you
know, we can meet the demand.
Is this something that pairs with an Alexa?
Or if your fire board is already paired
with it since the polls can talk to
the fire board you gotta do is ask
Alexa, what the what's the pulse temperature or
something like that?
Yep. Well, any of the fire products
work with Alexa
because
Alexa essentially talks to our fire cloud,
and the fire cloud is then able to
communicate with Alexa. Mh. So... Yeah. All that
stuff works the same way as any other
their fire board would work.
Last week, you also mentioned that in short
order, there would be... Were you calling it
a gateway or of router modem, whatever that
was gonna also be introduced in fairly short
order.
We're calling it a bridge. Bridge. So it
literally is is just that. It's a bridge
from
what we call our S1G technology.
So it's the low frequency.
It's essentially 900 megahertz. So it's just just
below 1 gigahertz.
So it bridges that that 900 megahertz, which
is the long range signal
to a standard Wifi
connection, which the... The... Once you get Wifi
Then obviously, you're on the fire cloud. So
the idea is you could buy a bridge,
and I... We haven't settled in the price
is probably 70 to 80 bucks 90 bucks,
something like that. The bridge can just sit
in your house kind of like a wireless
router,
and then all of your S1G
fire board products
we'll be able to connect to the bridge.
And then more products coming out in the
future as you talked about a ver
ecosystem coming down the pike.
Yeah. For sure. Yep. We've...
You know, for several years, I think we
are feeling is we just... We need to
keep kind of innovating and
keep pushing the product pipeline forward.
So
that... It's hopefully...
Well, who knows? We'll we'll see what this
year brings, But I mean, The pulse was
that was a little challenging. That that's that...
And what, you know,
production is challenging too. So we have it
rounded that. Yes. I mean, we're we're still
pushing on that. Or, we think it's a
great product. Me. I've been using it a
lot.
We're getting this out. I mean, people are
starting to use it more, you know, server
or small circle than getting it out more.
But it's super fun. It's been really challenging
though in terms of product launches. Just technically,
it's just pretty
pretty
pretty difficult
We'll continue to track the progress. We're very
excited. A lot of people in the instant
chat here very very happy with the answers
that they got here tonight. So fire board
dot com is the website. Pay attention if
you're a fire board customer for that invite
if you're lucky enough to get 1 as
the rollout will take some time here. This
is our pal ted Conrad.
Ted appreciate you coming back on answering those
final set of questions here to make sure
that everybody has the best information for their
buying decisions. And continued success on the release
of the pulse.
Thank you, Greg. Great to be here. You
got it. Ted John red right there.
Fire board dot com slash pulse is the
direct website if you would like to save
all time.
And get there expressly.
Alright. So that's good. So there is a
sensor on the opposite end of where the
normal
internal meat sensors are going to meet.
You got 800 plus degrees for 3 minutes
for sear. You would like to do that.
I'm kinda coming back off the ultra high
temperature sear. I don't know if that's necessary
anymore, especially after
Chris Young, had talked about 354
hundred degrees is all you really need in
the end to get the brownie.
But
we'll see how that goes.
Before we wrap the first hour. We talk
about our pals over P grill. What do
we love about ceramic cooker we love that
they're fuel efficient.
We love that you can achieve low and
slow temperatures for traditional barbecue meats, and we
love it that you can get rip roaring
hot for the traditional
high temperature grilling of steaks another thing cooked,
but what's missing in the everyday
lineup of ceramic cooking. The ability to do
true 2 zone cooking.
2 zone cooking is very important to both
professionals and backyard cooks to like the best
way to manage a fire cooked with confidence,
and you can get that with the oval
design that P grill gives you.
Only sold through dealers find 1 near you
by visiting the website and then clicking on
the dealer locator p grill dot com. That's
p grill dot com.
And then this past weekend,
there was a surprise 50 year
birthday party for me.
I didn't really know it was going on
over the course of the week. It was.
We're gonna have to cook 8 racks of
ribs on Saturday.
Well, I can throw a handful on the
t, but
just the p or just the T isn't
going to work. So fired up the t
or I'm sorry, fired up the T. Yes,
But then fire up the p in addition,
4 on the Trigger 4 on the P.
What did I use on the P, the
fire board 2 drives?
Work like a charm, put it at 2
75.
I really have that thing dialed it now.
I'm so happy.
Don't bother getting just a automatic fit temperature
controlled device anymore for the p mo. Get
a fire board to drive.
I'll teach you all about it. You're gonna
knock it out of the park. It's so
good. It's the best.
P grill dot com that's p grilled dot
can't by the way. People over the moon.
So I had half
the racks of ribs and the t, half
the racks and the p. And the P
what 4 ribs per 1.
People fighting over the remaining cream ribs, a
flavor,
very unique so mean, I knocked it on
of the part. What can I say? I'm
a great rib cook.
Let's wrap the first hour. What do you
say? Think around will be right back.
Continuing to produce incredibly mediocre
content
in an exceptionally
professional way. You're listening in watching the Barbecue
Central show.
Once again, here's your host.
Craig Rem.
Hey with thanks Ted Conrad for fire board
for joining us.
Fire board dot com slash pulse if you
would like to go. See the pulse And
remember you can't just go buy it.
It is invite only at the moment as
they get it rolling out. He says it
is by a difficult rollout to say the
least.
To make sure they're controlling that to give
the best customer experience possible. They're gonna do
a rollout.
That they can manage. So look for an
invite, check your spam filters every day if
you're a longtime time fire board customer
and they'll make sure that they shoot you
over an invite if you need that criteria.
I haven't got mine yet.
What?
Are still waiting.
I am shocked at the Youtube poll question
of the week.
I thought for sure it would spin back.
Joe Martinez in the chat is vehemently
denying that he is Martin Martinez, but we
have no way to prove that.
Guy the cooking sam is going in, saying,
if you say hello, Joe as in Hello
Alexa
because he was asking if alexa the pairs
with the wire with the pulse. If you
say hello, Joe, will pair to Martin.
Well played guy, well played.
Alright. We are pointing to the second hour
we will get you a update on that.
Aforementioned Youtube poll question of the week.
Get you a
Famous days, all star Barbecue series update,
Diane cooking partner Lance,
has not gotten his invite, his invite yet
to the pulse, he on the lookout, Diane.
I can't guarantee it, but
if he's a great customer.
If he has spend,
like, at the rolex deal, you gotta have
spend doesn't it get a rolex. Right? You
can just walk in and buy a watch
if you can believe.
Like the fiber. If you got spend,
maybe you get that invite. We'll see.
Alright. Stick around we'll be right back.