Stoker Food Temps


 
P

PaulR

TVWBB Member
Hi, I'm considering getting a stoker; Does anyone know what food ranges it can measure? The pit temp range is I believe between 100 - 450?
 
I seem to recall that the food probes are about the same. We calibrate at 212, anything higher than that is burned to a crisp anyway. It is then essentially, moisture free.
 
I think ken is right (and I agree with him about meat at that high of a temperature). I believe the fire and meat probes are same technology. They only differ in the geometry of the metal sleeve the probe is embedded in
 
Understood, I have a guru competitor which has two dials and the Food temp goes up to 210 (as you said crispy); but the DiGiQ II has the ability to do very low temps as well (starts at 32 I believe as opposed to the 100 for the Stoker and Competitor.
Anyway I'm 98% sure I'll get a Stoker now (just have to save a bit).
 
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